by Dana Point Fish Company | Oct 14, 2015 | Cooking Methods, Fish Recipes, Prepping and Fabrication
This fish (also known as the anglerfish, goosefish, or bellyfish) is usually sold without a head, as the only meat that is worth eating is the tail (the cheeks are a delicacy, though). If caught fresh, remove head and proceed as below. Place the tail on a large, flat...
by Dana Point Fish Company | Jul 13, 2015 | Fish Recipes, Recipes
For redfish, you can substitute any rockfish, snapper, or perch. Creole Courtbouillon of Redfish 1 6- pound redfish1/4 cup butter1/4 cup flour2 large onions (sliced)1 14- ounce can chopped tomatoes2 bay leaves1/4 teaspoon ground allspice1/2 teaspoon salt (or to...
by John Shelton | Jul 11, 2015 | Dorado, Fish Recipes, Recipes
Finely chopped macadamia nuts are used as the coating for these pan fried mahi mahi (dorado) fish fillets. Macadamia Nut Crusted Mahi Mahi with Mango Salsa For the Macadamia Crusted Mahi Mahi6 mahi mahi fillets3/4 cup finely chopped macadamia nuts1/3 cup flourSalt and...
by John Shelton | Jul 2, 2015 | Fish Recipes, Recipes, Sanddab
A meunière sauce is a simple, rustic brown butter pan sauce. Typically, most recipes will begin with dredged and sautéed fish fillets, or sometimes fillets that have been lightly breaded and pan fried. Then, a one-pan sauce is made of browning butter, adding onions...
by Dana Point Fish Company | Jun 29, 2015 | Fish Recipes, Recipes
Cooking fish skin on is a classic way to prepare fillets, but it also makes a beautiful presentation for the finished plate, too. Basic Technique for Cooking Skin-On Fish Fillets Scale fresh fish and cut into fillets, leaving the skin on and removing any pin bones....
by Dana Point Fish Company | May 18, 2015 | Fish Recipes, Miscellaneous Finfish, Recipes, Saltwater Finfish, Tuna, Tunas, Jacks
Bottarga is the salted and cured fish roe of either the grey mullet or bluefin tuna. The roe is removed, and then dried or cured in sea salt. Sometimes it is preserved by coating it in beeswax which is removed prior to eating. Bottarga or botarga is also called...
