Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


Yellow Fin Tuna
(Thunnus Albacares)

Yellow fin Tuna

Skipjack Tuna
(Kastuwonus pelamis)

Skipjack Tuna

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  • 5 tablespoons butter
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped parsley
  • Salt and white pepper
  • 2 pounds albacore steaks, skinned and cut into serving pieces


Melt the butter and blend in garlic, lemon juice and parsley. Season lightly with salt and pepper. Arrange fish steaks on a greased grill over hot coals or under a broiler. Baste often with lemon-butter and cook, turning once, until flesh of fish separates when tested with a fork, about 10 minutes. Remove to a platter and spoon Cucumber Sauce alongside. Makes 6 servings.

Cucumber Sauce:


  • 1 small cucumber, peeled, halved, and seeded
  • Salt
  • 1 cup sour cream or 2/3 cup sour cream mixed with 1/3 cup plain yogurt
  • 1 teaspoon chopped fresh dill week or 1/4 teaspoon crushed dried
  • 1/4 teaspoon each salt and sugar
  • Pinch white pepper
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped parsley


Cut cucumber into 1/4 inch dice and place in a strainer. Sprinkle with salt, toss, and let it stand for 20 minutes for moisture to exude. Mix together sour cream, dill weed, salt, sugar, pepper, and wine vinegar. Mix in cucumbers and parsley. Cover and chill. This, of course, can be made ahead.

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