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Mahi-Mahi

Mahi-Mahi
May 31st, 2008 | Boats & Tournaments | Read More

Pan-Seared Tuna with Lime Pepper Crust Recipe

The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!
May 31st, 2008 | Fish Recipes | Read More

Amberjack

Amberjack
May 30th, 2008 | Boats & Tournaments | Read More

Spicy Tuna Steaks Recipe

Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
May 30th, 2008 | Fish Recipes | Read More

Broiled Tuna with Lemon Caper Sauce Recipe

Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred...
May 27th, 2008 | Fish Recipes | Read More

Mahi-Mahi with Corn & Tomatillo Salsa

Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
May 26th, 2008 | Fish Recipes | Read More

Planked Salmon Recipe

Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take:
May 24th, 2008 | Fish Recipes | Read More

Grilled Shrimp on Lemongrass Skewers

Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family...
May 23rd, 2008 | Shrimp Recipes | Read More

Mahi with Rum Recipe

Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never...
May 22nd, 2008 | Fish Recipes | Read More

Redfish Parmesan Recipe

Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that...
May 20th, 2008 | Fish Recipes | Read More
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