For entertaining, a make-ahead tomato compote and swordfish on the grill couldn't be easier.

A classic pan sauce + fresh fluke from Vineyard waters = simple summer supper.

This is just one method to cook fish whole on the grill, but feel free to experiment to find your favorite.

This preparation of whole fluke baked with ginger, scallions, and herbs with a little white wine is a favorite.

Grilling or baking whole fish has long been a staple in international cuisine. It’s time the idea washed ashore.

It's no fluke that these are so delicious.

Act two: Improv tacos with leftover grilled fish.

Make the hearty tomato-sausage base ahead, then add fish stock and your choice of seafood when you're ready to serve.

Inspired by Buddy Vanderhoop’s fish taco recipe, the Sweet Life’s Hal Ryerson created his own version bursting with bright flavors, including two types of citrus zest, radish, and a caper-tarragon aioli and rhubarb-herb vinaigrette.

Black sea bass is back. Fresh garlic is in. Dinner is served.