There is nothing more rewarding at the end of the day than enjoying the fruit of your labor. And nothing beats the mouth-watering taste and smell of fresh fish pampered to perfection. Enjoy these recipes from the galleys of our favorite chefs:
our owners!
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Rockin’ Rockfish Filets...This is the perfect recipe for Pan-Seared Chesapeake Rockfish With Key Lime Beurre Blanc and Crispy Parmesan Risotto Cake.
Start with
Two, 8-ounce Rockfish filets, seasoned with Salt & Pepper.
3 tablespoons Olive Oil
4 Key Limes or sub Persian
Limes... zested
2 tablespoons sugar
½ cup white wine
1 stick butter - ¼ pound, cubed
Salt & pepper, fresh ground pepper
8 ounces cooled, prepared Risotto
2 cups of Panko Japanese
bread crumbs
1 cup freshly grated (fine)
Parmesan Cheese
Rockfish
In a hot sauté pan, add olive oil and Rockfish filets. Sear crisp on all sides. Remove from pan and place in 350 degree oven for 10 minutes.
Risotto Cake
In mixing bowl, add bread crumbs and parmesan cheese. Form Risotto into two 4-ounce patties, and coat liberally with cheese and bread crumbs. Drizzle with olive oil, and place in 350 degree oven for 10 minutes.
Beurre Blanc
In small sauce pan, over medium heat, add white wine, sugar, lime zest and salt and pepper to taste. Keep over heat and cook until half of sauce has evaporated.Remove from heat. Add butter until completely dissolved.
Assembly
Take fish and Risotto cakes from oven, and place on paper towel; set for 2-3 minutes.
Take serving dish and apply Beurre Blanc sauce; place browned, crispy Risotto cake in middle, and top with roasted Rockfish. Delicious!
- John Taylor
Virginia Beach
Heavenly Mahi"Parmesan Dolphin"
Coat the bottom of a baking pan with a thin layer of lemon (or lime) juice. Sauté one thin sliced medium onion. Set aside.
Lay one-inch thick slab of dolphin (seasoned to taste) in baking dish. Coat with 50/50 mixture of sour cream and fresh parmesan cheese. Cover with sautéed onions and bake 20 minutes, or until fork penetrates easily.
Grilled Wahoo/Dolphin
Marinate with mix of dijonaisse (or yellow mustard), mayonnaise, and Worcestershire in a 2/2/1 mixture and coat one inch thick steaks. Throw on hot grill for three minutes on each side, or until fork penetrates easily.
- Captain Rick Ryals
Florida Sportsman Magazine
Here are some fabulous tips for yummy leftovers! When you grill or cook fish, sometimes a piece is leftover... and who wants a piece of cold fish, right? Here’s a way to make magic with your leftovers and to stir up something zesty and flavorful!
Take your leftover fish, make certain it is deboned, then chop it up and mix with some mayo, diced celery, shot of garlic salt and dill. Add a touch of lemon juice and voila! Instant fish dip or salad! Tastes great solo, or served with chips, crackers, or as a spread on bread!
- Chef Sam Maxwell
Edenton, NC
½ cup drained roasted red peppers coarsely
chopped
Juice from one whole lemon
½ tablespoon dill
Dash salt and pepper
Splash of sherry
½ cup mayo
½ cup sour cream
1 clove fresh garlic - minced
Mix all ingredients. Refrigerate prior to serving. In a bowl, mix a bottle of blackened fish seasoning and vegetable oil. Coat fillets with mixture and blacken on hot skillet.
Prior to Serving:
Mix 1 pound of lump crab meat (cleaned and closely inspected to ensure
all shell is removed) into above prepared tartar sauce.
Serve tilefish fillets over bed of white rice and top with tartar sauce mixture.
*Recipe thanks go to Sam Maxwell
of Edenton, NC, who likes his tilefish just grilled with a baked potato;
and Clara Jane Oden of Oden’s
Dock in Hatteras, NC – she likes it dressed up and blackened.
5 lbs. of shrimp (approx. 30 large shrimp)
2 cans of warm beer
2 1/2 tbsp. kosher salt
1/2 tsp. dry mustard
3 tbsp. celery seeds
1 tbsp. onion salt
1 tsp. crushed red pepper seeds
2 bay leaves
Accent or MSG seasoning (to taste)
Preheat oven to 350°.
Wash shrimp in cold water.
Drain shrimp and place in a large roaster pan (with lid).
Add beer and remaining ingredients to roaster.
Cover and bake for one hour at 350°.
Remove from oven, uncover and allow to cool.
Drain remaining liquid from roaster and serve.
– Elain K. Solomon
Chester, MD
Soak your catch in buttermilk seasoned to taste with Old Bay® seasoning, sea salt, and black pepper for at least a couple of hours. Dredge directly in plain flour without shaking off excess buttermilk mixture, then layer on wax paper. Refrigerate for a few hours. Fry in 375° peanut oil for several minutes. Drain in a metal colander or on brown grocery bags in a single layer. Try mixing some Tabasco® sauce in your tarter sauce for a little extra oomph!
– Joe Myers
Regulator sales rep at Catawba
Moorings, Port Clinton, OH.
When preparing any large tuna (yellowfin, albacore, big eye or bluefin) for the dinner table, the preparation for your tasty meal actually starts when you first hook up.
