SEAFOOD RECIPES

3TBS Smoked Paprika

2tbs Garlic Powder (Or to taste)

1tbs Onion Powder

1tbs Cayenne pepper (Or to your heat liking)

1tbs Ginger Powder

1tbs Black Pepper

1tbs Sea Salt

1tbs Dried Thyme

1tbs Dried Basil

Coat both sides of fish with Cap’n Rodney’s blackened seasoning. Then get a cast iron skillet really hot, add butter of your liking (we use Miyoko’s plant based butter). Add your fish to the skillet for about 2 minutes a side or until nice and blackened on both sides. We like to do it outside because it smokes up the house. Serve over rice or mashed potatoes with what ever veggies you have around.

Notes: In this photo I used what is called black gill rock fish. You can use any type of rock fish such as blues, blacks, yellow tail, vermilion, canaries, browns, chili peppers, widows and olives. I also really love to use lingcod. Don’t be afraid to serve fish over mashed potatoes!

Coat both sides of salmon with Cap’n Rodney’s blackened seasoning. Get a cast iron skillet really hot and add butter of your liking (we use Miyoko’s plant based butter). Add salmon to skillet for about 3 minutes on each side or until nice and blackened on both sides. You may have to flip fish a couple of times until it’s cooked all the way through. I like to pull it off the skillet a little before it’s cooked all the way through and set to the side for a minutes and it will finish that way. I like to serve with brown or white rice and asparagus. Don’t be afraid to serve over mashed potatoes!

Miso marinade:

1/4 cup white miso

1/4 cup mirin

1/4 cup sake

3 tbs. sugar

Add all marinade to a small saucepan and simmer for 5 minutes, whisking constantly to ensure it doesn’t burn. Remove from heat and let cool.

Place the fillets (with skin still on) in a container. Pour the marinade over the fish and let marinate in the fridge for 1 to 4 days. I left fish in full fillet form. Feel free to cut into serving size pieces before putting into marinade.

Once fully marinated, place on cooking sheet with parchment paper and broil on high for 20 minutes. You can also just bake at 400 degrees if you like.

Notes: Keep an eye on it while cooking because miso burns easily. It should have a nice brown crust when done. Once cooked, the bones are easy to remove with tweezers. We like this dish over a bed of rice and plenty of veggies!

10 lemons (juiced)

5 limes (juiced)

1 red onion

8 roma tomatoes

4 jalapenos

2 serranos

1 bunch cilantro

1 large cucumber

3 medium rock fish filleted
and then cubed

Notes: After you have cubed the fish, place it in a bowl and add the lemon and lime juice. Soak fish over night (the citrus slowly cooks the fish). Chop all veggies finely and mix together in a large bowl. After fish has soaked over night, remove it from the citrus juice and mix the fish and veggies together. Serve with tortilla chips and avocado. You can add some of the citrus juice back into the ceviche if you would like.

Take whole fish scaled, gutted and gilled. place on cookie sheet with tin foil or parchment paper. Score fish in a checkered pattern. Add salt&pepper ,Rosemary, Garlic, Lemon and Butter.

3 tbsp of mayo

3 tbsp mustard

1/2 lemon juiced

2 cloves garlic pressed

2 tbs dill

1/4 tsp

1/2 tsp ground pepper

1/4 cup panko bread crumbs

NOTES:

Mix all ingredients together.

Place parchment paper on cooking sheet add fish.

Take mixed together ingredients and smear all over top of fish.

Place in oven at 350 for 10 minutes then switch to broil for 10 minutes or until crispy on top of fish. Very temps and time to thickness of fish. If you have thin cuts then cut down cook time.

P.S This recipe is great with halibut, salmon, seabass and striped bass.

Take cedar planks and soak them in water for 2 hours.

Salt, Pepper, Garlic powder and Olive Oil both sides of fish.

Slice Oranges or Lemons and onion thin. Once planks are done soaking add your sliced oranges or lemons and onion to planks. Then put fish on top with some rosemary and butter slices. Place on BBQ until done.

Serve with rice and veggies!