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Quick Easy Fish Stew

6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste (optional)
8 oz. of clam juice (or shellfish stock)
1/2 cup dry white wine (like Sauvignon blanc)
1 1/2 pound fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon of salt, plus more to taste

1 lb. fresh albacore, trimmed and cut into two steaks
Kosher salt and freshly ground pepper, to taste
Juice from 2 limes
4 tablespoons soy sauce or gluten-free tamari sauce
1 tablespoon fresh ginger root, finely grated
1 tablespoon olive oil
1 lemon, sliced

Season the fish with salt and pepper.
Combine the lime juice, soy sauce, fresh ginger, and olive oil in a bowl.
Lay the fish steaks in a small casserole dish, and pour the lime ginger marinade over it.
Let it sit in the refrigerator for about 10 minutes.
Heat a medium cast-iron skillet over medium high heat.
Cook the fillets for about 5 minutes on each side, until cooked through.
Transfer to a plate and garnish with a couple of slices of lemon.

Coastal Fisherman Merch
CF Merch



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