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We've gathered some of our favorite seafood recipes for you to enjoy with your Wild Goose catch of the day

Sushi Nigiri


4 large flounder fillets

2 eggs

1 tablespoon olive oil

1 tablespoons butter

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon onion powder

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

1/8 teaspoon paprika


4 tablespoons butter

1/4 cup white wine

1/4 cup water

1/4 cup lemon juice

1/2 teaspoon parsley

+ lemon wedges & parsley to garnish

1. In a large skillet, heat the oil and 1 tablespoon of butter over medium heat.

2. Place the flour and all the fish seasonings in a plastic bag and shake to blend. 

3. Beat the eggs in a shallow dish.


4. When the skillet is hot, put the fish fillets in the bag one at a time and then dip them each into the eggs. Once fully coated with egg, place fillets in skillet. The egg should begin to sizzle immediately. 

5. Save 1 tablespoon of the flour mixture for the sauce.

Fish Francese

6. Fry the fillets over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter to skillet while frying if you need to. 

7. Once done, remove fillets from skillet and keep warm.

8. Discard any oil left in skillet and then add the remaining butter and the remaining flour mixture into the skillet. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to a boil and cook for 5 minutes, stirring frequently. If the sauce thickens too much, add more water - just 1 tablespoon at a time until you achieve desired consistency. 

9. To serve, place fillets over a bed of buttered rice and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

Thank you to Food.Com for this recipe

1 lb yellowfin or albacore tuna

1/2 small red onion, finely diced

1 clove garlic, minced

1 to 2 serrano or jalapeño chiles, to taste

1 tablespoon capers, rinsed & drained

1 ripe medium avocado, diced

salt, to taste

freshly ground pepper, to tase

1/3 cup fresh lime juice

1/4 cup extra virgin olive oil

1/4 to 1/2 cup cilantro to taste, chopped

garnish with greens of choice & radicchio

seeded and minced

dice into 1/2 inch pieces

best with leaf lettuce, baby spinach or arugula

1. Prepare the tuna and refrigerate while you prepare the remaining ingredients.

2. Place the onion in a small bowl and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.

3. In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.


4. Stir together the remaining lime juice and the olive oil. Pour over the tuna and toss the mixture together. Season to taste with salt and pepper. 

Raw Fish Ceviche

5. Cover and refrigerate for 15 minutes, stirring gently from time to time.

6. Just before serving, add the cilantro and toss together. Taste and adjust seasonings. 

7. Line plates with salad greens, spoon ceviche on top and serve.

Thank you to Cooking | NY Times for this recipe
Barbecued Mahi Mahi
with Yellow Pepper-Cilantro Pesto

Barbecue Rub

2 tablespoons Spanish paprika

1 tablespoon ancho chile powder

teaspoons ground cumin

2 teaspoons dark brown sugar

1 teaspoon chile de arbor powder

1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto

2 large yellow bell peppers 

1 clove garlic, chopped

2 tablespoons pine nuts

1 cup fresh cilantro leaves, chopped

3 tablespoons parmesan, grated

1/2 cup extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly grated pepper

Mahi Mahi

4 Mahi Mahi fillets

4 teaspoons olive oil 

Cilantro leaves

grilled, peeled, seeded and chopped

1. Combine all the rub ingredients in a small bowl.

2. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified. Season with salt and pepper to taste. Set aside.

3. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down. Cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. 

Cilantro Spiced Fish

4. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

Thank you to Food Network for this recipe

Serves 4

Peel and finely grate 1 tbsp. of fresh ginger. Thinly slice 1 Red Thai chili — or another fresh chili if Thai is unavailable. Whisk these ingredients in a small bowl with:

  • ¼ cup orange juice

  • 3 tbsp. lemon juice

  • 2 tbsp. soy sauce

  • ¾ tsp. sherry vinegar

  • 1 tbsp. + 2 tsp. of a neutral oil — sunflower, safflower, or grapeseed

Set aside.

With a razor sharp knife and long strokes, thinly slice ½ lb. of sushi grade tuna. It will be bright red and not have any bad aromas — any great fishmonger should have this. Cut it on a bias, forming parallelograms approximately ½ inch wide and 4 inches long. The raw fish should be as cold as possible, stored on ice or in the refrigerator.

