This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.

Serves 4

Oysters love a quick turn on the grill; finish by basting with an herb butter.

Serve this as a dip, but use any leftovers on tomato sandwiches.

This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

The Rickards like to serve this dip with pretzel rolls.

Don’t be intimidated by making pot stickers. They are quite easy.

Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

Plentiful in Vineyard waters and versatile in the kitchen, bluefish certainly is a catch.