What’s Cooking for the Holidays

Friday, December 18, 2015 | 8:48 pm

Charbroiled Blue Nose Bass with Vegetables 390pxThe holidays are a time to entertain, be thankful and share food, gifts and time with loved ones. This season, treat your guests to a feast of fresh fish.

San Marino Seafood offers a selection of fresh seafood and fish from the Pacific Ocean. “I like to see the local halibut come back in the season just because it’s from Santa Barbara [and] down to Mexico,” said Chef Basil Banks.

He also suggests the local halibut, New Zealand sea bass and bluenose sea Tuna Saladbass. These fish can easily turn into a party pleasing dish. Chef Banks suggests pan searing, finishing the fish in the oven and adding sauces like lemon caper or garlic basil butter.

This is also the season to enjoy spotted prawns from Santa Barbara. “We just cut them in half and grill them with a little bit of olive oil and lemon juice,” said Chef Banks.

Finally, end the feast with an Eggnog Crème Brûlée from San Marino Seafood.

For more cooking tips and a great dessert to go visit San Marino Seafood at 2150 E. Huntington Drive in San Marino. Visit San Marino Seafood at www.sanmarinoseafood.com.

 

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