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Aggressor Adventure Travel
Gourmet Galley
Gourmet Galley - Entrees
Anne Hasson

We are proud to offer delicious cuisine onboard the Aggressor Fleet yachts by Chef's from around the world.

Here are some of our favorite recipes prepared on the yachts for over 30 years from past and present Chefs. We hope you enjoy them! Bon Appetit!

Trio Canapes
Onion Barji
Tuna Ceviche w/ Mango & Coconut
Spicy Corn Dip
Plantanitos w/Black Bean Dip
Tuna Tartare
Galapagos Fish Ceviche

Soups, Salads & Sides
Grilled Salmon Salad
Cream of Cauliflower Soup
Hot Salad Nicoise
Peach Palm Soup

Shrimp Gumbo
Garlic Soup
Tom Yum Khung
Tortilla Soup
Roasted Brussels Sprouts
Seaweed Pork Soup
Kabocha Pumpkin Soup
Snap Pea Stir Fry & Ginger Rice

Swordfish, Lime Rice & Pineapple Salsa
Drunken Pork Loin

Bacon Wrapped Sirloin
Grilled Fish & Wasabi Sauce
Beef Steak & NE Thailand Sauce
Chicken Dijon

Shrimp Curry
Cayman Red Snapper
Garlic & Chili Shrimp w/ Pesto
Thai Chicken Adobo
Individual Beef Wellington
Delicious Chicken Casserole
Jerk Chicken Enchiladas
Smoked Salmon Cakes
Seared Ahi Tuna w/ Tortellini
Peanut Satay Chicken
Shrimp with Tamarind Sauce
Chicken Massaman Curry
Pineapple Boat & Honey Chicken
Coconut Pineapple Opah
Sea Bass /Tomato Balsamic Sauce
Potato Crusted Salmon/Shrimp Nage'
Sesame Seared Tuna w/Lemon Soy Butter Sauce

Individual Paris Brest
Molasses Spiced Cookies
Chocolate Chip Muffins
Fried Ice Cream
Banoffee Pie

Brownies Thailand Style
Coconut Macaroons

Banana Bread
Chocolate Ganache Tort
Caribbean Bread Pudding
Cocos Peach Flan w/Caramel
Rum Expresso Fudge Cake
Tiramisu "Ronnie Style"
Cayman Caylime Pie
Apricot Flan
Chocolate Chip Cookie Pie



Grilled Swordfish, Kaffir Lime Jasmine Rice, Pineapple Salsa & Bok Choy
Drunken Pork

Chef Cameron Smay - Kona Aggressor II


4 Swordfish Fillets about 5-6 oz. each
Grill swordfish on high heat, seasoned with salt and pepper. About 2-3 mins on each side.

For the rice:
2 cups of Jasmine Rice (washed and rinsed once)
6-8 Kaffir lime leaves
2 cups of water
Pinch of salt

After rinsing the rice, drain it and put in rice cooker or pot on stove.
Add the kaffir lime leaves, salt and water.  If using rice cooker just turn on and wait until done.
If using stove top method add all ingredients together and bring to a boil, then reduce heat to low and cover.
Rice will cook in pot in about 8-10 mins.  When done just leave covered until service

For the Baby Bok Choy:
Cut the root off of the bottom of the bok choy.  Seperate leaves and rinse.
Bring a pot of water to a boil with a generous amount of salt.
Blanche the bok choy for about 1-2 minutes then strain and dump into a bowl of ice water to shock them and stop the cooking process.
Set aside to prepare just before service.
When ready to serve, get a large saute pan on medium heat and melt 1 tablespoon of butter. When the butter is just melted toss in the bok choy and saute until just warmed as not to over cook it. Season with salt and pepper.

