“BIG Bite” Shark Tacos
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Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
“BIG Bite” Shark Tacos
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Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Instructions
  1. Mix together soy sauce, coconut aminos, lime juice, pineapple juice, garlic powder, chili powder and cumin together and marinate the shark 1 hour.
  2. 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.
  3. 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.
  4. 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.
Adam Levine's Famous Fish Stew
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Rating: 4
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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
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Rating: 4
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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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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.
Simple Grilled Halibut
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Prep Time
10 minutes
Cook Time Passive Time
14 minutes Depending on thickness of fish and desired doneness 1-2 hours
Prep Time
10 minutes
Cook Time Passive Time
14 minutes Depending on thickness of fish and desired doneness 1-2 hours
Simple Grilled Halibut
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Prep Time
10 minutes
Cook Time Passive Time
14 minutes Depending on thickness of fish and desired doneness 1-2 hours
Prep Time
10 minutes
Cook Time Passive Time
14 minutes Depending on thickness of fish and desired doneness 1-2 hours
Ingredients
Servings:
Units:
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 non-stick spray.
  4. Grill on high with the cover open about 7 minutes each side or until desired doneness. Fish is best enjoyed medium rare.
  5. Serve with more lemon juice and flaky sea salt.
  6. Pairs well with a chopped Greek Salad.
Grilled Halibut
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Grilled Halibut
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Ingredients
Servings:
Units:
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.
Herb Crusted Black Sea Bass
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Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes (approximation, based on filet thickness)
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes (approximation, based on filet thickness)
Herb Crusted Black Sea Bass
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Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes (approximation, based on filet thickness)
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes (approximation, based on filet thickness)
Ingredients
Servings: people
Units:
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.
Macadamia Crusted Yellowtail with Mango-Papaya Salsa
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Servings Prep Time
4 people 1 hour
Cook Time
11 minutes, depending on desired doneness and thickness of filets
Servings Prep Time
4 people 1 hour
Cook Time
11 minutes, depending on desired doneness and thickness of filets
Macadamia Crusted Yellowtail with Mango-Papaya Salsa
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Servings Prep Time
4 people 1 hour
Cook Time
11 minutes, depending on desired doneness and thickness of filets
Servings Prep Time
4 people 1 hour
Cook Time
11 minutes, depending on desired doneness and thickness of filets
Ingredients
Salsa:
Macadamia Crust:
Servings: people
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:
Units:
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.
Pan Seared Coho Salmon with Green Goddess Dressing
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Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Pan Seared Coho Salmon with Green Goddess Dressing
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Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Instructions
  1. Preheat oven to 375.
  2. Roughly chop Bibb and Radicchio lettuce, place on serving platter and drizzle with EVOO, lemon and flaky sea salt.
  3. Line a baking sheet with foil.
  4. Season Coho Salmon pieces with salt and pepper.
  5. Drizzle a hot pan with Avocado Oil. When oil ripples just slightly, pan is ready.
  6. 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.
  7. 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.
  8. Serve salmon over Bibb and Radicchio salad, finish with more lemon & a drizzle of hot honey (optional).
Pan Seared Coho Salmon with Green Goddess Dressing
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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
Servings Prep Time
4 people 40 minutes-1 hour
Cook Time Passive Time
8-10 minutes, tops! These shrimp cooks fast 1-3 hours
Pan Seared Coho Salmon with Green Goddess Dressing
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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
Servings Prep Time
4 people 40 minutes-1 hour
Cook Time Passive Time
8-10 minutes, tops! These shrimp cooks fast 1-3 hours
Instructions
  1. Combine all ingredients for Sake marinate in a bowl or food storge bag, add shrimp and put in Refrigerator for up to 3 hours.
  2. 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.
  3. Preheat outdoor grill. While grill preheats, skewer shrimp.
  4. Spray grill with nonstick spray. Start cooking vegetable skewers 5-6 minutes before shrimp skewers. Shrimp will take less cooking time.
