Fish Recipes

• 1 large egg yolk
• 1 tablespoon Lemon Juice
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ cup olive oil
• ½ cup sunflower or vegetable oil
• ¼ cup thinly sliced leeks
• 3 cloves garlic (finely chopped)
• 6 (6-ounce) fillets striped bass or other firm white fleshed fish.
• Lime wedges (Optional)
• Fresh thyme sprigs (Optional)

In a medium bowl, blend together egg yolk, lemon juice, pepper, and salt. Slowly add both oils, whisking constantly as sauce thickens. Stir in the leeks and garlic. Cover and refrigerate. Heat coals in grill to medium low. Place rack 4 inches above heat source. Brush fillets with chilled sauce, coating well. Place fillets, skin-sides down, on rack. Cook 6 minutes. Turn fillets and grill until fillets are cooked through, 2 to 3 minutes more. Garnish finished fillets with lime wedges and thyme if desired.

• 1 whole trout with or without the head
• 1 roll tinfoil
• 1 bottle/can dark lager of your choice
• 1 stick of butter or cooking spray
• Seasonings of your choice

1. Rinse trout (trout must be cleaned, gills removed)
2. Roll out a sheet of tinfoil and place the trout on top. Make sure tinfoil sheets is large enough to be wrapped around the trout.
3. Cut a small sliver of butter and place on the underside of the trout, the middle of the trout (between the ribs) and on top of the trout. Do the same with the seasoning. If you're using cooking spray, spray lightly on both sides of the trout.
4. Now start rolling the edges of the tinfoil on all sides until a "boat" or cup is formed around the trout. It doesn't have to be pretty, just deep and leak proof enough to hold the beer.
5. Place the trout sans beer on the grill.
6. Pour beer onto the fish, the darker the lager the better. Make sure all the sides of your foil are rolled up nice and tight. Pour enough beer to cover half of the fish (about half the bottle).
7. Bring the sides of the foil together over the trout to seal everything in. A little opening in the top to let the steam out helps.
8. Fire up the grill and cook trout for 20-30 minutes. Check the trout routinely with a pair of tongs to pull back the foil and fork to check the fish. When the fish is white and flaky on the topside, it's done. No need to flip the fish, the beer prevents the underside from burning.
9. Be careful when removing the fish from the grill. Use a pair of tongs. Tinfoil will be hot!
10. Place the trout on a plate, you can remove the foil if you want, but I prefer to dip the trout in the left over butter and beer.
11. Drink the rest of the beer in the bottle with your meal. If that's not enough, drink another! Enjoy!

• 3 lbs. yellow-fin tuna
• 4 oz. sesame oil
• 3 oz. sesame seeds
• 4 oz. fish stock
• 4 Tbsp. tamari sauce

Brush both sides of the fish with sesame oil. Coat both sides of the fish with sesame seeds. In a very hot pan, sauté the fish in the remaining oil. Turn the fish and place in 375 degree oven to finish cooking it. Remove fish from pan, and heat up fish stock and tamari sauce thoroughly. Pour sauce over fish. Yield: 4 servings.

• Wahoo cubes
• Instant potato flakes
• Hot sauce
• Olive Oil

Cut the Wahoo into cubes. Roll the Wahoo in hot sauce. Then place the hot sauce coated pieces in a Ziploc bag with instant potato flakes. Shake the bag until all the Hoo' is covered in potato flake breading. In a sauté pan, place olive oil just covering the bottom. Heat on medium until oil is hot enough to pop water when a little drop is flicked in the pan. Remove the Wahoo from the bag, placing in the hot sauté pan. Let it fry and keep turning until it is golden brown on both sides.