Ingredients
Tacos
- 1 lb Mako Shark
- 1/4 cup soy sauce
- 1/4 cup coconut aminos
- 1 lime, juiced plus extra for garnish
- 1 can pineapple rings, juice reserved for marinate, rings reserved for taco garnish
- 1/4 tablespoon each chili powder blend, cumin, and garlic powder
- Dash of salt
- Non-stick cooking spray – preferably Avocado oil
- Flour or corn tortillas to serve
Servings: people
Units:
Instructions
- Mix together soy sauce, coconut aminos, lime juice, pineapple juice, garlic powder, chili powder and cumin together and marinate the shark 1 hour.
- Smash 1 avocado in a bowl, add yogurt, cilantro, green onion and seasonings. Stir to combine and refrigerate 1 hour. Store with avocado seed, covered so crema does not brown.
- Gently pat dry pineapple rings, season with dash of salt and spray with non-stick cooking spray. Over medium high heat, grill pineapple rings, about 2 minutes per side. Slice in half. Set aside.
- Over medium-high heat, grill the shark about 4 minutes on each side or until cooked through, and serve immediately in tortillas with crema, half a pineapple slice and squeeze of fresh lime.
Ingredients
- 2-3 lbs FFF sea bass
- 1 med onion
- 2 large carrot
- 3 celery stalks
- 1/2 bulb of garlic
- Anise
- 2 cups white wine
- 2 cups fish stock or vegetable stock
- Juice from 1 lemon
- Extra virgin olive oil
- salt
- pepper
- Saffron
- Rice or egg noodles
Servings: people
Units:
Instructions
- Cover the bottom of a large saute pan with a good layer of olive oil. Cut the onion, carrot and celery into 1/2" cubes and saute at low temperature with the garlic, very thinly sliced or chopped.
- Also chop the anise and add. Anise is a very strong flavor, so best to start out with 1/4 cup and add more to taste later if you want it.
- Once tender, cut the fish into 1" cubes and put in the pan. Let the fish cook about 1/4 of the way, then turn the heat to high.
- add the wine and light the evaporating alcohol fumes with a match or lighter. Once the flame goes out, add the fish stock and lemon juice and turn the heat down to a simmer.
- At this point, start adding the saffron. Saffron is pricey and very flavorful, so use sparingly. Start with 1/4 tspn and add more to taste once you get a sense of the flavor.
- Salt and pepper to taste.
- Serve over rice or egg noodles.
Ingredients
Bowl
- 1 lb Ahi cubed
- 1/2 cucumber cubed
- 1/2 yellow bell pepper cubed
- 1/2 avocado cubed
- 1 wedged lime optional garnish
- toasted sesame seeds optional garnish
- rice prepared according to instructions
Sesame Soy Sauce
- 1 tsp japanese soy sauce
- 1 tsp sweet soy sauce
- 1 tbsp sriracha more or less for spice
- 1 tsp sesame seed oil
- 1 lime juiced
Servings: people
Units:
Instructions
- Mix all sauce ingredients together
- Cut Ahi into cubed bite sized peices
- Coat Ahi with sauce and let marinate in fridge for 30 min to 2 hours
- Before removing Ahi from fridge, make rice as per instructions on package
- Cube the cucumber, bell pepper, and avocado into cubed or bite sized pieces.
- Scoop hot rice into bowl, then Ahi, and top with cubed veggies.
- Serve with lime wedges and sesame seeds for garnish.
Ingredients
- 1 lb Halibut
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 6 Garlic Cloves finely chopped
- salt and pepper to taste
Servings:
Units:
Instructions
- In a large bowl combine the olive oil, lemon juice, garlic, salt and pepper.
- Marinate the fish for 1-2 hrs. in the fridge, turning every 1/2 hr.
- While you're waiting, get the grill very hot and spray it down with non-stick spray.
- Grill on high with the cover open about 7 minutes each side or until desired doneness. Fish is best enjoyed medium rare.
- Serve with more lemon juice and flaky sea salt.
- Pairs well with a chopped Greek Salad.
Ingredients
- 1 lb FFF halibut
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 6 garlic cloves finely chopped
- salt and pepper
Servings:
Units:
Instructions
- In a large bowl combine the olive oil, lemon juice, garlic, salt and pepper.
- Marinate the fish for 1-2 hrs in the fridge, turning every 1/2 hr.
- While you're waiting, get the grill very hot and spray it down with Pam so the fish doesn't stick.
- Grill on high with the cover open. I like med-well, even though the FFF fish is good enough to eat rare.
- Med-well take about 7 min on each side for a thick halibut filet.
- Serve with more lemon juice and a chopped Greek salad.
