1 pound California Barracuda steaks *
Olive oil
4 sourdough sandwich buns
Spicy Tomato Relish (recipe follows)
SPICY TOMATO RELISH
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1 jalapeño chile (1 to 2), minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 tablespoon brown sugar
1/4 teaspoon salt
SERVING HINT:
Lightly brush buns and California barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill California barracuda steaks to desired doneness (10 minutes total per inch of thickness). Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.
SPICY TOMATO RELISH:
Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm.
Makes approximately 2 1/3 cups
Servings: 4
Notes: * Other seasonal California seafoods may be substituted, such as California halibut, white seabass, rockfish, swordfish, shark, albacore tuna.
ABOUT CALIFORNIA BARRACUDA:
Thin and toothy, an ax handle with jaws, Pacific barracuda are smaller than their Atlantic relatives and undeserving of the fierce image conjured by their name. (The California barracuda is a fighting fish on a sportsman's line, however. ) In the 1930's and 40's barracuda was among California's most popular fish at market. Full-flavored, medium-firm in texture, barracuda was often made into fish cakes. But this versatile fish fell out of fashion as the public taste turned to shark. Now abundant in California waters in late spring and summer, California barracuda await rediscovery as Californians increasingly value the health benefits of Omega-3 rich seafood.
For a new twist on an old standard, try California Barracuda Burgers with Spicy Tomato Relish. Barracuda is great on the grill, has virtually no bones (the central backbone separates easily from the flesh), and the tomato relish may be prepared ahead. Let the picnic begin!
Olive oil
4 sourdough sandwich buns
Spicy Tomato Relish (recipe follows)
SPICY TOMATO RELISH
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1 jalapeño chile (1 to 2), minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 tablespoon brown sugar
1/4 teaspoon salt
SERVING HINT:
Lightly brush buns and California barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill California barracuda steaks to desired doneness (10 minutes total per inch of thickness). Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.
SPICY TOMATO RELISH:
Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm.
Makes approximately 2 1/3 cups
Servings: 4
Notes: * Other seasonal California seafoods may be substituted, such as California halibut, white seabass, rockfish, swordfish, shark, albacore tuna.
ABOUT CALIFORNIA BARRACUDA:
Thin and toothy, an ax handle with jaws, Pacific barracuda are smaller than their Atlantic relatives and undeserving of the fierce image conjured by their name. (The California barracuda is a fighting fish on a sportsman's line, however. ) In the 1930's and 40's barracuda was among California's most popular fish at market. Full-flavored, medium-firm in texture, barracuda was often made into fish cakes. But this versatile fish fell out of fashion as the public taste turned to shark. Now abundant in California waters in late spring and summer, California barracuda await rediscovery as Californians increasingly value the health benefits of Omega-3 rich seafood.
For a new twist on an old standard, try California Barracuda Burgers with Spicy Tomato Relish. Barracuda is great on the grill, has virtually no bones (the central backbone separates easily from the flesh), and the tomato relish may be prepared ahead. Let the picnic begin!
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