Author: Maggie Rosaine

This is very popular in Hawaii and throughout the Pacific Islands. There are hundreds of renditions of poke, the traditional being raw sushi grade tuna with a variety of seasonings and sauces. The combinations are endless. Loin out your tuna making sure all blood lines are trimmed out, dice it into ¾ inch cubes. Ingredients 1 pound tuna loin cut into ¾-inch cubes ½ cup finely chopped sweet onion ¼ cup green onion chopped ½ tsp. ginger paste 2 tsp. Sriracha hot sauce 2 Tbsp. soy sauce 1 Tbsp. liquid honey 2 kiwi fruit, 1 chopped, and 1 for garnish 2 Tbsp. chopped fresh mint 2 Tbsp. lime juice 2…

As more and more anglers are exploring the deeper side of fishing, they are capturing the highly desired golden tilefish.  Here is a delicious recipe for golden tile from Maggie Rosaine. Pistachio Crusted Golden Tilefish in Green Curry Coconut Milk Recipe Ingredients 2 Skinless fillets of tilefish 1 Beaten egg ½ cup ground pistachio nuts ¼ Tsp. Spanish paprika 2 Tbsp. canola oil 1/2 cup chicken stock 2 Tbsp. Tupelo honey 1 Tbsp. Thai green curry paste ½ cup coconut milk 1 cup julienned carrots  ½ cup short flat rice noodles ¼ cup chopped green onion Ground pepper and salt…

Here’s a great recipe from Maggie Rosaine for a Jamaican Jerked Grouper that is sure to light up your taste buds and amaze your friends.

Everything is better with bacon as the saying goes… once gain it proves true! We are catching heaps of grouper and snapper at this time of the year, so I’m always looking for variations for our catch. Its actually a take on a BLT, we call it a FLT (Fish, Lettuce and Tomato) and we add thick cut turkey bacon. As several of our friends who have tried it comment; this sandwich knocks it right out of the park! Ingredients Makes 4 sandwiches Fish Filling 1 Tbsp. canola oil ½ cup chopped onion 1 clove garlic- pressed 1 pound snapper or…

We catch our fair share of cobia, so I’ve come up with several different recipes for this tasty fish. Here’s a great wintertime chowder I make with fresh fillets.

If you find yourself with mako shark steaks and are looking for a delicious, wholesome meal, look no further. Our Mako Shark Recipe with Ginger sauce will be sure to impress family and friends, no matter the occasion.

Why Stingrays Make for a Great Meal Stingrays have a flat, winged-like body, with a skeleton made of cartilage instead of bone. Most stingrays are bottom dwellers and stay close to the shallow shore. There are about 220 known stingray species, some endangered. Rays, Skates and Guitarfishes can grow to 9 meters long, including the tail, and weigh up to 1,200 lbs. If you do end up hooking a stingray, small or large, be prepared for a fight. Even the small ones will wrestle, heading towards the bottom and covering itself with sand, making it even harder to bring it…

This is a great recipe to use for duck hunting season. The duck goes very well with the Asian flavors used in the spring rolls and the crunch of the veggies gives them a nice texture. Duck Spring Roll Ingredients (Makes 8-10 rolls depending on the size of the ducks) Breast meat from two wild ducks, skin on (I use Wood Ducks) ¼ Tsp. each of salt and fresh black pepper 1 Tbsp. canola oil 2 Tbsp. olive oil 1 Large red pepper, deseeded, sliced length-wise 2 cups Oyster Mushrooms chopped 2 cups bean sprouts ½ cup green onions chopped…

Try this recipe for a change of pace, the quail is melt in your mouth tender, yet crispy, and the addition of mushrooms, cranberries, ginger and soy paired with roasted squash makes for satisfying layers of flavor.