Ingredients
- 4 Black Sea Bass Filets
- 1 big bunch green onions
- 0-10 hot fresh chiles. You can use as many or as few as suites your palate. As this dish is tropically inspired, the chiles work well here though. Use habaneros or scotch bonnets if you can get them, but one should probably be enough!
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp dried thyme or fresh thyme.
- 1 clove garlic
- 4 FFF white sea bass fish fillets
- A bit of flour for dredging
Servings: people
Units:
Instructions
- Add all the ingredients to a blender (except the fish!) and puree until smooth.
- Taste for saltiness and add more salt if needed. (It should be both a little bit salty and sour, as these tastes are going to compliment the mild flavor of any white fish fillet.)
- Sprinkle a bit of salt on the fillets and coat in flour. (This is just to get a dry surface for the herb paste to adhere to, so shake off all the excess.)
- Smear the herb paste all over the fish; get as much on as you can.
- Gently cover the herbed fish with more flour, covering the herbs completely in flour.
- Heat up a good non stick fry pan over medium with a couple generous spoonfuls of vegetable oil, and when hot, gently add your fish fillets. The frying time will depend on the thickness of the fish; an inch of fish will take about 3 minutes per side.
- That’s it; serve with lime wedges and with any tropical chutney or sauce or fruit salsa.
Ingredients
Salsa:
- 2 large red bell peppers cut into 1/4-inch pieces
- 1 mango peeled, pitted, cut into 1/4-inch pieces
- 1 papaya peeled, seeded, cut into 1/4-inch pieces
- 1 cup finely chopped fresh cilantro
- 1/2 small red onion finely diced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon finely chopped garlic
- 1/4 teaspoon cayenne pepper
Macadamia Crust:
- 1/2 cup all purpose flour
- 2 large eggs
- 3 cups macadamia nuts
- 6 6 ounce yellowtail or red snapper fillets
- 4 tablespoons olive oil
Servings: people
Units:
Instructions
Salsa
- Combine first 10 ingredients in large bowl and stir to blend.
- Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Fish
- Preheat oven to 350°F.
- Place flour in shallow bowl.
- Whisk eggs in small bowl to blend.
- Finely grind nuts in processor. Transfer nuts to another bowl.
- Sprinkle fish with salt and pepper.
- Coat fish with flour.
- Dip fish into eggs, then macadamia nuts, coating completely.
- Repeat for every fillet
- Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
- Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
- Transfer fillets to large baking sheet.
Finishing dish
- Bake fish until just opaque in center, about 7 minutes.
- Divide salsa among 6 plates.
- Top with fish and serve.
Ingredients
- 1 halibut collar devided into parts (2 to 4)
- 2 TBSP miso paste
- 1 TBSP Oil
- 1 tsp red curry paste
- 1 tsp mirin
- 1/2 TBSP fresh lemon juice
- 1-2 in handfuls of baby bok choy cuthalf and quickly blanched and dried
- 1 lbs cleaned little neck clams optional
- 1 shallot finely diced
- 1 clove garlic minced
- 3/4 cup white wine
- 1 TBSP butter
- 1/2 cup Thai Sweet Chili Sauce
- Fresh lemon wedges or a balsamic glaze
Servings:
Units:
Instructions
Prepping the fish:
- Combine the miso paste, curry paste, lemon juice, oil and mirin. Mix well.
- Slather onto the collar pieces and allow to sit for 20 minutes.
- Pre-heat broiler to high.
- Place slathered halibut collars onto a cookie sheet, skin side up.
- Broil for several minutes until fish and sauce start to blacken
- Flip fish over and repeat.
Clams:
- Meanwhile, in a saute pan melt the butter and saute the shallot and garlic until tender.
- Add the wine and bring to a boil.
- Reduce heat and simmer for 2 minutes - add the clams and cover the saute pan.
- Allow to cook until the clams open (a couple minutes). Remove the clams to a plate and cover with foil to keep warm.
- Add the chili sauce to the remaining liquid and allow to simmer until liquid is thickened; approximately 5 minutes.
Finishing the dish:
- Toss the bok choy in the sauce and remove to your serving platter(s).
- Pour remaining sauce from the pan into the bottom of your serving platter(s) and top with the cooked halibut and add the clams to the plate.
- Serve with wedges of lemon or drizzle with a balsamic glaze.
Ingredients
Servings: people
Units:
Instructions
- Preheat oven to 375.
- Roughly chop Bibb and Radicchio lettuce, place on serving platter and drizzle with EVOO, lemon and flaky sea salt.
- Line a baking sheet with foil.
- Season Coho Salmon pieces with salt and pepper.
- Drizzle a hot pan with Avocado Oil. When oil ripples just slightly, pan is ready.
- Place Salmon skin side UP, in pan, sear 2-3 minutes. Fish should pull away easy from the pan and have a beautiful golden crust.
