Cooking

Quick & Easy Lobster Salad You Can’t Mess Up By Megan Waldrep Ingredients Steamed lobster tails Romaine lettuce Mayo Worcestershire sauce Lemon Purple onion Salt Pepper Chives, finely chopped for garnish Instructions Steam lobster tails… Read More

Rockfish “Poisson Cru” By  Juliette Verstaen Ingredients ¾ cup of fresh lime juice (approx. 12 limes) 6 tbsp canned coconut milk ½ tsp microplaned (or grated) fresh ginger 2 cups diced ½ inch rockfish (approx… Read More

Autumn Harvest Spiced Salmon By Sarah Meuser Makes 2 servings Ingredients for Apple Cider-Infused Roasted Grape and Parsnip Puree 2 cups red seedless grapes 2 cups peeled and sliced parsnips, each sliced 1/4-inch thick (about… Read More

Swordfish and Cherry Tomato Pasta By Giorgia Troiani & Angelo Lucia Makes 2 servings Ingredients 1 tablespoons of pine nuts 7 oz / 200 gr of cherry tomatoes 1 garlic clove 1 ½ tablespoons of… Read More

“Might be the Best Dinner I’ve Ever Made” Ginger, Garlic, Agave & Lime Black Cod with Black Beans & Brown Rice with Ginger Jalapeño Salsa By Lauren Amundson Winnewisser Makes 4 servings Ingredients for Ginger,… Read More

Ginger-Apple Halibut with Chili & Guava By Ethan Clark Ingredients 2 lbs. fresh wild-caught, local California Halibut 1/2 cup organic avocado oil 3 medium sized chili peppers 2 small guavas 1 large Granny Smith apple… Read More

Cioppino By Linda Tappeiner Ingredients for Cioppino 3 tablespoons olive oil 3 cloves minced garlic ½ to ¾ cup minced Italian parsley ½ bell pepper-minced 2 stalks celery-minced 1 can tomato sauce (8-ounce size) 1… Read More

Red, Yellow & Orange Tomato, Shrimp & Avocado Gazpacho for SBMM’s Sustainable Seafood Recipe Contest “I buy my seafood from Get Hooked, Santa Barbara’s own Community Supported Fishery, and Santa Barbara Fish Market. These vendors exclusively… Read More