Author: Matt Moyer

Chef and angler, Matt Moyer is well versed in both the catching and preparing of amazing fish dishes created from Southern California’s diverse array of fish and seafood options available to anglers and sportsmen. Chef Matt is whipping up Ceviche 3 Ways so that you can transform your catch into these simple, yet sophisticated ceviche dishes to amaze your friends and fishing buddies. Baja Style Ceviche Ingredients 1#           Fish (Rockfish or Bass)/Medium Dice 1/2#       Lobster or Shrimp/Medium Dice 1 C         Freshly Squeezed Lime Juice 2 ea.      Carrot/Small Dice 1 C         Tomato/Small Dice 1 C         Red Onion/Small Dice 1 ea.     …

Chef and avid angler, Matt Moyer of Southern California is well versed at preparing fish in many ways. Here he shares an Island Style ceviche recipe that is sure to whisk your senses to a more tropical place. Put the lime in the coconut and savor the flavors of the tropics! Island Style Ceviche Recipe Ingredients 1 1/2#   Fish (Mahi Mahi, Bass, Snapper)/Medium Dice 1/2 C     Freshly Squeezed Lime Juice 1 C         Freshly Squeezed Lime Juice 1/3 C     Coconut Cream or Coconut Milk 1 ea.      Mango/Small Dice 1/2 ea.  Pineapple/Cored/Grilled/Chilled/Medium Dice 1 ea.      Jalapeno/Seeded/Small Dice 2 T         Cilantro/Chopped 2…

Chef Matt Moyer loves to fish, but man can he also cook. Here he shares a simple twist on classic fish recipes with his Cold Smoked Ceviche recipe. This ceviche may be smoked cold, but don’t be fooled, it will make you look hot! Cold Smoked Ceviche Ingredients 1 1/2#   Fish (Grouper, Bass, Snapper)/Large Dice 1/2 C     Freshly Squeezed Lime Juice 1/2 C     Freshly Squeezed Lemon Juice 1/2 C     Freshly Squeezed Orange Juice 1 tsp      Sugar 1 C         Tomato/Small Dice 1 C         Red Onion/Small Dice 1 ea.      Jalapeno/Seeded/Small Dice 1 C         Avocado/Medium Dice Kosher Salt/Black Pepper to taste Directions…

Fall in most parts of the United States means that the leaves begin to fall, the air gets brisk and in some cases a flurry of snow. In San Diego, Fall means California spiny lobster

As a chef, I have had a lot of experience cooking lobsters. I’ve cooked them every way imaginable; boil, poach, steam, etc. My favorite way to cook them is by sautéing them in a pan.