Long Range Recipes

Transcription

Long Range Recipes

Long Range Recipes
Introduction
For many years the folks at Ocean Tackle Research have been sponsoring a long range
charter aboard the F/V Polaris Supreme. Plying the waters of southern Baja California,
they have caught monster tuna, wahoo, dorado, yellowtail and a wide variety of other
saltwater fish. Two years ago, I was fortunate enough to join these excellent fishermen.
For several years I have been putting together a series of cookbooks for another group
with whom I regularly make long range trips. They contained photos of the group and
the fish they had caught the previous year. So, I figured a book of recipes with pictures
of the group on the Polaris Supreme would be a nice addition. Some of these recipes are
from the previous books and some are new.
So, kick back with your favorite brew and peruse these recipes. Then get out in the
kitchen and prepare some of those great fillets you brought home and think about next
year’s trip.
Thanks to all of you that contributed photos and recipes.
Ben Meyer
Tommy
Drew
Dave
Richard
Jed
Jeff
Table of Contents
Tuna .................................................................................................................................... 1 Tuna and Avocado Verrine .......................................................................................... 2 Tuna Stew ...................................................................................................................... 2 Dijon Tuna Burger........................................................................................................ 4 Warm Tuna Sandwiches with Ginger-Lemon Sauce ................................................ 5 Asian Tuna Dogs ........................................................................................................... 7 Grilled Tuna with Corn-Tomato Relish & Rosemary Potatoes ............................... 8 Tuna with Fennel Salad, Artichokes & Kalamata Mayonnaise ............................. 10 Wasabi Tuna................................................................................................................ 12 Tuna Salad ................................................................................................................... 12 Jalapenos Rellenos de Pescado Ahumado................................................................. 13 Fried Tuna with Tomatoes and Onions .................................................................... 14 Mexican Tuna Stir Fry ............................................................................................... 15 Grilled Tuna with Fruit Salsa .................................................................................... 16 Pepper-Crusted Tuna with Buttermilk Mashed Potatoes ....................................... 17 Ahi with Edamame Puree .......................................................................................... 19 Ahi Tuna Fajitas ......................................................................................................... 20 Blackened Tuna Salad ................................................................................................ 22 Blackened Tuna with Asparagus and Wild Mushroom Salsa ................................ 23 Coriander-Scented Tuna with Young Ginger .......................................................... 25 Crimped Tuna Steaks with Nicoise Salsa ................................................................. 26 Fresh Tuna Tacos........................................................................................................ 28 Poisson Cru, or E'ia Ota (Tahitian lime-marinated tuna) ...................................... 29 Hawaiian-Style Ahi Poke ............................................................................................ 30 Albacore Enchiladas ................................................................................................... 31 Smoked Tuna Flautas ................................................................................................. 32 Fish Enchiladas ........................................................................................................... 33 Tuna Steak Adobado .................................................................................................. 35 Tuna Vera Cruz .......................................................................................................... 36 Seafood Marinara ....................................................................................................... 37 Tuna Tahiti Style ........................................................................................................ 37 Hawaiian Style Grilled Tuna ..................................................................................... 39 Tuna Mexican Style .................................................................................................... 40 Albacore Fish and Chips ............................................................................................ 41 Ahi Tuna-Eggplant "Tarts"....................................................................................... 42 Chile-Crusted Tuna Tacos ......................................................................................... 44 Charred Spiced Bonito Tacos .................................................................................... 45 Tacos with Fresh Tuna and Black Beans.................................................................. 47 Tuna Tacos with Tomatillo Salsa .............................................................................. 48 Pacifica Del Mar Sashimi Tacos ................................................................................ 49 Tuscan-Style Grilled Tuna Steaks ............................................................................. 51 Bendo’s Tuna Stuffed Jalapenos ............................................................................... 51 Polaris Supreme Fish Enchiladas Supreme.............................................................. 52 Pele’s Fire Grilled Ahi with Tropical Salsa .............................................................. 53 Dave and Glenn’s Killer Poke .................................................................................... 54 Sliced Seared Ahi with Sweet Onion Sauce .............................................................. 55 Ahi Loco Moco ............................................................................................................ 56 Tuna Taco Seviche Style with Avocado-Watermelon Salsa.................................... 57 Seared Tuna with Japanese Salsa.............................................................................. 58 Tuna Burgers with Pickled Ginger on a Sesame Seed Bun .................................... 59 Panko Crusted Ahi Sashimi with Soy Wasabi Butter ............................................. 60 Grilled Ahi with Smoked Avocado Butter and Tomatillo Salsa ............................. 61 Kebabs of Tuna with Wasabi Dipping Sauce ........................................................... 62 Aku Poki ...................................................................................................................... 63 Way Ono Aku Poki ..................................................................................................... 63 Poke Aku ...................................................................................................................... 63 Yellowtail .......................................................................................................................... 65 Crispy Yellowtail Lettuce Tacos ................................................................................ 66 Hamachi Shooter ......................................................................................................... 67 Yellowtail Fillet with Crabmeat and Sweet Potato Topping .................................. 67 BBQ Yellows ................................................................................................................ 68 Bendo’s Bistro Bar-B-Que Yellowtail ....................................................................... 68 Yellowtail-Tabasco Tacos........................................................................................... 69 Cold Smoked Yellowtail ............................................................................................. 70 Grilled Yellowtail with Soy Marinade ...................................................................... 70 Barbecued Yellowtail .................................................................................................. 71 Grilled Soy-Lemon Yellowtail ................................................................................... 72 Yellowtail Ceviche ....................................................................................................... 72 Yellowtail and Smoked Jalapeño-Tequila Ceviche.................................................. 73 Yellowtail Cocktail with Fried Won Tons ................................................................ 74 Yellowtail, Asparagus and Mushroom Stir Fry ....................................................... 74 Shrimp and Mango-Stuffed Yellowtail ..................................................................... 75 Yellowtail Fajitas ........................................................................................................ 76 Dorado .............................................................................................................................. 77 Dorado Tacos............................................................................................................... 78 Trader Vic’s Mahi Mahi Empanadas ....................................................................... 80 Mahi Mahi Tacos ........................................................................................................ 82 Coconut and Panko Dorado ....................................................................................... 83 Mahi Mahi Burgers..................................................................................................... 84 Citrus-Marinated Mahi-Mahi Steaks ....................................................................... 84 Baja Dorado Tacos ...................................................................................................... 85 Grilled Mahi-Mahi with Cocoa-Chili Rub ............................................................... 87 Grilled Dorado on Cilantro-Chili Slaw ..................................................................... 88 Grilled Dorado Yucatan-Style ................................................................................... 90 Island Fish Tacos......................................................................................................... 92 Wahoo ............................................................................................................................... 93 Ono Cioppino .............................................................................................................. 94 Sesame Encrusted Wahoo with Krab and Seaweed Salad ...................................... 96 Schezchuan Style Wahoo ............................................................................................ 97 Grilled Wahoo ............................................................................................................. 98 Ono with Garlic Oregano Sauce ................................................................................ 98 Coconut-Lime Ono with Mustard-Lime Sauce ...................................................... 100 Coconut Crusted Wahoo .......................................................................................... 100 Ono Stew Hawaiian Style ......................................................................................... 102 Barbecued Ono Cayman Style ................................................................................. 103 Pescado Gilberto ....................................................................................................... 104 Fried Wahoo .............................................................................................................. 104 Miscellaneous Fish ........................................................................................................ 105 Craig Heberer's Ecuadorian Ceviche (1998) .......................................................... 106 Veracruz Fish Tostadas ............................................................................................ 108 Enchiladas Verdes de Pescado ................................................................................. 109 Zarzuela de Mariscos (Spanish seafood stew) ........................................................ 111 Grilled Shark Bites ................................................................................................... 113 Tommy’s ‘Tacos Tiburon’ ....................................................................................... 114 Salsas .............................................................................................................................. 117 General Information ................................................................................................. 118 Salsa Master Recipe .................................................................................................. 119 Two Tomato Salsa ..................................................................................................... 121 Tropical Fruit Salsa .................................................................................................. 121 Habanero Salsa for Fish Tacos ................................................................................ 123 Tequila-Lime Salsa ................................................................................................... 123 Mango Salsa for Grilled Yellowtail ......................................................................... 124 Tomato and Green Olive Salsa ................................................................................ 126 Red, White and Black Bean Salsa for Fish ............................................................. 127 Tomatillo Guacamole Salsa ...................................................................................... 128 Tomatillo-Cucumber and Avocado Salsa ............................................................... 129 Grilled Tomato and Chile Salsa............................................................................... 129 Habanero and Green Chile Salsa ............................................................................ 129 Golden Tomato, Ginger and Chipotle Salsa ........................................................... 131 Oven Roasted Tomato Salsa .................................................................................... 131 Seared Pineapple Salsa ............................................................................................. 132 Grapefruit Persimmon Salsa ................................................................................... 132 Mediterranean White Bean Salsa ............................................................................ 134 Barbados Black Bean Salsa ...................................................................................... 134 Tequila Sunrise Marinade ........................................................................................ 137 Black Bean Salsa ....................................................................................................... 139 Spicy Salsa ................................................................................................................. 140 Baja Street Taco Avocado Sauce ............................................................................. 141 Hebo’s Serrano Salsa Verde .................................................................................... 142 Other Miscellaneous Dishes .......................................................................................... 143 Bacon Wrapped Jalapeños ....................................................................................... 144 Coconut Lime Salad.................................................................................................. 144 Baja Black Beans, Corn and Rice ............................................................................ 145 Melon and Cucumber Salad .................................................................................... 146 Jalapeno Egg.............................................................................................................. 146 Wasabi Coleslaw ....................................................................................................... 147 Taco Stand Chiles Toreados .................................................................................... 148 Santa Rosalia Style Hot Dogs ................................................................................... 149 Tuna
Honking Big Tuna
1
Tuna and Avocado Verrine
Ingredients:
6 ounces fresh tuna (use sushi grade)
2 teaspoons low-sodium soy sauce
3 teaspoons olive oil
1/2 teaspoon lime juice, or to taste
1 ripe avocado
Salt and pepper, to taste
Directions:
Cut the tuna into fine dice. In a bowl, combine the tuna with the soy sauce, 2 teaspoons of
the olive oil, and lime juice. Set aside. Taste for seasoning and add more lime juice, if
you like.
Pit and peel the avocado. In a small bowl, mash the avocado halves with the remaining 1
teaspoon olive oil, salt, and pepper.
Place a small spoonful of the avocado mixture in each of four shot glasses or other small
glasses. Top with a small spoonful of the tuna mixture. Repeat the layers, ending with
tuna.
Tuna Stew
Ingredients:
1 (28-ounce) can diced tomatoes, undrained
2 cups cubed, peeled potatoes
1 cup frozen whole kernel corn
1 cup frozen lima beans
1 cup frozen sliced carrots
1/2 cup water
1/4 cup onion, chopped
2 teaspoons reduced-sodium Worcestershire sauce
1/4 teaspoon garlic powder
3 drops hot sauce
3/4 pound tuna, cut into ¾ inch cubes
Directions:
Combine all ingredients except tuna in a Dutch oven. Bring to a boil; reduce heat, cover
and simmer 30 minutes, stirring occasionally. Add tuna; cover and simmer 10 minutes or
until fish flakes easily.
2
