Kayak Fishing Blog

Cabo’s Killer Marinara Sauce

John “Cabo” Near is one of our Hook 1 Crew members and arrived at our house one day delivering everything to make his Killer Marinara Sauce !!!  It is FANTASTIC and I know you’ll love it!

Ron’s Salsa

After posting on my Facebook page that I loved chips and salsa with a beer, Ron sent me his salsa recipe.  Ron was the tourney director of last year’s Georgia Kayak Fishing Tournament and has a new website - www.FlintRiverOutfitters.com  Check it out and enjoy the salsa!

the Killer Tuna recipe

Okay, this is the best!  Well we like it and I think some of you will.  We make a big batch when we go camping and eat it on crackers for lunch!  It would also be great to eat when you come in from kayak fishing.

Try it… you might like it !  Here are the ingredients:

Here’s the recipe:
12 ounces of canned tuna
2 tablespoons of Worcestershire Sauce
1/2 lime – Fresh, squeezed
1/3 to 1/2 cup of finely chopped red onion
4 cloves of garlic, finely minced / pressed
1/2 to 1 teaspoon of Tabasco sauce – to your liking
1/3 cup of finely chopped Cilantro (1/2 bunch)
1/2 cup Mayo – start with this and you can always add more - or try some plain yogurt.
How To:
Drain Tuna and combine with all other ingredients.
Stir well. Really mash up the tuna and get all of the flavors blended.
Chill
Eat

My Favorite Recipe - or at least one of them :)

Years ago we bought a cookbook called “Somethin’s Fishy in Baja - A Seafood Cookbook”  by Patti Higginbotham.  This is one of the recipe’s found in this cookbook and I love it!!

Susie’s Secret BBQ
Susie and I once spent 40 days as galley slaves aboard a boat in British Columbia.  We tried many ways of cooking salmon, but always came back to a barbecue recipe my friend had clipped out of a newspaper.  It was so popular with the crew, we began referring to it as Susie’s Secret.  We’ve found it works equally well with the fish of Baja, particularly cabrilla and yellowtail.

4 fish fillets, 1/2 inch thick
1/4 lb. margarine or butter
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1 teaspoon garlic minced
1 teaspoon parsley
1/8 teaspoon black pepper
2 to 3 drops of Tabasco

In a small saucepan, melt margarine.  Add the remaining ingredients.

With heavy-duty aluminum foil, make a tray slightly smaller than the size of the grill top, folding edges up to form a shallow pan.  With a fork, poke several holes in the bottom to allow the smoke to come through.  Drizzle a portion of the butter mixture on the bottom of the pan.  Place fillets on foil pan and drizzle more marinade on top.

Broil over medium coals, without turning fish.  Continue basting during cooking with butter mixture.  Fish is done when center flakes easily to a fork and is no longer translucent, approximately 7 to 8 minutes.  Spoon remaining mixture over and serve.  4 servings.

I have made this recipe with several different types of fish and they have all have been great!  For my other favorite recipes, visit this page:  http://www.kayakfishinggear.com/index.asp?PageAction=Custom&ID=69  If you have a favorite recipe I can add to my list or possibly publish in the “Kayak Fisherman” magazine, please send them to me!