Ceviche
This is a great and different way to enjoy some fresh fish. It is a nice refreshing salad to have during the summer. The fish is actually cooked by the citrus acids so on a hot summer day you don't have turn on your oven or stove top.
1 pound Black Seabass (or other fresh white fish, Squid or Conch)
1 large yellow onion diced
1 green pepper diced
1 tomato diced
3 oranges juiced
2 lemons juiced
2 limes juiced
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic
Sea salt to taste
Fresh ground pepper to taste
Minced Jalapeño to taste
1/4 peeled and diced cucumber (optional)
Preparation: Mix all ingredients let stand for 30 minutes and enjoy
This is a great and different way to enjoy some fresh fish. It is a nice refreshing salad to have during the summer. The fish is actually cooked by the citrus acids so on a hot summer day you don't have turn on your oven or stove top.
1 pound Black Seabass (or other fresh white fish, Squid or Conch)
1 large yellow onion diced
1 green pepper diced
1 tomato diced
3 oranges juiced
2 lemons juiced
2 limes juiced
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic
Sea salt to taste
Fresh ground pepper to taste
Minced Jalapeño to taste
1/4 peeled and diced cucumber (optional)
Preparation: Mix all ingredients let stand for 30 minutes and enjoy
Herb Grilled Swordfish or Mako with Grilled Lemon
Swordfish and Mako shark are very similar in taste and texture. This is a simple recipe with ingredients that don't over power the taste of the fish. This recipe is also good with Wahoo and Mahi.
8oz portion Swordfish/Mako Steak
1 tablespoon Fresh picked thyme
1 tablespoon Fresh roughly chopped rosemary
1 tablespoon Extra Virgin Olive Oil
2 thin slices whole butter cubes
Sea salt to taste
Fresh ground black pepper to taste
Lemon half
Swordfish and Mako shark are very similar in taste and texture. This is a simple recipe with ingredients that don't over power the taste of the fish. This recipe is also good with Wahoo and Mahi.
8oz portion Swordfish/Mako Steak
1 tablespoon Fresh picked thyme
1 tablespoon Fresh roughly chopped rosemary
1 tablespoon Extra Virgin Olive Oil
2 thin slices whole butter cubes
Sea salt to taste
Fresh ground black pepper to taste
Lemon half
Preparation: Preheat your grill. When the grill is hot (very hot) evenly season the swordfish/Mako steak and exposed interior of lemon with you thyme, rosemary, salt and pepper. Then douse (do not saturate) with extra virgin olive oil. Place the swordfish/Mako and the lemon on the hottest part of the grill. Only flip the swordfish/Mako steak once. After about 6 minutes on each side for fatter steaks - thinner steaks will take less time. Try to get a nice char grill mark. At that time take your lemon off the grill and set aside for later use. Pull your steaks off at about a medium rare to medium temperature. Place butter cubes on top of the steak. Serve with the grilled lemon. Squeeze the lemon over top and enjoy.
Striped Bass/Black Seabass with Panko Parmesan Crust
This is a great breaded fish recipe. It is good with any white flaky fish. It works well with fluke, codfish, seabass, striper, and blackfish. Serve with your favorite veggies or some rice.
6oz portion Striper/Seabass
2 cups panko bread crumbs
1 cup grated parmesan cheese
2 eggs for egg wash
1 cup flour
1/2 cup clarified butter
Salt and pepper to taste
This is a great breaded fish recipe. It is good with any white flaky fish. It works well with fluke, codfish, seabass, striper, and blackfish. Serve with your favorite veggies or some rice.
6oz portion Striper/Seabass
2 cups panko bread crumbs
1 cup grated parmesan cheese
2 eggs for egg wash
1 cup flour
1/2 cup clarified butter
Salt and pepper to taste
Preparation: Pre-heat your oven to 350 degrees and mix your parmesan cheese and bread crumbs together. Season through all stages of cooking: fish, flour, eggs, and bread crumb mixture. Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in bread crumbs. Heat up an oven proof sauté pan, add your clarified butter to the sauté pan then place your filet in it. Once browned, flip it, and then place it in the oven for 8 to 10 minutes (depending on the thickness of the filet). Add a squeeze of lemon and enjoy.
Key West style Fluke/Black Seabass/Cod/Mahi
This is one of our favorite recipes. Many restaurants in the Florida keys make a version of this. It is different and will not disappoint.
Key lime sauce (See recipe below)
2 Pounds fish fillets cut into 4 6-8 oz. portions
2 eggs scrambled for egg wash
1 cup panko bread crumbs
2 tablespoons canola oil
2 cups ripe tomato, seeded, chopped small
1/2 cup scallions, cleaned, finely sliced (green and white parts)
1/4 cup fresh parsley chopped
1/2 cup shredded parmesan cheese
Salt and Pepper to taste
Preheat oven to 350 degrees. Season fish with salt and pepper. Lightly dust fish fillets with flour. Dip the fish into egg wash and press into panko bread crumbs. Heat a sauté pan on the stove over med-high heat and add oil. Once the oil is hot add fish and sauté for two minutes per side until bread crumbs are golden brown. Drain off oil and place sauté pan in oven for 6-8 minutes until fish fillets are white throughout. Remove from oven and place fish fillets on serving platter. Top each fillet with tomatoes, scallions, and parmesan cheese. Sprinkle with parsley. Enjoy!
