Get Modern and Creative with Seafood
Techniques on Seared, Grilled, Raw, Cured & Poached Seafood

Featuring Cooking Light Executive Chef Billy Strynkowski

A Cooking Light Magazine Special Event

Friday, November 20, 2009
Time - 11:30 - 1:00 PM
San Diego Wine & Culinary Center    Get directions > >
$75 per ticket
SOLD OUT . . . . . . . . . . . .

It’s easy to feel overwhelmed at the fish counter. Which is tastiest? Which is healthiest? Which is the most sustainable choice? Partly because of all the confusion, more than half of Americans seldom, if ever, eat fish, and if they do, it’s usually at a restaurant. That’s unfortunate because fish, particularly those high in a type of healthful fat called omega-3 fatty acids, can confer substantial health benefits. Moreover, fish is easy to cook at home. Here you’ll learn the essentials so youcan choose the tastiest, healthiest, and most sustainable fish at the market and enjoy it at your table.

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad
Pan-Seared Scallops with Ginger-Orange Spinach
Tuna Poke
Grilled Halibut and Fresh Mango Salsa
Grilled Pastrami-Style Salmon
Cod Poached in Spicy Tomato Broth

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