California Swordfish Piccata

Dijon Seared Pacific Sardines

as prepared by Executive Chef Kieran O'Connell and featured in a presentation to the 17th Annual Northern California Radio/Television News Directors Association Convention... A Taste of Monterey

Clean and rinse the sardines. Season the flesh with salt and pepper. In a bowl, mix 2 oz. Dijon mustard with 2 oz. of high-quality olive oil and 1 tsp. mixed herbs. Brush the flesh with the mustard marinade and allow to infuse for 15 minutes.

Heat pan until hot. Add sardines, flesh side down and sear until golden. This dish may be served as a hot appetizer or as a finger food at room temperature, as served in the Mediterranean.

Braised Sanddabs with Spinach and Nut Crust

as prepared by Executive Chef Kieran O'Connell...

3 to 4 sanddab fillets
1/2 cup dry white wine
1/4 cup of heavy cream
1/2 oz. of butter
20 young spinach leaves
1 Tbsp. chopped cashew nuts
1 to 2 drops olive oil

Braise the fillets in white wine. Remove from the pan and reduce the liquid by half. Add cream and bring to a rapid boil. Add butter, keep the pan moving to incorporate the butter. Add spinach leaves and wilt.

Place the spinach leaves on a warm plate, arrange the fillets on top and coat with the sauce. Sprinkle with roasted cashews. Lightly drizzle with olive oil and serve.

About Kieran O'Connell Executive Chef...

Before coming to the 22nd St. Landing Seafood Grill & Bar in 1995, located at the Cabrillo Marina in LA's outer harbor, Mr. O'Connell distinguished himself at several highly regarded restaurants in San Francisco --- Plump Jack Cafe where he was sous chef, Lulu and the Zuni Cafe. Also, O'Connell has served as sous chef at the Ritz Casino, Mayfair, London and spent three years working in France for the Mollard Restaurant Group, where he became the first non-French national to hold the position of saucier at Chez Mollard in Paris.

As you will quickly note, Mr. O'Connell is a native of Ireland. After leaving France he returned to his homeland and served as executive chef at the Michelin recommended Hunters Lodge followed by two years at Arbutus Lodge, a Michelin Star recipient. He grew up enjoying the many types of seafood common to Ireland --- this early exposure has carried over into his talent in preparing seafood from California's coastal waters.

California Seafood According to Kieran

"California has an amazing variety of local seafood. Something wonderful is always in season. Itís so easy to prepare; as a quick sautÈ with fresh herbs, or grilled, or baked. Itís natureís fast food.

The important thing is to be sure that it has been handled properly. Get to know your fishmonger. Donít be afraid to ask questions. Seafood thatís been properly handled should smell only of the sea; the fresh scent of ocean air. When you get it home, put it in the refrigerator right away and itís best to prepare it that evening. If you arenít able to prepare it within a day or two, itís best to freeze it.

Use fresh ingredients. Fresh chives, parsley, rosemary or the juice of a lemon complement most any seafood. You can make a delicious and beautiful meal in a matter of minutes."