Key Lime Sauce
4 Tablespoons butter
1 tablespoon flour
2 cups chicken broth
1/2 cup key lime juice (regular lime juice will work too)
1/4 cup white wine
Place 2 tablespoons of butter in a sauce pan over medium heat. Once butter is melted add flour stir until there are no lumps. Add the chicken broth and bring mixture to a boil. Continue to boil until mixture is reduced by a third. Add lime juice, white wine, and remaining butter. Stir to combine.
This is one of our favorite recipes. Many restaurants in the Florida keys make a version of this. It is different and will not disappoint.
Key lime sauce (See recipe below)
2 Pounds fish fillets cut into 4 6-8 oz. portions
2 eggs scrambled for egg wash
1 cup panko bread crumbs
2 tablespoons canola oil
2 cups ripe tomato, seeded, chopped small
1/2 cup scallions, cleaned, finely sliced (green and white parts)
1/4 cup fresh parsley chopped
1/2 cup shredded parmesan cheese
Salt and Pepper to taste
Preheat oven to 350 degrees. Season fish with salt and pepper. Lightly dust fish fillets with flour. Dip the fish into egg wash and press into panko bread crumbs. Heat a sauté pan on the stove over med-high heat and add oil. Once the oil is hot add fish and sauté for two minutes per side until bread crumbs are golden brown. Drain off oil and place sauté pan in oven for 6-8 minutes until fish fillets are white throughout. Remove from oven and place fish fillets on serving platter. Top each fillet with tomatoes, scallions, and parmesan cheese. Sprinkle with parsley. Enjoy!
Key Lime Sauce
4 Tablespoons butter
1 tablespoon flour
2 cups chicken broth
1/2 cup key lime juice (regular lime juice will work too)
1/4 cup white wine
Place 2 tablespoons of butter in a sauce pan over medium heat. Once butter is melted add flour stir until there are no lumps. Add the chicken broth and bring mixture to a boil. Continue to boil until mixture is reduced by a third. Add lime juice, white wine, and remaining butter. Stir to combine.
Preparation: Pre-heat your oven to 350 degrees and mix your parmesan cheese and bread crumbs together. Season through all stages of cooking: fish, flour, eggs, and bread crumb mixture. Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in bread crumbs. Heat up an oven proof sauté pan, add your clarified butter to the sauté pan then place your filet in it. Once browned, flip it, and then place it in the oven for 8 to 10 minutes (depending on the thickness of the filet). Add a squeeze of lemon and enjoy.
Fish Chowder
In the fall we start hitting the seabass and cod hard. This is a great chowder for those cold autumn and winter days. You can add some corn to the soup if you are a corn chowder fan. It adds another element that makes it even hardier.
1 Large onion chopped
1/4 cup butter
5 large potatoes peeled and cut into 1/2 inch cubes
5 cups light cream
Salt to taste
2 pounds cod / Black seabass fillets cubed into 1 inch pieces
2 teaspoons black pepper
1 teaspoon chopped fresh parsley
1/4 teaspoon dried thyme
In the fall we start hitting the seabass and cod hard. This is a great chowder for those cold autumn and winter days. You can add some corn to the soup if you are a corn chowder fan. It adds another element that makes it even hardier.
1 Large onion chopped
1/4 cup butter
5 large potatoes peeled and cut into 1/2 inch cubes
5 cups light cream
Salt to taste
2 pounds cod / Black seabass fillets cubed into 1 inch pieces
2 teaspoons black pepper
1 teaspoon chopped fresh parsley
1/4 teaspoon dried thyme
In a stock pot add onion and butter and cook until soft and clear. Add the potatoes. Cover with cream, and a pinch of salt. Gently heat until tender. Cut the fish into 1 inch cubes and add the fish and seasonings. Simmer until fish flakes easily. Be careful not to boil. Enjoy!
Sesame Wasabi Tuna
During tuna season we keep ingredients on the boat, and when we hit the dock its grilling time. This is an Asian style recipe that wicked good! We like to just sear the outside of the steaks only cooking about a 1/4 of each side of the steak, leaving the inside raw. Slice and dip.
4 Tuna steaks cut 1 inch thick
1/2 cup soy sauce
3 teaspoons wasabi paste
1 tablespoon brown sugar
1/2 tablespoon sesame oil
2 teaspoons ground ginger
1/4 cup sesame seeds
During tuna season we keep ingredients on the boat, and when we hit the dock its grilling time. This is an Asian style recipe that wicked good! We like to just sear the outside of the steaks only cooking about a 1/4 of each side of the steak, leaving the inside raw. Slice and dip.
