To print recipes, highlight, copy and paste into a word document.

CAUTION: We don't guarantee our recipes with fish purchased elsewhere. A fabulous recipe won't help bad fish.

Swordfish with Citrus Pesto

Preparation time: 30 minutes  Serves 4


For the pesto:

1 bunch fresh basil, stems removed (2 ½ to 3 cups)

1/2 cup pine nuts, toasted

2 large cloves garlic, peeled

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

1 cup finely grated Parmesan cheese


4 (6-ounce) swordfish steaks or marlin steaks

Extra-virgin olive oil

Salt and freshly ground black pepper


Blend the basil, pine nuts, garlic, orange & lemon zests, juices, salt, and pepper in a food processor until the mixture is

finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to
a bowl and stir in the Parmesan cheese.

     Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the fish with
olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve. Keep any unused pesto refrigerated.  

Swordfish, Ono or Marlin with Tomatoes and Capers

Preparation time 20 minutes      Serves 4


4 swordfish, ono or marlin steaks 6-8 oz. each

1 medium red onior, chopped

1 large fennel bulb, white part only, chopped

3 Tbs. premium olive oil

2 large cloves garlic, chopped

2 large, fresh tomatoes, chopped & rinsed

1 tsp. kosher salt

2 Tbs chicken stock

2 Tbs. good dry white wine (not cooking wine!)

½ cup fresh basil leaves, chopped

2 Tbs capers, drained

1 Tbs unsalted butter

Fresh ground pepper to taste

Fresh basil leaves for garnish



Sauté onions and fennel in the oil over low heat for 10 minutes, until vegetables are soft. Add the garlic and cook for another minute
or so.  Add the chopped, rinsed tomatoes (get fresh ones from the farmers market – much more flavor) and mash everything
up together in the pan. Add salt and pepper to taste, and simmer for 10 minutes. Add the stock and white wine, and simmer for

another 10 minutes to reduce the liquid. At the end, stir in the drained capers, chopped basil and butter. Heat through for about 1 minute. 
Set aside to cool.
Brush swordfish with oil and season. Grill over medium high
heat for about 5 minutes per side. DO NOT OVERCOOK!  Place the sauce on a plate and arrange the
fish on top. Garnish with whole basil leaves. May be served hot or at room

Swordfish Tahitian

Preparation time: 15 minutes    Serves 4


4 6 to 8 oz. swordfish steaks (also good with marlin, ono)

1 bottle Burhop's Tahitian Marinade

Fresh cilantro leaves for garnish


Place swordfish steaks in an oven-proof glass or ceramic pan. Pour half the jar of Tahitian Marinade over the fish,

and refrigerate for about 20 minutes. Pre-heat your oven to 425 degrees.

     Bake the swordfish in the marinade for 10 minutes per inch of thickness of the steaks - don't overcook!  Serve the fish on

a platter and garnish with cilantro leaves. Serve with rice pilaf and Burhop's Garlic Green Beans.

Broiled or Grilled Swordfish, Ono or Marlin with Herb Butter

Preparation Time: 15 minutes                                 Serves 4                       


4 6-8oz. swordfish, ono or marlin steaks                          

1/3 cup soft unsalted (sweet) butter

Salt &fresh ground pepper                       

1 Tbs. fresh squeezed lemon juice

2 Tbs. chopped fresh oregano, cilantro, chives or tarragon



Preheat broiler to 500 degrees or grill to high. Sprinkle both sides of fish steaks  with salt and pepper. Broil/grill for 4 minutes

the first side, 4 minutes the second side, keeping an eye on the fish to avoid over cooking. Place steaks on a warm serving plate. 

Thinner steaks will cook more quickly.

