Tag: Capt. Andy Martin

Oregon Coast Seafood Boil delicious way to enjoy shrimp and crab

By Capt. Andy Martin – During a week-long fishing trip to the mouth of the Mississippi River years ago, I had the chance to enjoy fantastic redfish action in the delta, and a hot yellowfin tuna bite miles offshore. Aside from the great fishing, each night the group I was fishing with got to enjoy the delicious Cajun cooking Louisiana is famous for. One of the most memorable meals was a seafood boil with shrimp and crawfish.

A seafood boil is the perfect combination of crab, shrimp, corn, potatoes and sausage.

Seafood boils are especially popular on the Gulf Coast, in the Carolinas, and New Englund. Here on the Oregon Coast, seafood boils are a less-seldom way to enjoy fresh crab and shrimp, and locally grown produce, but are gaining in popularity. In Louisiana, seafood boils are part of the culture of the region. Churches, schools and civic groups often use seafood boils as fundraisers. Tulane University holds an annual Crawfest and serves a seafood boil to students. Crawfish are readily available on the Gulf Coast and are the most common ingredient in boils. It’s common to see seafood boils as tailgate feasts at college football games in the South.

Oregon Coast Dungeness crab and a variety of shrimp are a delcious regional twist to popular seafood boils.

My family regularly enjoys seafood boils, especially when we have out-of-town guests. We usually enjoy the boil with fresh crab and shrimp, often with potatoes and onions from our friends in the Klamath Basin. Seafood boils are a regular feast at our house during Spring Break, on Memorial Day, the Fourth of July, and the day before Thanksgiving and Christmas, as our visiting family likes to enjoy local seafood when they come to the coast.

Seafood boils are a great way to enjoy crab from our charter boats.

After making countless variations of seafood boils, my favorite recipe includes Tony Chachere’s Cajun seasoning, fresh lemon juice, Dungeness crab, and different varieties of shrimp and prawns available at Oregon Coast seafood markets, or at most grocery stores. Crab is a delicious addition to the boil, but not completely necessary. Fresh Dungeness can also be substituted with snow crab from the grocery store.

Some seafood boil recipes call for chicken broth or white wine. I simply use water, with a generous amount of freshly squeezed lemon juice (our neighbor has a lemon true and a frequent surplus of fresh lemon), and a few tablespoons of Cajun seasoning. If you prefer a less-spicy version, substitute the Cajun seasoning with salt, pepper and a generous amount of Old Bay.

A mouth-watering combination of shrimp, crab, sausage, corn and potatoes with Cajun seasoning.

For the shrimp, I’ll peel a pound of smaller shrimp, and then use some jumbo shrimp of prawns with the shell intact. Part of the fun of a seafood boil is peeling the shells and cracking the crab as you feast on the delicious potatoes, onions and corn packed with flavor from the buttery Cajun seasonings and fresh lemon juice. I add raw shrimp to the boil, but usually cook the crab ahead of time and add it to the boil just before it is finished.

A combination of small red and gold potatoes adds color to the seafood boil, and complements the red and orange hue of the shellfish, bright yellow of the corn and dark green of fresh Italian parsley. Small russet potatoes or larger red or gold potatoes can be used, but should be sliced to smaller pieces to thoroughly cook.

A spicy andouille sausage is perfect for seafood boils, but a milder kielbasa also can be used.

For most boils, you will cook the onion and potatoes first, then add the sausage and corn on the cob. When the vegetables are just about done, add the raw shrimp and cooked crab. Adding shrimp too early will make them rubbery and overcooked. They taste best when just cooked.

