Seafood
September 15, 2015
Living on the Central Coast, we are lucky to have access to a fantastic selection of local seafood. With summer coming to an end, we wanted to showcase some of our personal takes on the variety of seafood that you can enjoy now and far into the fall months.
| Local Wild King Salmon with a Lemon Shoyu Marinade | This dish will pair with a fruit forward Grenache. The marinade is slightly salty and the Grenache provides a rich core of fruit to contrast against it, while the moderate acidity will lessen the saltiness. | |
| Seared Scallops on A Sliced Grilled Golden Delicious Apple with Honey, Lime and Herbs | This dish will pair with Viognier which has the texture and ripe fruit that will bring out the sweet caramelized notes of the scallop. The addition of the apple and honey provide the bridge ingredients that will connect the floral aromas and stone fruit flavors in the wine. | |
| Steamed Clams with Wine, Butter, Garlic and Herbs | This dish will pair with a creamy oaked Chardonnay that still carries bright acidity. The creaminess will mirror the flavors of the rich buttery broth while the acidity will cut through it, refreshing your palate after each sip! | |
| Crispy Morro Bay Black Cod with Grapes, Tomato, Cucumber and Basil Salad | This dish pairs with a Sauvignon Blanc. The dish has two components that beg for a high acid wine; the deep fried breading and the tart ingredients such as tomato and balsamic vinegar dressing need a similar sharpness which the wine provides. |
Crispy Black Cod Recipe
Serves four
Crispy Black Cod
- 1 pound Black Cod Fillets
- ½ Cup Flour
- 1 Egg, beaten
- 1 cup Panko Crumbs
- Salt and Pepper to taste
- ½ cup Grapeseed Oil
In 3 separate pie pans, place the following: one pan of flour, one pan of beaten egg and one pan of panko crumbs. Add a little salt and pepper to each.
Dredge each fillet of fish in the flour, then the egg and finally the panko crumbs. Heat the grapeseed oil in a medium sized sauté pan over medium heat. When the oil is hot, add a couple of fillets at a time and fry until golden brown, flipping halfway through to cook each side evenly.
Cucumber, Grape, Tomato and Basil Salad
- 4 Lemon cucumbers, peeled and cubed
- 1 cup Cherry Tomatoes, halved
- 1 cup Purple Grapes, halved
- ¼ cup Basil Leaves, thinly sliced
- ¼ cup Sweet Onion, thinly sliced
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic Vinegar
- Add salt and pepper to taste
Combine all ingredients in a medium mixing bowl and toss. Spoon over crispy fried black cod. Enjoy