Captain Tuna Sportfishing
Capt.Randy Marino - Coast Guard Licensed Skipper - Fully Insured and Bonded
e-mail: firstname.lastname@example.org or phone: 707/813-4021
Captain Tuna Sportfishing Recipes
We are starting to collect recipes from our friends, clients, mothers, as well as those we create or edit ourselves. If you have a favorite - please send it in and we will include it on our recipe page!
More deliciousness to come!
(thanks Stephen Schuster!)
Killer Crab Enchiladas
Pacifico optional, but recommended!
1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 fresh jalapeño chiles, rinsed, stemmed, seeded, and minced
8 ounces shelled cooked crab (or more!) (about two good sized crabs)
2 cups spinach chopped
2 1/2 cups shredded jack cheese
(Or 2 1/2 cups shredded Mexican cheese, or any combination of the two!)
1/2 cup chopped black olives
1/2 cup chopped cilantro
1/2 cup mayonnaise
1 tablespoon Worcestershire
1 teaspoon chili powder
1/2 teaspoon cayenne
Salt and pepper
1 tsp of cumin
2 cups green enchilada sauce
10 white or whole-wheat flour tortillas (7 to 8 in.)
1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes.
2. In a large bowl, mix crab, spinach, 2 cups cheese, olives, cilantro , mayonnaise, Worcestershire, chili powder, cayenne,cumin, and onion mixture. Add salt and pepper to taste.
3. Spread about 1 cup sauce level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla. Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup enchilada sauce and remaining cheese.
4. Bake in a 350° oven until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula
1 lb crab meat
1 cup Panko
2 green onion
1/2 teaspoon garlic powder
1 Teaspoon salt
1/2 cup chopped bell pepper
1/3 cup mayo
1 Teaspoon Worcestershire
1 Teaspoon mustard
1/2 lemon (juiced)
Pepper to taste
*dash of favorite hot sauce(optional)
Mix all ingredients in bowl. Make into patties. Dust in flour. Fry in oil..
4 (6 oz) skinless salmon fillets
1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed (we like asparagus better!)
3 tsp olive oil, divided
Salt and freshly ground black pepper
4 Tbsp pesto,
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).
Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).
Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness, 20 worked fine for us).
Pesto Salmon with Italian Veggies in foil -
Super easy! got this from Cooking Classy
2 lb cod fillet (any white fish)
1/4 c butter or margarine
2 Tbsp lemon juice (i also used the zest from the lemon)
1/4 c all purpose flour
dash of paprika
SALT & PEPPER TO TASTE
1. Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter.
2. In another dish, mix together flour, salt & pepper.
3 Dip fish into butter/lemon mix, coating well on all sides.
4. Dip buttered fish into flour mix, coating well on all sides.
5. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika.
6. Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.
Garnish with parsley and lemon wedges.
Lemon Butter Baked Cod
we used rock cod - very easy, very good, and pretty enough for company!
•2/3 cup porter •¼ cup low sodium soy sauce •¼ cup honey •½ tsp garlic powder •¼ tsp ground ginger •¼ tsp chili powder •½ tsp pepper •4 (6 ounce) cod fillets
•In a medium bowl stir together the porter, soy sauce, honey, garlic powder, ginger, chili powder and pepper. Add the cod, toss to coat. •Cover and refrigerate for 1 hour and up to 12 hours. •Preheat the broiler. •Cover a baking sheet with aluminum foil. (i didn't do this and it cleaned up really easy from my glass dish) Remove the cod from the marinade, add to the prepared sheet. •Add the marinade to a pot over high heat. Boil, stirring frequently until thickened, about 8 minutes. •Brush the fish with the glaze, place under the broiler. Broil for two minutes, re-brush with glaze, broil for two more minutes and repeat until fish is cooked through.(it took us about 15-18 minutes, but our fish was pretty thick)
Honey Porter Glazed Cod
we used ling cod - pretty easy and the marinade/glaze was so good,I made a double recipe and used the extra on chicken thighs - and had the next day's dinner all planned!
Got this from the Beeroness! There is more great stuff on her website - thebeeroness.com