I start by adding halved potatoes, sliced or quartered onions, quartered lemons, and Cajun seasoning to a large pot, then fill the pot with water until 1/2 to 3/4 full. Bring to a boil for 10 minutes. Add the sausage and corn, cook for another 5 minutes. Add the crab legs and bodies (back and guts removed), and boil for 5 more minutes, then add shrimp and boil for a few more minutes until they are done. Check potatoes, and if done, use a large slotted serving spoon to scoop the vegtables and seafood from the pot and onto a large baking sheet or foil turkey pan lined with newspaper. Add the butter sauce over the seafood, add a couple of quartered lemon on the side of the platter. Season the entire platter with a small amount of black pepper and serve up.

Add potatoes, onion, lemon, garlic and seasonings to pot.
After boiling for 10 minutes, add corn and sausage and boil for five more minutes.
Add cooked crab and raw shrimp to the boil just before potatoes are done.
While the seafood is boiling, prepare the butter sauce in another smaller pot. Use 1/4 cup of the broth from the seafood boil for the sauce.
Remove the vegtables and seafood from the pot and place on a newspaper-lined large baking sheet or foil turkey pan.
Pour the butter mixture over the vegetables and seafood, and place several quarters of fresh lemon on the platter as garnish.
The finished product, a delicious Oregon Coast seafood boil.
Deckhand Eric and Capt. Sam with Dungeness crab from the charter boat Miss Brooke.

To learn more about our fishing and crabbing charters, visit www.brookingsfishing.com.

Oregon Coast Seafood Boil

Ingredients

4 lemons, cut into quarters

3-4 garlic cloves, pressed

1 large yellow or red onion, cut into slices or quarters

1-2 pounds baby red and gold potatoes, cut in half (larger red or gold potatoes cut into quarters may be substituted)

2-3 tablespoons Tony Chachere’s Cajun Seasoning

1-2 Dungeness crab, boiled, back and guts removed

1 pound large prawns or shrimp, deveined

1 pound smaller shrimp (30-40 per pound) shells removed

12 ounces andouille sausage, sliced into smaller pieces

4-6 corn on the cob, cut into smaller sections

Cajun Butter

2 cubes (16 oz. total) salted butter

4 cloves garlic, pressed

1 bunch fresh parsley, chopped

2 tablespoons Tony Chachere’s Cajun Seasoning

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon lemon zest

juice from 2 lemons

1/4 cup broth from seafood boil

Instructions

In a large pot, add Cajun seasonings, 2 quartered lemons, potatoes, onions, garlic. Fill pot to 1/2 or 3/4 full with water. Bring to a boil, and boil for 10 minutes.

Add the sausage and corn, boil for 5 more minutes.

Add the cooked crab legs and bodies (back shell and guts removed), and boil for 5 more minutes.

(While the seafood begins to cook, begin making the Cajun butter)

Add the the raw shrimp, turn off heat, cover, and allow to sit for 5 minutes, or until the potatoes are completely done.

Use a slotted spoon to scoop the seafood and vegetables from the pot and place on a large baking sheet or foil turkey plan lined with a newspaper.

Pour half of the butter sauce on the seafood and vegetables spread over the platter, and save the extra for dipping.

Serve with quartered lemons to squeeze on individual servings.

To make the Cajun Butter, melt butter in a small saucepan, then add lemon zest, garlic, hot sauce, Cajun seasoning, broth and parsley. Let simmer for 10 minutes.

Teriyaki Albacore Burger mouthwatering way to enjoy tuna

By Capt. Andy Martin – Seared albacore tuna combined with the sweetness of teriyaki sauce, a grilled pineapple ring, and onion sandwich roll is not only a delicious way to enjoy the bounty of a long-range offshore fishing trip, it’s a uniquely mouthwatering meal that has more of a Hawaiin feel than a typical Oregon Coast seafood recipe.

Capt. Andy with an albacore tuna caught aboard the charter boat Nauti-Lady.

My wife has a penchant for teriyaki style cooking. While she enjoys the abundant seafood options of the Oregon Coast, anything marinated or coated with teriyaki sauce gets her attention. We stumbled upon Teriyaki Albacore Burgers, which have become a favorite treat when we run our first albacore trips of the summer. These tasty fish sandwiches are unbelievable with freshly caught albacore, but also are just as hard to resist with tuna loins that have been in the freezer a few months. Albacore is our favorite way to enjoy these burgers, but ahi and other types of tuna fillets also work great.

