Freshly Caught: The Guide’s Secret Recipes

The Captain's Table: Fresh Catch Recipes

When you fish the rich waters of South Shore, MA with Captain David Horte, the trip doesn't end when the fish hits the deck. At Blueline Fishing Charters, we believe the best way to honor a great catch is to share it over a great meal.

Captain David is known for treating his guests to top-tier, on-the-water dining, preparing fresh, local catches straight from the ocean to the plate. Whether you are enjoying these dishes on the boat during your trip or taking the recipes back to your own kitchen, these seven signature preparations are guaranteed to elevate your next seafood dinner.

1. Striped Bass Ceviche

A bright, refreshing appetizer that highlights the clean flavor of freshly caught striped bass. Perfect for warm days on the water.

Ingredients:

• 1 pound fresh, skinless striped bass (or other firm white fish fillets), cut into 1/2-inch dice
• 1 cup diced tomatoes
• 2 Fresno chiles, seeds removed and thinly sliced
• 1 small Serrano chile pepper, seeds removed and minced
• 2 scallions, thinly sliced
• 1⁄4 cup finely chopped cilantro
• Juice of 1 lemon
• Juice of 4 limes
• 2 teaspoons honey
• 2 teaspoons sea salt

Instructions:

1. In a medium mixing bowl, combine the tomatoes, Fresno and Serrano chiles, scallions, cilantro, lemon and lime juice, honey, and sea salt.
2. Stir in the fish until fully coated.
3. Cover and refrigerate for at least an hour (and up to 4 hours), stirring every 20 minutes, until the fish is soft and opaque but not falling apart. Taste for seasoning.
4. Serve the fish as an appetizer alongside tortilla chips or as part of a taco bar with fresh avocado.

2. Captain's Fish Tacos

A crowd-favorite on the boat. The secret is the homemade taco sauce and the light, vibrant cabbage slaw.

Ingredients:

For the Fish:

• 1 pound cod, tilapia, halibut, or other white fish fillets
• 2 to 3 teaspoons chili powder (enough to coat the fish)
• 1 teaspoon kosher salt
• 1 tablespoon olive oil

For the Taco Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 to 4 tablespoons lime juice (from 2 limes)
• 1 teaspoon hot sauce (optional)

For Assembly:

• 1/2 small head red cabbage, shredded (about 4 cups)
• 12 taco-sized corn or flour tortillas
• 1 avocado, sliced
• 4 radishes, thinly sliced
• 4 spring onions, thinly sliced
• 1/3 cup roughly chopped cilantro

Instructions:

1. Make the sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce. Stir until fully combined.
2. Make the slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat (aim for a very thin coating).
3. Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Keep wrapped in a clean dish towel.
4. Season the fish: Sprinkle the fish on both sides with chili powder and salt, gently rubbing the seasonings in with your fingers.
5. Cook the fish: Warm a large skillet over medium-high heat. Add olive oil and tilt the pan to coat. Cook the fish for 2 minutes, flip, and cook another 2 minutes. The fish is done when it is opaque all the way through and breaks apart easily.
6. Serve: Transfer the fillets to a platter and gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, cabbage slaw, your choice of toppings, and a drizzle of taco sauce.

3. Classic Grilled Striped Bass

Sometimes, simple is best. This savory marinade perfectly complements the rich, flaky texture of striped bass.

Ingredients:

• 1 lb striped bass fillets
• 1⁄2 cup olive oil
• 1⁄4 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Season the striped bass fillets with salt and pepper.
2. In a bowl, mix the olive oil, red wine vinegar, minced garlic, Italian seasoning, lemon juice, soy sauce, Dijon mustard, and Worcestershire sauce.
3. Add the fillets to the marinade.
4. Cover and marinate in the fridge for 30 to 40 minutes, then transfer directly to the grill and cook to your liking.

4. Broiled Striped Bass with Ginger-Scallion Oil

An aromatic, Asian-inspired preparation that takes just minutes under the broiler.

