Clean and Green California Cuisine with Chef Michael Rotondo

California Live’s Ross Thomas heads for the coast to meet with Coastal Kitchen’s Executive Chef, Michael Rotondo, at the Monterey Plaza Hotel for a sustainable cooking demonstration. Chef Michael shares and breaks down his recipe for local Black Cod; made easy for anyone to try at home. The Black Cod used has been caught locally in the Monterey Bay. Recipe listed below.

-LOCAL BLACK COD
with Buttermilk, Horseradish, Cucumber and Dill
6oz. Black Cod filet
1qt Organic Cream

-SAUCE
1 dozen cleaned mussels
1 pint of fresh buttermilk
4 tbsp White Wine or Sake
1 shallot or onion (minced)
2 cloves chopped garlic
1 lemon
2 sprigs of thyme
½ cup bonito flakes (optional)

-GARNISH
1 Organic Cucumber (cut medium dice)
½ cup Snap Peas
1 Sprig of Dill