Kelp Butter by Dave Santos (Copy)

2 tablespoons extra-virgin olive oil

• 1 cup diced onion (from 1 medium onion)

• 10 garlic cloves, thinly sliced

• Sea salt

• Freshly ground black pepper

• 2 cups chopped sugar kelp

• 1 pound high-quality butter, at room temperature

Pour the olive oil into a sauté pan, and place the pan over medium heat. Add onion and garlic, season with salt and pepper to taste, and sweat the vegetables until they’re soft and transparent. Add the kelp, and sauté until it changes from dark green to lighter greenish-brown and melds together. Allow to cool slightly, then add to a food processor along with the butter, and blend until well incorporated. Season with salt and pepper to taste, and serve with crostini or warm bread.

Excerpted from EAT LIKE A FISH by Bren Smith. Copyright © 2019 by Bren Smith. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.