best fishing recipes · in addition, trout is very high in protein, and very low in fat. there are...

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FISHING RECIPES Best

For Every Level

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INTRODUCTIONWhile many people who fish for sport may re-lease their catch back to the wild, many other anglers like to cook the fish they hook. Every species of fish has specific characteristics that make it ideal for certain types of cooking styles, techniques and seasonings.

Below you will find all sorts of recipes, ranging from classic preparations to more innovative specialties. Many of these recipes provide you with a basic template. Once you are comfortable with cooking a type of fish, you can experiment with ingredients and seasonings, creating your own personalized dishes.

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Walleye

Red Snapper

Trout

Grouper

Tuna4

Mahi-Mahi

Salmon

Catfish

Bluegill

Bass

Amberjack

20

12

28

4

8

24

16

32

36

40

44

TABLE OF

CONTENTS

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Walleye is the official state fish of Minnesota. Anyone who fishes in Minnesota has likely run across walleye at least once.

Outside of Minnesota, walleye is referred to by other names, including yellow perch, pike perch or sand pike. The names come from the distinct yellow color. Walleye is commonly available in many fish markets, but the flavor is much stronger when the walleye is freshly caught. The meat of the walleye is white and has a fine flaking quality when cooked. The meat on its own has a sweet and mild flavor. Walleye offers another bonus for home cooks in that it has fewer bones than many other freshwater fish. Walleye naturally have a strong flavor, so chefs do not need to add much seasoning. There are a lot of different ways to prepare walleye. Pan frying or grilling walleye creates a crusty outer surface. Many anglers catch walleye in the morning, and then pan fry it over a campfire for dinner.

Walleye

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4 Servings

BEER BATTERED

WALLEYE

Ingredients:

• 1 cup all-purpose flour

• 1 cup cornstarch

• 12 ounces beer

• 1 large egg

• 1 teaspoon salt

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• 6 cups vegetable oil

• 1 ½ pounds skinless walleye fillets

• salt and pepper, to taste

Directions:

Combine the flour, cornstarch, beer, egg, salt, onion powder and garlic powder in a medium-sized bowl and whisk until smooth. Let the batter rest in the refrigerator for at least 30 minutes.

Heat the oil into a large, wide pot over medium heat until it reaches 375°F.

Pat the walleye fillets dry with paper towels. Season both sides with salt and pepper. Remove the batter from the refrigerator and place all the walleye fillets into the batter.

Once the oil is hot, slowly lower each walleye fillet into the oil, being careful not to overcrowd the pot. Cook for about 5 minutes or until the fish is golden brown.

Remove the fish from the oil using a slotted spoon and place on a plate lined with paper towels to drain. Repeat step 4 until you have fried all the fish. Serve immediately with your favorite condiments.

Few people will turn town a plate of walleye fried in this crispy beer batter. Serve with a squeeze of lemon, malt vinegar or tartar sauce.

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WALLEYE WITH

WHITE WINE SAUCE

Ingredients: • 3 tablespoons softened butter, divided

• 1 tablespoon all-purpose flour

• ¼ cup finely chopped onion

• 1 teaspoon minced garlic

• 1 cup dry white wine

• ½ cup water

• ½ teaspoon dried thyme

• 4 skinless walleye fillets, about six ounce each

• Salt and pepper, to taste

• 1 teaspoon lemon juice

• Chopped fresh parsley, for garnish

Directions:

In a small bowl, combine 1 ½ tablespoons of butter with the flour until you get a smooth mixture. Set aside.

Heat a large frying pan over medium-high heat and add the remaining butter. When the butter melts, add the onion and garlic and cook, stirring often, until soft. Add the wine, water and dried thyme and bring to a simmer.

Add the walleye fillets in a single layer. Cover the pan and cook for 3 to 4 minutes or until the fish is opaque. Remove the fillets from the pan using a wide spatula and arrange on a serving platter.

Raise the heat to high, add the flour and butter mixture and stir to incorporate the mixture into the liquid. Cook, stirring constantly, until the sauce thickens. Just before serving, add the lemon juice and adjust the seasoning.

Ladle the sauce over the fish and sprinkle with the chopped parsley. Serve immediately

In this recipe, walleye fillets are gently simmered in a flavorful white wine sauce, which infuses the fish with flavor. You then thicken the sauce with a butter and flour paste called “beurre manié.” This is an impressive dish to serve for a special occasion, even though it is very simple to make.

4 Servings

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ASIAN-STYLE

WALLEYE

Ingredients:

• 2 tablespoons soy sauce

• 2 tablespoons sake

• 2 teaspoons sesame oil

• 1 teaspoon grated ginger

• 6 scallions, thinly sliced

• 2 cups fresh spinach leaves

• 2 walleye fillets, about 6 ounces each

• Vegetable oil, for greasing the baking dish

Directions:

Preheat the oven to 350°F.

Combine the soy sauce, sake, sesame oil, grated ginger, and the scallions in a small bowl.

Lightly oil an 8-inch casserole dish and spread the spinach leaves evenly on it. Place the walleye fillets on top of the spinach and spoon 1 tablespoon of the sauce on top of each fillet.

Cover the casserole dish with aluminum foil and bake for about 10 minutes or until the fish is opaque and flakes easily with a fork.

Serve with white rice and more of the sauce.

This is a light but flavorful recipe that incorporates simple Asian flavors. Sake is a Japanese type of liquor made from rice. If you cannot find sake, use sherry or white vermouth.

2 Servings

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Tuna has a very distinct and strong flavor. Sometimes called the “beef of the sea” due to its steak-like properties, it is considered much healthier than any red meat.

There are many different ways to cook tuna, some of which are more complicated than others. A popular way to eat tuna is raw, in sushi form. In these circumstances, the tuna is usually flash-frozen for several hours after it is caught, to retain the flavor.

While tuna is delicious when properly prepared for raw consumption, tuna is still a great treat when it is grilled. Compared to other fish, grilling tuna is very easy. As the tuna cooks, the flesh visibly changes color. Once the flesh is no longer translucent, the tuna is ready. Home cooks should pay careful attention when they are grilling, otherwise they may dry the tuna out and ruin the flavor. Note that a lot of popular salmon recipes can be substituted with tuna, for cooks seeking additional recipe ideas.

