Recipes are like stories you can taste; some are calming and comforting like a clam chowder, and others are exciting, exotic and complex.  Recipes can also come from anywhere at anytime – from a magazine, a friend, or a family tradition that’s been passed through the generations.

We don’t want you to blankly stare at a piece of Monterey Bay seafood with no idea of what to do!  Every week, we’ll add delicious recipes to this page to help get you comfortable and to keep your taste buds excited and refreshed. If you have a great recipe or photo of one of your Local Catch creations, please share it with other members on our Member’s Forum or email it to us by clicking here!

Let the culinary journey begin!
Abalone Recipes
Dover Sole Recipes
Dungeness Crab Reci
Halibut Recipes
Opah Recipes
Oyster Recipes
Pacific Albacore Recipes
Pacific Herring Recipes
Petrale Sole Recipes
Rockfish  (Rock Cod) Recipes
Sablefish (Black Cod) Recipes
Salmon Recipes
Sanddab Recipes
Sardine Recipes
Smoked Albacore Recipes
Smoked Salmon Recipes
Spiny Lobster Recipes
Squid Recipes
Swordfish Recipes
White Seabass Recipes

Dungeness Crab Recipes
Your crab is already cooked, so all you need to do is heat it up, adding the flavors of your choosing.  (We also think the crab meat is delicious as is!)

Summer Dungeness Ceviche
There is nothing like sitting out on a hot day with a fresh cup of cooling, soothing and delicious ceviche! This recipe makes about 6 servings.


1 Pound fresh crab meat
1 1/2 Cups Fresh Cilantro-chopped
1/2 Medium sized White Onion-chopped
Tomatoes-diced 1 Cucumber-diced
Serrano Peppers-chopped
1 Tablespoon Ketchup
1/2 Cup V8 Juice
Salt to taste
1 In a large bowl, blend the crab meat, without breaking it up. Add the juice of two limes, the onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt to taste.
2 Combine the ketchup, V-8 juice and the juice of the third lime.
3 Serve with tortilla chips.

Sally’s Super Crab Cakes
Makes 8 small crab cakes.

6 ounces cooked dungeness crabmeat
1 cup seasoned bread crumbs (divided 1/3 – 2/3)
1 egg, lightly beaten
1/4 cup finely chopped green onions
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter
1 In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
2 Divide mixture into eight portions; shape into 2 inch balls. Roll in remaining bread crumbs.  Flatten to 1/2 inch thickness.
3 In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown.  Makes 4 servings of 2 crab cakes each.


Dungeness Crab with Wine and Butter
Quantities are for small share size of two crabs.  This recipe is demonstrated on video here.

dungeness crabs (cooked)
1.5 cups dry white wine
1/4 pound butter
5 cloves chopped garlic
juice from 1/2 lemon
1 In a large sauté pan under high heat place 1.5 cups of dry white wine (such as chablis or chardonnay).  Heat it up for a minute or so to allow the alcohol to burn off.
2 Add the garlic, butter, juice from the half lemon, a pinch of salt and a pinch of pepper.  Stir this mixture together, under medium to high heat so that butter melts and all ingredients blend together.
3 Remove the legs from the crab body.  Break the legs open with a blow from a hammer or mallet so that when they are added to the mixture the flavors can easily enter the meat.  Add all the crab legs and the crab body to the mixture in the sauté pan and sauté for five minutes.  Remove everything and serve with the delicious liquid!


Carrot Soup with Dungeness Crab
This recipe appeared in the January 2008 issue of Sunset Magazine.  Serves 4.

2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing
1 In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
2 Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm.
3 In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.

Dungeness Crab in a White Gazpacho with Sweet Red Grapes and Toasted Marcona Almonds Tossed in Spanish Smoky Paprika
This recipe is from Jeffrey Jake, Executive Chef at the Silverado Resort and Spa in Napa, California.  Serves 6.  Please send us a photo if you make this and we will post it here.

12 ounces Dungeness crab meat
4 ounces Marcona almonds, blanched
4 ounces Marcona almonds, toasted
3 slices day-old bread (remove crust)
1 large clove garlic
1/2 cup extra virgin olive oil
2 tablespoons Cabernet (red wine) vinegar
4 cups ice water
1 cup croutons, toasted

24 seedless grapes, cut in half
2 teaspoons Spanish smoky paprika
Salt to taste
1 In a blender place blanched almonds, garlic and a pinch of salt (if almonds are not salted). Blend on medium to fine grind. Soak bread in cold water and squeeze to remove most of the water. Start the blender with almond mixture and add bread slowly to incorporate all ingredients.
2 Add oil in steady stream, then vinegar. Add 1 cup water and blend. Transfer to bowl and stir in remaining 3 cups of water. Strain, pressing down on ingredients to extract all liquid. Adjust salt and vinegar.  Crush toasted Marcona almonds and toss with paprika.
 3 Place a 4-oz. ladle of gazpacho in a rimmed bowl. Add 2 oz. of Dungeness crab in the center and surround with grape halves, croutons and sprinkle with the smoky paprika tossed Marcona almonds.


Cracked Crab with Herbed Avocado Sauce
This recipe appeared in the December 2006 issue of Sunset Magazine.  Serves 4-6.

2 ripe avocados, pitted and peeled
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more to taste
1/2 cup finely chopped fresh chives (about 2 bunches)
2 tablespoons finely chopped fresh tarragon leaves
2 Dungeness crabs, cooked, cleaned, and cracked
1 Whirl avocados, olive oil, vinegar, 1/2 tsp. salt, and 1/2 cup water in a blender until smooth. Stir in chives and tarragon. Cover and let sit 30 minutes at room temperature to let flavors blend.
2 Season sauce with salt to taste and serve with crab.

Dungeness Crab Enchiladas
Serves 4-6.

2 tablespoons olive oil
1 jalapeno pepper, seeded and chopped
1 medium yellow onion, chopped
2 shallots, chopped
1/2-3/4 pound Dungeness crab meat
1 teaspoon cumin
1 clove garlic, finely chopped
Juice of 1 lime
1 dozen corn tortillas
1/2 cup corn or vegetable oil
1 8-ounce can enchilada sauce
8 ounces grated Monterey Jack cheese
2 ounces grated cheddar cheese
1 2-ounce can sliced olives
1/2 cup scallions, sliced in thin rounds
1/4 cup Fresh cilantro, chopped
1 Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab.
2 Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side.
3 Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the cheddar cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes. Garnish with cilantro and serve.
Dungeness Crab with Green Enchilada Sauce
This recipe comes from our member Tracy Cone who made it up on the fly!
12 corn tortillas

2 – 12 oz. cans green enchilada sauce, warmed in a skillet

meat from 1 crab

bunch green onions, sliced into small rounds

1-2 cloves garlic, minced
bunch cilantro, rinsed and chopped

1 – 16oz. pkg frozen corn kernels

1 cup monterey jack cheese, grated

olive oil


1 Preheat oven to 375 and prepare a 9×13 pan by covering the bottom with a thin layer of enchilada sauce. Pour the remaining sauce into a skillet and warm.
2 Sautee the onions in olive oil until soft. Add garlic and cook 30 seconds, then add frozen corn and cook until warm and soft. Turn off heat and stir in 2/3 of cilantro. Transfer to bowl and add crab and 1/2 cup cheese and mix thoroughly.
3 Dip tortillas into warmed enchilada sauce until warm and pliable but not falling apart, 10-15 seconds. Fill each tortilla with 1/4 cup (or so) of crab mix and fill pan with rolled tortillas. Top with remaining cheese and bake until sauce is bubbling and cheese is melted, about 15 mins. Top with remaining cilantro and enjoy! Use leftover mix to make killer quesadillas.

Dungeness Crab Bisque
Monterey Bay fog rolling in?  Let this bisque warm you up.  Makes 6 servings.

1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups each chicken broth and half-and-half
1 pound Dungeness crab meat
chopped parsley
1 Sauté onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
2 Break crab into chunks; add to broth. Salt to taste.
3 Heat thoroughly. Garnish with parsley and serve.


Dungeness Crab Risotto
This recipe appeared in the February 1999 issue of Sunset Magazine.  Serves 4.

1 tablespoon butter or olive oil
3/4 cup finely chopped onions
2 cloves garlic, minced
2 cups arborio or medium-grain white rice
1 3/4 cups fat-skimmed chicken broth
1/2 cup dry white wine
3/4 pound shelled cooked Dungeness crab
1/2 cup finely shredded parmesan cheese
1 tablespoon minced fresh sage leaves
1 In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
2 Seal cooker. Following manufacturer’s instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.
3 Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste and serve.


Dungeness Crab with Cellophane Noodles
Serves 4.

1 package (3 1/2 ounces) cellophane noodles
2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 cup thinly sliced snow peas
1 ounce dried woodear mushrooms, reconstituted in water
2 teaspoons chopped garlic
1 cup bean sprouts (packed)
Fish sauce (nuoc mam or nam pla)
Freshly ground black pepper
1/2 pound fresh Dungeness crab meat, cartilage removed
1 Place the noodles in a large bowl. Cover with warm water and allow to sit for 20 minutes. Drain and pat dry.
2 In a wok, over medium heat, add the oil. When the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts. Season with the fish sauce and black pepper. Stir-fry for 1 minute.
3 Add the crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry for 2 minutes. Add the noodles and green onions. Stir-fry for 1 minute. Remove and serve on a large platter.


Dungeness Crab with Lemongrass, Black Pepper, and Basil
This one is delicious!  Quantities are for 3 crabs; downsize for 2 crabs.

3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded
2 tablespoons chopped fresh ginger
1/4 cup honey
1 tablespoon chopped garlic
1/4 cup soy sauce
3 tablespoons peanut oil or vegetable oil
1.5 tablespoons fresh ground black pepper
1 cup loosely packed cilantro springs
1 cup loosely packed Thai basil leaves or small regular basil leaves
1 Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.
2 Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs and marinade. Cover and cook, stirring often, for 5 minutes until crab is steaming
3 Stir in cilantro and basil, then pour crab and juices into a serving bowl.

Dungeness Crab Omelette (AKA Cromelette)
In the unlikely event that you cannot finish your crab at dinner, this is a great way to use the leftovers!  Watch LCMB member Katie Pofahl demonstrate a similar take on this simple recipe on video here.

1 pound cooked Dungeness crabmeat
1 tablespoon olive oil
4 eggs, beaten with a splash of water mixed in
2 tablespoons parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped
1 In an omelette pan, heat olive oil over medium heat. Add onions and sauté. Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce heat slightly.
2 As the omelette cooks, lift the edges with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, increase the heat to let it brown slightly.
3 Turn the omelette onto a warmed plate and fold it in half. Garnish with parsley.

Cromelette, with an Asian Twist
If you like, try this recipe to modify your cromelette to give it a little more kick.  This recipe appeared in the Washington Post on April 11, 2012.  Serves 4.

2 tablespoons peanut oil
4 scallions, white and light-green parts, finely chopped
2 Thai bird’s-eye chili peppers, stemmed and seeded then finely chopped
1 tablespoon red curry paste
2 cups cold cooked jasmine rice
8 ounces fresh crabmeat
Freshly squeezed juice from 2 or 3 limes (2 tablespoons)
1 to 2 tablespoons fish sauce
8 large eggs
2 tablespoons water
1 Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.  Heat 1 teaspoon of the oil in a wok until the oil shimmers; swirl to coat the wok evenly.  Add the scallions and bird’s-eye peppers; stir-fry for about 2 minutes until they have softened, then add the red curry paste and stir-fry just until fragrant.  Add the rice in three or four increments; this will help keep it from clumping together. Stir-fry until it is just heated through. Transfer to a heatproof mixing bowl; add the crab, lime juice and fish sauce (to taste), tossing to combine. Wipe the wok clean.
2 Whisk together the eggs and water in a large, deep bowl. Heat 2 teaspoons of the oil in the cleaned wok over medium heat, swirling to coat. Pour about one-fourth of the egg mixture into the wok; tilt the pan to create an even layer and cook until the egg is just set. Spoon one-fourth of the rice mixture into the center of the cooked egg. Use a spatula to fold over each side of the omelet, forming a kind of packet. Press it gently with the spatula, then turn over the omelet so it browns on the other side. Transfer to the baking sheet and place in the oven.
3 Repeat the process three more times adding 1 teaspoon of oil, the egg, filling, browning and oven transfer for the remaining 3 omelets. Serve warm.  For lunch or dinner, consider serving with mizuna or tatsoi greens.


Singapore Style Dungeness Crab
Quantities are for small share size of two crabs.

dungeness crabs (cooked)
1/4 cup tomato ketchup
2 tbsps hot chili paste
2 tbsps oyster sauce
2 tbsps soy sauce
1 tbsp tamarind paste (optional)
3 tbsps peanut oil
scallions (sliced thin)
piece fresh ginger (1 inch piece fresh ginger peeled and chopped)
garlic cloves (chopped)
serrano chili (chopped)
2 tbsps fresh cilantro (chopped fresh cilantro leaves plus more for garnish)
1 Remove the cooked crab legs and claws.  Crack them open with the back of a knife, a hammer, or a mallet and set aside.
2 In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
3 Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

Chicory Salad with Dungeness Crab
This amazing recipe was discovered in Edible Monterey Bay and provided by Gabriella Café.
1–2 cups olive oil
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 tablespoon diced shallot
Pinch of salt
Pepper to taste
2 heads of chicory lettuce, clean
1 cup Dungeness crab
1/2 bunch radishes, sliced
1/2 red onion, sliced
1 Use a food processor to blend all dressing ingredients.
2 Toss salad ingredients with dressing in a large bowl. 
3 Serve chilled.
Cioppino with Dungeness Crab
This recipe is from Food&Wine Magazine and has been modified for 2-3 servings depending on your appetite and creative interpretation!
  1 dungeness crab
1/4 cup olive oil
2 cloves of garlic
1 jalapeños, seeded and minced
1/2 red bell pepper, finely chopped
1/2 large onion, finely chopped
1 bay leaf
1 tablespoons tomato paste
1/8 cup dry red wine
1/4 28-ounce can peeled tomatoes, finely chopped, juices reserved
1 8-ounce bottle of clam broth
1 1/4 cups water
Salt and freshly ground pepper
1/8 cup packed basil leaves
1/4 teaspoon crushed red pepper (to taste)
1/2 dozen clams, scrubbed
1/2 pound firm, white-fleshed fish fillets such as petrale sole
1/2 pounds large shrimp, shelled and deveined
1/2 pounds mussels, scrubbed
1/4 pound sea scallops, halved vertically if large
Crusty bread, for serving
1 In a very large soup pot, heat 1/4 cup of the olive oil until shimmering. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and cook until nearly evaporated, about 1 minute longer. Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes. Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes.
2 Meanwhile, in a mini food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add the remaining 1/2 cup of olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper.
3 Quarter the crabs and add with clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes. Using tongs, transfer the crabs to a large platter. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer.Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with crusty bread and pass the remaining basil puree separately.
Crab Stuffed Sole
Recipe provided by LCMB member Riley Hathaway from
  1 cup soft bread crumbs
1 cup crabmeat
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
Dash cayenne pepper
4 sole, flounder or pike fillets (about 1 pound)
3 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated Parmesan cheese
Sliced almonds
1 In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork.
2 Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
3 Enjoy!

Opah Recipes


Oven Roasted Opah with Provençal Vegetables and Basil Coulis
This recipe is from   Serves 4.

4 fillets Opah, about 1-inch thick
Olive oil
4 garlic cloves, smashed
2 red or yellow peppers, stemmed and seeded, cut in 3/4″ chunks
2 medium shallots, quartered
2-3 sprigs of fresh thyme, or 1 teaspoon dried
2-3 sprigs fresh oregano, or 1 teaspoon dried
1 pint grape tomatoes
Zest and juice of one lemon
1/2 cup Kalamata olives
1/2 teaspoon crushed red pepper
Freshly ground black pepper
For the Basil Coulis:
1 cup basil leaves

1-2 tablespoons extra virgin olive oil
Pinch of saltLemon wedges
1 Preheat oven to 350 F. Lightly sprinkle the fish with salt and black pepper.  Pour 1/4 cup olive oil into a rectangular baking dish. Arrange fish one layer in dish, turning to coat with olive oil.
2 Toss remaining ingredients, except lemon juice, in a large bowl with 1 tablespoon olive oil. Scatter the vegetables around the fish. Squeeze the lemon over the fish and vegetables and sprinkle with additional black pepper. Bake in oven until fish is just cooked through, about 30 minutes.
3 While fish is baking, prepare the basil coulis. Combine basil, olive oil and salt in bowl of food processor and process to a paste consistency.  To serve, remove fish from oven. Top each filet with a generous spoonful of basil coulis. Serve with lemon wedges.


Pan-Seared Opah with Asparagus and Vanilla Toasted Tangerine Sauce
This recipe is from The Bay House in Lincoln City, Oregon, and was featured in Coast Explorer Magazine.  Serves 4.

28 oz of Opah (four 7oz portions)
Saffron (couple of pinches)
3 pounds Rutabaga
10 ounces asparagus (5-6 asparagus stocks per plate)
2 each vanilla beans
1 pound tangerines
1/4 pound butter
1/4 cup Cream
1 1/2 ounces Ginger
4 ounces Fennel (one medium size fennel head)
Rice wine vinegar
Salt & Pepper to taste
1 Rutabaga:
Treat the rutabaga as if you were making mashed potatoes. First peel your rutabaga then rinse. Cut your rutabaga into a medium dice, place into a pot of water and bring to a bowl. Takes about an hour. Check the softness of the rutabaga every 15 minutes. You want them soft but not falling apart. Strain your rutabaga and mash as if you were making mashed potatoes (food mill works best). Bring 1/2 cup water to a boil, add your pinch of saffron, when your water turns yellow take off flame and add to your rutabaga, add 1/4 to 1/2 cup of melted butter, tad bit of cream, salt to taste.
Note: While your rutabaga is cooking, start your sauce. 15 minutes or so before finishing your rutabaga and sauce, start your fish. Last thing is your asparagus.
Tangerine Sauce:
Peel your tangerines and toast the peel in a pan with olive oil until lightly cooked. Peel your garlic and chop along with fennel to a small to medium dice and add to tangerines peel, continue cooking adding your garlic then your reserve tangerine juice with rice wine vinegar (optional). Cut your vanilla bean open, scrape with a knife and add to your sauce. Reduce finish with 3-4 tablespoons of butter. Strain and serve.
2 Opah:
Portion your Opah into 4 servings. Salt and pepper both sides of your fish. Heat a pan up on the stove with olive oil until the pan is just about to smoke. Place fish in pan and cook on one until a nice color is reached (light golden brown), flip and same on the other side. Place in a 350-degree oven for 8-12 minutes depending on the thickness of fish.
3 Asparagus:
Cut the bottoms off your asparagus. Peel the sides of your asparagus (if smaller than a pencil, no need to peel). If you have time I recommend blanching your asparagus. Place your asparagus in a sauté pan with 2oz butter and a splash of olive oil. Asparagus is easy to over cook. Season with salt, pepper and butter.
Plating your dish:
Rutabaga portioned in middle of plate, asparagus all facing the same way and laid on top of your rutabaga, fish on top with the sauce around the outside of the plate.


Seared Opah with Vine-Ripe Tomato Garlic Butter
This recipe is from ‘lazyme’ on  Total time 40 mins; serves 4.

1 pound opah fillet, cut into 3-ounce fillets
Olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 pound unsalted butter, cut into cubes, room temperature
Salt and pepper, to taste
Parmesan cheese, shreddedTomato Concasse:
1 pound tomato, vine-ripened
2 shallots, minced
4 tablespoons unsalted butter
1 Make the tomato concasse (the French word means to roughly chop):
Remove the core of the tomato with the tip of a small knife. At the other end, lightly score (just break the skin) of the tomato by cutting an X.  Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).  Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called ‘refreshing’).  The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.  Place the tomatoes on a cutting board with the core side down and cut in half.  Remove the seeds with a teaspoon and discard.  Roughly chop the tomatoes to the desired size.  Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
2 For the Fish:
Heat the saute pan on medium heat until hot.  Add in oil; season both sides of fillets with salt and pepper.  Sear on both sides until medium done, approximately 4 – 5 minutes total depending on thickness of fish.  Remove from pan; add garlic; stir consistently.
3 Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.  On low heat, add in butter a little at a time.  Remove from heat; add in chopped parsley and season.


Grilled Opah with Mint and Basil Chutney
This easy recipe is from  Serves 2.

2-6 ounce pieces of opah
4 scallions, sliced
1-2 clove of garlic, chopped
½ cup of basil
1/3 cup of mint leaves
¼ cup parsley
Juice of one lemon
3 tablespoons of extra virgin olive oil plus a little extra to rub on fish
¼ cup of water
1 teaspoon of honey
Salt and pepper to taste
1 For the Mint and Basil Chutney:                                                                                                 Combine scallions, garlic and salt in a food processor and blend until everything is minced up.  Add in basil, mint, and parsley and pulse until it’s all minced down (you may have to do this in batches).  Add olive oil and blend until it’s all combined.  Then add water, lemon juice and honey.  Give it a taste…does it need more salt?  Maybe a little more water?  You decide!! Once you’ve got it right set it aside while you grill up your fish.
2 Simply Grilled Opah:
Pre-heat your grill on high for about ten minutes. Rub each piece of fish with a little olive oil and then season with salt and pepper.  Place fish on a pre heated medium high grill and allow to cook about four to five minutes on each side or until cooked thru.
3 Top opah with chutney and enjoy!


Opah on a Bed of Wilted Mâche
Opah fillets are served on a bed of Mâche (lamb’s lettuce) with a cooked dressing made with onion, carrot, ginger and garlic. Simple, elegant, and tasty – this recipe is from  Total time 45 minutes; serves 4.

1 ½ lbs Opah fillets
Juice of ½ lemon

4 ounces mâche (Lamb’s Lettuce)
3 tablespoons finely chopped onion
3 tablespoons finely chopped ginger
3 tablespoons finely chopped carrot
1 tablespoons finely chopped garlic
2 tablespoons olive oil
½ teaspoon salt
½ cup chicken stock
¾ cup dry white wine
1/8 teaspoon cayenne pepper
1 tablespoons high-quality vinegar
1 tablespoons sour cream
Salt and pepper to taste
Cherry tomatoes and slices of lemon as garnish
1 Sprinkle the fish fillets with lemon juice. Set heavy saute pan over medium-high heat. Add olive oil, onion, carrot, ginger and salt. Cook until the onion is soft and translucent, do not brown.  Reduce heat. Add garlic, cook for a few minutes. Do not brown.
2 Add chicken stock, white wine and cayenne pepper. Add the fish, cover partially and cook until the fish is done (ca. 10 minutes).  Remove fish from pan, set aside and keep warm.
3 Turn off heat. Stir in sour cream, add the vinegar. Adjust seasoning with salt and pepper. This is the dressing.  Toss the mâche with the dressing. Serve the fish on top of the lukewarm salad. Garnish with lemon and tomato slices.


