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Ocean to Galley Recipes

Ocean to Galley (Chimichurri)

2020-07-05T08:46:09-07:00July 5th, 2020|Capt Art's Blog, Ocean to Galley Recipes|

Are you looking for an easy marinade? Team Searcher has you covered. Chimichurri is great for meat, veggies, and so much more. Chimichurri is super easy to make and will last in the fridge or can be frozen. It is delicious and will be the hit of the meal.

Ingredients

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)

  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

  • 1/2 cup diced red onion

  • 3 Tablespoons fresh oregano, tightly packed (optional)

  • 3 cloves of garlic, peeled

  • 2 Tablespoons fresh lemon or lime juice

  • 2 Tablespoons red wine vinegar

  • ¼ tsp sea salt

  • ¼ tsp freshly-ground black pepper

  • ¼ tsp red pepper flakes, or more, to taste

  • ½ cup good-quality olive oil

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil

Instructions

  • Item1

  1. Add all ingredients except the olive oil to a food process or, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Ocean to Galley (Fish Taco)

2020-05-12T11:12:58-07:00May 12th, 2020|Ocean to Galley Recipes|

Looking for more options with your tuna?

Tommy the Fish Monger gives us a great recipe for what to do with all the tuna we have caught or is in the freezer. It’s Tommy’s take on a fish taco or a spanish style way to prepare your tuna.

Ingredients

  • Fish (Tuna)

  • Half an onion 

  • Bell pepper *optional

  • Zucchini *optional

  • Hand full of Mushrooms *optional

  • 2tbs Taco Seasoning

  • 1 cup of salsa

  • *Optional torillas or rice

Directions 

  • 1. Chop vegetables and fish into cubes. (vegetables of your choosing.)

  • 2. Place fish in pan  (cook until no longer pink)

  • 3. Add vegetables cook until tender.

  • 4. Add taco seasoning (couple table spoons) 

  • 5 Add salsa(cup)

  • 6. Enjoy

Ocean to Galley (Chimichurri)

2020-04-29T18:29:46-07:00April 29th, 2020|Capt Art's Blog, Ocean to Galley Recipes|

Are you looking for an easy marinade? Team Searcher has you covered. Chimichurri is great for meat, veggies, and so much more. Chimichurri is super easy to make and will last in the fridge or can be frozen. It is delicious and will be the hit of the meal.

Ingredients

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)

  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

  • 1/2 cup diced red onion

  • 3 Tablespoons fresh oregano, tightly packed (optional)

  • 3 cloves of garlic, peeled

  • 2 Tablespoons fresh lemon or lime juice

  • 2 Tablespoons red wine vinegar

  • ¼ tsp sea salt

  • ¼ tsp freshly-ground black pepper

  • ¼ tsp red pepper flakes, or more, to taste

  • ½ cup good-quality olive oil

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil

Instructions

  • Item1

  1. Add all ingredients except the olive oil to a food process or, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Ocean to Galley (Tuna Hand Rolls)

2020-04-22T17:06:38-07:00July 6th, 2019|Ocean to Galley Recipes|

Looking for more options with your tuna? 

Tommy from Catalina Offshore Products gives us a great recipe for what to do with all the tuna we have been catching. It’s Tommy’s take on a delicious tuna hand roll.

Ingredients

  • Nori (Seaweed sheets)
  • Cubed tuna
  • Asian pear
  • Japansesse Mayo (Kewpie)
  • Soy sauce 
  • Garlic
  • Ginger
  • Seaweed Salad
  • Tobiko (Fish eggs)
  • Ginger pickled squid
  • Furikake

Looking for more options with your tuna? 

Tommy from Catalina Offshore Products gives us a great recipe for what to do with all the tuna we have been catching. It’s Tommy’s take on a delicious tuna hand roll.

  • Nori (Seaweed sheets)
  • Cubed tuna
  • Asian pear
  • Japansesse Mayo (Kewpie)
  • Soy sauce 
  • Garlic
  • Ginger
  • Seaweed Salad
  • Tobiko (Fish eggs)
  • Ginger pickled squid
  • Furikake

Ingredients

Looking for more options with your tuna? 

Tommy from Catalina Offshore Products gives us a great recipe for what to do with all the tuna we have been catching. It’s Tommy’s take on a delicious tuna hand roll.

Ingredients:

  • Nori (Seaweed sheets)
  • Cubed tuna
  • Asian pear
  • Japansesse Mayo (Kewpie)
  • Soy sauce 
  • Garlic
  • Ginger
  • Seaweed Salad
  • Tobiko (Fish eggs)
  • Ginger pickled squid
  • Furikake

Tackle Tip Thursday Vol. 52 (Father’s Day Edition)

2020-03-18T14:04:38-07:00June 13th, 2019|Ocean to Galley Recipes, Tackle Tip Thursday|

Today’s Tackle Tip Thursday is all about Father’s Day. We have a bonus Tackle Tip Thursday with Ocean to Galley this week. We have Tommy and Catalina Offshore Products who gives us an easy delicious meal for dad using frozen fish he had left over, or you have left over. Quick, easy and delicious. Plus you can use the fish that is taking up room in your freezer for the new season. Our crew approved.👍👍 Thank you so much Tommy and Catalina Offshore Products!

Finished product.

For more Tackle Tips click here to hook more!