- Transfer Salmon to foil-lined baking sheet, cover each filet with a spoonful of Green Goddess Dressing, finish cooking in oven until desired doneness. Coho Salmon is a quick cooking fish and can dry out easily if overcooked.
- Serve salmon over Bibb and Radicchio salad, finish with more lemon & a drizzle of hot honey (optional).
Wild White Shrimp
| Servings | Prep Time |
| 4 people | 40 minutes-1 hour |
| Cook Time | Passive Time |
| 8-10 minutes, tops! These shrimp cooks fast | 1-3 hours |
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Wild White Shrimp
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Ingredients
- 1-1.5 lbs Wild White Shrimp
- 1/2 cup soy sauce
- 1 tablespoon fresh grated gingerroot (try peeling and freezing before you grate it)
- 2 cloves fresh garlic
- 1 tablespoon brown sugar
- 1 cup sake
- Red bell peppers, cut into skewer sized “chunks”
- Red onion, cut into skewer sized “chunks”
- Pineapple, canned or fresh, cut into skewer sized chunks
- Non-stick cooking spray – preferably Avocado oil
- Garlic Powder
- salt and pepper
Servings: people
Units:
Instructions
- Combine all ingredients for Sake marinate in a bowl or food storge bag, add shrimp and put in Refrigerator for up to 3 hours.
- Shortly before bringing shrimp out of the marinade, skewer all onions, peppers and pineapple, spray with non-stick spray liberally and season with garlic powder, salt and pepper. Set aside.
- Preheat outdoor grill. While grill preheats, skewer shrimp.
- Spray grill with nonstick spray. Start cooking vegetable skewers 5-6 minutes before shrimp skewers. Shrimp will take less cooking time.
Ingredients
Servings: people
Units:
Instructions
- Preheat oven to 375
- Combine paprika, garlic powder and salt & pepper in a small dish, stir to combine and set aside.
- Combine onion and pepper in a bowl, drizzle with olive oil and season with ½ of paprika seasoning blend. Reserve remaining seasoning for fish.
- Cover a sheet pan with heavy duty foil big enough to create a “packet” for fish and peppers.
- Place Salmon on foil lined sheet pan, drizzle with olive oil and remaining Paprika seasoning blend. Place seasoned onions and peppers on top of salmon, dot with butter.
- Slice 1 lemon into rings and place on top of peppers and onions.
- Seal foil at the top leaving room in pouch for steaming.
- Cook in 375-degree oven until salmon is to desired doneness. 15-22 minutes.
This simple recipe was shared with us by Tim W. I love how easy, simple it is....and the flavor is perfect with our Amazing White Sea Bass. I topped it with tiny chopped chives for serving. Afterward, I found a nice recipe for Coconut Rice that I think would have been perfect with it.... gives me a reason to do it again! Thanks Tim!!
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This simple recipe was shared with us by Tim W. I love how easy, simple it is....and the flavor is perfect with our Amazing White Sea Bass. I topped it with tiny chopped chives for serving. Afterward, I found a nice recipe for Coconut Rice that I think would have been perfect with it.... gives me a reason to do it again! Thanks Tim!!
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Ingredients
- 1/2 cup soy sauce
- 1 tablespoon grated gingerroot
- 2 cloves fresh garlic
- 1 tablespoon brown sugar
- 1 cup sake
Servings:
Units:
Instructions
- Marinate 1-3 hours and pour on when grilling.
Recipe Notes
Try this on Halibut, White Sea Bass, Salmon or any of your favorite fresh fish!
Ingredients
Opah
- 1-1.5 lbs Opah minutes, depending on desired doneness and thickness of cut
- 3-4 tbsp Extra virgin olive oil
- 1 pinch Flaky sea salt and pepper
Sauce
- 1 tbsp grass-fed butter, unsalted
- 2 tbsp white miso paste
- 2 large large lemons 1 juiced, 1 cut in wedges for garnish
- 1 tbsp honey
- 1 tbsp cream, could sub coconut cream for non-dairy. optional
- salt and pepper to taste
- Fresh cilantro cut plus extra for garnish cut extra for garnish
- lemon wedges garnish
Servings: people
Units:
Instructions
Opah
- In a large sauté pan over medium-high heat and add oil. Lightly salt and pepper fillets and cook over medium heat until done and fish flakes easily. (About 4 minutes per side depending on thickness)
Sauce
- While fish cooks, melt butter in a small sauce pan or skillet over medium-low heat. Add miso, lemon juice and honey and stir until blended, reduce heat to low and cook sauce for 5 minutes. Add pepper, cream, if desired (do not add cold cream, bring to room temperature first) and chopped cilantro.
Finish Dish
- Serve sauce over fish, garnish with additional cilantro leaves and lemon wedge. Try it atop a bed of lemon rice or quinoa.
