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 condiments

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 fish heads.
4. Add tomato sauce, carrots and celery and cook over medium heat for 20 minutes.
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
Halibut Recipes
Mahi Mahi Recipes

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