Fish
Bloody Mary Rockfish
It’s just spicy enough and a little tomatoey. Serve on a bed of rice, wrapped up in a warm flour tortilla or crispy corn tortilla for fish tacos. In a pinch, you can use prepared bloody Mary mix and olive oil.
Read MoreGrilled Spicy Albacore Tuna with Creamy Avocado Vinaigrette
You’ll need a food processor for this tuna recipe. I like my tuna steak medium to medium-rare in the middle – you just want to sear it. Thanks to Dave Dolan for recovering this one from the Sporting Chef archives.
Read MoreFried Bluegill with Remoulade Sauce
Of course, you don’t necessarily need a mess of bluegill to make this recipe work. Any small freshwater fish – shellcracker, sunfish, etc. is great fro frying. Don’t overdo the batter. Keep the coating light so that you can still taste the delicate fish. Keep the fish ice cold until just before they go into…
Read MoreCedar Plank Salmon with Lemon Mint Pesto
This is a 2nd Place Winner Del Mar recipe from Greg Smith, Oceanside California. Be sure to soak cedar plank in salted water for 2 hours, then drain. Then after seasoning, lay the salmon (on what was skin-side down) on the cedar plank to cook. I always cook on indirect heat, but you can cook on…
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