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Posted on Aug 27, 2012 in
From Gaff to Plate, cobia fishing
By Steve Black
As most anglers know, cobia is an outstanding species of fish to eat. Here is a dish we serve that is well liked as long as the fish is not overcooked. Enjoy! The recipe serves four. Read More
Posted on Aug 11, 2012 in
From Gaff to Plate, halibut fishing
By Steve Black
This entire recipe is actually a compilation of a few things I have served with fish before, so if you’d like to keep things simple you could always serve any kind of cooked fish with either the roasted cauliflower steak or the fried heirloom tomatoes -- but together it is always a crowd pleaser! The recipe serves four. Read More
Posted on Aug 7, 2012 in
From Gaff to Plate, yellowtail fishing
By Steve Black
I prepared this cioppino just last night with some local dorado and yellowtail we have been catching offshore of San Diego. It was very good. This recipe has two parts. First, the preparation of the cioppino broth; then, the addition of the various seafoods. The recipe serves eight. Read More
Posted on Jul 18, 2012 in
From Gaff to Plate
By Steve Black
This recipe has two parts. First, the preparation of the shrimp skewers; then, the cooking and preparation of the final dish. A great summertime meal, this recipe serves four. Read More
Posted on May 21, 2012 in
From Gaff to Plate
By Steve Black
One of the trends in today’s cooking is lighter sauces. We have been using less cream and butter in our sauces, and the base for this sauce will work for most other vegetable-base sauces as well. The key to this is to have a powerful, high-speed blender. Read More
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