Smoked El Nino Bonito Salad with Honey Mustard Dressing
In some El Nio years, bonito make their way into our area and chef Kevin Butler smokes some of the bounty. When bonito aren't available, our locally caught, house-smoked black cod or king salmon will stand in beautifully. This is a super fast and easy way to enjoy a healthy meal of local smoked fish!
Herb-Seared Sand Dabs with Warmed Arugula and Fire-Roasted Tomato Salad
This recipe is courtesy of Paul Jansen and is shared via foodnetwork.com. Serves 4-6. We don't have a photo so if you try making this, please send us one and we will post it here! The recipe calls for fillets, but you should just use your pan-ready sand dabs as is.
Panko-Crusted Fish Sticks with Lime and Tarragon Aioli
This flavor-filled aioli takes on a faint green hue. Paired with the crunchy fish sticks, it makes a delicious change from traditional tartar sauce. This is great finger food and takes no time at all to prepare.
Steamed Whole Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
This recipe uses a whole sole, rather than fillets. This recipe appeared in the February 2002 issue of Sunset magazine. Serves 3-4 as part of a multi-course meal or an appetizer.
Salmon Poke Bowl
A salmon poke bowl is a perfect one-bowl meal that’s packed with nutrition and easy to make and customize. Blending the highest-quality local king salmon with fresh ingredients and a quick sauce creates the perfect balance of savory, sour, sweet, and spicy.
Opah Nicoise Salad
English cook Delia Smith called the nicoise salad "one of the best combinations of salad ingredients ever invented.” This classic French summer salad - made with tomatoes, hard-boiled eggs, and nicoise olives - is made even more delicious with opah fish.
We borrowed this quick seafood salad recipe from Food and Wine, and with over 2,500 5-star reviews, we think you’ll see why. This dish combines white beans and chunks of crab with a lively mint oil. Works great with shrimp or crab!