Rockcod Ceviche

  • 2 pounds rockcod cut into ½” cubes
  • 12 limes juiced
  • 2 serrano peppers (seeded and diced small)
  • 2 jalapeno peppers (seeded and diced small)
  • 2 yellow onions diced
  • 4 roma tomatoes seeded and diced
  • 1 cup cilantro diced
  • 8 garlic cloves
  • 2 avocados diced
  • tortilla chips (not cheapo chips)
  • teaspoon cumin
  • teaspoon salt

Soak the cut up rockcod in lime juice in a glass, ceramic or stainless bowl (NO aluminum or plastic) in the fridge (the citric acid from the limes cooks the fish) for 4 hours. I use two-quart canning jars. Completely submerge the fish in juice. After 4 hour lime soak, mix everything, including the lime juice in a big glass, ceramic, stainless bowl and put back in fridge for an hour. Get your tortilla chips and a cold beer ready. You’re going to be busy for a while.


M M M Good Fish Tacos

Mango Salsa – Mix all up and set aside
  • 1-2 Mangos diced
  • 1 Lime
  • Cilantro
  • 1 Small Red Onion diced

    Coleslaw – Mix all us and set aside
  • ½ Head of Cabbage shredded
  • ½ TBSP Fresh Lemon juice
  • 1 cup sour cream
  • Salt & Pepper to taste

    Chipotle Mayonnaise – Mix all this up and set aside
  • 1 Cup Mayonnaise
  • 7 oz can of Chipotle in Adobe Sauce
  • Dice up two of the peppers
  • 2 TBSP of the sauce

    Fried Rockcod
  • 10 rockcod (20 boneless filets)
  • 4 cups of regular flour
  • Crisco vegetable oil
  • Old Bay seasoning (or some facsimile of)
  • 2 Bottles of “good” beer (no coors light)

    1. Get the Crisco going and have enough to cover the filets. Get hot but not smoking hot.
    2. Open two bottles of beer and start drinking one of them and pour the other in a bowl.
    3. Dip each filet in the beer bowl then roll around in the flour then dip in the beer again and dip in the flour a second time. Then sprinkle with Old Bay (instead of salt).
    4. Lay in the HOT oil about 4-5 minutes per side until golden brown. Take out and lay on paper bags or paper towels.

    Stewart's Lingcod fish stew

    • One lingcod cleaned or just use fillets
    • Peel 4-5 medium potatoes and dice half inch by half inch
    • Dice 2 onions
    • Salt & Pepper
    • Dice a couple stalks of celery
    • A can or bag of peas
    • A can or bag of corn
    • A quart of milk
    • Two tablespoons of corn starch mixed in a half cup of water

    Put it in a pot of water of about 1 gallon water boil. Boil for half hour to 45 mins. Add salt and pepper.

    Remove fish
    Cool fish
    Pick off meat and remove bones etc
    Throw fish and all ingredients into pot

    Boil it down for 30 minutes. It is amazing.


    Okie Tartar Sauce

    • 1 cup mayonnaise
    • 2 whole dill pickles, shredded
    • ½ red onion, minced
    • 1 Tsp. garlic powder
    • ½ Tsp. onion powder
    • ¼ Tsp. salt
    • ¼ Tsp. black pepper
    • 1 Tsp. lemon juice

    Shred pickles, chop red onion, and combine with mayonnaise. Add seasonings and lemon juice. Mix well. Let sit in refrigerator for 1 hour. Serve with fish and enjoy.


    Greg's Bonita Poki

    • 1/2 pound Bonita or Ahi tuna, sushi grade
    • 1/2 cup chopped green onions
    • 1 clove minced garlic
    • 1 tsp minced ginger
    • 1/2 tsp sea salt
    • 1 tsp sriracha sauce
    • 1 tsp sesame oil
    • 2 tbsp soy sauce
    • 2 tsp Fish sauce
    • 1 tbsp sesame seeds
    • 1 tbsp orange zest
    • 1/2 tbsp lime zest
    • 1 tbsp squeezed orange juice

    Dice your fish into nickle sized pieces then place in a non-aluminum bowl and place in the freezer for about 30 minutes to keep chilled. While fish is chilling you can prep all other ingredients.

    Remove bowl of fish from freezer and add all the wet ingredients to the fish in the bowl. Then one by one, add the dry ingredients, stirring and mixing after each new ingredient is added so that everything is evenly dispersed. Thats it. Now its ready to eat.


    Hot Bobby’s Lingcod

    • Dixie Fry (any grocery store… even Safeway)
    • 8 lemons juiced
    • 3 pounds lingcod cut into fish sticks
    • peanut oil
    • canola oil
    • tartar sauce

    Soak fish sticks in lemon juice for at least an hour. Get a big skillet hot with ¼” peanut oil and ¼” canola oil. Roll fish in a bowl of Dixie Fry and place in hot oil. Turn once. Done when golden (not dark).