Tuna

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TUNA

POKE

Ingredients:

• 12 ounces raw sushi-grade tuna, cut into 1/2-inch cubes

• 4 scallions, thinly sliced

• 1 teaspoon sesame seeds

• 4 teaspoons soy sauce

• 2 teaspoons toasted sesame oil

• 1 teaspoon brown sugar

• Crushed red pepper, to taste (optional)

• 1 sheet toasted nori, crumbled into small pieces (optional)

• Coarse sea salt

Directions:

Add tuna, scallions, sesame seeds, soy sauce, sesame oil, brown sugar and optional crushed red pepper to bowl. Season with a small pinch of coarse sea salt and gently fold to combine.

Adjust the seasoning, if necessary and let sit for 5 minutes in the refrigerator. Right before serving, sprinkle with the crumbled nori.

1 - 2 Servings

Poke is a traditional Hawaiian dish of seasoned raw fish, and it is a perfect way to enjoy the flavor and texture of freshly caught tuna. You can serve it on its own as an appetizer or on top of steamed white rice for a heartier meal. This recipe calls for nori, which is a dried seaweed used to make sushi. Omit it if you cannot find it.

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SIMPLE

SALADE NIÇOISE

Ingredients: • ¼ teaspoon garlic powder• ¼ teaspoon fresh thyme• 2 teaspoons Dijon mustard• 4 tablespoons balsamic vinegar• 3/4 cup extra-virgin olive oil• Salt and freshly ground black pepper, to taste• 3/4 pound boiled small new potatoes, cut in half• 1/2 medium onion, roughly chopped• 1 pound cooked string beans• 4 large hardboiled eggs, quartered• 1/2 pound cherry tomatoes, cut in half• 10 ounces cooked tuna steak, broken up into chunks• 3/4 cup pitted black olives• 2 tablespoons capers• ¼ cup chopped basil leaves• 4 cups chopped romaine lettuce

Directions:

To make the vinaigrette, place the garlic powder, thyme, mustard, balsamic vinegar and oil in a bowl and whisk vigorously to combine. Season with salt and pepper to taste and set aside.

Add the potatoes, onion, green beans, eggs, tomatoes, tuna, olives, capers, basil and lettuce to a large bowl. Drizzle with a little bit of vinaigrette and toss to combine, making sure that everything is coated in vinaigrette. Add more vinaigrette, if necessary.

Serve in salad bowls with vinaigrette on the side.

Salade Niçoise is a classic tuna salad from the south of France. Traditionally, all the ingredients are artfully arranged on a platter, but in this version all the ingredients are tossed together, making it an easy dish to prepare and serve. This is a great way to use up leftover cooked tuna.

4 - 6 Servings

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THE BEST

TUNA NOODLE CASSEROLE

Ingredients:

• 6 ounces dried egg noodles

• 8 ounces sour cream

• ½ teaspoon onion powder


• 2 tablespoons lemon juice

• 10 ounces cooked tuna steak, broken up into chunks

• 1 cup cooked peas

• 1/4 cup chopped fresh parsley

• Salt and black pepper, to taste

Directions:

Boil egg noodles in a large saucepan of water seasoned with salt. When the noodles are tender, drain and add back to the pot. Set aside.

In a small bowl, combine sour cream, onion powder, garlic powder, and 1 tablespoon lemon juice. Stir this mixture into the noodles and heat over medium heat.

Add the tuna and peas and stir to combine. When the casserole is heated through, fold in the parsley and the remaining lemon juice. Season with salt and pepper to taste.

4 - 6 Servings

Tuna casserole may seem unexciting to many people who grew up with this homey dish, but this recipe may soon change your mind. Fresh tuna makes this casserole really stand out. Like the salade niçoise recipe above, this is a great way to use up leftover cooked tuna.

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Trout is one of the most sought-after fish for meals. Not only is trout delicious to eat, but it has a lot of positive health benefits.

Trout contains high level of omega-fatty acids, which helps the body in many ways. Omega-fatty acids reduce the chance of memory loss by improving mental abilities. Omega-fatty acids also reduces inflammation and lowers triglyceride levels. As of writing, there are many studies exploring other health benefits from omega-fatty acids. In addition, trout is very high in protein, and very low in fat.

There are many ways to prepare trout. For anglers, grilling trout is very popular. Many anglers spend the day fishing for trout, then grill the trout over a campfire. Adding a little olive oil adds additional flavor, and it also keeps the trout from sticking to the grill. Salt and pepper also compliment trout very well. Trout is fairly versatile and can be baked, broiled, grilled, fried and used in various soups and stews. The following recipes offer a wide range of recipes to fit all tastes.

Trout

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WHOLE ROAST TROUT WITH

POTATOES AND ASPARAGUS

Ingredients:

• 1 pound boiled new potatoes, cut in half

• 1 pound asparagus, trimmed and cut into 2-inch pieces

• 4 tablespoons melted butter


• 2 whole rainbow trout, cleaned and scaled

• Half a lemon, thinly sliced

• 1 bunch thyme

Directions:

Place oven rack to middle position and preheat the oven 425°F. Line a large baking sheet with parchment paper and scatter the asparagus and potatoes evenly over it. Season the vegetables with salt and pepper and drizzle with 2 tablespoons melted butter. Gently toss to coat the vegetables with butter and seasoning.

Rub each trout inside and out with the remaining butter and a sprinkle of salt and pepper. Divide the lemon slices and thyme sprigs evenly and stuff them into each trout. Arrange the trout on the baking sheet with the vegetables so that everything is in a single layer. Bake for 25 minutes until the potatoes are golden brown and the fish is cooked through. Serve immediately.

2 Servings

Roasting trout brings out its natural flavors and lets you enjoy the best qualities of this fish. With a side of potatoes and asparagus, this makes a simple yet hearty meal that is also elegant enough to serve for a special occasion.

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CORNMEAL

CRUSTED TROUT

Ingredients:

• 4 skin-on trout fillets

• salt and pepper, to taste

• 6 tablespoons fine cornmeal

• 1/4 cup all-purpose flour

• 1 tablespoon chopped parsley

• 1/4 cup vegetable oil

• 1 tablespoon butter

• Lemon wedges, for serving

Directions:

Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour, parsley and 1 teaspoon salt. Press the flesh side of the trout in the cornmeal mixture and pack the mixture onto each fillet to make sure they are all thickly coated.