Sauteed Opah with Lemon-Miso-Honey Sauce
This recipe is from Deb of Kahakai Kitchen ( Deb writes: “the sauce is simple, the honey adds a bit of sweetness to the tang of the lemon. You can easily get away with just the miso and no cream and still get a “creamy” sauce but if I have the cream to use up, I throw it in to make it a bit more decadent. Plus you really aren’t putting a lot of sauce on the fish–so splurge a little! You could also omit the cilantro and/or use parsley or another herb you like–I just happen to be a cilantro freak. I usually serve my fish with some kind of rice (pictured is an Indian lemon rice mix) and green salad.” Serves 2.

2 tablespoons olive oil

2 Opah fillets (4-6 ounces each)
A pinch each of good quality sea salt and freshly ground pepper
For the sauce:
1 tablespoons butter
2 tablespoons white miso paste
Juice of 1 medium lemon
1 tablespoons local honey
1/4 teaspoon freshly ground pepper
1 tablespoon cream (optional)
Salt to taste
2 tablespoons chopped cilantro
1 Heat a medium saute pan over medium-high heat and add oil. Lightly salt and pepper fillets and cook over medium heat until done and fish flakes easily. (About 4 minutes per side depending on thickness).
2 Meanwhile melt butter in a small sauce pan or skillet over medium-low heat. Add miso, lemon juice and honey and stir until blended, reduce heat to low and cook sauce for 5 minutes. Add pepper, cream if desired and chopped cilantro.
3 Serve over fish, garnish with additional cilantro leaves and lemon wedges.


Paprika Grilled Opah Steaks
LCMB member Laurie E. sent us this recipe, which she found at She reports this is easy and delicious :)




2 pounds opah (moonfish / sunfish) steaks
1 cup orange juice
2 tablespoons olive oil
1 tablespoon brown sugar
2 tablespoons paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
1 Rinse fish under cold water.  Combine orange juice and olive oil and marinate the rinsed fish in this mixture for no more than 30 minutes.
2 Preheat grill to high heat.  Combine the brown sugar, paprika, salt, and pepper in a small bowl.  Remove fish from the marinade; pat dry with paper towels.  Rub the seasoning on both sides of each fish steak.  Grill the opah on high for 5 minutes each side, no more.  Flip only once.  Do not overcook.
3 We served ours with a fresh relish made from corn off the cob, red bell pepper, red onion, tomato, and basil, sauteed with a little butter just briefly before serving. We all agreed the relish was an important complement. Side dishes were rosemary red potatoes, and asparagus. It was delicious!



Grilled Opah with Sea Salt and Mango-Avocado Salsa
This recipe is from Nassau Street Seafood & Produce Company, of Princeton, NJ.  It sounds great – if you try this, please send us a photo that we can post here!

2 pounds opah, divided into two 1 pound pieces
Extra-virgin olive oil
Coarse sea salt
1 mango, pitted, peeled, and diced
1 ripe avocado, diced
Juice from 1 small lime
Agave nectar, to taste
Pinch of chili flakes
Freshly ground pepper
Steamed rice
1 Rub opah with olive oil. Season lightly with sea salt and set aside (room temperature). Prepare grill or grill pan to high heat.
2 In a small bowl, combine the mango and avocado. Add lime juice, drizzle of agave nectar, chili flakes and a little salt and pepper. Gently combine, taste, and adjust seasonings as necessary. Cover and refrigerate.
3 When grill or grill pan is ready, oil liberally and grill opah until just cooked through, but not overdone, about 3-6 minutes per side, depending on the thickness of your fillets. Let rest for a couple minutes, then cut into 4 pieces.  Spoon salsa over top and serve with steamed rice.

California Halibut Recipes
Halibut is firm, white, savory, and easy to cook.  Most halibut you have seen is a species called Pacific halibut, which comes from Pacific Northwest and Alaskan waters.  It is usually cut as steaks, since Pacific halibut is a very large fish that can reach up to 500 pounds.  Your Local Catch halibut is California halibut, a smaller species that is difficult to find outside of Southern and Central California.  California halibut are generally caught at 10-30 pounds, and thus you will receive them as fillets.  If grilling or baking, be sure not to overcook halibut, as it can dry out easily.

Olive Oil-Poached Halibut with Dill-Roasted Baby Carrots
This article appeared in the March 23, 2012 edition of the San Francisco Chronicle.  Poaching the halibut in garlic-infused oil imparts a rich, deeper flavor to the fish. It also keeps it from drying out.  Baby carrots are an ideal roasting vegetable for a quick weeknight side because they need little preparation – even their skins can be left on and roasting will bring out their innate sweetness.  You’ll have plenty of oil left over from poaching the fish. Most of it should be discarded because it will be fishy. But save a little to drizzle over pasta the next night. Throw it over linguine with some remaining flakes of the halibut, shaved or chopped fennel and Meyer lemon zest, which will brighten the dish. Serves 3-4.


3 to 4 cups olive oil, depending on size of the pot
6 cloves garlic, lightly smashed
1 pound California halibut, cut into 4-ounce fillets
Kosher salt and ground black pepper, to taste
3 to 4 bunches baby carrots (about 5 carrots per person)
2 tablespoons olive oil
1 teaspoon minced fresh dill
1 Preheat the oven to 425°.  In a high-sided pot, warm the olive oil over low heat with the garlic cloves, until it reaches about 200° on a candy or meat thermometer.  Use the smallest pot that will fit all of the fish so you can use less oil to start.  Season the fish well with plenty of salt and pepper, and submerge into the hot oil. Lightly simmer for about 6-7 minutes. Remove gently and set aside.
2 Meanwhile, trim the tops of the carrots, leaving about 1/2-inch of the green stems. Scrub the carrots well, removing any grit and fibrous strings from the exterior, and dry well. Toss with the olive oil, and season to taste with salt and pepper. Spread in a single layer on a sheet pan, and roast for 20 minutes, shaking the pan once during cooking. Remove and toss with the dill.
3 Serve the fish immediately after removing from the oil over a bed of baby carrots with a green salad.


Citrus Marinated Halibut Thai Style
This delicious recipe is from Hank Shaw of, and is ideal if you have a few hours to wait for the halibut to “cook” in the lemon juice. Serves 4 as an appetizer, or 2 as an entree.  

1 pound California halibut fillets
1 cup lemon juice
2 tablespoons Asian fish sauce
Juice of 2 limes
3 finely chopped garlic cloves
1-2 hot green chiles, such as cayenne or thai
3 finely chopped green onions
2 tablespoons chopped mint
1 tablespoon chopped cilantro
1 finely chopped lemongrass stalk (white part only)
1 tablespoon sesame oil 
1 Slice the halibut into small cubes. How small depends on your time constraints: The smaller they are the faster they will “cook” in the citrus marinade. If you like larger pieces, cut halibut into cubes of about 1/2 to 3/4 of an inch.
2 In a plastic or glass container, pour in the cup of lemon juice and toss in the halibut chunks. Mix well to coat the fish, and leave in the fridge for at least 2 hours. You can leave them in for up to 8 hours.
3 After the fish has marinated for several hours, pour out the lemon juice and add all the other ingredients. Mix well and return it to the fridge for another 1-2 hours. Serve over thinly sliced limes or in a cup made from lettuce or Napa cabbage.


Thai Green Curry Halibut
If you want to prepare your halibut with a Thai spin but want to do it without the wait time, here is another great recipe from Hank Shaw of Most of these ingredients can be found at a well-stocked supermarket, although the lime leaves could get tricky; leave them out if you can’t find them. Serves 4.

1 pound California halibut
Kosher salt
1 tablespoon finely chopped lemongrass
1 chopped sweet onion
A 1-inch piece of ginger, peeled and finely chopped
2 hot green chiles, such as thai, cayenne or serrano
1 12-oz can coconut milk
3 tablespoons Thai green curry paste
2 tablespoons Asian fish sauce
3-5 lime leaves
2 tablespoons chopped basil (Thai basil if possible)
2 tablespoons vegetable oil
1 Slice the halibut into large chunks, about 2 inches across. Sprinkle with salt and set aside.  In a wok or large saute pan, heat the vegetable oil over medium-high heat for a minute and then add the onion, lemongrass, ginger and green chiles. Turn the heat up to high and stir fry for 2-3 minutes, until the onions begin to color.
2 Add the coconut milk and the curry paste, then turn the heat down to medium and stir well to combine.  Add the fish sauce and the lime leaves, mix well and simmer — do not let it boil hard — for 5 minutes.
3 Add the halibut chunks and simmer for another 5-10 minutes.  Serve with steamed white rice and top with the basil as a garnish. Try serving with a fruity white wine, such as an off-dry Riesling, a Gewurztraminer or a California Roussane.  Enjoy!

Baked Halibut with Paprika, Olives, and Mushrooms
This recipe appeared in the July 1993 issue of Bon Appétite.  It’s simple, fast to prepare, and delightful.  Serves 4.  If you make this, please send us a photo so we can add it here!

Nonstick vegetable oil spray
4 1-inch-thick California halibut fillets (about 8 ounces each)
4 teaspoons fresh lemon juice
2 tablespoons olive oil 1 onion, chopped
1/2 pound mushrooms, chopped (about 3 cups)
1 red bell pepper, chopped
12 pimiento-stuffed green olives, chopped
1 to 1 1/2 teaspoons hot paprika
1 Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
2 Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
3 Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes tops.  Enjoy!

Grilled Halibut with Creamy Guacamole Sauce
This is a great way to try grilling your halibut, topping it with a delish avocado sauce.  Please note that this recipe was designed with thicker Pacific halibut steaks in mind.  For your California halibut fillets, you may need less time on the grill – be sure to remove the fish when the inside is still “medium-rare” so that you don’t overcook it.  This recipe was in the October 1992 issue of Gourmet Magazine.  Serves 2.  Photo is from LCMB member Haven Brearton.  

1 large California avocado
Fresh lemon juice for rubbing the avocado
2 teaspoons fresh lime juice plus 2 lime slices, halved, for garnish if desired
2 tablespoons water plus, if desired, additional to thin the sauce
1 1/2 tablespoons finely chopped scallion
1/8 teaspoon ground cumin
A pinch of cayenne, or to taste
2 tablespoons sour cream
Two 1/2-pound halibut steaks, seasoned with salt and pepper
Olive oil for brushing the fish
Finely chopped seeded tomato for garnish
1 Halve the avocado and reserve one half, rubbed with the lemon juice. In a blender puree the remaining avocado half, peeled, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency.
2 Grill the halibut, brushed generously on both sides with the olive oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side, or until it just flakes.
3 Arrange the steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices. Sprinkle the plates with the tomato.  Voila!
Tempura Fried Halibut with Garlic Aioli
Here’s another awesome California halibut recipe from’s halibut guru Hank Shaw. If you want to fry your halibut, doing so Japanese tempura style is one of the easiest, lightest (the tempura blocks fat from getting into the fish, which then steams within the crust), and most delectable ways to go about it.  The garlic aioli is like a homemade mayonnaise, but blow-your-mind better. Total time is about 30 minutes, serves 2 generously.
1 pound California halibut, cut into 2-inch chunks
1 egg yolk
1 cup ice cold sparkling water
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 cup corn starch
1/2 cup rice flour (you can use all-purpose wheat flour, too)
2 cloves garlic
1 teaspoon mustard
1 teaspoon salt
Olive oil, about 1/2 a cup
Canola oil or other oil for frying
1 Make the aioli. Chop the garlic roughly and put into a mortar and pestle. Add the salt and the mustard and pound it into a paste. This will take a few minutes.  Slowly add olive oil a little at time, stirring and pounding constantly. You are making an emulsion, so take your time and add oil slowly or it will break.  Keep adding olive oil until you have the consistency you want.
2 Heat enough canola oil to cover the fish pieces in either a Dutch oven or a deep fryer. You will need about a half gallon. Don’t worry, after you are finished, let the oil cool, strain it to get the bits out, then reuse it. You can reuse oil several times. Heat this oil until it is very hot — about 370 degrees.  Now salt the pieces of fish well on both sides.
3 Make the batter. While the oil is heating, make the batter. Tempura batter needs to be made and used quickly. This is very important.  Mix together the flour, corn starch, salt and baking soda in one bowl. In another bowl, whisk together the ice cold water — it must be ice cold or this will not work — and the egg yolk.  When the oil is hot — and not before — add the dry ingredients to the wet ingredients and whisk them together until just combined. Do not over mix.
4 Dip the fish pieces in the batter and into the oil. Shake off a little before you put them into the oil, but remember this batter is thin and runny. Do not overcrowd the pot.  Fry in batches, at about 2-3 minutes per batch. Drain on a rack set over a paper towel to catch the oil that drips off.  Serve at once with a dollop of the aioli alongside the fish.  Yum!


Halibut Chowder
This recipe is from Morro Bay fisherman Dick Sylvester of the F/V Trudy S, shared via The Faces of California Fishing.  This is an easy, fairly light, and simply delicious soup that is sure to convert any so-called “non fish eaters.”  The picture is clearly not of chowder but is of Dick Sylvester – if you try this, please send us a picture of your chowder!

1-2 pounds California halibut fillets, cut into chunks
5-6 large potatoes, peeled and chopped
1 large onion
3 stalks of celery, chopped
6 slices of crisp bacon, finely chopped
1 large can of chicken broth
1 cup vermouth
1 teaspoon olive oil
Seasoning salt
1 In a large pot, add chicken broth, potatoes, vermouth, and water until the pot is three-quarters of the way full.  Cook on a medium heat until potatoes are done.  While potatoes are cooking, sauté onions and celery in olive oil until translucent.  Add to broth and potatoes.
2 Fry bacon, chop and add to broth and potatoes.  Season with seasoning salt, pepper, and garlic to taste.  When potatoes are done, add the halibut.
3 The halibut will break into smaller chunks when done, about 5 minutes longer.  Like all soups, you can vary the amounts of different ingredients to your liking to fit the size of your pot.  Serve up and enjoy!
Roasted Halibut with Walnut Crust
This recipe is suggested by Giovanni’s Fish Market of Morro Bay.  Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.  Serves 6 – decrease quantities for a smaller number of fillets. 

(6) 8-ounce California halibut fillets (each about 1 inch thick
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 tablespoons butter, melted
Lemon wedges
1 Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
2 Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
3 Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.

White Bean and Halibut Stew
Here’s another great looking recipe from Giovanni’s Fish Market in Morro Bay.  This hearty fish soup get tons of flavor from smoky bacon and fragrant saffron.  Serves 4.  

4 thick-cut bacon slices, chopped
1 cup sliced shallots
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 14 1/2-ounce can petite diced tomatoes in juice
1 8-ounce bottle clam juice
1/3 cup dry white wine
1/2 teaspoon (scant) saffron threads
2 15-ounce cans small white beans, drained
1 1/2 pounds California halibut fillets, cut into 1 1/2-inch chunks
1 Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute.
2 Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes.
3 Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.

Steamed California Halibut on Rice Pillow
This recipe is suggested by the California Seafood Council.  Steamed fish can be tremendously moist and flavorful and is worth a try.  While the health benefits of the fish are maximized, the flavor and aroma of this California halibut recipe is sure to make it a hit.  A bamboo steamer is favored over metal steamers because condensation does not form on the bamboo during steaming.  Serves up to 4.

1 pound California halibut fillets
2 inch piece of fresh ginger, julienne cut
3 green onions, julienne cut
1 tablespoon soy sauce
4 tablespoons rice wine (sake)
2 cups cooked rice
1 Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
2 To steam fillets: Use a bamboo (or metal) steamer. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fillets, cover and steam 10 minutes per inch thickness of fillets. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork.
3 Just before serving, pack a 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to for m a round pillow shape. Serve the steamed fish on the rice pillows, pouring som e hot marinade liquid over each fillet. Garnish with a slice of lemon and an onion flower.

Abalone Recipes

Abalone Meuniere Style
This recipe is from chef David Kinch of Manresa in Los Gatos and was featured in the SF Chronicle in February 2007. This recipe involves giving the abalone only the mildest pounding, leaving it a good 1/2 inch thick.

4 small abalone, in their shells
1 cup all-purpose flour
6 tablespoons unsalted butter
1 tablespoon finely chopped Italian parsley
1 tablespoon Meyer lemon juice
Sea salt
1 Live abalone: Shuck and tenderize the abalone according to instructions on this page (visual) or this page (written, under “handling abalone” section. Vacuum-packed abalone: Skip this step!
2 Toss each abalone in flour, shaking off excess. Do not season with salt; abalone tend to have a high natural salinity.  Heat the butter in a saute pan over medium-high heat. When the butter stops sizzling and begins to foam, add the abalone foot-side up to the pan. Gently shake the pan constantly and allow the butter to slowly turn a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalone and saute another minute on the foot side. The abalone and the butter should both be nutty brown. Do not overcook, as the abalone will become rubbery!  Add the parsley and lemon juice and shake the pan to coat with the juices.
3 Place the abalone on a plate and spoon some of the lemony juices over each serving. Adjust seasoning with a pinch of fleur de sel or sea salt, if needed.  Slice as in photo if desired.

Sauteed Abalone
This recipe is from Monterey Abalone Company.  Simple and delicious!

4 small abalone, in their shells or out
1 egg, slight beaten
2 teaspoons milk
1/4 cup sifted seasoned dry breadcrumbs
2 tablespoons vegetable oil
1 Live abalone: Shuck and tenderize the abalone according to instructions on this page (visual) or this page (written, under “handling abalone” section. Vacuum-packed abalone: Skip this step!
2 Cut the abalone into 1cm thick steaks across the grain.  If not previously tenderized, can be lightly pounded (5-6 hammer blows) now. Mix the egg and milk and beat slightly. Place mixture in a shallow plate. In second plate place the breadcrumbs.
3 Dip the abalone in the egg wash and then coat in the breadcrumbs. When the oil is hot sauté the abalone steaks for about 1 1/2 to 2 minutes on each side.  Do not overcook!  Serve and enjoy!
Stir Fried Abalone with Cucumber
This is another suggestion from Monterey Abalone Company!
4 small abalone, in their shells or out, sliced 1/2 cm thick
1 small cucumber
1 tablespoons dry sherry
1/2 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt (optional)
3 tablespoons peanut oil
1 Live abalone: Shuck and tenderize the abalone according to instructions on this page (visual) or this page (written, under “handling abalone” section. Vacuum-packed abalone: Skip this step!
2 Cut abalone into strips, about 0.5 cm thick and 2.5 cm wide.  Peel cucumber and halve it lengthwise. Remove and discard seeds. Cut each half lengthwise again, then cut into 5 cm lengths.
3 Combine sherry, soy sauce, sugar and salt to make sauce. Heat oil in very hot wok, stir-fry cucumber for 2 minutes. Add abalone pieces, stir-fry for 1 minute.  Do not overcook!!!  Pour sauce over cucumber and abalone in wok, cook only long enough to heat through. Serve immediately over steamed white rice.

Pacific Herring Recipes
Cook your herring as soon as possible – it’s best when it’s freshest.

Grilled Mustard Herring
Quantities are for small share size of 10-12 herring. 
12 fresh herring
3 tablespoons Dijon mustard
2 1/4 teaspoons lemon juice
Olive or sunflower oil
juice from 1/2 lemon
1 Make four or five deep diagonal slashes on the side of each fish and spread the mustard into them, using a knife. Season the fish with salt and pepper and brush with lemon juice and oil.
2 Place the fish on grill plate and grill at medium to high heat for around six minutes a side, turning once.
3 The fish are ready to eat when they are cooked through to the bone and their skin is crisp. Serve with crusty brown bread and plenty of butter. Serves four generously.
Fried Herring Fillets with a Lime Pepper Crust
This recipe is from  Serves 2.

2 herring fillets weight 6-7 ounces each
2 limes
1 rounded teaspoon whole mixed peppercorns
1 rounded dessert spoon plain flour
2 tablespoons olive oil
Sea salt 
1 Crush the peppercorns with a pestle and mortar – not too fine, so they still have some texture. Then grate the zest of the limes and add half of it to the peppercorns, then add the flour. Mix them all together and spread the mixture out on a flat plate.
2 Wipe the herrings dry with kitchen paper and coat the flesh side with the flour-pepper mixture. Press the fish well in to give it a good coating – anything left on the plate can be used to dust the skin side lightly.
3 Now in your largest frying pan, heat the oil until it is very hot and fry the herrings flesh-side down for about 2-3 minutes. Have a peek by lifting up the edge with a fish slice – it should be golden. Then turn the fish over on to the other side and give it another 2 minutes, and drain on crumpled silicone paper (baking parchment) before serving. Serve sprinkled with crushed salt, the rest of the lime zest and the limes cut into quarters to squeeze over.
Herring with Sour Cream Sauce
This recipe is from  Serves 4. 

4 fresh herrings
1 tablespoon oil
1 tablespoon white wine vinegar
Salt and pepper
4 spring onions, chopped
1/2 pint sour cream
1 teaspoon mustard powder
Cayenne pepper
1 tablespoon chopped fresh dill
Cayenne pepper
Halved lemon slices
1 teaspoon chopped fresh dill, plus a few sprigs
1 Wash the insides and outsides of the fish and pat dry. Cut slits down both sides of each fish. Brush the fish with oil, then spoon the vinegar into the slits and season the fish generously.
2 Heat the grill to medium heat and grill the herrings on one side for 6 minutes. Turn the fish over, brush with a little more oil and cook for a further 6 minutes. Transfer the herrings to a serving plate and keep warm.
3 Mix the remaining ingredients together. Pour the sauce into a small serving bowl, and sprinkle with cayenne and dill. Garnish the fish with halved lemon slices and sprigs of dill and serve with the sauce.
Fried Scottish Herring with Oats
Quantities are for 1/2 pound of herring.  Small shares this week are about 1.5 pounds of herring, so be prepared to triple.  This recipe is demonstrated on video here.
1/2 pound fresh herring
1/2 cup smooth prepared mustard
1/2 cup cream or milk (can also use sour cream)
1 1/2 cup oats
1/4 cup butter or vegetable oil
1 Wash the herring and salt it well. Set aside at room temperature for 15 minutes.  Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
2 Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
3 Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2-3 minutes per side. Drain on the paper towels. Serve hot.  Beer and mashed potatoes anyone?

