In the spirit of the 4th of July we decided to throw some lobster tails on the grill. This recipe we came up with is simple and will stand out at any BBQ.

Enjoy the 4th of July Grilled Lobster Tails with spicy corn on the cob
Serves 2


4 Lobster Tails 3-5 oz each
2 fresh ears of corn on the cob

Lobster Marinade
Extra virgin olive oil --4 oz
Chopped garlic -- .5 oz
Chopped Parlsley --1 tablespoon
1 Lemon
Salt and pepper to taste
Mix well and rub marinade on lobster meat then replace meat inside of shell

Corn marinade:
Quarter teaspoon of cayenne pepper
salt and pepper to taste
4 oz olive oil
Mix well and rub corn with marinade then wrap in foil.

Place corn and lobster tails on grill for 7 minutes (turn corn ...

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Memorial day brings the start of grilling season, Instead of hotdogs challenge your grilling skills with this local, wild grilled King Salmon Recipe. Visit the fishmarket at the Seafood Peddler and pick up a Bodega Bay wild Salmon Filet.

Grilled Local Wild Salmon with Soy-Ginger Glaze with Jasmine Rice and sautéed organic kale
2 salmon filets (6-7 oz each)
2 cup jasmine rice
2 cups fresh kale

For marinade-glaze
Soy sauce 4oz
Fresh ginger chopped 2 oz
Sake 3 oz
Rice Wine 2 oz
Teriyaki sauce 1oz
Honey 4 oz
Jalapeño pepper (chopped fine) 1oz
Scallions (chopped)1.5 oz
Meyer lemon juice (fresh)1 oz
Key lime juice (fresh)1 oz
combine and whisk all ingredients together

Use your favorite ...

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Sautéed Monterey Bay Calamari
April 28, 2014

Fresh Montery Bay Calamari arrived at out our Fish Market and is available for $7.99 per pound. Pick some up and try to make this delish Calamari sautee.

Serves 2
Ingredients needed
12 oz calamari (rings and tenticles)
2oz extra virgin olive oil
1 oz chopped shallots
4 oz diced fresh tomatoes
2 pinch chili flakes
3.5 oz dry white wine
Salt and pepper
6 leaves fresh basil.
5 teaspoon chopped parsley
2 oz unsalted butter in warn sauté pan

Add olive oil-garlic-shallots-tomatoes and chili flakes and sauté for 2-3 minutes at medium heat.
Add calamari, basil, salt, pepper and cook for an additional 2 minutes.
Add white wine and continue cooking for...

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Fresh roasted Alaskan Halibut at the Seafood Peddler.

With the start of spring comes Alaskan Halibut season at the Seafood Peddler of Sausalito. Growing up to 8 feet long and weighing in at 700 pounds the halibut is prized for its sweet flavor, flaky white meat and its versatility in the kitchen. The whole fish is delivered daily to the kitchen. Chef Fidel serves a fresh roasted Alaskan Halibut over roasted Garlic, Yukon Gold mashed potatoes surrounded by a basil butter sauce topped with Smokey Pancetta and Dungeness crab meat with crispy baby artichokes.

So why eat Halibut? With an increasing focus on eating sustainable seafood Alaskan Halibut has been rated as one of the best choices for ...

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Great for the BBQ!
4 tablespoons light brown sugar,
1 tablespoon honey,
1 tablespoons butter,
1/4 cup Dijon mustard,
1 tablespoons soy sauce, 2 tablespoons olive oil.

On a burner, mix the brown sugar, honey and butter in a small pan over medium heat.
Remove from the heat and whisk in the mustard, soy sauce and olive oil. Coat Filets with mustard mix when cool. Grill being careful to keep the salmon from burning, turning once after 5 to 6 minutes.


Did you know we have an extensive Fish Market right inside of the Seafood Peddler! Each month, we'll be showcasing one of our favorite recipes and you can find the freshest seafood in our market. This month's featured recipe is sure to put a smile on your face and make your mouth water

one dozen blue point oysters shucked (keep shells for baking)
.5 cup fresh grated parmesan cheese
2 cloves fresh minced garlic
1 tbl spoon finely chopped thyme
.5 cup panko (or bread crumbs)
cracked black pepper
teaspoon lemon zest
cup rock salt

Preheat oven to 400° Combine parmesan cheese, garlic, thyme, lemon zest and black pepper together Roll oysters in mixture, when coated roll in pan...

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