Now that youve captured some of the biggest and most beautiful fish Florida has to offer, what should you do with it? Well throughout the years Captain Stu has become a chef of sorts. Here you can find some of Captain Stus favorite fish recipes! Youre never left in the dark either aboard or after this wonderful Florida fishing charter, all thanks to the Captain! So have fun eating some of the freshest and best fish of your life. Just remember to come back to Miss Bonita II for all of your Ft. Lauderdale fishing charter needs.

Honey Sesame Mahi Mahi

Ingredients

1 1/2lbs mahi mahi fillets
2 tablespoons butter (divided)
1 garlic clove , minced
1 tablespoon teriyaki sauce
2 tablespoons fresh lemon juice
1 teaspoon honey
1 tablespoon sesame seed

Directions

In a skillet melt 1 Tbs of butter over medium heat, add garlic, and saut 'til tender

Remove from heat and stir in teriyaki sauce, lemon juice, honey and toasted sesame seeds.

Let cool a few minutes then pour over fish and marinate 30 minutes in refrigerator.

Heat remaining Tbs of butter in skillet over medium heat.

Remove fish from marinade and add to pan, sauting 4-5 minutes per side and basting with marinade.

Macadamia Crusted Mahi Mahi

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil for brushing
4 (6 to 8-ounce) mahi mahi fillets
salt and pepper
3 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko (or bread crumbs), flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 7 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Ingredients:

1 pound fresh mahi-mahi fillets cut into 2 ounces strips
Olive oil
Fresh herbs
Garlic
Flour tortillas
Shredded cabbage
Fresh lime wedges
Cilantro sprigs
Salt and pepper to taste

How to cook:

Place a bed of shredded cabbage on a tortilla. Top with grilled mahi-mahi fillets, Garlic Dressing and Salsa

Finish with cilantro and a squeeze of fresh lime.
Serve immediately.

Salsa Ingredients:

1 Large ripe tomato, finely diced
1/4 yellow or white onion, diced
1 tablespoon cilantro leaves, minced
1 large clove of garlic, crushed
1/2 green bell pepper, minced
Red chile flakes, pinch
Lemon juice
Salt and pepper to taste

Salsa Preparation:

Combine or blend the Salsa Fresca ingredients 1 hour before serving.

Garlic Dressing Ingredients:

2 cups mayonnaise
2cups buttermilk
10 cloves garlic, peeled
1/4 cup parsley, minced
1 medium onion, diced
Salt and pepper to taste
1 tablespoon mustard

Dressing Preparation:

Combine in blender Garlic Dressing ingredients until creamy.

Grilled Red Snapper Fillets with Bacon

Ingredients:

5 red snapper fillets (6 ounces and 1-inch thick each)
1 pound sliced bacon
1 large sweet onion, sliced into rings
1 tsp soy sauce

Preparation:

Preheat grill to medium-high heat. Open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices.

Cover the layer of bacon with a layer of onion rings.
Place the red snapper fillets on top of the onion. Cover red snapper fillets with more onion, then strips of bacon over the onion.

Close the basket, and lightly sprinkle with soy sauce.
Place the basket on the hot grill, and cook for ~ 6 minutes per side, or until the bacon is just cooked through.
Remove from grill

Picatta Swordfish

Ingredients:

1 pound swordfish, 1/2-inch thick steaks
1/2 teaspoon black pepper
1 tablespoon finely chopped parsley
2 tablespoons lemon juice
2 teaspoons capers
Lemon slices

Cooking directions:

Pepper swordfish steaks arrange onto a wire rack, into a broiling pan.
Broil fish for 1 1/2 minutes on each side, until flesh turns opaque.
Remove swordfish from broiling pan, onto a heated serving platter.
Sprinkle fish with chopped parsley, lemon juice and capers.

Tips: Store into the coldest part of the refrigerator and serve within one to two days.

2/3 cup rice vinegar
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4- 6oz Spanish mackerel fillets with skin (about 1/2 inch thick)

Preparation

Simmer vinegar, soy sauce, Sherry, and maple syrup in a heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.

While sauce reduces prepare avocado:
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.

Glaze and bake fish:
Preheat broiler. Line a large shallow baking pan with foil. Reserve some of the glaze in a small bowl.

Arrange fillets, skin sides down, in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.

Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, and then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)

1/2 cup unsalted butter
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 6-ounce swordfish steaks (each about 3/4 inch thick)
Olive oil
2 tablespoons drained capers
Chopped tomatoes

Preparation

Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season with salt and pepper.

Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Saut just until opaque in center, about 4 minutes per side. Transfer to plates; tent with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to re-warm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

Grilled Stuffed Swordfish

INGREDIENTS

2 pounds swordfish steaks
1/3 cup dry white wine
1/3 cup soy sauce
2 tablespoon prepared Dijon-style mustard
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons olive oil
1/3 cup fresh lemon juice
4 cups coarsely chopped arugula
3 tablespoons olive oil
3 tablespoons lemon juice
1 cup chopped fresh tomato

PREPARATION

Rinse and pat dry swordfish. Place fish in a baking dish. In a mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and lemon juice. Pour sauce over fish, cover and refrigerate for overnight.

Remove swordfish from marinade; reserve marinade. Cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.

Place marinade in a small saucepan and cook over high heat until reduced by half.

Heat a grill or broiler to high heat. Grill swordfish for 6 minutes on each side. Spoon reduced marinade over swordfish and serve.

Ingredients

15 ounces fresh ahi tuna , cubed
1 fresh mango , peeled and cubed
1 fresh avocado , peeled and cubed
1 tablespoons red onions , minced
1 tomato , roasted, peeled & seeded
1 serrano pepper, roasted, seeded & minced
1/2cup fresh lime juice
1/2cup fresh orange juice
1/8cup tomato juice
1tsp Tabasco sauce
1pinch sugar
salt

Preparation

Chop tuna into 1/4 inch cubes.

Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
marinate as desired in refrigeration.
chop mango and avocado and separate.

2 teaspoons vegetable oil
4 shallots, finely chopped
2 teaspoons of curry paste or 2 teaspoons curry powder
2 cups low-sodium chicken broth
cup light coconut milk
teaspoon salt, plus teaspoon plus more for seasoning
4(5-ounce) pieces swordfish fillet, skin removed
5 cups washed spinach
cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, chopped
2 tablespoons fresh lime juice
freshly ground black pepper
2 cups cooked white or brown rice for serving

Season the swordfish with teaspoon salt. Place the fish in the saut pan and gently shake the pan to the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork.

Arrange a pile of steamed spinach in the bottom of 4 soup plates or rimmed plates. Top with the fish fillets. Stir in cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Spoon the sauce over the fish and serve with rice.