Edible Monterey Bay

Rockfish In Red Chimichurri Sauce

from Rockfish Rebound

Courtesy Joshua Plesh, chef, Wild Fish in Pacific Grove

Wild Fish in Pacific Grove is all about the seafood, and that’s right up Joshua Plesh’s alley. The restaurant’s executive chef is a big fan of groundfish and he’s delighted to hear that more types will be available in the months to come.

With rockfish, sablefish and Petrale sole on the menu, it’s definitely something that Wild Fish is getting behind. The restaurant was one of more than a dozen Monterey Peninsula establishments that participated in the Get Hooked week to promote locally caught seafood.

Plesh says this recipe is easy for home cooks to prepare, and since a whole fish is used, it is also visually stunning for a dinner party.

1½–2 pounds whole rockfish (We use … Read More

DUNGENESS CRAB LASAGNA WITH GREENS AND MUSHROOMS


Photo by Crystal Birns

Courtesy Tom McNary, chef, Soif in Santa Cruz

2 ounces shallots, diced
10 ounces mushrooms (I like porcini and chanterelle)
3 cups cream, reduced to 1½ cups
1½ cups tomato sauce, reduced to ¾ cup, or –½ cup sundried tomato purée
1 pound mixed greens, like kale and chard
1 clove garlic, chopped
¼ cup red onion, thinly sliced
1½ pounds Dungeness crabmeat, picked
2 tablespoons mixed herbs, such as parsley, tarragon and chives, chopped
1 pound fresh pasta sheets, blanched
4 tablespoons Parmesan cheese, grated
Salt and pepper

In a large pan over medium heat, wilt the greens with the red onion and chopped garlic. Strain to remove excess liquid and lightly chop.

Heat cream over medium-high heat and reduce to a simmer until 1½ … Read More

IAN’S FAMOUS MISO-MARINATED SABLEFISH


Photo by Ellie Hamner

Courtesy Ian Cole, co-owner, Ocean2Table in Santa Cruz

Serves 3 to 4

¼ cup red or white miso paste
¼ cup sake
2 tablespoons mirin
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/8 cup sugar
4 black cod fillets, 5 to 6 ounces each (typically one full share)

Whisk together miso, sake, mirin, soy sauce, oil and sugar. Rub mixture over every surface of black fillets. Transfer to a plastic zipper-lock bag or sealable container. Proceed immediately to the next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod fillets … Read More

Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

3 quarts shaved vegetables
1 quart mizuna
¼ cup carrot vinaigrette
1 pound poached shrimp
1/3 cup pickled carrots, chopped
2 cups oranges, segmented

SHAVED VEGETABLES

3 bunches baby carrots, cleaned
2 heads fennel

Shave all carrots and fennel on a mandolin as thinly as possible and place in ice water for about 15 minutes. Then remove from the water, spin in a salad spinner and reserve.

CARROT VINAIGRETTE

1 quart carrot juice reduced to ½ cup
1/3 cup champagne vinegar
1 cup olive oil
2 tablespoons lime juice
1 tablespoon ginger, chopped
Salt

Combine all ingredients in a food processor and blend until completely mixed.

SHRIMP

Cooking liquid:
¼ gallon water
¼ bottle white wine
½ … Read More

CHICORY SALAD WITH DUNGENESS CRAB

CHICORY SALAD WITH DUNGENESS CRAB

Chickory Salad

courtesy of Gabriella Café’

Dressing:

1–2 cups olive oil
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 tablespoon diced shallot
Pinch salt
Pepper to taste

Blend all ingredients together in a food processor until it emulsifies.

Salad:

2 heads of chicory lettuce, clean
1 cup Dungeness crab
1/2 bunch radishes, sliced
1/2 red onion, sliced

Toss lettuce, crab, radish and onion together in a large bowl. Add dressing. Serve chilled.

Recipes: Additional recipes from Gabriella Café can be found at www.ediblemontereybay.com under the “Recipes” tab. The recipes are Slow-Braised Short Ribs with Wild Chanterelle Mushroom Bread Pudding, Mizuna Salad with Pickled Chickpeas and Castle Vetrano Olives and Roasted Live Earth Beets with Walnut Purée, Arugula, Candied Citrus and Herb Chevre.

Read moreCHICORY SALAD WITH DUNGENESS CRAB

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