Organic Spa Blog

Sustainable Seafood from Costabaja, Mexico

On the turquoise Sea of Cortez, at the 5-star Costa Baja oceanfront resort, Chef Rosendo Rendón has the enviable pleasure of choosing his seafood courses between 4-5 every morning when local fisherman sell their catch at the dock of the marina. Talk about some fresh fish!

At Odayaka, the sushi restaurant in La Paz, Mexico, Chef  Rendón says, “We are so fortunate on the beautiful Sea we often have grouper, halibut, tuna and scallops which makes amazing sushi and summer entrees.” The surrounding islands on The Sea of Cortez are often called “the aquarium of the world” and they’re under UNESCO protection as World Heritage Bio-Reserves. Some of the best scuba diving in the world.

Here’s Chef Rendón’s freshest fish recipe for summer:

Grilled Yellowtail Odayaka 

(serves two)

7 – 8 ounces  yellowtail tuna or other seasonal catch
1 spoonful of olive oil
1 ounce crushed garlic
1 spoonful of butter
Small handful chopped coriander

Veggie side dish (2-4 ounces per ingredient chopped small)
Cauliflower, zucchini, onions, broccoli, carrot, wakame seaweed
Toss all with an ounce of low-sodium soy sauce

Instructions:
In a bowl, marinate the yellowtail with olive oil, coriander, crushed garlic and melted butter for 15 minutes, then grill on a low heat. Sautee the vegetables with salt and pepper and serve with white or brown rice on the side.

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