Rockfish (Rock Cod) Recipes

Rockfish Tacos with Fresh Pico de Gallo

This looks like a lot of ingredients, but it’s all fairly simple, and you’ll end up with the best fish tacos you’ve ever tasted.  You can use pre-made Pico de Gallo if you’d like to simplify…

For the Pico de Gallo Salsa:
2 medium tomatoes, diced
1/2 small red onion, chopped
1/2 teaspoon jalapeno, seeded and finely chopped
4 sprigs cilantro, roughly chopped
1 green onion, finely chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cumin

For the Creamy White Dill Sauce:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons fresh lime juice
1 teaspoon jalapeno pepper, minced
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dried dill
1/8 teaspoon garlic powder

For the fish:
1 lb. fresh rock cod fillet, cut into strips of 2-3 oz. portions
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1 egg, beaten
2 tablespoons water Canola or vegetable oil
1/2 head medium cabbage, thinly sliced
8-10 good quality corn tortillas

1 Pico de Gallo:  Combine all ingredients in a medium bowl. Season with additional salt, lime, pepper and/or cumin to taste. Let sit for at least 30 minutes.
2 Dill sauce: Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste. Refrigerate for 30 minutes.
3 The fish:  In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 tbsp. water.  Pour enough oil into a large (12-inch) skillet to a depth of  1/4 inch.  Heat oil on high heat until hot and then turn to medium high heat.  Dip fish into egg and then dust lightly with flour-cornmeal mixture. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.
To assemble: Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.  To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo. Top with sliced cabbage.  Enjoy! 
Mushroom Topped Rockfish
This recipe is from  Serves 4.
1 pound rockfish fillets
1/2 cup onion chopped
1/2 cup celery sliced
1/4 cup butter or margarine
1/2 pound mushrooms sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
3/4 cup swiss or cheddar cheese shredded
Pinch tarragon crushed
1 Cut rockfish into serving-sized peices. Saute onion and celery in butter until tender. Add mushrooms, salt, pepper, and tarragon.
2 Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top drizzle with lemon juice, then sprinkle with cheese.
3 Bake at 450 degrees, allowing about 10 minutes cooking time per inch of thinkness or until rockfish flakes easily when tested with a fork.  Serve and enjoy!
Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel
This recipe is from Bob Kinkead and is shared via  Serves 6 – adjust quantities as necessary for your share size.

3 large globe artichokes
1/2 lemon, juiced, plus 2 lemons, zested and juiced
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
2 bulbs fennel, finely sliced lengthwise
Salt and pepper
2 tablespoons peanut oil
6 (6-ounce) rockfish fillets
6 cloves garlic, peeled and blanched in 3 changes water, then sliced
plum tomatoes, peeled, seeded, and large diced
1 cup dry white wine
1 cup fish or chicken stock, optional
2 tablespoons capers
1 tablespoon chiffonaded basil leaves

1 Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
2 Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
3 Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

Rockfish Chowder
This is a comforting and super healthy clear broth fish chowder.  Serves 6-8.  Yum!

1 large onion (chopped)
1 stalk celery (chopped)
2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
Bay leaf
1 cup red pepper (1 large cored seeded and chopped)
1 cup frozen corn or 1 cup fresh corn
2 pounds rockfish fillets (cubed 3/4 inch)
1/2 teaspoon chipotle chile
Salt, to taste
Fresh ground pepper, to taste
Parmesan cheese, to taste
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)

1 In a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.  Add all liquid ingredients, garlic and potatoes.
2 Simmer for about 20 minutes or until potatoes are soft.  Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
3 Add parsley last and sprinkle with fresh grated parmesan cheese when serving.


One-Dish Rockfish
Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.  This recipe is from  Serves 2; total time 40 minutes.






5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh dill
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
Salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter
1 Preheat oven to 400 degrees F (200 degrees C).
2 Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
3 Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.


Laurie’s Chilipepper Rockfish
This recipe is from member Laurie E., who writes: “this is what we did last night with our Chilipepper Rockfish. We served it with rice pilaf, steamed chard drizzled with a small amount of balsamic vinegar, asparagus, and a Hawaiian dinner roll. It was outrageously delicious, very light and flavorful.”





1/3 cup of white wine
1/3 cup of chicken broth
2 tablespoons melted butter (or olive oil would probably work too)
Juice from one large, juicy lemon
Add 2 garlic cloves, smashed and chopped
1 share rockfish fillets
Sliced or slivered almonds
1 tablespoon flour
1 tablespoon chopped parsley
2 tablespoons capers
1/2 cup chicken broth
1/4 cup white wine
Squeeze of lemon
1 Emulsify first 5 ingredients in a shallow, glass baking dish.  Then place rockfish in baking dish. Make sure that the liquid doesn’t cover the fish, just add enough so that it comes about halfway up the side of the fish.  Season top of fish with lemon, garlic salt, and lightly with any other spices you think sound good. We used a spice grinder that had a combination of dried garlic, onion, lime peel, red bell pepper, rosemary and basil.
Allow to sit in marinade for 20-30 minutes out of refrigerator.
2 In the meantime, preheat oven to 350º. Toast in a skillet a couple handfuls of sliced or slivered almonds with a little salt. Set aside almonds.  Cover baking dish with foil and bake fish for 10 minutes, then uncover and bake another 10 minutes until flaky and cooked through. Remove from oven and baking dish so as not to continue cooking.
3 Cook down sauce in open skillet on stove top until sauce starts to thicken slightly. Add 1 tablespoon flour mixed with enough chicken broth or white wine to dissolve the flour. Add slowly to skillet, stirring continuously until sauce thickens. Stir in 2 tablespoons chopped capers and 1 tablespoon chopped parsley and remove from heat. Optionally you can whisk in a tablespoon of butter after you remove from the heat.  Drizzle sauce lightly on fish and top with toasted almonds.


Whole Rockfish in Szechuan Hot Sauce
You could prepare this recipe using a share of fillets as well, but it is particularly well suited to a whole rockfish.  Adjust the amount of hot bean sauce to fit your guest’s taste.  Serves 2.

1 whole rockfish, or two 2 (8 ounce) rockfish fillets
1 tablespoon soy sauce
1 tablespoon dry white wine
3 tablespoons vegetable oil
garlic cloves, minced
3 stalks green onions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 tablespoons chili bean sauce
1 tablespoon tomato paste
2 teaspoons sugar
1 tablespoon white vinegar
1/2 cup water
1 tablespoon cornstarch
1/2 teaspoon sesame oil (optional)
1 Rub the fish with soy sauce and dry wine mixture.  Let the fish marinate in the refrigerator for about 15 minutes.
2 Heat oil in a large skillet, saute the fish for about 3 minutes on each side.  Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
3 Bring the mixture to a boil before adding the fish back to the skillet.  Braise the fish in the sauce for about 4 to 5 minutes.  Mix the cornstarch with 2 teaspoons of water, stir in the sauce and cook for another minute.  Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.


Whole Roasted Rockfish with Orange, Rosemary and Kalamata Olives
This recipe is from Chef Emeril Lagasse and is shared via  Serves 6, but quantities are for 2 whole fish.

2 (3-pound) whole rockfish, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 large oranges, each sliced crosswise into 4 thick slices
6 sprigs rosemary, plus 2 tablespoons rosemary leaves
1/4 cup julienned orange zest (strips of zest)
1/2 cup 1/4-inch sliced garlic cloves
1 cup sliced kalamata olives
1 1/2 cups dry white wine
1 cup orange juice
3/4 cup extra-virgin olive oil
1 Preheat the oven to 425 degrees F.  Season the rockfish with the salt and pepper. Place the orange slices on the bottom of a large roasting pan in 2 columns of 4 orange slices. Place 3 sprigs of rosemary across the each of the 2 rows of oranges. Lay the fish on top of the orange slices, and divide the rosemary leaves, orange zest, garlic cloves, and olives evenly over the tops of the 2 fish.
2 Pour the wine and orange juice around the fish, and drizzle each fish with 2 tablespoons of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add 2 tablespoons of olive oil over each fish.
3 Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.  Serve immediately, with the pan drippings drizzled over the top of the fish.


Whole Pacific Rockfish – Scored and Charred
This recipe comes from From The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Michelle Wojtowicz, Phillip Wojtowicz, Michael Gilson and Catherine Price © 2009.  This dish was featured at the Monterey Bay Aquarium’s Cooking for Solutions event.  We don’t have a photo, so please send us one if you prepare this.  Serves 4 (one fish per person).

1 tablespoon black peppercorns
4  2-pound whole Pacific rockfish/rock cod, scaled, gutted, fins removed

Coarse sea salt
Cracked pepper
12 sprigs thyme
lemon, halved lengthwise, sliced into half-moons

garlic cloves, sliced
¼ –½ cup olive oil
1 Preheat broiler.  Crack peppercorns by placing them on a flat surface and pressing them with the flat bottom of a heavy pan until they split into pieces.  Season gut cavity of each fish generously with sea salt and cracked peppercorns and stuff with 3 thyme sprigs. Using a sharp knife, score skin of fish with three diagonal slashes on each side.  Tuck a lemon slice and a few garlic slices into each incision. This helps infuse the flavors into the flesh as the fish cooks. Brush olive oil over both sides of fish and season with additional sea salt and cracked pepper.  Brush a roasting pan large enough to hold the four whole fish with olive oil and set aside.
2 Heat a large saucepan over medium-high heat and drizzle 2 tablespoons olive oil into it. Place 1 fish in the hot pan and sear one side until the skin browns, about 4 minutes. Carefully transfer the fish to the prepared roasting pan, laying the fish seared-side-down. The fish must be seared on one side first because the broiler imparts direct heat only to the opposite side. Both sides must be properly cooked. Repeat the process with the remaining oil and fish.
3 Place roasting pan under broiler and cook fish for 10–12 minutes, until skin starts to char. Check for doneness in center of fish, since that takes the longest to cook. The fish is done when the flesh flakes easily away from the bone with a fork. Any fish that is cooked whole takes longer than fillets. Don’t worry too much about dryness; the bones keep the fish moist.  Remove roasting pan from oven and let fish rest for 4 minutes. Discard thyme sprigs. Gently transfer fish to a platter or individual plates and serve.


Herb-Basted Rockfish Fillets
Very simple, very delicious!

1 lb. rockfish fillets
2 tablespoons butter or margarine
2 tablespoon dry white wine
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
Dash crushed thyme
Dash crushed marjoram
Lemon slices
1 Melt butter and add remaining ingredients except lemon.
2 Cut rockfish into serving sized pieces. Place rockfish on broiler pan; baste generously with butter mixture. Arrange lemon slices on fish.
3 Broil 4 to 5 inches from heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily whent ested with a fork. Baste once with butter mixture during broiling. Makes 4 or 5 servings.
Fennel Rockfish with Citrus Caper Sauce
Quantities are for small share size.  Recipe from Marisa Johnston, this week’s featured local chef.  This recipe is demonstrated on video here.

2 fillets rockfish
1 teaspoon fennel
1 tablespoon Dijon mustard
1/2 cup white wine
2 tablespoons butter
1 orange peeled and cut
¼ cup chopped green olives
2 teaspoon capers, drained
1 teaspoon olive oil
1 Rub fennel, salt, and pepper into rockfish fillets.  Sear fillets in a hot pan for 2 minutes per side.
2 Mix together ingredients for salsa in a bowl.
3 When fish is done, remove from the pan and pour wine into the pan. Reduce wine to ¼ cup and whisk in butter and mustard. Pour sauce over fillets, place salsa on top, and season to taste with salt and pepper.


Moroccan Pesto Rockfish With Clam and Chorizo Sauce
This recipe is by Tamara Murphy of Seattle’s Brasa Restaurant, via John Shields and shared on  Ms. Murphy says that to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Serves 4.

1/3 cup fresh parsley (chopped)
1/3 cup chopped cilantro
garlic cloves
1 tablespoon cumin seed (toasted, note)

2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
24 ounces rockfish fillets
green onion (slivered for garnish)

12-20 small clams (3-5 per person)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon shallot (minced)

1/2 cup tomato (chopped)
1 pound chorizo sausage (casing removed, crumbled or other flavorful)
1/2 cup white wine
lemon juice (strained)
1 For the pesto:
Mortar and Pestle Method:
Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Slather mixture on the fish and refrigerate for up to 2 hours.

Food Processor Method:
Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Slather on the fish and refrigerate for up to 2 hours.
2 For the Sauce:
In a large pot or saute pan, heat olive oil. Add shallots and garlic and cook on low heat for 1 minute. Add sausage and cook through. Add tomatoes, clams, and wine. Cook until clams open. (Discard any that don’t open.) Season to taste with salt, pepper and lemon juice.
3 For the fish:
Heat a scant 1/4 inch of good olive oil in a large saute pan. Remove the rockfish fillets from the refrigerator and saute approximately 4-5 minutes per side, depending on the thickness of the fillet (Fish should be cooked through until opaque and flaky for best flavor).

To serve, place the cooked fillets on a platter, and place the clams around them. Spoon the sauce over the fish and garnish with green onion slivers.
Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes.



Ginger-Garlic Glazed Rockfish with Sauteed Long Beans
Quantities are for small share size.

Fish & Marinade
1 lb rockfish
4 small cloves garlic, minced
2 tablespoons fresh ginger, minced
1/3 cup Asian sweetened dark vinegar or balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
Long Green Beans
1 lb long green beans, rinsed and chopped into smaller pieces
2 tablespoons sesame oil
2 tablespoons chopped fresh garlic
2 tablespoons chopped fresh ginger
Salt and pepper
Dash cinnamon
Crushed red pepper to taste
1/4 cup Asian sweetened vinegar or balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 Mix marinade ingredients together.  Let fish marinate for 1 hour, no more than 4 hours.  Remove from marinade, broil fish for 4 minutes or until almost cooked through.
2 For beans, heat skillet or wok over high heat with sesame oil.  Saute ginger and garlic until softened and fragrant, not browned. Add beans, then a splash of water. Saute until slightly softened (to your liking). Salt and pepper to taste.
3 For glaze, rapidly boil ingredients until reduced and slightly thickened.  To serve, place beans on plate, top with fish, drizzle sauce over fish and top with sesame seeds if desired.  Eat immediately.

Sablefish (“black cod”) Recipes

Hong Kong Marinated Sablefish
This recipe appeared in the May 2004 issue of Coastal Living magazine.  Serves 4.  We don’t have a photo, so if you make it please send us a photo!
4 (5-6 ounce) thick-cut sablefish fillets
2 bunches green onions, divided
1/2 cup soy sauce
6 tablespoons sugar
1/4 cup rice wine (sake) or white wine
1 tablespoon grated orange rind 
1 Chop 1 bunch green onions, and combine with next 4 ingredients in a shallow dish.  Add the fish, and marinate 3 hours in the refrigerator, turning occasionally.
2 Trim remaining bunch of green onions, and place in a baking dish.  Discard marinade; wipe fillets, and place atop green onions in dish.
3 Bake at 400 for 10 to 15 minutes or until the fish starts to flake.  Serve and enjoy!
Mustard-Glazed Sablefish with Fingerling Potatoes and Chive Puree
This recipe appeared in Food and Wine Magazine.  Serves 4.
1 cup snipped chives
1 cup baby spinach
1/2 cup extra-virgin olive oil
Kosher salt
1 pound fingerling potatoes
1/4 cup coarsely chopped pitted green or brown olives
3/4 cup pure olive oil
4 6-ounce sablefish fillets
3 tablespoons Dijon mustard
Freshly ground pepper
1 Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins. Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel-lined plate to cool. Reserve the oil for another use.
3 Place the sablefish on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around, and serve.
Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
This recipe is from Chef Emeril Lagasse  Serves 4.  The photo is from LCMB member Kym M!
1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon minced shallots
1 tablespoon minced garlic
1/2 cup dry white wine
1 3/4 cups heavy cream
1/3 cup whole basil leaves
Salt and freshly ground black pepper
4 (6-ounce) skinless sablefish fillets
1 1/2 cups peeled, seeded, and diced tomatoes
1/4 cup chiffonade basil, plus extra for garnish
1 Preheat oven to 350 degrees.  In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves.
2 Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan. Pour the basil sauce over the fish and sprinkle with diced tomatoes. Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.
3 Remove the fillets from the sauce to a plate, and cover to keep warm. Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan. Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened. Adjust the seasonings with salt and freshly ground black pepper. Add 1/4 cup of chiffonade basil and remove the sauce from the heat.  Place the fillets on individual plates and top immediately with the basil sauce and tomatoes. Garnish with fresh chiffonade of basil if desired.
Asian Salad with Panko Flake Sablefish
This recipe is demonstrated on video by Kelly and Ashley of Mint Cafe in Scotts Valley.  Watch the video demonstration by clicking here!
For the dressing, mix together the following:
3/4 cup canola oil or vegetable oil
1/2 cup rice vinegar
Juice of 1 lime
Juice of 1/2 orange
1 tablespoon honey
2 teaspoons minced ginger
1/2 cup soy sauce
Sea saltto tasteFor everything else:
1.5 lbs sablefish
Vegetable oil
2 egg roll wrappers
2.5 cups all purpose flour
2.5 cups wasabi paste (2 tablespoons of wasabi per 1 cup mayo)
2.5 cups panko bread crumbs, seasoned with garlic, salt, pepper
Mixed greens / “spring mix”
1/2 green onion, sliced
1/2 red onion sliced
1 large cucumber, sliced
1 sliced avocado
4 sliced radishes
1/2 cup shelled edamame
1 papaya, sliced
Mint (for garnish)
1 Lightly fry egg roll wrappers to make crispy. Cut sablefish fillets into smaller cutlets.  Coat one side of each cutlet with flour. Second, coat with wasabi paste. Finish off with a bread crumb layer.
2 In a pan with half an inch of oil (or the same oil that was used for crisping the egg roll wrappers), fry the coated side of the cutlet over medium-high heat for 20-30 seconds. Then fry other side for 20 seconds.  Thicker pieces of fish will not slightly (but not much) more time.
3 Assembly:  Lay egg wrapper flat.  In order, place mixed greens, onions, cucumber, avocado, radishes, edamame, and papaya onto egg wrapper. Then place cutlets on top of tostada. Drizzle with dressing. Garnish with mint.  Voila!
“Rescuing Sablefish with Sake-Miso Marinade” AKA “I Used to Dislike Sablefish”
This recipe was provided by long-time members Jean and David Laws. The story goes: ”The property of a food item known as mouth feel that for sable fish is described as “silky” by some is interpreted as “slimy” by others. I happen to be in the latter group and cannot abide this taste-sensation. Having cooked sable fish six ways to Sunday, I gave up hope there would be any way to make this critter palatable. If you are of the same persuasion, I think you will find the following a very acceptable remedy.” 
4 skinless sablefish fillets
3 T Mirin or sweet white wine
3 T. Japanese sake
3 T. sugar
1/2 cup white miso paste
1 dried hot chili
Salt (optional)
Vegetable oil
1 Mix the mirin, sugar, sake and the hot chili and bring it to a simmer in a pot and let this cook gently for 10 minutes. Remove the chili.
Add the miso and stir well to combine. Turn off the heat and let cool to room temperature.
Coat the fish with the marinade and set, covered, in the fridge for up to 2 days. Note: At a minimum the fish needs six hours to marinate.
2 When you are ready to cook, liberally oil an oven/broiler proof pan. Best is a cast iron skillet. Preheat the oven with the skillet to 400° F. Using your fingers or the back of a table knife, just slide off the excess marinade. Don’t rinse the fish! Sprinkle the fillets with salt (optional).
3 Place fillets skin side down in the hot pan and bake for 10 to 15 minutes, or until you see the muscle segments start to separate—don’t undercook. To complete the process, turn on the broiler and keep watch while the fish turns golden and caramelizes, being careful it does not burn. Best eaten hot, but leftovers not bad.
Sablefish with Lime and Coconut
This recipe was in Bon Appétit in May 2006.  We don’t have a photo, so if you make this please send us a photo!  Quantities should be just right for small share size.
1 1/4-pound skinless sablefish fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leeks (white and pale green parts only; about 1 large)
2 cloves garlic, minced
1/2 cup canned unsweetened coconut milk
1 heaping teaspoon grated lime peel
1/3 cup chopped fresh cilantro
1 Preheat oven to 350°F Sprinkle fish with salt and pepper; place in 11x7x2″ glass baking dish. Drizzle with 1 1/2 teaspoons lime juice.
2 Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juic; boil until thick, about 4 minutes. Stir in lime peel.
3 Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center. Transfer to platter. Whisk juices in baking dish. Spoon around fish, top with cilantro.
Sauteed Sablefish with Ginger-Soy Glaze
Quantities are for small share size. Yum!
4 (5-6 oz) sablefish (black cod) fillets
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
Sea salt and freshly ground black pepper
2 tablespoons canola oil
2 green onions, thinly sliced (both white and green parts)
1 Combine honey, soy sauce, rice vinegar, lemon juice, sesame oil, ginger, and garlic in an 11 x 7-inch baking dish.  Add fish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
2 Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side down. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
3 While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onion.
Sablefish with Lemon Miso Honey Sauce
Sauce quantities are for 1 large fillet.
This recipe is demonstrated on video here.
1 large black cod steak or fillet
2 tablespoons white miso (available from most natural foods stores)
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons butter
salt and pepper
1 Sprinkle a little salt and pepper on one side of the fillet and place it seasoned side down on a very hot skillet coated in olive oil. Cook for 3-4 minutes on each side or until fillet is firm and opaque throughout.
2 While the fillet is cooking, in a medium pot at medium heat add the miso, honey, lemon juice and butter. Whisk ingredients together.
3 Remove fillet from the skillet, place on dish and generously spoon sauce over the fillet.  Consider serving over sauteed shiitake mushrooms, spinach, or quinoa.  Enjoy!
Baked or Grilled Sablefish Teriyaki
Quantities are for 2 black cod steaks or fillets.
black cod steaks or fillets
2 teaspoons melted butter
1/2 cup teriyaki marinade
2+ cloves minced garlic
black pepper
1 Mix together the melted butter, marinade, garlic, and a few dashes of pepper.  Pour the mixture over black cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
2 Bake at 350 in a casserole or baking dish in the marinade for about 20-30 minutes or until fish flakes easily. OR Grill on a stovetop grill pan or BBQ grill, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade.
3 Serve with rice, with the juices (if you baked) poured on top.


Sablefish with Balsamic Orange Ginger Glaze
This recipe is from the Helen Rennie collection on  Serves 4 to 6.  Helen notes that flipping the fish is not required. Cooking it only on one side allows for the glaze to really caramelize on top.

4 sablefish fillets (~6 ounces each)
2 tablespoons honey
1 teaspoon balsamic vinegar
2 teaspoons soy sauce
1 tablespoon orange juice
1 tablespoon orange zest
1 inch of ginger, peeled and minced
2 teaspoons oil
salt and pepper
1 Preheat the broiler and wrap a broiler pan with foil.  Season sablefish generously with salt and pepper on all sides.
2 Combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil. Mix well and coat sablefish with this mixture. Sablefish should be only lightly coated, as too much of the glaze can burn under the broiler.
3 Broil sablefish 4 inches from the flame, just until browned, 3 to 5 minutes. Pour the rest of the glaze on top of the fish and finish in a 425-degree oven until done. The total cooking time (broiling plus baking) should be about 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part, and look inside. Sablefish is done when a trace of translucency remains in the center.

Sablefish with Ouzo Sauce
This recipe is from’s Hank Shaw.  Hank writes: Sablefish is so rich that it does best with dry cooking. We bake it here. Sable’s texture also requires a sharp foil, and I find that a bright ouzo-fennel-lemon sauce marries with sablefish well.

