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We used to go to Cabo every year and stay anywhere from 2 weeks to a month and over the years we had a tradition that we would fish and after the trips we would take the fish to a local mom & pop restaurant to be cooked. They would cook our catch three ways and serve it with fresh homemade tortillas and salsa, roasted Jalapeno and baby Pablano peppers and 3 kinds of sauce, mild, medium and super hot!!!! The blackened version was our favorite and it was cooked on a wood fired grill outside. We went there so often that I was able to get the owner to give up his recipe so I could enjoy his fish the rest of the year back in NC. Best Fish You Will Ever Eat. We usually took them Cerra Mackerel (which is like our Spanish Mackerel) Dorado ( Our Mahi or Dolphin Fish) and Tuna. Hope you enjoy it!!!!
Soak your wood chips for about 1 hr. and then add to smoker box. Toss your peppers and quartered onions in the oil to generously coat. Brush the fish fillets lightly with olive or veg. oil. Lightly sprinkle the spices on both sides of the fish fillets. Squeeze a little lime juice on each fillet. Get your grill nice and hot and the smoke from the chips going good. Add your peppers and onions. Lightly spray your fillets with cooking spray and place skin side down (if skin) and cook until almost 3/4's done. Spray the top side with spray and gently flip your fish with a large metal spatula (Best) and finish cooking your fillets. Turn your peppers and onions often so they get slightly charred in spots but not burned. When finished serve with hot corn or flour tortillas, pica d Gallo, grilled peppers and grilled onions and a variety of sauces and lime wedges. Let each person assemble their own. Finish with a squeeze of fresh lime juice, and a pinch of fresh cilantro on top!
(Can also be used w/ Striped Bass-Rockfish , Drum, Amberjack, Tuna, Wahoo, Mahi, Sea Mullet & Trout)
Pat fish fillets dry. Sprinkle both sides of fillets with salt, pepper, Italian seasonings and thyme. Heat a frying pan on med high heat. Add olive oil to pan. Add fish fillets. Do not overcrowd pan. Saute until fish filet becomes opaque half way up - only a few minutes. Will take longer for thicker fillets. Flip fish and cook on other side until fish is flaky when poked with a fork. You can cover pan for the thicker fillets. Remove fish from pan and cover plate to keep warm. Add more olive oil if needed. Add garlic, tomato and cucumber. Add white wine, Italian seasonings and fresh thyme. Stir, cover and reduce heat until alcohol is cooked out - a few minutes. Add a fresh squeeze of lemon and dab of butter. Cook sauce another minute. When reduced spoon over fish fillets. Great served with baked potatoes & sauteed veggies.
Above is Ribbon Fish! Also I use the same recipe for Spanish Mackerel, Spot, Croaker, Sea Mullet, Blue Fish, Trout and Sheepshead. This is how I do it!
Heat oil in a frying pan, cast iron if you have one but any will do to 350 degrees. It is very important that the oil be at least 350F to fry before you add the fish or the fish will just soak up the oil. Lightly season with salt & pepper on both sides of your fish. You will be adding more S&P to your mix so don't over do it. Pour your Seafood Breader or Fish Fry onto a baking sheet or large plate. Coat fish generously on both sides and lightly shake off access. Add to oil. It should sizzle and pop. It will fry quickly -a minute or so on each side. When the side down is golden brown flip. Don't let oil get too hot or too cold. You may need to adjust the heat up and down a smidgen. When fish done place on a paper towel to drain. Squeeze a little lemon juice and a sprinkle of Seasoning mix if desired. Serve with lemon wedges and Tartar or Cocktail Sauce. Also good to use as a sandwich! Traditionally served with slaw, fries and hush puppies or cornbread!
You can use any fish with this reduction. I have used it with Mahi, Tuna, Swordfish, Cobia, Spanish Mackerel and Drum.