Heat a large skillet over medium-high heat and add 2 tablespoons of the oil. When the pan is almost smoking, add 2 trout fillets, flesh side down. After 1 minute, add 2 teaspoons of butter to the pan. After 1 to 2 minutes, flip the fish over in the pan and cook for another 30 seconds. Transfer to a warm plate and set aside.

Repeat step 2 with the remaining 2 trout fillets. Serve immediately with lemon wedges and your favorite sides.

Fried cornmeal-crusted trout is a favorite way to serve this fish. Enjoy this with coleslaw and a wedge of lemon.

4 Servings

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TROUT

AMANDINE

Ingredients:

• 1 cup flour

• 1 teaspoon creole or Cajun seasoning

• Six 5-7-ounce skinless trout fillets

• 8 tablespoons butter

• 1/2 cup sliced almonds

• Juice of 1 lemon

• Chopped fresh parsley for garnish

Directions:

Put the flour and creole or Cajun seasoning into wide dish and stir gently to combine. Dredge the fillets in this mixture and set aside.

Heat a large skillet over medium-high heat and add 4 tablespoons of butter. Add the fillets to the skillet and cook about 3 minutes per side until they are all golden brown. Transfer the fish to a serving platter.

Add the remaining butter to the skillet and melt over medium-high heat, swirling the butter so that it coats the skillet evenly. Cook the butter for about 5 minutes or until it turns a light brown.

Reduce the heat to medium-low and add the almonds. Cook, stirring gently, until the almonds brown. Add the lemon juice, parsley and salt and pepper to taste.

Pour the sauce over the trout fillets and serve immediately.

4 - 6 Servings

This is a classic French preparation of trout that includes sliced almonds for added crunch. This recipe made itself at home in New Orleans where locals added their own bold spices, making Creole trout amandine an American classic.

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Salmon is a very popular fish to cook because it is readily available in all parts of the world.

Because it is such a common species of fish, there are numerous recipes available. Methods for cooking salmon largely depend on the size of the fish. There are many appetizer recipes for smaller fillets and salmon steaks. Cooking a whole salmon is enough for a main course during dinner. Salmon fillets are especially popular because removing the bones is very easy.

One of the decisions cooks must make is whether they want to serve salmon with or without skin. Some methods are designed specifically with the skin in mind. For example, pan-frying a salmon fillet gives the skin a delicious, crispy flavor. When poaching, it is common practice to remove the skin before cooking the fish.

Although salmon is readily available at many stores, salmon sold in a market does not have the same test as fresh salmon. Not only does wild salmon taste better, but it contains fewer calories and has less fat than farmed salmon sold in a market.

Salmon

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CRISPY

PAN-SEARED SALMON

Ingredients:

• 4 skin-on salmon fillets, about 6 ounces each


• 2 tablespoons vegetable oil

Directions:

Pat each salmon fillet firmly with paper towels to dry. It is important to make sure the salmon is dry on the outside so that it gets a nice crust when you add it to the pan. Season on all sides with salt and pepper.

In a large frying pan heat the oil over medium-high heat until it is shimmering. Reduce the heat to medium-low and add one fillet, skin side down. Press the fillet firmly with a spatula for 10 seconds. Repeat this process with the rest of the fillets until they are all in the pan.

Cook, occasionally pressing each fillet gently, for about 5-7 minutes. The fillets should release easily from the pan when you gently lift them up. If the fillets seem to be stuck, do not force them apart from the pan. Continue to cook the fillets for a couple of minutes until you can easily lift them off the pan.

4Flip each fillet and fry on the flesh side for 15-30 seconds and transfer to a plate lined with paper towels. Serve hot with your favorite condiments.

4 Servings

Salmon’s firm flesh makes it an ideal fish to cook over high heat. Pan searing salmon gives it an irresistibly crispy crust and a moist interior. This is a basic recipe for pan searing salmon. Feel free to add your own spices and seasonings to make it uniquely yours.

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BROILED SALMON WITH

CHILI-LIME MAYONNAISE

Ingredients:

• 1 cup mayonnaise

• 2 tablespoons chili paste (like Sriracha), or to taste

• Juice of 1 lime

• 1 tablespoon chopped fresh cilantro

• 2 pounds skinless salmon fillets, about 6 ounces each


Directions:

Preheat oven on the broil setting and place the oven rack about 6 inches below the broiler. Line a rimmed baking sheet with aluminum foil and set aside

Mix the mayonnaise, chili paste, lime juice and cilantro in a small bowl and set aside

Lightly season salmon with salt and pepper and place on the prepared baking sheet. Spread a thin, even layer of the mayonnaise all over the surface

Broil salmon until browned on top, about 5 minutes. Transfer to a serving platter and serve.

The bold flavor of salmon pairs well with even bolder seasonings, like those found in this chili-lime mayonnaise. You can serve this dish hot or cold or even use it as a topping for a salad.

4 - 6 Servings

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SCANDINAVIAN

CURED SALMON (GRAVLAX)

Ingredients:

• One 2-pound sushi-grade salmon fillet, skin on and

deboned

• 4 tablespoons kosher salt (about 4 tablespoons), plus

more for washing salmon

• 1 tablespoon sugar (about 1 tablespoon)

• 1/2 teaspoon freshly ground black pepper

• 2 large bunches dill

Directions:

Fill a large bowl with cold water and add enough salt to make it taste like ocean water. Add the salmon fillet and let it sit for 10 minutes.

Meanwhile combine the salt, sugar and black pepper in a small bowl.

Remove the salmon from the salt water and pat dry with paper towels. Place the salmon on a large cutting board, skin side up and sprinkle about half of salt mixture over it, pressing it into the skin with your fingers.

Spread half of the dill over the bottom of a large glass baking dish that is big enough to hold the salmon. Place the salmon skin side down on top of the dill. Rub remaining salt mixture all over the rest of the salmon and cover with the remaining dill.

Place plastic wrap directly on top of the salmon fillet and place a weight on top of it, such as a smaller casserole dish weighted down with cans. Refrigerate for 24 hours

Unpack salmon and turn it skin side up. Re-pack it with dill, cover with plastic wrap, and set the weight back on top of it. Refrigerate again for 24 hours. Unpack it and wash off the salt and dill with fresh water. You can store the cured salmon in the refrigerator for up to one week.

4 Servings

If you love bagels and lox, then this is the recipe for you. There’s no need to buy expensive smoked salmon when you can make it yourself at home. This is an old Scandinavian recipe for curing your own salmon with salt, which preserves the meat while intensifying its flavor.

