Santa Barbara Crab Cakes
12 California Rock Crab Claws (Cooked & Cleaned)
1 Everything Bagel, Shredded
2 Eggs, Beaten
Louisiana Fish Fry
Mix all ingredients in a bowl, except Louisiana Fish Fry. Shape into patties, then top with Louisiana Fish Fry. (Make sure you have about a 50/50 ratio of crab and bagel.) Fry in hot oil until golden brown.
Ricci del Mar Linguini
(Linguini with California Sea Urchin Roe)
5 pieces of Sea Urchin Roe
Prepare pasta and in a large frying pan mix 5 pieces of sea urchin roe, olive oil, garlic pieces. Toss with pasta place back in a cleaned sea urchin test and add red pepper to taste. Serves 4.
Rosalia’s Barbequed Halibut
First make breadcrumb mixture. Breadcrumbs, Parmesan cheese, to taste. Mix in your desired to taste, salt, pepper and dried oregano. Mix in bowl and set aside. Take your desired piece of California Halibut and roll in olive oil and then pat on both sides into the breadcrumb mixture. Ready to put on the barbecue. Brown nicely on both sides. Does not need a long time of cooking or will make fish very dry.
Miso Marinated Black Cod
¾ Cup Mirin
2 Cups White Miso Paste
1 ¼ Cups Granulated Sugar
¼ Chopped Scallions (or More)
1 Tbs Fresh Grated Gginger (or More)
Four Black Cod Fillets
Bring the sake and the mirin to a boil in a saucepan for about 20-30 seconds to boil off the alcohol.
Turn the heat down to low and add miso paste, mixing with a wooden spoon. After the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Add scallions and ginger
Pat fillets thoroughly dry with paper towels. But filets in gallon size zip lock bag and cover with marinade. Place in refrigerator for 24-72 hrs flipping bag over occasionally.
Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
Teriyaki Ridegeback Shrimp
1 lb Fresh California Ridgeback Shrimp
½ Cup Pineapple Juice (small individual cans work well)
4 tbs Soy Sauce
½ Cup Vegetable Oil
A bit of Fresh Grated Ginger Root
Mix pineapple juice, soy sauce, vegetable oil and ginger in bowl. Shell and devein raw ridgeback shrimp. Marinate shrimp about 15 minutes. Shrimp doesn’t take a long time. Drain shrimp and grill. Shrimp are done when they turn from opaque to white, usuallt takes a couple of minutes.
Commercial Fishermen of Santa Barbara
Easy Ginger Soy Grilled Fish
Contributed by a culinarily challenged customer
¼ Cup Honey
½ Cup Soy Sauce
1 tablespoon Freshly Grated Ginger
2-3 Cloves of Garlic (Chopped or Crushed)
1 cup Olive Oil
3 tbs Apple Cider, White or Rice Vinegar
*1 1/2 to 2lbs of Firm Fish
Add ingredients and whisk in a shallow bowl, marinate fish for at least an hour. Grill on medium for about 2-3 minutes per side, for 6-8oz pieces at ½” thick (little more for thicker pieces, a little less if thinner). Meat should be white 1 ½ (2 min per side if using Tuna)
*Fish sold at Tuna Harbor Dockside Market that would work well with this recipe, include yellowfin tuna, bluefin tuna, albacore tuna, yellowtail, thresher shark, leopard shark, swordfish