Paprika Baked Salmon
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Servings Prep Time
4 people 15 minutes
Cook Time
15-22 minutes depending on size of filet and desired doneness
Servings Prep Time
4 people 15 minutes
Cook Time
15-22 minutes depending on size of filet and desired doneness
Paprika Baked Salmon
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Servings Prep Time
4 people 15 minutes
Cook Time
15-22 minutes depending on size of filet and desired doneness
Servings Prep Time
4 people 15 minutes
Cook Time
15-22 minutes depending on size of filet and desired doneness
Instructions
  1. Preheat oven to 375
  2. Combine paprika, garlic powder and salt & pepper in a small dish, stir to combine and set aside.
  3. Combine onion and pepper in a bowl, drizzle with olive oil and season with ½ of paprika seasoning blend. Reserve remaining seasoning for fish.
  4. Cover a sheet pan with heavy duty foil big enough to create a “packet” for fish and peppers.
  5. 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.
  6. Slice 1 lemon into rings and place on top of peppers and onions.
  7. Seal foil at the top leaving room in pouch for steaming.
  8. Cook in 375-degree oven until salmon is to desired doneness. 15-22 minutes.
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 Prep Time
4 people 5 minutes
Cook Time
10 minutes, depending on desired doneness and thickness of cut
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes, depending on desired doneness and thickness of cut
Sauteed Opah with Lemon Miso Honey Sauce
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Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes, depending on desired doneness and thickness of cut
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes, depending on desired doneness and thickness of cut
Ingredients
Servings: people
Units:
Instructions
Opah
  1. 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
  1. 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
  1. Serve sauce over fish, garnish with additional cilantro leaves and lemon wedge. Try it atop a bed of lemon rice or quinoa.
Scallop Picada
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Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Scallop Picada
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Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Instructions
  1. Season flour with garlic powder and salt and pepper.
  2. Pat scallops dry completely. Season scallops with salt and pepper. Lightly sprinkle the scallops with seasoned flour. Do not dredge in flour completely.
  3. 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.
  4. Slowly add the wine to form a sauce. Wine needs to be room temperature. Not cold.
  5. Add scallops back in, add lemon juice, capers and tarragon.
  6. Cook until the sauce thickens and scallops are cooked through.
  7. Pull out the scallops, plate the sauce, and serve the scallops on top.
  8. Garnish with additional chopped tarragon and lemon wedges.
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.

Simple Grilled Salmon
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Servings Prep Time
4 people 15 minutes
Cook Time
10 depending on filet thickness and desired doneness
Servings Prep Time
4 people 15 minutes
Cook Time
10 depending on filet thickness and desired doneness
Simple Grilled Salmon
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Servings Prep Time
4 people 15 minutes
Cook Time
10 depending on filet thickness and desired doneness
Servings Prep Time
4 people 15 minutes
Cook Time
10 depending on filet thickness and desired doneness
Instructions
  1. Preheat the grill to medium-high.
  2. 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.
  3. 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.
Simple Summer Grilled Hamachi
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Hamachi
Servings Prep Time
10 minutes 14 minutes, depending of desired doneness
Cook Time
1-2 hours
Servings Prep Time
10 minutes 14 minutes, depending of desired doneness
Cook Time
1-2 hours
Simple Summer Grilled Hamachi
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Hamachi
Servings Prep Time
10 minutes 14 minutes, depending of desired doneness
Cook Time
1-2 hours
Servings Prep Time
10 minutes 14 minutes, depending of desired doneness
Cook Time
1-2 hours
Ingredients
Servings: minutes
Units:
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 non-stick spray.
  4. Grill on high with the cover open about 7 minutes each side or until desired doneness. Fish is best enjoyed medium rare.
  5. Serve with more lemon juice and flaky sea salt.
Soy Ginger Grilled Shark
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Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
10-12 minutes, depending on thickness of steaks 3 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
10-12 minutes, depending on thickness of steaks 3 hours
Soy Ginger Grilled Shark
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Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
10-12 minutes, depending on thickness of steaks 3 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
10-12 minutes, depending on thickness of steaks 3 hours
Instructions
  1. Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
  2. 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.
  3. 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.
  4. 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.