For the Pineapple Salsa:
2 cups of small diced pinapple
1 red bell pepper small diced
1 cucumber seeded and diced small

 Drunken Pork Loin
Drunken Pork

Chef Shea Markwell - Palau Aggressor II


¾ Cup Low Sodium Chicken Broth
½ Cup Bourbon
¼ Cup Teriyaki Sauce
¼ Cup Teriyaki Glaze
½ Cup Low Sodium Soy Sauce
¾ Cups Brown Sugar
5 Shallots, Sliced
2 Sprigs Fresh Rosemary, Chopped
1 ½ Pounds Pork Loin or Tenderloin
1 Tablespoon Oil
¼ Cup Cream


Mix all Ingredients except pork and cream in a bowl and Combine. Place Sliced Pork into marinade for up to 4 hours before cooking. Heat sauté pan on medium high heat. Place oil and meat in pan to fry. Cook until just done. Remove the pork from the pan and put the marinade into a hot pan. Let it cool down then add cream. Add a pat of butter to the sauce if you wish to give the sauce a satisfactory shine to it. Pour over Pork and Serve.

Can be served with mashed potatoes or grits.

Osso Buco
Veal Osso Buco

Palau Aggressor II

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with Gremolata and traditionally served with soft Polenta. When you buy Ossobucco from the butcher it comes pre sliced ready to cook. Our recipe uses beef shank instead of veal, and we get the butcher to slice the shanks about 1.5 inches thick. Don't discard the bones, the marrow is the best bit! You could also braise Lamb Shank in basically the same mixture.

1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
Bouquet Garni (parsley, thyme and bay leaves tied in a bunch)
1/4 cup (40g) plain flour, for coating
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) Beef Stock
Salt and pepper

Heat the oil in a deep skillet/frying pan. lightly coat the osso bucco with seasoned flour. Fry the meat in the oil on both sides until browned on all sides. Remove the meat from the pan and put in the roasting tray ( or slow cooker if you wish). Fry the vegetables and garlic in the same pan until soft, deglaze the pan with the wine. add the bouquet garni, stock and tomatoes, stir to the simmer. Pour over the meat and braise in the oven for at least three ours on a low to medium heat. Or in the slow cooker for 6-8 hours. If braising in the oven check the level of the liquid every hour or so and top up if required. when the meat is nice and tender ( it should fall apart), carefully remove from the liquid. if the sauce needs a little thickening, you can reduce it a little by boiling or adding cornflour. Taste and correct the seasoning. Serve on soft Polenta and garnish with Gremolata.

To make the soft polenta follow the instructions on the packet. You can use milk, stock or water, I prefer stock. The polenta should be the consistency of runny mashed potatoes. I also like to sprinkle the polenta with crumbled blue cheese.

To make the Gremolata, combine freshly chopped flat parsley with some minced garlic and grated lemon zest. ( it will be quite strong on its own, but with the osso bucco it goes great!)

Serves 8

Bacon Wrapped Sirloin Steak
Bacon Wrapped Sirloin Steak

Chef Kingsley - Cayman Aggressor IV

6 Bacon Strips            
2 x 6oz Sirloin Steak        
2 x 4oz Raw Lobster Tail        

1 Stick Butter    Pinch Cayenne Pepper
2 Tablespoons Olive Oil`        Black Pepper ground
½ Cup Red Wine        1 Shallot or small onion
3 Large Cloves Garlic        Pinch Salt

Place all marinade ingredients in a food processor or blender. Puree till smooth.  
Baste steak with marinade – let it sit for at least 30mins – the longer the better.
Simmer down the remaining marinade to use as a sauce – Red Wine Reduction.  
Wrap the steaks with Bacon, secure with a toothpick.  Grill until your desired perfection!  A couple of mins each side or longer if you want it well done.  
Grill Lobster shell side down.  5 mins max.  Flip lobster tail and grill until meat is cooked.
Serve with your choice of Vegetables, Summer Salad and some Fresh Bread to mop up the sauce!

