Category Archives: Cook Your Catch!

You caught it, now how do you cook it? My favorite recipes.

Ahi Poke – with Avocado and Cucumber

Poke is a wonderful to transform some of you fresh tuna into a wonderful summer appetizer!  Here’s one of my favorite recipes!


1/2 pound sashimi grade tuna, diced


1/3 cup diced cucumber (I like the Japanese cucumbers for this!)

1/2 avocado, diced

3 tablespoons chopped green onion

1 teaspoon red pepper flakes

2 teaspoons toasted* sesame seeds (use half black, half white)

1 teaspoon lemon juice


1 1/2 teaspoon sesame oil

1/3 cup soy sauce


Optional additions:

Tobiko (flying fish roe)

Green Shiso, minced


In a medium bowl, combine the tuna, cucumber, green onion, red pepper flakes and sesame seeds.

In a small bowl, blend the lemon juice, sesame oil and soy sauce. Pour over the tuna mixture, and stir.

Add the avocado, and gently fold in, so as not to mash the avocado.

Once chilled, serve with toasted bread or your favorite crackers. Baked won-ton chips are also wonderful with this!


* To toast sesame seeds, heat a dry skillet over medium heat, add sesame seeds. Stir and cook until toasted and fragrant, about 2-3 minutes.




Gold Flecked Mahi-Mahi

17 1/2 pound dorado
17 1/2 pound dorado

Whether called Mahi-mahi, as it is called in Hawaii, or by its Mexican name, Dorado, this hard fighting fish is renowned as being the fastest growing fish in the ocean.  Prized for its firm, moist flesh, it also boasts a slightly sweet taste, which is well complimented in this recipe by a sprinkling of brown sugar, and contrasted by bright colored vegetables and a bit of spice reminiscent of the Mexican Baja.

Plan for approximately 25 minutes for preparation, and have some chips and salsa or guacamole on hand to snack on while your fish bakes for 20 minutes.  Serve with a little steamed rice on side.

Makes 4 servings.


4 mahi-mahi fillets, 5-6 ounces each
1 lime
1 lemon
1/4 teaspoon ground oregano (or 1/2 teaspoon fresh, chopped)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder (or 2 cloves, thinly sliced)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
1 cup diced fresh tomato
1 small red onion, thin slided in rings
1 jalapeno, seeded and diced
1 anaheim pepper, seeded and thin sliced in rings
1 tablespoon brown sugar


Heat over to 400 degrees.

Lightly spray a shallow baking dish with “Pam”, arrange the fillets in the dish.

Squeeze lime and lemon juice over fish, and season with the next four ingredients.

Layer on top: cilantro, tomato, onion, and chilis.   Sprinkle with brown sugar.

Bake 20 minutes, uncovered. Fork tested fish should be flakey.