Pour dressing into 4 medium-sized bowls. Arrange tuna on top. Garnish with torn mint leaves and chopped chives. Season lightly with coarse sea salt and black pepper.

Serve immediately with cold sake.


1. Charred Corn and Jalapeño Salsa: Heat a grill to high and rub ears of corn and jalapeños with olive oil.

2. Grill, rotating, until charred, about 10 mins. let cool and cut kernels from the cob and mince the jalapeños.

3. Combine corn kernels, minced jalapeños, diced tomato, lime juice, lime zest, cilantro, chives, olive oil, salt and pepper in a bowl.

4. Quick Pickled Onions: Place the onions in a medium non-reactive bowl.

5. Combine vinegar, sugar, water and salt in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Pour over onions.

6. Cover onions and refrigerate until ready to use. Leftover onions will keep in the pickling solution for at least a week in the refrigerator.

7. Grilled Fish: Whisk together lime juice, zest, olive oil, salt and pepper in small bowl and drizzle over fish.

Fish Tacos

8. Turn a grill to high and oil the grates. Grill, on one side only, until cooked though, about 10 mins.

9. Lime Crema: Whisk together sour cream, lime juice, zest and salt.

10. To Serve: Warm the tortillas and serve with grilled fish, corn salsa, pickled onions and lime crema. Garnish with lime wedges and chopped cilantro.

Thank you to What Should I Make For... for this recipe


Charred Corn and Jalapeno Salsa

3 Ears fresh Corn husked

2 large jalapeño peppers sliced in half (Seeds removed)

2 Tbsp extra virgin Olive Oil

1 medium Tomato seeded and diced

1 lime zested and juiced

2 Tbsp cilantro minced

2 Tbsp chives minced

1 Tbsp Extra virgin Olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

Grilled Fish Marinade

1 1/2 lbs fresh cod(whitefish)

1 lime zested and juiced

2 tsp extra virgin Olive Oil

1 tsp salt

1/2 tsp ground black pepper

Quick Pickled Onions

1 large red onion peeled and thinly sliced

1/2 cup apple cider vinegar

1/3 Cup sugar

2/3 cup water

1 Tbsp kosher salt

Lime Crema

1/2 Cup sour cream

1 tsp lime zest

1 Tbsp lime juice

1/4 tsp kosher salt


1 pound fresh, sushi-grade tuna steak

1 scallion, finely chopped

2 tablespoons cilantro, minced

2 teaspoons ginger, minced

1 Thai bird chile, minced

1/2 avocado, mashed

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 sesame seed buns

1 1/2 tablespoons wasabi paste

1/2 cup mayonnaise

3 limes, juiced (about 6 tablespoons)

1 tablespoon fish sauce

1 tablespoon orange juice

2 teaspoons rice vinegar

1 clove garlic, minced

1 1/4 cups romaine lettuce, shredded

1. Dice the tuna into 1/4-inch chunks and put in a large bowl. Add the scallion, cilantro, 1 teaspoon ginger, chile, avocado, salt, and pepper. Gently work the mixture with your hands to incorporate all of the ingredients. Divide the contents of the bowl into 4 equal portions and shape them into 1-inch thick patties. Cover and refrigerate for 20 minutes, and up to 2 hours.

2. In the meantime, make the wasabi mayonnaise. In a small bowl, add the wasabi paste, mayonnaise, the juice of one lime, and 1 teaspoon of ginger. Stir well to combine. Cover and refrigerate until ready to use.

Tuna Burger

3.  Just before you’re ready to cook the tuna burgers, make the dressing. In a medium-sized      bowl, add the juice of two limes, fish sauce, orange juice, rice vinegar, and garlic. Stir well, then add in the shredded lettuce and toss to coat. Set aside until ready to use.

4. Heat the oil in a large skillet over medium-high heat. Cook the tuna burgers for 2 to 3 minutes per side -- don’t overcook or they will be dry. Transfer to a clean plate to rest.

5. With the remaining oil in the pan, toast the hamburger buns for 1 minute,adding more oil if needed.

6. To assemble, place the burgers on the bun bottoms. Top each with wasabi mayo and dressed lettuce. Cover each burger with the bun tops and serve immediately.

Thank you to Food52 for this recipe
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