Another Honking Big Tuna!
3
Dijon Tuna Burger
Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!
Ingredients:
1½ pounds fresh tuna, finely chopped by hand
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil leaves
2 cloves garlic, minced
2 teaspoons finely chopped fresh ginger
½ teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil
4 multigrain hamburger buns
1 lime, quartered
Red onion rings and greens, for serving
Directions:
Place the tuna, mustard, basil, garlic, ginger
and cayenne in a large mixing bowl and
toss gently to combine.
Place the flour and salt on a large plate.
Divide the tuna mixture into 4 patties and
dredge them in the mixture. Cover and
refrigerate for at least 30 minutes and
up to 8 hours.
Place a large skillet over medium-high heat
and when it's hot, add the oil. Add the patties
and cook until rare on the inside and well-browned on the outside, 3 to 4 minutes on each
side. Serve immediately, garnished with the lime quarters and red onion rings and greens,
if desired.
4
Warm Tuna Sandwiches with Ginger-Lemon Sauce
Ingredients:
2-inch piece ginger root
1 to 11/2 pounds best-quality (sushi-grade) tuna fillet
1 teaspoon chili paste
2 tablespoons fish sauce
11/2 to 21/2 teaspoons kosher salt
1 teaspoon black pepper
31/2 teaspoons toasted sesame oil, divided use
2 large eggs, plus 2 egg yolks
1/2 cup plain dried bread crumbs
1/2 large lemon
1 large clove garlic
1 tablespoon Dijon-style mustard
1/2 teaspoon hot pepper sauce, such as Tabasco
3/4 cup safflower oil
3/4 cup olive oil
1/4 cup heavy cream
4 kaiser or ciabatta rolls
Directions:
Peel and mince the ginger; place 11/2 teaspoons in the bowl of a food processor and
reserve 2 tablespoons for the ginger-lemon sauce.
Cut the tuna into large chunks and add to the food processor; pulse 4 or 5 times, just
enough to break down the flesh without turning it into a paste. Transfer to a medium
mixing bowl. Add the chili paste, fish sauce, 1 to 2 teaspoons of the salt (to taste), black
pepper, 2 teaspoons of the toasted sesame oil, 2 whole eggs and the bread crumbs. Use
your hands to combine the mixture and form it into 4 equal-size patties about 1 inch
thick. Wrap in plastic wrap and place in the freezer for no more than 20 minutes while
you make the sauce and preheat the grill.
Prepare the grill for direct heat: If using a gas grill, preheat to high (650 degrees). If using
a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready,
distribute them evenly under the cooking area. For a hot fire, you should be able to hold
your hand about 6 inches above the coals for about 2 or 3 seconds. Have ready a spray
water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the
grill.
For the sauce: Clean the bowl of the food processor and add the reserved ginger. Squeeze
in the juice of 1/2 lemon (about 2 tablespoons), then add the 2 egg yolks, garlic (coarsely
chopped), mustard, hot pepper sauce and the remaining 11/2 teaspoons of toasted sesame
oil. With the motor running, add the safflower oil and olive oil in small increments
through the feed tube until the mixture starts to thicken, then pour in a thin, steady
5
stream. Add the cream and the remaining 1/2 teaspoon salt, pulsing just to combine; the
sauce will have a consistency close to that of mayonnaise. Transfer to a small serving
bowl.
When ready to cook, place the tuna patties on the grill for 2 to 3 minutes on the first side,
until browned on the bottom, then carefully turn them over and cook for 2 minutes, until
golden brown all over; the patties should be rare on the inside. During the last minute of
cooking, open the rolls and toast them face down on the outer edges of the grill.
Spread 2 tablespoons of the ginger-lemon sauce on each warm roll, then place the tuna
burgers on top of the sauce. Serve immediately; pass the remaining sauce at the table.
6
Asian Tuna Dogs
Ingredients:
2 green onions thinly sliced
1 clove garlic minced
1 pice (1/2 inch long) ginger root peeled and minced
Juice of 1/2 lemon
2 Tbs soy sauce
1 Tbs each toasted sesame seeds, sesame oil and olive oil
1 lb ahi minced
4 hot dog buns
2 Tbs prepared wasabi mayonnaise
1/3 C kimchi
2 Tbs pickled ginger
Directions
Mix the green onions, garlic, ginger, lemon juice, soy sauce, sesame seeds, sesame oil
and olive oil in a medium bowl; fold in the tuna just until combined.
Lay out a square piece of plastic wrap; place one-fourth of the tuna mixture along one
side of the wrap. Roll up to create a sausage; twist ends of wrap to seal. Repeat with
remaining tuna mixture. Refrigerate 30 minutes.
Heat a skillet or grill pan over medium-high heat. Carefully remove plastic wrap from
tuna. Cook, turning slowly, until all sides are seared, 1-2 minutes, or to desired doneness.
Place the tuna dogs in buns. Garnish with wasabi mayonnaise, kimchi and pickled ginger.
7
Grilled Tuna with Corn-Tomato Relish & Rosemary Potatoes
Ingredients:
2 ears corn
1/4 cup + 2 tablespoons extra virgin olive oil + extra for grilling fish
4 garlic cloves, sliced
6 medium Yukon gold potatoes, each sliced into 6 wedges
Leaves stripped from 1 large rosemary sprig
Kosher salt, to taste
Freshly ground pepper, to taste
5 heirloom tomatoes, peeled and seeded, cut in 1/2-inch dice (about 2 1/2 cups)
12 fresh basil leaves, torn
4 six-ounce tombo tuna steaks
Directions:
Preheat oven to 400° and preheat a gas or charcoal grill to medium-high.
Push back corn husks and remove silk. Reshape husks around corn and set aside.
Heat 1/4 cup olive oil in small skillet over medium heat; add garlic and cook until light
golden, stirring occasionally. Do not let garlic get dark brown or the oil will take on a
burned taste.
Strain the oil and discard garlic. Toss the potato wedges with the oil, rosemary and salt
and pepper to taste.
Spread the potatoes on a baking sheet and roast 30-40 minutes, turning once after 15-20
minutes. Potatoes should be crisp-brown on all sides. After they are done, turn off the
heat and leave in the oven.
While the potatoes are cooking, grill the corn for 20 to 25 minutes, turning frequently. Set
aside to cool.
Place the tomatoes and torn basil in a bowl. Remove the husks from the cooled corn and
cut the kernels off the cob and add to the bowl. Stir in the remaining 2 tablespoons olive
oil, season with salt and pepper to taste and set aside.
Lightly brush tuna with additional oil and season generously with salt and pepper. Place
on the medium-hot grill. Cook to desired doneness, about 3-4 minutes on each side,
turning once. Don't overcook the fish.
Place on a serving platter or plates; spoon the corn-tomato relish on top. Serve roasted
potatoes on the side.
8
Yet another Honkin Big Tuna!
9
Tuna with Fennel Salad, Artichokes & Kalamata Mayonnaise
The kalamata mayonnaise is a dip for the artichokes and a sauce for the fish.
Ingredients:
4 small or 2 large artichokes
Kosher salt
2 large fresh albacore or yellowfin tuna steaks (about 1 1/2 pounds total), sliced 1 1/2
inches thick
Freshly ground black pepper
Olive or vegetable oil for the pan
1 1/2 pounds (2 medium bulbs) fennel, cored and thinly sliced
2 large green onions, thinly sliced on the diagonal
2 to 3 tablespoons fresh orange juice (from most of 1 orange)
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1/2 cup mayonnaise
1 to 2 tablespoons olive paste or tapenade
Directions:
Trim the artichokes and discard any scruffy outer leaves. Either cook the artichokes in a
steamer or submerge in a large pot of boiling salted water, using a heavy saucepan to
weigh them down. Cook until a couple of large outer leaves come off the artichoke easily
when tugged, and give them a taste to make sure they're cooked through; this usually
takes 20-30 minutes. Let drain and cool slightly. If using 2 large artichokes, cut each in
half through the core.
Meanwhile, season the fish with salt and pepper. Place a large nonstick skillet with
enough oil to coat lightly over medium-high heat. When the oil is hot, add the tuna steaks
and cook for 3-4 minutes per side, until browned on the outside and slightly pink in the
center. Remove from the pan, tent with foil and let rest 3-5 minutes.
Combine the fennel, green onions, orange juice, vinegar and extra virgin olive oil in a
medium bowl, then season to taste with salt and pepper.
Combine the mayonnaise with the tapenade in a small bowl.
Divide the tuna into four servings and place each on a plate with an artichoke or artichoke
half and some of the fennel salad. Serve immediately and pass the mayonnaise.
10
11
Wasabi Tuna
Ingredients:
tuna, mahi, wahoo or YT fillets
soy sauce
rice wine vinegar
ginger
sesame oil
garlic
wasabi peas
vegetable oil
Directions:
Marinate the fish in the liquid ingredients for about 30 minutes or so. Crush the wasabi
peas. Coat the fish in the crushed peas and sear in vegetable oil.
Tuna Salad
Ingredients:
2 pounds very fresh tuna steak, cut 1 inch thick
4 Tablespoons olive oil, plus some for brushing
2 teaspoons kosher salt
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice
2 teaspoons soy sauce
10 dashes hot sauce (Tabasco recommended)
1 to 2 ripe Avocados, medium diced
3 cup minced scallions white and green parts
3 cup red onion, small diced
Directions:
Brush the tuna steaks with olive oil, sprinkle with salt and pepper. Place the steaks in a
very hot sauté pan and cook for 1 minute on each side. Set aside on a platter. Meanwhile,
in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy
sauce and hot sauce. Add the avocados to the vinaigrette. Cut the tuna into chucks and
place in a large bowl. Add the scallions and red onions and mix well. Pour the vinaigrette
mixture over the tuna and carefully mix.
12
Jalapenos Rellenos de Pescado Ahumado
Ingredients:
20 medium-sized jalapeno peppers, cut lengthwise with seeds and membranes removed
1 lb. smoked tuna or marlin, flaked
½ cup shredded Manchego, Chihuahua or Monterey Jack cheese
1/4 cup extra virgin olive oil
2 cloves fresh garlic, peeled and finely minced
1/4 cup red onion, well diced
3 to 4 slices of smoked bacon, cut into 1-inch pieces
1/4 tsp. sea salt
½ tsp. freshly ground black pepper
Directions:
In a small skillet, saute the bacon pieces until crisp. Drain the cooked bacon on paper
towels and set aside. Saute garlic, onion, salt and pepper in the olive oil until lightly
translucent. Add the smoked fish and continue cooking for a few more minutes before
removing the pan from the heat and quickly mixing in the shredded cheese until the
filling is thoroughly blended. Stuff a piece of bacon and some of the mixture into each of
the jalapenos, and place them on a lightly oiled grill over glowing coals. Allow the
peppers to roast well, while occasionally turning each pepper until all sides are evenly
cooked. Remove from the grill and allow to cool for a few minutes before serving.
As you might suspect, this recipe goes exceptionally well with a glass of cold Mexican
beer.
Bill’s 300+ Giant!
13
Fried Tuna with Tomatoes and Onions
Ingredients:
1/2 cup olive oil (more as needed), divided
2 garlic cloves, peeled and slightly crushed
4 ripe tomatoes, peeled and chopped
Salt, pepper
4 onions, thinly sliced
1/4 cup plus 2 tablespoons white wine vinegar
2 (1-pound each) tuna steaks, about 1 1/2 inches thick, halved crosswise
1 1/2 cups dry breadcrumbs
2 tablespoons chopped parsley
Directions:
In a sauté pan, heat 2 tablespoons of the olive oil. Add the garlic and cook until aromatic,
about 1 minute. Add the tomatoes and season with one-half teaspoon salt and one-eighthteaspoon pepper. Simmer 5 to 10 minutes until the tomatoes are tender and release their
juices. If necessary, add a few tablespoons of water to thin out the sauce slightly. Remove
the garlic, adjust seasoning as needed and set aside, covered, in a warm place.
In a large frying pan, heat the remaining oil over medium heat and sauté the onions.
Season with 1 teaspoon salt and one-fourth teaspoon pepper and cook until soft and
golden, turning with a wooden spoon occasionally to prevent burning. Add the vinegar
and simmer until it is just absorbed. Tilt the pan, keeping the onion-flavored oil to one
side (you'll use this to cook the tuna). Lift out the onions with a slotted spoon, set aside
and keep warm.
Rinse the tuna and pat dry with paper towels. Season each piece with one-half teaspoon
salt. Place the breadcrumbs on a plate, and coat the tuna on all sides. Add a little more oil,
if needed, to the pan and place over medium heat. When hot, add the tuna and fry until a
deep golden brown crust has formed underneath, about 1 1/2 minutes. Flip the tuna and
cook the other side.
Divide the onions evenly among four plates; place tuna on top of each. Top with the
tomato sauce. Scatter with parsley; serve with crispy fried or boiled potatoes.
14
Mexican Tuna Stir Fry
Ingredients:
1 pound tuna (halibut or swordfish works also)
1/3 cup bottled picante sauce
2 tablespoons lime juice
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
1/4 teaspoon chili powder
1 tablespoon vegetable oil
12 cherry tomatoes, halved
1 cup frozen whole kernel corn, thawed
1 (15 oz.) can black beans, rinsed and drained
2 tablespoons cilantro, minced
Directions:
Trim skin from fish; cut into bite-size cubes. Combine fish, picante sauce and lime juice
in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes.
Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a
nonstick wok or skillet; add fish and stir-fry 1 1/2 minutes. Add tomatoes, corn, beans
and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened.
Serve over rice with additional picante sauce, if desired.
15
Grilled Tuna with Fruit Salsa
Ingredients:
1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint
Directions:
Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple
juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile,
combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until
needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and
place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until
fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of
thickness, turning once during cooking. Serve at once with fruit salsa.
16
Pepper-Crusted Tuna with Buttermilk Mashed Potatoes
Ingredients:
1 pound red-skinned potatoes, chopped
2 tuna steaks (about 24 ounces)
Salt to taste
4 teaspoons black peppercorns, crushed
3/4 cup dry red wine
1 tablespoon oyster sauce
About 3/4 cup buttermilk
10 chives, snipped
Freshly ground black pepper to taste
Directions:
Place the potatoes in a saucepan, add just enough water to cover and about 1 teaspoon of
salt and place over high heat. Cover and cook until the potatoes are tender when pierced
with a fork, about 15 minutes.
Meanwhile, heat a skillet over high heat. Season the tuna steaks on both sides with salt to
taste. Place the peppercorns on a plate. Press both sides of the tuna steaks into the
peppercorns to coat. Add the tuna to the skillet and cook to the desired degree of
doneness, about 1 1/2 minutes per side for rare. Transfer the steaks to a cutting board,
cover with foil and set aside.
Add the wine and oyster sauce to the skillet, reduce the heat to medium-high and cook,
stirring occasionally, until the sauce reduces somewhat and thickens slightly, 2 to 3
minutes. Remove the pan from the heat; cover to keep warm.
Drain the potatoes, return them to the pan and place over medium heat, shaking the pan
constantly, just until all of the moisture has evaporated. Remove the pan from the heat.
Add 1/2 cup of the buttermilk, the chives and salt and pepper to taste and, using a potato
masher or a wooden spoon, mash until the desired consistency is attained, adding
additional buttermilk as necessary. Cover the pan; set aside.
Slice the tuna into 1/2-inch-thick portions. Divide the potatoes and tuna evenly among
individual plates, drizzle the tuna with the sauce and serve immediately.
17
18
Ahi with Edamame Puree
Ingredients:
1/2 small sweet baguette
-- Mild extra virgin olive oil
-- Kosher salt
-- Ground black pepper
8 ounces frozen shelled edamame
1 small clove garlic, chopped, about 1/2 teaspoon
2 tablespoons Meyer lemon juice
1 tablespoon nori komi furikake (see Note)
1/2 teaspoon Japanese shichimi togarashi (see Note)
10to 12 ounces No. 1 or sushi-grade ahi tuna, about 1-inch x 2-inch rectangular block
1 tablespoon finely chopped green or red onion (optional)
Cilantro leaves (optional garnish)
Directions:
Preheat oven to 350°. Cut baguette into slices about 1/4- to 3/8-inch thick (about 24
pieces). Brush with olive oil, lightly season with salt and pepper, then bake until crisp but
not too brown, about 3-5 minutes.
Meanwhile, cook frozen edamame according to package directions. Blend slowly with
garlic and lemon juice in a food processor, adding enough oil - about 3 tablespoons - to
make a smooth, moderately thick paste. Season to taste with salt and pepper. The puree
can be made ahead. Cover and refrigerate.
Mix furikake and shichimi togarashi together.
Season very cold tuna with kosher salt, coat with the spice-nori blend. Heat a nonstick
skillet over medium-high to high heat and lightly coat with olive oil. When the pan is hot,
add the tuna and sear, turning until brown on all sides. Set aside to cool; the tuna can be
seared ahead. Refrigerating helps firm the tuna so it is easier to slice.
To assemble: Coat each crostini with a generous layer of edamame puree; season to taste
with salt and pepper. Sprinkle with a little chopped green or red onion, if using, then top
with a thin slice of the tuna. Garnish with a drizzle of extra virgin olive oil and a cilantro
leaf or additional sprinkle of spice mixture if desired. Alternatively, divide the ingredients
among 4 to 6 plates and accompany with a simple salad for a first course. Extra puree can
be made into a dip by mixing with a little nonfat yogurt or sour cream.
Note: Shichimi togarashi is a Japanese seven-spice mix based on coarsely ground red
chile pepper plus six other ingredients, and can include orange peel, white and/or black
sesame seed, poppy seed, ginger, seaweed (nori) and sansho. Any dry Japanese
condiment sprinkled atop rice is called furikake, which is usually a mixture of ingredients
like nori, dried fish, shiso, sesame seed, salt or sugar.
19
Ahi Tuna Fajitas
Ingredients:
1/4 cup tablespoon extra virgin olive oil
2 cloves of garlic sliced paper thin (or minced if you prefer)
1 teaspoon red pepper flakes (or to your taste)
1 tablespoon chili spice
1 fresh lime, rind grated fine, juice reserved for salsa
