If you use our charter fishing service, you’re definitely coming back with fish. Here are some recipes that can make sure you do justice to all that delicious fresh fish when you cook it!
Keep in mind as you follow these recipes that the two most important factors in the taste of your fish are, one, that you eat your fish fresh and, two, that you don’t overcook your fish. In fact, most of the time you want your fish raw, or almost raw. Follow those two rules, and you’ll be eating like a real Hawaiian in no time.
Without further ado, here are some of our favorite recipes.
Goatfish is one of the most classic and common Hawaiian fish. You can catch one yourself while shore fishing, no problem. Our favorite recipe is a bit tricky, but well worth it. Start by scoring a filet of goatfish, then wrap it in a square of parchment papers with onions, shiitake mushrooms, basil and a little bit of a white-wine-and-seaweed broth. Seal the parchment paper by painting the paper with egg yolks. Then, fry the parchment in a cast iron skillet for 3 or 4 minutes at high temperature. Take the whole skillet and put in in the oven at 425 degrees for a few minutes. When it’s done, the flesh should be flaky on top, still pink in the center, and the skin should be a bit crispy. Serve with fresh chives and a little more of the white-wine-and-seaweed broth.
Take a filet and lightly score the skin side. Place the filet in a steamer, topped with caramelized onions and mushrooms and a little bit of grapeseed oil. While your fish steams, fry cilantro, green onion and fresh ginger in skillet until they’re crispy. When the fish is done, top with the crisped greens and ginger, and plate it with a side of basmati rice. The star of this dish is the crisp herbs.
Bigeye ahi tuna
This dish is also good with skipjacks, as it handles their strong flavor quite nicely, and you can modify it for yellowfin as well, but if so, it’s even more important that you don’t overcook it, as yellowfin can get dry when overcooked. For this recipe, simply rub down both sides of a tuna filet with a dry rub of dry seaweed, sesame seeds, a little bit of brown sugar and salt. Sprinkle a little oil on both sides and throw it right onto the grill. Lightly sear both sides, so you see grill marks but the fish is still almost totally raw. Then eat. Perfection!
Our final recipe is a unique take on fresh marlin. Like the tuna, marlin is a superior-tasting raw fish, which is why we simply adore it as a carpaccio. We cut our marlin filets as thin as we can get them, top each slice with capers, lime, olive oil, and salt and pepper, and then go to town. At home, we simply roll up each slice of marlin with the ingredients inside and eat it with our hands!
Contact our charter fishing service in Hawaii
These are just a few of our favorite recipes for the fish we see here at our charter fishing service in Hawaii. Of course, the fishing itself provides the real fun, but the eating is a close second! We hope you enjoyed these recipes and want to encourage you to find recipes of your own, because you’re going to want to find new ways to enjoy all the fish you’ll catch here in Hawaii thanks to our charter fishing service. Deep fried, baked, steamed, grilled, broiled––the possibilities are endless! Give us a call today at Sea Wife Charters Kailua Kona Hawaii. We’re well known for making sure everyone who uses our charter fishing service has a good fishing story to tell!