Recipes to Cook Your Catch!

(click on the appropriate fish for some tasty recipes!)

Yellowtail             Tuna              

Yellowtail

Grilled Yellowtail Fillets with Mixed Herbs
Ingredients:
Yellowtail Fillets
Olive Oil
Fresh herbs of choice, chopped
Directions:
1. Oil the grill and adjust heat to medium high.
2. Brush fillets with olive oil and cook 5-7 minutes per side or until done.
3. Sprinkle with chopped fresh herbs and serve.

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Sesame Crusted Yellowtail
Ingredients:
Yellowtail Fillet
flour for dredging
egg wash - 2 eggs, 1 cup whole milk, 1/4 cup water - beat well with whisk
Sesame seed flour - 1/2 cup flour, 2 Tbsp black sesame Seeds, 2 Tbsp white sesame seeds - mix well
1 Tbsp toasted sesame oil
1 Tbsp canola oil
2 cloves garlic, chopped
2 tsp fresh ginger, chopped
3-4 large shiitake mushroom caps slices, more if small
2 Tbsp white wine
1/4 cup chicken stock (low sodium)
1 Tbsp soy sauce
1 tsp honey
1 scallion, sliced
2 tsp butter (unsalted)
Directions:
1. Dredge fish in flour and shake excess off.
2. Dip in egg wash
3. Dredge in sesame flour.
4. Add oils to medium hot skillet. Add fillet and lightly brown both sides.
5. Place in 400°F oven for 10-15 minutes to finish cooking.
6.   While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.
7. Sauté the garlic, ginger and shiitake mushrooms.
8.   Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.
9. Add scallions and finish by swirling in butter off the heat.
10. Serve sauce over fillet.

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Creole Fish Fillets
Ingredients:
1 lb Yellowtail Fillets
2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
1 small green bell pepper, chopped
1 small onion, chopped
1 garlic clove, chopped
1/2 tsp oregano, fresh
4 large ripe tomatoes, seeded and chopped
3 Tbsp butter, melted
1/4 tsp hot pepper sauce, or to taste
Pinch of cumin
2 Tbsp fresh cilantro, chopped
Directions:
1. Preheat oven to 450ºF. Brush a baking dish (large enough to hold the fish in a one layer) with some of the olive oil.
2. Place the fish in the baking dish, sprinkle with salt and pepper, and set aside.
3. Heat the remaining oil in a large skillet over medium heat.
4. Add the green bell pepper and onion and sauté until the vegetables are tender, about 5 minutes.
5. Stir in the garlic and oregano and cook for 2 minutes longer.
6. Stir in the tomatoes. Salt and pepper to taste.
7. Scatter the vegetables over the fish fillets.
8.   In a small bowl (or the saucepan used to melt the butter), combine the melted butter, pepper sauce and cumin. Drizzle over the fish and vegetables.
9. Bake the fish, basting often, until done to taste, about 10-15 minutes.
10. Garnish with cilantro.

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Yellowtail Ratatouille
Ingredients:
5 tbsp Olive Oil, divided
1 medium Yellow Onion, chopped
3 medium Tomatoes, chopped
1 small Eggplant, diced
2 medium Red Bell Peppers, diced
2 medium Zucchini, diced
3 cloves Garlic, finely chopped
4 tbsp fresh Lemon Juice, divided
1/2 tsp Salt
1/4 tsp freshly ground Black Pepper
1.5  pounds Fish Steaks, cut into 1-inch chunks
3 tbsp chopped fresh Basil or Parsley
Directions:
1. In a large skillet, heat 3 tbsp of the oil over medium heat. Add the onion and sauté until it is softened, about 5 minutes.
2. Add the tomatoes, eggplant, peppers, and zucchini, and lower the heat to medium-low. Cook the mixture at a simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
3. Add half the lemon juice, salt, and pepper to the skillet and cook for 1 minute. Stir in the basil and transfer ratatouille to a serving platter.
4. Add the remaining oil to the skillet and raise heat to medium-high. Add the fish and cook, stirring, until golden around the edges and done to taste inside, about 2-3 minutes.
5. Stir in the remaining lemon juice and serve immediately, on top of the ratatouille.

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Tuna

Tuna with Lime Pepper Crust
Ingredients:
4 tuna steaks ( 3/4-1-inch thick, about 6 oz. each)
1 lime
2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. salt
1-2 tsp. vegetable oil
Directions:
    Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 tsp.), then squeeze the juice and set aside. In a small bowl, combine the lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with oil and set on a broiler pan. Sprinkle the tops of the steaks evenly with about half of the lime zest mixture and let sit for 10 minutes.

Preheat the broiler and set the rack 2 to 3 inches from the heat source. For medium-done steaks, broil the tuna for 1 to 2 minutes, turn and sprinkle with the remaining lime zest mixture. Continue broiling until just pink in the center (cut to test), 1 to 2 minutes longer. For well-done steaks, broil about 3 minutes on each side. Do not overcook the tuna or the meat will become dry and lose its flavor. Pour the lime juice over the tuna steaks right after you take them from the oven, then serve.