1 pound sablefish fillets, skinned and with the pin bones removed
Salt and black pepper
Fronds from a fennel bulb

2 tablespoons olive oil
1 cored and chopped fennel bulb

1 finely chopped shallot
1 tablespoon flour
1/4 cup ouzo or other anise-flavored liqueur

1/4 cup fish stock (chicken stock will do)
Juice of 1/2 lemon
1 Preheat oven to 400 degrees.  Make a foil packet for the sablefish large enough to make sure they are not overlapping. Rub the fish lightly with olive oil and season it with salt and pepper.Curl the fennel fronds into the foil packet like a nest and place the sablefish on top. Close up the packet and bake for up to 30 minutes; check after 20 minutes, and at this point leave the packet a little open to let out steam.
2 Make the sauce. Heat a saucepan over high heat for 2 minutes. Turn the heat down to medium-high and add the oil. Let the oil get hot for a minute or two then add the fennel and shallot. Saute vigorously, stirring often.  When the fennel and shallots begin to color, add the flour and stir well. Cook this for a minute or so — do not let the flour burn.
3 Add the stock, then the ouzo and let this boil down over high heat until it is reduced by half. Remove from the heat and process in a food processor until it is pureed. If it seems too thick, add a bit more stock. OPTIONAL: For a more refined sauce, push this through a tamis or other fine-mesh strainer.Return sauce to the heat and warm through. Do not let it boil. Right before service, add the lemon juice and stir to combine. Serve at once by pouring over the fish fillets.  Garnish with fennel fronds and freshly ground black pepper.

Pan-roasted Sablefish with Mushrooms and Sour Cream
This recipe is from the September 2009 issue of Sunset magazine.  Serves 4.
1/2 pound shiitake mushrooms, stemmed and cut into 1/2-inch thick slices
1 1/2 teaspoons chopped fresh thyme leaves
About 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided

1/2 cup dry white wine
1 1/2 tablespoons finely chopped garlic
4 skinned sablefish fillets, each about 1 in. thick (about 1 lb. total), rinsed and patted dry

3 tablespoons sour cream
1 Preheat oven to 375°. In a large, ovenproof (not nonstick) frying pan over medium-high heat, sauté mushrooms, thyme, 1/2 tsp. salt, and the pepper in 2 1/2 tbsp. oil until mushrooms are crisp and brown, 8 to 10 minutes. Add wine and garlic and cook 1 minute more. Transfer to a bowl.
2 Wipe out pan; pour in 1 1/2 tbsp. oil. Salt fish lightly on skinned side and set it, skinned side down, in pan. Cook 5 minutes on stove, then bake until fish is almost opaque, 3 to 6 minutes.
3 Transfer fillets to plates. Pour out liquid from pan, scrape pan clean, and set over medium-low heat. Reheat mushrooms, pour off any excess liquid, and stir in sour cream. Spoon mushrooms over fish.

Sablefish Chowder
 Member Rebecca Hiatt discovered this great sablefish chowder recipe and sent it in to us, looks delicious!

LCMB Sablefish
4 strips of bacon
1 small yellow onion
1 leek
3 T flour
3 c. broth
2 c. cream
4 red potatoes, diced
2-3 ears of sweet corn
1 lemon, juiced
1 Roast the fish at 400f until just cooked (time will depend on the size of the fish).Flake sablefish from bones after roasting.
2 Dice 4 pieces of bacon, one small yellow onion, and slice the light colored parts of a leek.Fry them together in a large pot (big enough so you can put the broth in it in Step 2!).When the bacon is crisp and the onion translucent add 3T flour and cook (stirring) for 2 minutes.Add 3 cups broth, 2 cups cream, 4 diced red potatoes and the kernels from the ears of sweet corn.
3 Cook until potatoes are tender.Add fish and the juice of a lemon. season to taste.

Miso-Crusted Sablefish with Lemon-Parsely Sauce and Sweet Soy Drizzle

LCMB member Laurie E. sent us this recipe that she adapted from a recipe by Roy Yamaguchi found in the recipe book ‘Roy’s Fish and Seafood.’  Laurie increased the marinade time to 48 hours and pan fried, with excellent results (although the process was a bit involved). She highly recommends not using your best pan, or at the very least, not following the instructions to use a dry pan; alternatively, bake it.  ”All of the sugar in the marinade burns onto the pan bottom, and after soaking overnight, reheating and scraping with hot water, I’m still working at getting our pan clean! We served ours with some almond rice pilaf and a sesame oil stir fry of snow peas, julienned red bell peppers, yellow onion, water chestnuts, and a sprinkling of sesame seeds. Delish!”  Serves 4.

Miso Marinade and Sablefish:
1 cup sugar

1¼ cups white miso
½ cup sake
½ cup mirin
4 (6-ounce) sablefish fillets

Lemon-Parsley Sauce:
Juice of one lemon

3 cups dry white wine
2 teaspoon white vinegar
1 teaspoon lemon juice, squeezed
1 tablespoon shallots, minced
2 tablespoons heavy cream
1/2 cup unsalted butter, chopped
1/4 teaspoon kosher salt
Cracked pepper
Parsley, finally chopped

Sweet soy drizzle:
1 cup soy sauce

1 cup sugar

Steamed rice for serving

1 Prepare marinade by combining sugar, miso, sake and mirin in a saucepan. Whisk to blend. Bring to a boil over high heat, then decrease the heat and low and simmer for 45 minutes, stirring occasionally. Remove from heat, transfer to a shallow dish and let cool completely. Add the sablefish and refrigerate overnight.
2 Prepare buerre blanc sauce by combinin the wine, vinegar, lemon juice, and shallot in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a doubler. Keep warm over barely simmering water. Toss in parsley to taste. Set aside and keep warm.
3 To prepare soy drizzle, combine soy sauce and sugar in a small saucepan. Stir over low heat until sugar dissolves. Continue to cook for about 15 minutes or until reduced to 1 cup.

Heat a dry, heavy steel saute pan or skillet over medium heat for 2 to 3 minutes. Remove the fish from the marinade and sear for 3 to 4 minutes on each side, until opaque throughout. Transfer to warmed plates and pour the sauce around the fish. Spoon the soy drizzle over the sauce and serve with rice.

Green Tea Sablefish Soup
This recipe is from the February 2008 issue of Sunset magazine. From the magazine: “A simple broth of green tea poured over brown rice and fish makes an easy and healthful weeknight meal. We’re partial to the extra-chewy texture of short-grain rice for this soup, but it’s also a great way to use leftover rice of any sort. Garnishes and flavorings are flexible—cilantro, hot sauce, or nut oils would be fun to experiment with. Notes: Nori (dried sheets of seaweed) is available at Asian markets and some supermarkets; genmaicha (green tea with roasted brown rice) is also available at Asian markets and specialty-food stores.” Serves 4. 


2 cups short-grain brown rice
1 teaspoon salt, divided

1 package (about 0.8 oz.) toasted, seasoned nori (optional)
green onions
2 teaspoons vegetable or canola oil
1 pound sablefish (about 2 fillets)

8 tea bags of genmaicha
1 teaspoon black sesame seeds
Tamari (rich, thick Japanese soy sauce) or soy sauce (optional)

Toasted sesame oil (optional)
1 In a medium saucepan, bring rice, 1/2 tsp. salt, and 4 cups water to a boil. Cover, reduce heat to a simmer, and cook until rice is tender to the bite, about 50 minutes. Remove rice from heat, uncover, and fluff with a fork. Meanwhile, cut nori into 1/4-in. strips and set aside. Slice green onions crosswise (including green parts) and set aside.
2 Preheat broiler. Rub a baking sheet with oil. Put fish on sheet and turn over to oil both sides. Sprinkle with remaining 1/2 tsp. salt. Broil 3 to 4 in. away from broiler until cooked through (flesh flakes easily and is opaque in the center), about 5 minutes. Transfer fish to a plate and set aside.
3 When rice is cooked, bring 8 cups water to a boil. In a large teapot, measuring cup, or pitcher, pour water over tea bags. Let steep 5 minutes. Meanwhile, put 1 cup rice in each of 4 large soup bowls. Place 1/2 fish fillet on each bed of rice. Pour 2 cups hot tea over each. Sprinkle with green onion and black sesame seeds. Serve immediately, with bowls of nori, tamari, and sesame oil on the side if you like.

Oyster Recipes

Hog Island BBQ Oysters
This is a classic Tomales Bay oyster recipe.  Quantities are for 6 fresh oysters.

6 shucked oysters, shells reserved
1/2 cup extra-virgin olive oil
1/4 pound unsalted butter
1 tablespoon chopped garlic
1/4 tablespoon red chili flakes
1/4 cup chopped shallots
1/4 cup chopped red bell pepper
1/2 cup chopped Italian parsley
1 Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
2 Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes.
3 Serve immediately.

Steamed Oysters with Chile, Ginger, and Coriander
Quantities are for 12 fresh oysters.

12 shucked oysters on the half shell, drained
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
12 small cilantro sprigs
2 tablespoons thinly sliced peeled fresh ginger
1 small fresh red chile, halved lengthwise, seeded, and cut into 12 thin strips
1/4 teaspoon Szechwan peppercorns, crushed
1 Arrange 6 oysters on the half shell in a vegetable steamer.
2 Combine vinegar and mirin in a small bowl, and stir well. Drizzle 1 teaspoon vinegar mixture over each oyster; top each with 1 cilantro sprig, 1 slice of ginger, and 1 strip of chile. Sprinkle half of crushed peppercorns over oysters.
3 Steam, covered, 2 minutes or until edges of oysters curl. Repeat procedure with remaining oysters, vinegar mixture, cilantro, ginger, chile, and peppercorns. Serve warm.

Oysters with Chorizo Sauce
This recipe is from the Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay.  Quantities are for 24 fresh oysters.

1/4 lb fresh Mexican-style chorizo sausage, removed from casing
1 cup (8 oz) unsalted butter, softened
2 tablespoons finely chopped parsley
24 oysters
1 Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool.
2 Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm.
3 Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble.

Note: If you don’t have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble.

Broiled Oysters with Garlic Breadcrumbs
Quantities are for 12 fresh oysters.

1/2 cup fresh breadcrumbs made from crustless white bread
2 1/2 tablespoons unsalted butter
1-2 cloves garlic, pressed
1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
12 oysters, freshly shucked and reserved on half shell with juice
Lemon wedges
1 Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.
2 Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes.
3 Transfer oysters in shells to plates. Serve with lemon wedges.
Oysters Rockefeller
Quantities are for 6 fresh oysters.
1 beer
2 cloves garlic
1 tablespoon butter
1/8 onion, chopped
10 ounces fresh spinach
3 ounces of cheese (mozzarella, monterey jack, fontina)
1 tablespoon milk
3/4 teaspoon fine bread crumbs
Salt and pepper to taste
1 Scrub and clean oysters, and place in a large pot. Pour enough beer and water to cover oysters; add 1 clove garlic, salt and pepper. Bring to a boil and remove from heat, drain, and let cool.
2 Break off the top shell and place oysters on a baking sheet. Preheat oven to 425 degrees F. Melt butter in a saucepan over medium heat. Cook onion and remaining clove of garlic chopped, in butter. Simmer sauce and stir in spinach and cheese. Cook until cheese melts and stir in the milk, and season with salt and pepper.
3 Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs and bake until golden and bubbly, approximately 8 to 10 minutes.
Grilled Oysters
Quantities are for 16 fresh oysters.
 16 whole live oysters
2 cloves garlic, finely minced
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 teaspoon lemon juice
1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)
1/4 teaspoon salt
Cracked black pepper to taste
1 tablespoon finely minced parsley
1 Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.
2 If you are a shuckmeister Shuck the oysters, spoon a little sauce in each oyster. Place the oysters on a bed of rock salt or rice in a small pan — and then place the entire pan inside a very hot, preheated grill or under a broiler. This steadies the oysters and prevents them from wobbling.  It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. Cover and cook for 5-6 minutes or until the edges of oysters curl slightly. OR If you can’t shuck Place the oysters on a bed of rock salt or rice in a small pan — and then place the entire pan inside a very hot, preheated grill or under a broiler for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don’t have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.
3 Serve and Enjoy!

Petrale Sole Recipes

Sautéed Petrale Sole in Herb Butter Sauce
Here’s a recipe for petrale sole that is served with a quick sauce made with shallots, white wine, and butter.  Recipe originally from  Serves 4.

1 1/2 pounds fresh petrale sole fillets
Salt, to taste
2 tablespoons olive oil
3 tablespoons minced shallots
1/4 cup dry white wine
2 tablespoons, cut into 4 pieces, cold, unsalted butter
Fresh thyme leaves (or any fresh herb for flavor)
Minced fresh chives
Lemon wedges (use Meyer lemons if available)

1 Pat the sole fillets dry with paper towels. There is a lot of moisture in petrale sole, so you might have to pat them dry twice. Lightly salt the fillets on both sides.
2 Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don’t walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.
3 Add shallots to the pan and sauté until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.  Serve immediately.

Petrale Sole with Miso Butter and Braised Bok Choy
This one sounds delicious!

Fresh wild petrale sole fillets
Baby boy choy
(steamed white rice)
Braising liquid:
1 cup inexpensive but tasty white wine, like a Pinot Grigio
1 cup fish stock or bottled clam juice
6 tablespoons butter
Soy sauce
Toasted sesame oil
Miso butter:
1 stick butter (softened)
2-3 tablespoons white miso
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons fresh ginger, minced

1 Braising liquid: Heat the wine, stock and butter on high to cook off the alcohol, turn down to simmer and add halved baby bok choy. Cover. Cook about 5 minutes until the bok choy is tender. Remove boy choy to a platter. Turn up the heat and further reduce the sauce. Finish with a splash of soy sauce and a splash of toasted sesame oil.

Miso butter: Mix all ingredients in the small bowl of a food processor.  
2 Season the fish with salt and pepper, dust with flour and dip in egg. While the braising liquid is reducing, sauté the fish fillets in miso butter.
3 Alternate the bok choy up and down on a platter. Ladle hot braising liquid on top. Then place the fish on top of the bok choy and serve with steamed white rice on the side.

Peppered Petrale Sole With Mushrooms and Lavender
This recipe is from  Serves 4.

2 cups sliced fresh mushrooms (used crimini and oyster mushrooms)
2 tablespoons butter
2 garlic cloves, peeled and minced
4 petrale sole fillets
1 -2 teaspoon dried lavender, crushed to release flavor
Cracked black pepper, to taste
1/4 teaspoon smoked paprika

Lemon slice
1 medium tomato, chopped
2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
4 sprigs of fresh lavender
Salt, to taste

1 In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.  Place fillets over mushrooms and sprinkle with the dried lavender, cracked black pepper, and smoked paprika.
2 Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking.
3 Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.


Steamed Whole Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
This recipe uses a whole sole, rather than fillets.  This recipe appeared in the Febrary 2002 issue of Sunset magazine and is shared via  Serves 3-4 as part of a multi-course meal.

2 teaspoons salted fermented black beans or regular soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 teaspoon Asian (toasted) sesame oil
3/4 teaspoon Shao Xing rice wine or dry sherry (optional)
1/4 teaspoon white pepper
1/2 teaspoon plus 1/8 teaspoon salt
whole petrale sole (1 1/4 lb.), cleaned, head and tail intact
4 thin slices fresh ginger
green onion (10 in.), rinsed
1 tablespoon regular soy sauce
1 tablespoon salad oil

1 Set a rack (cake rack, removable rim of a cake pan, or empty 2-in. tall cans with both ends cut out) in a 12-inch steamer, 14-inch wok, 12- by 17-inch roasting pan, or 12-inch frying pan (with sides at least 2 in. tall). Pour water into steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a boil over high heat.  Meanwhile, rinse and drain black beans. In a small bowl, with a wooden spoon, mash beans, garlic, and sugar together. Stir in sesame oil, wine, pepper, and 1/8 teaspoon salt.
2 Rinse fish and pat dry. Place in a shallow bowl or on a rimmed plate that will fit inside steamer without touching sides. Sprinkle 1/2 teaspoon salt inside cavity and over outside of fish. Spread black bean mixture inside and all over outside of fish.  Set bowl with fish on rack in steamer and cover. (If cover doesn’t fit over fish, tent steamer with a large piece of foil, sealing it around pan edges so steam can’t escape.) Steam fish for 5 minutes, then remove from heat and let stand until barely opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes longer. If fish isn’t done, return to heat and steam 1 to 2 minutes longer. Remove bowl with fish from steamer; if desired, carefully pour off any liquid in bowl.
3 Meanwhile, stack ginger slices and cut into fine slivers. Trim and discard ends from green onion; cut onion, including green tops, into 2-inch lengths, then cut pieces lengthwise into fine shreds.  Sprinkle ginger and green onion over fish. Drizzle soy sauce evenly over all. Pour salad oil into a 6- to 8-inch frying pan over high heat; when hot, in about 30 seconds, drizzle evenly over fish. Serve immediately.


Mushroom Baked Petrale Sole
This recipe (originally shared on and photo were send to us by LCMB member Riley H., who writes: “We tried a new recipe for the petrale! It turned out great! Especially with a little jasmine rice and a salad on the side.”





1 medium onion, chopped
1/4 cup fresh parsley, chopped
1 cup mushrooms, sliced
1/4 cup margarine
1 1/2 pounds petrale sole fillets
Fresh ground black pepper
1/2 cup dry white wine
1/2 cup skim milk
1 tablespoon flour

1 Sauté onion, parsley, and mushrooms in 3 tablespoons of the margarine, stirring constantly until onions are soft.
2 Place half the fillets in a greased baking dish. Sprinkle lightly with pepper, and spread sautéed mixture evenly over fish. Top with remaining fillets, season with pepper, pour wine over all and dot with remaining margarine.
3 Bake at 350 degrees F., uncovered, for 15 minutes. Remove from oven and drain, reserving the pan liquid. In a small saucepan, combine flour and milk. Add the reserved pan liquid and cook, stirring constantly, until thickened.  Pour over the fish and bake 5 minutes longer. Sprinkle with paprika and parsley.


Parmesan Encrusted Fillet of Petrale Sole

4  6-ounce fillets petrale sole
1 cup whole wheat flour
2 large eggs
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoon fresh thyme leaves, finely chopped
2 lemons
Extra virgin olive oil

1 Set up three dishes for breading the fillets. In the first combine the flour with a little salt and pepper. In the second, beat the eggs with a splash of water. In the third, combine the bread crumbs, 1/2 cup parmesan cheese, thyme, and the grated zest of one lemon.
2 Dip the fillets in the flour, then in the egg, and finally in the bread crumb mixture. Heat a large skillet over medium to medium high heat with 2 tablespoons olive oil. Saute fillets for 3 minutes on each side, turning only once.
3 When fish is cooked squeeze lemon over each fillet and serve. Enjoy!

Sole Braised with Leaks and Tomatos 
This recipe was passed on to us by member John Oh, and serves four people.
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon fennel seeds 
¼ teaspoon dried thyme, crushed
4 sole fillets (about 4 to 6 ounces each)
2 medium leeks, white part only, cleaned and chopped
2 medium cloves garlic, minced
1 tablespoon extra virgin olive oil 
1½ teaspoons flour
¼ cup dry white wine
½ cup reduced sodium and fat chicken broth
3 tomatoes, chopped
1 In a small bowl, combine salt, pepper, fennel seeds and thyme. Fold sole fillets in half lengthwise so they’re about ½-inch thick. Set aside.
2 Heat olive oil in a 12-inch nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Then add garlic and half of spice mixture; sauté 3 minutes. Sprinkle leeks with flour and stir 30 seconds. Add wine and bring to a simmer. Then add broth and tomatoes. Simmer until liquid reduces to half, stirring occasionally.
3 Set fish on top of onions and sprinkle with remaining spices. Cover and simmer gently about 6 minutes, or until cooked through.

Dover Sole Recipes

Keeping it Simple: Broiled Dover Sole
This super basic recipe involves minimal handling of the delicate Dover sole fillets, and will not mask the taste of the fish.

Dover sole fillets
Lemon juice
1 Brush both sides with melted butter and lemon juice (use recipe for garlic lemon butter in the Sanddab Recipes section of this page if you’d like).  Top dover sole fillets with capers as well if you’d like.
2 Broil in a lightly oiled pan for just a minute or two (remember it will keep cooking a bit after you remove it from the oven). Do not flip.  These fillets are delicate, and the less handling the better.
3 Serve and enjoy!

Pacific Dover Sole with Lemon Caper Butter
Quantities are for 4 fillets totaling 1.5 lbs.  Adjust accordingly. 

4 Dover sole fillets (about 1 1/2 pounds total)
1/4 cup all-purpose flour
2 eggs
1 tablespoon olive oil
4 tablespoons unsalted butter (split)
Sweet paprika
3 tablespoons capers, drained, rinsed and coarsely chopped
2 tablespoons chopped fresh Italian parsley 
2 tablespoons fresh lemon juice
4 lemon wedges for garnish
1 Preheat the oven to 200F and place a platter or plate in the oven to warm. Season the fillets on both sides with salt and pepper. Spread flour on a plate and crack the eggs into a large, shallow bowl and beat with a whisk or fork to break up the yolks.
2 In a medium sized non-stick skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. While the pan is heating, dredge one fillet in the flour, lightly coating both sides of the fish; shake off any excess. Dip the fillet in the beaten egg, coating thoroughly, and put directly in the hot pan. Repeat with remaining fillets. Cook until nicely brown on underside, about 3 minutes. Turn the fillets over and season the browned side with paprika. Cook until done, about 2-4 minutes more, depending on the thickness of the fillets.
3 Remove fish to the warm platter and cover loosely with foil to keep warm.  Wipe out the pan with paper towels and turn the heat to low. Add remaining 3 tablespoons butter, capers, parsley and lemon juice. Swirl until butter melts; pour sauce over fish; garnish with lemon wedges and serve.
Dover Sole Meuniére
This is a great recipe for cooking a whole dover sole!
1 whole Dover sole, skinned and trimmed
Lemon juice, as needed
Kosher salt
Pinch ground black pepper
All-purpose flour, for dredging
1 ounce clarified butter
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 ounce butter
1 Remove the skin from the Dover sole by pulling it off from the tail end. Cut off the fins, and if desired, the head. Season with lemon juice, salt, and pepper; dredge in flour.
2 Sauté the fish in a large sauté pan in the clarified butter over medium heat until lightly browned and cooked through, 4 to 5 minutes per side.  Transfer to a serving platter and season with the lemon juice and parsley.
3 Wipe out the pan and add the butter. Heat the butter until lightly browned, 2 to 3 minutes, and pour over the fish.
BBQ Dover Sole with Lime, Coconut, and Avocado Relish
This recipe could be used for whole fish or fillets – just be sure to grill with a baking tray so the fish does not fall apart.
Whole Dover sole, cleaned
1 tablespoon peanut oil
½ teaspoon crushed mixed peppercorns

For the lime, coconut and avocado relish:
50g fresh coconut, flesh coarsely grated
½ mild red chilli, deseeded and finely chopped
1 small avocado, stoned and chopped
5 cm piece fresh ginger, shredded
1 lime, skin and pith removed, flesh segmented and roughly chopped, plus Lime wedges to serve
Handful fresh coriander, chopped
1 tablespoon Thai fish sauce (nam pla)

1 Slash the fish diagonally a few times on both sides. Rub with the oil, peppercorns and some salt. Grill on medium heat for 3-4 minutes on a baking tray, turning halfway, until cooked through. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook on both sides, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the fish is placed.
2 Combine all the relish ingredients together in a bowl.
3 Serve the fish with the relish, lime wedges and steamed rice, if you like.


