On Saturday I had a chance to stop by the Vineyard Seafood Collaborative booth at the West Tisbury Farmers’ Market. Loved chatting with those folks and picking up some affordably priced fish caught by local fishermen. I bought fresh fluke and flash-frozen bluefish; I just wish I had bought some of the lobsters. Next time! They are also selling scup, and thanks to an article Cathy Walthers wrote a few years back for Martha's Vineyard magazine, our scup recipes on cookthevineyard.com get a lot of Google hits. There is a dearth of scup info out in the world!

But this weekend it was fluke on our menu. I frequently buy fluke at The Net Result and I often pan-fry it, because the method is quick and the results are comforting and delicious. I have a large nonstick skillet and a fish spatula, which is really all you need (plus a little flour and butter) to pan-fry filets. Then I merged a classic flavor combination with the technique for a French butter sauce to dress things up, and we had Pan-Fried Fluke with Lemon-Caper-Thyme Butter Sauce on the table in 30 minutes. Crispy roasted potatoes and the first snow peas from the garden rounded out the meal.

Other ideas for fluke? You might remember these yummy Fluke Roll-Ups with Sundried Tomato Filling that I posted over the winter. I’m also fond of this sheet-pan recipe: Fluke with Parmesan Crumbs, Potatoes, Tomatoes, Bell Peppers and Thyme.

And you can’t go wrong with Mike Holtham’s Pan-Roasted Fluke. And by the way, if you need cooking advice about any fish, check in with Mike at The Net Result; he's the manager and fish buyer and also a former chef.

How about cooking a whole fluke? Try Duccio’s Baked Whole Fluke with Caper Herb Sauce from Cathy Walther’s article, The Whole Pescado.

There’s a great recipe for Grilled Whole Black Sea Bass with Green Herb Sauce in that article, too.

Black sea bass is really one of our tastiest local fish, and I encourage you to try it - with a butter sauce, of course! Either Black Sea Bass with Fresh Lemon Garlic Butter or Sear-Roasted Black Sea Bass with Ginger-Garlic-Lime Butter and Roasted Vegetables would be nice.

In fact, we have a bounty of great fish recipes you can cook from this summer — and plenty without butter sauce.

My go-to cod recipes are Roast Fish Peperonata and Roasted Fish with Cherry Tomatoes and Olives.

When I get my lobster next week, I might make these Lobster Salad Rolls with Fresh Peas, Radishes, Lemon and Chives.

And with my first sugar snap peas from the garden, I’ll be doing this quick little side of Sautéed Sugar Snaps With Salami Crisps.

For dessert this week? Strawberry Ice Cream before the local strawberries go away!

It’s already the summer solstice. Enjoy every minute of the daylight and I’ll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.

Farm and Field Report

Spring greens are bountiful and the West Tisbury Farmers' Market is bustling. It was a hard winter for bees. And who knew it was National Dairy Month?

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.

• Celebrate the Brazilian Harvest Festival, Festa Junina, at Slough Farm on Saturday, June 24, from 11:30 to 2:30 p.m. Food will be prepared by Sweet Bites.

• The first Edgartown Village Market, with both farmers and artisans, takes place from 9 a.m. to 2:00 p.m. at the Dr. Daniel Fisher House on Tuesday, June 27.