Fish Recipes

Alabama’s chef Joe Shaw created this great slaw with just enough habanero pepper to heat it up a degree or two. Serve as a side dish, on top of a shredded meat barbecue sandwich or, like Joe, in fish tacos.

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.

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.

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. 

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.

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.

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…

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.