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 big bunch cilantro, washed, large stems removed 1/2 white onion, peeled 1/2 (or to taste) serrano chile 1 green bell pepper, stemmed and seeded Juice of 1 lime 1/4 cup rice wine vinegar 2 tablespoons brown sugar Salt to taste METHOD: Puree all ingredients in a blender until smooth. It is best to...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