4 tuna steaks, about 6 ounces each, trimmed, thickness based on your desired degree of
doneness
1 papaya, peeled, seeded and diced
2 tablespoons fresh lime juice
2 tablespoons red pepper-infused Olive Oil
Chipotle Tabasco to taste
1/2 cup chopped cilantro leaves
1/2 cup red bell pepper, stem removed, seeded and cut into large julienne
1/2 cup yellow bell pepper, stem removed, seeded and cut into large julienne
Sea salt
4 low-carb flour tortillas, warmed on the grill or oven
2 cups shredded hearts of romaine lettuce
Directions:
In an acid-resistant baking dish, combine olive oil, garlic, red pepper flakes, chili spice
and lime rind.
Dredge tuna steaks through the marinade on both sides, cover with plastic and refrigerate.
To make salsa, in a small bowl, combine the papaya, lime juice and olive oil. Adjust
seasoning with salt and Tabasco to taste.
Add the chopped cilantro and reserve.
The cooking begins: Preheat grill with one of those handy perforated vegetable grates to
make cooking the onions and peppers easier. When very hot, add the peppers, cooking
until well seared, golden on the edges but still with a bite. Transfer to appropriate serving
dishes.
Remove tuna steaks from marinade, draining well. Place tuna steaks on grill and sear well
for about 5 minutes. Turn over to finish cooking to your desired doneness, about 3
minutes depending on thickness of your tuna.
Remove from grill and slice the tuna steaks into long strips for your fajitas.
To serve: Arrange platters of the warmed tortillas, grilled tuna, peppers, lettuce and salsa.
20
21
Blackened Tuna Salad
Ingredients:
4 lean center-cut tuna steaks, about 4 to 6 ounces each, trimmed of all skin & dark fatty
tissue, then cut into 1 1/2 -inch square by about 3- to 4-inch long rectangular
chunks
2 small zucchini, cut into julienne strips
2 small yellow summer squash, cut into julienne strips
1 red bell pepper, cut into fine julienne strips
1/4 cup red onion, cut into fine julienne strips
1/4 cup seasoned basil-flavored olive oil
Sea salt
1/4 cup sweet basil, cut into very fine julienne strips
2 tablespoons snipped fresh chives
2 cups mache or watercress salad
Blackened Spice Mix
Directions:
Deep chill the tuna in the freezer for about 30 to 60 minutes prior to cooking; do not
freeze! Making the salad : In a medium bowl, combine zucchini, summer squash, red
pepper and onion. In small bowl, whisk together the lime juice and basil-flavored olive
oil. Pour over salad and mix well. Season generously with salt. Mix in the basil and
chives. Reserve under refrigeration to marinate.
Cooking the fish: Place a large, heavy, cast-iron skillet or griddle on your outdoor grill
side burner over high heat and allow to warm until white hot, at least 15 minutes.
Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula.
Pour the regular olive oil into a shallow medium-size pan or plate. Pour spice mixture
into another shallow pan or plate. Remove fish from freezer. Dredge each tuna steak
through the olive oil on all sides to evenly coat, holding it above the oil for a few seconds
to allow excess oil to drop back into pan. The oil coating should be very thin.
Lay tuna onto the spices and apply light pressure to adhere spices to the fish. Turn over to
completely enrobe all sides of steak with the spices. Lay spice-coated tuna onto cookie
sheet while repeating coating process with remaining steaks. Carefully lay tuna steaks
into the hot skillet without overlapping or crowding. Cook fish until spice mixture
browns, about 60 to 90 seconds a side. Turn over to continue blackening all sides,
cooking to your desired degree of doneness, about 4 minutes total for rare to medium rare
depending on size of fish.
To serve: Transfer tuna to cutting board. With a sharp thin knife, cut tuna into thin 1/4 inch thick slices. Add the mache or watercress to the salad and toss to combine. Divide
and mound the salad in the center of each serving plate. Artistically fan and lay tuna atop
the salad. Drizzle remaining salad dressing over the tuna and serve.
22
Blackened Tuna with Asparagus and Wild Mushroom Salsa
Ingredients:
4 tablespoons Carotino oil, divided
1/2 sweet onion, peeled and sliced into julienne
1 clove garlic, minced
1 tablespoon fresh ginger root, minced
Pinch crushed dried chile flakes (optional)
Sea salt
1/4 cup rice wine vinegar
1 tablespoon Splenda (optional)
1/2 pound wild mushrooms, sliced
1/2 pound thin asparagus spears, lower third removed and discarded, tips separated, stems
cut into julienne
2 tablespoons scallion greens, cut into julienne on bias
1 tablespoon sesame seeds
4 Yellowfin tuna fillet rectangular chunks, about 4 to 5 ounces each trimmed
1 tablespoon Szechuan blackening spice
Directions:
In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion,
cooking until just softened, about 2 minutes. Add garlic, ginger and the optional chile
peppers, cooking until tender, about 2 minutes. Season with salt and pepper to taste.
Remove from heat and transfer to bowl. Add the rice wine vinegar and optional Splenda.
Return pan to the heat and add 1 tablespoon oil. Add mushrooms, cooking until seared
and tender, about 4 minutes. Season to taste. Transfer to the bowl with the onions.
In small sauce pan, bring water to a boil. Season with salt. Add the asparagus, cooking
while occasionally stirring until tender yet still crunchy, about 2 to 3 minutes depending
on size. Drain in colander. Transfer to the bowl with other vegetables. Finish the salsa by
adding the scallions, sesame seeds,1 tablespoon oil and adjust the seasonings.
To serve: Season all sides of the tuna chunks with the Szechuan spice. Heat heavy skillet
over medium-high heat. Place remaining oil and tuna into skillet, searing until blackened,
about 2 minutes. Turn tuna to sear the next side, about 1 minute. Repeat with remaining
surfaces about 2 minutes to your deserved degree of doneness. Transfer to cutting board.
With very sharp knife, cut the tuna across the grain into thin slices. Fan the slices across
center of four warm serving plates. Artistically mound the salsa atop the tuna. Serve
immediately.
23
24
Coriander-Scented Tuna with Young Ginger
Ingredients:
1 young ginger root
2 tablespoons canola oil
4 cloves of finely sliced garlic
Crushed red pepper flakes (optional to your taste)
2 sweet red peppers, cored, seeded and cut into julienne
1 cup rice wine (substitute dry white wine)
2 tablespoons rice wine vinegar
1/4 cup scallion greens, cut thinly on the bias
1 tablespoon low sodium soy sauce
4 tuna steaks, trimmed of dark fatty tissue, about 6 to 7 ounces each and as thick as
possible if you prefer more rare or medium-rare
Coarse sea salt
1 tablespoon freshly ground coriander seed
1 tablespoons of black sesame seeds, toasted in the oven to crisp.
Directions:
Preheat the grill. Prepare the ginger by first peeling. Then with a sharp knife or
mandolin, slice the ginger very thin the length of the root. Stack the slices atop each
other, then cut on an angle to make a julienne about 2 to 3 inches long. Longer or shorter
is difficult to eat.
In a large, nonstick skillet, heat the canola oil over medium high. Add the garlic and cook
just until it starts to release its perfume, do not brown. Add the ginger and cook for about
2 or 3 minutes to soften, adding the crushed red pepper flakes as you desire. Add the
sweet red pepper and continue cooking until it begins to soften, about 5 minutes. Add 1
cup rice wine with the rice wine vinegar and cook until reduced to just coat the
vegetables, about 4 minutes.
Add half of the scallions, tossing just to combine. Add the soy and remove from heat.
Season the tuna with salt and coriander. Rub with a few drops of canola oil. Place the
tuna on the grill and cook until well seared, about 4 minutes. Turn over and cook to your
desired temperature, about 2 minutes for medium rare depending on thickness and size of
your tuna.
To serve: Spoon the hot vegetable mix onto the center of four warm serving plates.
Position the tuna in the center of the vegetables. Spoon the juices from the vegetable pan
over the tuna. Sprinkle the remaining scallions and sesame seeds over the dish. Serve
immediately.
25
Crimped Tuna Steaks with Nicoise Salsa
Ingredients:
6 cups cold water
2 lemons cut into wedges
1 medium onion, cut into 1-inch dice
Bunch parsley stems
2 bay leaves
Fresh thyme leaf stems
Crushed red pepper flakes to taste
Sea salt
4 Ahi tuna steaks, about 1-1/2 to 2 inches thick, about 6 to 8 ounces in weight, skinless &
dark, fatty tissues trimmed
Nicoise Salsa (recipe below)
1 teaspoon fresh thyme leaf
Directions:
Start with a deep, acid-resistant skillet that will comfortably hold the filets allowing just a
little room in between them. Add the water, lemon wedges, onion, parsley, bay leaves,
thyme stems and crushed red pepper, bringing to a simmer over high heat. Reduce the
heat to a slow simmer for about 30 minutes to release the flavors.
Season generously with salt. Add the tuna steaks while the broth is simmering, allowing
the broth to return to a simmer if it slows. Turn off the heat, cover and cook the fish until
done, about 8 to 10 minutes. Test with a skewer or small instant thermometer to about
130 degrees for medium-rare to medium degree of doneness.
With slotted spoon or spatula, gently remove the fish from the broth, using a pastry brush
dipped in the liquid to wash the filet as necessary of any aromatics and spices. Transfer to
a paper towel-lined plate to draw up the last moisture.
If serving chilled, transfer to a cake rack, cover with plastic wrap and refrigerate. You can
place them in the freezer if you are serving immediately. Brush occasionally with the
cool Court Bouillon broth to keep them moist.
To serve: Position the warm or chilled tuna steaks in the center of 4 serving plates. Spoon
a mound of the Nicoise Salsa atop the tuna. Sprinkle the thyme leaf over the tuna and the
plate, and serve.
Nicoise Salsa
2 garlic cloves, sliced paper thin
2 tablespoons extra virgin olive oil
red pepper flakes to your taste
1 teaspoon fresh thyme leaf
26
2 tablespoons fresh basil leaf, cut into fine chiffonade or julienne (1/8 inch thick)
2 tablespoons Non Pariel Capers
1 tablespoon lemon juice
1 medium ripe red tomato, seeded and diced
1 medium ripe yellow tomato, seeded and diced
1/4 cup diced Nicoise Olives, pitted
Sea Salt
In a small nonstick skillet, heat the garlic and olive oil over medium heat until the garlic
becomes very tender, about 8 minutes. Remove from the heat and transfer to a small
bowl. Immediately add the red pepper flakes, thyme, basil and capers, allowing to cool.
Stir in the lemon juice, tomatoes and olives. Season as necessary with salt and black
pepper. Serve immediately or reserve under refrigeration.
27
Fresh Tuna Tacos
Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives.
Ingredients:
1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies (See Note)
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces
1 tablespoon taco seasoning mix
4 taco shells
Directions:
Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco
seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; saute to
desired doneness, about 3 minutes for medium.
Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through,
stirring frequently, about 2 minutes (do not boil).
Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are
available at Latin American markets, specialty foods stores and some supermarkets.
28
Poisson Cru, or E'ia Ota (Tahitian lime-marinated tuna)
Ingredients:
1 1/2 lbs ahi cut into 1/2” cubes
1/2 C lime juice
1/4 C coconut milk
1/2 cucumber peeled, seeded, cut into 1/2” cubes
1 tomato diced
3-4 scallions chopped
Pinch kosher or sea salt
Directions:
Mix all ingredients together well. Let marinate 10-20 minutes. Adjust seasoning. Drain
excess liquid. Garnish with some freshly chopped scallions and serve.
29
Hawaiian-Style Ahi Poke
Ingredients:
2 lbs. fresh ahi tuna fillets, cut into 1/2-in. cubes
1/4 cup minced onion
1/4 cup minced green onion
1/2 fresh lime, juiced
1 clove garlic, crushed and minced
2 tsp. fresh ginger, minced
2 tbs. lightly crumbled wakame seaweed (available at Asian markets)
1 tbs. ground roasted macadamia nuts
2 tsp. sesame oil
1 1/2 tsp. crushed red pepper flakes
8 outer leaves of Boston lettuce
2 tbs. fresh cilantro leaves as garnish
Directions:
Mix together the cubed ahi, minced onion, garlic, green onion, ginger, seaweed,
macadamia nuts, sesame oil, lime juice and red pepper in a mixing bowl. Cover and
refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves
on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
30
Albacore Enchiladas
Ingredients:
1 cup cooked and flaked albacore
6 flour tortillas
1 small can of sliced olives
½ can milk
1 chopped onion
1 can Cream of Mushroom soup
Directions:
Blend the can of soup with milk. Place some albacore on each tortilla with a tablespoon
of soup, some cheese, and a few olives and onions. Roll up tortilla and place in a lightly
greased baking dish. Do all 6 tortillas, then pour remaining soup on top. Sprinkle with
remaining cheese, olives, and onion. Bake at 350 for 30 minutes. Serves 4 to 6
31
Smoked Tuna Flautas
Ingredients:
12 jalapeño chiles
1½ pounds smoked tuna
3 medium sized shallots
12 leaves fresh basil
¾ cup chopped Italian parsley
1 bunch cilantro, stems removed and finely chopped
Celery salt and freshly ground black pepper to taste
1 tbsp olive oil
Salad garnish
2 cups corn or canola oil
20 corn tortillas or 16 flour tortillas
Toothpicks
Directions:
To make the filling use one larger piece of smoked tuna as the small pieces tend to be
dry. Instead of cutting the meat, tear the fiber apart in small pieces with two forks. Place
in a bowl.
If you have a gas stove, lay the jalapeños over the open flame and char skins well, turning
with tongs frequently until they’re uniformly blackened and stop snapping. The more
charred they are, the easier it is to remove the skins. If you have an electric stove, place
chiles in a large skillet on high heat. Turn frequently as above. Remove chiles to plastic
bag, close it and let stand for 10 minutes. Remove from bag, place in ice-cold water and
remove the stems, skins, veins and seeds.
Chop the shallots and put them for one minute in hot water. Rinse them with cold water
and put it in the bowl, together with the chopped garlic. Add basil, parsley and cilantro.
Season with celery salt and olive oil. Mix well.
To make the flautas - For the presentation, prepare either a big plate to be put in the
center of the table or prepare individual plates with some salad garnishment leaving
sufficient space (half the plate) for the flautas. Heat the oil in a large skillet. Warm up the
tortillas on stove or in microwave for about half a minute, so they are flexible to roll. Put
the filling in a line of 1½ inch on the tortilla and roll it. Fix with a tooth stick. Put all the
rolls on a plate. Prepare some paper towels in a basket to soak up excess oil after frying.
Fry four tortillas at the same time until they become golden on all sides. Do not overdo
frying. The tortilla has to be crispy, but still a little flexible. Put the fried ones in vertical
position in a basket to let the oil drip. Keep them warm until the last one is fried.
Cut each fried tortilla roll into even sized pieces (2 pieces for corn tortillas, 3 for flour)
and put them on prepared plate(s).
32
Fish Enchiladas
You can stuff just about any type of fish inside an enchilada. A firm fish like marlin, shark
or swordfish is best, but flaky fish work well also. Serve with shredded lettuce, rice and
beans.
Ingredients:
2 tablespoons vegetable or peanut oil
8 corn tortillas
2 cups cooked fish, broken into large chunks
1 cup sour cream
1 1/2 cups fresh salsa (green chile salsa for this recipe is best)
1/2 onion, minced
salt and pepper
2/3 cup grated jack cheese
1 avocado; peeled, seeded and diced
1/4 cup black olives, chopped
1/4 cup fresh cilantro leaves, chopped
Directions:
Heat oil in a medium skillet over medium heat. Heat tortillas in oil, a few seconds each
side, and then transfer tortillas to a plate lined with paper towels to drain. Gently toss the
cooked fish with half of the sour cream, 1/2 cup of the salsa and the minced onion.
Season with salt and pepper. Place equal portions of the fish mixture in the middle of
each tortilla and roll tortillas up around the filling. Place stuffed tortillas, seam side
down, in a lightly greased casserole dish. Keep the tortillas close to each other in the dish
so that they remain sealed during baking. Mix cheese with remaining salsa and spread
over enchiladas. Bake in a preheated 375 degree oven for 20 – 25 minutes. Remove from
oven and top with remaining sour cream, avocado, black olives and cilantro before
serving.
33
34
Tuna Steak Adobado
Ingredients:
2 tuna steaks
3 ancho chilies
3 minced garlic cloves
1/2 tsp oregano
dash black pepper
1/4 tsp cumin
1/8 tsp ground cloves
4 Tbsp red wine
1 Tbsp sugar
1 Tbsp olive oil
Directions:
Toast ancho chilies and then seed them. Break into pieces and rehydrate them in 1 cup
water in microwave at high heat for 2 minutes. Let sit for 5 minutes. Save cup of soaking
liquid and place it in processor with chilies, and all other ingredients except tuna and oil.
Pulse to mix, then strain. Heat oil in small skillet and sauté Chile adobado until it
thickens. Slather on tuna steaks and marinate 1-3 hours in refrigerator. Grill on BBQ or
under broiler.
35
Tuna Vera Cruz
Ingredients:
3 Tbs tequila, rum or vodka
2 Tbs lime juice
2 tsp grated lime peel
1 piece (1-inch cube) fresh ginger, minced
1 tsp salt
1 tsp sugar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp black pepper
1 Tbs vegetable oil
1-1/2 pounds fresh tuna steaks
Lemon and lime wedges
Fresh rosemary sprigs
Directions:
Combine tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon and
pepper in 2-quart glass dish; stir in oil. Add tuna; turn to coat. Cover and refrigerate at
least 30 minutes. Remove tuna from marinade; discard marinade. Grill tuna over
medium-hot briquets about 4 minutes per side until fish flakes easily when tested with
fork. Garnish with lemon wedges, lime wedges and rosemary sprigs.
36
Seafood Marinara
Ingredients:
2-3# tuna sliced into 1" cubes
2 large onions
1-2# of 31-40 count shrimp
2 cans whole peeled stewed tomatos
6-8 cloves of garlic
1 red bell pepper
3 pieces of celery
2 jars favorite spaghetti sauce
Directions:
Heat 4-5 Tbs of olive oil in large pot. Finely chop garlic and add half to olive oil. Next
