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Posted on Jul 17, 2007 in From Gaff to Plate
Grilled Tuna Steaks
By Steve Black Grilled Tuna Steaks Yield - 6 Portions 6 Tuna Steaks, cut 1.5 inches thick 1 Cup Eel Sauce ½ Cup Italian Dressing 1 tsp. Vietnamese Chili Paste ½ Cup Extra Virgin Olive Oil ½ Tbsp. Onion Powder ½ Tbsp. Granulated Garlic Fresh Ground Black Pepper Read More
Posted on Jul 10, 2007 in From Gaff to Plate
Grilled San Clemente Calico Bass
By Steve Black With Chive-Parsely-Sour Cream Chunky Potato Mash and Charred Tomato and Red Pepper Salsa Yield 6 6 ea. Ultra Fresh Calico Bass Fillets, Make portions big, you're gonna like this... ½ Cup Gerard's Old Venice Italian Dressing ¼ Cup Extra Virgin Olive Oil ½ TBSP. Kosher Salt ½ tsp. Granulated Garlic ½ tsp. Onion Powder Fresh Ground Black Pepper Pam non-stick spray, for Grilling Read More
Posted on Jul 3, 2007 in From Gaff to Plate
Fish Management 101
By Steve Black Ice down whole fish immediately, bled, gutted or not.  You can gut, clean and rinse your catch after things calm down.  Proper fish handling in advance will help prevent cross contamination from punctured intestine waste and increase shelf life. Ice is an often overlooked essential to hold your fish in the right zone.  You spent top dollar on your boat and equipment, so why go cheap on the ice?  Keep fish ice and food ice separate to avoid any cross contamination. Read More
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