We had special guests with us this weekend, so we wanted to make a fun dinner at home, allowing us to linger over drinks, dinner, and, um, more drinks. On Saturday morning, before they arrived, we made the rounds to our new favorite places for the freshest ingredients. The coup of the morning was finding the Kanaloa Seafood Market. I learned about it on yelp.com, which I am finding is a fantastic resource for someone like me, new to a community. Kanaloa’s only uses select fishermen to source their sustainable seafood. Their mission is “doing the right thing, in the right way, at the right time, for the right individual, for the right reason, with the right feeling…every time.” This place is amazing – you should check it out. Not only do they eat their values, they ship everywhere.
We learned from them that the only locally, sustainably sourced fish for us at the moment is halibut. Given that our menu included fish tacos, halibut was actually what we wanted – either that or mahi mahi. We dressed our halibut with a bit of lime juice, tequila, olive oil, Old Bay, chipotle chili powder, and then grilled it. Taco toppings included guacamole made with fresh avocados from the farmer’s market, cabbage, cilantro, and my housemade tomatillo salsa. These tacos rocked. On the side, we served this Southwest Rice and Corn Salad. The flavors are bold but light and make a nice companion for fish or fowl. Black beans, margaritas, good tunes, and family…some evenings are better than others!
Any chance of getting the tomatillo salsa recipe?
Sure! Next time I make it, I’ll write a recipe down. Until then, it’s basically tomatillos (preferably fresh and roasted if in season, otherwise canned), diced green chilis, chopped white onion, garlic, cilantro, cumin, salt, and pepper. Enjoy!