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Fish recipes |
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| TUNA |
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Grilled
Tuna Steaks Baja
· 4 center cut fresh tuna filets
6 - 8 ounces each
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon minced shallot or red onion
1 fresh jalapeno, minced, seeds removed
zest and juice from one lime
1/4 teaspoon ground cumin
1/2 teaspoon minced cilantro
pinch of fresh ground black pepper.
Combine all ingredients except tuna in a
large bowl and mix. Pour the mixture over
the tuna steaks and let sit for one hour
under refrigeration. Grill tuna on a preheated
hot grill, approximately three minutes each
side.
Serves four.
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Spicy
Tuna Steaks
· 1/4 cup vegetable oil
6 cloves garlic, minced or pressed
3 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium
bowl, combine oil, garlic, soy sauce, mustard,
lemon juice and pepper. Mix well. Rinse
fish under cold running water and pat dry.
Place fish in a shallow bowl and cover with
marinade. Refrigerate for one hour. Cook
fish under a preheated broiler for five
to seven minutes on each side, or until
opaque, or grill fish on an outdoor barbecue.
Serve with lemon wedges.
Serves four. |
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| Dorado |
|
Grilled
Dorado with Julienne Vegetables
· 4 (6-8 ounce) Dorado filets
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 tablespoon extra virgin olive oil
pinch of salt and pepper
The
Julienne Vegetables:
1 cup julienne pea pods1 cup julienne carrots1
cup julienne shitaki mushrooms1/2 cup julienne
leeks1/2 cup julienne yellow squash1 tablespoon
cilantro (minced)1 tablespoon sesame seed
oil1/2 cup rice vinegar1 teaspoon minced
fresh ginger1 teaspoon minced garliczest
and juice from one lime1 tablespoon honeyblack
sesame seeds |
Season
the fish with salt and pepper. Combine the
olive oil with the ginger and garlic and
rub evenly over the Dorado. Place the fish
on a preheated and cleaned grill. The grill
should be very hot to reduce sticking of
the fish.
Prepare the julienne vegetables. Heat a
large sauté pan over a medium flame
and add the sesame oil. Once the oil is
hot add the ginger and garlic and sauté
for 15 seconds, add all the julienne vegetables
and sauté for two minutes stirring
often. Once the vegetables begin to soften
add the juice and zest of the lime, the
rice vinegar, honey and the fresh cilantro.
Cook the fish on the grill for approximately
2-3 minutes per side or to an internal temperature
of 145 degrees. Place the mahi on a serving
plate and spoon over the julienne vegetables
making sure to include some of the fantastic
cooking juices.
Serves four. |
Sake
Shoyu Glazed Dorado with Spicy Chinese Long
Beans and Mango Lilikoi Vinaigrette
· 6 (6-8 ounces) Dorado fillets
1/2 cup soy sauce
1/2 cup Saké or Mirin
1/2 Maui onion (or Spanish onion)
1/2 cup fresh ginger, minced
1 teaspoon sambal olek (or crushed red pepper)
1 teaspoon sesame oil
1 pound fresh Chinese long beans, cut into
3" lengths
1 bottle Mango Lilikoi vinaigrette (ask
in a gourmet store)
salt and pepper to taste
Garnish:
· black and white sesame seeds, toasted
red Tobiko caviar (Flying Fish roe)
fresh chopped parsley
Put soy sauce, sake, onion,
ginger, sambal olek, and sesame oil into
a blender and blend until smooth. Season
to taste with salt and pepper. Marinate
the dorado fillets for one hour in this
mixture.
In a hot pan, sear the fish until golden
brown over high heat. Remove the fish, and
place on a sheet pan, and bake in a 400
degree oven until the fish is cooked to
desired temperature, about six to eight
minutes. Deep fry the beans in 350 degree
oil and toss in half of the Mango Lilikoi
vinaigrette.
Place equal amounts of the beans in the
center of six plates. Place the fish on
top of each plate and drizzle the remaining
Mango Lilikoi vinaigrette around the plate.
Garnish each fish with a sprinkle of the
sesame seeds and parsley. Place 1/2 tsp
of the Tobiko on top of each fish.
Serves six.