Get your grill nice and hot. Coat each side of your fish fillets with olive oil and sprinkle the salt, pepper and thyme on both sides. Grill on high to med-high heat until 1/2 way cooked through. Turn fish and grill other side until middle is flaky. If cooking Tuna some people like it a bit pink inside. If using a flat or thin fillet use a grill basket or tin foil. Thin fish will cook pretty fast. On the side burner or before you cook the fish, heat a small jar of fig jam over low heat until melted. Add 1 tsp. of balsamic vinegar. Taste. If not too vinegary add another. All balsamic vinegar is different so that is why I am saying add a little try it, add more if needed. Reduce heat, mix and let reduce a few minutes more. Remove from heat. Drizzle with a spoon over grilled fish after it is plated. Enjoy!!!!
Can also use this recipe with Mahi, Trout, Sheepshead, Drum, Flounder, Sea Mullet , Striped Bass, Tuna, Cobia , Wahoo, Sword Fish, Blue Fish, Tile Fish, Salmon and Amberjack.
Can also use this recipe w/ blue fish, croakers, trout, Tuna, Drum, sea mullet, Mahi, Wahoo, Salmon, Sheepshead & Spot.
Heat a grill pan on top of the stove or heat your grill to Med. If using an outdoor grill use a pan with no holes or doubled up tin foil. Coat pan or foil with olive oil. Pat fillets dry with a paper towel and sprinkle both sides with the garlic, herbs and salt & pepper. Grill fish until opaque and flakes with fork. Should only take about 10 minutes max - depending on grill heat. Thicker fillets will take longer. Do not need to flip over unless it is a very thick fish steak (Mahi or Tuna). If using a grill pan on top of your stove can cover to help cook through. You can pour any pan sauce over your fish and serve with a lemon wedge. Really good served with steamed or sauteed snow peas & roasted oven potatoes. Also good served with slaw, cocktail sauce and/or tartar sauce.
Saute the blue fish fillets in a little bit of olive oil until cooked through. Crumble and set aside. Mix your mashed potatoes with 2 beaten eggs, a good couple of dashes of seafood seasoning, thyme, salt & pepper. Add panko bread crumbs and cooled blue fish. Mix with hands and form into patties. In a clean pan add olive oil and over med high heat. Add pat of butter and then place fishcakes into pan. Brown on the first side add another pat of butter and brown on the second side. Reduce heat to med and cover to warm through. Once warmed through remove lid and crisp up both sides of fish cakes again. Remove from pan, squeeze over a little bit of fresh lemon juice and sprinkle lightly with Seafood Seasoning. Serve with a salad or as a sandwich. Can also serve with cocktail or tartar sauce.
This is a great recipe for any fish - but especially to use with your thinner fish such as Blue Fish, Spanish Mackerel, Spot, Croaker, Sea Mullet, Trout, Ribbon Fish, Drum and Sheepshead. Also good used with Mahi, Tuna, shark or dogfish.
Mix all of the spices and herbs above. Rub the fish fillets lightly with olive oil. Sprinkle on both sides of the fish fillets. Bake in a 350 degree oven for about 15 minutes, turning in about 10 minutes. Cook until cooked through. If you want to grill these you can do the same. Cook on foil or a sheet pan until done. When finished lightly break apart fish. Serve in hot soft or hard tacos with your favorite toppings, such as slaw, lettuce, tomatoes, guacamole and salsa. Finish with a squeeze of fresh lime juice, and a pinch of fresh cilantro on top!
I made this dish a couple of times in the last few weeks with some fresh Atlantic Mackerel and some fresh Spanish Mackerel that my husband caught on his charter boat. The first night I served it with some lightly sauteed sweet peas from my garden tossed in sesame oil and the second time I served it with a chopped salad that I added lettuce greens to and tossed with an Asian salad dressing. It was a big hit and fast to prepare for a crowd with minimal clean up.