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Red snappers are found along the Caribbean reef and the mid-Atlantic coast.

Red snapper is sometimes used as a generic term, with other fish improperly receiving the label. In addition to having bright red scales, red snappers always have a vibrant red color in their eyes. This is one of the most common ways to tell red snapper apart from other similarly hued fish. Their flavor is also pleasantly mild compared to other species of fish, which make it easy to cook with. Many who enjoy eating red snapper can use a variety of seasonings without compromising the flavor.

Red snapper are small, with most fish ranging anywhere from one to three pounds. The two most common ways to prepare red snapper are grilling the whole fish or cutting them into smaller fillets. Because of their smaller size, it is also possible to pan fry red snapper.

Red Snapper

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CRUNCHY FRIED

RED SNAPPER TACOS

Ingredients: • 1 1/2 cups all purpose flour

• 2 tablespoons paprika

• 2 teaspoons black pepper

• Salt

• 3/4 cup beer

• 1 egg

• 3/4 cup mayonnaise

• 2 tablespoons chili paste (like Sriracha)

• 2 quarts vegetable oil

• 1 pound red snapper fillets, cut into eight 2-ounce fingers

• 8 corn tortillas

• ½ head cabbage, finely shredded

• 1/2 cup finely chopped fresh cilantro

• 2 limes, cut into wedges

Directions:

Combine flour, paprika, black pepper and salt in a large bowl. Transfer half of mixture to another bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Set aside.

Mix together mayonnaise and chili paste in a medium bowl and set aside.

Heat oil in a deep fryer to 350°F. Meanwhile, place all the snapper pieces in the bowl with batter and turn to coat thoroughly. Take one snapper piece, let the excess batter drip off and place it into the bowl with the flour. Coat thoroughly with the flour and then lower into the hot oil. Repeat with remaining fish.

Fry for about 3 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate lined with paper towels and season with salt.

Place one piece of fish on a tortilla. Top with shredded cabbage, chili mayonnaise and cilantro. Serve with lime wedges.

4 - 6 Servings

Tacos are a great way to serve up freshly caught snapper. In fact, red snapper is a very popular fish in Mexican cuisine, where it is called huachinango. The firm yet flakey flesh takes really well to frying, and it tastes even better with spicy toppings.

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RED SNAPPER WITH TOMATOES AND

AND OLIVES BAKED IN FOIL

Ingredients:

• 2 tablespoons olive oil

• Two 6-ounce red snapper fillets

• 3 medium-sized tomatoes, chopped

• 1 small onion, diced

• 2 teaspoons fresh oregano, chopped

• 10 black olives, pitted and halved

Directions:

Preheat the oven to 450°F. Tear off a sheet of aluminum foil that is around 24 inches long and pour 1 tablespoon in the center of it. Add the red snapper fillets skin side down. Add the tomatoes, onions, oregano and olives on top of the fillets. Sprinkle with salt and drizzle with the remaining olive oil.

Fold the aluminum foil around the fish, pinching the edges closed to create a pouch. Place the pouch on a baking sheet and put in the oven on the middle rack. Cook for 15 minutes. Remove from the oven and let cool for 5 minutes.

Carefully unfold the aluminum foil and transfer all the contents to a serving plate.

Cooking fish in a foil packet is a great way to lock in all the flavor of the fish while keeping it moist. You can add anything you would like to packet, including spinach and zucchini, to make a heartier meal.

2 Servings

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RED SNAPPER

PICCATA

Ingredients:

• 2 red snapper fillets

• 1 tablespoon olive oil



• Flour for coating the fish

• Juice of 1 lemon

• 1/4 cup white wine

• 1 tablespoon capers

• chopped parsley for garnish

Directions:

Season the snapper with salt and pepper and lightly coat in flour. Set aside.

Heat a large frying pan over medium-high heat. Once it is hot, add the olive oil and 2 tablespoons of butter. Once the butter completely melts and starts browning, add the snapper fillets and cook on one side for 3 minutes. Flip and cook for 1 minute more. Transfer the fillets to a plate and set aside.

Add the white wine to pan and simmer for a minute, scraping up the brown bits from the bottom of the pan. Add the lemon juice and capers and stir well to combine. Let simmer for 30 seconds and add the remaining butter.

Check the sauce for seasoning and adjust accordingly. Add the red snapper fillets back to the pan to warm them up. Transfer the fillets to a serving dish and spoon the sauce over them. Sprinkle with parsley and serve immediately with pasta.

2 Servings

Piccata is an Italian preparation that traditionally in-volves smothering chicken or veal in a lemon and white wine sauce studded with capers. This technique works beautifully with red snapper.

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Mahi-mahi is most commonly found along the South Atlantic and Caribbean coast.

. Mahi-mahi is considered a smaller fish, weighing on average between 3 to 6 pounds. However, there are some mahi-mahi that are significantly larger. Some of the largest mahi-mahi reach close to 70 pounds. Mahi-mahi are great for anglers and are considered a sporting fish. They are a very abundant fish due to their incredibly quick growth rate. Mahi-mahi is considered a common delicacy in Hawaii, but it is enjoyed wherever there are tropical waters. Many anglers use a troll fishing technique to capture large quantities of mahi-mahi.

Mahi-mahi is most commonly served either filleted or in steaks. There are a few steps to preparing mahi-mahi. Cooks should first remove the thick skin from mahi-mahi, unless they are planning to grill the fish. Many anglers enjoy grilling mahi-mahi, since it does not fall apart easily like other fish. The darker portions of mahi-mahi have a stronger flavor compared to the lighter parts. The following recipes are easy to follow and take into account the particular qualities of the fish.

Mahi-Mahi

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MAHI-MAHI WITH

PINEAPPLE SALSA

Ingredients:

• 2 1/2 cups chopped fresh pineapple

• 1 cup diced red onion

• 1 serrano chili, finely diced

• Juice of 2 limes

• 1 1/4 cups chopped red bell pepper

• 1/4 cup chopped cilantro

• 2 pounds mahi-mahi steaks



Directions:

Add the pineapple, red onion, serrano chili, lime juice, red bell pepper and cilantro to a medium bowl and stir to combine. Season with salt and pepper to taste. Place the bowl in the refrigerator until ready to serve.

