Fresh Yellowtail Fillet with Lime and Ginger!
From The Admirals Kitchen is Open Again!! Fresh Yellowtail Fillet with Lime and Ginger!!!! Directions Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes. Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato,...
read morePacific Sierra Recipe!
From The Admirals Kitchen is Open Again!! Pacific Sierra Recipe!!! I don’t know why some people don’t like Pacific Sierra and why it’s not more widely served in the States. We here in Baja know all about it!!! It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better. Ingredients 2 garlic cloves, peeled 2 tsp paprika 1 tsp sea salt, plus more to taste...
read moreHow to Grill Dorado?
From The Admirals Kitchen is Open Again!! How to Grill Dorado? Dorado is a flavorful, dense, firm fish that can be found in fillets or steaks. This rich fish is called dolphin in some parts of the world, though not in the family of dolphins that are mammals. To eliminate possible confusion, it has become known by its Hawaiian name mahi mahi, which means strong. In other parts of the world it is known as Dorado,which is its actual scientific name. The tasty fish is low in carbohydrates and fat, so it is a healthful choice for almost any diet....
read moreRooster Fish Ideas?
From The Admirals Kitchen is Open Again!! Rooster Fish Ideas? A challenging game fish, roosterfish isn’t usually considered a tasty food fish. Its distinctive dorsal fins — seven thin, long spines — rise when the fish becomes excited, giving the fish its common name. An in-shore species found in the eastern Pacific Ocean from southern California to Peru, its meat is tough and has a strong flavor. Look to the cuisine of the folks who reside on the shores near the roosterfish’s habitat for the proper ways to cook this...
read moreBlackened Grouper
From The Admirals Kitchen is Open Again!! Blackened Grouper Ingredients 10 (6-ounce) grouper fillets 1/4 cup Cajun Spice Mix 5 teaspoons canola oil, divided 5 teaspoons butter, divided $ 10 lemon wedges Preparation Rub each side of fillets with Cajun Spice Mix. Heat 2 1/2 teaspoons oil and 2 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 5 fillets; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining oil, butter,...
read moreGrilled Dorado with hot sauce beurre blanc sound good?
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 salt and later topping off the pungent brew with some cider vinegar. You’ll find plenty of use for...
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