Ingredients
- 1-1.5 lbs Jumbo Scallops
- ¼ cup all purpose flour
- ¾ cup crisp white wine , room temp- use something you like to drink, cooking wine intensifies its flavor. Chicken stock can be substituted here too.
- 1 Lemon juiced
- Handful of capers
- Scant Tbsp Fresh tarragon
- 2 Tbsp grass-fed butter
- Garlic Powder
- Salt & pepper
Servings: people
Units:
Instructions
- Season flour with garlic powder and salt and pepper.
- Pat scallops dry completely. Season scallops with salt and pepper. Lightly sprinkle the scallops with seasoned flour. Do not dredge in flour completely.
- Heat the oil on med-high in a large sauté pan. When the oil slightly ripples, add scallops. Cooking 2 minutes or until there is a golden color and scallops easily come away from pan when flipped. Cook other side the same. Transfer par cooked scallops to a plate and add butter to pan. Let melt. Sprinkle in a little seasoned flour. Whisk to combine and cook the flour.
- Slowly add the wine to form a sauce. Wine needs to be room temperature. Not cold.
- Add scallops back in, add lemon juice, capers and tarragon.
- Cook until the sauce thickens and scallops are cooked through.
- Pull out the scallops, plate the sauce, and serve the scallops on top.
- Garnish with additional chopped tarragon and lemon wedges.
Ingredients
- 1 lb FFF sea bass from the tail end we want it thin
- Flour
- Milk
- 1/3 cup white wine a cheap Sauvignon Blanc is good here
- Juice from 1 lemon
- Capers
- Fresh tarragon
- Olive oil (butter for those who care not)
- Salt & pepper
Servings: people
Units:
Instructions
Prepping the fish:
- Slice the tail-end filet down the center and trim off the dark meat in the middle (you can freeze and save for fish stock).
- Place each filet inside folded wax paper and GENTLY tap with a mallet. GENTLY. They should be roughly the size of a red snapper filet at this point. Soak in milk in the fridge for 30 min.
Cooking the fish:
- Mix the flour with some salt and pepper.
- Pull the filets out of the milk and coat with the flour mixture.
- Heat the oil on med-high in a large saute pan and put in the fish.
- While they are cooking add some more flour to the oil and mix in with a small whisk. This is to thicken the sauce, just a few pinches here.
- Cook the fish halfway and flip.
- Add the wine and burn off the alcohol with a match or lighter.
- Add the lemon juice around the fish.
- Grab a small handful of capers, crush them in your fist lightly and sprinkle in around the fish .
- Cook until the sauce thickens (1-2 min).
- Pull out the fish, plate the sauce, and put the fish on top.
- Garnish with chopped tarragon and lemon wedges.
Recipe Notes
I like to serve with green-bean almondine. The Blue Lake green beans at the Sunday Farmer's Market are just about the best I've ever had.
Ingredients
- 1.5 lbs king salmon
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon each garlic powder, onion powder, chili powder, cumin and coriander
- ¼ cayenne pepper (option)
- salt and pepper to taste
Servings: people
Units:
Instructions
- Preheat the grill to medium-high.
- Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently cover the flesh of fish with oil. Sprinkle the seasoning blend over the fish, rub the seasoning into the fish so that the mixture of oil and dry rub coat the flesh with a paste.
- Grill for 3 to 6 minutes. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. Adjust the grill time up for salmon fillets that are on the thicker side.
Ingredients
- 1-1.5 lbs HAMACHI
- 1/2 cup Extra virgin olive oil
- 1/2 cup lemon juice
- 6 cloves garlic, finely chopped
- Flaky sea salt
- salt and pepper
Servings: minutes
Units:
Instructions
- In a large bowl combine the olive oil, lemon juice, garlic, salt and pepper.
- Marinate the fish for 1-2 hrs. in the fridge, turning every 1/2 hr.
- While you're waiting, get the grill very hot and spray it down with non-stick spray.
- Grill on high with the cover open about 7 minutes each side or until desired doneness. Fish is best enjoyed medium rare.
- Serve with more lemon juice and flaky sea salt.
Ingredients
- 1-1 1/2 lbs Thresher Shark
- 1 cup soy sauce
- 2 limes, juiced
- 2 medium garlic cloves, finely minced
- 1 Tbsp grated fresh gingerroot
- 1 Tbsp brown sugar, adjust to taste
- 3 Tbsp balsamic vinegar
- 1 Tbsp hot paprika
- 3 Tbsp olive oil
- Handful of chopped parsley
- Non-stick cooking spray – avocado oil
Servings: people
Units:
Instructions
- Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
- Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Season to taste. Marinade the shark steaks in shallow dish so that the steaks are completely covered. Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
- Heat oven broiler to high. Arrange the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
- Place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame. Flip the shark pieces and cook for 5 minutes more or until fish flakes with a fork.
