For perfectly cooked fish filets, try sear-roasting, a great chef's technique that works equally well for home cooks.

Slice what you catch, chop what you have, squeeze lime on it, and eat.

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

A charcoal fire results in the best-tasting fish here.

You may need to make this in 1 or 2 batches depending on the size of your skillet. Serve with a nice summer side, such as corn on the cob or a tomato salad.

Make the marinade and the salsa ahead; then serve this quintessential summer fish for a dinner party.

Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

Salt is a useful ingredient when cooking fish, because it’s very hard to dry out fish baked in salt.

Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.