Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
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Photo by Oriana Poindexter
Sablefish Sinigang
Sinigang is a highly regional dish throughout the Philippines, with the protein and veggies varying depending on what is found locally. The binding factor being the tart, tamarind-based broth in which all the ingredients are stewed. Sinigang also has its various regional takes throughout the US. This recipe uses rich, soft sablefish, high in omega-3 fatty acids. Its richness is an excellent balance for the sour tamarind.
Sablefish (Black Cod) Moqueca Baiana
Anyone looking for a way to eat more fish for their health Moqueca Baiana is a Brazilian stew featuring fish simmered in coconut milk, tomatoes, onions, garlic, and cilantro, and characterized by the use of ingredients of African origin: peppers, coconut milk, and palm oil (dendê), the latter giving the dish its signature bold color. Making it with locally-caught sablefish puts a San Diego twist on a beloved Brazilian dish.
Korean Spicy Braised Mackerel (Godeungo Jorim)
This is a traditional Korean recipe, godeungeo jorim that can also be used for black cod (eundaegu jorim). Jorim, meaning “braised,” is a cooking style that is widely adaptable to many types of fish available in San Diego. A one-pot dish, it combines a simplicity of preparation with complex flavors.