Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.

This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

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.

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.

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

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

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.