Compliments of Villa Creek - Paso Robles, CA
Scallop (cut in half)
1 lb.
Lime Juice
1/2 cup
Orange Juice
1/4 cup
Fresh Ginger (grated)
2 tbls.
Large Red Bell Pepper (diced)
1/2
Serrano Chiles (diced)
2
Red Onion (diced)
1/2
Cilantro (stemmed & chopped)
1/2 cup
Juice of Lime
1
Salt
To taste

Mix lime and orange juices together with ginger. Pour mixture over scallops.
Marinate 2 hours.
Make salsa out of remaining ingredients and blend together with scallops.
Marinate another 2-4 hours.
Serve with flour or corn chips.


Compliments of The Inn at Morro Bay - Morro Bay, CA
Dungeness Crab Meat (cleaned)
4 oz.
Maine Lobster Meat (cooked)
4 oz.
Mayonnaise
2 oz.
Dijon Mustard
1 tbls.
Fresh Thyme (chopped)
1 tsp.
Fresh Bread Crumbs
2-3 tbls.
Lemon Juice
1 tsp.
Capers (chopped)
1 tsp.
Egg
1

Carefully pick through crab and lobster meat checking for pieces of shell. Discard all shell pieces.
Gently combine all ingredients together. Form mixture into four evenly sized cakes. More breadcrumbs can be used to coat the outside of the cakes if a more crisp crust is desired.
In a non-stick pan, sauté cakes in olive oil for 2-3 minutes per side, or until golden brown.
The cakes can be served with several different sauces or relishes. A favorite of the Inn at Morro Bay is a simple garlic lemon mayonnaise, otherwise known as an aioli. Bon Apetit!
Yield: 4 each, 2 1/2 oz. cakes.


Compliments of Rose's Landing - Morro Bay, CA
Crab Meat
2.5 lbs.
Fresh Garlic
1 tbls.
Black Pepper
1/2 tsp.
Salt
1/2 tsp.
Fresh Dill
1 tbls.
Lemon Juice
1/4 cup + 2 tbls.
Red Onion (finely diced)
3/4 cup
Green Onions (chopped)
3
Mayonnaise
1 cup
  Jack Cheese 2 oz.

Combine above in large mixing bowl and mix well.  
TO MAKE CRAB MELT:  
Lightly butter and grill 2 slices sourdough bread.  
Place 2 oz. jack cheese on 1 slice and let melt.  
Place 3/4 cup crab mix on grill and heat through.  
Place heated mix on 1 slice of bread and top with slice that has melted cheese.  
Cut in half and serve.  


Compliments of McPhee's Grill - Templeton, CA
Fresh Oysters (scrubbed & rinsed)
1 dozen
Fresh Cilantro
1 bunch
  Fresh Jalapeno 1
Green Onion
1
Mild Olive Oil
1/4 cup
Fresh Lime Juice
1 tbls.
Seasoned Rice Wine Vinegar
1 tbls.

Wash and dry off the Cilantro. Trim the stems and rough chop the leaves.
Cut Jalapeno in half and scrape out seeds. Mince Jalapeno pepper.
Cut the green onion in half & mince.
In a glass bowl, mix the cilantro, pepper, onion, oil, lime juice and vinegar. Let is sit about an hour before using.
Over a medium hot barbecue fire, place oysters round side down. After a few minutes the shell will pop open. Remove from barbecue, trying not to spill the liquor of the oysters.
Place on a platter and spoon the cilantro vinaigrette over each oyster.


Compliments of Embassy Suites - San Luis Obispo, CA
Swordfish Steaks (6 oz.)
4
Jose Cuervo Tequila
1/2 cup
Olive Oil
1/2 cup
Fresh Lime Juice
1 cup
Granulated Garlic
1 tsp.
Kosher Salt
1 tsp.

Mix tequila, olive oil, lime juice, garlic and kosher salt together to make marinate sauce. Be sure to mix well.
Let swordfish marinate for 1/2 hour on each side.
For best flavor charbroil or barbecue and top with Tequila Lime Butter.

TEQUILA LIME BUTTER  
Unsalted Butter (softened) 1/2 cup
Jose Cuervo Tequila 1/4 cup
Zest of Lime (finely chopped) 1
Juice of Lime 1
Kosher Salt Pinch

Mix together until well blended


Compliments of Salty Pelican in Baywood Park, CA
Tri-Tip or Flank Steak, cut in thin strips 4-6" long, about 2 oz. each
4 strips
Shrimp, peeled deveined, tail on 16/20 count size
4
Pineapple Chunks
Bottled Teriyaki Sauce
Cilantro (chopped)
1 tbls.
Toasted Sesame Seeds
2 tsp.

Wrap each shrimp with a strip of steak and thread on a bamboo skewer with a pineapple chunk in between.  
Marinate in about 1/2 cup of teriyaki sauce for 5 minutes on each side. Discard marinade.  
Broil or grill slowly over moderate heat (no flame on charcoal fire or low flame on gas grill) to allow shrimp to cook through.  
Serve on plate and garnish with chopped cilantro and toasted sesame seeds. Serve with additional teriyaki sauce for dipping.  


