Hello all you Fluorocarbon fanatics! We’re back again for yet another installment of our favorite blog segment of the site, From Catch to the Kitchen. And this time we are really happy to hook you guys up with a special treat!
Our R&D team had some rare spare moments to hit a 1.5 day trip on the Gorgeous Legend Sportfishing boat to not only test out some of our new top secret products, but to also get in on some of that Bluefin that seems to biting all over the Southland recently.
When these bad boys were brought back home, luck had it that our amazing Blackwater Chef had been dreaming up some fresh recipes specifically for Bluefin season!
Today we bring you – Blackwater Bluefin Nachos!
Our Chef was really looking to bring something different to the table with this recipe and she did just that!
Here is what you’ll need:
(1) Bluefin fillet’s
(1) Green Onoins
(1) Avacado
(1) Sesame Oil
(1) Hawaiian Salt
(1) Chili Flakes
(1) Wonton Skins
(1) Corn Oil
(1) Mayo
(1) Sriacha
(1) Wasabi Powder
(1) Teriyaki Flavored Nori (Seaweed)
(1) Tobiko Eggs
Step One: Time to prepare your filet’s! We were lucky enough to have the great crew on the Legend help filet up our fish for us, so all we had to do was give them a quick rinse and prepare cutting them up in to “poke” sized chunks. Be sure always to use good ‘Sushi Grade’ Knives.. Anything else won’t suffice… Just like our Shockleader 
See below..
Step Two: Once you have your bowl of “poke” sized tuna cut up, start preparing the rest of the ‘Nacho’ toppings: Avacados, green onions, nori,. Cut them up and place them into the bowl of Tuna accordingly.
Step Three: Time to spice it up! To your mixture – Add: 1 1/2 Tablespoon of Seasame Oil (To taste, becasreful not to add too much because you could overpower the mixture), 2 Pinches of Hawaiian Salt, 1 Tablespoon of Chili Flakes. And its time to mix it up with your tuna! At this point you can also add in your tobiko eggs.
Step Four: Prepare your wonton skins. Preheat your oil pan with enough corn oil to fill up the pan 1 quarter way. Throw in your wonton skins until they turn light brown. Be careful as they tend to cook fast. Once browned let them drain on a paper towel on a plate.
Step Five: Its time to break out our favorite part, the MAYO! Place 1/2 cup of mayo into a bowl and work in 2 teaspoons of Sriacha chili paste into it.
Step Six: Place 1/2 cup of mayo into another bowl mixing in 1/4 teaspoon wasabi powder.
Step Seven: Time to plate! Lay down the wonton chips on a plate and place a scoop of poke on each chip. Then dress with both mayo concoctions . Add the sliced nori for garnish, and your ready to eat!
There you have it! A perfect end of summer treat sure to please you and your friends. As always be sure to shoot us pics of your rendition and we will put them up on our blog!
Until the next one..
-Team Blackwater
3 comments
DK
September 2, 2011 at 1:18 am (UTC 0) Link to this comment
Wow – that was fantastic……Need more please….
Tammy White
September 2, 2011 at 5:47 pm (UTC 0) Link to this comment
This looks delicious! We’re going to try it tonight, but I might have to cook the fish because I’m going to buy it from the store, nothing fresh-caught here today!
Blackwater
September 2, 2011 at 5:59 pm (UTC 0) Link to this comment
Be sure to send us your pics! or post them on our facebook!