Our Favorite Fish Recipes
Fish Tacos a la "Cintas"
- 2 lbs shortnose spearfish, mahi-mahi or medium-textured
saltwater fish, cut into 1-inch cubes
- 1 bunch cilantro, chopped
- 1 tomato, diced
- 2 cloves garlic
- 1 red onion or sweet onion, thinly sliced
- ½ cup olive oil
- 8 flour or corn tortillas
- 1 tsp. Hawaiian seasoning salt
- 1 tsp. coarse black pepper
- Salsa, cheese, sour cream or other desired
Sautee garlic and onion in olive oil in medium sauce pan
or wok until soft. Add fish cubes to garlic and onion mixture, cook until
medium rare or soft white in color. Cover and turn off heat. Warm tortillas
and place in warmer basket until ready to serve. Place fish in tortilla,
sprinkle with cilantro and diced tomato; add salsa, cheese, sour cream
or other condiments. Serves three.
A great side dish for this is fresh fried rice and/or sliced
tomato and cucumber marinated in Bernstein’s oil, vinegar and Parmesan
cheese salad dressing.
Escabische (Portuguese-Style Marinated Fish)
- 2 lbs. fresh fish fillets cut into cubes (Preferably firm textured
fish, i.e. tuna, halibut, ono or spearfish)
- 2 garlic cloves/ minced
- 1 purple onion
- 1 cup distilled vinegar
- 2 Bay Leaves
- 1 bunch parsley (Diced)
- ½ cup olive oil
- 1 large lime (Squeezed over fish)
- Salt/Pepper to taste
Combine all ingredients in large bowl and stir lightly until mixed thoroughly.
Cover with plastic wrap and let marinade for 3 hours. Serve chilled with
crackers or fresh baquette
Serves 4 - 6 persons
"Cioppino" a la Cintas
- 3 bottom fish heads
- 3 cloves garlic diced
- 2 cans canned tomatoes (whole & cut)
- ½ cup Virgin Olive Oil
- 6 bay leaves
- 2 tablespoons salt
- 1 tablespoon ground pepper
- 1 large sweet (Maui) onion & 3 celery
sticks chopped finely
- 3 medium size carrots, sliced thinly
- 2 lb fresh salt water bottom
fish such as rock cod, sculpin, snapper or halibut
- 1 lb fresh dungeness
or king crab broken into sections (may substitute lobster)
- 12 ea. mussels
- 12 ea. New Zealand cockles (Clams)
1. Fill large pot 3/4 full with fresh water and add garlic, bay leaves,
salt, pepper and olive oil. Bring to boil.
2. Place fish heads, in pot and boil for 15 minutes. Lower temperature
to simmer and cook for 30 minutes covered.
3. Using a collander pour stock into a ceramic pot or crock-pot, discarding
4. Add tomato sauce, carrots and celery and cook over medium heat for
5. Add balance of fish and shellfish and simmer covered for 20
Serve in deep bowls dishing into each bowl a variety of fish and shellfish.
Serve with warm baguettes or French bread.
Serves 4-6 persons
Here are a few links to some other great fish recipes. Give them a try!
Pan-Grilled Tuna With Peach Salsa
Spearfish with Roasted Pineapple Salsa
Mahi Mahi Recipes