dice bell peppers, onions and celery and add to oil. Saute until soft. Add peeled shrimp
and stewed tomatos. Once shrimp turn pink add, spaghetti sauce and remaining garlic.
Bring to a boil and then add tuna. Reduce heat and let simmer about 20 minutes. Serve
with noodles or without. Serves an army!
Tuna Tahiti Style
This is a raw fish dish that is surprisingly good. Serve it during summer on a cold buffet.
Ingredients:
2 Lbs. Fresh Tuna
1 small tomato, chopped
Lime juice
1 green pepper, chopped
1 tsp. Salt
1 cucumber, chopped
1 small onion, chopped
1 hard cooked egg, chopped
1 C. Coconut milk
Directions:
Cut the raw fish into paper thin slices. Cover with lime juice. Add the salt and let the
mixture stand for at least two hours in the refrigerator, stirring occasionally. Add the
onion, coconut milk and one half of the remaining ingredients. Mix lightly and chill.
Transfer the mixture into a serving dish and garnish the top with the remaining
ingredients. Serve very cold.
37
38
Hawaiian Style Grilled Tuna
Ingredients:
Marinade:
1/2 cup soy sauce
3 tablespoons honey
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
Freshly ground black pepper to taste.
Two 1-inch thick tuna steaks
Sauce:
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
2 tablespoons minced scallion
1/4 teaspoon red pepper flakes
1/4 cup olive oil
1/2 pack wonton wrappers
Vegetable oil for deep frying
1/4 cup sea weed
1/2 cup bite size radicchio leaves
1/2 cup sliced endive
1/2 cup baby spinach leaves
2 tablespoons julienned yellow pepper
2 tablespoons julienned red pepper
Garnish:
Radish sprouts
Pickled ginger
Golden caviar
Light and light sesame seeds
Directions:
In a bowl mix together the first 5 ingredients. Pour the mixture over the tuna, coating the
tuna on all sides. Marinate for 15 minutes. Transfer the marinated tuna to a heated grill
and grill for 1-2 minutes on each side. In a bowl whisk together all the ingredients for the
sauce. Heat the frying oil to 350 degrees. Cut the wonton wrappers into julienne strips
and deep fry them until golden. Drain them on paper towels. In a bowl toss together the
sea weed, radicchio leaves, sliced endive, baby spinach leaves, julienned yellow pepper,
and julienned red pepper. Arrange seaweed and greens in the center of 2 serving plates
and top them with the fried wonton strips. Drizzle with some of the sauce, top with the
tuna, drizzle more sauce. Garnish with a small cluster of radish sprouts, pickled ginger,
tobiko, light sesame seeds, dark sesame seeds, and golden caviar.
39
Tuna Mexican Style
Ingredients:
Marinade:
1/4 cup olive oil
1/4 cup lime juice
1 tbs. fresh cilantro (Mexican parsley) chopped
4 - 8 oz. tuna steaks
salsa ready-made warmed
Directions:
Combine marinade ingredients, pour over tuna in non-metallic dish and marinate 1/2 hour
to 1 hour. Broil or grill 4 inches from heat 10 minutes per inch of thickness, turning once,
basting often with marinade. Tuna is done when still slightly translucent in center. Spoon
warmed salsa over top of each steak.
40
Albacore Fish and Chips
Ingredients:
2 lbs potatoes, peeled and cut crosswise into 3/4-inch thick chips
4 albacore fillets (about 6 ounces each), cut in half lengthwise
Emeril’s Essence to taste
1 1/2 cups bleached all-purpose flour, sifted
1 tablespoon sugar
1/4 cup dark beer
2 large egg yolks, beaten
6 tablespoons milk
6 tablespoons water
salt and freshly ground black pepper to taste
2 large eggs whites, beaten to stiff peaks
vegetable oil for deep frying
malt vinegar
6 tablespoons fresh lemon juice
Directions:
Soak the potatoes in cold water to cover for 30 minutes before frying. Season the fish on
both sides with Essence. In a mixing bowl, combine the flour and sugar. Add the beer,
egg yolks, milk and water and whisk until smooth. Season with salt and pepper. Cover
and let rest for 30 minutes. Fold in the egg whites. Heat 6 inches of oil in a deep, heavy
pot or an electric fryer to 360 degrees F. Dip the fillets in the batter, letting the excess
drip off. Add the fish, several pieces at a time, and fry until golden brown, 4 to 6 minutes.
Drain on paper towels. Season with Essence and keep warm. Drain the potatoes and pat
dry. Place them in a fry basket and fry in the hot oil for 3 minutes. Lift the basket out of
the oil and drain over the fryer. Return the basket to the oil and fry until golden brown,
another 3 to 5 minutes. Drain on paper towels. Season with salt and pepper. Serve the fish
and chips on newspaper and drizzle with the vinegar and fresh lemon juice. Pass the tartar
sauce.
41
Ahi Tuna-Eggplant "Tarts"
Ingredients:
3/4 lb center-cut Ahi tuna, cut into a rectangular block
1 lrg eggplant
Olive oil
Kosher salt, to taste
Freshly-ground black pepper, to taste
3/4 cup finely-minced red onions
2 lrg plum tomatoes, seeded and diced
1 Tbs minced fresh basil
1 Tbs minced fresh parsley
1 ½ Tbs drained and chopped capers
1 sm roasted red bell pepper, skinned, seeded, and coarsely chopped
1 tsp fresh lemon juice
Reduced balsamic vinegar
Basil oil
Frizzled onions
Directions:
In a saute pan or on a stovetop grill, sear the tuna quickly over very high heat only until
lightly browned. Chill the seared tuna for at least 30 minutes. Remove from the
refrigerator and slice thinly. Preheat the oven to 400 degrees. Slice the eggplant into 1/2inch thick rounds. Brush the slices lightly with olive oil and season both sides with salt
and pepper. Place on a baking sheet in a single layer and bake for 6 to 8 minutes or until
lightly browned and cooked through. The slices should still hold their shape. While the
eggplant is baking, saute the onions in 1 tablespoon of olive oil until they just begin to
soften. Season lightly with salt and pepper and set aside. Select 4 of the largest rounds of
the eggplant to form the base of the tarts and set aside. Coarsely chop the remaining
eggplant and add to the onion mixture along with the tomatoes, basil, parsley, capers and
roasted pepper. Mix thoroughly. Season lightly with salt and pepper. To assemble the
tarts, on each plate place one of the reserved eggplant rounds, then one quarter of the
chopped eggplant, then one quarter of the tuna slices on top. Drizzle the lemon juice.
Add salt and pepper to taste. Garnish the plate with the reduced balsamic vinegar and the
basil oil, if desired and place a nest of frizzled onions on top.
42
43
Chile-Crusted Tuna Tacos
Ingredients:
1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
1/4 cup coarsely chopped fresh cilantro
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded
Directions:
Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan,
then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup,
15 to 20 minutes. Remove from heat and cool. While sauce cools, prepare charcoal or gas
grill for cooking. While grill heats, stir together coriander, cumin, chili powder, black
pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil
(total), then coat all sides evenly with spice mixture. Grill tuna on lightly oiled rack,
uncovered, turning to brown all sides, until browned on outside but still rare in center, 8
to 10 minutes total. Let tuna stand 10 minutes. While tuna stands, heat tortillas on grill,
turning over once, until warm, about 1 minute, and keep warm, wrapped in foil. Toss
jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a
small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices. Put a tortilla
on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging
evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle
chipotle sauce evenly over tuna and roll up tacos to enclose filling.
44
Charred Spiced Bonito Tacos
For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye
tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then
broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the
grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with
several salsas as accompaniments. Don't forget to have plenty of soft, fresh tortillas on hand.
Ingredients:
1 pound bonito, mackerel, or yellowfin tuna fillet, cut into 2- by 4- by 1-inch strips
2 Tbs freshly squeezed lime juice, plus more, if necessary
1/4 cup olive oil, plus more for oiling grill
2 tablespoons chipotle rub
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
3 plum tomatoes
a 1/2-inch-thick sliced medium white onion
1 garlic clove, unpeeled
2 serrano chiles with seeds, chopped (wear rubber gloves)
12 fresh coriander leaves, chopped coarse
3 large fresh mint leaves, chopped fine
1/4 teaspoon ground cumin
1/4 cup water
1/8 teaspoon coarse salt, or to taste
8 small tortillas, heated
Directions:
For the fish - Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime
juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let marinate about 1
hour. Oil grill and cook fish over a hot fire until lightly charred and medium-rare (it
should still be pink in the middle), about 3 minutes. In a warm bowl (so fish does not cool
too much), shred fish. Taste for seasoning and sprinkle with a little more Chipotle Rub
and lime juice, if needed. Top with radish and scallion and serve warm with salsa and
tortillas.
For the mint salsa - Heat a dry "comal" or flat iron griddle over moderately low heat until
hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even
roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and
garlic skin. Chop tomatoes, onion and garlic coarse and in a bowl stir together with
45
remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and
chilled, covered.
For the Chipotle Rub - In a small heavy skillet dry-roast oregano over moderate heat,
shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and
transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder
grind fine. In a heavy skillet heat oil over moderately high heat until hot but not smoking
and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning
to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles
as fried to paper towels to drain and cool until crisp. Wearing rubber gloves, break chiles
into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind
oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If
mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in
middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing
rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight
container, chilled, 6 months. Regrind rub before using.)
46
Tacos with Fresh Tuna and Black Beans
Ingredients:
3/4 lb tuna loin or steaks 1" thick
4 tsp olive oil
2 tsp chili powder
salt to taste
1/4 cup minced cilantro
8 fresh tomatillos
4 green onions minced
3 garlic cloves minced or pressed
3/4 C finely diced red bell pepper
2 fresh jalapenos cored, seeded and minced
1 15 oz can black beans rinsed and drained
2 Tbs lime juice
8 crisp taco shells
1 C plain yogurt
Sour cream for garnish
Directions:
Rub both sides of the tuna steaks with 2 teaspoons of the olive oil and sprinkle with chili
powder. Sprinkle lightly with salt just before cooking. Grill over hot coals, or broil about
2 inches from heat, turning once, until the fish is just barely opaque in the center, 2 to 3
minutes per side. Break the tuna into flakes and toss with half the cilantro; cover and
keep warm. Discard the husks from the tomatillos, wash them and cut into 1/2-inch dice.
In a 10- to 12-inch frying pan, heat the remaining 2 teaspoons oil over medium heat. Add
the onion and garlic and stir until softened, about 4 minutes. Increase the heat to mediumhigh. Add the tomatillos and red pepper and stir until warm, about 2 minutes more. Add
the jalapenos, beans, lime juice and remaining cilantro; stir until warmed, about 2
minutes. (Do not overcook or the tomatillos will become soupy.) Add salt to taste.
Place the tomatillo mixture into a shallow serving dish and sprinkle with the tuna. Let
each diner spoon the filling into their taco shells, passing the yogurt around separately to
add to taste.
47
Tuna Tacos with Tomatillo Salsa
Ingredients:
Salsa
1 lb Fresh green tomatillos
3 Tbs Finely chopped red onion
1 Serrano chile, finely chopped, seeded if desired
Juice of 1 lime
½ C Finely chopped cilantro
1/4 tsp each Salt and black pepper
2 tsp Olive oil
2 tsp Fresh thyme, finely chopped
2 Cloves garlic, crushed
1/4 tsp each Salt and black pepper
1 lb Tuna steak, (1 inch thick) skin removed
8 Fat-free (6 inch) flour or corn tortillas, warmed
2 C Shredded iceberg lettuce
1 C Diced plum tomatoes
1/4 C Chopped cilantro
Directions:
Salsa: Husk tomatillos; wash under hot water. Puree in food processor or blender. Pour
into sieve set over small bowl; drain 3 minutes; discard liquid. Transfer pulp to serving
bowl; stir in onion, chile, lime juice, cilantro, salt and pepper.
Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over Tuna. Prepare
medium-hot fire on outdoor grill or preheat broiler. Grill or broil fish 4-6 minutes per
side, until just cooked through. Remove to cutting board; let rest 3 minutes. Halve steak
lengthwise; cut cross-wise into 1/4" slices.
Place fish slices down center of each tortilla; top with lettuce, tomatoes and cilantro;
spoon on some salsa. Fold to form soft taco. Serve with extra salsa.
48
Pacifica Del Mar Sashimi Tacos
Ingredients:
8 small corn tortillas
8 oz sashimi grade ahi
1 c thinly sliced cabbage
1 tsp oil for searing ahi
fresh ground black pepper
kosher salt
oil for frying the tortillas
Chinese salsa
1/4 lb shitake mushrooms sliced
1 Tbs butter
2 Tbs soy sauce
½ c seeded and diced fresh tomato
1 bunch cilantro chopped
1/4 c scallions
1 jalapeno seeded and minced
1 tsp kosher salt
½ tsp fresh black pepper
1/4 c rice wine vinegar
1 Tbs sesame oil
Directions:
Preheat a saute pan. Salt and pepper the ahi. When the pan is very hot add oil and sear ahi
for 30 seconds on all sides. Remove from pan. In a cooler saute pan, gently cook the
mushrooms in butter until soft. Add the soy and remove from heat. Let cool. Combine the
mushroom/soy mixture with the rest of the salsa ingredients. To assemble the tacos.
Thinly slice the ahi. Divide the cabbage equally among the 8 tortillas (fried. For a
different variation, roll the tortillas into a cone before frying). Place some ahi and salsa
on the tortillas and serve.
49
50
Tuscan-Style Grilled Tuna Steaks
Ingredients:
4 Fresh tuna steaks, 8 ounces each, 1 inch thick
1 lemon,zested
3 springs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and pepper or grill seasoning
Extra virgin olive oil, for cooking
Directions:
Rises and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and
parsley leaves on top of the zest. Pile garlic and some course salt, pepper or grill
seasoning on top of herbs. Finely chop the garlic, herbs and spices. Drizzle the olive oil
over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish,
coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks 6 minutes on
each side or 4 minutes on each side, if you prefer pink tuna at the center.
Bendo’s Tuna Stuffed Jalapenos
Ingredients:
1 large can Embassa jalapenos
1 loin cooked or smoked tuna
Mayonnaise
Directions:
Cut jalapenos in half length wise and scoop out seeds. Mix the tuna and mayo together
and scoop into the jalapeno boats. Serve on a plate with pickled carrots.
51
Polaris Supreme Fish Enchiladas Supreme
Ingredients:
Wahoo/Tuna or your choice of fillets
Regular size flour tortillas (2 per serving)
Enchilada sauce
Chopped onions
Lots of shredded cheese (yellow and white)
Sour cream
Butter
Fish coating
2 C Buttermilk pancake mix
2 Tsp salt
1 Tsp pepper
1 Tbs garlic powder
½ Tsp Thyme
1 Tbs paprika
Directions:
Hand mix fish coating ingredients. Coat
fillets in mix and fry in olive oil and butter
until almost done. Spoon some enchilada
sauce in a roaster pan, then break up the fillets into the pan. Stir and bake for 10 minutes
until fish is done and hot. Lay tortillas down on a board. Spoon on some of the fish,
sprinkle with onions and cheese. Roll up the tortilla and place in a roaster. Cover the rolls
with enchilada sauce, onions and lots of cheese. Bake at 350 until cheese melts (about 10
minutes). Scoop sour cream on top when ready to serve. Goes good with spanish rice,
refried beans, chips and salsa.
52
Pele’s Fire Grilled Ahi with Tropical Salsa
Ingredients:
1 cup diced fresh pineapple
1/4 cup chopped red bell pepper
2 Tbsp. chopped fresh basil
1 Tbsp. fresh lime juice
1/2 tsp. grated lime peel
1/4 cup Oils of Aloha® Pele’s Fire Macadamia Nut Oil
2 (8 oz. each) ahi (tuna) or swordfish fillets
Directions:
In a small bowl combine pineapple, red onion, bell pepper, basil, lime juice, lime peel
and 2 tablespoons of the macadamia nut oil; blend well. Chill. In a shallow dish sprinkle
fish fillets with black pepper and baste with the remaining 2 tablespoons macadamia nut
oil. Grill or broil about 5 minutes on each side for medium-rare or until desired doneness.
53
Dave and Glenn’s Killer Poke
Ingredients:
2 lbs fresh fish ; typically tuna – aku (skipjack), albacore, yellowfin, etc. Marlin, bonito,
yellowtail and many other fish also make excellent poke.
1-2 tablespoons Hawaiian salt
2 teaspoons ground roasted kikui nut
1-2 tablespoons sesame oil
½-1 teaspoon dry red pepper flakes; can substitute 2 teaspoons chili sauce (The Rooster)
1 cup limu / ogo (Hawaiian seaweed), roughly cut4 green onions, chopped fine
a dash of shoyu (soy sauce) – just enough to barely taste
Optional:
Chopped Maui onion
Grated fresh ginger
Toasted sesame seeds
Furikake
Directions:
Cut fish into ½ - ¾ inch cubes and put into mixing bowl. Mix the salt, kikui nut and fish,
let stand for an hour in a cool location. Mix wet ingredients - sesame oil, chili sauce,
shoyu in a small bowl. About ½ hour before serving, mix wet ingredients with fish
Add seaweed, Maui onion, etc. to the fish and mix gently Sprinkle green onions over top
and serve. Recipe is approximate and subject to infinite variations, depending on what’s
available and how adventurous you feel. In general, you need to have fish, salt, sesame
oil, chili or red pepper and everything else is optional. Do NOT cut the fish, rinse, then
store in refrigerator a day or more before serving. Especially if you’re going to use aku,
cut the fish into fillet loins, remove the skin, remove the dark meat, pat DRY with paper
towels (very important!), wrap individual loins tightly with plastic wrap, keep cool until
you’re ready to prepare and serve your poke. Aku should have a nice deep translucent red
color to it when it’s served. The bottom line is that if you start with fresh fish and take
