Wild Fish Executive Chef Elsah Payne will conduct a special demonstrating Sable Fish with Roasted Market Veggies and Chimichurri from 4:00pm to 5:00pm on Tuesday, February 22^nd.

Elsah grew up in Wisconsin with parents who were devout hobby farmers. She continued her family’s love of wholesome eating and realized her dream to attend French culinary school. There, she met her partner and husband of almost 20 years, Roger, also a chef. She spent time in the world of TV food styling, working with celebrity chefs, only to find that she kept dreaming of Farm-to-Table, Sea-to-Table and Slow Food. Payne and her husband worked together on many Farm-to-Table projects around Wisconsin, including owning their own catering company, while dreaming of California.

They met Wild Fish owners Liz and Kelvin Jacobs through their mutual love of wholesome ingredients, passion for seafood and the desire to support local farmers. The couple, with two of their three children (their eldest child is in the U.S. Coast Guard stationed in Alaska), have recently settled in Pacific Grove.

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Chef Notes: This is a very versatile recipe with some flexibility of ingredients.

Sable Fish with Roasted Market Veggies and Chimichurri

Chimichurri/Green Sauce

Feel free to use any green tender herbs that you find at the market. I like to experiment. The basic recipe is below:

¼ cup chopped parsley
¼ cup chopped cilantro
3 tablespoons apple cider vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons chopped oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
½ cup extra-virgin olive oil

Mix all the ingredients in a bowl. Taste for seasoning adding salt and pepper to your liking. Set aside while you make the rest of the dish.

Roasted Veggies:

This again is super easy to customize throughout the season. Use whatever you like and find at the market. For this demo we are going to use the below ingredients

1 bunch of radishes cut in half
1 head of fennel sliced
1 bunch of carrots peeled and cut into bits sized pieces
1 head of cauliflower cut into bite sized pieces
1 head of broccoli cut into bite sized pieces
1 bunch of beets peeled and cut into bite sized pieces

Toss all the veggies with olive oil, salt and pepper. Place them on a sheet pan single layer and bake for about 25-30 minutes until they are tender and slightly golden. Set aside.

For the Fish:

4 to 6 oz portions of Sable with the skin on.

Blot the skin of the fish with a paper towel and season the fish with salt and pepper. Heat a nonstick pan to medium high heat and add a little bit of cooking oil. Once you can see the oil shimmer a little, place the fish skin side down and cook for 4 minutes per side.

To Plate:

Place about a cup of veggies on a plate, put the fish on top and spoon some of the chimichurri over.

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February 22^nd at 4:00pm (Pacific Time)

You can join the Zoom Meeting at https://us02web.zoom.us/j/85876201019?pwd=Y1Nzbnc0K2tVRDcrMHVEQm1vVU1FUT09

Meeting ID: 858 7620 1019
Passcode: 705146
One Tap Mobile
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EVERYONE’S HARVEST

Everyone’s Harvest was founded in 2002 by Iris Peppard building on her capstone project as a student at California State University Monterey Bay. Since then, the small nonprofit has grown into a robust, values-driven 501(c)3 organization. It operates five certified farmers’ markets and is a catalyst for health-related programs across Monterey County.

Their mission is to provide access to healthy, affordable fruits and vegetables through certified farmers’ markets and community food programs. The vision is for every community to have a fair and sustainable food system.

For more information on Everyone’s Harvest, go to www.everyonesharvest.org or call (831) 384-6961.

WILD FISH RESTAURANT

Owners Liz and Kelvin Jacobs opened their first Wild Fish Restaurant in Little River in Mendocino County in 2011 and closed it in 2021. They opened Wild Fish Pacific Grove in 2018.

Wild Fish’s inviting and warm space just a few blocks from the Monterey Bay offers seafood enthusiasts a charming neighborhood destination. They have a spacious heated parklet, live Jazz Friday and Saturday and also have a private dining area for groups of up to 24 people at lunch or dinner for meetings, anniversaries, birthdays and other special occasions. Wild Fish is open daily at 545 Lighthouse Avenue in Downtown Pacific Grove from 11:30 am to 3:00 pm for lunch and 5:00 to 9:00pm, weeknights and 5:00pm to 9:30 pm on weekends.

For more information about Wild Fish or for reservations, go to wild-fish.com or call (831) 373-8523.