Kikkoman Teriyaki Baste and Glaze and Kikkoman Wasabi Sauce are key ingredients for Teriyaki Albacore Burgers.

A key ingredient for Teriyaki Albacore Burgers is teriyaki baste and glaze. Kikkoman makes a great teriyaki baste and glaze, which is thicker than traditional teriyaki sauce, and made specifically for baking and grilling. It also helps hold the burger ingredients together.

Kikkoman Wasabi Sauce is another essential ingredient for these delicious sandwiches. A combination of wasabi, horseradish and mayonnaise can be substituted, but the Kikkoman sauce is ready to go, and complements the grilled albacore, pineapple and onion roll perfectly.

Fresh or previously frozen albacore works great for these grilled sandwiches. Cut the tuna into small pieces for best results.
Panko bread crumbs, diced bell pepper, green onions, ginger and teriyaki sauce are combined with an egg and tuna to make these delicious burgers.

When preparing the tuna, cut into small pieces. Too big and the burgers won’t hold together very well. Partially frozen tuna slices much easier than completely thawed fish.

After combining the panko bread crumbs, diced red bell pepper, green onions, ginger, dash of teriyaki, pepper, tuna and egg, sear each side with higher heat, then turn down temperature, brush both sides of the burger with teriyaki, and cook until tuna is done, usually 5-10 minutes. I generally cook each side of the burger for a little less than 2 minutes, then gently flip, repeating a few times.

Combine the burger ingredients.
Make patties and allow to chill and set for a few minutes.
After searing each side on higher heat, turn down temperature to medium, and brush teriyaki sauce over the burgers.
Flip the burgers and add more teriyaki sauce.
While the burgers are cooking on the skillet, use a grill to warm the buns and pineapple rounds.

Grill the pineapple slices for a few minutes, and serve with a warm onion hamburger roll, lettuce, and the wasabi sauce. My wife also likes a slice of seared Canadian bacon with her albacore burger.

Serve with a side of chips (hard to beat Hawaiin brand Sweet Maui Onion), or for a real Hawaiian treat, shrimp kabobs with bell pepper, onion, squash and zucchini.

To get on our Oregon Coast albacore tuna call list, call (541) 813-1082. Learn more about tuna charters, and other fishing trips, at www.brookingsfishing.com.

A finished Teriyaki Albacore Burger.
Customers with albacore tuna caught on the Kraken out of Brookings.

Teriyaki Albacore Burger

1 to 1 1/2 pounds albacore tuna fillet, finely diced

1/2 cup panko bread crumbs

1/2 cup Kikkoman Teriyaki Baste and Glaze

1 red bell pepper, finely chopped

1/4 cup green onion, finely chopped

1 tbs ginger, grated

1 egg, beaten

salt

pepper

Cooking oil

Kikkoman Wasabi Sauce

Pineapple rings, grilled

Onion hamburger rolls

Green leaf lettuce

Directions

Dice albacore tuna and combine with 2 tablespoons of the teriyaki sauce (reserve the rest of the 1/2 cup), green onion, red bell pepper, ginger, panko bread crumbs and beaten egg. Salt and pepper to taste. Mix well. Shape into patties and refrigerate for 10 to 15 minutes to firm up patties.

    Heat skillet to medium high. Add a small amount of oil to skillet and add tuna patties. Brush top side of patty with oil while bottom is searing, flip and sear other side. Reduce heat to medium. Begin brushing the remaining teriyaki sauce on the patties and cook for 5 to 10 minutes, flipping constantly until done.

    Serve on a warm onion, with Wasabi Sauce, lettuce and grilled pineapple.