care it, it’ll be worth eating.
54
Sliced Seared Ahi with Sweet Onion Sauce
Cut tuna into 2" steaks about 3x4 inches. Brush with oil and sear in non stick pan for 3
minutes a side on medium/high heat be sure to leave raw in the center. Pan sear tuna
leaving a considerable portion raw in the center. Slice into ½ inch strips and immerse in
the onion sauce for at least a half an hour. Serve cold as an appetizer.
Onion Sauce
1 cup sliced onion (Peel and slice one large sweet vidalia onion- dice into 1" strips)
16 ounces of light soy sauce.
1 tbsp of celery seeds.
½ Cup A-1 sauce
1 tsp hot sauce
1/4 cup rice vinegar
1 tsp corn syrup
55
Ahi Loco Moco
Ingredients:
6 oz. Ahi filet
Batter
1 c. flour
1 c. cornstarch
1 egg yolk
1 1/2 c. ice water
Cover ahi filet in batter. Heat pan with oil and fry ahi for about 2-3 minutes.
Teri Sauce
1/2 c. shoyu
1/2 c. sugar
3 slices of ginger
Brush ahi fillet with teri sauce. Add egg over ahi and cover with brown gravy of your
choice.
56
Tuna Taco Seviche Style with Avocado-Watermelon Salsa
Seviche:
8 ounces sushi grade tuna steak, cut into 1/2-inch cubes
1/4 cup lemon juice
1/4 cup lime juice
1/2 teaspoon serrano pepper, minced
Salt and freshly ground black pepper
Salsa:
1 cup 1/2-inch cubed seedless watermelon
1/2 cup cubed ripe avocado
1/3 cup chopped parsley leaves
1/3 cup chopped cilantro leaves
1/3 cup lime juice
1 teaspoon finely chopped serrano pepper
1 teaspoon finely minced jalapeno pepper
Salt and freshly ground black pepper
1/3 cup vegetable oil
2 ounces premium tequila
Condiments:
1 package flour tortillas
1/3 cup grated white cheddar
1 tablespoon sour cream
1 cup shredded iceberg lettuce
1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter)
Directions:
Seviche - In a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano
pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients
cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber
spatula.
Salsa - Combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime,
peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients
together gently. Let it stand for 30 minutes.
Condiments - To warm the tortillas, season a hot grill or non-stick pan with a touch of oil,
salt, and freshly ground black pepper (to season the grill, take a thick cloth pour
tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt
and pepper). Put the tortillas on the grill until they are warmed through on both sides.
To serve, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of
salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.
57
Seared Tuna with Japanese Salsa
Sauce:
1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick
Directions:
Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season
the tuna very well with salt and pepper. Heat a large skillet over high heat and add the
vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove
from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices
and avocado slices on a plate and drizzle the sauce over the tuna.
58
Tuna Burgers with Pickled Ginger on a Sesame Seed Bun
Ingredients:
1 1/2 lbs yellowfin tuna, free of skin and gristle
2 tsp minced garlic
3 Tbs dijon mustard
1/2 tsp cayenne pepper
1 tsp kosher salt or to taste
1/2 tsp fresh ground black pepper
1/4 cup olive oil
4 fresh hamburger buns with sesame or poppy seeds
1/4 cup Japanese pickled ginger (gari)
4 tsp unsalted butter
1/3 cup chopped scallions
4 red onion rings
4 leaves green leaf lettuce
4 tomato slices
Directions:
Make a glaze from mustard, cayenne and salt. Grind tuna in a meat grinder or chop with a
large, sharp knife to the texture of hamburger meat. Do not use a food processor. Transfer
tuna to a bowl and combine with the garlic, chopped scallions and seasoning. Mix
thoroughly. Divide tuna meat into four equal portions. Roll each part into a smooth ball
and then flatten into a compact patty. Heat olive oil in a large skillet over med-high heat
and sear tuna burgers until browned and medium rare, 3 to 4 minutes per side. Serve each
burger on a buttered, toasted, mustard glazed bun with onions, lettuce, tomatoes and
pickled ginger. Serve crispy fries, salad or fresh fruit on the side.
59
Panko Crusted Ahi Sashimi with Soy Wasabi Butter
Ingredients:
1 oz. rice
2 sheets nori
2 oz. fresh arugala or spinach
10 oz. fresh salmon
pinch of salt
4 oz. tempura batter
4 oz. panko flakes
vegetable oil for frying
Soy Wasabi Butter
1 Tbs. ginger, crushed
1 tsp. shallots
4 oz. white wine
1 tsp. lime juice
2 oz. heavy cream
1/4 lb. unsalted butter
3 Tbs. sweet Thai chili sauce
1 oz. wasabi paste
3 oz. shoyu
Directions:
Sauté shallots, add wine and lime juice, then reduce by half. Add cream and reduce again
by 1/3. Whip butter into the reduction and strain. Stir in chili sauce. Mix shoyu and
wasabi paste together and whip into butter sauce (till sauce turns light brown but not too
salty). Sprinkle black sesame seeds, dash chives, finely chopped.
Assembly:
On the top 1 inch of the nori, spread the rice (about 2 grains high). Lay the arugala on the
bottom third of the nori. Place the salmon on the arugala. Season with salt. Roll tight with
a sushi rolling mat. Dip in tempura batter. Roll in panko flakes and hold aside. Sauce
plate, sprinkle black sesame seeds and chives. Fry roll, cut and plate on sauce.
60
Grilled Ahi with Smoked Avocado Butter and Tomatillo Salsa
Ingredients:
Four, 4 oz Ahi Steaks, brushed with Olive Oil
Salt and Pepper to taste
Smoked Avocado Butter
1 lb Whole Unsalted Butter (room temp.)
1 Ripe Avocado, seeded
1 Small Red Pepper, diced small
1 Small Green Pepper, diced small
1 Jalapeno, diced small
1 Tbsp Dijon Mustard
1 tsp Liquid Smoke
1 Small Maui Onion, diced small
1 tsp Chopped Garlic
1 Lime, juiced
Directions:
Combine all the ingredients in mixer until well blended. Refrigerate and reserve for use
later.
Tomatillo Salsa
1/2 lb Tomatillos (husked)
1 pint Chicken Stock
1/2 cup Fresh Cilantro
1 Tbsp Dried Oregano
1 Tbsp Garlic, chopped
1 Small Jalapeno, seeded and chopped
1 Small Maui Onion, chopped
Bring all ingredients to a boil, lower heat, and simmer for 10 minutes. With a hand
blender, blend until smooth, strain, and keep warm. Grill Ahi to desired doneness, rare to
well, depending on specific taste. On a serving dish, start with a favorite rice recipe,
which matches flavors of this dish. Next, place Ahi steaks on rice and top with Tomatillo
Salsa. Place the Smoked Avocado Butter on top. Flash under broiler in oven until butter
has started to melt. Garnish with lime wedges and cilantro sprigs.
61
Kebabs of Tuna with Wasabi Dipping Sauce
Ingredients:
1 1/2 pounds sashimi-grade tuna
16 large shiitake mushrooms, stems removed
2 large sweet red peppers
1 large red Bermuda onion
8 large bamboo skewers, soaked in water
1 1/2 cups Sherry-Soy Marinade (recipe follows)
1 to 2 teaspoons Wasabi paste (depending on how hot you want it)
Directions:
Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion
into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating
squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs
and marinate, refrigerated, 2 to 3 hours. Dissolve the wasabi in the remaining 1/2 cup
marinade to make a spicy dipping sauce to serve at the table with the grilled tuna. On a
hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna
should be medium rare--still red in the center--when served with the dipping sauce.
SHERRY-SOY MARINADE
1/2 cup canola, vegetable, or peanut oil
1/2 cup dry (not cooking) sherry
1/4 cup low-sodium soy sauce
2 tablespoons Oriental sesame oil
2 tablespoons peeled and finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
1/4 cup coarsely chopped cilantro leaves, tightly packed
3 whole scallions, sliced
3 tablespoons rice wine vinegar (or white vinegar)
1 tablespoon Annatoo (Achiote) paste
2 tablespoons ground cumin
Combine all ingredients in a saucepan and heat to just below the boil. Remove from the
heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks.
62
Aku Poki
Ingredients:
1 pound raw aku or ahi
Hawaiian salt, to taste
1 pint limu manauea (ogo)
1 red chili pepper, seeded
Directions:
Cube raw fish into 1" squares.
Add salt to taste. Clean limu
well, rinsing in water several
times. Chop limu into 1" cubes.
Combine fish and limu and
mix with hands. Add pepper.
Chill until ready to serve.
Way Ono Aku Poki
Ingredients:
2 lb. Aku
3 T. Grated Ginger
1/2 C. chopped Green Onions
1/2 C. Soy Sauce
2 T. ground, toasted sesame seeds
Directions:
Three simple steps to follow: 1) Cut Aku into 3/4-inch cubes. 2) Combine all ingredients
before serving. 3) Add Aku cubes and mix all ingredients together.
Poke Aku
Ingredients:
1 lb. aku
½ C blanched and chopped limu kohu
1 T Hawaiian salt
1 Hawaiian red pepper, seeded and minced.
2 tsp ground, roasted kukui nuts
Directions:
Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes
and mix well. Chill before serving.
63
64
Yellowtail
65
Crispy Yellowtail Lettuce Tacos
Ingredients:
Whole lettuce leaves
Boneless, skinless section of yellowtail loin cut it into small rectangular pieces
Potato starch
Egg wash (thinned with rum)
Panko bread crumbs.
Oil for frying
Salsa Fresca
Avocado Crema (avocado and lime juice pureed)
Directions:
Take a boneless, skinless section of loin and cut it into small rectangular pieces (to fit
lettuce exactly). Dust the fish in potato starch, dip in egg wash (thinned with rum), and
roll in Panko bread crumbs. Fry the pieces in hot (375°) oil and dry on paper. Place a
piece of fish in the lettuce tortilla and garnish with salsa fresca and avocado crema great back deck fare!
66
Hamachi Shooter
Ingredients:
5 7/8 oz. tomato juice
1 1/2 oz. passion fruit syrup
1 1/2 oz. orange juice
1/8 oz. tobasco sauce
1/2 tsp. sea salt
1/2 tsp. black pepper
1 1/2 oz. vodka
2 5/8 oz. yellowtail fillet, thinly sliced
3/4 Tbs. lime juice
Directions:
Thinly slice they yellowtail fillet (sashimi grade), spray with lime juice and sprinkle with
sea salt. Let rest in refrigerator until ready to use. Mix all ingredients listed from tomato
juice to vodka, adjust seasoning. Place 2 cured yellowtail slices into each shooter glass,
top off with the lilikoi bloody mary, serve at once.
Yellowtail Fillet with Crabmeat and Sweet Potato Topping
Ingredients:
1 lb crabmeat
2-3 yellowtail fillets, cooked
2 Tbsp olive oil
1 cup shredded sweet potato
2 Tbsp shallot, minced
1 Tbsp barbecue sauce
2 Tbsp Worcestershire sauce
salt and pepper
Directions:
Heat the oil in a large skillet. Add the sweet potato and shallot. Sauté 2-3 minutes until
potato is tender. Blend in barbecue sauce and Worcestershire sauce. Salt and pepper to
taste. Add the lump Crabmeat. Gently stir until heated through. Evenly top cooked fish
with Crabmeat mixture.
67
BBQ Yellows
Cut yellowtail fillets in steak size portions. Pat fillets dry Place "Montreal Steak
Seasoning" in a bowl and add some chile powder, garlic powder, cumin and mix it Roll
fillets in the seasoning...heavily... Bbq. Squeeze some lemon on it...enjoy...
Bendo’s Bistro Bar-B-Que Yellowtail
Marinate yellowtail steaks or fillets in good quality Italian dressing ( I prefer Bernsteins
or Newman’s Own) for couple of hours. Grill on HOT bar-be-que just until center of
fillet turns white. Do not over-cook. Open a cold Mexican beer (Negro Modelo, Superior
or Bohemia) and enjoy the best eating fish. Not opinion, just fact.
68
Yellowtail-Tabasco Tacos
Ingredients:
1 8-ounce filet of yellowtail or ahi
2 tablespoons Tabasco sauce
1 tablespoon fresh lime juice
4 6-inch corn tortillas
2 tablespoons cilantro, chopped
½ green cabbage, chopped
2 tablespoons mayonnaise
½ tablespoon green onion, finely chopped
2 tablespoons tomatoes, chopped
Directions:
Put the yellow tail or ahi with one tablespoons of Tabasco sauce and limejuice in a
zipper-lock bag and marinate in the refrigerator for one hour. In a heavy sauté pan over
medium-high heat cook the yellowtail or ahi in oil for 3 minutes per side. Remove the
fish and wipe out the pan. Warm the corn tortillas in the pan for 10-15 seconds per side.
Remove and set aside. In mixing bowl, combine one tablespoon of Tabasco sauce with
the fresh tomatoes, onion, and mayonnaise. To assemble the tacos: Spread the tomatomayonnaise mixture and 2 ounces of yellowtail or ahi on each tortilla and finish with
shredded cabbage and cilantro.
69
Cold Smoked Yellowtail
Ingredients:
2 small (two-pound) yellowtail
1 lb. salt
1/2 lb. brown sugar
1 tsp. dried basil
1/2 tsp. black pepper
Directions:
Fillet and skin the fish. If using yellowtail, remove the big blood line that runs through
the center. Dissolve the other ingredients in a gallon of cold water. Marinate the fish in
the brine for twelve hours, refrigerated. Using a fruit wood (cherry, apple, or grapevine),
cold-smoke the fish at 75 degrees (or, if it's hotter than that, no higher than outdoor
temperature) for two hours. Slice the fish at a very narrow bias into slices as thick as a
nickel. Serve dressed with extra-virgin olive oil, dill, and cracked black peppercorns.
Salt; to taste Lime wedges; for garnish.
Grilled Yellowtail with Soy Marinade
Ingredients:
1/4 cup soy sauce
2 tablespoons dry Sherry
1 teaspoon grated ginger root
1 teaspoon chopped garlic
1 pound yellowtail, fillets or steaks
1/4 cup chicken stock
1 teaspoon cornstarch
1 tablespoon warm water
cilantro
Directions:
Combine soy sauce, Sherry, ginger and garlic in shallow dish and marinate fish 1 hour in
refregerator. Grill fish over hot coals, basting occasionally with small amount marinade.
Keep fish warm. Transfer remaining marinade to saucepan. Add chicken stock and bring
to simmer. Combine cornstarch and water and add to stock in pan. When sauce thickens,
pour over fish and serve garnished with cilantro.
70
Barbecued Yellowtail
Ingredients:
Marinade:
1 part vegetable oil
1part butter or margarine
2 parts apricot jam.
Hot english mustard (to taste, usually about 2 teaspoons)
This works best with a yellowtail of about 6lbs. Butterfly fillet the fish and apply the
marinade onto the meat. (Slits can be cut into the meat to enhance penetration of
marinade). Barbecue over moderately hot fire with heavy duty Aluminium foil (shiny
side down) just over meat (i.e. the skin and scales will act as a burn shield and the foil
will prevent drying out) BBQ until ready.
71
Grilled Soy-Lemon Yellowtail
Ingredients:
2 T melted butter
3 T soy sauce
2 T lemon juice
1 T Worcestershire sauce
1 T sugar
1 T fresh grated ginger
Directions:
Mix all ingredients together in the dish. Add fish and turn to coat with marinade. Cover
dish and chill at least one hour or as long as two hours, turning occasionally. Grill fish
with lid covered.
Yellowtail Ceviche
This ceviche is much like a salsa. Take care not to use too much fish relative to the other
ingredients, or it will change the character of the recipe. Although it tastes great with any and all fish,
yellowtail made this way is best.
About 2 cups fish cut into 1/2 inch cubes
limes or lime juice
7 tomatoes, cut in half with pulp squeezed out, then diced.
half bunch cilantro, finely chopped
jalapeno or serrano pepper, very finely chopped
Directions:
Marinate fish in lime juice for 4-5 hours. Drain off excess lime juice and rinse with water.
Dry fish (if rinsed) and add other ingredients. Eat with tortilla chips or on tostada shells.
72
Yellowtail and Smoked Jalapeño-Tequila Ceviche
Ingredients:
For the smoked jalapeño tequila:
2 cups wood chips, hickory or mesquite, soaked in water
4 jalapeños, halved but not seeded
2 cups of your preferred tequila
For the ceviche:
2 pounds of fresh yellowtail, diced
2 green peppers, diced
2 red peppers, diced
1 red onion, diced
1 jicama diced
2 Roma tomatoes, diced
1/2 cup chopped cilantro
2 cups fresh lime juice
1 cup fresh lemon juice
1 cup fresh orange juice
2 cups of prepared smoked jalapeño tequila
1 cup coconut milk
1 sliced avocado
1 handful of whole tortilla chips
Salt to taste
Directions:
To prepare tequila:
Jalapeños can be smoked in a covered BBQ grill or over an open flame on your stove. To
smoke over your stove, take a shallow pan with a perforated liner and cover. Line the pan
with the chips and place over a medium flame. When the chips begin to smoke, place the
jalapeños in a perforated liner and cover the pan. Turn the flames down to low and smoke
for 10 minutes. While the jalapenos are still hot, remove them to a bowl, pour in the
tequila and cover. Allow the tequila to sit for 48 hours.
To prepare Ceviche:
Combine all ingredients in a non-reactive (stainless steel or glass) bowl and allow to sit,
refrigerated for 5 hours. Season to taste with salt. Serve in a martini glass garnished with
a slice of avocado and corn tortilla chips.
73
Yellowtail Cocktail with Fried Won Tons
Ingredients:
Yellowtail fillet
green onions chopped
favorite hot chilis
avocados
Yuzu lime sauce
sesame oil
touch of soy sauce
Directions:
Dice the cleaned yellowtail filet (no bloodline, skin or bones) and mix it with chopped
green onion, hot chiles and avocado. To bring it all together, add Yuzu lime sauce,
sesame oil and a touch of soy sauce - kind of a California version of Hawaiian poke. For
an element of texture (and an edible "spoon"), make some won ton crisps by frying raw
won ton skins in hot (375°) oil.
Yellowtail, Asparagus and Mushroom Stir Fry
Ingredients:
2 tablespoons peanut oil
1 teaspoon fresh gingerroot, peeled and minced
2 garlic cloves, minced
1/2 red onion, chopped
2 cups fresh asparagus spears, chopped diagonally into 2 inch pieces
2 cups button mushrooms, quartered
1 1/2 pound yellowtail fillet, cut into 1/2 to 1 inch cubes
1/2 cup fish or chicken broth
2 tablespoons soy sauce
1/4 cup seasoned rice vinegar
1 tablespoon brown sugar
1 teaspoon dried chili flakes (or sub fresh minced hot peppers)
2 green onions, chopped
2 teaspoons cornstarch mixed with equal part cold water
Directions.
Heat oil, gingerroot and garlic in a wok or skillet over high heat for 1 minute. Add onion
and asparagus and stir-fry for 2 – 3 minutes. Add mushrooms and yellowtail and lightly
brown fish pieces evenly. Add remaining ingredients and bring to a boil, stirring until
thickened, about 1 – 2 minutes. Serve over steamed rice or Asian noodles.
74
Shrimp and Mango-Stuffed Yellowtail
Ingredients:
1 cup finely crumbled, dry French or Italian bread
4 ounces (2/3 cup) finely chopped shrimp
1/2 cup finely diced mango
2 tablespoons thinly sliced scallion
1-1/2 tablespoons Worcestershire sauce
1/2 teaspoon turmeric
1/2 teaspoon ground allspice (NOT pumpkin pie spice)
