Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
Use the dropdown menu to sort recipes
By Species:
Recipes by Species
By Anatomy & Cut:
Or scroll to get inspired ↓ ↓ ↓
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.