Oysters on the half shell with a twist of pepper and a squeeze of lemon.
Pan fried abalone.
Steamed crabs… Dungeness or blues are my favorite.
Halibut cheeks and potato wedges cooked over an alder wood fire.
A silver salmon cooked over an alder wood fire, but my usual preparation is poached with beurre blanc. Poached is pretty simple.
A pan fry of oysters.
A lobster roll.
Mussels in broth with white wine and harissa (and a baguette).
Clams most any way.