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (8-ounce) yellowtail fillets, each about 1/2- to 3/4-inch thick
2 teaspoons Pickapeppa Pepper Sauce
Directions:
Preheat oven to 375 degrees F. Coat a baking pan with nonstick cooking spray. In a
medium bowl, combine all the ingredients except the fish and Pickapeppa Pepper Sauce
until well moistened. Slice the fillets almost in half, horizontally, leaving the top and
bottom barely attached. Lay the fillets, open face, on the baking pan, and spread the
stuffing on the two bottom fillets.
Bake for 10 minutes, or until the bottom fillet appears almost thoroughly cooked and the
stuffing is piping hot. Flip the top fillet onto the stuffing, and spread the Pickapeppa
Pepper Sauce over the top. Bake another 5 minutes, until the fish flakes easily when
tested with a fork. Cut each stuffed fillet into two pieces.
75
Yellowtail Fajitas
Ingredients:
2 tablespoons vegetable oil
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
1 pound yellowtail fillets, cut in thin strips
1 package (1.27 ounces) Lawry's Fajitas Spices & Seasonings
1/4 cup water
1 medium tomato, cut in thin wedges
Flour tortillas
Directions:
In large skillet, heat 1 tablespoon oil over medium-high heat. Add green bell pepper and
onion; sauté 3 minutes or until tender. Remove from skillet. In same skillet, heat
remaining oil over medium-high heat. Add yellowtail, stirring frequently for 5 minutes.
Add Fajitas Spices & Seasonings and water. Bring to a boil; reduce heat and simmer,
uncovered, 3 minutes. Add green bell pepper, onion and tomato; heat through. Spoon into
warmed flour tortillas.
76
Dorado
77
Dorado Tacos
Ingredients:
Fish:
2 lbs. of dorado or any firm white fish
3 tbs. of oregano
salt and freshly ground black pepper
1 cup of flour
enough beer to make batter a pancake consistency
deep fryer
canola oil
Salsa:
5 tomatoes
1 serrano pepper
1 jalapeno pepper
2 cloves garlic
2 tsp. oregano
1 tbs. cilantro
1 medium onion
2 limes
1/2 cup pineapple
Seasoned Onions:
2 red onions
2 tsp. of oregano
4 limes
Extras:
corn tortillas
sour cream
guacamole
extra lime wedges
Directions:
For the fish, season with oregano, salt and freshly ground black pepper. Preheat deep
fryer to 375ºF . Mix flour, salt and pepper in a bowl and gradually add the beer to make a
pancake batter consistency. Dip fish in beer batter and then place in deep fryer. Add a
few pieces of fish at a time to deep fryer. Cook for 3-5 minutes so that they're golden
brown and cooked all the way through. Be careful not to add to much fish at a time
because it will lower the temperature of the oil making your fish greasy and soggy.
Remove and place on paper towel. For the salsa, chop around the pulp of the tomatoes
and throw out pulp. Dice serrano peppers, garlic, jalapeno peppers, onions, pineapple and
78
cilantro. Mix together with oregano and add the juice of the two limes. Salt and freshly
ground black pepper to taste.
For the seasoned onions chop red onions and season with oregano, salt and freshly
ground black pepper. Add the juice of two limes. To warm tortillas, heat a dry cast iron
skillet over medium heat. Place a couple tortillas in pan and warm until they soften. To
keep tortillas warm set in between cloths or paper towels. Serve with lime wedges, sour
cream, guacamole and a nice cold beer.
79
Trader Vic’s Mahi Mahi Empanadas
Ingredients:
Dough
2 C flour
1 tsp salt
2/3 C lard
5 Tbs ice water
Filling
½ lb mahimahi
2 Tbs chopped onion
½ clove garlic minced
2 Tbs oil
Dash white wine
2 tsp flour
½ tsp salt
¼ tsp pepper
1 ½ Tbs fish stock (chicken ok in a pinch)
2 tsp minced jalapenos
2 tsp minced green onion
1 Tbs crushed almonds
Directions:
Dough – Sift flour and salt together. Cut in ½ of the lard into the flour with a pastry
blender until it is like fine cornmeal. Cut the other ½ in until the dough is about the size
of peas. Add the ice water, blend lightly with a fork. Gather the dough into a ball and roll
out ½ at a time. Cut in 3” circles. Put about 2 tsps filling on one side of each circle of
dough. Dampen the edges and fold over. Mark with tines of a fork and fry in deep fat
until golden brown. Makes about 2 doz.
Filling – Chop mahi into small pieces and sauté with onion and garlic in oil until about ½
cooked. Add wine, blend in flour, add salt and pepper, then stir in liquid. Remove from
fire and add peppers green onions and jalapenos.
80
81
Mahi Mahi Tacos
Ingredients:
1 cup flour
Salt and pepper to taste
1 tsp. Cayenne pepper
2 Fillets of Mahi Mahi or other fish
1/3 cup Vegetable oil
Soft tortilla shells
Favorite cheese, American or other
Shredded lettuce
Red onion, sliced thin
Tomato, diced
1 Tbsp. Robert Rothschild Raspberry Wasabi
Dipping Mustard
1/3 cup Mayonnaise
1 Tbsp. Lemon juice
1 Tbsp. Capers, minced
1 Tbsp. Sweet pickles, diced
Directions:
Season flour with salt, pepper and cayenne. Mix well. Cut Mahi Mahi filet into thin
strips. Season with salt and pepper then coat with flour. Shake off excess. Heat oil in a
frying pan. Add Mahi Mahi strips and cook until golden brown on both sides. Fish takes
approximately 10 minutes per inch thickness to cook. Place cooked Mahi Mahi strips into
soft tortilla shells. Add cheese, lettuce, onion and tomato. Drizzle with mustard sauce and
enjoy!
82
Coconut and Panko Dorado
Large filets and loin sections help out in portioning out this meal since evenly thick rectangular pieces are
needed. Dip them in a coconut egg wash and crust them with shredded coconut and Panko bread crumbs,
then fry them crisp in our stainless deep fryer. It's not really a popsicle, but it feels like one, holding onto
that fat skewer with a great treat on the end. A dipping salsa made with pineapple and a hot chile (much
like a Manzano with its jet black seeds) and cilantro sets the dish off nicely.
Ingredients:
Dorado filet (skinless, boneless and cut into "popsicle" size rectangles)
Bamboo skewers (thick diameter)
Eggs
Coconut milk
Malibu Rum (coconut)
Shredded coconut (unsweetened)
Panko bread crumbs (Japanese)
Pineapple (cut into small wedges)
Pineapple dipping sauce (recipe follows)
For the sauce:
Pineapple (cut into chunks w/o skin or core)
Lime juice
Hot chile (manzano or even habanero) seeded and stemmed
Cilantro (cut into fine julienne)
Directions:
Place first 3 ingredients in food processor and blend. Add cilantro and adjust seasonings.
For the Dish:
Skewer pineapple wedge then dorado pieces on bamboo and season with salt and pepper.
Mix eggs, coconut milk and rum. Dip skewers in egg wash then coat with coconut-panko
mixture. Fry until golden brown in hot (375) canola oil. Drain on paper and serve with
dipping sauce.
83
Mahi Mahi Burgers
Ingredients:
3 cups broiled Mahi Mahi
1/4 cup almonds or macadamia nuts, chopped
1/4 cup pineapple, crushed
1/4 cup mayonnaise
1/4 teaspoon curry powder
1 egg, beaten
Directions:
Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise, curry and
egg. Mix well. Form into patties. Fry or broil.
Citrus-Marinated Mahi-Mahi Steaks
Ingredients:
Marinade:
3 tablespoons fresh orange juice (1 orange)
2 tablespoons fresh lemon juice (1 lemon)
1 clove garlic, finely chopped
Salt & freshly ground black pepper, to taste
4 fish steaks (about 1-inch thick)
1 tablespoon chopped fresh chives (or substitute parsley or cilantro)
Directions:
Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients.
Place the fish steaks in a nonaluminum shallow dish. Pour about half of the marinade
over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit
for 10 minutes at room temperature. Transfer the fish steaks to a broiler pan and broil,
turning them once with a spatula, until the steaks are golden on the outside and done to
taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with
the chopped fresh chives, and serve immediately.
84
Baja Dorado Tacos
Ingredients:
Spicy Chile Sauce (optional):
1/2 a (7-ounce) can chipotle chiles in adobo sauce
1/4 cup mayonnaise
1/4 cup yogurt
3/4 cup light sour cream
1/2 tablespoon Valentina Hot Sauce
1/4 teaspoon sugar
Avocado Sauce (optional):
1 ripe avocado, peeled
2 tablespoons light sour cream
2 tablespoons milk, plus more to thin sauce if necessary
Juice of half a lime
4 cilantro sprigs, stemmed and chopped
Salt
Tacos:
1 cup tempura flour (see note)
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon Coleman's dry mustard
1/2 teaspoon oregano, rubbed to a powder
1 1/2 teaspoon kosher salt, plus more to season fish
1 cup cold beer, plus more to thin the batter if necessary
1 pound firm, meaty fish (halibut, mahi-mahi or tilapia) or 1 pound small to
medium shrimp, peeled and deveined
Juice of 1 lime
Salt
Canola oil for frying
12 corn tortillas
Finely shredded green or purple cabbage
Chopped cilantro
3 or 4 limes, cut into wedges
Directions:
To make the Spicy Chile Sauce, blend chipotle chiles, mayonnaise, yogurt, sour cream,
hot sauce and sugar in a food processor until creamy. Pour into a container and refrigerate
until ready to use.
To make the Avocado Sauce, pulse the avocado, sour cream, milk and lime juice in a
food processor until it's creamy . Add more milk if necessary, until sauce is the
consistency of whipping cream. Add the cilantro and salt to taste; pulse until just blended.
Pour into a container and refrigerate until ready to use. The batter can be made several
hours ahead and refrigerated until you are ready to use it. To make the batter, combine
85
the flour, onion powder, cayenne, mustard, oregano and salt in a bowl. Whisk in the beer.
It's OK if there are some small lumps.
Cut the fish into 1/4 -inch-thick slices about the size and shape of a very large index
finger. Sprinkle with lime juice and salt.
Pour oil to the depth of 1 1/2 inches in a deep, wide cast-iron skillet. Heat over medium
heat to 350 degrees.
Pat the fish dry with paper towels. Dip a few pieces of fish into the batter, which should
be the consistency of pancake batter (add more beer if it is too thick). Using tongs, swish
the pieces until coated. Remove the fish, letting excess batter drip back into the bowl;
place the fish in the hot oil. Cook a few pieces at a time to avoid crowding the pan and
lowering the temperature of the oil, until they float and the batter is golden-brown. Place
the fish onto paper towels to drain.
Heat tortillas on a dry griddle for about 1 minute on each side, or microwave them briefly
until pliable. To serve, let each person assemble his or her own tacos to suit, with sauces,
shredded cabbage, cilantro and lime wedges.
86
Grilled Mahi-Mahi with Cocoa-Chili Rub
Ingredients:
1 tablespoon light or dark brown sugar
1 tablespoon ancho chili powder
2 tablespoons plus 2 teaspoons cocoa powder
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon cinnamon
Grated zest of half an orange (about 1 1/2 teaspoons)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons black peppercorns
4 mahi-mahi filets (about 6 ounces each and 1-inch thick)
Canola oil
Directions:
Prepare a grill for direct grilling and preheat to high. In a spice mill or blender, combine
the brown sugar, chili powder, cocoa, garlic powder, onion powder, cinnamon, orange
zest, salt and pepper. Grind to form a coarse powder.
Lightly brush both sides of the mahi-mahi with the oil. Sprinkle on the rub and lightly
press the blend into the fish. Grill over direct high heat until the fish is opaque
throughout, 8 to 10 minutes, flipping once halfway through.
87
Grilled Dorado on Cilantro-Chili Slaw
Ingredients:
2/3 cup cider vinegar
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 teaspoon cumin seed
About 3/4 teaspoon salt
5 to 6 teaspoons minced fresh jalapeños
4 pieces (6 oz. each) boned, skinned
halibut or mahimahi fillet
About 1 pound red cabbage
1/2 cup thinly slivered red onion, rinsed
Directions:
In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and
chilies to taste. Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size),
combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for
about 15 minutes.
Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard
core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a
large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to
taste.
Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of
hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3
seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still
moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Mound cilantro-chili
slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled
fish. Drizzle remaining dressing equally over fish. Add salt to taste.
88
89
Grilled Dorado Yucatan-Style
This is a wonderfully exotic technique for enjoying dorado that is fresh from the offshore kelp paddies.
Banana leaves gently cloister the tender fillets, keeping them fresh and moist as they grill over glowing
coals.
Ingredients:
4 6- to 8-oz. mahi-mahi fillets
1/4 cup achiote paste (available at Latino markets)
2 tbs. fresh orange juice
2 tbs. fresh lime juice
2 tbs. distilled white vinegar
2 garlic cloves, minced
1 tsp. whole, dried Mexican oregano, freshly crushed
1/2 tsp. coarse kosher salt or sea salt
1/2 tsp. ground black pepper
2 3-ft.-long pieces of banana leaves (available at Asian markets)
2 tbs. extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote (available at Latino
markets)
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Directions:
Place fish in 13x9x2-in. glass baking dish. Whisk achiote paste and next 7 ingredients in
medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tbs. oil; place
each on baking sheet, oiled side down (some of leaf will hang over edge of sheet).
Arrange two fillets with marinade still clinging crosswise in center of each banana leaf,
spacing 2 in. apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and
1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of
banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded
edges up. Cover and grill until fillets are just opaque in center, about 10 min.
Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices, and
serve with a spicy green chili salsa
90
Fearless Leader!
91
Island Fish Tacos
Ingredients:
1 lb Fresh Fish (Ahi, Ono or Mahimahi) cut into 2 oz strips
Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)
Flour tortillas (fajita size) **For a more Mexican traditional taco use corn tortillas.
Shredded cabbage
Fresh lime wedges
Cilantro sprigs
Salsa Fresca
Combine or blend the following 1 hour before serving:
1 Large ripe tomato, finely diced
1/4 yellow or white onion, diced
1 tablespoon cilantro leaves, Minced
1 large clove of garlic, crushed
1/2 green bell pepper, minced
Red Chile flakes, pinch
Lemon juice
Salt & Pepper
Creamy Garlic Dressing
Combine in blender until creamy:
2 cups buttermilk
2 cups mayonnaise
10 cloves garlic, peeled
1/4 cup parsley (Italian), minced
1 Medium Round Onion, Diced
1 tablespoon mustard
Salt & Pepper
Directions:
Combine garlic, olive oil and fresh herbs with fish and allow to marinate for 1 hour.
Preheat gas grill or prepare coals for "medium - hot" grilling. Grill strips of fresh
marinated fish until medium done, reserve. Warm tortillas by grilling or steaming.
Place a bed of shredded cabbage on a tortilla. Top with grilled fish, creamy garlic
dressing and salsa fresca. Garnish with cilantro and a squeeze of fresh lime.
92
Wahoo
93
Ono Cioppino
Ingredients:
1 1/2 lbs Ono
1/2 lb shrimp (21-25 count)
2 cups clam juice
21/2 cups water
1 cup white wine
Juice of 1 lemon
1/2 lb clams or mussels
1/2 cup olive oil
1 Maui onion, thinly sliced
1 cup celery, thinly sliced
1 cup julienne bell peppers (assorted colors)
1 Tbs minced garlic
1 Tbs minced ginger
1 tomato, diced
1/4 cup fresh basil, chopped
Pinch saffron
Taro - steamed and cut into chunks
Sweet Potato - steamed and cut into chunks
Directions:
Cut fish into 1-inch cubes. Remove shell and devein shrimp. In a large pan add olive oil,
garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white
wine, clam juice, water, crushed chili peppers, and saffron. Bring to a boil. Add cooked
taro and sweet potatoes. Bring back to another boil and cook about 10 minutes, until the
seafood is just cooked. Enjoy!
94
95
Sesame Encrusted Wahoo with Krab and Seaweed Salad
Ingredients:
2 lbs. wahoo, 4 square pieces
1/4 cup white and black toasted sesame seeds
3 tbs. olive oil
12 krab sticks
1/4 cup mandarin sesame dressing
1 pack nori (seaweed)
sweet chili sauce
eel sauce
curry oil
4 small whole dried chilis
4 sprigs of Wakame seaweed
Directions:
For the seaweed salad: Chop Nori into small strips. Soak in 2 cups of water in a medium
bowl for 30 minutes. Remove excess water and place nori on paper towel. Break Krab
sticks into very thin strips. Add krab strips and mandarin sesame dressing to nori in a
large bowl and toss. Add more dressing as needed.
For the fish: Place sesame seeds on a plate. Press fish into sesame seeds. Cover both sides
of fish with sesame seeds. Then preheat pan with 3 tbs. olive oil at medium-high heat and
sear fish on both sides for 2 - 3 minutes. Finish in oven at 350 degrees Fahrenheit for 10 12 minutes.
Serve with seaweed salad and a piece of fish on top. Drizzle fish with eel sauce and curry
oil. Finish with sweet chili oil, and around the plate. Spear whole dried chili and sprig of
seaweed into fish.
96
Schezchuan Style Wahoo
Ingredients:
1 tbs. ginger oil
1 tbs. garlic, minced
1 tbs. ginger, minced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 shot (1.5 ounces) tequila
1 cup crushed tomatoes
1/2 cup ketchup
1 tbs. soy sauce
1 tbs. oyster sauce
2 lbs. wahoo
scallions, sliced lengthwise
steamed broccoli
dried hot chili peppers
Directions: Slice Wahoo into 1-inch cubes and set aside. Add ginger oil to a hot saute
pan. Then add garlic, ginger and onions and saute for 2 - 3 minutes or until golden brown.
Next add carrots, celery and saute for 3 minutes. Mix in tequila, crushed tomatoes,
ketchup, soy sauce and oyster sauce and saute for 4 - 5 minutes or until sauce has
thickened. Fold in wahoo and saute for 2 - 3 minutes. (Be careful not to overcook fish).
Arrange steamed broccoli around the plate and ladle wahoo into center. Garnish with
scallions, and dried hot chili peppers.
97
Grilled Wahoo
Ingredients:
6 wahoo fillets ½ inch thick
½ cup melted butter
½ cup olive oil
6 cloves fresh garlic
1/3 cup cilantro
2 Tbs Cajun seasoning
1 lemon juiced
lemon wedges for garnish
Directions:
Spray grill with nonstick spray or brush with vegetable oil to prevent sticking. Preheat on
