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My favorite local fish purveyor (also open to the public) in the Los Angeles area is called Glendale Fish King and they source mostly sustainable fish that can be found on the Monterey Bay Aquarium's Seafood Watch site under the "Best Choices" category.  Everytime I go in I see the  Santa Barbara Seabass and it's sashimi grade, so I've gotta get my hands on the local sashimi!  

Santa Barbara Sea Bass Poke with Grapes and Miso Sauce

serves 2

Ingredients:

•  4 oz. Sea Bass sashimi grade
• 1 heaping tablespoon miso 
• 1/4 cup vegetable oil
• 1 tablespoon mirin rice wine
• 1/4 avocado, cubed
• 10 grapes, halved

 Method:

Cut fish accross muscle (thin stripes of tissue) into 1/2" pieces and then into cubes (cubed fish is called poke).  Set aside in refrigerator in medium bowl.  Combine miso, vegetable oil, and mirin in blender and puree until silky smooth.  Remove fish from refrigerator and add grapes, avocado, and sauce and toss through.  Serve in chilled low ball glasses.  Fish should be purchased on day of consumption for health and safety.  Enjoy!