Compliments of Rodney's Restaurant - Baywood Park, CA
Boneless Red Snapper Filets (8 oz.)
4
Sea Scallops
12 oz.
Heavy Whipping Cream
2 cups
Egg
1
Salt & Fresh Ground Pepper
To taste
Fresh Tarragon Leaves
Pinch
Shallots (minced)
2 medium
Garlic (minced)
1 small
Red Bell Pepper
1 medium
Chardonnay
12 oz.
Juice of Lemon
1
Butter (cut in small pieces)
8 oz.
Chives (chopped fine)
1 bunch

In food processor, puree scallops. Add 1 cup cream, egg, salt & pepper, and tarragon. Process until smooth. Set aside.
Preheat oven to 375 degrees. Lay out snapper filets. Season with salt & pepper. Spread scallop mousse evenly over filets and roll them up.
Place red bell pepper directly on gas burner over medium flames and let blacken on all sides. While still warm, wrap in plastic for 2 to 3 minutes. This allows it to peel easily. Peel and seed bell pepper. In a food processor add bell pepper and the lemon. Puree until smooth.
Sprinkle the shallots and garlic in a stove-top-safe roasting pan. Add Chardonnay. Place the rolled fish in the pan. Over high heat, bring the liquid to a simmer. Place the pan in the oven and bake for approximately 15 minutes and transfer fish to a buttered warm platter.
Add the red pepper puree to the roasting pan liquid and on medium heat reduce by half. Add remaining cup of cream and continue to reduce until the sauce is slightly thickened. Whisk in butter, a few small pieces at a time.
Top the fish, already on a warm serving platter with sauce. Garnish with chopped chives.


Compliments of Pete's Southside Cafe - San Luis Obispo, CA
Fresh Albacore
2 lbs.
Red Onion (chopped)
1 small
Red Bell Pepper (chopped)
1 small
Green Bell Pepper (chopped)
1 small
Celery (chopped)
3 stalks
Mayonnaise
2 cups
Granulated Garlic
1 tbls.
Ground Black Pepper
1 tsp.
Salt
1 tsp.
Oregano
Pinch
Yellow Chiles (chopped)
4
Lemon Juice
2-4 tbls.

Lightly poach albacore in salted, low boiling water until pink in middle is visible. Remove and let cool.
Break fish apart with fork or fingers. Add remaining ingredients and gently mix together.
Can be served over green salad or in sandwiches for a great summer dinner.
Serves 6 to 8.


Compliments of Rosa's
Salmon Filet (sliced thin)
2 lbs.
Olive Oil
5 tbls.
White Onion (cut in 1/2" cubes)
1 small
Red Bell Pepper (cut in 1/2" cubes)
1 small
Garlic (diced)
2 cloves
Basil (chopped)
8 leaves
Whole Peeled Tomatoes (and juice) 4 oz..
Dry White Wine 1/2 cup
Roma Tomatoes (cut in 1/2" cubes) 8
Fermented Black Beans 1 oz.
Fish Stock 1/2 cup
Zest of Lemon 1
Salt & Pepper To taste
Capellini Pasta 2 lbs.

In a 12" sauté pan, combine olive oil, white onion and red bell pepper. Cook until onions are opaque.
Add basil (save some for garnish), garlic salt and salt & pepper.
Once garlic begins to brown, add white wine, Roma tomatoes, fermented black beans, fish stock whole, whole tomatoes & juice and lemon zest. Simmer for about 5-8 minutes or until juice is reduced by 1/3.
Add salmon filet, cover and cook until salmon is done (about 5 minutes).
Boil salted water in a 5 quart pot. Add Capellini. Cook for 2-3 minutes or until ardent.
Drain pasta and transfer to plate. Top it off with salmon and garnish with parsley and basil. Enjoy!


Compliments of Giovanni's Fish Market
Clams
3 lbs.
Sliced Bacon (chopped)
4-5 slices
Onion
1 medium
Porter Beer
1 bottle

Cook bacon until cooked halfway.
Add chopped onion.
Cook until bacon is golden brown
Add clams, then 1/2 to 3/4 bottle of beer. Steam for 7-8 minutes until clams pop open.
Stir bacon, onions, and beer mixture over top of clams so all mixed well together. Serve while hot.
Serves 2-3.


Compliments of Great American Fish Company - Morro Bay, CA
Yellow Onion (diced)
1 medium
White Wine
1/4 cup
Capers
3 tbls.
Fresh Garlic (chopped)
1 tbls.
Thresher Shark Loin
4-8 oz. portions
Salt & Pepper
To taste

In sauté pan, combine onion, wine, capers and garlic. Sauté until onions are transparent. Set aside and keep warm.

Lightly season shark with salt and pepper.

Grill, broil or pan fry shark until cooked through.

Transfer to serving plate and top each portion with equal parts of the sauce.