Ocean to Galley Recipes

Ocean to Galley: Blueberry BBQ Sauce

October 6th, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for a way to flavor up your Searcher-caught fish, your favorite cut of meat, or really anything? 

How about chef Roger’s Blueberry BBQ sauce? Our anglers could not stop taking about this sauce!

Makes 25-30 servings.

Blueberry BBQ short ribs, pineapple rice, and braised baby boy choy. It’s what for dinner on Searcher, and now in your home!

Ingredients:

  • 6 Cups of ketchup  

  • 1/2 Cup of yellow mustard  

  • 1/2 Cup of molasses

  • 1 Cup of dark brown sugar  

  • 2 Tbl of liquid smoke  

  • 1/4 Cup of Worcestershire sauce  

  • 1 Tsp of red pepper flakes  

  • 2 Tbl of minced garlic

  • 2 Tbl of onion powder  

  • 5 Cups of blueberries 

Directions: Bring to a rolling boil then to a simmer. Once berries are starting to break down, blend sauce until smooth. Let cool and enjoy!

 

Ocean to Galley: Hummus

October 2nd, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for some fun appetizers to have before you serve your Searcher caught fish for dinner? How about Chef Roger’s hummus? It goes with everything and you can dress it up or down. 

Ingredients:

  • 1 15.5 oz Can chickpeas (drained)

  • 6 ounces roasted red bell peppers (set 2 oz aside for 

    garnish)

  • 1 jalapeño, seeded, diced

  • 1 tablespoon chopped garlic

  • 3 tablespoons chopped cilantro leaves

  • 1 teaspoon paprika

  • 3 tablespoons chopped onion

  • 1 teaspoon freshly cracked black pepper

  • 1 tablespoon dried crushed chipotle peppers

  • 1/4 cup extra virgin olive oil

Directions: Put all ingredients in a food processor and blend. While those ingredients are coming together, drizzle olive oil in until all in smooth and velvety. Salt to taste while blending. Let set in refrigerator for a minimum of 1 hour. Garnish with chopped red bell pepper and drizzle olive oil over the top, serve with chips (or veggies) and enjoy the reviews. 

 

Ocean to Galley: Sesame Chili Marinade

September 28th, 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 marinade, it is great for fish and can double as a vinaigrette as well.

Ingredients:

  • 1 Cup Soy Sauce
  • 1 Cup rice wine Vinegar
  • 1 Tbsp Ginger
  • 2/3 Cup Granulated Sugar
  • 1 Cup Sesame oil
  • 1/2 Cup Canola/ olive oil
  • 2 tsp salt
  • 1 1/2 Tsp Crushed red chilies
  • 1 Tbsp Granulated Garlic

Directions: Blend everything in food processor until smooth. Place marinade on fish for 30mins and cook as desired or you can place on a salad as a vinaigrette. 

Makes 4 cups.

Ocean to Galley: Marinated Seared Ahi

September 18th, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for a way to prepare all your Searcher-caught yellowfin tuna? How about chef Geri Sue’s creamy Italian marinade with a nice sear on the fish?

Marinade (makes 12 servings):

1 cup olive oil

1/4 cup cider vinegar

2 tbsp diced onion

2 tbsp diced garlic

1 tsp sugar

1 tsp ground mustard

2 tbsp Italian herbs

 

Mix 1 egg with the oil and other ingredients. Add a dash of salt and pepper. Marinate fish fillets for 1/2 hour.

Sear: Cook marinated fish on a medium high grill for just a minute or two on each side. Fish should remain pink in the middle.

Enjoy! And send us photos of your creation!

Here is a photo from Angler Dave B. Off the boat in the morning and on the table for dinner, doesn’t get any better.

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