Fish Recipes

Pan-Seared Fish with Fresh Fruit Salsa

I did this one on the HuntFishCook show with snapper and grouper. Just about any fish will do. Use my salsa recipe as a guideline only. Use whatever in-season fruit looks best in the store. In the picture, we used mostly mangoes, which is your typical go-to fruit salsa addition.

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Poached Fish with Artichoke and Basil Sauce

The great thing about this dish is that it can be served either hot or cold. If you choose to serve it cold, set the poached fish on a bed of mixed lettuce, garnish with tomato, cucumber, etc. and add a little rice vinegar to the sauce and call it Artichoke Pesto Vinaigrette.

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Sautéed Fish with Artichokes, Black Olives and Parmesan

This recipe works well with any fish – firm or flaky, dark or light, I like Tilapia best. You could also add sun dried tomatoes to this recipe for an Italian flair. Pair it with a smooth white wine, like  Michael David Winery Chardonnay. 

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Sautéed Fish with Brown Butter Caper Sauce

Lot’s of butter! Great with any light-fleshed fish. Pair this with a full bodied white wine, like Michael David Winery Incognito  Add toasted ciabatta bread and a side salad and you have the makings of a wonderful evening.

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Sesame Crusted Fish

Take a hunk of firm fleshed fish, like yellowtail, tuna, salmon or wahoo and give it a crispy sesame crust…sounds pretty good doesn’t it? Buy your sesame seeds in the Asian or Hispanic section of the market. They’re much cheaper than in the spice section.

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Sweet and Sour Fish

The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to…

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Two-Layer Fish Tostada

This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you. This dish works with pretty much any variety.

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Blackened Salmon with Tomato Relish

This dish is best cooked with a well-seasoned cast iron skillet. If you have a portable burner, I suggest that you fire it up outside instead of cooking this indoors. At the very least, make sure the windows are open and there’s plenty of ventilation. The blackening fish is smoky and the fumes can make…

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Herbed Kokanee with Roasted Garlic and Lemon Butter

According to Wikopedia, Kokanee a word from the Okanagan language referring to land-locked lake populations of sockeye salmon. Of course, any time of salmon can be used for this recipe. It is also the name of a good beer.  

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