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Posted on Jun 10, 2010 in From Gaff to Plate
Honey & Miso Glazed Yellowtail with Coconut-Lime Broth
Sport Fishing Mag
I went out last week looking to boat the first yellowtail of the southern California season and we were successful in boating two of the three fish that we hooked while slow trolling mackerel on the downriggers off the Coronado Islands of Mexico. Yellowtail is known as hamachi in sushi bars, which is mostly farm raised fish that have white flesh with a high fat content. Our local fish may not be as white as the hamachi from Japan, but if you immediately gut and bleed the fish and submerge it in ice, you will have an incredible fish to use in several applications. Read More
Posted on May 10, 2010 in From Gaff to Plate
Grilled Snook with Summer Cucumber Salad
Sport Fishing Mag
I just cooked this recipe for a VIP event and discovered how incredible snook is as a grilling fish. While it is illegal to sell snook from U.S. waters commercially, it can be purchased from vendors who source it from Central America. It is marketed under the name robalo, and I only use it for limited events as I do not feel it is a fish stock that can sustain a heavy amount of commercial pressure. For the anglers who are fortunate enough to be able to catch this fish recreationally during an open season, here is a great recipe.   Read More
Posted on Mar 8, 2010 in From Gaff to Plate
Smoked Salmon Fettucini Alfredo
Smoked Salmon Fettucini Alfredo 2 Tbsp. Extra Virgin Olive Oil 1 clove Chopped Garlic 1 Ea. Chopped Shallot 2 Cups Heavy Cream 7 Oz. Smoked Salmon, cut into strips 1 1/2 Lb. Dry Fettucini Noodles 1 Cup Grated Parmesan 1/2 Cup Frozen Peas 2 Tbsp. Fresh chopped Chives Kosher Salt Fresh Ground Black Pepper Read More
Posted on Jan 12, 2010 in From Gaff to Plate
Curry Crusted Line-Caught Ahi with Coconut-Ginger Whipped Yams/Yuzu Slaw/Avocado Fillets
Yield 4 1 TBSP. Curry Powder 1 TBSP. Seasoning Salt-Your preference 2 Ozs. Canola Oil 4 ea. 5-6 Oz. Ahi Tuna Fillet, Center Cut Mix the curry powder with the seasoning salt, use some of the canola oil to lightly oil the fillets, then sprinkle the curry seasoning on evenly and hold the ahi in the refrigerator. Read More
Posted on Dec 14, 2009 in From Gaff to Plate
Chicken Fried Sea Scallops with California Slaw and Sherry-Garlic Aioli Dip
I figured that if you can have a chicken fried steak, then why not chicken fried scallops? Fried seafood is one of my favorites and I got this idea when I saw one of the cooks frying up some left over chicken skin and calling it chicharones de pollo. I've had scallops fried several different ways, but I liked this one - and you can also forego the aioli dip and top the scallops with hot buffalo wing sauce and bleu cheese. Some people may say that's a sin, but who cares? Do what makes you happy and give this one a try. Read More
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