Season the mahi-mahi steaks with salt and pepper and set aside. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Place about half of the mahi-mahi steaks on the pan and fry for 5 minutes. Turn over and fry for an additional 5 minutes. Transfer the cooked steaks to a serving dish and repeat the process with the remaining mahi-mahi.

Serve with pineapple salsa on the side.

4 Servings

Mahi-mahi’s firm flesh and assertive flavor goes well with a cool, refreshing pineapple salsa. You can swap out the pineapple for any fruit you like, including mango or dragon fruit. You can add more or less serrano chili to suit your taste.

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MAHI-MAHI WITH

CILANTRO SAUCE

Ingredients:

• 1 tablespoon paprika

• ¼ teaspoon cayenne pepper

• ¼ teaspoon ground cumin


• ½ teaspoon salt, plus extra to taste

• ½ teaspoon black pepper, plus extra to taste

• 2 mahi-mahi fillets

• ¼ cup plus 1 tablespoon olive oil

• ¼ cup roasted red pepper

• 1 clove garlic, chopped

• 1 tablespoon almonds

• ½ cup cilantro

Directions:

In a small bowl combine the paprika, cayenne pepper, cumin, brown sugar, salt and black pepper. Rub each mahi-mahi fillet with ½ tablespoon of olive oil and rub with 1 tablespoon of the seasoning. Set aside.

Add the roasted red pepper, garlic, almonds in a food processor and Process until smooth. While the food processor is running, add ¼ cup of olive oil in a thin stream. When you have added all the oil, turn off the food processor and season the sauce with salt and pepper, to taste. Transfer the sauce to a bowl and set aside.

Preheat the broiler and place the oven rack about 6 inches from the broiler. Place the mahi-mahi fillets on a foil-lined baking tray and place the tray under the broiler. Cook for 3 minutes, flip the fish and cook for an additional 3 minutes.

Remove the fish from the oven and place on a serving dish. Serve with the cilantro sauce.

Mahi-mahi can stand up to bold flavors, and this recipe is a perfect example. Serve this zesty dish with rice or roasted sweet potatoes.

2 Servings

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BACON-WRAPPED

MAHI-MAHI

Ingredients:

• Two 7-ounce mahi-mahi fillets

• 1 tablespoon chopped fresh rosemary

• ½ teaspoon garlic powder

• 4 slices bacon


• 2 tablespoons mayonnaise


• Lemon wedges, for garnish

Directions:

Preheat the oven to 400°F. Season each fillet with salt, pepper, rosemary and garlic powder. Wrap two pieces of bacon around each fillet.

Heat a cast iron skillet over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the bacon-wrapped fillets and cook for one minute. Flip the fillets over and then place the skillet in the oven on the middle rack. Cook for 10 to 15 minutes.

Remove the skillet from the oven and serve the fish immediately with lemon wedges.

2 Servings

Mahi-mahi’s firm flesh makes it an ideal fish for all sorts of coatings, including bacon. This richness of the bacon adds an extra layer of deliciousness to this already deli-cious fish. You can vary the types of herbs you use in this or add a bit of chili flakes for some heat.

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Grouper is very similar in taste to both bass and halibut. It has a mild flavor, but grouper is firm enough to prepare on the grill.

Cooks love the flavor profile of grouper and that it is a lean fish with a mild flavor. Once cooked, it creates large flakes. Several varieties of grouper are commercially sold (wild caught), each with their own variation and flavor components. Red grouper is sweeter than black grouper.

Grouper’s popularity caused it to be overfished for many years, which is why when it is offered for purchase, the price is generally higher in comparison to other types of fish. Because grouper has a naturally mild flavor, it is important not to add too many ingredients when preparing it. The good news about grouper is that it does not tend to overcook as many types of fish will. Grouper can be prepared by grilling, deep frying, broiling or baking.

Grouper

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GRILLED BLACKENED

GROUPER SANDWICHES

Ingredients: • 2 teaspoons paprika• ½teaspoon dried oregano• ½teaspoon dried thyme• ½ teaspoon onion powder• ¼ teaspoon garlic powder• ¼ teaspoon black pepper• ¼ teaspoon white pepper• Large pinch cayenne pepper• Four 6-ounce grouper fillets• Salt, to taste• 4 hamburger buns• Romaine or iceberg lettuce• Thinly sliced tomato• Mayonnaise, for serving

Directions:

Preheat barbecue grill and clean and oil the grate.

Mix the paprika, oregano, thyme, onion powder, garlic powder, black pepper, white pepper and cayenne pepper in a small bowl. Season each fillet liberally with the spice mixture and set aside.

Place the grouper fillets on the grill and cook for about 4 minutes. Flip the fillets and cook for an additional 4 minutes on the other side. Transfer the fish onto a serving platter.

Toast the hamburger buns on the grill until they become light golden brown. Remove from the grill and place on a serving platter.

Serve the grouper fillets, buns, lettuce, tomato and mayonnaise. Guests can assemble the sandwiches themselves or you can assemble each one for them.

4 Servings

Grouper sandwiches are a favorite way to prepare this fish. This recipe calls for blackening the grouper fillets, which is a cooking technique from Louisiana in which the fish is coated with a bold spice mixture before being grilled. You can use the seasonings in this recipe or your own blackening mix.

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GROUPER

CEVICHE

Ingredients:

• 1 large red onion, very thinly sliced and rinsed under cold water


• 1 jalapeno, deseeded and finely chopped

• 1 tablespoon chopped cilantro leaves

• Salt to taste

• 1 pound grouper fillets, skinned and cut into ½-inch pieces

Directions:

In a large bowl, combine the red onion, lime juice, and jalapeno. Add salt to taste. It should be a little on the saltier side. Once you are satisfied with the seasoning, add the grouper and stir to combine, making sure that the fish is evenly coated in lime juice.

Cover the bowl with plastic wrap and place in the refrigerator for at least one hour or up to 4 hours.

Serve with cold boiled sweet potato and corn on the cob. You can also serve the ceviche with tortilla chips.

A ceviche is a Latin American cold dish in which fish is marinated in citrus juice and other seasonings. The acidity of the citrus juice “cooks” the fish without having to use a heat source.

