A seafood extravaganza in your mouth! But the real MVP might be the dill butter sourdough bread to sop up all that broth. Choose your own seafood, but the classics are clams, mussels, shrimp, crab, and salmon or halibut. Choice of Seafood: Clams, Mussels, Shrimp, Crab Claws, Salmon, Halibut, Scallops, Lobster or Langostine. 12 c
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There’s nothing better than dumping a big ol pot of seafood out onto a newspaper lined table top and going to town with a cold beer and lots of napkins. The seafood options are endless here, but the only secret is adding them at the right times during the boil, to ensure proper cooking. 16
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Smoked salmon can be tricky. But this is a no fail method that turns out the perfect smoked salmon every time. There’s several steps to follow, and a couple days of prep, but it’s well worth it. 2-3lbs Wild Caught King Salmon Fillet, skin on4 c Water1/3 c Kosher Salt1 c Brown Sugar1 c Maple
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A delicious creamy horseradish sauce is the perfect compliment to local California Yellowtail. But it also works great with other types of fish. Because of the boldness of the sauce, choose something like swordfish, tuna, salmon or shark instead of mild, flaky fish like halibut or seabass. 1 1/2lbs Swordfish (caught in USA)3 tbsp Vegetable
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This refreshing ceviche is a summer time staple. It works with almost any mild, flaky fish such as halibut, white seabass, rockfish, snapper, or cod. And whatever you use for this recipe, also works well for fish tacos making this a perfect appetizer for a fish taco night. Since ceviche is cooked with the acid
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This simple seared ahi has been the go to for years. It’s really easy to make, doesn’t require a lot of ingredients, and only takes a few seconds to prepare. Ingredients: 6-8oz. Sashimi Grade Ahi or Bluefin center cut loin2tsp dried ginger2tbsp sesame oil2tbsp sesame seedsSalt/PepperSoy SauceWasabi STEP 1:Season tuna with salt and pepper. STEP
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Maybe the most requested seafood dish from friends/family. I’m making these several times a year, and at most large gatherings. I can’t count the number of times people have asked me for this recipe. Any firm, mild, white flesh fish will do. White seabass is my favorite if you’re on the west coast with a
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