I usually instruct my anglers to lay on max drag pressure from the getgo, going to low gear on the lever drag reel's two-speed selector (a must-have for serious bluewater anglers). I want them to bring in that tuna in the shortest possible time to minimize any lactic acid build-up in the tuna's bloodstream, which can burn and discolor the meat. As a rule of thumb, you should be able to whip a 50-lb class yellowfin, albacore or bluefin in less than 15-minutes on 30SW gear loaded with 50-lb mono. A 100-lb tuna might take 10-to-15 minutes longer on the same tackle. I've had some of my more experienced Regulator anglers from Long Island take 200-lb + bluefins from over 1,000-feet of water in less than 30-minutes on 2-speed 30SW outfits, but these folks REALLY knew what they were doing and I was maneuvering their boat (a 26-Regulator CC) with wind and waves to maximum effect. When your tuna comes to boatside, keep the boat in gear in idle speed, lead the fish gently but firmly to the side and have the gaffer go for a clean headshot. This will ensure that the valuable upper and lower loin meat is not damaged. Once the fish is aboard, make a shallow (2-inch deep) slit just aft of one of the pectoral fins and let the fish bleed out. Some boat owners will slip a short tailrope over the tuna and allow this to transpire over the side to keep the cockpit sole clean.
After a few minutes, it's important to chill out your tuna ASAP. The forward undersole coffin box on most Regulators will hold a either a quartet of 100-pounders or a couple of 200-pounders on ice until you get back to the dock. It's important to totally immerse your tuna in a deep-chill icy brine (a mix of crushed ice and saltwater) so that every square inch of its body is well-chilled out. The tuna will actually try to raise its internal body temperature when put into the ice box, so you can never have too much ice and once again, the tuna should be TOTALLY IMMERSED in the slush for the ride home.
Back at the dock, since your tuna should now be fairly stiff and rigid, it's now easy to take off four boneless loins from the fish (two above and two below the lateral line on each side) and cut them into 1-inch thick steaks. Trim off the skin and blood channels and then put them quickly into small H/D quart-sized freezer bags, which will hold roughly 2 or 3 steaks in each. This is the perfect size for small meals. Try to eliminate the air from these bags as best as possible, or use a vacuum sealer.
For really fresh tuna, I will not freeze these bags, but will keep what I will most likely eat over the next few days chilled in the refrigerator. Anything that will not be eaten with 72-hours after the catch, I recommend putting in the freezer. Depending on the species and how you sealed the bags, the tuna should stay reasonably fresh for up to 2 months after the catch.
When it's time to get them ready for consumption, I will first wash out the tuna steaks very quickly in cold fresh water to remove any last traces of blood and then soak the steaks in a marinade for a few hours. One of my favorites is a ginger/soy marinade that I supplement with a bit of virgin olive oil (hey, I'm Italian), freshly ground coarse black pepper and some chili pepper flakes. If you have prepared your tuna correctly, you should be able to throw it right on the gas or charcoal outdoor grill. I would recommend a medium heat, positioning the steaks about 4-to-6 inches above heat. As one side sizzles, I recommend bushing some of the marinade on the top side of the steak. When you flip it over after a few minutes, repeat bushing the marinade on the cooked side to keep it moist. In 8-to-10 minutes of total cooking time, (this will vary if you keep the grill's top open or closed), stick a fork in it. If it flakes, and looks white and moist inside, it's done.
If you have any questions about the tuna prep or the recipe, feel free to email me anytime at capt.john@att.net.
– Captain John Raguso
Editor for The Fisherman
magazine
Here’s a delicious treat that is a favorite from the waters of Oregon Inlet…
Preheat oven to 450
Ingredients:
1 pint cream
1 tbs Old Bay
1 tbs Cajun seasoning
3 crab legs
6 asparagus, peeled
2 tbs olive oil
1 (6-ounce) dolphin filet, skinned
Kosher salt
Ground black pepper
1 red pepper, sliced thinly
1 yellow pepper, sliced thinly
1 scallion, sliced thinly
Cream:
Bring a medium pot of salted water to a boil.
In a small saucepot, reduce the cream over medium heat until it thickens. Add the Old Bay and the Cajun seas. When the water boils, add the crab and cook it through, give it 4-5 min. Remove crab and let cool…Pick crab from the shells and add it to the cream..Keep it warm…
Toppings:
Fill a medium sauté pan w/ 1in of salted water, enough to cover asparagus…cook slowly until asparagus is bendable; then.toss the asparagus into a bowl of ice for 2-3 min.
Dolphin:
Heat the oil in a medium sauté pan over med. high. Season fish with salt and pepper. Place the fish in the hot pan and cook both sides till golden brown; give it about 3-4 min. Place the dolphin in the oven to cook through; give it about 5-6 min. more. To serve, spoon ½ of the cream onto a warm plate. Place the dolphin on top, and then spoon the remainder of the cream over the dolphin. Serve with asparagus and top with peppers and scallions.
– Natalie M. Jenkins,
Regulator Marine
Can’t seem to sear that tuna steak to keep the inside cool and red? Try placing the steak or whole loin in the freezer for 45-60 minutes before cooling. Upon removing from freezer, put directly on the grill or into the pan. By doing this, you can get a cooked/seared exterior while maintaining a cool red interior!
– Mike Myers
Dealer, Sandy Cove Marina, Islamorada,
FL
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