From The Admirals Kitchen
Langosta: lobster, a high-end restaurant favorite in Acapulco, Puerto Vallarta and other resort towns. The Baja California Peninsula spiny lobster fishery was accredited in 2004 by the Marine Stewardship Council. It is the first community fishery in the developing world to meet the MSC’s criteria for ecologically sustainable fisheries. Langostino: pelagic red crab, found in the Sea of Cortez and used interchangeably with lobster meat in empanadas and enchiladas. Lenguado: flounder, caught in the Sea of Cortez. In Baja California,...
read moreJC’s Sportfishing Cabo Fish Report to June 8th
Jc Sportfishing Weekly Fish Report. As the Admiral Seas It Fishing Report: 6/1/14 to 6/8/14 Stop by Our Office for up to Date Fishing Report. Well school is out for summer and I think it is going to get really busy this year. Please make your reservations a little sooner if you plan on coming down in the summer time as I expect we are going to be very busy this season. It is the time of year for all the big Blue and Black Marlin to move into the area so we are getting prepaired for the busy out of school season. Jc Sportfishing Charters is a...
read moreFrom The Admirals Kitchen – Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts
From The Admirals Kitchen – Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts This is a delicious and easy entrée for date night or for a dinner party. The sauce can be made ahead and all you have to do is sear the grouper, when ready to serve top with the sauce and you have a restaurant quality meal in no time. Lemon Infused Extra Virgin Olive Oil . I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won’t do and you will be delighted with...
read moreFrom the Admirals Kitchen – Grilled Whole Red Snapper
Grilled Whole Red Snapper · COOK THE FISH: Pick your favorite flavor combination (Mexican, Asian, Mediterranean or Caribbean, at left). · Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil. · Light a grill...
read moreFrom the Admirals Kitchen – How to Make Fish Jerky
How to Make Fish Jerky Jerky isn’t just for beef. If you have access to fresh low fat fish, then you may want to try making fish jerky. The process is pretty much the same as for beef, buffalo, venison, etc., except most of the marinades I’ve seen used call for a sweeter taste. And of course, you’ll want to remove the fine bones. The first thing to do is select the fish you want to use like trout, perch or tilapia. For other fish with a fat content of less than 2.5% to under 5%, see the chart below (1). Remember – unlike beef, you can’t trim...
read moreBroiled Grouper Parmesan – From The Admirals Kitchen
From The Admirals Kitchen Broiled Grouper Parmesan “Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don’t like fish to make it afavorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.” 2 pounds fresh grouper fillets 2 tablespoons lemon juice 1Ž2 cup grated parmesan cheese 1Ž4 cup soften butter 3 tablespoons mayonnaise 1 dash hot pepper...
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