The Angler’s Table

By Executive Chef Alex Martinez from Chez Loma in Coronado Take white fish such as rock cod or halibut and cut into bite [...]

Scott Leysath,  SportingChef.com  A fool-proof way to prepare fish, especially light, flaky fish that tends to fall apart on the grill. Poaching keeps [...]

By Yanni   www.fishermansbelly.com   (serves 4-6) 2-ea 2 pound lobsters, whole 1 can crushed tomatoes, 28 ounces 2 whole fresh tomatoes, hand grated 3-5 cloves of [...]

By Yanni www.fishermansbelly.com (8-10 servings) 2 pounds of yellowtail fillet (1-inch cubes) 1 yellowtail head (or carcass) 2 pounds fingerling potatoes (cut into [...]

  By Yanni  www.fishermansbelly.com (serves 4) 1.5  pounds tuna turned into ground meat (food processor) 8 cups of water Kosher salt Cracked black pepper 3 whole [...]

By Yanni  www.fishermansbelly.com    (serves 4) 1 pound tuna fillets cut into finger sized pieces 1/2 cup of mayonnaise 1 tablespoon dry wasabi [...]

By Yanni  www.fishermansbelly.com (serves 2-4) 1 pound of wahoo fillets (any thick fillets will do) 2 tomatoes fine dice 2 cloves of garlic [...]

By Yanni  www.fishermansbelly.com  (serves 3) 1 pound yellowtail fillet 6 jalapeños (small sweet peppers optional) 6 small vine ripe tomatoes 1-2 tablespoons of [...]

 By Yanni  www.fishermansbelly.com (serves 6) 1 pound wahoo ¾-in cubed (any fresh fish is perfect!) 6 king size corn tortillas ¼ head of cabbage 1 [...]

By Yanni  www.fishermansbelly.com  (serves 2) 2 small rockfish whole, gutted, gilled and scaled 1 avocado 1/2-in diced 1 tomato 1/2-in diced 1/2 onion sliced [...]

 By Yanni  www.fishermansbelly.com (6 rolled tacos) 1 pound wahoo fillets, cut into 6 finger strips (the length of the corn tortilla) 6 corn tortillas 1/2 [...]

By Yanni  www.fishermansbelly.com (serves 3) 1 pound tuna, 1/2-3/4-in diced 1 bundle green onions, chopped 1 Hawaiian papaya, 1/2-3/4-in diced (or Mexican papaya) 1/3 [...]

By Yanni  www.fishermansbelly.com (serves 2) 2-ea 1 1/2-in tuna fillets 2 lemons Tablespoon of honey 4-6 tablespoons extra virgin olive oil Kosher Salt [...]

By Yanni  www.fishermansbelly.com  (serves 3) 3 yellowtail collars, skin on and scaled 3 whole lemons, juiced 1/4 - 1/2  cup of extra virgin [...]

By Yanni- Fishermansbelly.com Japanese kakiage (ka-ka-ogee), or tempura, has become an American favorite. But did you know that besides the typical Japanese vegetable [...]