A couple good ideas for Sea Robin

Skin em, cut em across the side to the spine on both sides (about 5-6 cuts per side), dust in seasoned flour (S&P) with a touch of garlic powder and fry in olive oil or peanut.
Serve with a bit of Ponzu for the Japanese thing or lemon and tartar for the Northeast deal.
You can also fillet them and pick the pin bones with a fish tweezer.
Cook em in any style you like to cook flounder, blackfish, codfish etc.
Very light flavor and a nice firm texture.
As with all fish, just don't overcook em.