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Fishermen's Journal

Chef Chucksm.jpg (42460 bytes)The Fishing Chef

So, you don't like fish?  Try these irresistible recipes.

by Charles Swift (a.k.a. - Chuck, the Fishing Chef)

I had the good fortune to meet Chuck aboard Dan Wilson's Cabo, while fishing Catalina Island in the spring.  Both Dan and Chuck work in the culinary field, and are highly trained, professional chefs.  Chuck worked at the Hilton Waterfront Beach Resort here in Huntington Beach, when we first got together in 1998.  He's now based in Oregon preparing delicious entrees for guests at the swank hotel he's associated with now.  If you'd like to contact Chuck please click here.

Come back and visit this page, Chuck will be making addtions from time to time.   I think you'll appreciate the food, and the pictures which illustrate just how tempting a creation you can offer your own guests.    Click on the images to get a better view of your meal.   This is some Great Stuff, and I'm already salivating - Mark Smith


 

Blackend Albacore Taco Salad

Blackened Albacore Taco Salad.jpg (101651 bytes)

1 each     6 Ounce Albacore Tuna Steak
2 T          Cajun Spice
6             Ounces Lettuce, rough chop 
2T           Cilantro, chopped 
2             Ounces Cheddar Cheese, grated
2             Ounces Salsa
2             Ounces Mayonaise
3             Ounces Tortilla Chips, crushed
1/4          Each Avocado, fanned
1             Each Red Chill, for garnish

1             Ounce Salsa, for garnish
1             Sprig Cilantro, for garnish

1             Lime

-Coat tuna steaks with the cajun spice (can be found in the spice section in most supermarkets) and place on the broiler for 2-3 minutes on each side.
-Mix salsa and mayonaise together to make a dressing.
-Place lettuce in a large bowl and add the dressing, cheese, cilantro, and crushed tortilla chips,
-Toss well.
-Place salad mixture on the top half of a large salad plate.
-Cut the grilled blackened tuna into 5-6 slices and place on the bottom half of the large salad plate. 
-Top the salad with salsa, avocado fan, cilantro sprig, and red chili.
-Squeeze lime juice over the sliced blackened albacore steak.

"The Fishing Chef"


Mostaccioli Seafood Pasta

Chuck's Seafood Pasta.jpg (69437 bytes)6 Ounces Mostaccioli Pasta, cooked
2 Ounces Tuna, large dice
2 Ounces Yellowtail, large dice
2 Ounces Halibut, large dice
3 Each  Shrimp, devained tails on
1 Ounce  Olive Oil
2 Each  Clams
2 Each  Mussels
2 T.  Pimentos
¼ Each  Medium Red Onion, Sliced
1 T.  Garlic, minced
1 T.  Shallots, minced
2 T.  Fresh Tarragon, minced
2 ounce  White Wine
4 ounces  Cream
2 ounce  Parmesan Cheese, save some for garnish
   Salt and Pepper to taste
1 each  Tarragon Sprig for garnish


-Heat oil in a sauté pan.
-Add yellowtail, tuna, halibut, and shrimp, sauté until 2/3's done
-Add red onion, pimentos, garlic, shallots, and tarragon. Sauté for 1
minute.
-Add white wine and calms reduce wine by half.
-Add cream and mussels.
-Simmer until clams open, add more cream if needed.
-Add heated cooked pasta and parmesan cheese, toss.
-Place seafood mixture on a large plate or bowl.
-Garnish with more cheese and place the fresh tarragon sprig in the
center of the pasta dish.

* You can use any type of seafood and if you don't like or have mussels
or clams leave them out. This is a good recipe when you want to clean
out your freezer and make room for the start of the fishing season!

