Fish Fillet Amandine is a classic French-inspired dish that’s simple enough for a weeknight dinner yet elegant enough to serve guests. Mild white fish such as cod is lightly coated in seasoned flour, broiled until tender, and topped with a buttery almond and lemon sauce. The crunchy almonds and bright citrus make each bite both...Read More
With summer around the corner and seafood in abundance at the farmers market, now is the perfect time to brush up on how to choose and cook fish. This season you’ll find both fresh and frozen options from H & H Fresh Fish Company (Aptos Farmers Market), La Marea by the Sea (Monterey Farmers Market),...Read More
Fresh, light, and full of bold flavors, these lettuce wraps are a perfect balance of healthy eating and vibrant taste. This recipe was featured in the From Market to Table cooking demonstration by Chef DJ Zack of H & H Fresh Fish Company, highlighting the quality of locally caught Bluefin tuna. The star of the...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 one of my favorite dishes to serve for a light summer dinner at the height of halibut season on the Monterey Bay. Place the cooked halibut on a bed of watercress or mache, sauce, and finish with a sprinkle of toasted black sesame seeds. Serve with steamed bok choy and rice or couscous....Read More
This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More
INGREDIENTS: Grated zest of 1 orange 1/3 cup fresh orange juice 2 tablespoons fresh lime juice 1 chipotle chili in adobo sauce, minced 1 large clove garlic, peeled and minced 1 1/2 lbs. snapper, flounder, or halibut, cut into 4 serving pieces 1/8 teaspoon salt METHOD: Combine orange zest, orange juice, lime juice, chili, and...Read More
First, prepare the seafood gumbo stock (recipe below) very early in the day, or better yet, make it the day before you plan to serve the gumbo. In true New Orleans style, serve gumbo with some crusty bread and an ice-cold beer. INGREDIENTS: 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground white pepper 1/2 teaspoon...Read More
Hans Haveman, from H & H Fresh Fish Company shares, “This is a great preparation that ensures your fish stays moist and contains veggies that you can find at the farmer’s markets throughout the year. The packets can be baked in the oven or on the barbeque and are sure to impress! Heidi and I...Read More