     While fish is cooking, in a small mixing bowl combine the butter, lemon juice, your choice of herb (or a combination of herbs)

and some salt and pepper. Place 1 tablespoon of herb butter on each piece of grilled fish after cooking. The butter will melt
and make a wonderfully fragrant sauce. Place a sprig of fresh herbs on each plate as a garnish. Goes well with a nutty rice pilaf

and fresh green beans or asparagus. Serve with a Shiraz or a chilled Sauvignon Blanc or Sancerre.

Curried Swordfish, Ono or Marlin Kebabs

Enjoy these low-fat curried fish kebabs with whole grain rice and a fresh green salad with a light citrus dressing.

Prep Time: 30 minutes  Cook Time: 10 minutes   Serves 4.

Total Time: 40 minutes


1 8-ounce carton plain nonfat or low fat yogurt, drained

1 tsp crushed garlic

2 tbsp curry powder

1 tbsp lemon juice

20-ounces firm white fish (swordfish, marlin, halibut, mahi mahi, ono, tuna, etc.) cut into cubes

1 tsp paprika


Blend drained yogurt with crushed garlic, curry powder and lemon juice. Place chunks of fish in a large glass baking dish

and pour curried yogurt mixture over them. Stir to cover the fish pieces. Alternatively, place fish and yogurt mixture in a large

resealable plastic bag. Marinate in the refrigerator for up to 30 minutes. 

     Meanwhile, soak bamboo skewers in cold water for 30 minutes. When ready to cook, preheat broiler. Thread marinated

fish pieces on to wooden skewers. Sprinkle with a little paprika. Spray broiler rack with nonstick cooking spray, and broil

fish kebabs for 5 minutes each side. May also be done on grill -- watch carefully so you don't burn or overcook!

Serve with salad and rice. 

Per serving: Calories 196, Calories from Fat 34, Total Fat 3.7g (sat
0.7g), Cholesterol 46mg, Sodium 126mg, Carbohydrate 7g, Fiber 7g, Protein 33g 



Mahi Mahi Tacos With Cucumber Salsa
​Preparation 15 minutes    Serves 4 adults, or 2 adults and 2-4 kids 
A fresh and tasty way to get your family to enjoy eating fish! 
1 tablespoon olive oil (plus more for grill or pan)
2 lbs. tilapia or mahi mahi fillets
1 teaspoon ground coriander
coarse sea salt and black pepper
4 large radishes, thinly sliced
1 medium cucumber, halved and sliced, seeds removed
2 tablespoons fresh lime juice, plus lime wedges for serving
8 corn tortillas, warmed
3/4 cup fresh cilantro leaves firmly packed
1/4 cup sour cream

Heat grill or a heavy cast iron skillet to medium high; oil grill or pan with olive oil. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill or saute until cooked through, 1 to 2 minutes per side for tilapia, longer for mahi mahi. Break into pieces.
In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber salsa, cilantro, sour cream, and lime wedges.


Pecan Crusted Mahi Mahi with Wilted Greens

Preparation Time: 20 minutes                          Serves 4   

4 6-8 oz. mahi mahi fillets (or snapper, rainbow trout)              

Cayenne pepper

1 1/2 - 2 cup pecans                                                                           

1 large egg

1/4 cup all-purpose flour                                                            

2 Tbs. milk

Coarse sea salt & fresh ground pepper                  

Juice of 1 lemon

1 bunch (about 1 lb.) baby spinach or arugula

4 oz. Burhop’s Roasted Red Pepper Sauce
(brought to room temp)


Directions:  Pre-heat oven to 450 degrees. 
Grind pecans in food processor with on- off pulses, leaving a variety of different sized pieces.  Spread on a plate.  Mix flour

with salt, pepper and cayenne to taste in a shallow bowl. Whisk together egg and milk in a shallow bowl.  Rinse fish,

pat dry with a paper towel. Coat with flour mixture, shake off excess; dip in egg mixture; firmly press fillets into pecans, coating each
side completely.  Arrange fillets so they don’t touch on a lightly oiled baking sheet
or glass pan. Bake for 15 minutes.  While fish

is baking, washgreens.  Tear larger pieces in half, and place in pot. Cook without additional water for 2-3 minutes, until wilted.