Salmon Recipes
Many of us are more familiar with cooking salmon than other types of fish.  You certainly can’t go wrong by rubbing your salmon with a little olive oil, salt, pepper, and lemon juice and throwing it on the grill or into the oven.  If you want to try something new, consider giving one of the following recipes a try…

Grilled Chinook Salmon with Brown Sugar glaze
This recipe comes from RIley H. “It turned out really well. (The glaze) added a sweet crispy layer to the outside of the fish, while still allowing the salmon to be a major part of the flavor.”
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed 
1 tablespoon olive oil
Cooking spray
1 Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
2 Grill the salmon, flesh side down, until charred, 4 to 5 minutes.
3 Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
Grilled Chinook Salmon with Tomato Peach Salsa
Serves 3-4.
1 cup chopped peeled peach
3/4 cup quartered cherry tomatoes
1/4 cup thinly vertically sliced red onion
3 tablespoons small fresh mint leaves
3 tablespoons small fresh basil leaves
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
jalapeño pepper, thinly sliced (optional)
1 teaspoon kosher salt, divided
4 (6-ounce) King/Chinook salmon fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
1 Preheat grill to high heat.  Combine first 8 ingredients in a bowl to make salsa; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently.
2 Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes.
3  Serve with salsa and enjoy!
Blair’s Simple Maple-Soy Salmon
LCMB member Blair C. shared this recipe with us.  She wrote: “The recipe doesn’t get any simpler; and the taste is outta the park!”
2 salmon fillets, washed and dried with a paper towel
1 bell pepper, sliced matchstick thin
1/8 cup green onion, chopped
1 tablespoon chili oil (or olive oil with a few red chili flakes)
1 tablespoon maple syrup
3 tablespoons soy sauce
Chopped parsley for garnish (optional)
1 Heat oil in skillet on medium-high heat. When hot, add salmon, skin side down. Cook about 3 minutes on each side. Transfer to a plate and keep warm.
2 Throw peppers onto skillet and cook for about 30 seconds. Transfer to plate.
3 Heat syrup and soy sauce in skillet and stir until it thickens. Drizzle over the salmon and peppers and enjoy!


Pistachio and Mint Crusted Salmon
Serves 2-4, depending on you.

1 1/2 pounds salmon fillets, cut into 6 ounce portions, skin removed
1/4 cup shelled unsalted pistachios
1/4 cup panko breadcrumbs (or regular unseasoned breadcrumbs)
1 tablespoon (packed) fresh mint leaves, rinsed and dried (about 15 mint leaves)
Extra-virgin olive oil for drizzling
1 Preheat the oven to 400° F.  Place the fish on a lightly oiled baking dish, or on a cookie sheet lined with foil.
2 Place the pistachios, breadcrumbs and mint in a food processor. Pulse just until the nuts, breadcrumbs and mint are uniformly and finely ground, taking care not to process into a paste.  Divide the pistachio and mint mixture among the salmon fillets. Pat the topping onto the fillets so that the top of each is evenly covered. Lightly drizzle the fish with extra-virgin olive oil.
3 Bake the fish in the preheated oven until the topping begins to brown and the fish is opaque in the center, about 10 to 15 minutes depending on the thickness of the fillets. Serve with lemon wedges or yogurt sauce if desired. Enjoy!
Oven-Roasted Salmon, Quinoa and Asparagus with Wasabi Oil
This recipe appeared in the New York Times on April 18, 2012.  Serves 4.
1.5 pounds wild salmon fillets
Coarse sea salt and freshly ground pepper to taste
3 cups cooked quinoa
1 pound asparagus (or any other green vegetable)
4 teaspoons wasabi oil (available at gourmet markets, more to taste)
1 Preheat oven to 300.  Cover a baking sheet with foil and lightly oil the foil.  Place the salmon on top, skin side down.  Season with coarse salt and pepper.  Fill a roasting or baking pan with boiling water and place it on the oven floor.
2 Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets.  Remove from the heat.
3 Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender.  Remove from heat.  Place a serving of quinoa on each plate, top with salmon fillets and arrange asparagus on the side.  Drizzle about a teaspoon of wasabi oil over the fish and asparagus and serve.
Salmon Baked or Grilled on a Cedar Plank
For a taste of the Pacific Northwest, trying cooking your salmon on a piece of aromatic cedar wood.  Be sure to soak the cedar in water for 2 hours first.  The smoky taste your fish should have after this is divine!  Cedar planks are available on the Local Catch Webstore.
Cedar plank
5-6 cloves garlic
Butter, cut into pieces
Salt and freshly ground black pepper, to taste
2  1/2 lb salmon fillets
Chopped dill
 lemon slices 
1 Acquire cedar plank from lumber store, Local Catch webstore, or elsewhere.  Soak in water for two hours.
2 Arrange lemon slices on plank, as shown in photo.  Place salmon fillets on top of lemon slices.  On top of salmon, place dill, salt, pepper, garlic, and generous, evenly distributed pats of butter.
3 Bake at 350 for about 30 minutes, or grill on medium/high for a slightly lesser amount of time.  Plank will not burn if properly soaked in water before, but will create aromatic smoke that will infuse fish with additional flavor.  Remove from plank and serve!
Salmon with Dill-Mustard Sauce
This recipe is from the San Francisco Chronicle on April 27, 2012.  A rich butter sauce complements the fish, but butter sauces can break if overheated. The optional cream-cornstarch slurry will stabilize the sauce and help prevent it from separating. Serve this with roasted or mashed potatoes and steamed summer squash or baby spring carrots, which are also good with dill.  Serves 4.
4 to 6 teaspoons olive oil
2 medium shallots, minced (about 5 tablespoons)
1/4 cup + 2 tablespoons dry white wine
1/4 cup + 2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
2 tablespoons heavy cream (optional)
1/2 teaspoon cornstarch (optional)
6 ounces (1 1/2 sticks) cold, unsalted butter cut into pieces
Kosher salt and freshly ground black pepper, to taste
4  5-6 ounce skinless salmon fillets, pin bones removed
3-4 teaspoons chopped dill
4 lemon wedges (optional) 
1 Heat 2-3 teaspoons olive oil in a small non-aluminum saucepan over medium-low heat. Add shallots and cook gently until translucent (a little light browning is fine), stirring occasionally. Add wine and lemon juice and increase to medium heat. Meanwhile, combine cream and cornstarch into a slurry; set aside.
2 When the pan is almost dry, add the cream slurry, if using. Remove the pan from the heat and whisk or swirl in the butter, one piece at a time – rewarm the pan just slightly if needed. Season to taste with salt and pepper. Keep saucepan warm in a bain marie or water bath. You will have close to 1 cup of sauce.
3 Meanwhile, bring fillets to close to room temperature. Season with salt and pepper. Heat remaining oil in an oven-proof nonstick skillet over medium-high heat, then add the fish. Sear until golden brown, about 1 minute per side. Reduce the heat to low or medium-low and continue cooking until the fish is done to your liking, about 7-10 minutes total time per inch of thickness, turning fillets over at least once more. If desired, you can grill, oven roast or broil the fish.  Move fish to a warm platter and tent with foil to keep warm. (You can add the butter to the sauce while the salmon is resting.)
4 To finish: If needed, thin the sauce with a little more cream to desired consistency. Stir 2-3 teaspoons of the chopped dill into the warm sauce. Plate the salmon and serve with 2-3 tablespoons of the sauce. Garnish with more chopped dill and lemon wedges, if using. Serve immediately.
Seared Salmon with Shallot and Green Onion Relish
1 pound wild salmon fillet
1 cup chopped green onions
2/3 cup diced shallots
3 tablespoons olive oil, plus more for cooking
2 tablespoons lemon juice
2 tablespoons chopped, drained capers
1 tablespoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 In a medium-sized skillet over a medium-low flame, saute the shallots and green onions until soft, about 7 minutes. Stir occasionally to prevent burning. Remove from heat.
2 In a mixing bowl, combine the olive oil, lemon juice, capers and mustard with the green onions and shallots. Add the salt and pepper and mix to combine. Set aside.
3 Meanwhile, pat salmon fillets dry with a paper towel. Lightly sprinkle each side with salt. Heat a large skillet over a high flame. When the pan is hot, coat with a thin film of oil. Place salmon, skin side down, into the hot pan, and leave undisturbed for three minutes. Flip the salmon and leave undisturbed for another three minutes, ensuring a nice crust. Remove from heat.  Top each fillet with a generous spoon of the relish. Garnish with fresh slices of green onion, if desired. Serve immediately.
Andy’s Amazing Baked Salmon
Serves 2.
2 (1/2 lb) pieces center-cut salmon fillet with skin (1 inch thick)
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped scallion
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon black pepper
1 Put oven rack in middle position and preheat to 375°F. Line a baking sheet with foil.  Whisk together soy sauce, hoisin sauce, oil, lemon juice, garlic, scallion, ginger, and pepper in a shallow bowl.
2 Add salmon, turning to coat, and marinate, covered, at cool room temperature 30 minutes.  Remove salmon from marinade, letting excess drip off, and discard marinade.
3 Bake salmon, skin side down, on baking sheet until just cooked through, about 20 minutes. Transfer to plate with a metal spatula. The skin is delicious if you like to eat it; otherwise discard.


Miso Salmon
Many of you fell in love with our recipe for miso sablefish… here’s a recipe for miso salmon that makes our mouths water.  Serves 2. 

6-8 oz. salmon fillets (1-inch thick)
1/4 cup miso paste (use red or blend or white and red)
1/4 cup rice vinegar
1/4 cup sake
2 tablespoons light brown sugar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 cup panko bread crumbs
1 Preheat oven to 400 degrees.  In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
2 Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes.
3 Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.   Serve with mashed potatoes and greens, and pair with a glass of Sauvingnon Blanc.


Grilled Salmon with Tomato, Cucumber and Caper Salsa
This recipe is for a 2.5-2.75lb side of salmon.  Adjust quantities accordingly for your share size.

1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
For the salad:
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)
Nonstick vegetable oil spray
1 Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.  Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
2 Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
3 Grill on barbecue for 5 minutes each side.  (A fish basket can help with flipping – use it if you have one).  Salmon should be just opaque in center when done.  Transfer fish to plates and serve with salsa!

Javanese Roasted Salmon and Wilted Spinach
This recipes serves 8, using 7 ounce servings of salmon.  Adjust quantities as necessary for your share size.  This recipe originally appeared in the September 2002 edition of Bon Appétit and is from the Saucebox Restaurant in Portland, Oregon. 

1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, minced
1/2 cup (packed) golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water
8 7-ounce salmon fillets
12 ounces baby spinach

1 Preheat oven to 400°F. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.
2 Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.
3 Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.
Seared Wild Salmon with Grilled Bread Salad and Parsley Anchovy Aioli
Feeling fancy and ready for a culinary adventure?  This is an amazing recipe from Nate Keller at Gastronaut in San Francisco. 

2 1/2 lb portions wild salmon, skin on
For bread salad:
1 loaf crusty sourdough bread (sliced one inch thick)
1 avocado (diced half inch)
1 red onion (julienned)
1 zucchini or other summer squash (sliced in half-inch planks)
1 handful arugula (washed)
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
For Parsley Anchovy Aioli:
2 egg yolks
1/2 bunch parsley (washed and picked)
1 clove garlic (peeled and chopped)
2 anchovy fillets
1 tbls Dijon mustard
1 cup vegetable oil (light olive oil works best)
Lemon juice
Worcestershire sauce 

1 Start the aioli first. Put egg yolks in a food processor with garlic, anchovies, Dijon mustard and parsley and puree on high until egg yolks turn from dark to very light yellow and double in volume. Slowly start to add oil, a few drops at a time to emulsify. Work quickly to avoid aioli from over heating. Continue to add oil until mixture thickens. If aioli gets too thick so oil is not incorporating, add a few drops of ice water to loosen. When all oil is incorporated, season with lemon juice, Tabasco and Worcestershire sauce. Refrigerate until ready to use. This can be done up to 24 hours before use.
2 Heat grill and season slices of sourdough and zucchini with olive oil, salt and pepper.  Grill until bread is bread is slightly toasted and zucchini is slightly browned. Take off grill and cool. When cool, dice bread into inch cubes and zucchini into half-inch cubes. Toss bread and zucchini with arugula, julienned red onion, avocado and red wine vinegar and olive oil. Season salad with salt and pepper to taste.
3 Heat sauté pan over high heat. When hot, add enough olive oil to coat the pan. Pat the salmon dry with a paper towel and season skin side with salt and pepper. When the oil is hot and slightly smoking, add salmon, skin-side first. It should sizzle and not stick to the pan. Immediately turn the heat down to medium-low and crisp the skin. When skin is crispy and salmon is half cooked, season the flesh side with salt and pepper and turn salmon over to finish cooking to medium-rare. When salmon is medium-rare, remove from pan. Place bread salad on plate, place salmon on top, and drizzle with parsley anchovy aioli. Enjoy with a nice Rosé.

Smoked Salmon Recipes
Smoked salmon offers a multitude of options beyond serving it on a bagel with cream cheese.  Below are some ideas.  Of course, if you’d rather rip open the package at your pickup site and devour it all before you even get home, we won’t hold that against you.

Smoked Salmon Pizza
This recipe is from LCMB member Barbara Cook.  If, like Barbara, you only have one small round pizza stone, you may want to divide the dough in half and make two pizzas. Add other ingredients to taste. This recipe is enough for two small (12″) thin crust pizzas, or one medium pizza.

1 pre-bagged pizza dough (Whole Foods, Trader Joe’s, etc.)
1/4-1/2 cup oatmeal
Extra virgin olive oil
4-6 ounces smoked mozzarella, coarsely grated
4-6 ounces smoked salmon, separated into pieces
5-6 thin strips roasted bell pepper, cut into smaller pieces (canned or homemade)
5-6 salt cured olives, pitted
1/4 cup grated parmesan or romano
1 cup baby arugula, fresh
Ground pepper and sea salt to taste
1 Pre-heat oven to 500F. Use pizza stone on lowest rack.Spread oatmeal on rolling surface. Roll out dough as thin as possible. (Divide dough in half for 2 smaller pizzas.) I use the oatmeal instead of flour or cornmeal to keep the dough from sticking to the board. It adds whole grain fiber and looks and tastes great!
2 Brush dough lightly with olive oil. Sprinkle mozzarella evenly over dough. Distribute salmon and roasted peppers evenly over pizza dough. Tear pieces of olives and place evenly among salmon and peppers. Add some ground pepper over all.
3 Slide pizza onto hot pizza stone. Bake 7 minutes. Check. If not done, bake 1-2 minutes longer. Crust will be thin and crispy if you use a pizza stone. Otherwise, you can use a sheet baking pan, set on the lowest rack.When cheese is bubbling and crust is ‘tanned’, remove from oven. Sprinkle some of parmesan over all. Spread arugula out on hot pizza.  It will wilt slightly, as pizza cools. You shouldn’t have to add any salt, but if you want, this would be the time to do it. Sprinkle more parmesan, if desired. Cut into 8 pieces with pizza wheel or knife.


Smoked Salmon Ravioli
This recipe is from LCMB member Barbara Cook.   She found that if you have left over ravioli filling from this recipe, it makes a fabulous spread on a cracker.

1 pound basic pasta dough(here’s help on making your own:

  • 4 ounces smoked salmon
  • 8 ounces ricotta, (“sopraffina grande”)
  • 2 cups smoked mozzarella, coarse grated, reserve 1 cup for later
  • 3 green onions (or chives,) finely chopped
  • Ground black pepper
  • 1/2 cup grated Parmesan and/or Romano
  • 2 tablespoons rosemary, finely chopped

1 egg, beaten
Sauce (Butternut squash spaghetti sauce works great!)

1 Combine all filling ingredients, mashing with fork until blended.To prepare ravioli, roll out pasta dough in small, manageable amounts. Sprinkle additional flour to keep from sticking.  Using two spoons, place small rounds of filling, evenly spaced on dough sheet.  Brush beaten egg on dough, around mounds of filling.
2 Lay top sheet of pasta over filling, pressing air out around each mound. Use fluted pasta wheel cutter, ravioli cutter, or your preferred method to cut out each ravioli.  Lay on rack to rest, until all are cut out.
3 To cook ravioli, bring a large pot of water to a rolling boil.  Drop 6 or so ravioli into boiling water, individually.  Boil 3 – 4 minutes until they float, and/or are cooked ‘al dente.’  Drain and set aside until all are finished. (Sprinkle with olive oil to prevent sticking.)Arrange ravioli on plates, spoon sauce over, sprinkle with remaining smoked mozzarella, garnish with rosemary sprigs.


Smoked Salmon Panzanella
Recipe is from  Serves 4; reduce quantities if you will use less smoked salmon.

8 Kalamata olives, pitted and chopped
3 tablespoons red wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon fresh ground pepper
3 tablespoons extra-virgin olive oil
2 thick slices day old whole grain bread, cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
2 large tomatoes, cut into 1 inch pieces
16 oz. smoked salmon, cut into 4 portions
1/2 teaspoon kosher salt
1 Whisk olives, vinegar, capers and 1/8 teaspoon pepper in large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, onion and basil.
2 Oil a grill rack. Season both sides of smoked salmon with salt and remaining pepper. Warm salmon on grill, 1 to 2 minutes per side.
3 Divides salad among 4 plates and top each with a piece of salmon.


Pasta with Smoked Salmon “Acqua al 2″
This recipe is from the Florence, Italy (and now also San Diego) restaurant Acqua al 2, shared via  Serves 4.

2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
2/3 cup dry white wine or vermouth
1 8oz package cream cheese, cubed
1 cup heavy cream
2 tablespoons tomato paste (concentrate)
1 tablespoon sugar, or more to taste
8-10 oz smoked salmon (either hot or cold smoked works fine), cut into 1/2-inch (1cm) pieces
Salt, to taste
1 pound pasta, something hearty (tagliatelle, penne, or bucatini work well)
Lemon thyme or regular thyme, for garnish (optional)
1 Put a large pot of salted water on to boil. In a large skillet, heat the oil over medium heat and sauté the onion until golden and starting to caramelize, about 10-15 minutes. Add the garlic and sauté just until it loses its raw edge, about one minute more. Pour in the wine and bring to a boil, stirring constantly. Add the cream cheese, stirring until it melts, and then the cream. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat slightly and stir in the tomato paste, sugar and smoked salmon. Cook, stirring frequently, for about 5 more minutes, until the sauce is quite thick. Taste and add salt and/or a little more sugar as needed.
2 Cook the pasta in the boiling salted water until just al dente. Drain the pasta, reserving a little of the pasta water. In a large bowl or the empty pasta pot, toss the pasta with the sauce, adding in a little of the pasta water if needed to help the sauce coat the noodles evenly.
3 Serve immediately, garnished, if you like, with few leaves of lemon thyme. Unfortunately this sauce doesn’t reheat very well, but that’s is a great excuse not to have any leftovers!
Smoked Salmon Frittata
This recipe is from Barefoot Contessa and is shared via  Yum!
1 medium onion, diced
1 tablespoon unsalted butter
12 extra large eggs
1 cup heavy cream
4 ounces goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Preheat the oven to 350 degrees F.
2 Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
3 In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
Smoked Salmon Chipotle Wraps
Recipe is from  Makes 4 servings. 
2-3 tablespoons fresh lime juice
1 tablespoon chipotle chiles in adobo sauce, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red bell pepper
1-2 tablespoons chopped red onion
1 teaspoon chopped garlic
1/4 teaspoon EACH salt and pepper
3 Tablespoons light cream cheese or light sour cream
1 teaspoon adobo sauce
4 flour tortillas (8-inch)
4 large lettuce or cabbage leaves, shredded
16 oz smoked salmon
1 In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt and pepper. Gently stir in salmon until blended.
2 In small bowl, blend cream cheese and adobo sauce. Spread 1/4 of the mixture over each tortilla to within 1 inch of the edge. Spread 2/3 cup salmon mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito style.  Repeat for remaining tortillas.
3 Cut each wrap in half and serve.
Smoked Salmon Stir-Fry with Peanut Sauce over Rice
Recipe is from  Serves 2.
Vegetable oil cooking spray
6 oz smoked salmon, sliced
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 1/2 cups of your favorite vegetables, chopped
1 1/2 tablespoon peanut butter
1 teaspoon soy sauce
1 tablespoon rice vinegar
Hot chile sauce (to taste)
1 Coat a nonstick pan with cooking spray; sauté smoked salmon over medium-high heat until cooked through. Remove from pan.
2 To same pan, add oil and sauté garlic and ginger until garlic is golden.  Add vegetables; cook until tender. Return smoked salmon to pan; stir-fry 3 minutes.
3 For the sauce, whisk 1 1/2 tablespoon hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates.  Serve each over 3/4 cup brown rice.
Asparagus and Smoked Salmon Bundles
This recipe is from Chef Giada De Laurentiis and shared via 
1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
1 Preheat the oven to 400 degrees F.
2 Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
3 Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Smoked Salmon Salad
Recipe is from Serves 4.

