Atlantic and Pacific -- Both Taste Great
CATCH & RELEASE - COOK ONLY IF UNSAVEABLE
Sailfish is a delicacy that I have not had the pleasure of placing in my mouth as of yet. A lot of the recipes for this oceanic speed demon are not published anywhere. I was able to get these, so I hope you enjoy it!
Island Sailfish with Lime
Sailfish fillets, about 6 to 8 ounces each
¼ stick butter
1 crushed clove of garlic
Juice from 1 lemon
Juice from 1 lime
Red bell peppers, sliced
Green bell peppers, sliced
Yellow bell peppers, sliced
Shred the Sailfish fillets and get your cast iron skillet ready.
Once the pan is hot, add the butter, crushed garlic, lemon juice, onions and peppers.
Cook until the veggies are translucent and softened.
Now add the shredded sailfish and cook until the meat becomes firm.
Remove to a plate and drizzle lime juice over the sailfish for that “Hey mon!” Rastafarian zing!
Serve over rice or with colored pasta for added dramatic effect.
Remember, presentation is everything, so the colored pasta will be a nice complement to the white meat and an accent to the peppers.
4 Sailfish steaks, 8 ounces each
1 1/2 tsp table salt
1/8 tsp black pepper
6 tbsp extra virgin olive oil
1/2 c. sliced scallions
Fresh chopped parsley
Fresh chopped garden tomatoes
1 lime cut in 6 to 8 wedges
Preheat the oven to 350.
Season the Sailfish with pepper and salt.
Place the Sailfish steaks in a baking dish.
Make a single layer so they can cook evenly.
Brush heavily with olive oil.
Sprinkle the sliced scallions over the steaks.
Bake until fish flakes easily, about 20 minutes.
Transfer to platter, garnish with parsley, tomato and lime wedges.
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