Welcome to Captain Steve's Recipes!

After we return from a day at sea fishing and mate Tony begins cleaning our catch, our customers invariably ask- what is the best way to cook our fish?

Here are a few recipes that I hope that you will enjoy!  Let us know how you like them.

Tight Lines!

Wahoo Sashimi--

The worst thing to do to Wahoo is over cook it.  My favorite way to enjoy Wahoo is to cut the fish into filet size cuts and brush some olive oil on all sides. 

Coat each side of the Wahoo with sea salt and fresh cracked pepper, and then with toasted sesame seeds.

Heat a skillet (iron skillet preferred) with a tablespoon of olive oil and a pat of butter, then sear each side of the filet- no more than 1 1/2 to 2 minutes per side.

Remove the Wahoo from the skillet and let it rest for a few minutes, and then slice each filet with the grain into thin slices.  Arrange with soy sauce, some wasabi and ginger (all available from your grocery store).

Some roasted vegetables and black beans and rice make great side dishes for Wahoo.  

Enjoy!
Grilled Wahoo Recipe:

Here is a simple recipe that you can use to grill some nice Wahoo steaks.  Remember, the worst thing that you can do to Wahoo is over cook it!

4 Wahoo steaks 
1 Tablespoon Olive Oil
1/2 Tablespoon Lime Juice
1 Tablespoon Lemon Juice
1 Tablespoon Paprika
1 Teaspoon crushed red pepper

Whisk all the ingredients together (besides the fish) in a bowl, then pour it over the fish and place it in the refrigerator to marinate for at least a half hour.

Heat up the grill and spray it with some cooking oil to prevent sticking, place the fish on the grill on direct heat and cook 12-15 minutes total time- turn the fish at the halfway point.  Baste the fish during grilling with the remaining marinade.

Great with fresh grilled vegetables or asparagus.

To change things up, try substituting some Cajun seasoning for the paprika and red pepper!
Mahi Bites Recipe

This is one of my favorites for smaller pieces of Mahi, or you can cut fillets into smaller sections.

4-6 Mahi fillets
1/2 cup flour
1/2 tsp of salt
1    tsp of ground pepper
1/4 tsp of paprika
2    eggs beaten
1   cup Panko bread crumbs
1/4+ cup olive oil
1 tbs sesame seed oil

Season the fish with the salt, pepper and paprika.  Dust both sides of the fish in flour (you can also shake it in a Ziploc bag), dip the floured fish in the egg wash and then coat the fish with Panko break crumbs (again, you can use a Ziploc bag for this.)

Heat the oil in a frying pan ( I like to use a cast iron skillet) until hot.  Place fillets in the skillet for about 3 minutes per side until the crust is golden, the fish texture should flake easily.

Enjoy!




Grilled Mahi with Olive Oil and Lemon
This is a great recipe that features the taste of your catch!

4 Mahi Fillets
2 Tbls Olive Oil
2 tsps Lemon Juice
2 cloves minced garlic
Salt 
Pepper

Preheat your grill to 450 degrees.

Mix the olive oil, lemon juice and garlic in a bowl.  Coat the Mahi fillets with the mixure, and add salt and pepper to your liking.  

Put the fillets on your grill skin side down (if Tony left the skin on!) and grill it for about 4-6 minutes.  If the fillets are more than 1" thick, turn them halfway through and add a minute or two more to your cooking time.
​Seared Tuna Salad

This is a great recipe for a light dinner! I made this from Black Fin Tuna which I think is just as tasty as Yellow Fin.  

Ingredients:
1 lb. tuna (can be large fillets)
black pepper
salt
olive oil
toasted seasame seeds
3 tablespoons rice wine vinegar
2 tablespoons of soy sauce
4 tablespoons olive oil (for dressing)
1 scallion
2 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
Romaine lettuce cut
carrots (spiraled or julienned)
red or green pepper slices
green onion diced
coat the tuna fillets with olive oil and sprinkle with salt, crushed black pepper and toasted sesame seeds. Prepare a hot skillet (I love my Cast Iron!) and sear each side for about 2 minutes for rare/medium rare. Let it sit for a couple of minutes and slice thinly.

For the salad whisk together the olive oil, soy sauce, rice wine vingar, pepper flakes and scallions. Apply to the salad, add tuna slices and enjoy.