Ingredients:

• Four 5-ounce skinless striped bass fillets (about 1 inch thick)
• 4 scallions, thinly sliced
• 2 tablespoons minced fresh ginger
• 1 garlic clove, minced
• Pinch of crushed red pepper
• 1/4 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon kosher salt

Instructions:

1. In a bowl, combine the scallions, ginger, garlic, and red pepper.
2. In a saucepan, heat the vegetable oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce, and salt.
3. Preheat the broiler. Brush the fillets on both sides with a small amount of the scallion oil.
4. Arrange the fish on a broiler pan, skinned side down. Broil until just cooked through, about 5 minutes.
5. Transfer the fillets to plates, spoon the remaining scallion oil on top, and serve immediately.

5. Bluefish Pâté

A true New England classic. This savory, smoky spread is highly requested and pairs perfectly with a cold beverage after a long day of fishing.

Ingredients:

• 1/2 pound cooked (smoked) bluefish
• 1/4 pound cream cheese, softened
• 1/2 cup minced red onion
• 1 tablespoon chopped dill
• 1 tablespoon small capers
• Zest and juice of a lemon
• A few splashes of Tabasco or Worcestershire sauce (to taste)
• 2 tablespoons brandy or bourbon (optional)
• Salt and pepper to taste

Instructions:

1. Carefully remove all the dark red meat from the bluefish and discard it (it carries a very strong flavor that most prefer to avoid).
2. Toss all the remaining ingredients into a large bowl.
3. Mash the ingredients together until they form a rough, hearty pâté. (For a smoother texture, double the cream cheese and continue mashing).
4. Serve immediately with crackers or flatbread.

Captain's Note: Once made, this pâté will keep in the fridge for 7 to 10 days. It does not freeze well. If you smoke your own bluefish, seal it into 1/2-pound portions so you can thaw and make this recipe whenever you like!

6. Bluefish Grilled in Foil

Foil-packet cooking locks in moisture and flavor, making it a foolproof method for preparing rich fish like bluefish.

Ingredients:

• 2 large bluefish fillets (about 1 pound each)
• 1 medium onion, thinly sliced
• 1 green pepper, seeded and thinly sliced
• 1 large firm tomato, thinly sliced
• 1 cup bottled Italian salad dressing
• Lemon wedges for garnish
• Large pieces of aluminum foil

Instructions:

1. Prepare a barbecue fire. Let the coals burn down until they are covered with a white ash.
2. Rinse and dry the bluefish. Tear off 2 pieces of aluminum foil large enough to securely wrap the fish.
3. On the first sheet of foil, place 1 of the bluefish fillets, skin-side-down. Layer the sliced onion, green pepper, and tomato on top. Place the second fillet on top, skin-side-up.
4. Raise the sides of the foil and pour the salad dressing over the fish.
5. Seal the foil by crimping the edges together tightly, then wrap the entire packet again with the second sheet of foil.
6. Place the packet on the grill and cook for 20 minutes, turning once.
7. Poke small holes in the foil with a fork to let excess liquid escape, and grill for another 5 minutes per side (or until the fish is done).
8. Carefully remove from the grill, open the foil, and serve hot with lemon wedges.

7. Baked Haddock with Buttery Ritz Cracker Topping

You cannot visit the South Shore without having traditional New England baked haddock. The buttery Ritz cracker crust is iconic.

Ingredients:

• 1 pound skinless haddock fillets (ideally 4 fillets, 4 ounces each)
• 4 tablespoons unsalted butter, melted (divided)
• 1 sleeve Ritz crackers (about 32 crackers), crushed into coarse crumbs
• 1⁄2 teaspoon Old Bay seasoning (or to taste)
• 1⁄2 teaspoon garlic powder
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F.
2. Grease the bottom of a 9x13-inch baking dish with 1 tablespoon of the melted butter.
3. Pat the haddock fillets dry on both sides with paper towels and arrange them in a single layer in the baking dish.
4. Evenly sprinkle the Old Bay seasoning over the fish.
5. In a medium bowl, mix the crushed Ritz crackers, the remaining 3 tablespoons of melted butter, and the garlic powder until well-combined.
6. Sprinkle the cracker mixture evenly over the top of the haddock, gently pressing down so the crumbs adhere to the fillets.
7. Bake for 15 to 20 minutes. The fish is ready when it flakes easily with a fork, is opaque white, and reaches an internal temperature of at least 145°F. The topping should be lightly golden brown. (Note: Thinner fillets will cook faster, so keep an eye on the oven!)
8. Remove from the oven, garnish with fresh parsley if desired, and serve immediately.