OCEAN FOOD! Lets share Recipes...

[divingchef]

all you spearfisher-people, non-spear fisher people, and water-women and water-men lets talk about food....

remember seeing the locals filet that fish on the beach and make ceviche right before your eyes....you´ve tried it a hundred times, never the same...

Here´s a chance to trade your best Poke, Ceviche, Sashimi, Tartar, Marinade, jerky, grill whatever ......

There´s nothing like fresh fish...how do YOU like it?

To get the ball rollin´, here´s one of the one´s I use in my kitchen and our guests love it....

Ceviche de Cabrilla (drew deckman)

4 portions

500g Sea Bass, Grouper, or Snapper Filet (still in rigor mortis if possible)
cut into dice.
75g Cilantro Leaves Chopped
75g White Onion small dice
75g Peeled, Deseeded, Diced Hierloom Tomato
25 g Deseeded Chile Serrano (or to your heat level) fine dice
Juice of 5-7 limes depending on your "acid" tollerance
Sea Salt to taste
1/2 tsp ground cumin

Method:
quickly wash the diced fish in warm water then alternately in very cold water. Allow water to drain. Add salt, lime juice, cumin and chile. Mix well. Allow to marinate for 4 hours chilled. Add remaining ingredients, adjust seasoning...enjoy with totopos (tortilla chips) and cold cold pacifico....

Saludos!

[BuzzGA]

My first entry is a simple one...

Fresh cobia steaks wrapped in bacon and grilled. It is simple but so good

[maverick]

Do U have any good grilling reciepes?

[divingchef]

hey Mav....check out the "sea-side recipe swap" over on "surface interval"....that thread took off alot more than this one did.....if you can´t find the recipe youre looking for, let me know, I´ll post what you need.....

Love and truffles......

DC

[maverick]

Diving chef, I looked at the recipies on the surface interval posts sounds like some good chow.

[Tom A]

was watching the food network cooked red snapper in parcahment paperin the micro wave

[cheebaweebie]

Check out the recipies on this other Board I post on Spearfishing Planet - Powered by vBulletin
For quick and easy I dip filets in butter then sprinkle with Blackening Season then throw on the table top grill. Smack a piece of sharp cheddar and some tarter on an onion roll with the fixins (lettuce, onion, tomato). Nice and quick

[patrick-j]

One of the old style smoking techniques that my old Irish great grand dad had was a hickory smoke box. They would dig a pit about 2 feet deep, use hickory chip coals and place the box over the coals. The box was about 3 feet high and about 20 inches wide with three drawers and what made this so cool was the floor of the drawer was a thin lattice work of hickory along with the box so taht the fish was surrounded by hickory. Very tasty

[patrick-j]

I like using hickory or applewood planks to grill on.

[divingchef]

Originally Posted by patrick-j

One of the old style smoking techniques that my old Irish great grand dad had was a hickory smoke box. They would dig a pit about 2 feet deep, use hickory chip coals and place the box over the coals. The box was about 3 feet high and about 20 inches wide with three drawers and what made this so cool was the floor of the drawer was a thin lattice work of hickory along with the box so taht the fish was surrounded by hickory. Very tasty

there is another thread in surface interval called "seaside recipe swap" if your interested in more recipes...thanks for the tip....sound pretty cool....kind of like Kalua Pork without the Ti Leaves