4 Servings

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GROUPER AND

COCONUT MILK CURRY

Ingredients: • 2 tablespoons vegetable oil

• 1 shallot, thinly sliced

• 1 garlic clove, minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon curry powder

• 1 green chili, finely chopped

• 1 can coconut milk

• 1 cup vegetable broth

• 1 tablespoon soy sauce


• Salt to taste

• 1 pound skinless grouper fillets, cut into 1-inch pieces

• Cilantro leaves, for garnish

• Lime wedges, to serve

Directions:

Heat a large saucepan over medium heat and add the vegetable oil. Add the shallot and fry for 3 minutes or until the shallot is no longer raw. Add the garlic and ginger and fry for 1 minute, stirring frequently. Add the curry powder and chili, stir to combine and cook for 30 seconds.

Add the coconut milk and vegetable broth. Stir to combine and bring the contents to a simmer.

When the coconut milk mixture comes to a simmer, add the soy sauce and brown sugar. Taste for seasoning and add salt, if necessary.

Add the grouper to the saucepan and stir gently to fully submerge the grouper. Cover the saucepan and reduce the heat to medium-low. Simmer for about 5 minutes or until the fish is fully cooked.

Serve in bowls garnished with cilantro leaves and lime wedges.

4 - 6 Servings

Grouper’s firm flesh makes it an ideal fish to use in cur-ries. This tropical coconut curry is easy to make will transport you to the tropics with just one taste. You can adjust the spiciness to your liking. Serve with freshly steamed jasmine rice.

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Catfish are bottom-feeding fish that are prevalent in the United States and enjoyed throughout the country.

These fish can grow to quite large sizes, and some that are wild caught have weighed as much as 40 pounds. The flesh of the catfish is firm and holds up well to grilling. Catfish can also be boiled, broiled, fried, baked, as a fish cake, and be used in stews. In the Southern part of the U.S., cooking catfish is considered an art and there are whole events planned around catfish cooking competitions.

While there are a couple of different ways to prepare catfish, one of the most popular is frying. When frying a catfish, anglers should take the time to cut the catfish into smaller fillets. The larger the fillet, the longer the catfish takes to cook. The following recipes are some of the best recipes for bringing out the natural flavor and texture of the catfish.

Catfish

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BLACKENED

CATFISH

Ingredients:

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground coriander

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 4 boneless catfish fillets

• Olive oil, for brushing

Directions:

Preheat barbecue grill and clean and oil the grate.

Combine the paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne in a bowl. Rub the seasoning onto all the catfish fillets.

Place the catfish fillets on the grill and cook for 3 minutes. Flip the fillets and cook for an additional 3 minutes. Remove from the grill and serve immediately.

4 Servings

Blackening is a cooking technique from Louisiana in which meat is rubbed with a bold spice mixture and then grilled or fried. It is an ideal way of preparing catfish.

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PECAN-CRUSTED

CATFISH

Ingredients:

• 1 tablespoon vegetable oil

• 1/2 cup bread crumbs

• 1/2 cup finely chopped pecans


• 1/4 cup all-purpose flour

• 2 large eggs

• 4 medium catfish fillets (about 6-ounces each)

• 3 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425°F. Line a baking sheet with foil and lightly grease with vegetable oil. Set aside

Combine the bread crumbs and pecans. Season with salt and pepper. Add the flour to another plate and spread evenly. In another bowl, whisk the eggs together with 2 tablespoons water

Season each catfish fillet with salt and pepper and coat them in the flour. Dip each fillet into the egg mixture and then dip them into the breadcrumb and pecan mixture. Pat the pecan and breadcrumb mixture over each fillet to ensure an even coating. Set the breaded catfish on the prepared baking sheet.

Brush each catfish fillet with the melted butter, and then place the tray into the oven. Cook 10 to 15 minutes or until the fillets are browned. Remove the tray from the oven and serve immediately.

Pecans and catfish are two foods that are iconic to the Southern United States. It didn’t take long for someone to combine these two ingredients into a single dish, making an instant Southern classic. Serve this with your favorite Southern sides.

4 Servings

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FRIED

CATFISH

Ingredients:

• Neutral oil for frying, such as peanut oil or canola oil

• 1 1/2 cups cornmeal

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• ¼ teaspoon onion powder


• 8 catfish fillets

Directions:

Pour at least 1 ½ inches of oil into a large, heavy-bottomed pot and heat to 375°F over medium-high heat.

In a large bowl, mix the cornmeal, salt, black pepper, onion powder and garlic powder. Dip each fillet in the into this mixture, pressing it into each fillet, and shake off any excess. Set the coated fillets aside on a clean plate.

Carefully lower each catfish fillet into the hot oil, making sure not to overcrowd the pot. Fry the fillets for about 5 minutes, turning once, until they are golden brown. Remove from the oil with a slotted spoon and place on a clean tray lined with paper towels to drain.

Wait for the oil to reach 375°F again before adding the next batch of catfish. Repeat step 3 until you have fried all the catfish.

Serve immediately with lemon wedges, tartar sauce, hot sauce and hushpuppies.

4 - 6 Servings

Fried catfish is perhaps the most popular and tradition-al way to prepare this fish in the South, where catfish thrives. This is a basic recipe for catfish that you can tweak to make your own. For a zestier dish, try adding some spices to the breading.

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Bluegill, more commonly referred to as sunfish, are a smaller species of fish. Bluegill are very common in shallow water.

Some common locations to find bluegills include around docks, among logs and swimming in weed-heavy locations. Because of their small size, anglers have less options when they are preparing bluegills compared to larger species of fish. As with any other type of fish, anglers should properly clean and gut the bluegill before cooking it.

Bluegills tend to have small, fine bones, so make sure to remove all of them before cooking. Bluegill have very brittle bones, which are very easy to shatter. Anglers who are too rough in cleaning the fish may break the bones and scatter small bone bits along the meat. Bluegill flesh is slightly buttery in taste, and quite delicate, even with the skin left on. Broiled, baked, grilled or fried, fresh bluegill is not to be missed. The following recipes were selected because of their ability to feature the flavor profile of the fish as well as ease of preparation.

Bluegill

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ONE-POT BLUEGILL

CHOWDER RECIPE

Ingredients:

• 1/2 pound bacon, cut into half-inch pieces

• 1 medium yellow onion, roughly chopped

• 2 large ribs celery, finely chopped


• 2 tablespoons all-purpose flour

• 4 cups vegetable stock

• 1 cup heavy cream

• 1 pound potatoes, peeled and cut into 1/2-inch cubes

• 1 bay leaf

• ½ teaspoon dry thyme

• 1 pound bluegill fillets, cut into 1-inch pieces

Directions:

Heat a large pot over medium heat and add the bacon and butter all at once. Fry, stirring often, until the bacon begins to brown. Add onion and celery and season with salt and pepper. Fry for about 5 minutes until the onions become translucent.

