Crab at the Franciscan

We made it into San Francisco this morning and stopped at The Franciscan for some delicious fresh crab for lunch.





Grilled Halibut with Orange-Glazed Carrots and Turnips and Turnip Greens Salad

Monday night we made Grilled Sea of Cortez Halibut with Orange-Glazed Carrots and Turnips and a Salad of Turnip Greens.

To Make Orange-Glazed Carrots and Turnips. Cut into small equally sized pieces. Drop in pan and add water to about the top of the vegetables. Add 1 tablespoon olive oil and 1 tablespoons white sugar. Bring to boil. Reduce to simmer and cook until water is almost gone. Add the juice of an entire orange, 1 teaspoon orange zest, 1/2 tablespoon sugar, 1 teaspoon grated ginger and a dash of cinnamon. Cook for 3 minutes or until orange juice is almost gone.

To Make Turnip Greens Salad: Cut the leaves of the turnip greens away from the stems and turnips. Rinse well. Add champagne vinaigrette and let the greens absorb the dressing for 10 minutes. Toast pinenuts over medium-low heat. Add to salad and top with feta cheese.

Linguine and Clams

Tuesday we had our friend Mallory over and made linguine and clams. Classic italian dish turned out great. We got fresh clams from Whole Foods. This meal is actually much easier to put together than it looks.

Tangerine-Soy Glazed Sea Bass

Tonight we switched it up a bit and went Asian. I made a Tangerine-Soy Glazed Chilean Sea Bass with Tangerine-Soy Shrimp, Ginger-Garlic Bok Choy and Sushi Rice.

Everything came out great. This is not the simplest dish of all time, but well worth the effort.


Marinade: Juice of 3 tangerines, Juice of 1/2 lemon, 1/4 cup honey, 1/4 cup soy sauce, 1 teaspoon fresh grated ginger, 1 clove minced garlic.

Reserve 1/2 of marinade. Place Sea Bass Filets (skin on) in the marinade for 1 hour. Heat 2 parts olive oil, one part vegetable oil in pan. Just before reaching smoking point, sear fish skin-side down for 3-4 minutes. Flip and sear for 2 minutes. Finish with remaining marinade in pan. Move to finish cooking under tin foil.

While fish is cooling, heat 2 cloves of minced garlic in olive oil in wok over high heat (careful not to burn garlic, will only take a few seconds). Toss shrimp with other have of marinade (add extra fresh ginger to taste). Cook shrimp 2-3 minutes until pink.

Bok Choy: Remove shrimp from wok and add bok choy with minced garlic and olive oil to taste. Heat 3-4 minutes.

Sushi Rice: I cook my sushi rice in the rice cooker, which works fine for our purposes. The proportions below can be adjusted to taste. 2 cups short grain white rice, 3 cups water, 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon lemon juice, salt to taste. Some people add oil, I do not find it necessary.

Grilled Halibut with Roasted Vegetables

We made an grilled lemon-herb local halibut with roasted vegetables and saffron rice. We washed it down with one of our favorite California Sauvignon Blanc Producers – Cakebread!

Kathleen’s Early Birthday Dinner with the McKinleys

Tonight we had a delicious meal at the Fish Market on San Diego Bay with Casey and Erin (Weesner) McKinley. The Fish Market is always a favorite of ours. We started with Crab and Artichoke Dip. Kathleen had pan fried Almond Breaded Idaho Trout with a Black Bean Salsa. Erin had Fettucini in a white whine garlic sauce with jumbo shrimp. Casey had Clam Chowder. I had a blackened Wild Sea Bass with Au Gratin Potatoes and Roasted Vegetables. Great friends. Great meal.

Sorry the photos are a bit dark…





Grilled Fish Tacos with Spanish Rice and Refried Beans

Tonight I made grilled fish tacos with a jalapeƱo-cilantro cream sauce. With the tacos we had Spanish rice and Refried beans.

With the meal we had a tasty Brown Ale from Lost Coast Brewery. We also tried a very interesting banana beer after dinner. It was not too sweet. Pretty good actually.

It was a very San Diego Monday night meal.