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 medium sized red potatoes
4 plum tomatoes
8 oz fresh green beans or snow peas
2 slices red onion
1 head leafy lettuce
1 red pepper cut in strips
1 small can sliced olives, drained
16 oz smoked salmon
1 To prepare vinaigrette, mix olive oil and vinegar, then stir in parsley and chives. Add salt and pepper to taste. 
2 Boil potatoes 15 to 20 minutes, until cooked all the way through. Let cool then cube. Toss potatoes with 2 tablespoons vinaigrette. Quarter the tomatoes and cook the green beans in boiling water for less than 5 minutes. Drain and cool beans.
3 Make a bed of lettuce at the bottom of the bowl/serving plate. Arrange potatoes, green beans, tomatoes, onion, red pepper, olives and smoked salmon over lettuce. Drizzle with vinaigrette.
Potato Cakes with Smoked Salmon
This recipe is from Chef Nigella Lawson and is shared via Recipe makes 30 small pancakes.
3 eggs
1/2 cup full fat milk
2 spring onions/scallions, finely sliced
2 tablespoons olive oil
3/4 cup smash/potato flakes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
10 ounces smoked salmon
Small bunch dill or packet
1 In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.  Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
2 Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.  Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
3 Once you have made the pancakes, and they’ve cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.  Decorate each salmon topped pancake with a tiny feather of dill.
Hot Smoked Salmon with an Amazing Chile Salsa
This recipe is adapted from a recipe by Chef Jamie Oliver and shared via  Serves 2. 
1/2 pound smoked salmon
1 to 2 fresh red chiles, deseeded and finely chopped
2 to 3 medium-sized ripe tomatoes, deseeded and diced
1/2 cucumber, peeled and finely diced
1 lime, juiced
green onions, trimmed and finely sliced
Small handful fresh cilantro, leaves picked and chopped
avocado, pitted, peeled and chopped
Extra-virgin olive oil
Few whole cilantro leaves
1 lime, halved
1 Place smoked salmon in pan to gently warm, then place smoked salmon onto individual serving plates.
2 Prepare salsa by mixing all other ingredients (except last 3) together – you can go as light or as heavy on the chiles as you like.
3 Spoon over some salsa and sprinkle with your whole cilantro leaves.  Drizzle with some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad.

Sanddab Recipes

Jimmy Stewart’s Sanddab Recipe
His distinctive personality but in sanddabs! From LCMB member Riley: “It turned out great! We both agree that it was our favorite way to prepare sand dabs so far (we have a little trouble getting past the bones). We added red chili flakes to the fish while it was cooking and it gave it a little extra kick.”

2-4 small Sanddab fillets
2 tablespoons unsalted butter
1 tablespoon olive oil
Ground pepper to taste
Hot garlic herb butter
Salt to taste
1 In a saute pan large enough to hold the fish in one flat layer, metl the butter and olive oil over moderately high heat.
2 When bubbles have subsided, add the sanddabs. Season with salt and butter
3 Cook until browned and firm to the touch, 2-3 minutes per side. Remove to a serving platter and dot with hot garlic herb butter to taste


Sauteed Sanddabs with White Wine
Quantities in this recipe are for just 2-4 sanddab fillets – increase as necessary for your share.

Before:                                                 After:
2-4 small Sanddab fillets
1/2 cup of freshly chopped parsley
Sea salt
2 tablespoons olive oil
1 cup of dry white wine
1 lemon
1 cup of unbleached, all-purpose flour
Chili powder

1 Lightly sprinkle sea salt on both sides of each piece of fish. Heat the olive oil in a 10-12″ sautee pan (preferrably non-stick) over medium high heat. Once hot, dip each fish in the flour and shake off any excess.  A bit of chili powder can be added to the flour if desired.
2 Drop the fillets into the hot pan, skin-side down. Cook for 2 minutes and carefully turn over. Cook for 1 minute and then deglaze pan with white wine. Lower the heat and simmer for another 4 minutes or until the fish is cooked completely through.
Transfer the fish to the plate and pour the broken vinaigrette (from the hot pan) over the fillets. Garnish with fresh parsley, lemon wedges and serve immediately.

Herb-Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad
This recipe is courtesy of Paul Jansen and is shared via  Serves 4-6.  We don’t have a photo – so if you try making this, please send us one and we will post it here!  The recipe calls for fillets, but you should just use your pan-dress sanddabs as is.
12 (2 ounce) sanddab fillets
1/2 cup white wine
1/2 garlic clove, minced
1 tablespoon olive oil
1/4 cup fresh-squeezed lemon juice
1/2 cup flour
1 teaspoon salt
1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black)
1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley)
1/2 cup butter
Warmed Salad:
1 cup grilled or roasted tomatoes, see recipe

1/2 cup extra virgin olive oil, plus extra for basting tomatoes
4 bunches fresh arugula, rinsed, with stems removed
1/4 cup finely diced sweet tri-colored bell peppers
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
1 lemon, thinly sliced 
1 To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
2 To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes,arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm.
3 To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm.
To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately.
Note: Sanddabs can be very fragile, especially after cooking. Be very gentle and eliminate multiple transfers from pan to plate.
Oven-Fried Sanddabs with Summer Salad
Quantities are for 8 pan-dressed sanddabs
8 pan-dressed sanddabs
1 cup breadcrumbs
Mayonaise (or make your own, see instructions below)
1 pound fresh tomatoes
2 avocados
1 ear sweet corn
1/2 Vidalia or other sweet onion, finely chopped
2 tablespoons chopped parsley
Salt and fresh ground black pepper
2 tablespoons olive oil
Juice of 1 lemon (or 2 limes)
1 Preheat your oven to 475 degrees.  Then make the salad by: a) Cutting tomatoes and avocado into large chunks, placing in bowl, and covering with the lemon juice; b) Adding the finely chopped sweet onion, parsley, and uncooked kernels cut from the sweet corn; c) Mixing everything together gently — don’t mash the avocado — and add olive oil, salt and black pepper to taste.
2 Brush mayo thickly onto the sand dabs, then, holding them by the tail, plunk one at a time into a bowl containing the breadcrumbs. Pick the fish up by the tail again and flip the other side onto the breadcrumbs. Make sure they are good and covered.
3 Gently lay the fish with the dark skin facing up on a heatproof pan, cookie sheet, or oiled foil.  Cook in the oven for 6-12 minutes — you are looking for golden brown. Do not flip.  To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up. The breading will not be crispy, but it will be savory and is intended to complement the lean and moist sand dabs.
Optional Optional homemade-mayo:

Add 1 egg yolk, 2 teaspoons lemon juice, teaspoon of water and 1/2 teaspoon of kosher salt to a bowl and mix well with a wire whisk.    
Slowly add in the 3/4 cup of olive oil while whisking furiously. You must whisk very fast and add the oil very slow: Once you have any given amount of oil incorporated, you can rest a bit, then continue adding the remainder.

Your mayo will be yellow and softer than the white store-bought version.  It will also be more perishable, so refrigerate.

Grilled Sanddabs with Braised Morels and Roasted Cipollini
This fantastic recipe is from Jordan Winery in Sonoma County.  With acidity, butter, earthiness and the grill, this dish pairs well with a chardonnay like Jordan’s.  Quantities are for 6 sanddabs – adjust as necessary.

sanddabs, cleaned and scaled (6-8 ounces each)
1 bunch fresh thyme, marjoram or oregano
Extra Virgin Olive Oil
1 Tablespoon grapeseed or canola oil
1 pound cipollini onions, unpeeled

shallot, minced
½ cup Chardonnay
2 cups unsalted butter cut in ½” cubes

1 pound fresh morels, quickly rinsed, trimmed and halved
4 tablespoons fresh lemon juice
Fleur de sel and freshly ground black pepper
1 With a paring knife, make a small 2” pocket along the spine of each sanddab. Slide fresh herbs into the pocket, then brush with extra virgin olive oil. Season and reserve. Preheat oven to 350º, and preheat grill to medium-high. Place a cast iron or heavy-bottomed sauté pan over a high flame. Add canola oil and wait for it to shimmer. Add cipollini root side down and place pan in oven. Turn onions in 3 minutes, then cook for 3 more minutes until onions are just cooked through. Remove from oven and allow to cool. Peel onions, season and reserve.
2 Sauté shallots in a sauce pan until translucent. Add Chardonnay and reduce by half. Add 1 cup water and bring to a simmer. While whisking, slowly add butter to form an emulsion. Season. Add morels, gently stirring over low heat for 8-10 minutes. Add cipollini, cover pot, remove from heat and reserve warm.
3 Lightly oil grill and grill sanddabs approximately 2 minutes per side. Spoon cipollini and morel emulsion into warm, shallow bowls. Gently place fish on top and finish with lemon juice, olive oil, fleur de sel, freshly ground pepper and herbs.

Sauteed Sanddabs With Blood Oranges, Fennel & Arugula
This great recipe is from the San Francisco Chronicle.  If you make this recipe, please send us a photo and we will post it here.  Recipe is for 6 whole sanddabs, adjust quantities as necessary.

4 to 6 blood oranges, or 4 Texas Ruby Red grapefruits
1/4 cup (or more) extra virgin olive oil
Kosher salt and freshly ground pepper to taste

6 large handfuls baby arugula, cleaned
1 bulb fennel, trimmed and thinly sliced
6 whole sanddabs
3 tablespoons butter, or more as needed

Leaves from 3 sprigs of fresh thyme
1 Using a serrated knife, remove the rind from 2 of the oranges. Remove each segment from the pith and set aside in a bowl. Juice the remaining oranges. You’ll need about 1 cup of orange juice. Make a vinaigrette by combining the orange juice with olive oil to taste. You want the dressing to be fairly tangy. Season with salt and pepper. Set aside. Combine the arugula and fennel in a mixing bowl; set aside.
2 Season the sanddabs with salt and pepper.  Place a large heavy skillet over medium heat. Add the butter and when it foams, add the sand dabs (you may need to work in batches depending on the size of the skillet). Cook gently over medium heat until the fish are just cooked through. Add the thyme, and baste the fish briefly with the butter in the pan. Using a spatula, carefully remove from the pan to paper towels. Blot off excess butter.
3 To serve, place a few orange segments on each serving plate, creating a well for the salad. Toss the greens with enough vinaigrette to coat them lightly. Season with salt and pepper. Place a handful of the dressed greens in the well. Place a sand dab atop the greens; spoon more of the vinaigrette over the fish and around the plate.

Sanddabs With Meyer Lemon & Capers
Here’s another recipe from the San Francisco Chronicle.  If you make this recipe, please send us a photo and we will post it here.  Recipe is for 4 whole sanddabs, adjust quantities as necessary.

4 sanddabs, about 4 ounces each
Salt and freshly ground pepper to taste
Approximately 1/4 cup fine cracker meal
2 teaspoons olive oil
2 tablespoons + 2 teaspoons unsalted butter
1 tablespoon chopped capers
2 teaspoons Meyer lemon juice
1 tablespoon minced Italian parsley 
1 Season the sanddabs on both sides with salt and pepper. Put the cracker meal on a plate and dip the sanddabs in the meal to coat both sides.  Put the sanddabs on a rack until you are ready to cook them.
2 Heat a large skillet over high heat. Add the oil and swirl to coat. Add the 2 teaspoons butter. When the butter melts and foams, add the fish. Lower the heat to medium and cook until the fish are well-browned on the bottom, about 4 minutes. Turn carefully with a spatula and cook on the second side until the fish are cooked throughout, 4 to 5 minutes.
3 Transfer the fish to a warm platter. Discard any fat and crumbs in the skillet (or eat it!). Return the skillet to moderate heat and add the 2 tablespoons butter, the capers, lemon juice and parsley. Swirl the skillet until the butter melts, then spoon the sauce over the fish to serve.

Simply Delightful Fried Sanddabs with (optional) Garlic Lemon Butter
Keeping it simple and delicious!  Quantities listed here are for 1lb of sanddabs.

1 lb sanddabs
1 egg, beaten
1 cup panko or 1 cup dried breadcrumbs
Salt & pepper
Butter for frying
1 Dip the sanddabs into the beaten egg; season with salt & pepper, roll in panko or breadcrumbs.
2 Heat a large skillet, add butter and fry until golden brown and crisp.
3 Serve sandabs with garlic lemon butter (recipe below), or with lemon wedges and your favorite tarter sauce, or just enjoy them as is!
Garlic Lemon Butter
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons chopped Italian parsley
5 teaspoons fresh lemon juice
Salt and pepper to taste
1 In a small skillet, sauté the minced garlic in olive oil and butter until garlic is softened and turns golden.
2 Remove from heat and stir in parsley and lemon juice.
3 Season with salt and pepper to taste.

Squid Recipes
Our local squid is a wonderful treat, and if this is your first time preparing it at home we hope you’ll try one of the following recipes and love the outcome!  Note that to prevent it from getting chewy, squid should either be cooked for a short (3 minutes or less), or long (20-40 minutes) amount of time. **If your share consists of whole squid, you will first need to have a squid cleaning adventure.  Be sure to watch our demonstration video of how to clean squid by clicking HERE.**


Grilled Calamari Olivera Salad
This recipe is from Santa Cruz personal chef and caterer Marisa Johnston (check out her website).  In this recipe, squid are marinated and then quickly grilled.  Together with grilled asparagus and onions and potatoes, this is a simple, beautiful and delicious way to prepare your squid.  Squid can be quickly sauteed as an alternative to grilling.  This recipe is demonstrated on video here.

2 pounds fresh whole Monterey Bay squid
1 dozen small red potatoes
4-5 cloves garlic
A few sprigs of fresh oregano
Juice from 2 lemons
Crushed red pepper
Salt and pepper
Fresh ground black pepper
¼ cup olive oil
1 bundle asparagus
1 onion
1 Boil potatoes until tender.  For marinade, crush garlic and place in bowl. Add oregano and lemon juice. Sprinkle in crushed red pepper, salt and pepper. Grind fresh pepper into mixture, and add olive oil. Stir with a spoon.
2 After cleaning squid, slice squid bodies down center lengthwise to open up. Use the side of a knife to remove any remaining innards. Score the squid with a knife a few times to help cook evenly.  Add squid to marinade mixture and stir. Refrigerate for 2 hours or cook immediately.
3 Sautée or grill asparagus, onion, and squid for about 2 minutes. Take squid off grill when opaque.  Chop asparagus, onion, and squid into half inch pieces. Chop potatoes into quarters. Add to bowl. Mix, add light dressing if desired, serve, and enjoy!


Stuffed Squid with Pine Nuts
This recipe is from Yotam Ottolenghi and appeared in The Guardian (UK) on May 18, 2012.  Vary this sharp, aromatic dish by adding chopped cooking chorizo to the stuffing and omitting some of the pine nuts.  Serve with a simple gem lettuce salad.  Serves 4. 

16 cleaned squid tubes and tentacles, plus 16 toothpicks
1 small onion, peeled and finely diced
1 ounce fresh breadcrumbs
1 ounce finely chopped parsley
½ teaspoon each sweet and smoky paprika
½ teaspoon ground allspice
¼ teaspoon ground cumin
3 tablespoons lemon juice
Salt and black pepper
~9 ounces toasted pine nuts, lightly crushed
~2.5 ounces clarified butter 
1 Preheat the oven to 350 F.  Clean squid and discard everything but the cleaned tentacles and main body tube (do not cut it into rings). Wash well and dry. In a large bowl, mix together the onion, breadcrumbs, parsley, half the sweet paprika, all the remaining spices, two tablespoons of lemon juice, a quarter teaspoon of salt, some black pepper and all but a tablespoon of the pine nuts. Mix with your hands until well combined. Stuff the mix into the squid tubes by gently pressing it in with your fingers – it’s a good idea to prick the base of each tube to allow air to escape. Once the squid tubes are three-quarters full, secure the open end with a toothpick. You can now chill the stuffed squid for up to a day.
2 To cook the squid, put a nonstick frying pan on medium heat and add the clarified butter. Cook the tubes in two batches for five minutes each, basting them with hot butter and turning them over once. Lift the semi-cooked squid on to an oven tray and roast for two minutes.
3 While the squid is in the oven, put the remaining pine nuts and sweet paprika into the hot butter. Add the tentacles and a quarter-teaspoon of salt and sear for a minute. Pour in the remaining lemon juice, stir gently and remove from the heat. Place the hot tubes on a plate and pour over the tentacles and sauce. Serve at once with a sprinkling of parsley, if you like.
Debbie Rappa’s Calamari Salad
This recipe for a simple and delicious Calamari salad was kindly shared by Debbie Rappa (of Rappa’s Harbor View Restaurant on Monterey’s Fisherman’s Wharf). It’s simple and delicious.  Thanks to LCMB members Grigg and Shal DeWitt for sending us this recipe. 

Cleaned squid tubes and tentacles
Olive oil
Wine vinegar
LOTS of finely chopped garlic
Pinch of oregano
2 tablespoons catsup
Chopped Italian parsley
Chopped celery
Chopped red onions
1 Mix all non-squid ingredients together in a large bowl. (The amounts and quantities of the ingredients are given in Italian: by hand signals! Trust yourself and just do it by instinct.) Pound the squid rings to tenderize.   You may find it easier to tenderize the rounds before cutting them into rings, but you could also cut the rings (with scissors or a sharp knife) and then tenderize them.
2 Cook squid in boiling salted water until just pink. If it doesn’t turn pink, pulled it out after about 3 minutes and it should be just right.  Take a bite of a ring and if not ready for your taste just put it back and let it cook a while longer – but don’t over cook it!
3 Drain and combine with the dressing. Mix everything together well, cover and place into fridge until ready to serve.


Classic Fried Calamari
You can’t go wrong with this one!  Delicious, very easy, and sure to please.  This recipe is from and serves 2 generously.

3 cups vegetable oil
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
12 squid, cleaned and sliced into rings and tentacles
1 lemon, cut into wedges, for garnish
1 Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F.
2 In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
3 Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Gary’s Monterey Marinated Squid
Gary’s 2nd generation Italian marinated squid recipe tastes fantastic.  It’s well worth the wait while the squid marinates.  The original recipe can be found here.  Enjoy!  Serves 2.

1 pound cleaned squid tentacles and tubes cut into 1/4″ rings
6 scallions, chopped
3 sprigs cilantro, chopped
3 sprigs parsley, chopped
1/2 sweet red onion, finely chopped
2 tablespoons olive oil
1 lemon fresh squeezed
1 teaspoon red wine vinegar
Pinch oregano
1/4 teaspoon fresh cracked pepper
Salt to taste
1 Place cleaned squid into boiling water and boil for 2-3 minutes. Drain and run under cold water to cool.
2 In a bowl combine all other ingredients.  Add the squid and mix thoroughly.
3 Refrigerate for four hours and enjoy!


Squid in Spicy Tomato Sauce This is one of our favorites.  While some of the other recipes on this page use the “fast cook” method of preparing squid, this recipe uses the slow cooking method.  The flavor of the delicious squid will have a chance to mix thoroughly with the sauce.    Yum!  Serves 3.

2 tablespoons olive oil
3 cloves of garlic, minced
1/2 cup chopped onion
2 teaspoons red pepper flakes
1/3 cup red wine
1 32 oz. can crushed tomatoes
1 teaspoon salt and 1/2 teaspoon black pepper
1 pound fresh squid, tentacles with tubes sliced into 1/2 inch ring
1 pound spaghetti (or other pasta, as pictured)
1/4 cup chopped parsley
1 Heat oil over medium heat in a large pot. Sauté onions until translucent. Add garlic and red pepper flakes. Cook for one minute, stirring constantly to keep the garlic from burning. Add the red wine, crushed tomatoes, salt and black pepper. Stir to combine.  Add squid to the tomato sauce. Reduce the heat to low and allow to simmer uncovered for 30-40 minutes. DO NOT BOIL. Let the squid cook slowly at a low temperature until it is tender. Add salt and pepper to taste.
2 Cook spaghetti two minutes less than the time suggested on the package.  Drain the spaghetti and add it to the tomato sauce. Stir to combine the pasta with the sauce and squid. Cook together for 2-5 minutes.
3 Dish the pasta into serving bowls, top with parsley, olive oil, and black pepper, and enjoy this amazing creation!


Squid Ceviche
Wow!  This dish is served cold and is almost like eating raw seafood. The squid is blanched to eliminate all health risks, but the cooking happens so quickly that it seems raw.  If you like ceviche, you’ll find this to be easy, light, zesty, and refreshing! 


1 pound of fresh squid tubes and tentacles
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon white vinegar
3 tablespoons chopped fresh cilantro
2 serrano chiles, seeded and minced
Pinch of sugar
1 medium red onion, minced
2 cloves of garlic, cut in half
Salt and pepper to taste
1 In a large bowl, combine all of the ingredients besides the squid. Set aside.  Prepare to blanch the squid by bringing a large pot of water to a boil. Place a colander in the sink and prepare a large ice bath.
2 Wash the squid. When the water is at a full boil, blanch the squid for no more than one minute. Drain the squid in the colander and then place immediately into the ice bath. Let it cool for 10 minutes.
3 Remove the garlic pieces from the marinade. Add the squid to the marinade and cover. Refrigerate at least two hours before serving.


Spicy Calamari with Bacon and Scallions
If bacon makes everything better for you, this may be the dish to try.  This recipe appeared  in the November 2007 issue of Gourmet Magazine, and is shared via  Serves 4.

1 1/2 pound cleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces 1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes
1 Rinse squid under cold water, then thoroughly pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
2 Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.  Toss squid with 1/4 teaspoon salt.
3 Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.  Serve squid immediately, sprinkled with bacon.  Consider served over lightly sauteed spinach, halved cherry tomatoes and a bit of garlic.  Yum!

White Seabass Recipes
Do not confuse this fish with “Chilean sea bass” or other types of “bass.”  California White Seabass is actually not a bass but is a member of the drum or croaker family.  The meat is quite firm, mouth-filling, and mild yet deeply flavorful.  It is well-suited to grilling, pan-searing, or baking, as the firm flesh will hold up well.


Baked California White Seabass with Minted Zucchini, Corn, and Tomatoes
Makes 4 servings.  Recipe from

1 pound California white sea bass, cut into 4 equal pieces
1 tablespoon olive oil
A generous sprinkling of salt and black pepper
2 tablespoons olive oil
1 large sweet onion, thinly sliced
1 medium zucchini, sliced into half moons
1 large ear of sweet corn, kernels cut off
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Several shakes of salt and freshly ground black pepper
1/4 cup chopped fresh mint leaves, plus a few for garnish
1 Preheat oven to 425. Rub 1/2 tablespoon olive oil on the inside of a baking dish. Sprinkle fish with salt and black pepper, and place in the dish; drizzle with remaining 1/2 tablespoon olive oil. Bake for 18 to 20 minutes. Test for doneness with a fork; the meat should be opaque. If it’s not, then cook for another 3 to 5 minutes and check again.
2 To cook the vegetables, warm olive oil in a large skillet over medium-low heat. Add onions and saute 8 to 10 minutes or until translucent and browned in spots. Add the zucchini and cook for 5 minutes, stirring occasionally until just softened and a few brown spots appear. Add the corn and cook 3 minutes until just softened. Add the tomatoes, lemon juice and zest, and salt and pepper. Cook for 2 minutes. Remove from heat, and stir in the fresh mint.
3 Divide the vegetables evenly among four plates, and top each with a sea bass filet. Lightly drizzle each filet with a little extra virgin olive oil, and garnish with fresh mint. Serve with lemon wedges.


Grilled White Seabass with Cajun Sweet Potatoes and Garlic Kale
This recipe is from the New Taste Journal.  To serve as pictured with excellent sides, click here for the recipe for cajun sweet potatoes, and click here for the recipe for garlic kale.  Serves 4.

