Made in Monterey

The best way to thank someone for something is to cook them dinner, in my humble opinion.  It’s more personal that way, I think.  Also, cooking is a creative art and relaxing, you get to be alone with yourself in the kitchen creating something, something that someone else (or you, yourself) will savor.  I don’t know about you but I find peace in cooking, I relax (especially when I drink a glass of wine and listen to good music while I’m cooking, jejeje).  I had a “Thank you” dinner scheduled last night for a friend who did a huge favor for me…so I decided to try to go local… 

Yesterday on my way home from work I stopped at the Monterey Fish Company (at Wharf #2) to see what was fresh.  They had recently caught Monterey Bay Rock Cod, among other fish, but that looked good to me.  I bought a couple fish and the nice young guy scaled the fish and gutted them.  I asked if I could watch and he showed me how to swiftly and cleanly gut a fish, something I have never done before.  It will take several poorly gutted fish before I can do it with his grace.  I also bought squid but did not prepare it last night, I’ll keep that for another post.  

Thank you fishies, for letting me eat you 

I went with simple: extra virgin olive oil (grown and pressed in Watsonville), Crane Lake Sauvignon Blanc (from Napa Valley), rosemary (that I picked at work), thyme (that I picked in my aunt’s garden), Meyer lemon slices (that were given to me from my friend’s tree), salt (oops, Himalayan salt that I bought at the store) and garlic (that I found in my parents’ kitchen which surprisingly enough CAME FROM CHINA!).  Well, I try to do local.  

I put 2 super long pieces of foil on a baking sheet, perpendicular to one another, laid the fish on the foil and generously poured olive oil, salt and the herbs over and in it.  I had cut some slits in the fish and stuffed the slits with herbs and chopped up garlic and inside the fish I placed thin slices of the lemon and more garlic and herbs.  At the end I drizzled the fish with some white wine and sealed the foil, making a tent like structure.  I put it in a preheated oven (at 375˚ F) and baked it for 20 minutes. 

seasoned Monterey Rock Cod 

 The green beans (from the Farmer’s Market) were blanched then tossed in olive oil and butter that had thyme and almonds frying in it. 

green beans from the Farmer’s Market



Dessert was honeydew (farmer’s market) with lime  (farmer’s market) squeezed on it and fresh mint (aunt’s yard)…refreshing!

Leave a Reply

Your email address will not be published. Required fields are marked *