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Ocean to Table

By Priscilla Mayfield             Sean Patrick Burke Pilikia fishing boat From June through November, the Dana Point native catches swordfish from Point Conception to Mexico in Bluewater Grill’s Pilikia. “I only eat harpooned swordfish, fresh from California waters,” he says. “We believe in supporting a sustainable, clean, ethical fishery. That’s why we do it ourselves. If the public boycotted long-line-caught fish [which harms other sea life], the oceans would be better off.”   Grilled Swordfish Bluewater Grill “Long-line fishing boats can be out for two weeks; the Pilikia is a day boat,” says executive chef ... diningnews
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