2 pounds white seabass fillets
1 clove garlic, chopped
1 small shallot, chopped
1 teaspoon tarragon, dry
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons white wine
2 tablespoons olive oil
1 Place all marinade ingredients into a small glass pie dish or other shallow dish. Mix ingredients together. Cut fish into four equal size pieces and place into the marinade.
2 Place fish into the fridge and let marinade for one hour.  Turn fish over and marinade for one more hour.
3 Cook fish on a bbq grill for about eight to ten minutes. Bend one fillet open to look inside and see if it is cooked to your liking.  Serve fish with a drizzle of olive oil and lemon, and plate with cajun sweet potatoes and garlic kale (see above).


Grilled White Seabass with Tapenade
This recipe is from Monterey Fish Market in Berkeley and looks fantastic.

1.5 pounds white seabass fillets
olive oil
For the tapenade:
1 cup Nicoise Olives
1/4 cup extra virgin olive oil
1 Tablespoon capers
2 anchovy fillets
1 clove garlic
1/2 of a lemon, juiced
1 pinch of salt
1 pinch of chili flakes
1 teaspoon thyme
1/4 teaspoon orange zest
1 Mash the garlic with the salt so it’s nearly a paste. Mince all of the other solid ingredients, then combine all tapenade ingredients together.
2 Seabass grills beautifully. Brush the seabass with a bit of olive oil and place it on a clean, oiled grill. Once the fish becomes opaque most of the way through, give a quick flip, being careful not to overcook the fish.
3 Serve seabass with the tapenade and some roasted vegetables and enjoy!  Simple and delicious.


Grilled White Seabass with Garlic Butter Sauce
This is a wonderful yet simple way to prepare our local white seabass. Adding garlic butter sauce blends nicely with the mild flavor of this light and flaky fish.  This recipe was originally posted on and was highlighted by the Santa Barbara Fish Market.  Serves 4.

2 pounds White Seabass
3 tablespoons butter
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh Italian parsley, finely chopped
2 cloves garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1 First prepare butter sauce by combining butter, garlic, and parsley, in a small saucepan.  Remove from heat once butter has melted.
2 Combine onion powder, garlic powder, paprika, lemon pepper, and salt. Sprinkle on both sides of fish.  Preheat grill for medium high heat. Place fish on a lightly oiled grate, cook for 7 minutes.
3 Turn fish and coat with butter sauce. Cook for 7 more minutes. Once fish flakes easily, remove from heat, drizzle with olive oil, and serve.

Honey Glazed White Seabass Greek Style
This recipe is from and serves 2-4.

1-2 pounds white seabass steaks or fillets
Kosher salt
1 cup flour for dusting
1 tablespoon garlic powder
1/4 cup olive oil
4 tablespoons Asian fish sauce, or 2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons ouzo or other anise-flavored liqueur
1 tablespoon chopped fresh oregano
Freshly ground black pepper
1 PREP: Slice the fish into cubes about 1.5″ across and sprinkle with kosher salt. Mix 2 tablespoons olive oil, honey and fish sauce together by whisking vigorously for a minute or so. Mix the garlic powder in with the flour.
2 Heat a large frying pan over high heat and add most about half of the 1/4 cup of olive oil. Turn the heat down to medium-high and let this heat up for 2 minutes. Dust fish with the seasoned flour, shake off the excess and sear in the oil. Let at least 2 of the 4 sides of the fish cubes sear to a golden brown. You might also want to just “kiss” the other edges in the heat by holding the browned sides with tongs and pressing the uncooked sides onto the hot oil for a few seconds.  You might have to cook the fish in batches if your pan is too small. Set aside the finished fish as you do the rest. Add more of the reserved olive oil if you need it.  Remove all the fish to a paper towel and let drain.
3 Pour the ouzo into the pan and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce-olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat.  Add the fish back into the pan and coat with the sauce.  Serve over rice, garnished with the oregano and the black pepper.  Choose a white white to go with this that will cut through the sweetness of the glaze.


White Seabass with Roasted Red Peppers
This is a very simple yet elegant recipe that allows the taste of the fish to come through.

1 pound of white seabass steaks or fillets
Flour for dusting
2 tablespoons olive oil
4-5 large roasted red peppers from a jar
Finely chopped chives, about 1 tablespoon per diner
1 Cut fish into rectangles about the size of a deck of cards, which makes for a good serving size (depending on thickness).  Salt fish well and then dust with a light coating of flour. Heat a saute pan over high heat for 2 minutes. Once hot, add olive oil and turn heat down to medium high. Let this get hot for another minute or two. Arrange fish in hot pan and cook at medium to medium-high heat. Cook the fish on all sides. Keep it on the first side the longest, watching the sides of the fish to see how far it has cooked.  Turn and cook for another 3-4 minutes, depending on the thickness.  Remove the fish and let rest on a paper towel for 2-3 minutes.
2 Take a few roasted red peppers from the jar and lay flat on a piece of paper towel to drain. After 5-10 minutes, arrange peppers in a circle on each serving plate.
3 Find the nicest-looking side of each piece of fish and make sure that side is facing up. Place a serving of fish in the center of the red pepper circle, then sprinkle with chives.  Enjoy!


White Seabass Fish Tacos with Cabbage Relish
Makes 4 servings.  Yum!  Thanks to Local Catch member CCBW for the photo!

For the fish:
1.5 pounds white sea bass
4 tablespoons olive oil
2 tablespoons orange juice
2 cloves garlic, crushed
1/2 teaspoon cumin
1/2 teaspoon chili powder
For the cabbage relish:
1 head green cabbage, cored and shredded
1 serrano chili pepper, seeded and minced
1 bunch scallions, minced, white parts only
Half a bunch of cilantro leaves, chopped
2 tablespoons mayo mixed with 1 tablespoon milk
1 Preheat oven to 350. In small bowl, whisk together olive oil, orange juice, and crushed garlic. Lay a piece of aluminum foil five times larger than your fish on the counter, place fillet in center of foil and pour mixture over fish.  Fold foil around fish to make a packet and place in baking dish.  Bake for 20 minutes and then test for doneness by gently unfolding foil and using a paring knife to look inside the thickest part of the filet. Flesh should have turned from translucent to white and the texture should be flakey. If it’s not yet milky all the way through, return to oven and check in 5 minutes.
2 When fish is cooked, use tongs and fork to pull pieces of fish away from skin and into a shallow serving bowl. It should easily come away from skin. There will likely be a few bones. Be sure to remove them as you go. Add cumin, chili powder, and salt to taste. Toss with fork, breaking large pieces of fish into small chunks appropriate for filling tacos.
3 To make cabbage relish, toss the shredded cabbage with a teaspoon of salt, transfer to a colander, and put it in the refrigerator (over a plate) to crisp for 30 minutes.  Blot the shredded cabbage with paper towels to remove moisture. Toss cabbage with chili, scallions, cilantro, and mayo. Serve tacos with warmed corn tortillas, cabbage relish, quartered lime pieces, and hot sauce.
“Challenge” Recipe: Seared White Seabass with Roasted Date, Bacon, Almond and Sherry Broth
Want to create something impressive? This will take a bit more effort, but the results will be worth it and plate licking may occur.  Recipe is from  Serves 4. 
For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 teaspoon canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tablespoon flat leaf parsley, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon sherry vinegar
1 tablespoon sherry (optional)
1 cup chicken or fish stock
Kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 ounce) fillets of white seabass
2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
1 Make the sauce: Preheat oven to 350.  Place dates onto a baking dish or sheet pan and drizzle with 1 teaspoon canola oil. Toss to coat. Set aside.  Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.  After the bacon has cooked for about 5 minutes, place the prepared dates into the preheated oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce. Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
2 Sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
3 Serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.


White Sea Bass in Escabeche
This recipe appeared in the San Francisco Chronicle in July 2007.  Up for something different?  Escabeche is often a side dish of mildly pickled vegetables, but it can also be made with fish, poultry and meat. This is one of the few fish recipes that is good served at room temperature.  Serves 4-6.  If you make this, please send us a photo! 
3 tablespoons olive oil + more as needed
3 cloves garlic, minced
1/2 cup fine diced carrots
1/2 cup fine diced shallots
1/2 cup fine diced mushrooms
Kosher salt and pepper to taste
1 1/2 pounds white sea bass fillets
1/4 cup cider vinegar
1 tablespoon tomato paste stirred into 1 1/2 cups white wine + more wine if needed
1/2 cup dried currants
1/4 cup golden raisins
1/2 cup pickled jalapenos, fine diced
2 tablespoons finely diced sweet gherkins
Sugar to taste
1/2 stick cinnamon
1 bay leaf
1 Heat oil in a deep, 12-inch cast-iron frying pan or wok over medium high. Add garlic, carrots, shallots and mushrooms and saute until softened, about 5 minutes. Season with salt and pepper to taste.  Push the sauteed vegetables to the side of the pan. If your pan is not large remove the vegetables with a slotted spoon. Raise heat to high and add a drizzle of olive oil. Place fish fillets, skin side down, in oil, and shake the pan so it does not stick. After 2 minutes, flip over. Fry for another minute.
2 Spoon the cooked vegetables around and over the fish without breaking the fillets. Add vinegar, tomato paste-wine mixture, currants and golden raisins to pan, using enough wine to bring liquid to at least halfway up the fish. Taste and add gherkins. Add sugar if needed, to balance the acid. Season with salt and pepper to taste and add cinnamon stick and bay leaf. Bring to a low simmer. Cover and cook for 15-20 minutes.
3 Remove cinnamon stick and bay leaf and pour into a deep dish so the liquid surrounds the fish. Serve warm or allow to cool and serve at room temperature. This may be made a day ahead, refrigerated and brought to room temperature to serve.

Pacific Albacore Recipes
Albacore has a mild, rich taste and a firm, steaky texture, with large, moist flakes. The belly is very fatty and oily and excellent for sashimi over sushi rice. Albacore is one of the fattiest species in the tuna family, with more omega-3 than the rest of the tunas. Simply enjoy it seared 30sec-1min per side making sure it is still pink in the middle or try searing it with a light crust of black pepper or macadamia nuts to make it a little more exciting.

Seared Tuna with Japanese Salsa
This recipe was featured in Sunset Magazine in June 2003.
Photo: James Carrier
2 albacore tuna steaks (about 1 1/4 in. thick, 5 to 6 oz. each)
1 teaspoon minced or pressed garlic
Salt and pepper
2 teaspoons vegetable oil
1/4 cup sake
2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
2 tablespoons finely chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)
1 Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.
2 Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.
3 Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).
Grilled Albacore Tuna and Citrus Salad
This recipe was featured in Sunset Magazine in May 2009. 
Photo: Thomas J. Story
2 tablespoons honey
2 tablespoons Dijon mustard
4 albacore tuna steaks, about 6 oz. each
About 1/3 cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
6 ounces mixed baby greens (3 qts. lightly packed)
1/2 cup thinly sliced sweet onion, such as Walla Walla
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 navel oranges, peeled and cut in half-moons
2 large avocados, pitted, peeled, and sliced
1 Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.
2 Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.
3 In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette; toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.

Albacore Steaks with Simmered Fennel
This recipe appeared in the New York Times Fitness and Nutrition Section in November 2011.

Photo:  Andrew Scrivani
2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
2 garlic cloves, minced
2 pounds fennel, trimmed, quartered, cored and cut across the grain into thin slices
Salt and freshly ground pepper
1 teaspoon fresh lemon juice
1 1/2 pounds albacore tuna steaks
1 to 2 tablespoons finely chopped parsley
1 Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
2 Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
3 Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

Indonesian Albacore Satay
Makes 4 servings. This recipe is featured on the Oregon Albacore Commission website:

1-1/3 pounds skinless albacore, cut into large cubes
¼ cup lime juice
4 teaspoons vegetable oil
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon black pepper
Dipping Sauce:
3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon lime juice
Generous pinch of cayenne
¾ teaspoon sugar
½ teaspoons salt-reduced soy sauce
½ teaspoon grated fresh ginger
1 Rinse Albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add Albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time. 
2 While Albacore is marinating, make dipping sauce: In small bowl, blend together peanut butter and warm water. Add remaining ingredients for dipping sauce. Let sit while Albacore is cooking.
3 Drain Albacore, reserving marinade. Thread Albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat. Serve with dipping sauce. 
Garlic/Jalapeño/Lemon Seared Albacore Tuna Steaks
This easy recipe is from  Step-by-step photos can be seen here.

3 cloves of garlic, grated (using a microplane)
1 jalapeño, minced
1 lemon, zested and juiced
A handful of flat-leaf parsley, finely chopped
1/8 cup organic olive oil
Salt and pepper (as desired)

1-2 pounds albacore tuna steaks
1 Mix the above ingredients (except albacore) together to make the marinade.  Gently coat the tuna steaks with the marinade; cover and marinate for about 30 minutes.
2 In a non-stick pan on medium-high heat, sear the tuna steaks for a maximum of 2-3 minutes on each side.  You want the albacore to be cooked “medium rare.”  Timing will vary depending on how think the steaks are.
3 Serve and enjoy!
Seared Tuna with Papaya Salsa
A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.  This recipe appeared in the May 2003 issue of Sunset Magazine. Serves 2.
1 firm-ripe papaya (about 1 lb.)
1/4 cup finely diced red onion
1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced

2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
2 albacore tuna steaks (each 5 to 6 oz. and about 1 in. thick)

2 teaspoons olive oil
Coarsely ground black pepper
1 Peel and seed papaya; cut into 1/2-inch cubes.  In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
2 Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total.
3 Transfer steaks to plates and spoon salsa over servings. Enjoy!
Seared Albacore Tuna with Avocado and Truffle Oil
This recipe is from and is adapted from a recipe by McCormick & Schmick’s.  Serves 2.

Coarse salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, as needed
3⁄4 pound excellent quality albacore tuna steak, 2-inches thick
avocado, peeled, pitted and sliced lengthwise
2 tablespoons soy sauce, or to taste
teaspoons white truffle oil, or to taste
Julienned basil, as garnish
1 In a medium-sized bowl prepare an ice water bath. Set it aside. Wash and thoroughly dry the albacore. Rub a pinch of salt and a very generous grind of black pepper on each side.
2 Heat a cast iron or non-stick skillet over medium-high heat, until very hot. Pour a small amount of oil the skillet. Sear the albacore for about 1 to 1 1/2 minutes per side. Remove albacore and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. Using a very sharp knife cut the fish diagonally across the grain in slices about 1/3-inch thick.
3 Arrange the fish and avocado slices alternating on a serving plate. Drizzle with the soy and truffle oil and garnish with basil. Serve immediately.

Smoked Albacore Tuna Recipes

Smoked Albacore Tartine
A tartine is an open-faced sandwich.  This recipe, from, is for making one tartine for a lunch for one.  Adjust quantities as desired.
1 slice slightly toasted ciabatta
2 teaspoons cream cheese
2 thin slices red beet
1 leaf Belgian endive
4 slices smoked albacore
1 slice avocado
drizzle of olive oil
few grains fleur du sel (optional)
sprinkle of lavender sugar (optional)
1 Top toasted ciabatta with ingredients in the order listed and enjoy.
2 Boom!
3 That’s it!

Smoked Albacore Fish Cakes
This recipe is from Local Catch member CCBW, who wrote that the fishcakes disappeared too quickly to take photos.  Makes about 9 patties, each about 3 inch x 3/4 inch, or more if smaller patties are desired.  Thanks for sharing!
3 large baking potatoes
2 eggs, slightly beaten
1 share smoked albacore
4 tablespoons unsalted butter, melted OR 2 ounces Neufchatel cheese
1/2 cup minced chives or green onions, divided
1/4 cup chopped parsley (or try 1/3 cup cilantro and 1 tablespoon thyme)
Black pepper to taste
1 cup breadcrumbs or panko
Canola oil, for frying
Sour cream
1 Bake potatoes in 400 degree preheated oven for about 40 minutes, or until tender.  Alternatively, cook in a microwave.  Once cool, peel and mash.
2 Using half the chives, mix all the other ingredients together except the bread crumbs, oil, and sour cream. Shape the mixture into small patties, dredge in crumbs, and fry in batches about 3 minutes per side, until browned.
Alternatively, line a jelly roll pan with foil, pour in about 1/8th inch of oil, coat each side of the cakes, and bake at 375 degrees, turning once, for a total of about 25 to 30 minutes (until they are golden brown on both sides). Baking in the oven avoids messy frying, uses less fat, and all patties are ready at the same time!
3 Mix the sour cream with the remaining chives to serve as a garnish or topping and serve.  The result will be a bit like smoked fish latkes.
Light Pasta Salad with Smoked Albacore
This easy recipe is from the Oregon Albacore Commission.  Serves 4.
3/4 pound smoked Pacific albacore
8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)
1/2 cup julienned sweet red pepper
1/2 cup julienned blanched green beans
1/3 cup thinly sliced red onion


3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fresh chopped parsley
1-1 1/2 teaspoons grated lime peel
1 tablespoon salt-reduced soy sauce
1-1 1/2 teaspoons minced garlic
1/2 teaspoon dried dill weed OR 1-1 1/2 teaspoons minced fresh dill week
1 Break smoked albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water.
2 Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked albacore, and dressing.
3 If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.

Smoked Albacore Spread
This recipe is adapted from  the We Olive Wine Bar in La Jolla.  They suggest using smoked olive oil with canned tuna – we switched it to regular olive oil and smoked albacore.  Enjoy, and please send us a photo if you try this or a variation.

2 tablespoons finely chopped shallot
2 tablespoons fresh squeezed lemon juice
1 – 8oz package of cream cheese, softened
4 ounces smoked albacore tuna
1 ounce olive oil, plus more for garnish
1 tablespoon finely chopped fresh chives
salt and pepper
1 Let the cream cheese soften at room temperature for about 15 minutes. In a large bowl, beat the first 5 ingredients (shallot through olive oil) together until thoroughly combined and consistency is smooth. Taste and add salt and pepper if desired.
2 Transfer the spread to a serving bowl and drizzle with additional olive oil.
3 Sprinkle with chives and serve with crackers or toasted baguette slices and veggies like cucumber and Belgian endive.

Smoked Albacore Tuna and Green Papaya Salad
If you have access to the ingredients in this papaya salad, this is sure to be a fantastic preparation. This recipe is from El Gastronomo Vagabundo and is shared via  Serves 4.  If you prepare this, please send us a photo!


2 pinches palm sugar
Fish sauce
8 cherry tomatoes, halved lengthwise

1 green unripe papaya, grated and bruised with mortar and pestle
1/2 cup fresh Thai basil leaves, torn
1/2 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup fresh Vietnamese mint leaves, torn
Juice of 2 limes
14 ounces smoked albacore tuna, and finely sliced

Chili Tamarind Sauce, recipe follows
1 kaffir lime, cut into 4 wedges, plus fresh lime leaves, julienned, for garnish Peanuts, roasted and crushed, for serving
Shallots, fried, for garnish

1 tablespoon canola oil, for frying

4 long Thai red chiles, roughly chopped
4 cloves garlic, peeled and sliced
4 red shallots, peeled and sliced
One 1 1/2-inch piece ginger, peeled and sliced
1 cup tamarind water Palm sugar
4 cilantro roots
Fish sauce
1 For the green papaya salad: Heat 2 tablespoons water with the palm sugar in a stainless steel pot over medium heat until the sugar dissolves completely. Remove from the heat, and gradually stir in fish sauce, to taste. The flavor should be balanced between sweet and salty. Let cool completely.  Toss together the tomatoes, papaya, Thai basil, cilantro and mint leaves in a large bowl. Pour in the dressing and lime juice, tossing gently to coat.
2 For the chili tamarind sauce: Heat the oil in a stainless steel pot over high heat. Add the chiles, garlic, shallots and ginger and saute until just starting to color. Pour in the tamarind water and 1 pinch of palm sugar. Reduce the heat to medium low, and stir together until the sugar dissolves. Remove from the heat and let cool slightly.  Transfer to a blender along with the cilantro roots, puree until fine, and then pour into a bowl. Gradually stir in fish sauce, to taste. The flavor should be a balance of sweet, sour and salty.
3 Arrange the tuna slices in the center of 4 plates. Gently top with green papaya salad, creating a pyramid on top of the tuna.  Squeeze 3 nickel-size dots of Chili Tamarind Sauce around the plated tuna. Garnish with kaffir lime leaves, roasted crushed peanuts and fried shallots. Place 1 lime wedge on each plate and serve immediately.
Smoked Albacore Tuna with White Bean Puree and Pesto
This recipe is courtesy of  Bouchon Santa Barbara and is shared via  Serves 4.  Please send us a photo if you try this or a variation!
Smoked albacore tunaWhite Bean Puree:
2 cups dried white beans
1/2 cup diced white onion
3 cloves garlic
2 to 4 tablespoons butter, softened

2 to 4 tablespoons olive oil
Salt and freshly ground black pepperPesto:
4 cloves garlic
1 lemon, juiced
2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
2 cups olive oil
2 tablespoons grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1 For the white bean puree: Soak the dried white beans in 2 quarts of water overnight.  Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
2 For the pesto: In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.
3 To serve: Place a mound of white bean puree just off-center on each plate. Cut the smoked albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
Smoked Albacore Tuna Muffaletta
This recipe is from and was provided by Chris Albano, Consulting Chef to Seven Restaurant, Whistler, BC, Canada. Serves 3.
Creole olive salad
6-12 slices smoked albacore tuna

1 cup brine-cured black olives, sliced
1 cup pimento-stuffed olives, sliced
½ cup pepperoncini or banana peppers, chopped
1 cup chopped tomatoes
¼ cup capers
¼ cup chopped roasted red peppers
2 tablespoons minced shallots or red onions
2 tablespoons finely chopped celery
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced garlic
½ cup extra-virgin olive oil
¼ cup wine vinegar
1 teaspoon olive brine
1 ½ teaspoon freshly ground black pepper 6 small sourdough “dinner rolls”
3 tablespoons garlic herbed cream cheese
Shredded Romaine lettuce, as needed
1 Combine and mix all Creole Olive Salad ingredients. Cover and refrigerate until ready to use. Yields about 2-1/2 cups.
2 Slightly toast rolls and cut each in half. Spread ½ tablespoon of garlic herb cream cheese on the bottom half of each roll and pile on some shredded lettuce, then 2-4 slices of smoked albacore tuna, each about ¼ inch thick.
3 Top the other half with a heaping tablespoon of the Creole Olive Salad. Assemble the sandwiches, place on a platter and serve.

Smoked Albacore Tuna with Organic Winter Salad Greens and Wasabi Aioli
This recipe is from Chef Greg Armstrong and is shared via  Serves 4.

