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  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
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      The Art of Garnishing a Cocktail

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      FERN BAR: Long Thailand Iced Tea

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      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

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      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

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      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

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      September 2, 2019

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      August 6, 2019

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

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      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

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      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

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      HANDLINE: Fish Market

      August 6, 2019

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

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      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
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      The Art of Garnishing a Cocktail

      July 6, 2020

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

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      Eli Colvin’s One Man Revolution

      February 14, 2019

  • TWO BELLY ACRES
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      Late Summer Harvest at Two Belly Acres

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      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

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      FIELD GUIDE FEATURE: The Nectary

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HANDLINERECIPESSEAFOOD

HANDLINE: Popotla Verde

by Sam Ehrlich September 2, 2019
written by Sam Ehrlich September 2, 2019
Photos by Dawn Heumann

Halibut is a staple of our Northern California fishery. It’s a lean and firm whitefish that works beautifully in ceviche, a dish that uses acid—in this case lime juice—to “cook” the fish. The combination of sashimi-grade fish, lime juice, and chiles is a simple preparation that yields extraordinary flavor. At Handline, our summer season version of halibut ceviche is called Popotla Verde, Popotla being a small fishing village near Rosarito, Mexico. During the summer we have the halibut available for sale at our fish market, so you can use the exact same fresh, sustainable seafood we do.

Yield: serves 2

Agua Chile
½ bunch mint leaves
1 bunch cilantro, stems and leaves

Ceviche
2 cups lime juice, divided (about 15 limes)
5 oz. halibut, thinly sliced
1 jalapeño, sliced
¼ red onion, thinly sliced
½ cucumber, sliced
½-1 Tbl. olive oil
Salt, to taste

Agua Chile
Blanche* the mint leaves and cilantro for 1-2 minutes and place in an ice bath to cool down quickly. When cold, drain from the water and place into a blender with 2 cups of fresh water. Blend well and strain out solids. Reserve in the fridge.

A note on blanching: This is a term for cooking in boiling salted water and then quickly removing to an ice bath. Blanching is great technique to parboil green vegetables or herbs to enhance their vibrant green color. The hotter the water and colder the bath, the better the color of the herbs will be.

Ceviche
Cover the slices of halibut with lime juice, reserving 3 tablespoons of lime juice, and let sit for 5-7 minutes. You are looking for the outside of the fish to look white and “cooked”, but for the inside of the slices to have a semi-raw appearance. When the fish is done, remove from the lime juice and place into a mixing bowl. Add jalapeño, red onion, and cucumber to the bowl. Season with the reserved 2-3 tablespoons of lime juice (do not use the juice that cooked the fish). Add olive oil and season with salt to taste. You’ll want to be aggressive with the lime juice and salt; the balance between these two ingredients will make or break the dish. When you are satisfied with the flavor, place your ceviche on a serving dish and finish with a healthy pour of agua chile over the top. Enjoy with tostadas or crispy tortilla chips.

Wrong season for cucumbers? Try our winter version, Rosarito’s Ceviche.

CevicheHalibutHandlineHandline RecipePopotla VerdeRecipe
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