GO-TO WHOLE FISH RECIPE

» Heart-Healthy Whole Pacific Snapper en Papillote

RECIPE BY FERNANDA LARSON, MS, CN, BASTYR UNIVERSITY CALIFORNIA NUTRITION FACULTY

Pacific red snapper is a local fish widely available during the summer months. The fish’s delicate flavor is highlighted by fresh lemon and herbs. A 3-ounce serving of fish provides an average of 20 grams of lean, complete protein. The use of parchment paper as a baking vessel not only preserves the nutritional value and flavor of the fish but also makes for a sophisticated presentation and easy cleanup.

THE SIMPLEST MAIN DISH

» John Park’s Quick Poke

The guy behind the simple genius of Fish 101 in Cardiff and Leucadia knows how to throw together a poke bowl—but this is the version he prepares at home.

EASY SNACK, LUNCH, OR APPETIZER

» White Bean and Lemon Pepper Tuna Tartine

RECIPE BY HALEY HAZELL

Tartine is just a fancy way of saying “toast,” and this lemony tuna and white bean version is so easy it’s sure to become a go-to summer lunch. Light, bright, and mayo-free, this is not your grandma’s tuna salad.

Be sure to use local San Diego canned tuna from American Tuna Company.

ESSENTIAL SEAFOOD COCKTAIL

» Three-Step San Diego-Style Campechana

Campechana is a Mexican-style seafood cocktail with a variety of mixed seafood—some cooked, some raw—in a spicy, lime-spiked tomato-based sauce. This recipe comes from Mitch’s Seafood in Point Loma, San Diego.

A SHOWSTOPPER DISH

» Tepary Beans with Pan-Fried Pacific Mackerel

RECIPE BY JUAN GONZÁLEZ

Pacific mackerel is a sustainable and nutritious seafood choice—it’s also an underutilized common bycatch of commercial fishermen. Serve alongside summery tepary beans and enjoy this flavorful fish that is high in protein and omega-3s.

BASIC SASHIMI-STYLE BITES

» Yellowtail Sashimi

RECIPE BY JEN PHILLIPS

This is how pro skateboarder Bucky Lasek makes yellowtail sashimi.

Originally published in issue 78.