“We see these fish occasionally, maybe a couple of times a year. I would either dust with panko crumbs and fry it, or pan sear it in butter and our Cajun Blackened Rub.”
Check out those teeth!
Are you looking for an easy recipe for Searcher-caught Bluefin? Team Searcher has you covered. The owners of 
California Keto gave us there easy to make seared bluefin that is not only easy but delicious! (Not to mention keto friendly.) We love anything ocean to galley and so do our friends at California Keto. California Keto is a locally and family owned and operated Keto grocery store. California Keto is changing the way you shop for top quality Keto foods. Let’s get cooking and eating.
1- 4 pounds of Bluefin steaks
1 cup fresh ground pepper (Just to coat both sides of the tuna)
1/4 cup Sesame seeds or less just to coat the tuna.
Optional Dipping Sauce
Mix and serve.
Let fish rest on the counter while you prepare ingredients
Cut fish to desired size.
Preheat pan to medium high heat.
Coat fish with pepper and sesame seeds on both sides.
Sear fish on each side for 60 to 90 seconds
Let fish rest and enjoy.
Thank you so much to our friends at California Keto! Make sure to head over to their website for all your keto needs.
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.
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 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
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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
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.
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.
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:
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!
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:
Directions:
Full recipe card
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:
Directions:
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:
Instructions:
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:
Garnish (Optional):
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.
