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Top Hook
55' Norseman - Twin Diesel
Comfortable quiet ride with A/C, Heat
TV, VCR, DVD, XM Radio, Microwave, Refrigerator
Captain Tom Randall
(252) 216-7350 or toll free (888) 208-6331
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TUNA BURGERS
3 cups pineapple juice
1/2 cup white wine vinegar
1 T fresh ginger, finely chopped
3 T soy sauce
1/4 cup brown sugar, packed
2 T Dijon mustard
3 T lime juice
1 tsp white pepper
2 lbs fresh tuna steaks, finely chopped
2 T Dijon mustard
2 tsp chipolte pepper, pureed
1 T honey
2 T canola oil
2 green onions, thinly sliced
salt and fresh ground pepper
8 hamburger buns
For glaze: combine pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until volume is reduced to half, about 30 minutes. Whisk in 2 T mustard, remove from heat, and add the lime juice and white pepper. Set aside.
For burgers: combine the tuna, 2 T mustard, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in freezer for 15-20 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 4 minutes on each side for medium doneness, basting both sides often with the glaze. Serve the burgers on the buns with provolone cheese, tomato and Dijonaise.
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FISH TACOS
2 T olive oil
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 cup pineapple, diced
1 lb Dolphin or Tuna, cut into 1/2" chunks
1/4 cup Carolina Treet marinade
4 tortillas
Shredded cheddar cheese, as desired
In a large skillet, heat olive oil on high until good and hot. Add onions and saute on medium heat until transparent. Place cayenne, pineapple, fish, and Carolina Treet in skillet and stir ingredients until combined. Turn heat to medium-low, cover and cook two minutes. Uncover and flip ingredients, cover and cook two minutes more. Heat tortillas in the microwave for 15 seconds each (not all at one time), then fill with desired amount of filling and cheese. Wrap and serve with rice and beans on the side.
* This is Donnie's recipe. He doesn't cook but the first time he made this for me I was amazed. Anyone can cook this and it makes good use of end cuts of Dolphin or Tuna.
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RICKS FISH MARINADE
Equal Parts:
apple cider vinegar or rice wine vinegar
teriyaki sauce
cooking sherry
olive oil
minced garlic cloves (as much or little as you prefer)
Any amount to Dolphin, Wahoo or Tuna you plan to grill.
Mix all ingredients above in a bowl or bag and allow to marinate at least two hours. We marinate over night or vacuum seal it in marinade at the last minute. Grill fish according to how well or rare you like it.
Generally, for two pounds of fish we combine 1/4 cup of each of the above ingredients. You can add or subract as much of the quantity as you prefer. I can honestly say that I have never found a better marinade for fish. Thanks Rick!
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PESTO FISH
1 cup pine nuts
2 handfuls of fresh basil (or 2 T of dried)
2 cloves garlic (or as much as you like)
1 cup olive oil
1 T lemon juice
2 large steaks of Tuna or Wahoo
salt and pepper to taste
Combine the first five ingredients and mash together until it forms a pulp. I like to use my food processor. Once that is combined, salt and pepper each steak and place them in a shallow bowl. Pour the pesto over the fish and with your hands, coat their entire surfaces. Allow to marinate 30 minutes to one hour (or longer if you desire). Grill according to your preference. If you like pesto you'll like this twist on fish. I like to serve it with pasta.
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