Fish Recipes

Grilled 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. PrintGrilled Spicy Albacore with Creamy Avocado Vinaigrette Yield: 4 Ingredients4 6 – 8 ounce albacore…

Read More

Fried 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 More

Cedar 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…

Read More

Wasabi and Sesame Salmon Balls

Just enough wasabi to know it’s in there, but not so much that it overpowers the salmon. As always, any wild salmon, preferably fresh, is better than farm-raised. If your fish is frozen, make sure that it has been thoroughly dried before preparing this recipe or the salmon balls won’t hold together when cooked. Wrap…

Read More

Marinated Grilled Fish

This marinade also works well with whole body fish or large fillets. If your fish tends to stick to grill, you’re not alone. To avoid fish stickage, make sure that your grill is clean, well-oiled and hot before placing any fish on the grates. If you rub your fish with some decent olive oil, it’ll improve…

Read More

Bob Simms Favorite Fried Fish

A great twist on crusty, crunchy fried fish.  Cut fillets into 2 or 3 inch wide pieces and make sure that they’re bone dry and cold before starting the process. Keep the fillets wrapped in paper towels in the fridge until the oil is hot and you’re ready to fry.  Fish can either be deep-fried…

Read More
Grilled Tuna with Soy-Wasabi Glaze

Grilled Tuna with Soy-Wasabi Glaze

Super fresh, just-caught yellowfin/ahi tuna. It does get better than that, but it may not be legal in your state. When it is good and fresh, I rarely cook it at all. If you do cook it thoroughly, it will taste like the stuff in the can. PrintGrilled Tuna with Soy-Wasabi Glaze Ingredients4 pieces tuna…

Read More