Venison Barley Risotto With hunting season upon us and many sportsmen are enjoying hunting season, I thought this venison recipe would be a timely treat. Ingredients Yield: 2 large portions 4-6 cups of stock (beef or vegetable if you do not have venison stock) 1 cup chopped sweet onions ½ cup chopped baby carrots 1 cup chopped leeks 2 Tbsp. extra virgin olive oil 4 Cloves pressed garlic 2 Tbsp. smoked paprika ¼ tsp. sea salt 1/2 tsp. black pepper 2 cups pearl barley 1 cup dry white wine 2 cups diced venison steak 1 cup wild mushrooms 1 Tbsp.…

Crawfish Coconut Curry – Live Crawfish If you have eaten Southern crawfish before, you will have most likely eaten them like peel and eat shrimp after they have been boiled in heaps of a salty Cajun style seasoning. You may be surprised to know that unseasoned they have almost no flavor, but they do have a nice texture. That said, they are best used in dishes with a high flavor profile. We purchase them live, steam and pick the meat from the tails to use in a variety of ways. Here’s a simple but delicious light curry we made, Crawfish…

Hopefully you had a successful deer hunting season and you have a freezer full for the rest of the year.  Its tempting to just throw a venison steak on the grill but it incorporates really well into a salad. Here the use of fresh asparagus, will stand up to a warm piece of meat, figs and feta make for some yummy, earthy flavors. Then you can wash it down with a nice glass of pinot noir! Warm Venison Asparagus Salad with Fig Vinaigrette Ingredients 1 pound venison tenderloins or back straps 1 Tsp. paprika ¼ cup low sodium soy sauce 1…

Venison Shepherd’s Pie Recipe When I grew up in New Zealand, Shepherd’s Pie was often on the menu. It was a good way to use up leftover roasts of beef and lamb. My mother would grind up the meat, add leftover gravy, top with mashed potato and bake it until crisp. I think we used to put tomato sauce (aka ketchup) on it. The following recipe is an overhauled version of an old favorite; I have added a crispy base and layered baked potato instead of mashed. Hunting season is just around the corner and the richness of venison beats…

Green Mint Pesto Salmon Recipe I like to make this salmon reciep with Copper River Red salmon from Alaska when available (June only) but any wild sockeye or chinook will work well too. Ingredients Salmon 4 Loin fillets of wild red salmon (about 1 inch thick) 1⁄2 cup soy sauce 1⁄4 cup canola Oil Green Pea & Mint Pesto 1⁄2 Medium Vidalia onion chopped 2 Cloves garlic 4 cups of frozen young peas (thawed) 1⁄2 Tsp. fresh ground black pepper 1⁄2 Tsp. sea salt 1⁄4 cup fresh mint leaves 1 Tbsp. rice wine vinegar 1Tbsp. Extra Virgin Olive Oil Directions…

When Corky and I fish, the catch is usually pretty large, that said, we never let anything go to waste. For instance a grouper has a lot of hidden cuts, we call them auxiliary products; cheeks, chins, thrills, we even scrape down the back bone which comes off like a fish paste. All these added together have the makings of great fish cakes. Here we have added roasted sweet corn and chipotle aioli for a southwest slant. It really is delicious and uses every part of the fish so nothing goes to wast. South Western Style Fish Cakes Ingredients Chipotle…

Largemouth Bass Recipe with Succotash and Crispy Peas Ingredients 2 cups halved cherry tomatoes 1½ cups sweetcorn kernels(removed from freshly grilled sweetcorn) 2 cups frozen green peas (thawed)(keep one cup in reserve) 4 cloves crushed garlic ¾ cup fresh chopped cilantro Juice of 2 limes Sea salt and fresh ground black pepper to taste 4 Largemouth bass fillets 4 Tbsp. paprika 4Tbsp. canola oil Directions In a large bowl combine the first five ingredients and toss with lime juice. Add pepper and salt to taste. Put aside for at least 30 minutes for the flavors to meld. Coat the bass…

Crusted Scallops & Mushroom Caps Here is a recipe that combines the sweet, saltiness of scallops with the earthy, richness of portobello mushrooms. This appetizer will be the hit of the party or you may want to make it the main course.  It is simple to make and served with a delicious ginger mushroom puree.  You won’t be able to get enough. Ingredients Ginger Mushroom Puree ½ cup chopped vidalia onions ½ cup chopped baby portobello mushrooms 1Tbsp. olive oil 1 tsp. brown sugar 1 Tbsp. ginger paste (available in the fresh section in your market) 1 cup chicken stock…

