A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.

Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.

From The Bluefish Cookbook comes an awesome taco with a variety of textures.

This vibrant, fun-to-assemble, delicious taste of summer bursts with flavor.

This salad is a great way to celebrate spring and the arrival of the first Island asparagus.

This salad looks especially nice on wide, shallow, square or rectangular white plates.

White beans, cherry tomatoes, lemon and olive oil make a classic and delicious pairing for fresh halibut.

This recipe is adapted from one by Marcella Hazan. The salmon is diced, mixed with some Italian seasonings, mounded into a scooped-out tomato, and baked.

This is an easy, no-cook summer pasta sauce using fresh garden tomatoes combined with lightly seared tuna chunks, fresh herbs, and olives.

A simple sear with a quick pesto designed specifically for tuna makes for an easy dinner.