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|
| Snapper |
Snapper
Vera Cruz (Crock Pot Recipe)
1 tablespoon vegetable
oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 jalapeno peppers, finely chopped
1 can (28 ounces) diced peeled tomatoes,
drained
1/2 cup fish stock or clam juice
1 1/2 pounds Snapper fillets, cut in half
lengthwise and sliced as thinly horizontally
2 tablespoons lemon juice
1 tablespoon drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)
In a skillet, heat oil
over medium heat. Add onions and cook, stirring,
until softened. Add garlic, oregano, cinnamon,
cloves and jalapeno peppers and cook, stirring,
for one minute. Add tomatoes and stock and
bring to a boil.
Transfer mixture to a slow cooker. Cover
and cook on low heat setting six to eight
hours or on high setting three to four hours,
until hot and bubbling. Stir in fish and
lemon juice. Cover and cook on high heat
setting 20 minutes or until fish is cooked
through. Stir in capers and pour mixture
onto a deep platter. Garnish with olives
and serve.
Serves six. |
 |
Caribbean
Red Snapper
· one five-pound
Snapper
salt and pepper to taste
1/2 lime
1/4 cup flour
1 cup rice
1 cup chopped raw shrimp
1/2 cup chopped green onions, including
tops
1/2 cup very thinly sliced celery
1 tablespoon minced fresh ginger
2 bacon slices
1/4 cup dry white wine
Season Snapper
with salt and pepper, inside and out. Rub
with the lime. Sprinkle evenly with the
flour. Combine rice, shrimp, onion, celery
and ginger root. Spoon into fish. Skewer
or sew opening. Lay fish in a heavily buttered
baking pan. Score the top of the fish in
an attractive design to prevent the fish
from buckling. Lay bacon slices over the
top. Bake at 350 degrees for 45 minutes
or until fish flakes. Transfer fish to a
warm platter. Deglaze baking pan with white
dry wine. Pour liquid over fish.
Serves four-six. |
| Amberjack |
Oven-Baked
Amberjack with Smoked Almonds
· 2 pounds Amberjack
fillets, cut into serving size
3 tablespoons butter or margarine
1 tablespoon lemon juice
1 1/2 cup sliced mushrooms
1/2 teaspoon salt
1/2 cup hickory-smoke flavored almonds
teaspoon lemon pepper
2 tablespoons chopped parsley
parsley sprigs and lemon wedges for garnish
Place
fillets in a single layer in a well-oiled
baking dish. Sprinkle with lemon juice,
salt, and lemon pepper. Bake at 350 degrees
for 10 minutes per inch of thickness or
until fish flakes easily and is no longer
translucent in the center.
Meanwhile, combine remaining ingredients
in a saucepan and sauté over low
heat for five to seven minutes. To serve,
spoon mushroom mixture over fish. Garnish
with parsley springs and lemon wedges.
Serves six.
|
| Mackerel |
Grilled
Mackerel with Green Sauce
· 6 small
Mackerel, scaled and gutted
1 large onion, roughly chopped
5 garlic cloves
5 fresh green chilies
3 ounces fresh coconut flesh, grated
or finely chopped
4 tablespoons fresh coriander, chopped
1 teaspoon ground cumin
2 limes, juiced
2 tablespoons fresh minced ginger
1 teaspoon sugar (optional)
Cracking
open a coconut needn't be complicated.
Pierce two of the eyes with an awl
or screwdriver and pour out the water.
Gently tap the nut around the centre
with a hammer. Then throw the coconut
down onto a hard surface, such as
a concrete floor, and grate or chop
the flesh from the shell pieces.
Slash the Mackerel three times diagonally
on each side.
Put all the other ingredients in the
food processor and blend to a smooth
paste. Spread the paste over the Mackerel
and grill under a medium heat for
7-8 minutes on each side. The dish
will be ready once the green sauce
starts to bubble and the fish flesh
flakes easily. Serve with a simple
avocado salad.
Serves six. |
 |
|
Mackerel in Gin and
Grapefruit Sauce
· 2 small, fresh
Mackerel
1 large green grapefruit
1 small sweet onion, very finely chopped
Gin
2 teaspoons soft brown sugar
2 ounces butter
orange juice
potato starch
Clean
the Mackerel and zest the grapefruit, then
juice it. Reserve four thin slices of peel.
Add an equal quantity of gin to the juice
and zest. Marinade the fish in this mixture
for a couple of hours.
Remove the fish from the marinade, and grill
for about 5-8 minutes on each side, depending
on the size of the fish (until the flesh
next to the bone is just opaque).
Meanwhile fry the onion in the butter on
a low heat until just golden. Add the marinade
and sugar, and turn the heat up –
simmer the sauce until it is thickish. Adjust
seasoning, and thickness with orange juice
and potato starch.
Serves two – double amount for four.
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