    Coconut-Crusted Lingcod with Sweet Chili Sauce

    By Capt. Andy Martin – The satisfying crunch of panko bread crumbs combined with the sweetness of coconut flakes and sweet chili sauce makes for a surprisingly delicious fried fish treat that will have you coming back for a second and third helping. Coconut-crusted lingcod, which is also great with halibut or rockfish, is a simple spin on coconut shrimp often featured on seafood and steak restaurant menus. The sweet chili sauce is a great alternative to traditional tarter and cocktail sauces, and perfectly complements the sweet crunch of this easy-to-make recipe.

    When we prepare Coconut-Crusted Lingcod at my house, we also cook up a heaping serving of shrimp to go with it. Combined with fries, it’s a great way to enjoy the catch of the day on our charter boats, or to use up some of the fillets in the freezer from earlier trips.

    Coconut-Crusted Lingcod and Shrimp with sweet chili sauce is a sweet and crunchy treat.

    Panko, and coconut, cook to an appetizing golden brown color quickly, so smaller portions of fish work best with this recipe. If the fish pieces are too thick, the crust will burn, while the fish in the middle is undercooked. This recipe works well pan fried or deep fried. I often cook up several pieces in my deep frier, then place on a baking sheet with a wire screen and put in a warm oven to finish off while I fry another batch of fish.

    Start by cutting lingcod, halibut or rockfish fillets in small pieces. The tail section of a halibut or lingcod is best if the fish is large. Generally, two- to three-inch portions work best with this recipe. If the fillets are thick, cut into smaller pieces to quickly cook and avoid burning the panko. Season the fish with a small amount of salt and pepper.

    Coating the fish and shrimp in egg wash and then panko and coconut can be messy. To make cleanup easier, I often place three bowls on a large baking sheet, and coat each piece of fish before frying, placing all of the coated fish on a plate. After dredging the fish in flour and dipping in egg wash, gently roll the fish and shrimp pieces, one at a time, in the panko mix, pressing the panko crumbs into the fish. The large baking sheet will catch most of the mess the coating process can create.

    As a general rule, I’ll fry the fish in 350-degree oil for 1 to 2 minutes per side, or approximately 3 minutes if submerged in a deep frier. Cook just until the breading is golden brown, then transfer to the baking sheet in the oven to finish while the next batch fries up. Avoid over-filling the deep frier, just cook three or four pieces of fish, or half a dozen shrimp/prawns, at a time.

    Start by cutting the fish into small portions, and removing the shells from the shrimp.
    Set up three bowls to bread the fish and shrimp, one with seasoned flour, one with egg wash, and a third with a combination of coconut flakes and panko bread crumbs.

    In the oven, at 300 degrees, the center of the fish will continue to cook without overcooking the fish. The hot oven and wire screen also allows the oil on the outside of the fish to drain off onto the baking sheet.

    Dredge the fish and shrimp in the seasoned flour before dipping in egg wash and then in the panko mixture.
    After completely submerging the fish in the egg wash, allow the excess egg wash to drip back into the bowl. This will prevent large clumps of egg wash from accumulating in the panko mixture.
    Preparing all of the fish and shrimp before frying allows the oil to heat up to 350-400 degrees, and makes cleanup easier.
    Deep fry for approximately 3 minutes, or shallow fry in a pan 1-2 minutes per side. Too long and the coating will burn. Fry just until the panko coating is golden brown.
    After frying each batch, place on a wire rack and baking sheet in the oven at 300 degrees.
    The finished product, perfectly combined with sweet chili sauce.
    Capt. Andy with a limit of lingcod caught aboard the Miss Brooke.

    To catch a limit or rockfish or lingcod to enjoy Coconut-Crusted Lingcod with Sweet Chili Sauce, take a trip with Brookings Fishing Charters. Learn more at www.brookingsfishing.com, or call (541) 813-1082 to book.

    Coconut-Crusted Lingcod with Sweet Chili Sauce

    1 pound fish fillets (lingcod, halibut or rockfish), cut into small pieces

    1/2 pound large shrimp or prawns, back shells removed

    salt and pepper to taste

    1/4 cup flour

    1/4 tsp garlic powder

    1/4 tsp paprika

    3 eggs

    1 1/4 cups sweet coconut flakes

    3/4 cup panko breadcrumbs

    Peanut or vegetable oil

    1 lemon, cut into wedges

    Sweet chili sauce

    Instructions

    Heat oil to 350-400 degrees in deep frier or in a large skillet.

    Pre-heat oven to 300 degrees.

    Remove shells from shrimp. Cut fish fillets into small pieces, no longer than 3 inches. For thicker fillets, cut into smaller portions.

    Lightly season fish with salt and pepper.

    Set up three bowls to coat fish and shrimp. Combine flour, garlic powder and paprika in first bowl, beat three eggs in second bowl, combine coconut flakes and panko in third bowl.

    One piece at a time, dredge fish/shrimp in flour, completely coat with egg wash and allow excess egg wash to drip back into bowl. Gently press fish or shrimp into panko mixture, turn over and repeat, completely coating fish/shrimp with panko and coconut.

    Set each piece of panko-coated fish and shrimp on a plate, and repeat until all the fish is coated.

    If shallow frying, place four to five pieces of fish in a skillet with just enough oil to fry bottom half. Fry for 1-2 minutes, then turn over and fry for another 1-2 minutes, just until panko is golden brown. Place fish on baking sheet in oven and cook another batch. For shrimp, fry 1 minute per side, or until panko is golden brown.

    If deep frying, submerge 3-4 pieces of fish in hot oil and fry just until golden brown, generally 2-3 minutes. Place fish on baking sheet in oven and cook another batch. For shrimp, cook until golden brown, generally 2 minutes.

    Serve with lemon wedges, sweet chili sauce, and fries, coleslaw or pasta salad.

    Charter boat captain publishes Oregon Coast seafood recipe book

    BROOKINGS, Ore, (Feb. 16, 2024) – Drawing from two decades experience as a full-time ocean charter boat captain and river guide, Capt. Andy Martin has published a recipe book featuring his favorite ways to prepare Oregon Coast seafood.

    Order Online Now! $12.50 includes free shipping.

    Captain’s Choice: Recipes from Brookings Fishing Charters is now available for purchase online or at Brookings Bait and Tackle at the Port of Brookings.

    Captain’s Choice: Recipes From Brookings Fishing Charters is now available for purchase online and at the Brookings Fishing Charters office at the port of Brookings. The spiral-bound, full color recipe book features two dozen of Capt. Andy’s favorite seafood dishes, including Rockfish Chowder, Parmesan Rockfish, Rockfish Puttanesca, Teriyaki Grilled Albacore, Creamy Lingcod and Shrimp Pasta, Brown Sugar Cured Smoked Salmon, Salmon Chowder and Beer Battered Lingcod.

    Capt. Andy Martin, owner of Brookings Fishing Charters, is the author of the new Oregon Coast seafood recipe book.

    Almost daily on his fishing charters, customers would ask Capt. Andy about the best way to prepare their catch of the day. He’d email recipes from the Brookings Fishing Charters web site, or jot down basic chowder and fish taco recipes. The cookbook is a collection of several of his favorite rockfish, lingcod, salmon and halibut recipes.

    The recipe book is spiral bound and includes nearly two dozen Oregon Coast seafood recipes.
    Each recipe includes color photos, ingredients, and cooking instructions.

    Early in his Alaska river guide career, Capt. Andy would use the first salmon of the day to prepare salmon chowder with a propane stove on the bow of his boat. He and other charter boat captains often spent evenings after trips creating dishes with halibut or salmon. Capt. Andy also spent the early part of his career working at world-class fishing lodges in Alaska, and had the chance to sample some of the best seafood dishes, and add his own twist to them.

