Picture Gallery And Yummy Recipes         roydeepseafishing@gmail.com


Serves 4 

3.5 oz butter, room temperature

1 large clove garlic, peeled & crushed

2 Tbsp parsley, chopped

Pinch cayenne pepper

1 tsp lemon juice

4 pieces 1-1/2 inches thick wahoo steaks, rinsed and patted dry (you could substitute the kingfish with groper or tuna)


Prepare herb-butter by mixing all ingredients (except the wahoo) together until well blended, or blend in a food processor, using a metal chopping blade.

Shape butter into log & wrap in plastic. Chill.
To cook fish, lightly oil grill-rack or large non-stick frying pan & pre-heat over medium heat. Cook steaks for 5 minutes.

Turn fish & place thin slice of herb butter on top of each steak. Continue cooking approximately 3-4 minutes longer or until fish is cooked through & butter is melted to cover steaks. Do not over-cook, or fish will be dry.

Serve with lemon wedges & green salad.



Grilled Fresh Marlin w/ Mango Pineapple Relish



• canola oil, as needed
• 1/4 cup onion
• 1/2-1 each jalepeno, small, seeded, minced
• 1 each mango, peeled, seeded, diced
• 1/4 cup roasted red pepper, diced
• 1/4 cup tequila
• 1 each lime juice, fresh squeezed
• 1 Tbs. cilantro, fresh, chopped
• 6 6-oz Marlin steaks (or fresh sword, tuna, halibut, shark)


Lightly brush or spray marlin steaks with a little oil. Place the marlin steaks on a clean hot char-broiler.  Grill the marlin steaks to desired temperature.


Mango Pineapple Relish: Can be done ahead of time. Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until marlin time.


Place grilled marlin on plate, spoon small amount of the mango pineapple relish on top of the grilled marlin. Enjoy your catch!


Coconut Crusted Mahi Mahi 


    12 oz Mahi Mahi
    1 cup finely chopped coconut
    2 eggs
    .5 cup whole wheat flour
    Salt, Pepper, Cayeen Pepper (To taste)


Preheat Oven to 375
Spray a baking Sheet with Pam
Cut Mahi Mahi into 4 equal serving pieces (3 oz. each)
In a bowl or plastic bag, Mix Flour, salt and both peppers until evenly blended.
In bowl, lightly mix 2 eggs
Place chopped Coconut on a paper plate
Dredge fish in flour mixture to cover.
dip Fish in Egg and then the coconut to cover (may need to press down a bit)
Place on Baking Sheet and spry tops lightly with more PAM. Bake until fish flakes easily with a fork and coc0nut is golden

Number of Servings: 4 

Mahi Mahi 


Seared Tuna with Wasabi Sauce


4 six-ounce pieces of fresh tuna.
2 green onions, thinly sliced.
1 large cucumber, seeded, peeled and julienned.
½ cup of radish sprouts.
¼ cup of soy sauce.
6 tablespoons of freshly ground wasabi.
3 tablespoons of peanut oil.
1 tablespoon of dry sherry.
1 ½ teaspoons of dark sesame oil.
1 ½ teaspoons of minced fresh ginger.
Salt and freshly ground black pepper, to taste,

Preparation Instructions:

Whisk together the soy sauce, 2 tablespoons of peanut oil, dry sherry, dark sesame oil and the minced ginger.

Stir in the sliced green onions; then set aside.

Sprinkle tuna with salt and black pepper.

Heat the remaining 1 tablespoon of peanut oil in a heavy large skillet over high heat.

Add the tuna pieces and sear until they are opaque in middle.

Spoon the julienned cucumber onto the center of plates and top with the tuna.

Add the wasabi to the sauce mixture and spoon sauce around.


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