Today we go spearfishing among some kelp forests and encounter some amazing sea life! Join us in exploring this new spot and see what we spear and cook!

Zucchini Rockfish
Rockfish filet, salt, 1 zucchini
1. Pre-heat sous vide bath to 130 degrees F
2. Mandolin zucchini into thin slices
3. Salt rockfish filet
4. Place zucchini pieces into surface of fish, overlapping each time another one is added
5. Carefully place fish with zucchini scales into ziplock or vaccum seal bag
6. Vaccum seal bag or use water displacement method to seal bag
7. Place fish into sous vide bath and cook for 12-15 minutes (depending on thickness of fish.)
8. Remove from sous vide and cut up sealed bags and set aside until ready to plate

Romesco sauce
12 oz jar roasted red peppers , 1 oz sun dried tomatoes, 1/4 cup almonds, 4 cloves garlic, 2 tsp vinegar, 1 tsp paprika, 1 tsp salt, 1/4 tsp cayenne, 1/2 cup parsley, olive oil
1. Blend all ingredients except for olive oil until smooth
2. Add in olive oil while blending to reach desired consistency

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