Fishermen's Journal

The Fishing Chef

So, you don't like fish?  Try these irresistible recipes.

by Charles Swift (a.k.a. - Chuck, the Fishing Chef)

Come back and visit this page, Chuck will be making addtions from time to time.   I think you'll appreciate the food, and the pictures which illustrate just how tempting a creation you can offer your own guests.    Click on the images to get a better view of your meal.   This is some Great Stuff, and I'm already salivating - Mark Smith

Blackend Albacore Taco Salad

1 each     6 Ounce Albacore Tuna Steak
2 T          Cajun Spice
6             Ounces Lettuce, rough chop 
2T           Cilantro, chopped 
2             Ounces Cheddar Cheese, grated
2             Ounces Salsa
2             Ounces Mayonaise
3             Ounces Tortilla Chips, crushed
1/4          Each Avocado, fanned
1             Each Red Chill, for garnish
1             Ounce Salsa, for garnish
1             Sprig Cilantro, for garnish
1             Lime

-Coat tuna steaks with the cajun spice (can be found in the spice section in most supermarkets) and place on the broiler for 2-3 minutes on each side.
-Mix salsa and mayonaise together to make a dressing.
-Place lettuce in a large bowl and add the dressing, cheese, cilantro, and crushed tortilla chips,
-Toss well.
-Place salad mixture on the top half of a large salad plate.
-Cut the grilled blackened tuna into 5-6 slices and place on the bottom half of the large salad plate. 
-Top the salad with salsa, avocado fan, cilantro sprig, and red chili.
-Squeeze lime juice over the sliced blackened albacore steak.

"The Fishing Chef"

Mostaccioli Seafood Pasta

6 Ounces Mostaccioli Pasta, cooked
2 Ounces Tuna, large dice
2 Ounces Yellowtail, large dice
2 Ounces Halibut, large dice
3 Each  Shrimp, devained tails on
1 Ounce  Olive Oil
2 Each  Clams
2 Each  Mussels
2 T.  Pimentos
¼ Each  Medium Red Onion, Sliced
1 T.  Garlic, minced
1 T.  Shallots, minced
2 T.  Fresh Tarragon, minced
2 ounce  White Wine
4 ounces  Cream
2 ounce  Parmesan Cheese, save some for garnish
   Salt and Pepper to taste
1 each  Tarragon Sprig for garnish


-Heat oil in a sauté pan.
-Add yellowtail, tuna, halibut, and shrimp, sauté until 2/3's done
-Add red onion, pimentos, garlic, shallots, and tarragon. Sauté for 1
minute.
-Add white wine and calms reduce wine by half.
-Add cream and mussels.
-Simmer until clams open, add more cream if needed.
-Add heated cooked pasta and parmesan cheese, toss.
-Place seafood mixture on a large plate or bowl.
-Garnish with more cheese and place the fresh tarragon sprig in the
center of the pasta dish.

* You can use any type of seafood and if you don't like or have mussels
or clams leave them out. This is a good recipe when you want to clean
out your freezer and make room for the start of the fishing season!

"The Fishing Chef"

Poached Salmon with a Cilantro Orange Sauce

4 Each  8 Ounce Salmon Filets
8 Ounces  Fresh Orange Juice
1 Ounce  Triple Sec
4 Tablespoons Cilantro, Rough Chopped
1 Tablespoon  Butter

12 Each  Mandarin Oranges, Canned, Chopped
12 Each  Mandarin Oranges, Canned, Whole
12 Sprigs  Cilantro

6 Ounces  White wine

-Fill a large sauce pan by 2/3 with water and add white wine. Bring to a simmer.

-Add the salmon fillets and poach for 6-8 minutes or until cooked completely through.

-In a small sauce pan add orange juice and triple sec and simmer until slightly thickened add chopped cilantro and swirl in butter.

-Pour equal amounts of sauce on each plate (saving about 1 ounce for garnish) place poached salmon in the center of the plate over the sauce.

-Add the chopped mandarin oranges to the reserved sauce and heat trough, then place on the top of the poached salmon.

-Place the whole mandarin oranges with a spring of cilantro on the rim of the plate for garnish.

"The Fishing Chef"
 

Ceviche

2    Pounds                Tuna or Yellowtail, medium diced
1/4 Cup                     Parsley, chopped
1/2 Cup                     Cilantro, rough chop
1    Cup                     Tomato Juice, V-8
2    Tablespoons       Olive Oil
2    Tablespoons        Jalepenos, minced
3/4 Cup                      Red Onion, medium Dice
4    Each  Serrano      Chilies, seeded and minced
2    Medium                Tomatoes, medium dice
1    Teaspoon             Oregano, dry
                                  Juice from 7 Limes
 

-In a large glass bowl combine all ingredients together and allow to marinate for
4-6 hours.

-Salt and Pepper to taste.

-Add hot sauce for more spice.

-Black Beans and or Corn can be added for color and taste.