TASTE 07.04.19

Joshua Plesh >> Wild Fish

Pacific Grove’s Wild Fish may specialize in superb seafood selections, but Chef Joshua Plesh shows an equally adept hand at crafting seasonal salads. Vegetables are sleeper hits on the menu and they echo the restaurant’s commitment to sustainable sourcing with organic produce from local farmers.

The smoked sablefish salad showcases the best of fish and field. The dish highlights locally caught sablefish—also known as black cod—using the fish’s prized buttery belly. A cold smoke gently firms the flesh without sacrificing its richness.

Bright and herbaceous green goddess aioli and fresh and fragrant dill offer counterpoints to the smoky fish. Cucumbers—appearing both as crunchy raw cukes and as tart ribbons of quick pickles—provide a pair of contrasts in texture too, smoothed out with creamy avocado.

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The smoked sablefish is a special addition that Plesh expects to be a frequent fixture for the summer on a menu that can change with the catch.

You’d be wise to keep an eye out for this and other dishes scrawled on the specials blackboard each evening.

WILD FISH, 545 Lighthouse Ave., Pacific Grove. 373-8523, wild-fish.com

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