Check out this article about Santa Monica Seafood on Ready. Chef. Go!
Recipe by Chef Mark Cleveland @chefmarkcleveland
Serves 6 to 8 as appetizer or 3 to 4 as meal
For 8 Skewers
Ingredients:
1 Pound Rainbow Trout Fillets, skin on or skinless
12 Small Potatoes, yellow or red, boiled & halved
1/3 Cup Black Currant Dijon Sauce
2 Tbsp. EVOO
1 Tbsp. Dry Sherry
Opt) Cherry Tomatoes
(Opt) Hearty Herbs (Chef Mark used rose geranium, but bay leaves are great too)
1 each RCG grill bag
Instructions:
Black Currant Dijon Sauce:
Combine Black Currant Dijon Mustard, extra virgin olive oil and dry sherry in a small bowl. Mix and set aside.
How to Prepare Your RCG BBQ Grill Bag:
Cut rainbow trout into 4” x 1” strips (see video). Brush both sides of trout pieces with black currant mustard sauce and roll up. Add a potato half to a skewer, followed by a Dijon trout roll, another potato & fish roll. End with potato. Get fancy, with cherry tomatoes & fresh hearty herbs in place of some of the potatoes. Place 4 skewers each into two Ready Chef GO! BBQ Grill bags. Seal the bags.
Cooking Instruction:
Grill over indirect heat or roast in the oven at 450ºF for about 8 minutes until the rainbow trout is opaque. Let rest in bag 2 minutes before opening. Garnish with lemon wedges, fresh basil leaves and blossoms. Explore the gourmet world of fine French flavored Dijon mustard.
NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. Scrumptious & versatile. Seafood steams to perfection in RCG! boxes and bags in both oven and on bbq grill. Enjoy sustainable seafood from Santa Monica Seafood. Follow Seafood Watch for choosing sustainable seafood. Start the New Year Light w/ Santa Monica Seafood! Make a double batch of Black Currant Dijon Sauce & use on vegetables, as a dressing, marinade & sauce for baked potatoes & a spread for sandwiches.
Dill Sauce BBQ Zoodles
Recipe by Chef Mark Cleveland @chefmarkcleveland
Ingredients:
1 ½ Quarts Zoodles (I used fine cut zucchini & thick cut yellow squash
1/3 Cup Santa Monica Seafood Dill Sauce
3 Citrus Slices
Black Pepper to taste
1 each RCG grill bag
Instructions:
How to Prepare Your RCG BBQ Grill Bag:
Arrange zoodles so that they are easy to pick up w/ a large spatula (see video). Dollop on the dill sauce & top w/ black pepper. Use the spatula to pick up the zoodles in two portions w/ slide into the bag. Seal the bag.
Cooking Instruction:
Grill over indirect heat or roast in the oven at 450 for about 8 mins along side the BBQ Rainbow Trout Skewers. Let rest in bag 2 min before opening. Garnish w/ lemon wedges & fresh basil leaves & blossoms. Santa Monica Seafood Dill Sauce is a natural pair for zucchini & other zoodles.
NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. Scrumptious & versatile. Seafood steams to perfection in RCG! boxes and bags in both oven and on bbq grill. Enjoy sustainable seafood from Santa Monica Seafood. Follow Seafood Watch for choosing sustainable seafood. Start the New Year Light w/ Santa Monica Seafood!
About Chef Mark Cleveland
CHEF MARK CLEVELAND PHILOSOPHY: HEALTHY & DELICIOUS
ETHOS: ENVIRONMENTALLY CONSCIOUS, SUSTAINABLE, GREEN, HUMANE, ORGANIC, LOCAL & SEASONAL OPTIONS.
My career in culinary arts began in my grandmother’s kitchen. Harvesting produce from her garden and working alongside her was the cornerstone of my childhood. As an adult, over the course of a decade in Japan, I fell more deeply in love with food. Even more, I fell in love with food created with care, intention, deep respect for the environmental impact, and a holistic, source-to-table approach. Rather than attend a formal culinary education, I chose to find my own path. In Japan, I studied under monks in Buddhist temples, I dove into Chinese and Ayurvedic herbal medicine, and learned to cook with Chinese and Japanese teas. The result is a truly unique, holistic philosophy for a lifestyle of nutrition and wellness. My foundation informs every decision I make, in my business and in my kitchen.
Since then, my career as a chef and holistic activist has led me to restaurant ownership, the creation of educational programs, and consulting work for a wide variety of clientele. I have created thousands of recipes that artfully combine nutrition and innovation in palate-pleasing dishes that support a vibrant life. After more than twenty years as an entrepreneur, I am ready to return to employment in a company that aligns with my dedication not only to accessible, delicious food, but culinary activism and the support of sustainable, responsible living.
I throw my own custom ceramic bowls and dinnerware & shoot in my wee garden of earthly delights for added visual interest in photo & video content. I work with each customer to create a comprehensive content plan, including plated food shots, recipe creation, ask the chef segments, eco friendly & organic lifestyle blogs and more. I look forward to consulting with ++++ to showcase your world friendly brand.
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