Serves Two

Grilled Fish with Wasabi Sauce
Wasabi Tuna

Thailand Aggressor

Grilled Fish (salmon or tuna)
4 Fish steaks (200g to 250g each)

Wasabi sauce:
3 tbsp wasabi
9 tbsp white wine
6 tbsp soy sauce
8 tbsp yogurt
8 tbsp chopped onion
200 ml whipping cream
2 tbsp vinegar
¼ tsp sugar, salt and black pepper
Directions: Grilled the fish to your liking. Heat all sauce ingredients at medium heat for 3 minutes.

(4 servings)

Beef Steak with North East Thailand Sauce

Thailand Aggressor

4 Beef steaks (200g to 250g each)

200 ml Tamarind juice
200 g palm sugar
200 ml fish sauce
2 tsp paprika

100 g Baby corn
200 g carrot

Directions: Heat all sauce ingredients in medium fire until it thickens.
Fry the steak to your liking and serve it with the sauce on top.

(4 serving)

Chicken Dijon

Chef Yanis - Cayman Aggressor IV

6 - 3 to 4 oz chicken breast portions

2 tbls fresh sweet basil
1/2 tsp paprika
1/4 cup shaved parmigiano
4 cups Japanese style bread crumbs

1/4 cup melted butter
1/2 cup Dijon mustard
1/4 cup white wine

Dip chicken into mustard mixture
Coat with breading mixture
Saute until golden brown
Place in oven at  375 for 12 to 15 minutes

Shrimp Curry

Serves 6

1/2 Lbs Shrimp Peeled and deveined uncooked
1 can Cream of Mushroom soup
3 TBS Curry Powder
1/2 Onion Chopped
5 TBS Sour Cream
1TBS Cooking Oil
Salt and Pepper To taste 

Heat Oil In a deep skillet ,cook onion until golden brown reduce heat to medium heat, then add shrimp mushroom soup , curry powder and cook until shrimp becomes pink then add the sour cream and salt and pepper to taste . its good over steam rice .

Cayman Red Snapper Over Caramelized Yams & Plantains
Chef Caxton Gomes, Cayman Aggressor IV

Served with black bean and sweet & hot pepper ragout

1 ½ lb Fresh Red snapper
4 Each. Plantain banana
2 each Sweet yam potato
3 sprigs of thyme
1 stick of butter
8oz  dried black beans (washed)
1 cup chopped mixed bell peppers
1 Scotch bonnet pepper
2 pods crushed garlic
1 large diced  red  onion
4 tsp olive oil
Splash of lime juice.
2 bunches of  fresh asparagus
julienn red pepper for garnish.

Black Bean & Pepper Ragout
1.Boil black beans, bell peppers, scotch bonnet, onion, garlic, lime juice, butter, together,  simmer until the beans are cooked.
2. Gently blend with a hand blender so that the ragout has a little coarse texture.
3. check for seasoning and set aside.( has to be a little spicy/hot).

Caramelized Yams & Plantains
1. cut the plantains and sweet potato in dices and deep fry in a hot oil till Golden brown, make sure not to overcook them.
2. caramelize butter, sugar, salt and pepper in separate pan, mix in the fried plantains and sweet potato toss  gently.

Pan-sautéed Snapper
1. Cut the red snapper into 6oz portion, marinate with salt, pepper, thyme and lime juice.
2.  Quickly sauté snapper in a fry pan with the olive oil, 3 min each side.

Putting It All Together
Toss the asparagus in melted butter, season to taste.
On a serving plate make a bed of sweet potato and plantains, lay the snapper and asparagus on top and the black bean ragout to the side of the plate.
Finish with finely julienned red bell pepper and wedge of lemon.