    JT’s BBQ Halibut

    • 3 to 4 pound halibut filet(s)
    • BBQ sauce
    • 1 jalapeno seeded and sliced lengthwise into strips
    • 1 onion sliced thin
    • ½ pound mozzarella sliced into thin medallions (not the cheap stuff either)
    • little salt & pepper

    Place halibut (don't layer fish) in a ceramic or oven safe glass casserole style dish. Layer onions and jalapeno over fish. Cover 3/8" with bbq sauce (not too much). Layer mozzarella slices on top. Bake uncovered in preheated oven at 350 for 20-25 minutes. When you remove from oven it’s still cooking. Test for rawness after a few minutes of being out of the oven.


    Tom's "get 'er done" Salmon on a cedar plank

    • Cedar plank SOAKED FOR TWO HOURS before starting this recipie
    • Salmon filet(s)
    • Salmon rub seasoning or Chef Prudomes Seafood Magic (Safeway has it)
    • Note: Don't use any liquids or seasonings other than the above (oil, beer, etc and don't add salt and pepper, etc. Just stick to the ingredients listed)

    Soak cedar plank for two hours. On a plate, season the tops of the filets with a coating of seasoning. Place cedar plank on heated grill for 5 minutes then flip over. Place the filets skin side down on the plank, keep the grill around 300-350 if possible. Cook for 15-20 minutes depending on the thickness of the filets and amount of heat. This is the most simple way to cook the filets and best tasting I've found yet.


    Keoki's Salmon on a cedar plank

    • Cedar plank
    • Salmon filet(s)
    • Course sea salt
    • Ground black pepper
    • Extra Virgin Olive Oil
    • Butter
    • Honey
    • Bourbon

    Soak cedar plank for one hour. Place Salmon filet on the plank and cover with EVOO, then course sea salt and fresh ground black pepper. Heat in small pan equal parts of butter, honey and good bourbon glaze salmon with half of the mixture and complete when the salmon is done.

    On the grill, indirect heat with a few hickory chips and your good to go.


    Dungeness crab

    • Steam method – Put about one inch of water in bottom of pot and have a raised basket like the one you use for steaming vegetables. Sprinkle water with some Old Bay season. Get the steam going real good then dump crab in the basket and cover.
    • Boiled method – Get about 1/2 pot full of boiling water. Add some Old Bay seasoning, a couple bay leaves, and a little lemon juice.
    • Both methods cooking time: 13 minutes for cleaned crab (no guts just meat and shell) 15 minutes for whole live crab
    Serve with individual bowls of melted butter with a little garlic powder and lemon juice. Sourdough bread, salad, and wine. You’re going to need some crab/lobster shell crackers, a roll of paper towels, and a big discarded shell bowl on the table.

    Josh Halibut

    • Halibut Steaks
    • Panko Italian Seasoning Bread Crumbs Mix
    • 1 Egg, raw beaten
    • Flour
    • Olive Oil
    • Lawry's Garlic Salt

    Cut raw fairly thick Halibut Steak into 4 pieces, dust flour over each piece of Halibut, dip in raw egg, then coat each piece of Halibut with Panko Italian Seasoned Bread Crumbs.

    Put 2 TBS of olive oil in a fry pan and saute each side of the Halibut for five minutes, total cooking time ten minutes. Salt with Lawry's Garlic Salt.


    Ron's Gravlax

    Salmon filets cut no more than 1" thick.
    • salt
    • fresh dill
    • vodka

    Put boneless filets on a plate and sprinkle (almost coated) with salt. Lay dill weed on top and spritz filets with vodka.

    Put filets meat-to-meat (not skin-to-skin) and wrap tightly with saran wrap.

    Lay flat on plate in refrigerator with something heavy on top like a brick for 36 hours.

    Flip the wrapped filets over and apply brick pressure again for another 36 hours.


    Smoked Salmon Deluxe - Tom's version

    Based on 5 pounds of salmon filets cut no more than 1" thick. Have a bag of Little Chief Alder wood flavor fuel ready for smoking the following day.
    • 2/3 cup sugar
    • 5 cups soy sauce
    • 2 cups water
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 tsp. black pepper
    • 1/2 cup capers
    • 1 tsp. cayenne pepper
    • 1 tsp. Tabasco sauce
    • 1/2 bottle of decent ($12-15 a bottle) white wine (in other words, no 2-buck chuck)

    Put everything in a blender on real slow or use a hand held blender/mixer.

    Submerge fish in brine using a stainless, glass or ceramic bowl/pot (non-aluminum). Cover for 18-24 hours in fridge.

    Take salmon out of fridge, oil up racks with vegetable oil (spray on PAM works great) then put fish on racks, skin side down. Fan the racks for about 30-60 minutes so some sort of skin (pellicle) develops. Start the smoker with a pan of wood.

    Smoker ought to be smoking good. Drop rack of fish into smoker. I smoke mine for 5 or 6 hours depending on weather and amount of fish in the smoker. Usually takes 4-5 pans of wood. Change pan about every hour. Fish on bottom racks get cooked more so put big/thick pieces on bottom and thinnest on top.