high for about ten minutes. Mix all remaining ingredients except lemon wedges in a
blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with
sauce. Place fillets on grill and cook, turning once or twice. Brush on more sauce as
needed. Fish is done when it flakes easily (about 5 minutes). Squeeze on fresh lemon and
serve hot.
Ono with Garlic Oregano Sauce
Ingredients:
Ono Steaks
Butter
Shoyu 1 teaspoon
salt
Pepper
Oregano
Garlic
Directions:
Melt butter in the frying pan. Add Shoyu. Add Fish (1/2 in. thick). Add salt, pepper,
oregano and garlic. Cook both sides (1 to 2 min per).
98
99
Coconut-Lime Ono with Mustard-Lime Sauce
Ingredients:
1 egg beaten
1/3 cup unsweetened coconut flakes
1/3 cup coconut milk
3/4 cup fine breadcrumbs
1 teaspoon lime zest
2 lbs Wahoo fillets
Directions:
Preheat oven to 450F. Combine egg and milk in a shallow dish. Combine breadcrumbs,
oconut flakes and lime zest in another shallow dish. Dip fillets in egg mixture, then
dredge in coconut mixture. Arrange fillets on a lightly greased baking sheet. Bake for 15
to 20 minutes or until fish flakes easily. Serve with Mustard-Lime sauce.
Mustard-Lime Sauce
1/4 cup mayonnaise
2 tsps Dijon mustard
2 Tbs lime juice
Coconut Crusted Wahoo
Ingredients:
8 3-oz. slices of wahoo
2 limes
8 oz. coconut flakes
4 oz. flour
3 eggs
2 oz. chopped basil
2 tsp. chopped garlic
15 fluid oz. coconut milk
Salt and pepper (fresh ground)
Directions:
Marinate wahoo in coconut milk and lime juice for 4 hours. Mix coconut flakes with basil
and garlic. Bread the marinated fish first with flour, then eggs, then coconut flake mix.
Pan-fry in medium-high heat or until golden and crispy.
100
101
Ono Stew Hawaiian Style
Directions:
1/4 pound bacon cut into small pieces
1 large onion chopped
1 green pepper chopped
1 lb wahoo cut into 1" cubes
flour
salt
pepper
1 15oz can sliced tomatoes
2 Tbs sherry
1 bay leaf
2 tsp sugar
chopped parsley
Directions:
Gently fry bacon in a large pan. After 3-4 minutes add the onion and green pepper. Fry
for another 3-4 minutes. Toss fish chunks in a bag of flour, salt and pepper. Add fish to
the pan and fry 3-4 minutes. Add the tomatoes, sherry, bay leaf, salt, pepper and sugar.
Simmer for 10 minutes, until veggies are cooked. Sprinkle chopped parsley over top and
serve with rice.
102
Barbecued Ono Cayman Style
Ingredients:
4 generous (6-8 ounce) wahoo fillets, skin and bloodline removed
Juice of 3 fresh limes
2 Tbs orange juice
2 ounces Tortuga Gold Rum
1-1/2 teaspoons seasoned salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
cup ketchup
1 tablespoon Worcestershire sauce
Pickapeppa Sauce (to taste)
1 large yellow onion, sliced thin
1 large green pepper, seeded and cored, sliced thin
2 tablespoons margarine cut into four pieces
Directions:
Combine the fish fillets, lime juice, orange juice and rum in a resealable plastic bag and
marinate for 30 minutes, turning bag over several times, while preparing the barbecue.
When fire is almost ready, spray a large piece of heavy aluminium foil with PAM or
other vegetable oil spray. Remove fish from marinade and discard all but 2 tablespoons
marinade. Arrange filets on foil. Season with seasoned salt, garlic powder and pepper.
Combine ketchup, Worcestershire sauce and Pickapeppa sauce and spread over fish. Top
with sliced onions and peppers, then dot with margarine. Pour the reserved marinade on
top, then pull edges of foil together and seal tightly to make a packet. Place on grate over
medium fire and cover. Cook 10- 15 minutes. Remove from heat, open packet carefully
so juice doesn't spill. Test fish - it is done when it just separates when prodded with a
fork. Try not to overcook fish - should still be moist and opaque. Refrigerate any
leftovers and reheat with grits for breakfast.
103
Pescado Gilberto
Ingredients:
Wahoo, cut into 1"-2" chunks or strips.
Bread crumbs, seasoned to taste
Egg(s), beaten
Vegetable oil
Olive oil
1 Tbs butter
Dipping sauce:
1 stick butter
½ cup soy sauce
½ Tbs grated ginger or garlic
Directions:
Dip the fish first in the eggs, then roll in breadcrumbs. In a skillet over medium flame,
heat equal parts vegetable and olive oil with butter or margerine. Fry the breaded fish,
turning often, until golden brown. Be careful not to burn - if the coating is getting too
brown turn down the heat. Make the dipping sauce by melting better in a saucepan, and
adding soy sauce and ginger.
Fried Wahoo
Ingredients:
1 Teaspoon garlic powder
1 Teaspoon salt
2 Heineken
1 Teaspoon paprika
2 Teaspoon black pepper
2 Tablespoon cayenne pepper
1 Fillet of Wahoo (chunked clean)
2 Teaspoon fresh parsley
1/2 Cup parm cheese
1 Cup flour (sifted)
Directions:
Mix everything together with a fork except Wahoo. Add more beer if too thick. Add flour
if to thin. Should be thick, a pancake batter consistency. Preheat oil to 375 degrees in
deep fryer 3 inches deep. Dip wahoo in batter and fry until golden.
104
Miscellaneous Fish
105
Craig Heberer's Ecuadorian Ceviche (1998)
For da kine Ecuadorian style ceviche you can use yellowfin, bigeye, or bluefin tuna,
corvina, mahi, blue marlin, wahoo, yellowtail, etc. Needs to be high quality loin most
important point. Like saying with some computer generated info. Crap in = crap out!!
Cube fish into bite sized pieces, make finer if you want to eat faster as lime will penetrate
the surface area of smaller cubes faster. Place cubes into ceramic or glass bowl with fresh
water and rock salt (table salt will do if no rock salt available). Adjust rock salt added
based on size of ceviche batch.... as a general rule put about one big pinch of salt for
every half pound or so of meat. Be careful not to make too salty. Cubes need to soak
approx. 20-30 minutes in the brine solution after which you must drain off water in
colander and give a quick rinse with fresh water (do not soak in the freshwater, only a
quick burst to take away salt). Add enough lime juice to cover the fish cubes completely.
Stir the juice to assure complete saturation. Grind fresh black peppercorns and stir into
mixture. Cover with saran wrap or wet paper towel and place in refrigerator (or in cool
place on counter) to "cook". Need to check periodically to see how progressing and to
mix thoroughly and often with a spoon. Remove when fish cooked through... slice open
representative cube and gauge lime penetration. Needs to cook between 2-4 hours
depending on size of cubes and texture of fish using. Taste fish, if too much lime flavor
then give a quick rinse with fresh water but reserve some of the lime juice to add back to
the bowl. If not too limey, then reserve all the liquid for serving. Prepare condiments
plate of fresh chopped cilantro, thinly sliced plum tomatoes, thinly sliced white onions (if
onions strong then soak the slices in cold/ice water for 30 minutes or so to cut strength),
shredded green cabbage, and diced jalapeno peppers. Open can of picante salsa (we
used Herdez in Baja) if you wish but Ecuadorians add a dollop of ketchup and a dollop of
mustard instead!
Spoon ceviche into bowls along with some of the juice. Add half a tablespoon of olive
oil, some more fresh black pepper if you like (I love fresh ground black pepper and use it
often in my dishes) a handful of cilantro, a squeeze of fresh lime juice, a fistful of
shredded cabbage, a pinch of diced jalapenos, the tomato slices and a spoon full of the
salsa picante or the ketchup/mustard
Ecu-style combo. Serve with hot cooking banana chips, hot cooking banana wedges
(called tostones in Puerto Rico or patacones in Ecuador) or crisp tortilla chips for
scooping up the fish into da mouth bruddah. Some ceviche booths in Ecuador serve with
hot bread rolls which I have tried and can highly recommend as well! Cold beer on hand
to wash down da kine.
106
107
Veracruz Fish Tostadas
Ingredients:
10-12 Corn tortillas, fried flat tostada style
1 lb. Fish Fillets
1-1/2 Onions sliced
2 Bay Leaves
1 Garlic Clove minced
1 Tomato chopped
1-2 Jalapenos seeded and chopped
1 tsp. Vinegar
1 Tbsp. Cilantro chopped
Lime Juice
Cabbage shredded
Directions:
Boil fish for 10 minutes in enough salted water to cover fillets, along with onion, bay
leaves and garlic. Remove fish, cool and shred cooked fillets. Saute tomato, onion,
jalapenos and vinegar in oil for 8 minutes. Add fish and cilantro to skillet and heat
through. Place fish mixture on tostadas and top with lime juice and cabbage.
108
Enchiladas Verdes de Pescado
Ingredients:
Sauce:
3/4 lb. tomatillos (about 8), husked & washed
2 small, fresh, hot green chiles (such as serranos), stems removed,
seeded, deveined & chopped
2 cloves garlic, chopped
1 Tbs. vegetable oil
1-1/2 cups fish stock or defatted reduced-sodium chicken stock
1/4 c. reduced-fat sour cream
2 Tbs. chopped fresh cilantro
salt to taste
Filling:
1/2 lb. fish fillets, such as grouper, snapper or sea bass, skin removed
6 oz. boiling potatoes, preferably Yukon Gold (2 small), peeled & cut into 1/2"
cubes
Tortillas & Garnishes:
1/2 c. chopped onion
2 Tbs. chopped fresh cilantro, plus 8 sprigs for garnish
8 steamed corn tortillas
3 Tbs. crumbled or grated Mexican queso anejo
4 radishes, chopped or cut into matchsticks
Directions:
To prepare sauce: Preheat the broiler.
Place tomatillos on a baking sheet and
broil, 4 inches below the heat source,
until soft and blackened in spots, about
4 minutes. Turn and broil on the other
side. Scrape the tomatillos and their juices
into a blender or food processor.
Add chiles and garlic and process to a
smooth puree. Heat oil in a medium-sized
saucepan over medium-high heat.
When hot enough to make a drop of the
puree sizzle, add it all at once. Stir for
several minutes as the puree thickens and
darkens, then stir in stock and sour cream,
reduce heat to medium-low and simmer
until thickened to the consistency of
heavy cream, 20-30 minutes.
Remove from the heat, stir in cilantro and
season with salt. Reserve 1/2 cup for the
109
filling. (The sauce can be made ahead and stored, covered, in the refrigerator for up to 24
hours.)
To prepare filling: Fill a small saucepan halfway with lightly salted water; bring to a boil
over medium heat. Add fish fillets, reduce heat to low and poach until the fish flakes
easily, 5-10 minutes, depending on the thickness of the fillets. Remove the fillets with a
slotted spoon, then add the potatoes and simmer until tender, about 5 minutes. Drain.
Flake the fish into a small saucepan, add the potatoes plus the 1/2 cup of reserved sauce,
cover and set aside.
To finish dish: Bring the remaining sauce to a simmer over low heat and warm up the
filling. Mix onions with chopped cilantro and set aside. Make the enchiladas one at a
time: lay a warm tortilla on a warm individual plate, spoon a portion of the filling across
one side, fold over, ladle on a portion of the sauce and sprinkle with cheese, the onioncilantro mixture and radishes. Garnish with a sprig of cilantro and serve immediately.
110
Zarzuela de Mariscos (Spanish seafood stew)
The greater the variety of seafood you add to this dish, the better its flavor will be.
Ingredients:
2 lbs fish and shellfish. Mix it up. Large chunks of fish and any shellfish.
1/4 C olive oil
1 onion, minced
2 small bell peppers (multi-colors), diced
3-5 cloves garlic, minced
1/4 C Serrano ham or prosciutto, sliced into thin strips
3-4 C tomatoes, peeled, seeded, diced
1/2 C ground almonds
1 bay leaf
Pinch saffron
1 C white wine
3 C water or stock
1 T lemon juice
2-3 T minced parsley
Directions:
Clean and prepare your fish and shellfish. Set aside. Heat oil in a large pot over mediumhigh flame. Add onions, peppers and garlic and sauté till onion turns translucent, 4-5
minutes. Add ham or prosciutto and sauté 1-2 minutes more.
Stir in tomatoes, ground almonds, bay leaf, saffron and salt and pepper. Bring to a boil
and simmer for about 10 minutes to marry the flavors and reduce liquid somewhat.
Add the wine and simmer to reduce somewhat. Add the water or stock, lemon juice and
parsley. Bring to a boil, reduce heat and simmer 10 minutes more.
Add fish and seafood to the stew. Cover with a lid and simmer 10-15 minutes till
everything is cooked through. Adjust seasoning and serve.
Notes:
Add a pinch of thyme or rosemary if you like.
Add a dash of anise liqueur to perk up its flavor.
If both Serrano ham and prosciutto are unavailable, use a good quality cured ham.
Substitute hazelnuts for the almonds.
Almonds can be ground easily in a spice or coffee grinder.
The recipe can be completed through Step 4 and fished later. The stew base will actually
improve in flavor.
111
112
Grilled Shark Bites
Ingredients:
1 1/2 pounds shark or firm fleshed fish cut into 1 1/2 - to 2-inch cubes
1/3 cup lime juice
2 tablespoons vegetable oil
3 cloves garlic
1 tablespoon parsley
1/4 cup beer
1/2 teaspoon cumin
Salt and pepper
2 teaspoons Dijon mustard
Prepared salsa
2 avocados, cubed for garnish
Directions:
Combine all ingredients, except salsa, avocado and fish. Pour over shark cubes. Cover
and marinate in refrigerator for 30 minutes. Drain shark, reserving marinade. Put shark
cubes on skewers and grill or broil 4-5 minutes, basting with marinade. Turn and cook
another 4-5 minutes until flakey. Remove shark from skewers and place on platter with
avocado cubes. Serve with your favorite prepared salsa for dipping and avocado slices.
113
Tommy’s ‘Tacos Tiburon’
Ingredients:
Fish in Marinade
2 to 3 lbs. of fresh, trimmed thresher fillets cut into grilling strips
1 1/2 cups premium Italian-style salad dressing
1 cup whole mayonnaise
Southwest Seasoning Mix
1/4 cup chili powder
2 tbs. dried oregano
1/4 cup onion powder
1 tbs. garlic powder
2 tbs. dried basil
2 tbs. ground cumin
1 tbs. dried thyme
2 tbs. dried coriander
Fish Taco Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, seeds/veins removed and minced
1 tsp. minced capers
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. dried dill weed
1 tsp. ground cayenne pepper
Salsa de Chili Arbol
4 pods of dried chiles Arbol, crushed
6 fresh, ripe tomatoes or substitute 2 cups canned
1 8-oz. can of tomato sauce
1 medium white onion, well chopped
1 fresh lime, juiced
4 cloves of finely minced fresh garlic
1/2 tsp. freshly crushed cumin seeds
1 tsp. whole dried Mexican oregano, freshly crushed
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Directions:
Stir marinade mixture well and let sit for at least one hour before placing in the thresher
strips. Refrigerate overnight. Grill the fish over gas if you must, but the very best flavor
will be enjoyed when the fish is cooked over mesquite, oak or alder.
For the seasoning mix - Mix all ingredients well and store in an airtight container.
114
For the taco dressing - Mix ingredients well and refrigerate for at least 1 hour.
For the Chili Arbol - Place the crushed chiles in a mixing bowl, cover them with 1 cup of
very hot water and let steep for a few minutes. In a saucepan over medium heat, combine
the remaining ingredients with the chili, and chili water and simmer for a few minutes. If
the salsa is too thick, thin with water to desired consistency. Pour the salsa into a bowl
and allow it to sit at room temperature for an hour to help blend the flavors before
serving. For a smoother end product, put the salsa into a blender or food processor and
puree.
115
The ultimate miscellaneous fish picture?
116
Salsas
117
General Information
Whatever you’re cooking you can find a salsa to match. Make every day a salsa day”
Mark Miller, Coyote Café
So kick back, pop the cap on a Negra Modelo or blend a pitcher of margaritas and peruse
some of these recipes that you should make to accompany those great fish you brought
home from our trip. The following are some basic tips on preparing some of the items
called for in the recipes in this section:
Blackening tomatoes and tomatillos
Remove the stems (tomatillos should also be husked and rinsed) and place on a rack
under a broiler or over a gas flame until the skins blister, crack
and blacken. Do not over blacken as a bitter taste will result.
Oven roasting tomatoes
Preheat oven to 250. Cut the tomatoes in half and place cut
side up on a wire rack or on a baking sheet. Sprinkle with a
little salt. Roast in the oven for about 3 hours. If not immediately
using, they can be stored in jar of olive oil.
Roasting chiles and bell peppers
Place the chiles or peppers on a wire rack over an open gas flame,
on a grill or under a broiler. Blister and blacken skins all over
without burning the flesh. Transfer to a bowl and cover with
plastic wrap. Let steam for 15-20 minutes. You can then remove
the skin. Remove the seeds and membranes if the recipe calls for it
(they increase the heat).
Adobo sauce
The picante sauce made from tomatoes, onions, vinegar and spices in which canned
chipotle chiles are packed. Chipotle chile puree is made with the chiles out of the can and
some of the adobo sauce.
Ginger juice
Made by squeezing grated ginger through a garlic press. 3 T of ginger will yield 1 T of
juice.
118
Salsa Master Recipe
If you can’t find traditional salsa ingredients that you trust, start by boiling salsa down to
its basic flavor elements. Then think about ingredients with similar qualities (taste,
texture, color, aroma) that could substitute or even upstage the old tomato-limejalapeno-cilantro mix.
Start with something sweet (and juicy, fleshy and colorful): While there’s nothing like a
ripe tomato, many fruits and veggies have a similar mix of sweetness, acidity and a juicy
flesh that do well in salsa. Think: Peach, corn, tomatillo, pineapple, apricot, plum,
papaya, mango, strawberry, melon.
Add something sour (and zesty and zippy): Depending on your tomato stand-in, you
might need something a little more sweet or acidic than lime. Think: Orange, grapefruit,
blood orange, lemon, Meyer lemon, tamarind paste, pomegranate.
Mix in something hot (and, possibly, crunchy): Fresh jalapeño and serrano peppers don’t
have the corner on heat. Think: poblanos, habaneros, Scotch Bonnet peppers, Anaheims,
hot banana peppers, or chipotles (smoked jalapeños, which come canned in red adobo
sauce). Or try bottled hot sauces such as Cholula or Sriracha, or dry spices such as ground
cumin or chile powder. If you’re feeling more experimental, try radish, horseradish or
wasabi.
Consider adding smoke: Not all salsas have it. But grilling, roasting or charring can
heighten a fruit’s or vegetable’s sweetness, mute a pepper’s heat, add smoky notes and
vary the taste and texture. Blackened bits also just look cool.
