Halibut Ceviche by Tim Woods
Chef Tim Wood, the big personality behind Woody’s at the Airport and Woody’s at Del Mesa, has so many great hookups in the local foodscape the original recipe read like this: “Step one: Call the Crab Man Dave, see if he's fishing halibut; Step two: Call [farmer] Dick Swank and Peter the Lemon Guy…”
It also involved expert skills (“Clean the halibut!”) and quantities better scaled for one of his restaurants.
For practical purposes, that version has been rendered more realistic for mere kitchen mortals, in terms of procurement advice and portions. Wood recommends MBFT favorite Robbie Ocean Fresh Seafood on Wharf Two in Monterey for the fish, Country Flat Farms for the lemons and Swank for the bell pepper.
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BBQ Fish with Seaweed Salad and Crispy Rice Cakes
Talk about an incredible summer barbecue. Last year around this time, two dozen spearfishers hunted and foraged in the morning then prepped their harvest for judges in the early afternoon. The inaugural Catch & Cook by Fin + Forage at Del Monte Beach netted a bunch of incredible recipes, including this one by contest finalist, spearo and home chef Dan Silveira. (This recipe first appeared in Edible Monterey Bay.)
Courtesy Dan Silveira
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Tortilla Rockfish from Omega Gold Seafood
Simple and Delicious - this local rockfish recipe will wow your tastebuds and is coming to us straight from local fishers, Austin Walker and Liza Star of Omega Gold Seafood based in Moss Landing, CA. Try it tonight for dinner!
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Red Thai Curry Crab Soup
Today’s Sustainable Seafood highlights a local favorite of ours, Dungeness crab!
Not only can you walk down to your local seafood market to find these delicious critters, but you can usually find them for sale LIVE off the docks too!
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Monterey Bay Abalone Benedict
A special treat from our friend, Colin Moody, Head chef at The Club at Pasadera. Shown here is a locally sourced abalone dish that you can make at home like a Pro. Keep reading to find out how!
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Rock crab cakes from Maligne
Try this tasty locally caught rock crab cake recipe tonight, direct from the genius culinary mind of head chef Klaus Georis at Maligne restaurant in Seaside, CA. Simple yet so delicious!
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Cafe Fina’s Sicilian-Style Cracked Monterey Bay Dungeness Crab
Picking which of Cafe Fina’s owner-operator Domenic Mercurio crab recipes to feature here is as easy as selecting Cafe Fina for a crab splurge. Sicilian style is the way to go for three reasons. One, it’s profoundly easy and features accessible ingredients. Two, it’s delicious, and reason three is that’s the way his family has always done it. “It’s the way I was raised to eat it,” Mercurio says, smiling.
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Phil’s Fish Market Cioppino
Anthony Davi, godson of cioppino legend Phil DiGirolamo of Phil’s Fish Market & Eatery fame, can riff about how regional and familial influences make each individual batch its own adventure. Phil’s recipe proposes its own combination of seafood, but home cooks are encouraged to embrace what’s fresh and available from your local fisherfolk, ideally on the same day you want to prep it!
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Black Cod Tacos Al Pastor - Recipe compliments of Real Good Fish
Shared with us from our friends at Real Good Fish: “This recipe is adapted from chef Gabriela Camara of Mexico City, who made her mark on the food world with her restaurant Contramar. For those in the San Francisco area, she has another fabulous restaurant, Cala.”
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Rockfish Cakes
From LifeSource Natural Foods: Locally-Sourced Rockfish Cakes
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Sweet & Spicy Beer-Steamed Rock Crabs
(from The Spruce Eats) - Beer-steamed rock crab with a sweet and spicy seasoning!
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Grilled Spot Prawns
Yum! This simple preparation lets the buttery flavor and texture of California Spot Prawns, a West Coast delicacy, shine. Give it a try at home!
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Kevin's Baja-Style Grenadier Fish Tacos
From Real Good Fish: Kevin’s Baja-Style Grenadier Fish Tacos
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Halibut with Pea & Fava Puree
Enjoy this recipe for Halibut with Pea-Fava Puree. Shared with us by Real Good Fish.
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Ginger-Glazed Salmon with Fennel, Peaches & Apricots (Chef Matt Beaudin)
This delicious king salmon recipe was provided by Executive Chef Matt Beaudin, Monterey Bay Aquarium.
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5 Chef Hacks to Cook Your Favorite Local Seafood
Chef Colin Moody offers tricks and tips for working with some of Monterey Bay’s most popular and tasty seafood staples.
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Ceviche with Fuyu persimmons and pomegranate seeds
Locally caught fish marinated in fresh lime juice with an array of delicious and colorful fruits and vegetables.
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Grilled Sardines with Green Peppers
Stuffed with lemon and bay leaves, sardines are delicious with grilled peppers and a sourdough toast.
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Caesar Dressing with Anchovy
This “fiery” dressing is centered on lemon, garlic, and anchovy—with no egg or cream to get in the way of its flavor.
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Seared Tuna with Japanese Salsa
Don't miss this easy recipe for Seared Tuna with Japanese Salsa, thanks to our friends at H&H Fresh Fish.
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