Cooking Fresh Fish Aboard

        Here are some easy ways to cook the fresh fish you catch while cruising.  Some recipes are contributed from other cruisers.  All you great cooks probably have many ways of presenting great fish on board.  The rest of us need a little direction.  So here are some ideas for the rest of us.  Enjoy. 

Foil Wrapped Fish

     Smear a coating of margarine or oil over the foil, and if using whole fish, cut the skin two or three times first to allow juices and flavors to penetrate. Place the foil parcels onto a hot grill for around 5 minutes per side for fillets, or around 10 minutes for whole fish. If using an oven, cook for 8 minutes at 350F, or 13 minutes for a whole fish.  The following variations are a delightful change if you are eating a lot of fish, so experiment with some of these.

1. Add tomato slices, onion, and bell pepper.

2. Add slices of lemon, black pepper, chopped parsley

3. Add 1 tbsp sherry or mirin, and toasted sesame seeds

4. Chopped shallots, soy sauce, minced ginger, minced garlic

5. Add slices of orange, minced garlic and ginger, a dash of soy, squeeze over juice

6. Add minced ginger and garlic, a dash of soy and lemon juice and a smear of honey

                Going TAI

    This is a great fish recipe for Thai Green Chili Sauce that goes well with your favorite fish recipe.  It is absolutely delicious with grilled fish and shellfish, just brush it on as you go.


1 - 2 red chilies, finely diced
2 - 1/4 cup distilled vinegar
3 - 2 tbsp cilantro, chopped
4 - 1 tbsp garlic, chopped
5 - salt

    Mash all ingredients together as fine as possible. (Puree in a blender if you have one). Serve at room temperature.  Sauce does not keep long.

                Caribbean Ceviche

    This recipe for fresh fish does well with tuna, mackerel, bonita, dorado, and yellowtail.


1 - Filleted fish
2 - lime juice
3 - canned coconut milk
4 - 1 onion, chopped
5 - 1 cucumber, chopped
6 - salt
7 - 1 tomato, chopped

    Cut the filets into small cubes or strips.  Add lime juice, coconut milk, onion, cucumber, salt and tomato.  Mix together and allow to marinate for about an hour.  Serve traditionally in a coconut shell.  A bowl does nicely, though.

                Pacific Red Snapper


1 - Filleted Snapper (2 pounds)
2 - 1 cup plain flour
3 - black pepper
4 - 1/2 tsp mixed herbs
5 - 1/2 tsp dried ginger
6 - salt
7 - 3 eggs

    Combine flour, salt, herbs, ginger, pepper in a bowl.  In a separate bowl, beat eggs with a pinch of salt and black pepper.  Roll each fillet in flour mix, dip into egg, and fry in hot pan and vegetable oil for approx. 2 minutes.


    We hope our experiences are helpful, and "We wish all of you who cruise, fair weather, and may the wind always be at your back.  But we know better, and that's just part of the adventure."

  Les and Lynn Cotton

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