This episode we rewind to May 1st 2013: When nature gives you something as perfect as an endive leaf, you use it as a spoon of course. Oh, and add shrimp to it too.
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While they are no hard rules for an authentic SD fish taco – I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce, and of course, shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.
No cans here, just beautiful Bigeye Tuna steamed fresh and turned into amazingness.
Welcome to Tommy from Catalina Offshore Week on the Livecast. My good friend Tommy will be here to talk simple seafood dishes all week – and today is as easy as it gets. Super delicious brown shrimp quickly seared then tossed with a little delicious bbq sauce. Who knew?