The Angler’s Table

4- 6 ounces pieces yellowtail (any white fish works well), grilled or pan sautéed. 1- tbsp. olive oil 1- medium onion, peeled [...]

By Scott Laysath- The Sporting Chef   (sportingchef.com) Great on warm orzo pasta. 4 servings 4 – 6 to 8 ounce white sea [...]

By Chef Jeff The title kind of says it all. I was thinking about Corey when I wrote this recipe down. It’s [...]

By Chef Jeff Davidson On the Liberty – great crew, good time, some very good fishermen. Good Blue Fin and Red Rock Fish [...]

By Chef Jeff This recipe starts with some defrosting of Cabrilla form Mexico, using the Chef on a Roll Jeff Roberto method – [...]

By Chef Jeff Ive contemplating the age old question that many of us ask again and again and again. Not - will [...]

By Chef Jeff So in the cold and long ago when I was just a small fry and I was working in the [...]

By Chef Jeff Davidson This is a very versatile recipe – the miso paste based glazed can be made days in advance and [...]

By Chef Jeff Davidson   I first had a dish similar to this many years ago at a restaurant in Malibu – it [...]

By Chef Jeff Davidson I was sitting around the other day BS-ing with a few mates. They were grousing about – wait for [...]

By  Chef Jeff Davidson LTH Freezer to Plate #2 Thai curry Mahi Mahi This is a great one pan dish (2 if you [...]

I’m Jeff, a longtime listener to LTH, a professional chef, and a fisherman. I have the exciting opportunity, as offered by Pete, to [...]

Smoked Yellowtail Salad- By Scott Laysath- The Sporting Chef  www.sportingchef.com Yellowtail can turn on you. When it’s really fresh, it’s one of my [...]

By Scott Laysath- The Sporting Chef   www.sportingchef.com The fish used in the accompanying photo is landlocked kokanee salmon from New Melones Reservoir. [...]