Add flour and stir to combine with the vegetables and bacon. Cook for about 1 minute, stirring often. Stir in vegetable stock and cream. Add potatoes, bay leaf and thyme. Bring to a simmer and cover the pot. Cook for about 15 minutes or until potatoes are tender.

Add bluegill pieces and stir gently to fully submerge them. Simmer for about 3 to 5 minutes until the fish is fully cooked. Serve immediately in bowls with crackers on the side.

4 - 6 Servings

A chowder is a hearty, creamy soup that is popular in the Northeastern United States. Bluegill is a great fish to add to a chowder. You can customize this chowder any way you wish and even add additional seafood, like clams and mussels.

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BROILED

BLUEGILL WITH AIOLI

Ingredients:

• 1 tablespoon vegetable oil, for greasing the baking

sheet

• 1 cup mayonnaise

• 2 medium garlic cloves, minced

• 2 teaspoons lemon juice

• 1/4 teaspoon Dijon mustard

• 1/4 teaspoon paprika

• 1 1/2 pounds bluefish fillets, cut into 4 even portions

• 1 tablespoon chopped parsley

Directions:

Preheat oven to the broil setting and arrange oven rack 8 inches from the broiler. Line a baking sheet with aluminum foil and coat lightly with vegetable oil.

In a small bowl, combine the mayonnaise, garlic, lemon juice, mustard and paprika.

Pat bluefish fillets dry with paper towels and arrange on the baking sheet. Spread an even layer of aioli over each bluefish fillet and place the baking tray in the oven. Cook for about 5 minutes or until the fish flakes easily with a fork.

Serve immediately garnished with a sprinkle of chopped parsley.

An aioli is a garlicky sauce that comes from southern France and is similar to mayonnaise. It is a favorite condiment to eat with fish and makes a great accompaniment to broiled bluegill.

4 Servings

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BLUEGILL

PIE

Ingredients:

• 2 large boiled potatoes, peeled and cut into 1-inch cubes

• Salt and pepper, to taste

• 5 tablespoons unsalted butter, divided

• 1 cup cream

• 2 cups vegetable stock

• 1 teaspoon dry thyme

• 2 bay leaves

• 1 pound bluegill fillets, cut into 1-inch pieces

• 5 hardboiled eggs, peeled and sliced

• 1 medium onion, roughly chopped

• ½ pound carrots, peeled and roughly chopped

• 3 tablespoons all-purpose flour

• 1 cup fresh or frozen peas

Directions:

Preheat the oven to 375°F. Place potatoes in a sauce-pan and add ½ cup of cream and 2 tablespoons of butter. Heat the saucepan over medium heat and gently mash the potatoes with the cream. Season to taste with salt and pepper. If the mashed pota-toes are too dense, add a little water to thin it out a bit and adjust the seasoning. Remove from the heat.

Place the remaining cream, the vegetable stock, thyme and bay leaves in a saucepan and heat over medium heat. When it comes to a simmer, add the bluegill and poach for about 4 minutes. Remove the fish from the liquid using a slotted spoon. Discard the bay leaves. Evenly arrange the fish on the bottom of a lightly greased baking dish. Arrange the egg slices on top of the fish

Melt the remaining butter in a medium saucepan over medium-high heat. Add the onion and car-rots and cook until the onion is translucent. Add the flour and stir to combine. Cook for about 3 minutes, stirring often. Add the cream and veg-etable stock mixture and stir vigorously to com-bine. Bring to a simmer and cook for an additional 5 minutes until the sauce thickens. Add the peas and stir. Season with salt and pepper to taste.

Pour the sauce over the bluegill and the eggs in the baking dish. Spread the mashed potatoes evenly over the top. Bake the pie for about 30 minutes or until it begins to brown on the top.

4 - 6 Servings

A fish pie is a hearty way to prepare bluegill, particularly on a cold day. This pie can be assembled several hours ahead of time and baked when you are ready to eat.

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No fish is perhaps more beloved by anglers than the bass. As a popular game fish, its striking colors, athleticism and predatory nature continue to make it a favorite.

In addition to its sporting attributes, this fish is delicious to eat. Whether large mouth, small mouth, striped or white, all varieties are enjoyable and can be prepared in a number of ways.

Some of the most popular ways to prepare bass include grilling, baking, broiling or pan frying. The flesh of this popular North American fish tends to be meaty and holds up well on the grill. The flavor profile is largely dependent on whether it has been wild caught or raised in a farm. Bass purchased from a farm have a delicate flavor profile, while wild caught fish have a more robust flavor and coarser texture. If left on the fish, the skin will impart a stronger flavor, whereas once removed the meat takes on a delicate taste. If they are wild caught, care must be taken to clean them properly. Do not confuse the sea bass with freshwater bass, as they are different species of fish.

Bass

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ITALIAN-STYLE

BAKED BASS

Ingredients:

• 1 medium onion, roughly chopped


• 1 tablespoon red wine vinegar

• 1 pound bass fillets, cut in 3 to 4-ounce portions

• 3 tablespoons dried breadcrumbs

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh mint, finely chopped

• 1 tablespoon fresh basil, finely chopped

• Salt and freshly ground pepper to taste

• 1/2 cup dry white wine

• 10 pitted black olives

Directions:

Preheat oven to 400°F.

Heat 1 tablespoon olive oil in a frying pan over medium heat and add the onion. Season with salt and pepper and cook and reduce the heat to low. Gently cook the onions until they are no longer raw and somewhat translucent. Add the vinegar and stir to combine. Pour everything into a medium-sized baking dish.

In a small bowl, combine the remaining olive oil, the breadcrumbs, the parsley, the mint and the basil. Season with a pinch of salt and black pepper.

Arrange the fish on top of the onions in the baking dish. Sprinkle the fish lightly with salt and pepper, and then evenly sprinkle each piece of bass with the breadcrumb mixture. Pour the white wine into the side of the baking dish and gently tilt to make sure the wine covers the entire bottom of the dish. Scatter the olives around the dish.

Bake for 15 to 20 minutes. Serve immediately, spooning some of the onions, pan juices and olives on top of each piece of bass.

