Sally’s Fish House & Bar is a 5-minute walk from San Diego's Tuna Harbor Dockside Market, and the kitchen will grill, sauté, steam, or deep-fry any of the finfish you buy at the market. For the home cook, this moist, parchment-steamed rockfish is especially weeknight-friendly.
Created by chef Nobu Matsuhisa in New York more than 20 years ago, this delicate, buttery dish has fans around the world. We’ve adapted a version from former San Diego fisherman Zack Roach that features green onions and ginger.
Recipe: Miso-Marinated Black Cod
We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon).
This dish is a nod to the nostalgia of childhood TV dinners. But the difference here is fresh fish and our special tartar sauce, easily created from ingredients you likely have in the fridge.
Recipe: Grilled Fish and "Chips"
Maria Hines, chef of Tilth restaurant in Seattle, serves this refreshing, hot-and-cool salmon dish with a side of couscous seasoned with fresh herbs, lemon zest, and grilled cucumber slices.
Karen Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind. We love that it's packed with healthy ingredients like tomatoes, low-cal shrimp, and chickpeas.
Recipe: Shrimp and Chickpea Pasta