Add lemon juice, salt &pepper. Place serving of greens on plate, put fish on top. Garnish with a tablespoon of Roasted Red Pepper Sauce. 

Goes well with our Herb Roasted Potatoes & a crisp Sauvignon Blanc




2  6-8 oz. albacore tuna steaks 
toasted sesame oil
fine sea salt
toasted sesame seeds
1 Tbs. wasabi paste
1/2 tsp. sesame oil
1 tsp. ground ginger
1 1/2  Tbs. tamari


Before cooking the steaks, prepare the wasabi sauce: Whisk together the wasabi paste, toasted sesame oil, ground

ginger and tamari until a thick liquid is formed. 

     Rinse steaks in cold water and pat dry. Coat steaks with a thin layer of sesame oil. Sprinkle both sides
of steaks with the finely ground sea salt. Cover both sides completely with the toasted sesames, firmly pushing

them into the fish. Sear steaks on grill or in a saute pan. We recommend 1 to 2 minutes per side over medium high heat.

(Tuna should be served rare to medium rare). 

     When the steaks are done, serve with the wasabi sauce drizzled across the top. 


This is an easy French-inspired summertime meal that has something for everyone, and uses loads of fresh market ingredients.

Total Time: About 30 mins      Makes: 4 servings
For the dressing:
1/4 cup good quality balsamic vinegar
1/2 teaspoon Dijon mustard

1 large chopped shallot
French Sea Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, orchives
For the salad:
8 - 10 ounces new potatoes, red & purple
French Sea Salt
6 ounces fillet green beans
Freshly ground black pepper
4 large eggs, hard boiled and peeled
8 ounces fresh ahi or albacore tuna, seared and baked & chilled
8 ounces yellow cherry  tomatoes
10 ounces Bibb or butter lettuce (about 1 head), washed, dried, and torn into
bite-sized pieces
8 anchovy fillets, rinsed and patted dry
1/2 cup black olives, such as niçoise or kalamata 


For the dressing: Whisk the vinegar, mustard, and a large pinch each of salt and pepper in a medium, glass or non-metalic bowl until combined.

Whisk in the olive oil in a slow, steady stream. Stir in the herbs, taste, and season with more salt and pepper as needed; set aside.

For the salad:

Sear and bake the fresh ahi or albacore tuna so that it is still a little pink on the inside. A 1” thick piece of  tuna will require 1 minute of searing each

side, then another 3-4 minutes in a 425° oven. Set aside. (Fish will continue cooking, so err to the rare). Place the potatoes in a medium
saucepan. Add enough water to cover by 2 inches; bring to a boil over high heat. Reduce the heat to medium and gently boil until the potatoes are
easily pierced with a knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to a cutting board until cool enough to handle but
still warm. (Do not let the potatoes cool completely.) Meanwhile, return the water to a boil over high heat. Add a little salt, then add the green beans and

blanch until tender but still crisp, about 1 to 2 minutes. Drain and rinse under cold running water until cool. Spread the beans on paper towels and
let them sit until dry. When the potatoes are ready, slice them in half.  Place in a small bowl and toss with just enough of the dressing to lightly coat.
Taste, adding more dressing, salt, and pepper as needed; set aside.Slice each egg lengthwise into quarters and set aside. Place the green beans,

tuna, and tomatoes in separate small bowls. Toss with just enough of the dressing to lightly coat. Taste, adding more dressing, salt, and pepper

as needed; set aside. Arrange the lettuce in a large wooden or ceramic salad bowl. Place the potatoes in the center of the lettuce, then the tomatoes,

tuna and green beans over the potatoes. Top with the anchovy fillets, egg quarters and olives. Serve immediately and, if you choose,

with remaining dressing on the side.

Add a chilled bottle of Pouilly Fume and some crusty bread and you have a meal fit for a Roi!