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.
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
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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Tags: eco travel, eco-friendly, natural beauty, recipes