Channel Islands
SportFishing

Some Yummy Fish Recipes!

BARRACUDA RECIPES

Helpful Hints: Always remove fish from heat (either range top  or BBQ) when fish is cooked 3/4 through. Retained heat will continue to cook the fish without over-cooking and ruining taste and texture.

BARRACUDA NUGGETS (Italian Style)
Cut fillets into chunks. Place chunks into a large bowl and
rinse well with fresh water to remove slime and any debris.
Drain off water.

Mix in 1-2 eggs (depending on the amount of fish to be prepared)
to coat the chunks. Drain off excess egg from bowl.

Place chunks in a large bag. Add PROGRESSO ITALIAN STYLE
BREAD CRUMBS. Shake well to coat chunks evenly.

Place fish chunks in a hot frying pan with a generous amount
of butter (do not use oil) Cook and turn fish frequently until
browned. Do not over-cook or the fish will be tough and tasteless.

BARRACUDA NUGGETS (Cajun Style)
Cut fillets into chunks. Place chunks into a large bowl and rinse
well with fresh water to remove slime and any debris.
Drain off water.

Place chunks in a large bag. Add CAJUN SEASONING. Shake well to coat chunks evenly.

Place fish chunks in a hot frying pan with a generous amount of
butter (do not use oil) Cook frequently until done.


BARRACUDA NUGGETS (BBQ Style)
Rinse fillets (skin on) with fresh water to remove slime
and any debris.

Marinate in Italian dressing or Teriyaki sauce and refrigerate
covered for at least 1-2 hours.

Cook over low heat, skin side down (do not turn fish) cook
all the way through on skin side down.

Halibut Fish Tacos with Guacamole Sauce Recipe

Ingredients

  • 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 1 lime, juiced
  • 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
  • 1 lemon, juiced
  • 1/2 teaspoon cayenne pepper, eyeball it
  • 1 cup plain yogurt
  • 1 teaspoon coarse salt, eyeball it
  • 2 plum tomatoes, seeded and chopped
  • 2 scallions, thinly sliced on an angle
  • 1 heart Romaine lettuce
  • 12 soft (6-inch) flour tortillas

Directions

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

More Fish Taco Recipes

Easy Lobster Recipe

For a "legal" size bug (aka lobster), still alive, with gloved hands, twist the tail off.
Rinse, and place in boiling water for 10-12 minutes.
Serve with melted butter.

White Seabass Recipe

This is an easy -- yet elegant -- dish that highlights a phenomenal fish, the white seabass or corvina. White seabass is a Pacific fish that is a member of the drum family (not actually a bass), and is white, firm and deeply flavorful. Do this recipe with a great, firm fish -- if you don't have white seabass, use sturgeon, red drum (redfish), grouper, albacore, mahi mahi (dorado), or yellowtail.

 

Ingredients:

  • 1 pound of white seabass steaks
  • Salt
  • Flour for dusting
  • 2 tablespoons olive oil
  • 4-5 roasted red peppers from a jar
  • Finely chopped chives, about 1 tablespoon per diner

Directions:

Cut your fish into rectangles about the size of a deck of cards. This is a good serving size. You could go larger if you want, but you may need more red peppers.

Salt your fish well and let them rest.

Take a few roasted red peppers from the jar, and lay flat on a piece of paper towel to drain. Quality is key here, so buy good roasted red peppers; Spanish piquillo peppers would be especially nice. Why not do them fresh? Because you need the acid from the vinegar in the preserving jar to make this dish. You could do everything fresh, and soak the peppers in vinegar or lemon juice for an hour, but the end result is very similar, so why bother?

Once the peppers have drained a bit, about 5-10 minutes, lay them flat on a piece of wax paper touching each other. Now find a bowl, or a large circle mold, or something else to cut a large circle with -- I use an old can that once held Greek stuffed grape leaves. Press it down on the peppers to create a nice circle of red pepper. Carefully lay this circle onto a serving plate.

Heat a saute pan over high heat for 2 minutes. Once it is hot, add olive oil and turn heat down to medium high. Let this get hot for another minute or two.

Meanwhile, dust your fish with flour. You want a light coating, not a heavy one. Arrange your fish in the hot pan and cook at medium to medium-high heat. You do not want the pan to be ripping hot, as you are working with thick fish steaks, not thin fillets.

Cook the fish on all sides. Keep it on the first side the longest. How long? Watch the sides of the fish; it will cook upwards. When it is about 1/3 of the way up, turn. Cook for another 3-4 minutes, depending on the thickness. If you have a block of fish, as I do in the picture, "kiss" the other sides of the steak for a minute or two so they look nice and golden brown.

To serve, remove the fish and let them rest on a paper towel for 2-3 minutes. Find the nicest-looking side and make sure that one is facing up. Place a fish steak in the center of the red pepper circle, then sprinkle everything with the chives.

One-Dish Rockfish Recipe

 

Ingredients

  • 5 cups fresh spinach
  • 2 (6 ounce) fillets rockfish
  • 10 cherry tomatoes, halved
  • 1/2 cup vegetable broth
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 slices lemon slices
  • 2 slices onion slices
  • 1 teaspoon butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
  3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 233 | Total Fat: 5.5g | Cholesterol: 64mg

Rockfish Recipe with Tomatoes, Capers, Lemon, Artichokes, and Fennel

Ingredients

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves

Directions

Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.

In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.

Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.

Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

Pan-Seared Rockfish Recipe with Lemon Beurre Blanc

Ingredients

  • 4 lemons, juiced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup canola oil
  • 6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
  • 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
  • 1 cup softened butter

Directions

Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

Roasted Rockfish Rockefeller

Ingredients

  • 1 pound fresh spinach
  • 1 cup heavy cream
  • 1/2 cup prosciutto ham, sliced and diced
  • 3 ounces Parmesan cheese
  • 10 gulf oysters
  • 1 cup fish stock
  • Pinch saffron
  • 2 ounces Pernod
  • Sea salt and pepper, to taste
  • Arrowroot, if needed
  • 6 ounces local rockfish
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 sweet potatoes, one sliced on mandoline
  • 1 zucchini
  • 1 summer squash
  • 1 turnip
  • Butter
  • 1 bulb fennel, thinly sliced
  • Chervil sprigs

Directions

Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.

To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.

Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.

Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.

Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.

Deep-fry the fennel flames.

Halibut Recipe in Artichoke and Tomato Broth

Ingredients

  • 1 tablespoon olive oil, plus 3 tablespoons
  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon salt, plus more for seasoning fish
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
  • 2 shallots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 pound frozen artichokes, thawed
  • 1/2 cup white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 teaspoon minced fresh thyme leaves

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer. 

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

Halibut Ceviche Salad Recipe

Ingredients

Tortilla Chips:

  • Vegetable oil cooking spray
  • Four 6-to-7-inch corn tortillas
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt

Ceviche:

  • One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 1/4 cup fresh lime juice (from 3 to 4 large limes)
  • Zest of 1 large lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Salad:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (from 2 large limes)
  • 1 teaspoon agave
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 green onions, pale green and white parts only, finely sliced
  • 3 tomatoes, seeded and chopped into 1/2-inch pieces
  • 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
  • 1 small jalapeno, finely diced
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.

Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes. 

For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.

For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.

To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.