Adam Levine's Famous Fish Stew
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Rating: 5
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Servings Prep Time
4-6 people 30 min
Cook Time Passive Time
1 hour 2 hour
Servings Prep Time
4-6 people 30 min
Cook Time Passive Time
1 hour 2 hour
Adam Levine's Famous Fish Stew
Votes: 1
Rating: 5
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Servings Prep Time
4-6 people 30 min
Cook Time Passive Time
1 hour 2 hour
Servings Prep Time
4-6 people 30 min
Cook Time Passive Time
1 hour 2 hour
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Salt and pepper to taste.
  7. Serve over rice or egg noodles.
Ahi Poke Bowl
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Rating: 5
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A yummy Ahi bowl with a soy and sriracha sauce
Servings Prep Time
2 people 30 min
Passive Time
1-2 hours
Servings Prep Time
2 people 30 min
Passive Time
1-2 hours
Ahi Poke Bowl
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Rating: 5
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A yummy Ahi bowl with a soy and sriracha sauce
Servings Prep Time
2 people 30 min
Passive Time
1-2 hours
Servings Prep Time
2 people 30 min
Passive Time
1-2 hours
Ingredients
Bowl
Sesame Soy Sauce
Servings: people
Units:
Instructions
  1. Mix all sauce ingredients together
  2. Cut Ahi into cubed bite sized peices
  3. Coat Ahi with sauce and let marinate in fridge for 30 min to 2 hours
  4. Before removing Ahi from fridge, make rice as per instructions on package
  5. Cube the cucumber, bell pepper, and avocado into cubed or bite sized pieces.
  6. Scoop hot rice into bowl, then Ahi, and top with cubed veggies.
  7. Serve with lime wedges and sesame seeds for garnish.
Easy Herb Crusted Fish
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Easy Herb Crusted Fish
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Ingredients
Servings:
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Instructions
  1. Add all the ingredients to a blender (except the fish!) and puree until smooth.
  2. 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.)
  3. 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.)
  4. Smear the herb paste all over the fish; get as much on as you can.
  5. Gently cover the herbed fish with more flour, covering the herbs completely in flour.
  6. 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.
  7. That’s it; serve with lime wedges and with any tropical chutney or sauce or fruit salsa.
Grilled Halibut
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Grilled Halibut
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Ingredients
Servings:
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Instructions
  1. In a large bowl combine the olive oil, lemon juice, garlic, salt and pepper.
  2. Marinate the fish for 1-2 hrs in the fridge, turning every 1/2 hr.
  3. While you're waiting, get the grill very hot and spray it down with Pam so the fish doesn't stick.
  4. Grill on high with the cover open. I like med-well, even though the FFF fish is good enough to eat rare.
  5. Med-well take about 7 min on each side for a thick halibut filet.
  6. Serve with more lemon juice and a chopped Greek salad.
Macadamia Crusted Yellowtail with Mango-Papaya Salsa
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Macadamia Crusted Yellowtail with Mango-Papaya Salsa
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Ingredients
Salsa:
Macadamia Crust:
Servings:
Units:
Instructions
Salsa
  1. Combine first 10 ingredients in large bowl and stir to blend.
  2. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Fish
  1. Preheat oven to 350°F.
  2. Place flour in shallow bowl.
  3. Whisk eggs in small bowl to blend.
  4. Finely grind nuts in processor. Transfer nuts to another bowl.
  5. Sprinkle fish with salt and pepper.
  6. Coat fish with flour.
  7. Dip fish into eggs, then macadamia nuts, coating completely.
  8. Repeat for every fillet
  9. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
  10. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
  11. Transfer fillets to large baking sheet.
Finishing dish
  1. Bake fish until just opaque in center, about 7 minutes.
  2. Divide salsa among 6 plates.
  3. Top with fish and serve.
Miso Halibut and Clams
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Miso Halibut and Clams
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Ingredients
Servings:
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Instructions
Prepping the fish:
  1. Combine the miso paste, curry paste, lemon juice, oil and mirin. Mix well.
  2. Slather onto the collar pieces and allow to sit for 20 minutes.
  3. Pre-heat broiler to high.
  4. Place slathered halibut collars onto a cookie sheet, skin side up.
  5. Broil for several minutes until fish and sauce start to blacken
  6. Flip fish over and repeat.
Clams:
  1. Meanwhile, in a saute pan melt the butter and saute the shallot and garlic until tender.
  2. Add the wine and bring to a boil.
  3. Reduce heat and simmer for 2 minutes - add the clams and cover the saute pan.
  4. Allow to cook until the clams open (a couple minutes). Remove the clams to a plate and cover with foil to keep warm.
  5. Add the chili sauce to the remaining liquid and allow to simmer until liquid is thickened; approximately 5 minutes.
Finishing the dish:
  1. Toss the bok choy in the sauce and remove to your serving platter(s).
  2. 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.
  3. Serve with wedges of lemon or drizzle with a balsamic glaze.
Sake Fish Marinade
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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!!
Sake Fish Marinade
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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!!
Ingredients
Servings:
Units:
Instructions
  1. 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!

Sauteed Opah with Lemon Miso Honey Sauce
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Servings
2 people
Servings
2 people
Sauteed Opah with Lemon Miso Honey Sauce
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Servings
2 people
Servings
2 people
Ingredients
Opah
Sauce
Servings: people
Units:
Instructions
Opah
  1. Heat a medium saute 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
  1. Meanwhile 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 and chopped cilantro
Finish Dish
  1. Serve sauce over fish, garnish with additional cilantro leaves and lemon wedges atop a bed of lemon rice or quinoa
Sea Bass Picata
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Servings
2 people
Servings
2 people
Sea Bass Picata
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Servings
2 people
Servings
2 people
Ingredients
Servings: people
Units:
Instructions
Prepping the fish:
  1. 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).
  2. 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:
  1. Mix the flour with some salt and pepper.
  2. Pull the filets out of the milk and coat with the flour mixture.
  3. Heat the oil on med-high in a large saute pan and put in the fish.
  4. 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.
  5. Cook the fish halfway and flip.
  6. Add the wine and burn off the alcohol with a match or lighter.
  7. Add the lemon juice around the fish.
  8. Grab a small handful of capers, crush them in your fist lightly and sprinkle in around the fish .
  9. Cook until the sauce thickens (1-2 min).
  10. Pull out the fish, plate the sauce, and put the fish on top.
  11. 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.