This authentic Cioppino recipe brings the flavors of a classic Italian-American seafood stew straight from San Francisco’s waterfront to your kitchen. Brimming with clams, shrimp, mussels, crab, and tender white fish, all simmered in a rich tomato-herb broth, this dish is both comforting and impressive—perfect for pairing with crusty sourdough bread and a crisp glass...Read More

This delicious, healthy recipe was demonstrated at the From Market to Table cooking demonstration by Chef DJ Zack from H&H Fresh Fish Company. Jeow som is a popular Laotian sweet and sour dipping sauce. INGREDIENTS: Tuna 8 oz. Bluefin tuna 1 teaspoon olive or sesame oil salt to taste Pickled Onions Red onions, thinly sliced...Read More

With the summer months fast approaching and the abundant seafood available at the farmers market, here’s a quick reference guide for selecting fish and how to cook it perfectly every time. This year, you’ll find fresh and frozen fish at H & H Fresh Fish Company (Aptos Farmers Market), La Marea by the Sea (Monterey...Read More

‍”Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy!” — Chef DJ Zack, H & H Fresh Fish Company Arugula Fennel...Read More

This is a quick, easy dinner and very delicious! Serve with a side of steamed green beans. Use a mild white fish such as cod. INGREDIENTS: 2 lbs. fish fillets (cut into 6 portions) 1/4 cup flour 1 teaspoon seasoned salt (such as Lawry’s) 1 teaspoon paprika 1/4 cup butter, melted and divided 1/2 cup...Read More

INGREDIENTS: 1 cup walnuts 2 tablespoon dry breadcrumbs 2 tablespoon grated lemon rind 1 tablespoon olive oil 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) Salt and pepper, to taste 4 salmon fillets, skin-on, about 1 lb. 2 teaspoon Dijon mustard Lemon juice METHOD: In a food processor, process walnuts, breadcrumbs, lemon rind,...Read More

Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Serve with brown rice and steamed broccoli. INGREDIENTS: 1 tablespoon thinly sliced shallot 1 bay leaf 1/2 cup white wine 3 tablespoons reduced-fat sour cream 2 teaspoons lemon juice 2...Read More

This recipe is intended for thicker, skin-on fish fillets such as sea bass, halibut, or salmon. INGREDIENTS: 1 lb. fish such as sea bass, halibut, or salmon Salt, pepper, garlic powder Olive oil 2 tablespoons salted butter 2 cups sour cream 1 large lemon 2 cups basil, stemmed and chopped METHOD: Basil Puree Sauce: In...Read More

INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More

INGREDIENTS: 4 6-ounce pieces of salmon fillet per person 2 tablespoons Dijon or honey mustard 8 tablespoons breadcrumbs or Panko 2 teaspoons each of minced thyme and marjoram (fresh tarragon or dill works well also) Salt and pepper to taste 4-6 tablespoons cooking oil METHOD: Preheat oven to 450°F. Remove skin from salmon fillets, if...Read More