Sun Dried Tomato & Basil Crusted White Sea Bass withHeirloom Fingerling Potatoes & Roasted VegetablesServes 44 Each White Sea Bass Fillets, 5 oz., no more than 1.5 inches thick4 Ozs. Canola Oil1 Ea. Whole Egg1/4 Cup Whole Milk3 TBSP. AP Flour3 Cups Panko Bread Crumbs1/4 Cup Sun Dried Tomato Spread-purchased from the store1/4 Cup Grated Parmesan Cheese
I took a longtime client from the hotel out to try our luck with the local yellowtail bite that has been consistent down south of the border 25 miles from San Diego. We left the dock in the ever-trusty Boston Whaler at 4 a.m., picked up a beautiful scoop of bait from the Everingham Bait Company that had a mix of lively sardines and the yellowtail's favorite snack - mackerel! We had not even left San Diego harbor and my confidence was sky high. I am a firm supporter in Tred Barta's idea that a strong belief in envisioning a fruitful day will bring success And most imp
One of my favorite seafood dishes to eat has always been Fish-n-Chips with a lot of tartar sauce. I grew up in suburban New Jersey, and my mom would always bring home some cod fillets, bread them in Italian bread crumbs, and then pan fry them off.
While working overseas, we often used puff pastry to serve with several dishes, including fish. Puff pastry is basically created by rolling out pastry dough and then adding room-temperature butter followed by a system of folding over and rolling the mixture out in order to form several thin layers of butter and dough. The layered butter is what puffs up the dough when baked. The butter heats up, releases steam and pushes up the layers of pastry, which gives you a soft, buttery-baked pastry.
Everyone loves crab cakes, and I have seen several versions of them over the years. I like the following recipe, as it gives a unique flavor profile that is different from the standard Maryland-style that are flavored with Old Bay seasoning. The risotto is the key ingredient to season correctly, as it adds a nice amount of creaminess.The following recipe makes 10 crab cakes:INGREDIENTS:1 pound fresh crab meat1 cup risotto¼ cup oyster sauce2 TBSP light soy sauce1 TBSP fresh ground ginger2 cups water2 cloves garlic, chopped
Pepper roasted salmon & red quinoa with seven roasted winter vegetables
A recipe for a delicious shrimp and scallop pot pie...
Being located in San Diego, we have always served fish with our own style of Vera Cruz sauce. It's a clam-juice-and-tomato-based sauce with our own twist on seasonings and vegetables, and it is always very popular. You can use any kind of fish and it is best served with rice. The following recipe serves six.INGREDIENTS:6 6-ounce halibut fillets6 U-10 dry-pack scallops, split in half1 TBSP of your favorite seasoning mix2 TBSP extra virgin olive oil2 cups clam juice¼-cup tomato pasteChopped garlic (as much as you like)
Cook your catch with chef Steve Black
We’ve had a lot of local, social groups here at the hotel lately, and while this bistro salad recipe is nothing completely out of the ordinary, it is always popular — and worth writing about because it allows you to change or add to the recipe in so many ways. The following serves four.