Mix together soy sauce, Vinegar, Sesame Oil, fresh ginger and garlic in a small bowl. Pour over your fish and gently coat. Let marinade in the fridge for at least 30 minutes. The longer the better. Heat your grill to high. Place the fish chunks on skewers. Grill until nice char marks on both sides - about 10 minutes per side for cooked through. Remove kabobs from grill. Whisk together the Orange Marmalade and the remaining soy sauce. Heat in microwave for about a minute until the orange mixture becomes melted. Drizzle over the fish. Sprinkle with green onions and serve with the pickled ginger, a dab of wasabi and lime wedges.
Preheat oven or grill to 375 degrees F. Place the bluefish skin side down, if skin was not removed in a lightly oiled baking dish or on a lightly oiled piece of tin foil or grilling pan - if on grill. Combine the rest of your ingredients in a bowl and spread evenly over the bluefish. Bake or grill until the fish appears opaque when flaked in the center with the tip of a knife, about 15 to 20 minutes. Serve hot and enjoy!
1. Mix together 1/4 cup soy sauce, 1 tsp. of sesame oil, 1 tsp. of grated ginger and pour over tuna steaks. Marinade for 30 minutes in fridge.
2. In the mean time cook your noodles as directed on the package for al dente. Do not overcook. In a medium bowl whisk together the remaining 2 tbs. of sesame oil, soy sauce, vinegar, sesame paste (if you have it), peanut butter, ginger, garlic, peanuts and wasabi paste. Pour the sauce over the noodles and toss. Transfer to a serving platter and set aside.
3. Get oil very hot in a frying pan and sear the tuna steaks quickly on each side. Best to leave tuna raw in the middle. Let cool a little and slice very thinly. Place tuna on top of noodles.
4. Warm the Sweet chili sauce so that it becomes easy to drizzle - just a min. or so in the microwave. Drizzle lightly over the whole dish. Sprinkle the whole dish with sliced green onions & black sesame seeds.
Garnish with pickled ginger and dabs of wasabi past on the side of the dish.
Combine eggs, flour and pepper or Seafood Seasoning. Dip each shrimp in the mixture and then roll in the bread crumbs. In a cast iron pan or a pot bring your peanut or other oil to 350 Degrees. Do Not add your shrimp until the oil has reached the 350 degrees temp. or they will soak up the oil and be gross. Fry at 350 degrees for about 2 -3 minutes or until they are golden brown. Drain on a wire rack or paper towels.
Serve with OuterBanker Cocktail sauce.
This is some beautiful Ahi Tuna that I picked up at a local Seafood Market....always buy local when you can and if not look for USA frozen tuna. As you may know for a few winters we would fish down in the Florida Keys and Tuna Nachos was a very popular dish down there. I fell in love with it and so did our friends and family that visited us.
Here is my version: Hope you like it!!!
Bring your oil to about 350 degrees in a pot and fry your wonton wrappers until light golden brown. They will fry very quickly. Remove and drain on a rack or paper towels. Coat each side of your tuna with soy sauce. In a very hot pan sear each side of your tuna fillets in a tablespoon or two of sesame oil. For rare sear just a minute or so until a nice color is on the outside. For med to well of course cook longer. When tuna is done set aside on a cutting board and slice very thinly with a super sharp knife. When ready to serve - not before because your wontons will get soggy - Place your tuna over your fried wontons. Whisk together a couple tablespoons of water with your wasabi mayo and drizzle over tuna. Drizzle your Sweet chili sauce over tuna, sprinkle with the green seaweed, green onions and sesame seeds. Serve with a little wasabi paste and pickled ginger on the side and chopsticks!!!
Easy Dinner!!!! This is Spanish Mackerel but you can do this with Mahi, Wahoo, Cobia, Blue Fish or Tuna and it is equally delicious. I served this with some brown Jasmine Rice that I had added some green peas and soy sauce to. You can use any rice that you choose.
