SoCalAl - 6-28-2004 at 02:11 PM
Headed For BOLA on Friday and was wondering about some fish marinade recipes for Yellowtail and Babrilla.
I will be making ceviche out of hopefully barracuda and trigger fish.
However I want to bar-b-que some yellow tail steaks.
Any recipes you might want to share?
SoCalAl
SoCalAl - 6-28-2004 at 02:12 PM
OK... I know it's Cabrilla not Babrilla, you know hot it is when you type like a pecking rooster???
You might try
jrbaja - 6-28-2004 at 02:27 PM
coating the filets in Parmesan cheese. When there has been nothing else, it tasted pretty good as an empanizado. And, it's easy to transport. Bottled
Italian dressing is good as well.
I'm sure there are some gourmet recipes out there but for ease of travel and space, these taste pretty darn good.
SoCalAl - 6-28-2004 at 02:47 PM
"coating the filets in Parmesan cheese" that's new. I heard about the Italian Dressing before. I usually use soy sauce with fresh squezzed orange
juice but was looking for something new. Maybe the parmesan is worth the try. Plenty of Yellowtail at BOLA now, in case your taste buds let you
down.
Alex
Cyndarouh - 6-28-2004 at 03:38 PM
Wasabi Mayo is a good one. You can make the mayo up before leaving. I coat the tuna with it wrap it in tin foil bake slowly, until med rare or just
med. Its yummy. Orange juice concentrate, maple surup, baslamic vin. a touch of olive oil is great to baste fish with. I use the powdered wasabi buy
it buy the kilo. Less money that way. You can also add it to a salad dressing for the fish. We eat hot spicy food.
SoCalAl - 6-28-2004 at 03:45 PM
Yummy!! I got write these down.. 
Thanks
SoCalAl
If her marinades
jrbaja - 6-28-2004 at 03:51 PM
are anything like her salsa, you are in for a treat!
Roberto - 6-28-2004 at 07:04 PM
One of the best marinades for yellowtail (and many other types of fish) is Italian dressing. Almost any kind will do. 2-4 hours marinating, then put
it on the grill, making sure you don't cook it to the point where it dries out, and enjoy.
Cyndarouh - 6-28-2004 at 08:46 PM
JR, Thanks for the add a girl on my salsa. See you on the 18th Whats for dinner. He= Hee? 
Fresh Baked Julian Apple Berry Crunchy Pie
jrbaja - 6-28-2004 at 08:49 PM
Cyndarouh - 6-29-2004 at 05:56 AM
Berry Apple Crumb it will Be JR.
Try this with Cabrilla....
bajabum - 6-29-2004 at 09:49 AM
Cabrilla can be difficult to BBQ because it is light and flaky (falls apart).
~layer on foil as follows: orange slice, onion slice, potato slice (1/8-1/4" thin)
~then add Cabrilla fillet and reverse the layers, potato, onion, orange
~dump a couple of small cans of your favorite veggies on top (shrooms, corn, tomato, etc)
~add a dash or two of garlic salt, pepper, and salsa then double wrap in foil.
~toss it in the fire or on the grill and cook for 3-5 minut4es per side
~Its a complete meal all in 1 with no pans and the fish will be very tender and moist!
Fire up a pot full of fresh steamers with garlic butter and cilantro and some fresh chilled yellow tail sashimi with wasabi and soy and you be livin
large!! Oh yeah...almost forgot the most important part of the recipe, ICE COLD CERVESAS!
Enjoy
Tuna Recipe
Duckman - 7-4-2004 at 10:58 PM
This is a really good recipe for Yellowfin Tuna (which I think is what you will catch around Bola) -
1/4 cup vegetable oil
6 cloves garlic, minced or pressed
3 tablespoons low sodium soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place
fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side, or until
opaque, or grill fish on an outdoor barbecue. Serve with lemon wedges.
Good eating - Jim in Martinez, CA
BajaGrrls - 7-13-2004 at 08:20 AM
Just thought I'd add my two cents...
One of my favorite marinades for shrimp (I'm sure it would be good for fish too) is lime juice, dill and garlic. I use fresh stuff, but you could
probably use dried herbs, and lime concentrate if it's easier.
Now I'm ready for lunch!