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Pacific Bonito
Blackened Bonito | Bonito w/Olives &
Capers | Grilled Fish Fillet
Jamaican Jerk Bonito
PACIFIC
BONITO (Sarda sarda)
OTHER NAMES: Northern
Bonito, Katonotel
RANGE: "Pacific bonito occur
discontinuously from Chile to the Gulf of Alaska, with the greatest area of
abundance in the northern hemisphere occurring in warm waters between Magdalena
Bay, Baja California, and Point Conception,
California."
HABITAT: The open sea, but roams to the
beaches.
DESCRIPTION: Differs from Little Tunny (previous)
in having a series of wavy lines along upper half of body, and no spots on lower
half. Additionally, its two dorsal fins are not
divided.
SIZE: Averages 4-10 pounds; maximum is
possibly 20. World record 18 pounds, 4 ounces.
FOOD VALUE:
Not well regarded but good.
AVAILABILITY: This is available in some
markets.
Blackened Bonito
A combination of warm seasonings
and spices.
2 1/4 teaspoons
Lawry's Seasoned Salt
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons
Lawry's Garlic Powder with Parsley
1 teaspoon cayenne pepper
3/4 teaspoon
paprika
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
leaves
3/4 teaspoon onion powder
1 pound bonito, cut in 1-inch-thick
steaks
2 tablespoons butter, melted
1 teaspoon vegetable oil
In shallow dish,
combine first 8 ingredients; blend well. Pat fish dry. Brush both sides of
bonito with butter. Dredge in seasoning mixture. Heat large, heavy skillet over
high heat 10 minutes. Skillet will smoke while heating. Add vegetable oil and
fish to skillet. Cook 2 minutes; turn fish and cook an additional 2 minutes or
until fish just begins to flake.
Makes 2 servings
Prep time: 20
minutes
Cook time: 4 minutes
Bonito with Olives and Capers
The olives, capers and tomatoes
truly complement the bonito.
1 1/2 pounds bonito,
cut in 4 1-inch steaks
3/4 cup Lawry's Herb & Garlic Marinade with Lemon
Juice
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon Lawry's
Garlic Powder with Parsley
1 1/2 cups diced tomatoes
1/4 cup
pimiento-stuffed green olives
1/4 cup capers
In re-sealable plastic
bag, combine bonito and Herb & Garlic Marinade; seal bag. Marinate in
refrigerator 1 hour. In medium skillet, heat oil over medium-high heat until
hot. Add onion and sauté 3 minutes. Add Garlic Powder with Parsley and tomatoes;
sauté 5 minutes. Place fish in baking dish; spoon onion and tomatoes over fish.
Sprinkle with olives and capers. Bake in 350ˇ F oven 15 minutes or until fish
just begins to flake.
Makes 4 servings
Prep time: 15 minutes
Marinate time: 1 hour
Cook time: 25 minutes
Grilled Fish Fillet with Horseradish Sauce
So simple,
but so good.
1 bottle (12 ounces)
Lawry's Herb & Garlic Marinade with Lemon Juice
1 to 1 1/2 pounds bonito,
cut in 4 1-inch steaks
4 tablespoons butter
2 tablespoons white
horseradish sauce
1 teaspoon minced fresh dill
In resealable plastic
bag, combine Herb & Garlic Marinade with Lemon Juice and fish; seal bag.
Marinate in refrigerator 2 hours or up to several hours. Grill over medium-high
heat 3 to 5 minutes each side or until fish just begins to flake. In small
saucepan, melt butter; stir in horseradish sauce. Spoon mixture over fillets and
sprinkle with dill.
Makes 4 servings
HINT: If using a
fish other than bonito, such as yellowtail, you may wish to sprinkle each fillet
with Lawry's Seasoned Salt and Lawry's Seasoned Pepper.
Prep time:
10 minutes Marinate time: 2 hours
Cook time: 10 minutes
Jamaican Jerk Bonito
A combination of
the warm and spicy flavors of the Caribbean.
1 cup chopped
onion
1/2 cup sliced green onions, including tops
2 jalape-o chiles,
seeded
2 teaspoons fresh thyme leaves
2 teaspoons Lawry's Seasoned
Salt
1/2 teaspoon Lawry's Seasoned Pepper
1/2 teaspoon Lawry's Garlic
Powder with Parsley
1/2 teaspoon ground allspice
1/4 teaspoon ground
cumin
1/4 teaspoon nutmeg
1 to 1 1/2 pounds bonito, cut in 4 1-inch-thick
steaks
In food processor or
blender, combine all ingredients except bonito and salsa; blend until finely
chopped. Pat fish dry, rub both sides of fish with seasonings. Grill fish on
foil over medium-high heat 10 minutes or until fish just begins to flake. Spoon
salsa over fish and serve.
Makes 4 servings
Prep Time: 10
minutes
Cook Time: 10 minutes
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