Add about 2 Tsp. of sesame oil and 1/2 table spoon of some regular oil to a frying pan. When the pan is hot add your fish fillets if skin on skin side down - make sure skin side of fish is very dry by patting with a paper towel. Only need to cook about 2-3 minutes on this side. When cooked over 1/2 through flip and add your pineapple chuncks and your green onion. Saute them on the side - try not to disturb fish. Add your soy sauce, pepper flakes and chicken broth. Cook until fish is done - flakes with a fork. Place the fillets on top of your rice. If you need to cook the sauce a little longer to reduce more - no problem. Pour your pineapple pan sauce over your fish and rice and Sprinkle with chopped green onions & serve!!!
Super Easy...Fast & Healthy!!!
Brush your cleaned soft shell crabs with olive oil. Sprinkle with salt and pepper and cook on a hot grill until done about 5 minutes or so. Serve with a squeeze of lemon and OuterBanker Cocktail Sauce. Fast and Easy....Little Clean up...Great to prepare for a crowd - Buy Local Seafood!!!
On hot summer days this is a perfect easy dinner and you don't have to be in the hot kitchen - Plus you'll be supporting a local fisherman, as well. The Outer Banks is lucky to have fresh shrimp right off the boat a good part of the year. If you can, skip the big box grocers and go to your local seafood market. That way you'll know that it came fresh out of our waters!!! This is also a great meal to prepare for a crowd with little clean up. To make it easier you can purchase the shrimp already cleaned and ready to go.
This is what you'll need to get started.
If your shrimp are frozen thaw. Soak your skewers if wooden. Prepare your salad. Slice 1 egg and put on each salad. Refrigerate to crisp. Mix together the olive oil, salt & pepper. Brush on the shrimp. Grill on high for about 3 minutes per side until done. Don't over grill. They will get rubbery. Remove from skewers and divide between the salads. Serve with the dressing of your choice and some grated Parmesan!
Pour beer into a large pot of water. Add 1/2 c of Old Bay, 2 lemon halves & 2 bay leaves and bring to a roaring boil. Stir and add shrimp. As soon as shrimp turns pink and floats remove from water. They cook very fast. Do not over cook!!! They will turn rubbery. Pile on a platter, sprinkle with Old Bay and serve with lemon wedges and cocktail sauce. Good served with corn on the cob and crispy garlic bread.
As an extra indulgence sometimes I pour just a little bit of melted butter over the shrimp, lightly toss to coat and then sprinkle with a little Old Bay!
To Spice up your cocktail sauce add some ground horseradish or hot sauce.
Use on a sandwich w/tartar sauce & lettuce or as an entrée w/cocktail sauce. Serve with cole slaw, potato salad or garden Salad & hush puppies.
Cocktail and/or Hot Sauce (Optional)
Crushed Ice or Large Flaked Salt (Optional)
Scrub any grit or mud from your Oysters with a stiff brush. If they are open tap them gently on the counter to see if they close. If they close they are ok to eat. If they don't throw them away. Discard all Oysters that are open before you cook them. Get the grill nice and hot. Add Oysters. Place the Oysters with the deepest side down so the juices don't leak out when they open. Grill until the shells pop open. This should only take about 5-8 minutes. Once opened remove from the grill. Pull off the top shells and slip an oyster knife between the shell and the muscle to loosen Oyster from shell . Place the oyster and juices into the bottom shell. To help keep the shells from rolling over and for presentation reasons you can place the oysters in a flat plate or baking sheet filled with crushed ice or large pieces of salt. Sprinkle w/lemon zest and squeeze w/lemon juice. Garnish with fresh cilantro leaves or chopped chives for color. Serve with cocktail and hot sauce on the side.
I just love them all by themselves.
Gently rinse your scallops. Add Olive oil and 2 tbsp. of butter to a med. high pan. You want to hear the scallops searing when you put them in. Cook for about 2-3 minutes. You want a nice brown crusty sear before you flip. Do the same of the second side and cook until done. Should only 2-3 more minutes. Remove from pan. For pan sauce continue or serve with cocktail sauce, plain melted butter and lemon wedges.