Ocean to Galley (Portuguese Tuna Salad)

2020-04-22T16:51:04-07:00February 19th, 2019|Ocean to Galley Recipes|

Looking for a way to prepare all your Searcher-caught fish or a use for your canned tuna you made with Dave’s Jarred tuna? How about giving Tommy’s Portuguese Tuna Salad a try? 

Tommy says you can use Catalina Offshore products Catalina’s Choice solid packed tuna or your own jarred tuna or even steamed tuna. They all taste great. Tommy’s Portuguese Tuna Salad can be an appetizer with crackers and vegetables or an amazing tuna melt. It is all your choice and all delicious and worth a try.

Ingredients:

  • 6 oz  can of Catalina’a choice Soild Pack Tuna in Olive Oil (don’t drain)  or your own, you can also use steamed tuna as well. 
  • 1/4 cup red wine vinegar (more to taste)
  • 1/4 cup diced yellow bell pepper
  • 1 tbsp capers
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt & pepper
  • Olive oil

Directions:

  • In a bowl mix together tuna, vinegar, onion, bell pepper, capers and garlic and onion powders. Season with salt and pepper and additional olive oil to taste. Serve with crackers or vegetables, or use for sandwich filling. to make the BEST tuna melt ever, use a high quality sourdough and sliced Swiss or sharp white cheddar! Store salad in airtight container in refrigerator for up to a week.
    • Adapted from Tommy’s original recipe which uses fresh steamed tuna.

      Full recipe card

Ocean to Galley (Jarred Fish/Tuna)

2019-01-04T09:56:10-08:00January 4th, 2019|Capt Art's Blog, Ocean to Galley Recipes|

Looking for a way to prepare all your Searcher-caught fish? How about giving Dave B.’s family recipe for jarred (canned) fish a try?

Dave says wahoo and yellowfin are his favorites to jar. (He said that yellowtail was too strong and bluefin he had to throw out as it was too strong.) It’s delicious and worth a try.

“It’s delicious!” ~Team Searcher

Ingredients:

  • 6 lbs of fish (your choice) in cubes
  • 1/8 tsp of sea salt (per jar)
  • 12-8oz jars

Directions:

  1. Sterilize jars first. (Dave says to use the dishwasher or boil jars.)
  2. Cubed fish and salt are placed in the jars. Fish added first, then add salt.
  3. Place jars in pressure cooker for an hour (Follow directions on pressure cooker as time and size may vary.)
  4. Enjoy! The shelf life is quite long.

Ocean to Galley: Fish Spread Appetizer

2018-11-21T09:12:01-08:00November 19th, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Are you looking for an easy appetizer to serve for Thanksgiving or any holiday party? Do you have left-over fish from your trip on Searcher?  Our friends over at FP Gourmet at the Market have just the appetizer for you. It is delicious and will be the hit of the meal or party. 

Ingredients:

  • 8 oz cream cheese (softened)
  • 1/2 cup sour cream
  • 1TBS FP Gourmet all purpose rub
  • 2TBS chopped green onion (for garnish)
  • 1 tsp horseradish (prepared)
  • 1/4 pound (1/2 cup) smoked fish

Instructions: 

  1. Using an electric mixer, beat the cream cheese until smooth.
  2. Add the sour cream, FP Gourmet all purpose rub, and horseradish. Mix well.
  3. Remove the skin from the smoked fish, and crumble the fish with your fingers. Add to the bowl and mix.
  4. Let chill for at least 1 hour or overnight. Garnish with onions.

Ocean to Galley: Coconut-crusted Wahoo

2018-10-12T19:44:37-07:00October 12th, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for a way to prepare your Searcher-caught wahoo? How about chef Geri Sue’s Coconut-crusted Wahoo? This is one recipe you will not say “Ono” to!

Ingredients:

  • 1 pound of wahoo fillets
  • 1 egg
  • 1/4 Cup of water 
  • 1/2 Cup of Coconut (shredded, sweetened)
  • 1/2 Cup of Panko
  • Salt and pepper, to taste

Garnish (Optional):

  • Miso Ginger sauce   

Directions: Preheat oven to 325° F.  Combine the egg and water in a small bowl, whisk until mixed. Set aside. Combine the Panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside. Pat the wahoo fillets dry using a paper towel, season each side with salt and pepper(if desired.) Dip the fillets in the egg mixture and then dredge in the coconut/panko mixture. Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes.

Ocean to Galley: Skipjack (Aku) Poke

2018-10-12T08:35:04-07:00October 9th, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for a way to prepare all your Searcher-caught fish? How about Chef Dan’s Poke? it’s delicious and is worth a try.

It’s surprisingly…..delicious!

-Capt Art

Ingredients:

  • 1- 2Lbs of skipjack (Aku)
  • 3 Tbsp of Sesame Oil
  • 2 Tbsp of Soy Sauce
  • 1 Tbsp chile paste (sambal oelek)
  • 1/4 finely minced red onion
  • 1 diced avocado
  • 1 Tsp of Kosher salt (to taste)

Garnish:

  • 1 Tsp of Sesame seeds
  • 1 green onion (sliced)

Directions: Mix all ingredients together in a medium bowl. Serve with tortilla chips, rice crackers or over rice. Serves 6 (serving size: 1/3 cup)

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