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Seattle, WA.


Yellow-Eye Rockfish Vera Cruz

Seattles Best



  • (4)4 to 5oz. filets, skinned
  • 1/4 C olive oil
  • 2 T lemon juice
  • 4 T garlic, minced
  • 4 T marjoram or oregano, chopped
  • 1 T cumin seeds, toasted or 2 T dried cumin
  • salt and pepper to taste
  • 1 C cilantro, chopped
  • 1/4 C capers, rinsed
  • 1/4 C green olives, fine dice
  • 1/4 C Kalamata olives, fine dice
  • 1/4 C jalapenos, seeded, fine dice
  • 1/2 C red onions, fine dice
  • 1 C sherry
  • 1 C fish stock, clam stock, or chicken broth
  • 1 C tomato, chopped
  • 3 Poblano chiles, roasted, peeled, seeded & diced
  • 4 small cinnamon sticks
  • lime wedges for garnish

Season filets with salt, pepper and lemon juice. Saute over medium high heat with half of the olive oil for 1 minute a side or until filets slightly brown. Cook until filets appear to be cooked about half way through. Set aside. Add remaining oil and saute the garlic, capers, olives, jalapenos, poblanos, onion, cinnamon sticks, cilantro and cumin. Saute until onions become wilted or translucent. Add sherry and the stock, reduce by half on high heat. Carefully return the filets back to the saute pan and add the tomato and the marjoram, and poach over medium heat until finished. Remove fish to serving plate and top with sauce. Garnish with lemon wedge.


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