For Sauce Optional: Lower heat. Add one cup of dry white wine and loosen bits from the bottom of pan. Add 2 tsp. of minced garlic, 2 tbls. of butter, a squeeze of 1/2 a lemon , zest from 1/2 a lemon and salt & pepper to taste. Cook on med heat until alcohol is cooked out and garlic is softened - about 10 minutes . Make sure to keep stirring so it doesn't stick to pan. Spoon over scallops. Serve with lemon wedges and some sides or serve on top of a fresh garden salad. Enjoy!!!!!!!!
If you want to use wood chips place them in the smoker box before you turn on grill. Heat your grill to high heat and oil or use spray.
Coat the fish with olive oil and sprinkle with the blackening rub. Place on prepared grill. Depending on the size of your fish you should probably cook for about 10 minutes on one side with grill closed. Flip gently using a large spatula. Close grill and cook until done. Could be anywhere from 10-15 minutes more. Check periodically. Of course larger fish will take a lot longer. Fish will be white and flaky inside when done. You can gently check with a fork. Serve with lemon wedges, cocktail or tartar sauce.
Use a lettuce like Butterleaf, Greenleaf or Iceberg that will form a nice little cup like holder.
Mix Soy Sauce, Sesame Oil, Vinegar, Grated Ginger, 2/3 of Green Onions, Chopped Pickled Ginger and Peppers OR Pepper Flakes in a bowl. Add Tuna and toss to coat. Spoon tuna into lettuce leaves. Squeeze a little lime juice over top and sprinkle with toasted sesame seeds and the rest of the chopped green onions.
Serve with a pinch of the Pickled Ginger and a pinch of Wasabi Sauce on the side.
I always eat with chopsticks for fun!
Make sure all of your ingredients are chopped and that your seafood has been cooked and cooled before you go any further.
Set the fish to the side. Mix the next 7 ingredients in a bowl. Bring the water to a very low boil in a large frying pan. Add the soy sauce mixture. Gently add the fish fillets. The liquid mixture should cover the fish. Simmer slowly and gently. DO NOT BOIL. It will rip the fish apart. You can spoon the liquid over the top of the fish to help it cook on both sides. It should only take about 5-8 minutes to cook the fish ' It will take longer for whole fish. It's done when fish flakes with fork. Mix the cabbage, red onion, and bell pepper in a bowl with Asian salad dressing. Divide the lettuce mixture onto 4 plates. Top w/ your cabbage mixture. Top w/ fish fillets. Sprinkle the chopped peanuts and chopped green onions on top. Drizzle with a little of the salad dressing.
I like to use the Asian Salad dressings that you find refrigerated in the salad section.
On one of our trips down to the West Indies we were staying on a tiny island in the British Virgin Islands named Anegada. The roads were dirt and the cows and goats roamed free. We stayed in a tiny ocean side cottage right on the ocean and it was amazing. Lobster was the big meal there and the restaurants would only open if people called ahead and told them they were coming to eat. The owners would then go pull the lobsters from their pots that was needed for that night only. It was really a laid back place. They did most of their cooking outside and you ate outside right on the water. I had this dish at a seaside restaurant and fell in love with it. The lobster was actually cooked on top of an outside grill over wood and the slight smokiness really added another level of flavor. I remade this dish for our anniversary a few years ago and it turned out great. I hope you enjoy it!
Ingredients : 2 whole Lobsters OR 4 - 10 oz. lobster tails, 1&1/2 sticks of butter for sauce and another, 1/2 stick of butter for the marinade, 2 tsp. of finely minced garlic for the dipping sauce & 1 tsp. of finely minced Garlic for the marinade, Fresh Limes for juicing and zest, salt & Pepper, wood chips soaked for at least 30 minutes in water.
For Whole Lobsters: