Captain's Recipes

Name: Bloodline Charters
Address: 110 Scranton Ave, Falmouth, MA, 02540, US
Telephone: (774) 313-6722
Price range: $800–$1,800

Our favorite ways to prepare your fresh catch.

Black Sea Bass

Preheat oven to 375 degrees F.
Mix: Use a mixing bowl to mix panko breadcrumbs, parmesan cheese, thyme, salt and pepper, paprika, and parsley.
Dredge the fish in olive oil and the mixed breading from above.
Sear the fish in a skillet at medium-high heat for about 3-4 minutes, until it is browned.
Bake in the oven for about 4-5 minutes, until internal temperature is at least 145 degrees F.

Preheat oven to 400 degrees F.
Mix: Salt, pepper, garlic powder, paprika, and thyme.
Dredge fish with olive oil and the above mixed spices.
Bake for 20 minutes.
Prepare a tomato and caper sauce while fish is baking. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add chopped shallots, oregano, and capers, cooking for 3-5 minutes until golden. Stir in halved tomatoes, season with salt and pepper, and mix. Add butter and balsamic vinegar, then cook for another 3-5 minutes.
Once the fish is done, remove it from the oven and spoon the tomato-caper sauce evenly over the fillets.

Pat tuna steaks dry and season generously with salt and pepper.
Mix sesame seeds (black and white) on a plate and press tuna steaks into seeds to coat both sides.
Heat a cast iron skillet over high heat until smoking. Add a thin layer of high smoke-point oil (avocado or vegetable).
Sear tuna for 1-2 minutes per side for rare (recommended), or 2-3 minutes for medium-rare. The center should remain pink.
Let rest for 2 minutes, then slice against the grain.
Serve with soy sauce, wasabi, and pickled ginger for a classic presentation.

Cut fresh tuna into 1/2 inch cubes. Keep chilled until ready to use.
Make the poke sauce: whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 1/2 tsp honey, and a pinch of red pepper flakes.
Toss the tuna cubes gently in the sauce. Add sliced green onions and let marinate 10-15 minutes in the fridge.
Prepare your bowl base with warm sushi rice or mixed greens.
Top with the marinated tuna, sliced avocado, cucumber, edamame, and pickled ginger.
Drizzle with spicy mayo and sprinkle with sesame seeds and furikake.

Make the glaze: simmer 1/2 cup orange juice, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated ginger until reduced by half (about 10 minutes).
Brush tuna steaks with olive oil and season with salt and pepper.
Preheat grill to high heat. Oil the grates well.
Grill tuna for 2-3 minutes per side for medium-rare, brushing with glaze during the last minute.
Remove from heat and brush with remaining glaze.
Let rest 2 minutes before serving. Garnish with orange segments and fresh cilantro.

Every recipe starts with a great catch. Book a trip and bring home fresh striped bass, tuna, or sea bass, filleted and ready for the kitchen.