"The Fishing Chef"

Grilled Swordfish with a Citrus SalsaGrilledSwordfishsm.jpg (16968 bytes)


4 Each         7 Ounce swordfish steaks

3 Each        Oranges,  peeled and small diced
2 Each        Limes, peeled and small diced
1 Each        Lemon, peeled and small diced
1 Cup         Red, Green and Yellow bell peppers small diced
1 Medium   Red onion, small diced
1/2 Cup      Black Beans, cooked
1 1/2 T.      Cilantro, chopped
1 T.            Mint, chopped
1 T.            Sugar
1 oz.           Rice Wine Vinegar
                  Salt and Pepper to taste
-Mix all the ingredients together except the swordfish and marinate for
1 to 2 hours.
-Brush swordfish with oil and grill.
-Top swordfish with citrus salsa.
-Serve with rice and a nice salad.



GrilledSwordfishsm.jpg (16968 bytes)


4 Each         7 Ounce swordfish steaks

3 Each        Oranges,  peeled and small diced
2 Each        Limes, peeled and small diced
1 Each        Lemon, peeled and small diced
1 Cup         Red, Green and Yellow bell peppers small diced
1 Medium   Red onion, small diced
1/2 Cup      Black Beans, cooked
1 1/2 T.      Cilantro, chopped
1 T.            Mint, chopped
1 T.            Sugar
1 oz.           Rice Wine Vinegar
                  Salt and Pepper to taste
-Mix all the ingredients together except the swordfish and marinate for
1 to 2 hours.
-Brush swordfish with oil and grill.
-Top swordfish with citrus salsa.
-Serve with rice and a nice salad.



Hey Mark, Nice catch on the octopus on your last trip, but what about the lizard fish.... HA HA!!!


Chuck "The Fishing Chef"

Poached SalmonSM.jpg (11377 bytes)Poached Salmon with a Cilantro Orange Sauce

4 Each  8 Ounce Salmon Filets
8 Ounces  Fresh Orange Juice
1 Ounce  Triple Sec
4 Tablespoons Cilantro, Rough Chopped
1 Tablespoon  Butter

12 Each  Mandarin Oranges, Canned, Chopped
12 Each  Mandarin Oranges, Canned, Whole
12 Sprigs  Cilantro

6 Ounces  White wine

-Fill a large sauce pan by 2/3 with water and add white wine. Bring to a simmer.

-Add the salmon fillets and poach for 6-8 minutes or until cooked completely through.

-In a small sauce pan add orange juice and triple sec and simmer until slightly thickened add chopped cilantro and swirl in butter.

-Pour equal amounts of sauce on each plate (saving about 1 ounce for garnish) place poached salmon in the center of the plate over the sauce.

-Add the chopped mandarin oranges to the reserved sauce and heat trough, then place on the top of the poached salmon.

-Place the whole mandarin oranges with a spring of cilantro on the rim of the plate for garnish.

"The Fishing Chef"
 


Grilled Tuna2.jpg (9888 bytes)Grilled Tuna With a Balsamic Garlic Basil Tomato Compote


4 Each 7 Ounce  Tuna Filets

6 Each   Roma Tomatoes, medium dice
2 Ounces   Balsamic Vinegar
3 Tablespoons  Chopped Basil, fresh
2 Tablespoons  Garlic, minced
1 Ounce    Olive oil
    Salt and Pepper to taste


-Dice roma tomatoes and place into a glass mixing bowl.

-Add basil, garlic, balsamic vinegar, olive oil.

-Mix well.

-Season to taste.

-Grill tuna.

-Serve with rice and a vegetable, top grilled tuna with the tomato
compote.

Ceviche Bowl2.jpg (9636 bytes)Ceviche

2    Pounds                Tuna or Yellowtail, medium diced
1/4 Cup                     Parsley, chopped
1/2 Cup                     Cilantro, rough chop
1    Cup                     Tomato Juice, V-8
2    Tablespoons       Olive Oil
2    Tablespoons        Jalepenos, minced
3/4 Cup                      Red Onion, medium Dice
4    Each  Serrano      Chilies, seeded and minced
2    Medium                Tomatoes, medium dice
1    Teaspoon             Oregano, dry
                                  Juice from 7 Limes
 

-In a large glass bowl combine all ingredients together and allow to marinate for
4-6 hours.

-Salt and Pepper to taste.

-Add hot sauce for more spice.

-Black Beans and or Corn can be added for color and taste.


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