Pan Fried Sierra!!!
From The Admirals Kitchen is Open Again!! Pan Fried Sierra!!! Now you are ready to cook fish as simply as possible: pan-fried. Allow about 6-8 oz. (about 200 grams) per serving, or just eye-ball an amount that looks good for your appetite. For each 6-oz. fillet, prepare 1 tablespoon of flour, seasoned with salt and pepper. Dredge the fish in the flour, coating it well on all sides. Heat a skillet over medium heat with equal amounts of olive oil and butter . If you are cooking 2 fillets, 1 tablespoon of each is enough. When the butter has...
read more2 Lobster Recipes!
From The Admirals Kitchen is Open Again!! 2 Lobster Recipes! Lobster Tacos!!! Hey Hey! Ingredients Yellow Tomato-Chipotle Salsa: 2 limes, zested and juiced 1 tablespoon chopped chipotle in adobo puree 2 teaspoons honey 1/4 cup extra-virgin olive oil 3 yellow tomatoes, halved, seeded and diced 1/2 small red onion, thinly sliced 1/4 cup chopped fresh cilantro leaves, plus more for garnish Salt and freshly ground black pepper Lobster Taco: 2 1/2 pound lobster, parboiled and split in 1/2 lengthwise Canola oil Salt and freshly ground black pepper...
read moreWahoo Marinade Recipe!!
From The Admirals Kitchen is Open Again!! Wahoo Marinade Recipe!! Ingredients: 4 wahoo steaks 1⁄2 cup olive oil 1 tablespoon lemon juice 1 tablespoon lime juice cayenne pepper, spice 1 pinch of crushed chili pepper flakes 1⁄2 teaspoon salt 1 teaspoon pepper 2 tablespoons minced garlic Directions Make you marinade, mix olive oil, lemon juice, lime juice, cayenne pepper, chili flakes in a bowl. Rinse and pat dry your wahoo and put in the marinade.Cover marinading fish and put in the fridge for 30 minutes.Heat griddle pan – you don’t...
read moreI Got 2 Recipes for You!!! One Dorado one Tuna!!
From The Admirals Kitchen is Open Again!! I Got 2 Recipes for You!!! One Dorado one Tuna!! Yeehaw!!! Grilled Dorado with hot sauce beurre blanc sound good? Use this recipe and make it tonight! Hot sauce is a natural condiment for fried chicken and even oysters, but chef Hugh Acheson will deepen your appreciation of it. A good hot sauce, he says, “adds acid and nuance to things – that vinegary pucker thing I like.” At his Atlanta restaurant, Empire State South, his crew even makes a house hot sauce, fermenting barrels of pulverized peppers and...
read moreGrilled Yellowtail with Mango Sauce
From The Admirals Kitchen is Open Again!! Grilled Yellowtail with Mango Sauce Directions Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa. Mango Salsa: To make mango...
read moreSierra Ceviche!!! Jc Style!!!!
From The Admirals Kitchen is Open Again!! Sierra Ceviche!!! Jc Style!!!! Ceviche Baja Style · 2 lb of any fish you bring back like Dorado and Sierra Mackerel · 2 cups of fresh lime juice (bottled is OK but fresh is better) · 3 cloves of garlic minced · 2 lb of ripe tomatoes diced · 1 cup of diced white onions · 1/2 cup of chopped fresh cilantro · 1/2 teaspoon of kosher salt · 1/4 teaspoon of fresh ground black pepper · 1 or 2 Serrano peppers diced and seeded (1 if you...
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