Here we are again with another look back at some of the fish dishes we've had in the past few months. Above is Shrimp al Mojo de Ajo - shrimp in a slowly caramelized garlic sauce. Some bread for dipping is a necessity - you can't let any of that sauce go to waste!
Grilled Yellowtail Collar
We've gotten these Yellowtail collars from Catalina Offshore a couple of times now, and really enjoy them. We give them a quick brine and then toss them on the grill. They taste great and there is a surprising amount of meat on them.
Seared Swordfish with Thyme
While mediocre Swordfish can be uninspiring, good Swordfish is truly outstanding. Juicy and flavorful, you don't need to do much to it.
Bay Scallops in Caramel Sauce
This was an experiment that wasn't quite a success. The sweetness of the Vietnamese caramel sauce combined with the natural sweetness of the scallops was a bit much. It was pretty, though!
Callo de Hacha Scallops
A more successful dish was these Callo de Hacha Scallops (so named because they look like the head of an axe when in the shell). We didn't do much to them, and just barely cooked them through. Fantastic, subtle flavor.
California King Salmon
Because we've been trying to eat local fish, and salmon don't grow around here, we haven't had it very much. We really like it, though, so when Catalina Offshore got some in from Northern California we decided that was local enough.
Black Gill Sandwich
I love a good fish sandwich. This one was Black Gill Rock Cod (a new favorite fish of ours), panko-crusted. Don't forget the pickles!