NC Angler Fishing Recipes

Well if you happen to have some Mahi Laying around this is a good recipe to try..

Take your Mahi fillets and cut it into steaks (Leave the skin on)
Get a container and drizzle olive oil in the bottom (I used the FoodLion pure Olive oil instead of extra virgin)
Put your steaks (skin side down) in and drizzle w/ the olive oil
Juice 1 lemon over top of the steaks
Season to taste w/ Basil, Garlic Powder, White Pepper (this is important use white it tastes better trust me... [Read More]

6 tablespoons garlic flavored olive oil
2 tablespoons fresh lemon juice
4 teaspoons chopped fresh rosemary
12 ounces tuna Steak - cut into 1 inch pieces
12 1x1x1/4" red onions pieces
8 slices lemons
4 cups mixed baby greens


Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and... [Read More]

This is my favorite Sea Bass recipe:

4 whole Black Sea Bass (about 3/4 to 1 pound each) - cleaned, rinsed and dried
4 garlic cloves, chopped
2 tablespoons white wine vinegar
1/4 cup sesame oil
1/3 cup tamari soy sauce
6 thin slices of fresh ginger, cut into thin strips
4 sprigs fresh cilantro, roughly chopped
4 thinly sliced green onions

Make 2 slashes about 1/2" deep on each side of the fish. Place them flat in a single layer in a glass dish. Combine all the other ingredients,... [Read More]

Easy to fix and tastes great.

What you'll need:

shark steaks (as thick or as thin as you want them, usually 1/2-3/4 inch work/cook great)
Brown sugar
Worchestershire sauce
Stubb's liquid smoke or oak or hicky wood chips if smoking on the grill (note: Jack Daniels wood chips work great!!)
Fresh chop'd garlic
Ground pepper
Sea or Table salt

Use a small bowl to mix the marinade:
Mix about 1/4 of Worchester sauce, 1/2 Tea Spoon of liquid smoke into a small bowel, add in a dash of sal... [Read More]

Some of the trout I catch are small, so I whip up
some stovetop stuffing and place it inside of the fillet,
grill the fish slowly , low heat or indirect heat until the meat flakes easy with a fork , and eat.
This gives you a little bit more to eat with that little fellow.

Tropical-Style Mahi Mahi


This recipe was shared by Dr. Hans Vogelsong of the Recreation and Leisure Services Department at our alma mater, ECU. Hans is living in Greenville now, but tells of times growing up in Florida and enjoying dolphin on the grill. This recipe sounded a bit odd at first, but sure is worth trying. While it is different from anything I've tried before, it is indeed a moist way to prepare fish. I tried it with dolphin, but bet it would be good on other fish as well. Give... [Read More]

Using either fresh water or saltwater trout, take the fillets (skin on) and pat them dry. Use salt and pepper to season. Place on a very hot grill, flesh side down for 30 seconds, turn (to get nice diamond grill marks) for 30 seconds more, then flip over. To prepare the dressing, render 1/4 # bacon until crispy. Remove from pan. Add 1/2 of an onion (small diced). Add 1 clove of garlic (minced) and one shallot (minced). Reduce heat and cook for 1 minute more. Add 1/3 cup of both balsamic vinegar... [Read More]

Well, lately I've been puttin the good ol' charcoal grill to use, and WOOOOWHEEEE! Producing some good tasting fish. Try it out.

-5-6 medium sized fish ~1'
-2 cloves of garlic
-1/4 cup corn oil
-1 medium sized onion
-1/2 cup lemon juice concentrate
-Campbells tomato juice
-seasonings to taste

Gut and behead the fish. I've been using rainbow trout and small mouths lately. Chop up the garlic and onion and throw them into a deep bowl which you can fit everything into (the sma... [Read More]

Note: This recipe was contributed by writer Bill Morris in his article on Spanish Mackerel and comes from the Flying Burrito Restaurant in Chapel Hill, NC.

“A Spanish mackerel is one of the best fish in the world for grilling,” says Phil Campbell, owner of the Flying Burrito Restaurant in Chapel Hill. “And if it’s fresh, you just can’t beat the flavor.” Campbell recommends removing the rib bones from the fillet, but leaving the skin on. There’s no need to scale a Spanish mackerel, either... [Read More]

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Not many folks, including myself, though trigger fish would be a good fish to eat, but I'm here to tell ya, they are delicious!!!! If cooked the way I describe below, they'll taste just like lobster!! No joke.

Though very tough to clean (i.e. dull up a fillet knife) with their tough skin, they are definately worth the time and effort.

Fillet out the meat (skin off)
rinse fillets with fresh water then place... [Read More]