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Fishermen's Journal |
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| I had the good fortune to meet Chuck aboard Dan
Wilson's Cabo, while fishing Catalina Island in the spring. Both Dan and Chuck work
in the culinary field, and are highly trained, professional chefs. Chuck
worked at the Hilton Waterfront Beach Resort here in Huntington
Beach, when we first got together in 1998. He's now based in Oregon
preparing delicious entrees for guests at the swank hotel he's associated
with now. If you'd like to contact Chuck please click here.
Come back and visit this page, Chuck will be making addtions from time to time. I think you'll appreciate the food, and the pictures which illustrate just how tempting a creation you can offer your own guests. Click on the images to get a better view of your meal. This is some Great Stuff, and I'm already salivating - Mark Smith |
| Blackend Albacore Taco Salad
2 T Cajun Spice 6 Ounces Lettuce, rough chop 2T Cilantro, chopped 2 Ounces Cheddar Cheese, grated 2 Ounces Salsa 2 Ounces Mayonaise 3 Ounces Tortilla Chips, crushed 1/4 Each Avocado, fanned 1 Each Red Chill, for garnish 1 Ounce Salsa, for garnish 1 Sprig Cilantro, for garnish 1 Lime -Coat tuna steaks with the cajun spice (can
be found in the spice section in most supermarkets) and place on the broiler for 2-3
minutes on each side. "The Fishing Chef" |
Mostaccioli Seafood Pasta
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Grilled Swordfish with a Citrus
Salsa 4 Each 7 Ounce swordfish steaks 3 Each Oranges, peeled and small diced 2 Each Limes, peeled and small diced 1 Each Lemon, peeled and small diced 1 Cup Red, Green and Yellow bell peppers small diced 1 Medium Red onion, small diced 1/2 Cup Black Beans, cooked 1 1/2 T. Cilantro, chopped 1 T. Mint, chopped 1 T. Sugar 1 oz. Rice Wine Vinegar Salt and Pepper to taste -Mix all the ingredients together except the swordfish and marinate for 1 to 2 hours. -Brush swordfish with oil and grill. -Top swordfish with citrus salsa. -Serve with rice and a nice salad. 4 Each 7 Ounce swordfish steaks 3 Each Oranges, peeled and small diced 2 Each Limes, peeled and small diced 1 Each Lemon, peeled and small diced 1 Cup Red, Green and Yellow bell peppers small diced 1 Medium Red onion, small diced 1/2 Cup Black Beans, cooked 1 1/2 T. Cilantro, chopped 1 T. Mint, chopped 1 T. Sugar 1 oz. Rice Wine Vinegar Salt and Pepper to taste -Mix all the ingredients together except the swordfish and marinate for 1 to 2 hours. -Brush swordfish with oil and grill. -Top swordfish with citrus salsa. -Serve with rice and a nice salad. Hey Mark, Nice catch on the octopus on your last trip, but what about the lizard fish.... HA HA!!! Chuck "The Fishing Chef" |
 Poached Salmon with a Cilantro Orange Sauce4 Each 8 Ounce Salmon Filets 12 Each Mandarin Oranges, Canned, Chopped 6 Ounces White wine -Fill a large sauce pan by 2/3 with water and add white wine. Bring to a simmer. -Add the salmon fillets and poach for 6-8 minutes or until cooked completely through. -In a small sauce pan add orange juice and triple sec and simmer until slightly thickened add chopped cilantro and swirl in butter. -Pour equal amounts of sauce on each plate (saving about 1 ounce for garnish) place poached salmon in the center of the plate over the sauce. -Add the chopped mandarin oranges to the reserved sauce and heat trough, then place on the top of the poached salmon. -Place the whole mandarin oranges with a spring of cilantro on the rim of the plate for garnish. "The Fishing Chef" |
 Grilled Tuna With a Balsamic Garlic Basil Tomato Compote4 Each 7 Ounce Tuna Filets 6 Each Roma Tomatoes, medium dice 2 Ounces Balsamic Vinegar 3 Tablespoons Chopped Basil, fresh 2 Tablespoons Garlic, minced 1 Ounce Olive oil Salt and Pepper to taste -Dice roma tomatoes and place into a glass mixing bowl. -Add basil, garlic, balsamic vinegar, olive oil. -Mix well. -Season to taste. -Grill tuna. -Serve with rice and a vegetable, top grilled tuna with the tomato compote. |
 Ceviche 2 Pounds Tuna or Yellowtail, medium diced 1/4 Cup Parsley, chopped 1/2 Cup Cilantro, rough chop 1 Cup Tomato Juice, V-8 2 Tablespoons Olive Oil 2 Tablespoons Jalepenos, minced 3/4 Cup Red Onion, medium Dice 4 Each Serrano Chilies, seeded and minced 2 Medium Tomatoes, medium dice 1 Teaspoon Oregano, dry Juice from 7 Limes -In a large glass bowl combine all
ingredients together and allow to marinate for -Salt and Pepper to taste. -Add hot sauce for more spice. -Black Beans and or Corn can be added for color and taste. |
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| You too can get published right here at CharkBait. Have an
idea other boaters or fishermen could use, some experience to share, a great trip to
report? Well, get typing, include some pics, and if your article is selected for
publication you'll receive a free CharkChirt and the appreciation of other fishermen.
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