Fish Recipes

Georgia Mountain Trout from Atlanta’s Canoe Restaurant

Matthew Basford, Executive Chef at Atlanta’s Canoe restaurant, takes you step-by-step cooking up local Georgia mountain trout with Scott Leysath.   [youtube width=”600″ height=”400″ video_id=”keEcR0INUVk”]

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Chris Logan prepares scallops two ways

Chris Logan prepares scallops two ways

Chef Christoper Logan is one of So. Cal’s best chefs and all-around entertaining guy. He prepares scallops on The Sporting Chef TV Show. [youtube width=”600″ height=”400″ video_id=”U67TSyFigX0″]

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Chris Logan prepares cabrilla

Chris Logan prepares cabrilla

The Sporting Chef’s Chris Logan, owner/operator of San Diego's Creative Flavors Catering, cooks up some super fresh cabrilla at Catalina Offshore Products [youtube width=”600″ height=”400″ video_id=”JHNn5pkC-b4″]

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Chef Chris Logan prepares grouper

Chef Chris Logan prepares grouper

Nobody does grouper like Chris Logan of Creative Flavors Catering. He also demonstrates how to set a GoPRo camera on fire. [youtube width=”600″ height=”400″ video_id=”7cPx9vxb3pI”]

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Tommy Gomes prepared Sauteed Leopard Shark

Tommy Gomes prepared Sauteed Leopard Shark

Catalina Offshore Products’ Tommy “Fishmonger” Gomes prepares fish most folks haven’t eaten [youtube width=”600″ height=”400″ video_id=”XCa7zbiqqpY”]

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Smoked Yellowtail Salad

Yellowtail can turn on you. When it’s really fresh, it’s one of my favorite fish to eat sashimi-style with just a sprinkling of ponzu and a dab of Sriracha. After it’s been frozen, it can be served medium-rare, but I make sure that it has been thawed completely before wrapping in two-ply paper towels and…

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Cynthia’s Catfish Stew

A Best of Bacon Recipe Contest 2004 winner, this recipe comes to The Sporting Chef from Cynthia Rice of Douglas, GA. Cynthia received a bunch of Ducks Unlimited Seasoning and Rubs, Marinades and Seasoning Blends for taking the time to share this delicious stew. Thanks, Cynthia!

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Grilled or Pan-Seared Grouper with Tomato Relish

When it comes to cooking on a warm day, I’ll always choose the ‘cue. The tomato relish is especially good with real vine-ripened summer tomatoes, not the ones from the grocery store that claim to be vine-ripened. Who are they kidding?

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Grilled Halibut with Nectarine and Cherry Salsa

If your halibut sticks to the grill, it’s a good idea to leave the skin on while cooking and then remove the skin before serving. For best grilling results, pray some pan spray on the grates before lighting, set skin side down on grates and don’t flip it unless you’re sure it will work. Close…

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