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Posted on Nov 5, 2009 in
From Gaff to Plate
Baked Salmon with Boursin Creamed Spinach Stuffing
Serves 6
SPINACH STUFFING
1 10-ounce box frozen Spinach, defrosted and squeeze dried
1/2 Tbsp. Chopped Garlic
1/2 Tbsp. Chopped Shallot
2 oz. Sweet Butter
1/2 Cup Heavy Cream
1/2 Wheel (2.6 oz.) Garlic Herb Boursin Cheese
Kosher Salt, Fresh Ground Pepper
2 Tbsp. Cornstarch Read More
Posted on Oct 19, 2009 in
From Gaff to Plate
In our hotel, I have removed all currently overfished species from the menu to help play a part in using only sustainable fish. Our local white sea bass fishery here in Southern California represents a success story similar to the Atlantic striped bass and the redfish over on the East Coast. Inshore gillnetting was banned back in 1992 which has allowed the local white sea bass populations to rebound to the healthier levels they are at today. Read More
Posted on Sep 10, 2009 in
From Gaff to Plate
This is an easy recipe that really only consists of two steps. You cook the potatoes and vegetables first, and then the sea bass. You can be eating in a short amount of time - which is nice after a long day of chasing down fish!
Pan Roasted Sea Bass with
Oven Fingerling Potatoes &Vegetables
and Citrus-Parsley Butter
Serves 4 Read More
Posted on Jul 22, 2009 in
From Gaff to Plate
This is a simple yet delicious recipe that requires little prep and cook time.
Seared Halibut with Roasted Root Vegetables, Pickled Red Onion, and Pan Butter Sauce
Serves 4
Recipe By: Francsico Ruiz. Read More
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