Yellowtail or Mahi

This is real easy.... Yellow Tail or Mahi and White corn on the cob.
( you can prep at home and place in zip-locks)( Keep fish and corn in seperate bags)

Yellowtail or Mahi
sticks of butter
tin foil
ears of white corn
garlic salt

I prep the corn first.

#1 remove corn husks and wet with water.
#2 lather in butter and sprinkle with garlic salt
#3 wrap in tin foil and twist at ends

Now prep the fish.

#1 cut filet of choice into 2x2 squares
#2 set filet on 6x6 tin foil squares (skin towards foil if any)
#3 put (1) square of butter on each filet and sprinkle with garlic salt
#4 pull all (4) corners of foil together and twist lightly (making a chimney in center)

lets cook

Place fish over medium heat (Grill / BBQ Do NOT Flip!) cook 20-30 min. or untill
fish is flakey. While fish is cooking place corn on grill and rotate (roll) every couple
minutes. Untill done. Remove foil and enjoy!


This is an awsome meal when you don't want something heavy! Long ride the next
day,Pre-running , or surf trips. Stimpy/Oceanside,Ca.

Carne Asada Recipe

Heres one Ive been working on.

pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.


(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.


only change I have made is more GAARRLLIICC. And I added about 4TBL of the hot sauce I plan on using on the tacos Pretty fool proof receipe just use all the ingrenets listed and then add what you like.

Tonight I tried it on a Tri-Tip marnated for 24 hours turned out pretty good. But I think flank steak tastes better and is quicker to cook.Ryan/Santa Maria,Ca