Local Fish, enjoy now and vote with your dinner.

I recently attended a forum at Olivetto’s, and thanks for hosting, on the future of fishing on the West Coast. Like many consumers and supposedly aware food types, I thought understood a bit about the complexities surrounding the current state of fishing. I did not.

I now understand a bit, just enough to be dangerously sort of informed, but there is a crucial fight going on that will greatly influence the future of West Coast fishing. We are moving rapidly to a quota system much like taxicab medallions and right now the quotas are being divied up. Great tension exists between larger trawl fisherman, smaller hook and line boats, the government and the environmental community.

Take some time to learn about what is going on and in the meantime, buy local fish. Here is last nights dinner, poached halibut with a shitake/miso brown rice quick pilaf, gai choy and cherry tomatoes. Very easy to make

What do you need?

1. 12 to 16 ounces of fresh halibut cut into two pieces and skin off.
2. 1 cup cooked brown rice.
3. 10 to 12 small sized summer squash.
4. 6 oz. shitake mushrooms.
5. 1 cup miso broth
6. 6 green onions.
7. Misc:  Butter, sake, ginger and soy sauce.
8. Handful of cherry tomatoes and asian greens like gai choy or napa cabbage.

In a saucepan heat 1 cup miso broth.  Add the onions and the mushrooms.  Simmer for 15 or more minutes, the longer the better.  When done,  in a large preferably non-stick pan heat water sake and ginger to slow boil to poach the halibut.  5 minutes before done add cherry tomatoes and greens such as gai choy or napa cabbage.   When plating, pour the miso/mushroom broth over the brown rice.  Optional garnish, tobiko roe/lemon/butter.

Enjoy while you are supporting your local fishery.