Issue link: http://www.wacmagazine.com/i/320028
12 | Washington Athletic Club Magazine | JUNE / JULY 2014 From the sea to you Seafood Month returns with a tale from the deep J une is Seafood Month at the WAC—a time to highlight smart seafood choices, sustainable fisheries, and the health benefits of a seafood-rich diet. is is the perfect time to stop by Club restaurants, where you'll find some of the freshest seafood in town. ere is nothing quite like a filet of halibut or salmon just out of the water. Growing up in Southern California, I spent a lot of time deep-sea fishing. I loved the crisp smell of the ocean and the salty air. And I loved reeling in big fish. e fight between an angler and his prey is like a dance. And for me, all the fish were big—of course! I remember one fishing trip on a windy day with rough seas. We had fished all day and caught only a few small rockfish. We were tired, so we decided to head back to shore. As I reeled in my line, a strike sent my rod to the water. Everyone in the boat stopped what they were doing to watch me fight the fish. Almost 45 minutes later, a halibut came to the surface at the end of my line. We got the fish into the boat. It weighed 35 pounds. Small by some standards, but to a 14-year-old kid, it was the biggest fish in the ocean. en came the really fun part. My best friend's Korean grandmother ran up to me to a take a picture. en she grabbed the halibut and started to break it down. Like a master butcher, she cleaned the fish faster than I had ever seen. Meanwhile, my buddy's father was getting a small hibachi-style grill and deep fryer ready. What happened next changed my life. e halibut cheeks were made into a Korean red chili ceviche. e steaks went on the grill. And the filets were used for sushi and tempura. I was blown away. is was fresher fish than I had ever tasted. It moved my culinary soul and set me on the path to where I am today. You won't be surprised to learn how much I love Seafood Month at the WAC. I strive to create exciting dishes and presentations that will deliver your own aha moments. Here in Seattle—and thanks to the WAC's partnership with Anthony's Restaurants—we're lucky to have excellent access to a bounty of seafood. So stop in and try some of the best fish and shellfish this side of the tide. A la Carte By Eric Floyd, Executive Chef L U K E R U TA N ( 2 ) Get inspired by Chef Eric's ultra-fresh seafood selections all month. MOJO MARINADE Makes about 2 cups Ingredients: 1 ⁄3 cup cider vinegar 1 ⁄3 cup white vinegar 1 ⁄3 cup olive oil 1 ⁄3 cup fresh cilantro, chopped 6 cloves garlic, minced Juice of 1 lime Juice of 1 orange Juice of 1 lemon 2 Tbsp. cumin 1 Tbsp. black peppercorns 1 Tbsp. chopped fresh oregano 1 tsp. salt Combine all ingredients and mix well. So the flavors can blend, this marinade works best if it is made a day in advance. Marinate seafood for about one hour.