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"The Fishing Was Great" - 500lb. Marlin - See Our Client Testimonials MR MARLIN'S FISH AND SEAFOOD RECIPES You've just gotten home from your Puerto Vallarta fishing vacation and opened your cooler filled to the brim with fillets. What are you going to do with it all? Here are some basic recipes for making the most of your catch in the kitchen. If you have a favorite fish recipe, please send it to us!
Grilled Tuna in Ginger-Cilantro Butter Sauce Ingredients: 4 tuna fillets, 6 oz. each Marinade: 1/4 cup dry sherry 1/4 cup light soy sauce 2 Tbsp oyster sauce 2 Tbsp sesame oil 8 chives (green onions), chopped 2 Tbsp vegetable oil 2 Tbsp lemon juice 1/2 tsp freshly ground black pepper 1/4 cup finely minced fresh ginger lemon wedges Sauce: 2/3 cup dry white wine 1/4 cup white wine vinegar 1 Tbsp finely minced fresh ginger 1 small shallot, minced 1 cup unsalted butter, at room temperature 1 tsp grated or minced lemon zest 1/4 cup finely minced cilantro 1/4 tsp white pepper 1/4 tsp salt 1. Combine all marinade ingredients. Marinate tuna for at least one hour. Reserve the marinade 2. In a small non-corrosive saucepan, combine wine, vinegar, ginger, and shallot. Boil over high heat until about 4 tsp remains 3. Prepare and preheat the grill 4. Grill the fish over medium high heat until it just begins to flake, about 8 minutes. Turn just once during grilling, and brush with reserved marinade. Transfer fish to heated dinner plates or a serving platter 5. Bring wine sauce to a boil and add butter. Cut up butter to aid melting 6. Beat sauce vigorously with a whisk until butter is nearly all melted then transfer to a bowl 7. To sauce, add lemon peel, cilantro, pepper, and salt. Season to taste 8. Spoon sauce around fish and serve Grilled Margarita Grouper Ingredients: 1 1/2 lbs grouper fillets 1/3 cup white or gold tequila 1/2 cup triple sec 3/4 cup fresh lime juice 1 tsp salt 2-3 large cloves fresh garlic, crushed 2 tsp vegetable oil 3 medium tomatoes, diced 1 medium onion, finely chopped 1 Tbsp minced jalapeño or serrano chile 2-4 Tbsp chopped fresh cilantro 1 pinch sugar 1. Combine tequila, triple sec, lime juice, garlic, salt, and oil 2. Place fish in a single layer in a flat dish. Pour tequila mixture over, and marinate for 1/2 hour at room temperature, or 3 hours in the refrigerator 3. Before serving, combine tomatoes, onion, chile, cilantro, sugar, and salt to taste for fresh tomato salsa 4. Remove fish from marinade (reserve) and pat dry. Brush fish on both sides with oil, and ground pepper 5. Cook on greased grill over high heat until flesh is opaque (about 4 minutes per side) 6. Boil sauce in a saucepan for about two minutes, remove and discard the garlic cloves, and spoon over fish 7. Serve alongside fresh tomato salsa Baked Dorado in White Wine and Mustard Sauce Ingredients: Dorado fillets Equal parts: Dijon mustard Mayonnaise White Wine 1. Mix mustard, mayonnaise, and white wine. Make enough to cover all of the fillets you will be cooking 2. Place fish in a baking dish (you may want to butter the dish to prevent sticking), and cover with the sauce. Bake at 350 until the fish flakes Red Snapper Vallarta Ingredients: 2 lbs snapper fillets 1/2 tsp salt 1 Tbsp achiote paste (substitute 1 Tbsp ground annato seed) 1 tsp oregano 5 cloves garlic, peeled 6 peppercorns, ground 2 Tbsp regular orange juice 2 Tbsp cider vinegar 3 Tbsp water olive oil 1. Combine all ingredients except fish and olive oil in a blender. Blend into a smooth paste. 2. Smear the paste onto the fleshy side of the fillet. Marinate overnight 3. When ready to cook, coat both sides of fillets with olive oil 4. Grill for 7-10 minutes per side, depending on thickness. Fish will flake easily when cooked Orange Glazed Swordfish Ingredients: 4 swordfish fillets 2 Tbsp orange marmalade 1 tsp minced fresh ginger root 1 tsp minced garlic 1/2 tsp ground white pepper 1/4 cup white wine vinegar 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 1/2 cup olive oil or walnut oil salt freshly ground black pepper olive oil fresh greens 1. Brush fillets with olive oil and hit each side with a few grinds of black pepper. Cover and refrigerate until ready to use 2. In a non-reactive saucepan, combine marmalade, ginger, garlic, white pepper, white wine vinegar, lemon juice, and orange juice. Bring to a boil and cook until reduced to about 1/2 cup. Whisk in oil and refrigerate until ready to use 3. Oil the grill and preheat 4. Warm the marinade slightly. Oil may have separated during storage. If so, whisk to recombine 5. Brush the fillets lightly with the marinade, and place on grill 6. Grill until fish feels slightly springy to the touch. If fillets are less than 1/2 inch thick, grill one side only 7. Serve on warmed plates with mixed greens and remaining sauce Marlin Kabob Ingredients: 1/2 lb Marlin steak, cut in squares 1 cup fresh basil leaves 1 tsp olive oil 2 Tbsp lemon juice 4 cloves fresh garlic, minced salt 15 cherry tomatoes 12 whole mushrooms 1 yellow pepper, cut in squares 1 green pepper, cut in squares 1. Combine basil, oil, lemon juice, garlic, and salt in blender or food processor. Process until smooth. The result should be a brushable sauce - add 1 Tbsp water if too thick 2. Alternate fish and vegetables on skewers. Brush on all sides with sauce 3. Place on a hot grill and cook until fish flakes easily, about 5 minutes each side | |||||||||||
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So you caught a big mess of Amberjack or Wahoo, but can't find any recipes for those species. Not to worry - many fish species can be interchanged in some recipes. The distinctions of flavor and texture in different types of fish are often fairly subtle, and most recipes don't relay them (though some do).