Sprinkle with something green (and herby): Cilantro has a singular taste, but many fresh
herbs have green notes that can enliven salsa’s look and taste. Think: mint (nice with
melon), Italian parsley or chives. Maloney likes to use oregano or opal basil, a purpleblack variety. He said toasted and crushed coriander seeds, which come from the plant
that bears cilantro leaves, can add cilantro-like notes. And, for a vegetal quality, green
color and added crunch, try minced English cucumber or zucchini.
Blend in basics: Olive oil, chopped onion, minced garlic, salt and pepper to taste. Wait:
Letting a salsa sit in the fridge a few hours before serving helps the flavors meld.
If you like your salsas more saucy or simply want to save some time, chop or blend most
ingredients in a food processor and use your knife just on the main fruit or vegetable.
The fruitier salsas are particularly nice with grilled chicken and pork. The pineapple and
corn salsas are nice with fish. All work with chips.
119
120
Two Tomato Salsa
Ingredients:
2 c diced unpeeled plum tomato
1 c unpeeled green tomato
½ c diced green bell pepper.
1/4 c chopped purple onion.
1 tbsp finely chopped jalapeno pepper
1 tbsp finely chopped fresh cilantro
1 clove minced garlic
1/4 tsp salt.
1/8 tsp coarsely ground pepper.
2 tbsp fresh lime juice
1 tbsp olive oil.
Directions:
Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a
slotted spoon to serve with corn tortilla wedges, poultry, or fish.
Tropical Fruit Salsa
Ingredients:
1 ripe mango, peeled, pitted and cut into 1/4" cubes
1 ripe papaya, peeled, seeded and cut into 1/4" cubes
1 ripe Avocado, peeled, pitted and cut into 1/4" cubes.
3 tbsp. lime juice
2 tbsp. fresh cilantro, chopped.
2 tbsp. brown sugar
1 tsp. jalapeno peppers, drained.
1 tsp. ginger, crushed
Directions:
Combine all ingredients in a medium bowl. Cover and refrigerate at least 1 hour to allow
flavors to blend. Serve with grilled fish or chicken. Also good with tortilla chips.
121
122
Habanero Salsa for Fish Tacos
Ingredients:
4 small red ripe tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 cloves garlic, finely chopped
2 teaspoons fresh lime juice
1 teaspoon finely chopped habanero pepper
Salt
Directions:
Mix all ingredients together. Serve at room temperature.
Tequila-Lime Salsa
Ingredients:
2 ounces tequila
½ ear corn, grilled and kernels cut from cob
1 avocado, diced
3 limes, juiced
½ cup tomatoes, diced
1/4 cup white onions, diced
½ jalapeno, seeds removed and minced
1 tablespoon cilantro, chopped
Sea salt
Directions:
In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30
minutes before use. Good with fish or lobster tacos.
123
Mango Salsa for Grilled Yellowtail
Ingredients:
4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
4 tablespoons ancho chile powder
4 tablespoons kosher salt
2 tablespoons black pepper
Olive oil
Mango Salsa, recipe follows
Directions:
Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a
small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets
with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh
side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an
additional 3 minutes. Remove from grill and top with Mango Salsa.
Mango Salsa:
2 mangos, small dice
1 medium red onion, small dice
1 cucumber, peeled, seeded, small dice
2 jalapeno peppers, minced
1/4 cup cilantro leaves, chopped
½ tablespoons ancho chile powder
2 large limes, juiced
Salt
Pepper
To make mango salsa, combine all ingredients together in a medium bowl and stir.
Refrigerate.
124
125
Tomato and Green Olive Salsa
Ingredients
3 plum tomatoes, seeded and chopped
A handful cilantro leaves, finely chopped, flat leaf parsley may be substituted
½ small red onion, chopped
12 large green olives, cracked away from pits and coarsely chopped
1 lime, juiced
1 teaspoon crushed red pepper flakes
Directions:
Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
Serve with grilled fish and sangria.
126
Red, White and Black Bean Salsa for Fish
Ingredients:
1/2 cup dried black beans
1/2 cup dried red kidney or pinto beans
1/2 cup dried white beans (Great Northern or cannellini)
1 small red onion, finely diced
1 bunch cilantro, leaves only, roughly chopped
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon freshly grounded black pepper
3 tablespoons juice from Pickled Chiplotes, or red wine vinegar
1 Pickled Chiplote Chile, seeded if desired and minced
Directions:
Keeping them separate, wash and pick over all the beans. Place each kind in a separate
pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and
cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours.
Drain and rinse in a colander. For added flavor, you can smoke the beans on a grill. Start
a small fire off to one side and throw soaked wood chips on the coals when the fire is
moderately hot. Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch
and cover with a wet towel. Place on the grate, cover and smoke 2 hours, adding more
wood chips every 20 minutes or so. Set aside to cool and then drain. Transfer the beans to
a large mixing bowl. Add the remaining ingredients and mix well. Bean salsa can be
refrigerated up to 2 days. Bring back to room temperature before serving. To serve, line a
platter or serving plates with salsa and top with grilled, broiled or sauteed fish fillets.
127
Tomatillo Guacamole Salsa
Ingredients:
3/4 pound fresh tomatillos husked and rinsed
1/4 to 1/3 cup packed fresh cilantro
1 garlic clove
Salt
3 avocados
Directions:
In a saucepan simmer the fresh tomatillos in salted boiling water to cover for 8 to 10
minutes, or until they are tender, transfer them with a slotted spoon to a bowl, and let
them cool. (Alternatively, use a drained 11-ounce can tomatillos). In a food processor or
blender, puree the tomatillos with the cilantro, to taste, the garlic, and salt, to taste, and
transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh, and stir it into
the tomatillo mixture. Serve the salsa with tortilla chips or with hamburgers, grilled meat,
or fish.
128
Tomatillo-Cucumber and Avocado Salsa
Ingredients:
Tomatillos (husked, washed and cut in rough pieces)
Cucumber (peeled, seeded and cut into rough pieces)
Avocado
Jalapeno Chile (roasted, peeled and seeded)
Lime juice
Orange Juice
Cilantro
Directions:
Place all ingredients in blender and blend until smooth adding water (little) if necessary.
Adjust seasonings (lime juice, orange juice or salt). Serve with grilled tuna.
Grilled Tomato and Chile Salsa
Ingredients:
Tomato
Green chile (not hot)
Pasilla chile (dried form of Chilaca chile, stemmed and seeded)
Green onion (white part)
Garlic (peeled)
Cilantro
Orange juice
Corn oil
Mezcal (or other tequila)
Directions:
Grill tomatoes, chiles, and onions. Peel, stem and seed green chile. Poach garlic in corn
oil. Place all in blender with cilantro, orange juice and mezcal. Blend until smooth and
adjust season with salt. Serve with fish tacos.
Habanero and Green Chile Salsa
Ingredients:
Habanero chiles (grilled, peled and seeded)
Sweet green chiles (grilled, peeled and seeded)
Orange juice
Lime Juice
Salt
Directions:
Pulse chiles in food processor. Add juices and salt and pulse until combined. Serve with
grilled dorado.
129
130
Golden Tomato, Ginger and Chipotle Salsa
Ingredients:
3 yellow tomatoes roughly chopped
1 chipotle chile in adobo (see general info section)
1 T chopped fresh ginger
1 tsp roasted garlic
1 T favorite hot sauce
1 T fresh lime juice
½ tsp sugar
½ tsp salt
Directions:
Puree 2 of the tomatoes, chile and ginger. Add remaining ingredients and pulse in the
blender until roughly blended and still chunky. Serve with grilled tuna.
Oven Roasted Tomato Salsa
Ingredients:
8 Roma tomatoes oven roasted and diced
1 T minced roasted shallots
½ tsp roasted garlic
3 T minced Kalamata olives
4 tsp minced capers
½ tsp minced fresh rosemary
½ tsp salt
Pinch of cayenne powder
Zest of 1 lemon finely minced
1 T fresh lemon juice
2 T extra virgin olive oil
Directions:
Thoroughly combine all in a mixing bowl. Serve with tuna.
131
Seared Pineapple Salsa
Ingredients:
1 ripe pineapple peeled, cored and cur into 1/4" thick slices
1/4 cup red bell pepper seeded and diced
2 tsp chipotle chile puree (see general info)
2 T fresh orange juice
1 T finely minced fresh cilantro
2 tsp light brown sugar
Directions:
Cut the pineapple slices in half and dry saute over medium heat for 8 minutes per side,
until carmelized and golden brown. Dice the pineapple and place in a mixing bowl. Add
the remaining ingredients and combine thoroughly. Taste and add more lime juice or
chile puree if desired. Peaches may be substituted for the pineapple. Brown until
carmelized. Serve with grilled tuna or dorado.
Grapefruit Persimmon Salsa
Ingredients:
4 grapefruit peeled seeded and cut into sections
½ cup fresh grapefruit juice
2 ripe persimmons, tops sliced off, halved and cored
1 tsp sugar
1 tsp minced fresh cilantro leaves
1 tsp favorite hot sauce
Directions:
Place the grapefruit sections and juice in a bowl. Cut persimmons into sections same size
as the grapefruit and place in the bowl. Add the rest of the ingredients and thoroughly
mix. Garnish with a few whole cilantro leaves. Serve with tuna.
132
133
Mediterranean White Bean Salsa
Ingredients:
3/4 C dried white pea beans washed
½ tsp salt
½ C sun dried tomatoes (in oil) drained and diced
1 T minced anchovy
2 T sliced pitted Kalamata olives
2 tsp finely minced lemon zest
2 T minced fresh Italian parsley
3/4 tsp cayenne powder
2 T extra virgin olive oil
2 T fresh lemon juice
Directions:
Cook the beans for 45 minutes to 1 hour (until tender), adding salt towards the end. Drain
the beans and allow to cool. Transfer to a mixing bowl. Add remaining ingredients and
thoroughly mix. Serve with grilled tuna.
Barbados Black Bean Salsa
Ingredients:
½ C dried black beans washed
1/3 tsp salt
1 C diced mango
3 T seeded and finely diced red bell pepper
1 T favorite hot sauce
Directions:
Cook the beans for 1 to 1 ½ hours, adding 1/3 tsp salt towards the end. Drain the beans
and allow to cool. Transfer to a mixing bowl. Add remaining ingredients and thoroughly
mix. Serve with grilled fish.
134
135
136
Tequila Sunrise Marinade
Ingredients:
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup cranberry juice cocktail
1/2 cup tequila
1/2 cup peanut oil
1 tablespoon orange-flavored liqueur, such as Triple Sec
1 serrano chile, seeded and chopped, or to taste
2 tablespoons chopped fresh cilantro
3 to 4 pounds shrimp or thick fish steaks, such as salmon or swordfish
Directions:
Combine orange, lime and cranberry juices with tequila, peanut oil and liqueur in a small
nonreactive bowl, stirring to blend well. Stir in serrano and cilantro. (If not using
immediately, cover and refrigerate up to 3 days.)
Place meat in a medium shallow glass baking dish. Pour in marinade, cover and
refrigerate, turning occasionally, at least 1 hour or up to 3 hours.
137
138
Black Bean Salsa
Ingredients:
1 can (15 ounces) black beans, rinsed, drained
1 can (10 ounces) Mexican-style corn, drained
1 can (14.5 ounces) diced tomatoes
4 green onions, chopped (white and green parts)
1 jalapeno, seeded, minced (optional)
Directions:
Combine all ingredients in a small bowl. Season to taste with salt and pepper. Store in the
refrigerator up to 5 days.
139
Chipotle Avocado Mayonnaise
Ingredients:
1 medium avocado, roughly mashed
1/2 tsp. chipotle chili powder
v tsp. lemon juice
1/4 cup mayonnaise
Directions:
Mix all and use as a spread for fish sandwiches.
Spicy Salsa
Ingredients:
1 cup seeded, diced tomato
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 tablespoons chopped green onions
3 jalapeño peppers, seeded and finely chopped
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Mix all in a non-reactive bowl. Serve with yellowtail.
140
Baja Street Taco Avocado Sauce
Ingredients:
1 avocado, peeled and seeded
½ cup milk
1 tsp garlic salt
2 tbsp cilantro, finely chopped
Directions:
Combine all ingredients in a blender or food processor. Blend until uniformly liquid. If
desired, add a bit more milk so that it has a creamy but not watery texture. Serve with
tacos. This will keep about 24 hours in the refrigerator.
141
Hebo’s Serrano Salsa Verde
Ingredients:
12 ounces whole tomatillos, husked
4 to 6 fresh serranos
Water
1 large avocado
4 green onions, chopped
2 garlic cloves
Pinch of sugar (optional)
Directions:
Place the tomatillos and the serranos in a saucepan. Pour in water to cover them. Bring
the mixture to a boil and boil for 5 minutes. Drain. When the chiles are cool enough to
handle, discard the stems and seeds. Transfer the chiles and tomatillos to a blender. Add
about two-thirds of the avocado to the blender along with the cilantro, green onions, and
garlic. Puree until smooth. Taste and add salt and pepper, and if you wish, sugar. Blend
briefly. Spoon the salsa into a bowl. Chop the remaining third of the avocado and stir
into the salsa. The salsa is best eaten within a couple of hours. It goes great with
Homemade Tostados or other chips and it is good with grilled seafood and chicken.
142
Other Miscellaneous Dishes
143
Bacon Wrapped Jalapeños
Ingredients:
8 jalapeño peppers
3 to 4 ounces cream cheese, softened
Salt
Ground black pepper
8 pieces bacon, cut in half crosswise
1 teaspoon olive oil
Directions:
Prepare a medium fire in the grill (about 375 degrees). Remove and discard tops of
peppers. Cut in half lengthwise; scrape out the seeds. Fill each half with cream cheese.
Sprinkle with salt and pepper to taste; wrap each half in a piece of bacon, securing with a
toothpick. Drizzle peppers with oil. Place peppers on grill grid; cook until bacon is
done, about 10 to 12 minutes.
Coconut Lime Salad
Serve this salad beside grilled fish. Mango and papaya are great additions.
Ingredients:
2 cups grated fresh coconut
1 cup seeded and grated
cucumber
1/2 cup chopped cilantro
Grated zest and juice of 1 lime
1 jalapeño pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Mix all ingredients in a bowl. Let stand 15 minutes before serving.
144
Baja Black Beans, Corn and Rice
Ingredients:
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce
Directions:
Cook brown rice. In a medium bowl, combine black beans, corn, tomatoes, onion,
cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of
the black bean mixture. Stir together before eating.
145
Melon and Cucumber Salad
Ingredients:
2 teaspoons garlic chili sauce, such as Sriracha
1 tablespoon white wine vinegar
Salt
1/4 cup mild olive or vegetable oil
2 6- to 8-ounce cucumbers, peeled, cut in half lengthwise, seeded and cut crosswise into
1/4-inch slices
8 ounces cantaloupe, cut into 1-inch-long matchsticks, each about 1/4-inch thick (from 1
large cantaloupe)
2 tablespoons finely chopped cilantro leaves
1 tablespoon sesame seeds, lightly toasted (see NOTE)
Directions:
Whisk together the garlic chili sauce, vinegar and salt to taste in a small bowl. Slowly
whisk in the oil to form a well-blended dressing.
Combine the sliced cucumbers, melon and cilantro in a large serving bowl, mixing gently
to distribute the cilantro evenly. Just before serving, drizzle the dressing over the salad,
then sprinkle the toasted sesame seeds on top.
Jalapeno Egg
Ingredients:
6-8 eggs (beaten)
1 lb. Sharp Cheddar cheese or Swiss, shredded
1/4 cup drained, chopped pimentos or tomatoes
2-3 jalapeno peppers, seeded & chopped
Directions:
Mix all ingredients and pour into a 9" of 10" greased pie plate. Bake @350degrees for 30
mts. or until firm. Cool before cutting. For a hotter pie, add more jalapeno peppers or hot
salsa.
146
Wasabi Coleslaw
Ingredients:
For the salad:
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup shredded carrots
3 tablespoons sliced green onions or minced parsley
For the dressing:
2 1/2 teaspoons water
5 teaspoons wasabi powder
2 tablespoons apple cider vinegar
2 teaspoons sugar
1/3 cup mayonnaise
1/4 cup canola or grapeseed oil
Several drops hot sauce
Salt and freshly ground black pepper, to taste
Directions:
In a large bowl, combine cabbage, carrots and green onions or parsley. Set aside.
In a small bowl, combine the water and wasabi powder and mix until a paste forms. Set
aside.
In another small bowl, whisk together the vinegar and sugar until the sugar dissolves.
Whisk in the mayonnaise, oil and hot sauce. Add the wasabi paste, and salt and pepper.
Mix well. Let stand for 10 to 15 minutes.
Just before serving, toss the dressing with the slaw.
147
Taco Stand Chiles Toreados
A street taco stand staple is the chile toreado. It’s basically a jalapeño, guero or serrano chile grilled until
slightly blackened on all sides and then marinated in Soy Sauce.
Ingredients:
24 jalapeño, guero or serrano chiles
1 tbsp vegetable oil
½ cup soy sauce
4 limónes (Mexican limes) or key limes, quartered
Garlic salt to taste
Directions:
Heat the oil in a griddle or in a fry pan. Blister the chiles until cooked through and
slightly blackened. Remove and put in a bowl of soy sauce. Sprinkle with lime and garlic
salt. Let sit about 30 minutes or up to 24 hours, and serve.
148
Santa Rosalia Style Hot Dogs
Santa Rosalia is a small Mexican mining town located on the coast of the Sea of Cortez. Their claim to
fame is a church built by Gustave Eiffel and their hot dogs! At dusk every night, a street cart parks across
from the church and sets up for business. Their hot dogs are wrapped in bacon and served on a slightly
sweet bun, with a 'sea' of condiments to choose from.
Ingredients:
4 hot dogs
4 hot dog buns
4 slices bacon
1 large tomato, chopped
1 small onion, chopped
1 jalapeno, seeded and diced (optional)
Optional Condiments
catsup (optional)
mustard (optional)
mayonnaise (optional)
relish (optional)
cheese sauce (optional)
lettuce, shredded (optional)
Directions:
Mix together chopped tomato, onion and jalapeno and set aside. Preheat grill to
medium/high. Wrap hot dogs with bacon, securing with a tooth pick. Warm hot dog
buns and wrap in foil. Grill dogs to desired crispness, turning often. Serve on buns with
assorted condiments.
149
Fair Winds, Tight Lines and Trailing Seas!
150

Long Range Recipes

Transcription

Similar documents

grilled country style ribs

The 2016 Summer Olympics (Portuguese: Jogos Olímpicos de

recipe book - Active Horizons

Pommes Aligot Pasta with sun-dried tomato alfredo mango crisp

Page 12 - Gringo Times

Heck Yeah, Banana Pancakes

Spring 2016 Recipe Booklet - Hult Center For Healthy Living

Easy Paleo Falafel

recipes - Progressio

summer shape - Maximized Living