4 Tuna steaks cut 1 inch thick
1/2 cup soy sauce
3 teaspoons wasabi paste
1 tablespoon brown sugar
1/2 tablespoon sesame oil
2 teaspoons ground ginger
1/4 cup sesame seeds
Preheat grill to high. Combine soy sauce, wasabi, brown sugar, sesame oil, and ginger in a mixing bowl. Reserve 1/4 of the marinade and put aside for dipping sauce. Add tuna steaks and cover with mixture while the grill heats up. Remove tuna steaks from marinade and discard used marinade. Pack down both sides of each steak into sesame seeds. Grease the grill grate with cooking spray and sear each side of tuna steaks for 1-2 minutes per side or to your liking. Remove from grill and slice into 1/4 pieces across the grain. Use the marinade you put aside as a dipping sauce. Enjoy!
Sautéed Striped Bass with Garlic Mustard Sauce
This is a recipe a good friend of ours gave to us. It's very good. It is great with other white fishes as well.
2 pounds Striper fillets
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
2 eggs beaten
1 tablespoon butter
1/4 cup olive oil
Preheat oven to 375 degrees. Cut the fish into 4 equal portions. Combine flour, salt and pepper into one bowl and eggs into another. Dredge the fish into the flour and then dip into beaten egg. Melt 1 tablespoon of butter in a sauce pan and add olive oil. Heat until hot. Add the fish to pan one fillet at a time and sauté until golden brown on both sides. Remove fillets from pan and assemble into a baking dish. Bake for 8-10 minutes. While the fish is baking, make the sauce.
This is a recipe a good friend of ours gave to us. It's very good. It is great with other white fishes as well.
2 pounds Striper fillets
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
2 eggs beaten
1 tablespoon butter
1/4 cup olive oil
Preheat oven to 375 degrees. Cut the fish into 4 equal portions. Combine flour, salt and pepper into one bowl and eggs into another. Dredge the fish into the flour and then dip into beaten egg. Melt 1 tablespoon of butter in a sauce pan and add olive oil. Heat until hot. Add the fish to pan one fillet at a time and sauté until golden brown on both sides. Remove fillets from pan and assemble into a baking dish. Bake for 8-10 minutes. While the fish is baking, make the sauce.
The Sauce
6 tablespoons butter
4 cloves crushed garlic
11/4 cup Dijon mustard
2 tablespoons lemon zest
Wipe the olive oil out of the pan and melt the 6 tablespoons of butter in the sauce pan. Add the garlic, mustard and lemon zest, and whisk for about two minutes over medium heat. Serve each fillet with a big dollop of sauce. Enjoy!
6 tablespoons butter
4 cloves crushed garlic
11/4 cup Dijon mustard
2 tablespoons lemon zest
Wipe the olive oil out of the pan and melt the 6 tablespoons of butter in the sauce pan. Add the garlic, mustard and lemon zest, and whisk for about two minutes over medium heat. Serve each fillet with a big dollop of sauce. Enjoy!
Greek Marinated Bluefish
If you ask any of our crew - Bluefish is not our favorite table fare. We mostly use them for shark baits. A friend cooked it up with this recipe and I must admit it was delicious. The key is to eat them fresh.
2 pounds bluefish
1/2 cup olive oil
Juice of one lemon
3 garlic cloves chopped
Salt and pepper to taste
3 tablespoons fresh rosemary
3 tablespoons fresh oregano
5 ripe tomatoes sliced
Preheat oven to 425 degrees. Place fillets in a shallow dish and combine olive oil, lemon juice, garlic salt, pepper, and half the herbs and pour over fish, making sure each fillet is well coated. Marinate in fridge for one hour. When ready to cook, bake or broil for 8-10 minutes. Remove from oven and place fish over sliced tomatoes. Sprinkle with herbs and drizzle with olive oil. Enjoy!
If you ask any of our crew - Bluefish is not our favorite table fare. We mostly use them for shark baits. A friend cooked it up with this recipe and I must admit it was delicious. The key is to eat them fresh.
2 pounds bluefish
1/2 cup olive oil
Juice of one lemon
3 garlic cloves chopped
Salt and pepper to taste
3 tablespoons fresh rosemary
3 tablespoons fresh oregano
5 ripe tomatoes sliced
Preheat oven to 425 degrees. Place fillets in a shallow dish and combine olive oil, lemon juice, garlic salt, pepper, and half the herbs and pour over fish, making sure each fillet is well coated. Marinate in fridge for one hour. When ready to cook, bake or broil for 8-10 minutes. Remove from oven and place fish over sliced tomatoes. Sprinkle with herbs and drizzle with olive oil. Enjoy!
| Captain Brian Bacon | (401) 243 - 7046 |
| Captain Peter Bacon | (401) 623 - 0353 |
| Captain Shamus Mara | (401) 489 - 0631 |