2 - 4 Servings

An excellent way to serve bass is with zesty Italian sea-sonings. This baked bass calls for a flavorful bread-crumb topping that includes various herbs in addition to black olives.

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BASS

SOUP

Ingredients:


• 2 medium leeks, thinly sliced

• Pinch of cayenne pepper

• 1 cup canned crushed tomatoes

• 1/2 pound potatoes, peeled and sliced 1/4 inch thick

• 4 cups vegetable broth

• 1/4 cup heavy cream

• 1 pound bass fillets, skinned and cut into 1 1/2-inch

pieces

Directions:

Heat a large pot over medium heat and add the butter. When it has melted, add the leeks and cook, stirring occasionally, until softened. Add the cayenne pepper, tomatoes, potatoes and vegetable broth. Cover the pot and reduce the heat to medium low. Simmer for about 10 minutes or until the potatoes are tender.

Add the cream and bass and simmer for about 3 minutes or until the fish is just cooked. Serve in bowls.

Bass makes an excellent addition to a warming pot of soup. Serve this soup with cornbread of warm, crusty bread.

4 - 6 Servings

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MISO

GLAZED BASS

Ingredients:

• 1/4 cup miso paste

• 1/3 cup sake

• 1 tablespoon soy sauce


• 1/4 cup brown sugar

• 1 teaspoon freshly grated ginger

• 1 tablespoon sesame seeds

• 4 skinless bass fillets, at least 1 inch thick, 5 to 6 ounces each

Directions:

In a large bowl, combine miso, sake, soy sauce, oil, brown sugar and ginger and whisk until smooth. Add the bass to the bowl and mix to coat each piece of fish with the sauce. Cover with plastic wrap and refrigerate for 1 hour or overnight.

Preheat the broiler to high. Line a baking sheet with aluminum foil. Remove the bass from the refrigerator and place each piece of fish on the baking sheet, rubbing off any extra marinade. Sprinkle evenly with sesame seeds.

Broil for about 5 minutes or until browned. Serve immediately.

4 Servings

Miso is a Japanese seasoning made from fermented soybeans. It has a salt and deeply earthy flavor. The darker the miso paste, the more intense the flavor. For this recipe, use a white or red miso paste. Sake is a rice liquor that is popular in Japan. If you cannot find sake, use sherry or white vermouth.

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Amberjack, also referred to as a Yellow Kingfish, is caught from the U.S. coasts (both east and west) all the way to Brazil. It is also farmed and are kept purposely small.

The flesh of this fish is pale pink and is similar to salmon in its fat content. This makes the fish very flavorful, firm in texture and versatile, as it can be prepared in a number of ways. The skin of this fish is striking in that it has a blue or blue green body with a purple casting on top. It is a silver white on the belly, and often have vibrant yellow tails. These fish can grow be as large as 140 pounds.

Keep in mind that catching Amberjack in the wild may mean they have parasites, so make sure to do a thorough job of cleaning and cook it well. Unlike other types of fish, Amberjack do not have scales, which makes eating the skin an option. The following are some of the best Amberjack recipes, taking full advantage of the characteristics of this large member of the Jack family.

Amberjack

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BROILED AMBERJACK WITH

SMOKE PAPRIKA

Directions:

Preheat the broiler. Line a baking sheet with foil and arrange the amberjack fillets on it. Coat them with the olive oil and set aside.

Mix the mayonnaise, paprika, lemon juice, shallots, garlic, and parsley. Spread this mixture evenly over the amberjack fillets.

Place the baking sheet in the oven about 6 inches from the broiler and cook for about 5 to 7 minutes or until the fish flakes easily with a fork. Serve immediately.

Ingredients:

• 4 Amberjack fillets, about 6-8 ounces each


• 1/2 cup mayonnaise

• 1 teaspoon smoked paprika

• 1 tablespoon fresh lemon juice

• 1 tablespoon minced shallots

• 1 garlic clove, minced

• 1 tablespoon chopped fresh parsley

4 Servings

Coating fish with mayonnaise is a great cook’s tip to keep fish moist and flavorful. The mayonnaise forms a tasty crust on the fish, and it is a condiment that is available in most cooks’ refrigerators. Smoked paprika gives this dish a deep flavor similar to bacon but without the extra fat or salt.

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MUSTARD BAKED

AMBERJACK

Ingredients:

• ¼ cup bread crumbs

• 2 boneless skinless amberjack fillets, about 6 ounces each

• Salt and black pepper to taste

• 1 tablespoon unsalted butter, softened, plus extra for the fish

• 1 teaspoon mustard

• 1 teaspoon fresh thyme leaves

Directions:

Preheat the broiler to high and adjust rack to 6 inches below the broiler. Season the salmon with salt and pepper and set aside

In a medium bowl, combine the breadcrumbs, butter, mustard and thyme. Stir vigorously or use your fingers to make sure the butter and mustard are fully incorporated into the bread crumbs.

Spread a thin layer of butter on one side of each amberjack fillet. Heat a skillet over medium-high heat and add the fillets, buttered side down. Cook for about two minutes and them spoon the breadcrumb mixture on top of each fillet. Place the skillet into the oven and broil for about 5 minutes or until the breadcrumbs are golden brown. Serve immediately.

Mustard isn’t just good on sandwiches. It also makes a great addition to fish, like in this recipe. You can use any type of mustard that you like, including dijon mustard or horseradish mustard.

2 Servings

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PAN-FRIED AMBERJACK WITH

MEXICAN SALSA

Ingredients:

• 3 plum tomatoes, chopped

• 1 medium onion, chopped

• ½ cup fresh cilantro, roughly chopped

• 1 clove garlic, minced



• 4 amberjack fillets, about 6 ounces each


Directions:

Add the tomatoes, onion, cilantro, garlic, lime juice and 1 tablespoon of olive oil to a medium bowl and stir to combine. Add salt and black pepper to taste. Place in the refrigerator for at least 15 minutes or up to 4 hours.

Season each amberjack fillet with salt and black pepper. Set aside.

Heat a large skillet over medium-high heat. Add the remaining olive oil. When the oil is shimmering, add the amberjack fillets and cook for 3 minutes. Flip the fillets and cook for another minute until the fish is opaque. Transfer to a serving dish and serve with the salsa.

4 Servings

A fresh, zesty salsa is a perfect accompaniment to pan-fried amberjack. You can customize the salsa any way you’d like and serve on tortillas or with rice.

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