Magellan Sportfishing
715 Rt 28, Saquatucket Harbor, Harwich Port, MA 02646
Call 508-237-9796
Harwich, Ma 52 Fair
Suggested Recipes
Simple Seabass
Seabass is a very popular fish in Spain, and this recipe brings out its unique flavor exquisitely. Use fresh seabass.
Basic ingredients
4 pieces of fresh sea bass
1 shallot finely chopped
salt and pepper
butter
2 tbsp olive oil
fresh cream
ground pepper
Instructions
1. Season the pieces of sea bass with salt and pepper.
2. Place a frying pan with a knob of butter and a couple of tbsps of olive oil over a low heat.
3. Place the sea bass in the oil and butter and lightly fry turning over once.
4. Add the chopped shallot and continue frying adding some freshly ground pepper. (green pepper corns if possible)
5. Pour the cream over the sea bass and continue cooking. Place in a hot oven (preheated to 200 degrees) for 10 mins.
6. Remove from the oven and serve on preheated plates. Garnish with fresh parsley.
Eiders Cape Cod
This recipe is a hit with dinner guests.
Overnight Marinade
4 Eider Breasts
1/2 cup orange juice
4 tsp cajun seasoning
1 tbsp butter
For Sauce
2/3 cup red wine
1/3 cup balsamic vinegar
2 tbsp granulated sugar
2 tbsp dried fruit 1/4 diced (cranberries, cherries, apricots, or prunes)
Instructions
1. Place cleaned breasts into a non-reactive bowl. Mix OJ and seasoning, add breasts. Cover and refrigerate overnight. Press breasts into water-filled baggie to ensure complete immersion.
2. Heat oven to 400 degrees
3. Pat breasts to dry prior to cooking
4. Add butter to a saucepan and heat until light brown. Add breast to pan carefully. Cook for approximately 3 minutes per side on medium heat.
5. Place pan into 400 degree oven and roast for approximately 6 minutes until breasts are medium rare. Remove breasts from oven and put on a warm plate. Rest 3-5 minutes before slicing.
6. Add wine, balsamic vinegar, and sugar to saute pan, bring to a boil, and reduce the volume by 1/2. Add 2 tbsp cold water to simmering reduction. Should be lightly thickened.
7. Slice warm breasts approximately 1/8 inch across grain. Serve sauce over 1/2 breast for presentation.
Do not cook more than medium rare or meat will toughen.
Nantucket Baked Bluefish
This oft-repeated recipe does the best job of disguising and at the same time complementing the infamous bluefish flavor.
Ingredients
3lb bluefish fillets
Unsalted butter for baking dish
1tsp salt
1tsp freshly-ground black pepper
1 1/2cup sour cream
1/2 cup good-quality mayonnaise
3tbsp chopped fresh chives
3tbsp lemon juice
Instructions
1. Preheat oven to 400 degrees. Wash and pat dry the fillets.
2. Butter a baking dish and place the fillets in it. Rub them with the salt and pepper.
3. In a bowl, combine the sour cream, mayonnaise, chives and lemon juice.
4. Cover the fish with this mixture. Bake for 20 minutes, or until the fish is firm and opaque all the way through.
5. Then set under a broiler for 5 minutes to brown. This recipe yields 4 to 6 servings.
Braised Fresh Tuna
Ingredients
2 tsp. rosemary, crumbled
2 tsp. sage, crumbled
2 cloves garlic, minced
4 tuna steaks
2 tsp. olive oil
2 tsp. unsalted butter
2 large onions, sliced
1-3/4 cups vegetable stock
1/4 cup sun dried tomatoes, chopped
Instructions
1. Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of tuna steaks, pressing with hands to adhere.
2. Heat oil and 1 tsp. butter in a heavy nonstick frypan over medium high heat. Cook tuna 1 minute per side or until golden. Transfer to a platter.
3. Melt remaining butter in same pan. Cook onion 7-8 minutes or until onion is browned and just tender. Add stock to pan, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes.
4. Return tuna to pan with any juices from platter along with sun dried tomatoes. Reduce heat to low. Simmer 3-4 minutes, basting fish occasionally with sauce, until tuna is slightly pink inside and sauce coats the back of a spoon. Serve caramelized onions over tuna steaks.
Eider Jambalaya
Ingredients
1 box Zatarain’s New Orleans Style Jambalya Mix
1/2 pound smoked sausage
Fillet breast of eider (skin and fat removed)
Instructions
1. Soak eider breast in milk overnight. Remove, rinse, and then “poke holes” in the breast. Soak in a brine (salt water) for 24 hours.
2. Remove, rinse, and parboil the breast for a few minutes. Do not over boil – try to keep the breast rare in the middle.
3. Cube eider breast and the sausage. Prepare jambalya mix according to box directions. Enjoy!
Last updated: October 2, 2009
Last Updated: July 30, 2010
© 2010 Adventure with Magellan Deep Sea Fishing Charters
Visitors: 69,108
Hosting • Design • Development: Community Internet Cape Cod Web Design
