To Our CSF Members...

These emails will be sent out the day before our CSF delivery to help current members prepare their meals and keep past members in the loop on what's available. Current members, please look to your inbox tomorrow for a reminder email that includes your personal pick up and account details. 

One Meal per Week Members

Fresh CA Swordfish

We're so excited to be offering some BEAUTIFUL deep drop caught swordfish from Southern Cal for you this week! Swordfish has a wonderfully meaty texture that is often compared to beef steak. This is a great seafood option for those of you who are new to eating fish or don't enjoy overly fishy flavors. With a meaty texture and taste, this is a truly distinguished fish.

These fish really don’t need much – a little olive oil, salt, and pepper under the broiler or on the grill make for a delectable dinner if you like to keep it simple and really enjoy the fishes’ own flavor and texture. It has a texture that is also superb for kabobs, pasta dishes, or any other plate you wouldn’t want the fish to get lost in.
Swordfish is also one of our favorite selection's to use with the 
Hakouya Soy Koji Sauce!

Grilled Swordfish with Lemon, Mint and Basil

Ingredients

• 1/2 cup olive oil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper

Looks delicious!

Ginger Garlic Swordfish

• 2 tablespoons butter
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets

Two Meal per Week Members Also Receive

Black Cod

Beautiful line-caught Monterey Bay is back on the menu this week courtesy again of Captain Zajac on the FV Serena May. It's filleted, skin-on. May have some bones but they are big enough to pick out or you can follow the line of bones with your finger and cut it right out without losing much fillet - best done before cooking. 

We know many folks modify to opt-out of this fish but we will always stand by our opinion that if you don't like black cod, you've likely never had it cooked right. To new members who haven't tried it before, it is much like Chilean Seabass in texture - creamy and velvety yet unlike Chilean Seabass, it's super sustainable. It's even higher in Omega oils than our local King Salmon, making it one of the healthiest species in our Monterey Bay to let melt in your mouth. We love it's juicy fatty goodness so much that we usually pour the remaining liquid over greens. It's ideal steamed, pan roasted, or broiled. 

As we always recommend, a miso marinade is traditional and such a great pairing but we've also included a dijon aioli recipe that struck us this week we welcome you to try. We have a beautiful selection of locally made mustards to compliment if you'd like to try them - find them in the Condiments Section of our CSF store. 

Did You Know

Pan-Seared Sablefish

INGREDIENTS

FOR THE AIOLI

• 1 egg yolk
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• ½ teaspoon grated lemon zest
• 1 large garlic clove
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup canola oil
• ¼ cup olive oil

For the Fish

• 4 (8 ounces) pieces skin-on sablefish (black cod)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Greens

• 2 bunches of Swiss chard or any green vegetable, cut into 2-inch pieces
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Miso-Marinated Black Cod

Ingredients

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons white miso paste
• 3 tablespoons sugar
• 4 black cod fillets

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