    Each recipe includes color photos, ingredients, cooking instructions, and description of the recipe. Most recipes can be made with the fillets of just a couple of rockfish, or a single lingcod fillet. With tighter catch limits in Alaska, Oregon and California, the recipe book allows anglers to make several meals from a daily limit of rockfish, lingcod or halibut. All of the recipes can be cooked up using fresh or frozen fish fillets.

    The contents of Captain’s Choice: Recipes from Brookings Fishing Charters.

    To order a recipe book online, visit Home | Brookings Fishing Charters LLC (square.site). The cost includes free shipping. Recipes books can also be purchased at the Brookings Fishing Charters and Brookings Bait and Tackle office at 16399 Lower Harbor Road at the Port of Brookings.

    The Brookings Fishing Charters crew is working on a second recipe book, featuring favorite smoked fish recipes from each captain, and favorite wild game jerky recipes.

    Easy, delicious rockfish chowder recipe

    By far, our most requested recipe has been rockfish chowder. Our customers love it, and almost everyone who tries it says it one of their favorite ways to prepare their catch. Perfect for rockfish, lingcod or halibut, this recipe will have you coming back for seconds. Here’s a look back at Capt. Andy’s rockfish chowder recipe. This is our best Rockfish Chowder Recipe.

    (Originally published March 26, 2020) Rockfish chowder is great way to enjoy fresh or frozen Oregon Coast rockfish, especially on a cold, rainy or foggy day. The fillets from a couple of rockfish will yield enough chowder for your entire family, or for a feast to enjoy with friends and neighbors, double the recipe.

    Rockfish chowder is delicious and easy to make. Just a couple of rockfish fillets is enough to make a pot of chowder.

    Here is Capt. Andy’s favorite rockfish chowder recipe, which yields 8 servings or 2 quarts. Halibut, lingcod or even salmon can be substituted for rockfish. This dish is quick and easy to prepare.

    Rockfish Chowder

    4 strips bacon (reserve a small portion of the bacon grease)

    1 cup finely sliced carrots
    1 bunch green onions, sliced (1/2 cup yellow onion may be substituted)

    1 cup diced potatoes (optional)
    2 tablespoons butter
    1 minced garlic clove
    1 package cream cheese (8 oz.), cut into small cubes
    2 cans (10.5 oz. cans) cream of potato soup, condensed
    1 can (10.5 oz.) cream of mushroom soup, condensed
    2 cups 2% milk, half-and-half or heavy cream
    1 to 2 pounds rockfish, cut into small pieces
    1 cup frozen corn, or 1 can corn (drained)
    Salt, pepper and lemon pepper to taste

    Parsley to garnish

    In a large pot, sauté the thinly chopped carrots, onion and potatoes in butter. Cook until the onion and carrots are tender.

    Add the soup (undiluted), milk and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is melted. (Cutting the cream cheese into small cubes will allow it to melt much faster than a whole block). Add crumbled cooked bacon and small amount of bacon grease.

    Add the soup (undiluted), milk and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is melted.
    Add the raw rockfish fillets, cut into small pieces. Bring to a boil, constantly stirring, and then simmer for 10 minutes. The rockfish will quickly cook.
    Add crumbled bacon and some of the reserved bacon grease.

    Add the corn, stir, and prepare to serve.

    Serve with a dash of Tabasco, or cayenne pepper, and a dab of butter.

    To make a seafood chowder, add cooked crab meat and/or cooked shrimp.

    Rockfish chowder makes a hearty meal. Serve with warm break, and a dab of butter and few drops of Tabasco sauce or cayenne pepper.
    Rockfish chowder made by Brookings Fishing Charters customer Neil Anderson.

    To catch a limit of rockfish and lingcod to enjoy with this recipe, check out www.brookingsfishing.com. Capt. Andy learned about this recipe while working on halibut charter boats in remote Southeast Alaska, where charter operators living in the bush ate fish several times a weeks.

    A few rockfish yield enough fillets for a large pot of rockfish chowder.