With the question about Westport charters veering into cooking methods. I thought it might be worth starting a new thread.
While I am addressing Rockfish here, Lingcod and Halibut may be prepared the same way.
Fresh Rockfish are delicious cooked many ways. The product is particularly good if the fish has been bled and iced as soon as caught.
Actually this is true of most fish.
Whack, bleed and ice are always my preference. This may not be possible on charters, but should be.
Everyone that catches and eats Rockfish probably have their favorite recipes, or ways of preparing them.
Here are a few of mine.

Steamed Rockfish: Place chunks of fillets in a frying pan with water added to the level of half the piece of fish. Cook until the water is slightly boiling and the fish will flake with a fork. Season the fish with a little salt and pepper.
Serve the fish piece on a Kaiser roll coated with tarter sauce and place a thin slice of medium or sharp cheddar cheese on the filet
If you have any fish left over, flake it and on the next morning, toast some wheat bread, layer with tarter sauce, flaked fish and a slice of cheddar cheese, then place in an oven using the broiler setting at high or medium until the cheese is melted.
. Either is the best breakfast sandwich you may ever have.

Barbequed Rockfish: Marinate several fillets in a Ziploc bag using one
cup soy or teriyaki sauce, one-cup brown sugar and two cups water mixed as a liquid. Place in a refrigerator or ice chest for a minimum of one hour to a couple of hours.
Cook fillets on a barbeque until the fillets flake, with the center of the fish translucent. Don’t overcook. Serve with coleslaw and tartar sauce and lemon.

Pan fried: Cut slices of a Rockfish fillets sliced on a diagonal to have several two inch long pieces, coat in egg wash with milk and salt and paper to taste, then dip in your choice of Panko, Bread Crumbs, Cornmeal, of flour. Set on paper towel to let the covering dry out a little. After the coating has set up, cook in a frying pan at medium heat
with canola or olive oil until browned on both sides. You might add a few cloves of mashed garlic for additional seasoning along with salt and pepper.

Deep-fried: I try to stay away from this option, but traditional fish and chips make a delicious meal. Cut fillets into two inch sections sliced on the diagonal. I use pancake batter mix to coat the fish, deep-frying it until it is browned on both sides.
It is delicious but not a good choice for heart healthy cooking. Slice Russet potatoes into French fry size pieces, pre-cook them partially, then drain on a paper towel. Place them back in the fry cooker to bring the to a golden brown and cover the cooked fries with foil while cooking the fish pieces. Serve with coleslaw, the French fries and your favorite brew. Unless you have the ability to man-up, please don’t tell your cardiologist. Those of you who are young enough to not have a cardiologist, enjoy all you can.
I expect Eyefish can give us a recipe for whole steamed Rockfish with black bean sauce.