Wasabi Aioli
2 teaspoons roasted garlic

4 teaspoons Dijon mustard
1/2 teaspoon wasabi powder
1 egg yolk
1 cup organic canola oil
2 teaspoons fish sauce
Juice of half a lime
1/4 cup rice wine vinegarSalad and Dressing
1 1/2 tablespoons olive oil

1 tablespoon lemon juice
Salt and pepper, to taste
4 cups mixed organic winter salad greens (arugula, mache, endive, red romaine)
12 thin slices smoked albacore tuna
1 daikon radish, peeled and grated
2 cups daikon sprouts, washed and trimmed
1 For the wasabi aioli: Mash roasted garlic in a large bowl, then whisk in Dijon mustard, wasabi powder, and egg yolk. In a slow steady stream, whisk in canola oil. Mixture should thicken into a creamy mayonnaise consistency. To finish, whisk in fish sauce, lime, and vinegar.
2 For the salad: Mix olive oil and lemon juice together and season with salt and pepper. Lightly toss salad greens in dressing.
3 To plate, smear a teaspoon of wasabi aioli on the plate. Top with dressed salad greens. Place 3 slices of albacore on top of greens, then garnish with grated daikon radish and sprouts.


Spiny Lobster Recipes
The spiny lobster you receive in your Local Catch shares will already be cooked – no need to boil.  To use, just dip in your favorite sauce, warm up on the grill, or try one of the recipes below…

California Spiny Lobster Scampi
This recipe is from  The photo shows shrimp, which could be used as an alternative to lobster, but try this with spiny lobster.  Serves 6.

1 pound spiny lobster meat
1 teaspoon butter
2 teaspoons olive oil
3 garlic cloves, minced or pressed
1/4 cup Italian parsley, finely chopped
1/4 cup white wine
1/4 teaspoon salt and pepper
1 lemon, juice of
Lemon wedges for garnish
1 Melt butter and oil together in sauté pan.  Add garlic, sauté for one minute, and add spiny lobster meat.  Sauté for one minute, add wine, lemon juice, salt, and pepper.
2 Sauté quickly while sauce reduces.  Do not overcook.
3 Sprinkle with parsley before serving.  Serve with sauce over noodles or rice.  Garnish with lemon wedges.

Lobster Ceviche with Yucca Chips
This recipe is from Chef Emeril Lagasse via   Feel free to substitute if you’re not in the mood for making your own yucca chips.  Serves 6.


2 quarts peanut oil
yucca root (peeled cut in 1/2 crosswise and sliced lengthwise into 1/8 inch slices)
1/4 cup kosher salt (seasoning)
1 pound spiny lobster (tails shelled)
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup cucumber (peeled, seeded and diced into 1/4 inch pieces)
1/2 cup red onion (finely chopped)
serrano chiles (seeded and finely chopped)
1 cup diced tomatoes (seeded)
hass avocado (peeled, seeded and chopped into 1/2 inch pieces)
1 tbsp chopped cilantro (roughly, leaves plus leaves for garnish)
1/4 cup extra-virgin olive oil
1 Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the yucca in 2 batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.
2 Chop the lobster meat into 1/2-inch pieces and place in a medium non-reactive bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
3 Add the tomato, avocado, chopped cilantro, and olive oil to the lobster mixture and stir to combine. Let sit at room temperature for 30 minutes before serving.  To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried yucca strips and cilantro leaves.

Steamed Lobster Salad
This recipe is from  Serves 4.  If you make this, please send us a photo!

Meat from 2 spiny lobsters (1 1/2 lbs each)
celery ribs (sliced paper thin)
red onion (sliced paper thin)
1 pound tomatoes (overripe, chopped into 1/4 inch dice)
2 cloves garlic (thinly sliced)
15 basil leaves
20 mint leaves
1/2 cup extra virgin olive oil
Juice + zest of 1 lemon
2 cups arugula (washed and spun dry)
1 Remove meat from lobster and cut into 1/2-inch pieces. Place in a large mixing bowl.
2 Add celery, onion, tomatoes, garlic, basil, mint, olive oil, lemon juice and toss. Season with salt and pepper and let stand 10 minutes.
3 Add arugula, toss to coat and serve sprinkled with lemon zest.


California Spiny Lobster Bisque
This recipe is from and is courtesy of Tom Gatch.  Adjust quantities accordingly to fit your share. Yummo!


2 freshly boiled, well cooled, California spiny lobsters weighing about 1 1/2 to 2 pounds each
1 3/4 ounces butter
1 onion, chopped
2 carrots, peeled and chopped
2 tomatoes, chopped
2 ounces tomato paste
4 garlic cloves, crushed
A few sprigs of thyme
4 1/4 fluid ounces brandy
2 fluid ounces sweet white wine, such as Muscat
2 1/8 pints fish stock or water
17 fluid ounces cream
Salt, to taste
1 pinch of cayenne pepper
A few sprigs of parsley, to garnish
1 Twist off the tails, remove the veins and wash out the heads. Remove the meat from one tail, cut it into 1-in. cubes, and set aside to use later as garnish. Chop remaining tail and carapaces into large chunks. Place a large saucepan on high heat and melt the butter. Add the onion, carrots and garlic. Cook while stirring until the onions turn translucent. Add the chopped lobster chunks, tomato paste, brandy, sweet white wine, chopped tomatoes, thyme, cayenne pepper and salt. Stir well and add the fish stock.
2 Add the cream to the saucepan and allow to simmer over low heat for approximately 1 hour, and strain the broth into another saucepan (be sure to press and strain as much liquid from the lobster chunks as possible before discarding them). Whisk the strained soup vigorously until it is lightly frothy.
3 Ladle the soup into a serving bowl. Garnish with a few sprigs of Italian flat leaf parsley and cubes of lobster tail meat. Enjoy this elegant chowder with your dining partner on a rainy winter’s day along with a loaf of warm sourdough bread and a couple of your favorite beverages.


Lobster Thermidor
This recipe is from Giovanni’s Fish Market in Morro Bay.  It’s a heavier recipe, but why not indulge? Serves 4; adjust quantities accordingly to fit your share.



2 (1 ½ pound) cooked lobsters
½ stick (¼ cup) unsalted butter

¼ pound mushrooms, trimmed and thinly sliced
½ teaspoon paprika
1/8 teaspoon salt
¼ teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks
1 Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Also pick out meat from legs and body. Discard any remaining lobster innards, then rinse and dry shells.
Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
2 Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.  Preheat broiler.
3 Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.


Spiny Lobster Stock
This recipe is from Hank Shaw of  Hank writes: Lobster stock is a special item. It isn’t every day you get a chance to enjoy the richness of lobster meat, and with the critters being so expensive, every cook should have a recipe to make use of the leftover bodies and shells. This recipe is for lobster stock, but you can concentrate it and add a bit more salt to make a rich lobster broth, too. Use this as a soup base, or for a fantastic lobster risotto — or just have a cup of it on a cold day! This recipe make about a gallon of stock. It freezes well for up to 6 months.

Bodies and shells from 2-4 lobsters
4 tablespoons olive oil
2 chopped medium onions
2 chopped garlic cloves
4 chopped celery stalks
The tops from a fennel bulb, chopped
4-5 chopped plum tomatoes
1/2 pound chopped mushrooms
3 chopped carrots
1/2 cup white wine or dry sherry
4 tablespoons chopped parsley
4 bay leaves
Cheesecloth for straining
1 Break the lobster shells into small pieces. Open the bodies and remove the gray, feathery gills. Remove the sand sac from between the eyes. Crush the bodies so they fit in a large stewpot.  Heat the olive oil in the stewpot and saute the onions, celery and carrots over medium-high heat for 3-4 minutes. Add the lobster and cook for another 2-3 minutes.  Add the garlic, fennel and mushrooms, mix well and cook for another 2-3 minutes. Add the parsley, bay leaves and tomatoes, then the wine or dry sherry.
2 Mix well and cook until the alcohol largely burns off the wine, about 3-4 minutes. Add enough water to cover everything by 2-3 inches.  Bring to a boil, then turn down to a simmer. Simmer gently for at least 90 minutes. Add some salt and taste.
3 Cook until it tastes full-flavored, and then strain. Do this by turning off the heat, then grabbing all the big chunks with tongs and tossing them in the trash. Strain the rest through a fine-meshed sieve with a piece of cheesecloth set inside it. Pour into quart-sized Mason jars or some other container. This will keep for up to 10 days in the fridge, or 6 months in the freezer.


Spiny Lobster Risotto
This recipe is from Hank Shaw of  Hank writes: Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws — although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws. Make the lobster stock ahead (recipe is above) or use chicken stock or water. Make sure you use short-grained rice for this — long-grained won’t work very well — and make sure you have some saffron on hand; it really makes the dish. This recipe serves 4-6 as a side dish or appetizer.


1/2 pound lobster meat
2 cups Arborio or Carnaroli (or other short-grain) rice
4 tablespoon olive oil
2 finely chopped shallots
2 finely chopped garlic cloves
1 tablespoon chopped parsley
Large pinch of saffron
1/4 cup white wine (Vermentino would be ideal)
1 quart lobster (or fish or chicken) stock
1 Take half the lobster meat and chop it finely.  Crush the saffron into the white wine and stir well.  In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2-3 minutes. Do not let them color.  Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a 1/4 teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.
2 Stirring frequently — about once every 90 seconds or so — let the white wine boil down. Turn the heat to medium and start adding the lobster stock about 1/2 cup at a time, stirring all the while. Keep cooking until the rice is done, but still a little al dente. You don’t want mushy rice. Add the rest of the lobster meat and the parsley, then check for salt — add some if needed.
3 Serve at once with white wine. A perfect match would be a Sardinian Vermentino or a Sicilian Grillo, but an unoaked Chardonnay, white Cotes du Rhone blend or an off-dry Riesling would be fine as well. A Spanish Albarino would also be good.

Pacific Sardine Recipes
Forget about cans – there’s nothing quite like truly fresh sardines. Once cleaned, these abundant and extremely healthy fish are a snap to prepare. You can’t go wrong cooking them “Mediterranean style” on the grill or baking them in the oven. Try one of these recipes and enjoy a traditional seafood feast!

Gaspar Catanzaro’s Grilled Monterey Sardines
This recipe by Chef Gaspar Catanzaro is shared via Serves 1-2.

5 ounces fresh sardines
1-ounce lemon juice
2 garlic cloves, chopped

1/2 cup olive oil
1/3 cup water
1/2 teaspoon saltSALSA:
2 ripe tomatoes, chopped
3 green onions, chopped
4 cloves garlic, chopped
1/4 cup chopped basil leaves
1/2 cup chopped red onions
1/3 cup chopped parsley
1/4 cup olive oil
3 tablespoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Angel hair pasta and/or antipasto salad, for serving, optional
1 Whisk together all marinade ingredients and marinate the sardines for 2 hours
2 For the salsa: Mix all the ingredients in a large bowl.
3 Preheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with salsa and angel hair pasta, and/or antipasto salad, if desired.

Dominic Mercurio’s Grilled Sardines with Salsa
This recipe is from Dominic Mercurio, owner of Café Fina and Domenico’s on the Wharf, Monterey, and was featured in the Summer 2012 issue of Edible Monterey Bay. Use your judgment with the quantities. For a fantastic traditional preparation, it doesn’t get much simpler than this!

Chopped tomatoes
Red wine vinegar
Chopped fresh garlic
Lemon juice
Olive oil
Salt, pepper and cumin
Fresh sardines
1 Combine first six ingredients to make salsa.
2 Clean and fillet sardines and grill on an open fire with salt, pepper and a little cumin.
3 Serve with salsa.


Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa
Along the Yucatán coast of Mexico, cooks often marinate fish this size with citrus and achiote paste, made with annatto, garlic, herbs, spices, and vinegar. This recipe is from the September 2011 issue of Sunset magazine. Serves 4 to 6.

6 whole sardines (1 3/4 pounds total)
1/4 cup achiote paste (look in Mexican markets or Latino foods aisle)
5 tablespoons lime juice, divided

2 tablespoons orange juice
3 tablespoons olive oil, divided

About 3/4 teaspoon cayenne, divided
About 2/3 cup chopped cilantro, divided, plus 1 cup cilantro sprigs
1 1/4 cups chopped fresh pineapple
1/4 cup minced red onion
1/4 teaspoon kosher salt
8 to 12 corn tortillas, warmed
1 Clean sardines and cut 2 diagonal slashes through flesh just to bone on both sides of fish. Combine achiote paste, 1/4 cup lime juice, the orange juice, 2 tablespoons oil, 1/4 teaspoon cayenne, and 6 tablespoons chopped cilantro in a large bowl. Add fish and rub all over with marinade, working it into slashes. Chill 1 hour.
2 Heat grill to high (450 to 550 degrees). Drain fish and rub with remaining 1 tablespoon oil. To make salsa, combine pineapple, onion, salt, remaining 1 tablespoon lime juice, 1/8 to 1/4 teaspoon cayenne, and 1/4 cup chopped cilantro in a bowl; chill salsa until used.
3 Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, about 3 minutes; gently roll over and cook other side, about 2 minutes. Using a wide spatula, transfer fish to a board. Serve fish whole and let diners fillet their own, or fillet fish in the kitchen and set on a warm platter. Serve with salsa, tortillas, and cilantro sprigs.


Sardines with Caper and Lemon Sauce
This recipe is from Chef Emeril Lagasse and is shared via Serves 4 to 6.

1/2 cup of flour
1 tablespoon kosher salt, plus 1/2 teaspoon

1 tablespoon “Emeril’s Essence Creole Seasoning“, recipe follows
8 tablespoons Spanish olive oil
2 pounds fresh whole sardines, cleaned and gutted

1 small shallot, minced
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
Freshly ground black pepper
1 tablespoon whole fresh parsley leaves
1 tablespoon whole fresh cilantro leaves
1 tablespoon nonpareil capers, drained

Juice of 1 lemon
Emeril’s ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 Add the flour, 1 tablespoon salt, and the Creole Essence to a shallow sided platter. Stir to combine. Reserve.Heat a 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.
2 Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.
3 In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.


Grilled Sardine, Tomato, and Mint Bruschetta
This recipe is from the September 2011 issue of Sunset magazine. Serves 8 as an appetizer, 4 as a main course.

4 whole sardines (1 1/4 pounds total)
2 large garlic cloves, minced
1/4 cup thinly sliced fresh mint leaves
1/2 teaspoon each kosher salt and pepper
About 7 tablespoons extra virgin olive oil, divided

8 thin slices ripe, medium heirloom tomatoes
2 tablespoons sherry vinegar, divided

8 slices (1/2 inch thick) ciabatta bread (6 ounces total)
2 cups lightly packed baby arugula
1 Clean sardines. Combine garlic, mint, salt, and pepper with 1/3 cup oil in a large bowl. Spoon half into a medium bowl. Add sardines to large bowl and pat them all over outside and in cavities with mint mixture. Set aside.
2 Heat grill to high (450 to 550 degrees). Add tomatoes to medium bowl with 1 tablespoon vinegar. Turn gently to coat. Brush bread with remaining 1 1/2 tablespoons oil.Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release with nudged with tongs, 2 to 3 minutes; gently roll over and cook other side, about 2 minutes. Transfer fish with a wide spatula to a board. Grill bread, turning once, until edges are browned, 1 to 3 minutes.
3 Fillet cooked sardines (see diagram from article below). Top each toast with a arugula, then a tomato slice (leaving juices behind), then a sardine fillet. Stir remaining 1 tablespoon vinegar into tomato juices, spoon a little over bruschetta (save the rest for other uses), and serve immediately.

Pickled Fish Salad with Potatoes and Greens
This recipe appeared in the September 2011 issue of Sunset magazine. Serves 4 as a main dish. 45 minutes prep, plus 2 hours to cure.

1 1/4 pounds whole sardines
4 1/2 tablespoons white wine vinegar, divided

3 tablespoons lemon juice
About 1 1/2 teaspoons kosher salt
5 tablespoons extra virgin olive oil
2 teaspoons pickling spice, crushed

1 pound thin-skinned potatoes, peeled and cut into 2-inch chunks
1/2 cup roasted red peppers cut into 2-inch pieces
1 1/2 quarts lightly packed salad greens
1 Clean and fillet fish, and place in a shallow 8- or 9-inch glass baking dish. Combine 3 tablespoons vinegar, the lemon juice, 1 teaspoon salt, and 1/4 cup water in a cup. Pour over fish. Chill, covered, 2 hours. Combine remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, the oil, and pickling spice in a large bowl. Set dressing aside.
2 Simmer potatoes in small saucepan with water to cover until tender when pierced, 10 to 15 minutes. Drain, let cool briefly, then quarter and return to pan. Mix gently with half the dressing and let cool.
3 Add peppers to remaining dressing and let stand until ready to serve. Drain fish and cut into 1 1/2 inch pieces. Mix gently with the pepper mixture. Add salad mix and potatoes and toss to coat. Enjoy!


Sardine Bocadillo with Mojito Ailoi
This recipe is by Chef Brendan Jones and originated at the Cachagua General Store. Jones is now co-owner and chef at Carmel Valley’s Lokal. This recipe appeared in the Summer 2012 issue of Edible Monterey Bay. Serves 3 to 4.

10 fresh whole sardines
1 sourdough baguette
1 lime, juiced

1 cup fresh mint leaves
4 egg yolks
12 ounces canola or neutral-flavored oil
1 teaspoon salt
2 ounces olive oil
1 For the sardines: Put sardines in a container of cold water. De-scale sardines in water, pat dry with paper towel, cut down either side of spine to fillet. Put fillets aside, keep cool.For baguettes: Cut bread into angled slices as thin as possible at the average length of fillets. Prepare twice as many pieces as you have sardines, so 20 slices for 10 sardines.
2 For mojito aioli: Put mint, yolks, lime juice and salt in 1-quart round container. With immersion blender and chopping attachment, blend until mint has been chopped into small pieces. Next, attach whisk and whisk mixture at an angle, drizzling in the canola oil very slowly until all canola has been emulsified into mixture. (It helps to have a second person hold the container for you.) Taste. Add more salt or lime juice as needed. If mix is too hard, you can mix in a couple tablespoons of warm water. Keep cool.
3 Make sandwiches from the bread and fillets, and place on flat cool plate or tray. Brush both top and bottom of each sandwich with olive oil. Do not be shy with olive oil. Once griddle is at 375° F, place a couple sandwiches on griddle. Cook each side of sandwich until golden brown. Make sure you press down on sandwiches while cooking, so the protein binds to the bread, causing the sandwiches to stick together. Put on plate and serve aioli as a dipping sauce.


Fried Sardines
Paula Deen insisted that we add a recipe for fried sardines. This is easy and delicious, so we didn’t refuse. Serves 2.

Olive oil
6 whole, fresh sardines
Salt and black pepper
All-purpose flour
Parsley leaves, chopped, for garnish

Lemon wedges
1 Heat the oil in a shallow pan. Season the sardines with salt and pepper. Then, dredge them in the flour, shaking off the excess and place them in the hot oil to fry.
2 Turn the sardines over with tongs and fry on the other side.
3 Drain on paper towels. Garnish with chopped parsley and serve immediately with lemon wedges.

Swordfish Recipes
Popular for its meaty texture, swordfish is typically prepared like steak, over a grill, roasted, or accompanied with a variety of sauces. 

Pan-Roasted Swordfish with Mixed-Peppercorn Butter
This is a classic and simple recipe for enjoying the steak like texture and seasoning possibilities of swordfish.

1/4 stick butter, room temperature
1 teaspoon chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground mixed peppercorns, plus more for sprinkling
1/4 teaspoon (packed) grated lemon peel
1/2 tablespoon olive oil
2 swordfish steaks (about 6 ounces each)
1 Pre-heat oven to 400 degrees F. Mash butter, parsley, garlic, 1/4 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
2 Heat oil in heavy ovenproof skillet with medium-high heat. Sprinkle salt and pepper over swordfish. Place on the skillet and cook until browned (3 minutes or so). Flip and put in the oven to cook for another 10 minutes or until browned and cooked in the middle. Transfer swordfish to plates.
3 Add seasoned butter to the skillet and cook on medium-high heat. Scrape up the delicious brown bits and cook until bubbling. Pour over swordfish and enjoy!


Sicilian-Style Swordfish
This recipe was runners-up for swordfish recipes.The salt and brine from the capers and olives really complements the meatiness of the swordfish, while the sweet sun-dried tomatoes add an extra dimension of flavor.

1 tablespoon olive oil
1/2 medium yellow onion thinly sliced
garlic cloves, finely minced
1/4 cup sun-dried tomatoes packed in oil
1/8 cup pitted oil-cured black olives coarsely chopped
1 tablespoon salted capers, well rinsed and coarsely chopped
1/8 cup dry white wine, preferably Sicilian
crushed red pepper to taste
2 swordfish steaks (about 6 ounces each)
salt and pepper to taste
basil, roughly torn for garnish
1 In a large skillet heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
2 Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
3 When swordfish is cooked through and browned, cover with sauce and warm. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.

Suya Swordfish
This recipe won the best recipe competition for “This is an adaptation of a Nigerian peanut marinade, which is commonly spread over meat, skewered and then cooked over hot coals/firewood. We call it suya and it is popular streetfood – the kind of thing Nigerians in diaspora miss when they’re away from home!”

2 swordfish steak (roughly 6 ounces each), cut into 8 long thick strips
3/4 -1 cup organic peanut butter (not Jiffy, etc.)
1 teaspoon chili pepper
1 teaspoon sweet paprika
1 teaspoon sea salt
1 teaspoon ground ginger
1 -2 tablespoons lime juice
Thinly sliced red onions, tomatoes, lime halves and coriander leaves, to serve
1 Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice. Stir well and taste. Adjust spices as necessary
2 Place fish strips in a large bowl and pour peanut sauce over it, then using your hands, mix well ensuring the pieces are coated with the sauce. Leave to marinate for a few hours or overnight.
3 When ready to cook, prepare the bbq and let the coals heat up till fiery red.Then pass (soaked wooden) skewers through each piece of swordfish, and place on an oiled rack. Let cook for 5-6 minutes on one side, then flip over and let the other side cook for 2-3 minutes. If not ready, remove to part of grill where heat is indirect and let cook till ready. Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves


Newport Grilled Swordfish
Here is a simple recipe provided by Ben Lomond site host Kym Morello. “When I was a kid, my godfather would grill fresh swordfish on an open piece of foil with the sides folded up, over a hot barbecue grill: If you guys want to try it…we agree it is still our favorite!”  Serves 2.  If you make this, please send us a photo to post here!

1 large piece of heavy duty foil with the sides folded up
1 swordfish steak
1/2 a lime
1 chopped shallot
1 clove garlic, chopped fine
1 tablespoon olive oil
1 tablespoon cold butter, chopped in small cubes
Salt and pepper (to taste)
1 Get the barbecue started. Place the swordfish steak on the foil, bring the sides of the foil up to cradle the liquid. Squeeze the juice of 1/2 a lime over the steak. Add the chopped shallot and garlic over the top of steak…sprinkle the steak with olive oil and cold butter chunks, sprinkle with salt and pepper.
2 Grill about  10 to 20 min. depending on the thickness with indirect heat and cover on. If you don’t have a cover on your grill  just seal the foil up around the fish but leave an opening at the top for the steam to release so it doesn’t poach the fish. No need to turn it over.
3 Serve with a little Wasabi Mayo and the other half of the fresh lime.

Comments are closed.