Williams-Sonoma: Seafood: Food Made Fast
Jay Harlow a former restaurant cook and chef in the Bay Area, is  the author or co-author of 12 cookbooks, including The Grilling Book and  The California Seafood Cookbook. His columns appeared for over 10 years in  the San Francisco Chronicle and Examiner, and he has contributed articles  to Food Arts and Fine Cooking. He teaches fish and shellfish classes in Bay  Area cooking schools.