Fish Recipes

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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Broiled Fish with Roasted Garlic Sauce

This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a sauté pan with some butter and white wine. The recipe calls for fillets, but smaller whole or…

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Dorado El Dorado

This low-fat dish is brilliantly colored and bursting with the assertive flavors of Baja, Mexico. The fish is a great fighter with firm, slightly sweet and moist flesh. The skin should be removed before cooking.

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Fish Cakes

If you like crab cakes, you’ll love these fish cakes. This recipe works great with any kind of fish or a combination of fish, but I prefer those varieties, which are flaky rather than firm. Striped bass, panfish, catfish and lingcod fillets are exceptional when formed into cakes. It is important to shred the fish…

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Fish in Parchment Paper

If you don’t have any parchment paper, have no fear. Just make a “tent” out of foil. I like to use this recipe with a small mound of panfish fillets. When you get the fish to the table, give it a slice across the top and expose the herbal aromas. It’s good. You’ll need a…

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Fish with Green Chile Vinaigrette

How you cook the fish or the type of fish you use is up to you. This spirited vinaigrette is great on just about anything. I like it with grilled fish and warm flour tortillas. Either warm the vinaigrette slightly or serve at room temperature. When the fish is cooked, spoon some of the vinaigrette…

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