California Aquaculture Association

Author Archive of Sarahschlo

Recipe: Bronzed Seabass with Lemon Shallot Butter

Courtesy of thepioneerwoman.com Ingredients: 6 ounce Piece Of Sea Bass, With Or Without The Skin On 3 Tablespoons Butter 1 whole Medium-sized Shallot, Minced 1 whole Lemon, Zested And Juiced 3 Tablespoons Canola Oil Kosher Salt And Fresh Ground Pepper, to taste   Preparation: Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper. Heat canola oil in a medium-sized oven-safe pan over high heat for a few

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Recipe: Rosti Potatoes With Sterling Caviar

Recipe courtesy of Sterling Caviar As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa California. "I'm very spoiled, I only use the best, and this Caviar is world class". Serves 4 1/4 cup crème fraîche (see below) Juice of 1/4 fresh lemon 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper 2 medium russet potatoes 1/2 cup peanut oil 4 ounces Sterling caviar (or more or less to taste or

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Recipe: Grilled Lemon-Pepper Catfish

Ingredients 6 tablespoons lemon juice 1/4 cup butter, melted 2 teaspoons Worcestershire sauce 4 catfish fillets (about 5 ounces each) 1/2 teaspoon salt 1/2 teaspoon lemon-pepper seasoning   Directions In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally. Drain and discard marinade. Sprinkle fish with salt

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Recipe: Scallops with Tomatoes, Corn, and Paprika on Quick Polenta

Serves 2 Quick Polenta 1/2 cup polenta or coarse cornmeal 1 tablespoon olive oil 1/2 teaspoon coarse kosher salt 1/4 teaspoon paprika Freshly ground pepper 1/3 cup grated sharp cheddar cheese   Scallops 12 ounces sea scallops, patted dry Coarse kosher salt and freshly ground black pepper 1 1/2 tablespoons olive oil 2 green onions, sliced 1/8 teaspoon cayenne pepper 1 cup corn kernels (from 2 medium ears) 1 cup grape tomatoes or small cherry

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Recipe: Blackened Tilapia Baja Tacos

Ingredients 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 cup thinly sliced white onion 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled

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Recipe: Oysters with Raspberry Mignonette Granité

Ingredients 1/2 cup raspberries (about 1/2 of a 6-ounce container) 3/4 cup red wine vinegar 1/3 cup minced shallots 1 teaspoon coarsely ground black pepper Pinch kosher salt 3 to 4 dozen oysters in their shells, scrubbed Ice, for serving   Instructions Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.) In a small bowl, combine raspberry purée

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Recipe: Garlic Grilled Tilapia with Couscous

Ingredients 2  tablespoons  fresh lemon juice, plus wedges for serving 1  tablespoon  olive oil 2  cloves garlic, chopped kosher salt and black pepper 4  6-ounce tilapia fillets, split lengthwise 1  cup  couscous 1  tablespoon chopped  fresh flat-leaf parsley 2  tablespoons  chopped sun-dried tomatoes   Directions In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and

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Recipe: Spaghetti with Manila Clams, Asparagus and Lemon

Ingredients (Serves 4) 14-16 ounces spaghetti, preferably multigrain 2 tablespoons olive oil 2 large shallots, thinly sliced 1 pound asparagus, trimmed, cut into 2-inch lengths Coarse kosher salt and freshly ground pepper 1/2 cup dry white wine 1/2 cup bottled clam juice 3 pounds Manila clams 1/2 cup sliced fresh chives 1/3 cup minced fresh Italian parsley 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Directions Fill a large

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Recipe: Halibut Fish Chowder

Ingredients 4 1/2 cups water 4 bay leaves 1 1/2 pounds halibut fillets or other firm white fish, skinned 3 slices bacon, uncooked 3 1/2 cups cubed peeled baking potato 1 1/2 cups chopped onion (about 1 large) 1/2 cup coarsely chopped carrot (about 1 medium) 1 1/2 teaspoons dried thyme 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 4 cups 2% reduced-fat milk 1 tablespoon butter, cut into small pieces   Preparation

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Recipe: Ginger-Scented Tilapia with Sugar Snaps

Serves 4 Ingredients: 1/4 cup reduced-sodium soy sauce 1 1/2 tablespoons Asian sesame oil 1 tablespoon red wine vinegar 1 1/4 pound tilapia fillets, cut into 2x1-inch pieces Coarse kosher salt and freshly ground pepper 1/4 cup all-purpose flour 3 tablespoons vegetable oil 1 bunch green onions, thinly sliced 1/4 cup minced peeled fresh ginger 1/4 teaspoon red pepper flakes 1 pound sugar snap peas, strings removed 1 1/2 cups reduced sodium chicken

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Recipe: Abalone Steaks with Lemon Caper Sauce

Ingredients: Abalone steaks crushed saltine crackers or panko whole egg or egg whites clarified butter fresh lemon slices Beat egg until slightly foamy. Dip abalone steaks in egg then crushed saltine crackers or panko to evenly coat both sides. Place the steaks on a tray and allow to rest at room temperature for at least 10 minutes. This helps to promote even cooking and a crispy texture to the coating. Hint: It is important to pre-heat the skillet

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Recipe: Sturgeon Fish Tacos with Avocado Salsa Verde

Ingredients 1 lb fresh sturgeon filet 1 container French's fried onions 1/2 cup panko breadcrumbs 1 tbsp each: Salt, pepper, garlic powder Any desired toppings (like shredded cabbage, red onion, or sliced avocado) Small flour or corn tortillas Salsa ingredients 1/2 large avocado 1 bunch cilantro Juice 2 limes 2 cloves garlic 2 large green tomatoes (or red, if that's all you can find) 1 jalapeño, seeds removed according to desired level of heat Directions

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Recipe: Whole Roasted Striped Bass atop Seasonal Vegetables

Ingredients Whole striped bass, cleaned Seasonal vegetables Whole dill Olive oil Salt Pepper Seasoning mix Directions If baking pan is large enough, cook the fish whole. If not, remove the tail and head. Slice or chop seasonal veggies in fairly large chunks and arrange in the bottom of a deep roasting pan. Stuff whole dill into the fish cavity. Place fish on top of the vegetables. Lance the fish. Rub the skin with olive oil, drizzling some on the

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