Rockfish stuffed with rapini and roasted in my 800-degree wood-fired oven with crushed potatoes is at the top of the list of meals I love to cook, eat and serve. But I don't just have this dish on my restaurant's menu because it is delicious. I also do it to save the rockfish and other West Coast groundfish.

How can eating a particular fish protect it? Let me tell you the story.

Read the full story at Los Angeles Times>>

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