Few saltwater fish taste better than cobia. Caught along the Gulf and Atlantic coasts, cobia is a prized catch for its fight and tasty white meat. Try this cobia wonton recipe for some fantastic finger food. Cobia Wonton Recipe INGREDIENTS 1 pound of fresh cobia filets, diced about 1-inch thick (if you don’t have cobia, amberjack, wahoo, yellowtail or any other firm white fish will work) ½ cup chopped green onions ½ Tsp. blackening seasoning 1 Package of wonton wrappers (usually available in the freezer, deli or produce section) Sweet chili sauce for dipping (available in the Asian or ethnic-food…

We were fortunate to kill some great eating pheasants a while back, having reared them ourselves from chicks. I had never eaten them before. On the first try I really enjoyed the delicate white meat but they really needed a kick. Here’s one of my kicks! Ingredients Chutney 1 cup chopped dates ½ cup raisins ½ cup dry sherry 1Tbsp. extra virgin olive oil 1 Chopped onion 1Tbsp. brown sugar 1Tbsp. pureed ginger ½ tsp. garlic paste ½ tsp. salt ½ tsp. black pepper Moroccan Spice Rub 4 tsp. cumin 2 Tbsp. paprika 2 Tbsp. ground ginger 1 ½ tsp.…

It’s been a frustrating hunting season so far, heaps of deer and pigs on the game camera, but they are so nocturnal we can’t get a legal shot. After much determination and dedication to getting this animal, who moved back and forth between two tree stands and sometimes disappeared for a few days at a time, Corky finally shot this nice boar just before dark, about 250-pounds. We butchered him up and placed him in an ice bath with apple cider vinegar and lemon juice for 4 days. We then processed and froze all of the meat. It has turned…

A few words about wild pig; many people say it’s gamey tasting but I think it depends on how you treat your meat hoof to plate. After gutting/skinning and cutting into large sections we brine our meat in a cooler filled with ice water with a little vinegar and fresh lemons halved. Keep draining the water out and replace with fresh ice for 3 days. Then complete your butchering into various cuts. We have never eaten gamey wild boar as yet. Ingredients Serves 2 Wild boar tenderloins Stuffing 1 Tbsp. canola oil ¼ cup chopped onion ¼ cup finely chopped…

Wood Duck Recipe Ingredients Serves 2 2 Wood ducks (1 per person) Black pepper & salt to taste 2 Tbsp. canola oil divided ¼ cup chopped Vidalia onions 3 Cloves of garlic pressed 2 cups Shitake mushrooms halved (stems removed) 1Tbsp. sliced almonds ½ Tsp. hot pepper flakes ¼ cup grape jelly 1/2 cup chicken stock (reduced sodium) 12 Red seedless grapes 2 One-inch thick slices of polenta (I use readymade available in the produce section) Olive oil cooking spray Directions Leaving the skin on carefully remove the breasts from the ducks with a sharp knife. Don’t through the rest away,…

Venison Recipes As fall approaches and many are getting ready to go hunting, think of giving this recipe a try. Ingredients 4 Large persimmons 2 Tsp. extra virgin olive oil ½ cup chopped onion 1 Pound ground venison 1 cup sliced baby portobello mushrooms ½ cup pecans chopped into about ¼ inch pieces 2 Cloves garlic pressed 2 Tbsp. balsamic vinegar Pinch red pepper flakes 2 Tbsp. pecan pieces for topping 4 Tsp. soft goat cheese (Chevre) Directions Cut persimmons about 1/3 way down from the top (the stem is at the bottom), scoop and cut out the inside of the…

Great Fish Recipe For Grouper Grouper season is here so enjoy it while you can. Here I am using some of the best, fresh veggies available; avocado and tomato to showcase this great eating fish. The combination of cumin and avocado build flavor-layers to both the fish and the salsa! Tupelo honey adds a touch of sweetness to the grilled avocado, thanks Jeff for your fresh honey. Bona petit! Ingredients 4 Skinless grouper fillets 2 Eggs whisked ¼ cup ground cumin ½ Tsp. ground black pepper 1 cup plain breadcrumbs 4 Fresh sweet corn without husks 1 Tbsp. Spanish paprika…