Fish Recipes
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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Jake’s First Halibut
July 11, 2005 – Santa Cruz, CA Eight year old Jake Leysath landed his first halibut today, a 21-pounder, after an exhausting morning of fishing off the coast of Northern California. Using fresh anchovies and the skill of a seasoned fisherman, Jake boated the beauty after nearly 10 minutes of a hard-fought battle.
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Fish Lettuce Wraps
Until lettuce wraps made a big splash on the culinary scene (thanks to P.F. Chang’s restaurants), iceberg lettuce had fallen out of favor. Oh sure, you’d still see the occasional Lettuce Wedge with Blue Cheese and Bacon salad or the ubiquitous “salad mix” at restaurants, complete with shredded carrots and red cabbage, but that’s about…
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Grilled Spiny Lobster with Tomato Basil Butter
Nothing messes up a delicious lobster more than an overpowering recipe that covers up the mild flavors of the meat. It’s imperative that you cook and eat your lobsters at their freshest, not frozenest. Once they die, the meat degenerates and bacteria grows quickly. Whack ‘em on the back of the head or place the…
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Grilled Yellowtail with Jalapeno Jelly Glaze
Here’s a recipe that’s so easy, you’ll use it over and over. Great in a pinch when you want something that’s fast and delicious. Rubbing it in olive oil and sprinkling with salt and pepper helps to enhance the flavor of the fish.
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Grilled Yellowtail with Spicy Peppercorn Oil
This Spicy Peppercorn Oil is best made a day ahead, so plan accordingly. In a pinch, you can make a fast batch and just slap it on your fish, but it’s mo’ betta after a day or two. It really brings out the flavor of the fish.
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Halibut with Herb and Chive Oil
Fresh halibut is on my Top Ten list of favorite fish, especially the smaller “local” variety from California. This blended oil will complement any fish, even if you do insist on overcooking it. You can prepare the fish any way you please – grill, broil, sauté, bake or pan-sear. When not grilling the fish, I…
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Blackened Fish Sandwich
Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser. The secret is to use an extremely hot skillet, preferably well-seasoned cast iron and to cook the fish outdoors.…
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