Serves 4

Garlic and Chili Shrimp with Cilantro Pesto and Salsa Cruda
Chef Cameron - Palau Aggressor II

For the Shrimp:

1lb. of 16/20 Shrimp
1 Tbsp. of Chili Powder
2 Tbsp. of Fresh Chopped Garlic
¼ Cup of Pure Olive Oil
Salt and Pepper to Taste
Juice of One Lime

Mix shrimp with all ingredients and let marinate for 1-2 hours. Place in refrigerator.rn
For the Cilantro Pesto:
1/2lb. of Cilantro (stems removed)
¼ cup of Smoked Almonds
3 cloves of Fresh Minced Garlic
1 cup of Pure Olive Oil
¼ cup of Crumbled Feta
Salt and Pepper to Taste

Place cilantro, almonds, and garlic in food processor along with half of the olive oil. Pulse chop until incorporated. While processor is running add the rest of the oil slowly until blended. Pour out of processor into mixing bowl and add the crumbled feta and salt and pepper.
For the Salsa Cruda:
4 Roma Tomatoes
1 Cucumber
½ an Onion
1tsp. Fresh Chopped Garlic
2tbsp. Extra Virgin Olive Oil
1tbsp. White Balsamic Vinegar
1/8cup of Chopped Parsley
Salt and Pepper to Taste

Dice the tomatoes and cucumber, leaving the seeds is just fine. Remove them if you desire. Dice the onion. Dice all the vegetables to the size you desire, I like to dice them pretty small. Add them all to a mixing bowl along with the garlic, white balsamic vinegar and olive oil. Add a pinch of salt and pepper, and mix them well. Taste and season as needed. Finally add the parsley and mix again.

Putting it all together:
Get a sauté pan large enough to hold the shrimp or do them in smaller batches. Get the pan very hot but not smoking. Add 3tbsp. of pure olive oil and sauté until done. About 3 minutes, keep the shrimp moving around so they don't burn. When shrimp are done you are ready to plate the dish. I like to use black beans for this dish, but lentils are very nice and so is quinoa. Place your black beans in the center of the plate, lay 4 shrimp around the front of the beans. Top the beans with the Salsa Cruda, then spoon a bit of the Cilantro Pesto on and around the shrimp. Now you are ready to eat. Serves 4-5 people. Enjoy!!!!!!!!

Andy’s Thai Chicken Adobo
Chef Andy - Palau Aggressor II

4 chicken legs
4 chicken thighs
4 Tbls chopped garlic
2 tsp green chili chopped
2 tsp Thai fish sauce
¼ cup white distilled vinegar
1 Tbls black pepper corns crushed
1 Tbls soy sauce
1 Tbls chicken powder
Thai basil or fresh basil

Fry chicken until brown. Add garlic, chili and pepper corns and then all liquid ingredients and reduce. Cook for 20 min or until chicken is cooked. Finish with fresh herbs.  Serves 4

Individual Beef Wellington with Peppercorn Sauce

6 - 8 oz Filet Mignons

kosher salt
Freshly ground pepper
6 Tbsp. Butter
3 Tbsp. chopped shallots
2 Tbsp. chopped garlic
2 Pounds thinly sliced mushroom
1 tsp. Fresh thyme
2 Sheets Puff Pastry (thawed)
2 Eggs Beaten

Season Filet mignon with salt and pepper. In a frying pan, over medium heat-high heat, heat 2-4 Tbsp. of olive oil, sear the steak for 2 minutes on each side, until brown and crisp on the outside. Remove steak from heat and refrigerate. Chilled for 1 hour. 

In a large pan over medium heat, melt butter and add shallots and garlic, sauté for 3 minutes or until slightly softened. Add mushroom,thyme and season to taste. stirring until mushroom and liquid is reduced. Remove from heat and transfer mushroom mixture to a bowl to cool completely. Set aside.

On a lightly floured surfaced, roll out each puff pastry in two (14 inch ) squares, trim edges to form two ( 13 inch ) square and cut each square into (6 1/2 inch) square. Work with one sheet at a time.

Place the filet mignon on each sheet of puff pastry and spread the mushroom mixture on top of the steak. Wrap two opposite corners of pastry over the steak, overlapping them. Wrap remaining steak. Cover loosely and refrigerate for one hour. When ready to bake, brush the pastry with egg wash. Preheat oven to 425 F. And bake approximately15 to 20 minutes or until pastry is golden brown.

 While baking,  Prepare peppercorn sauce.

Peppercorn Sauce

2 Tbsp. Butter
2 Tbsp. Chopped shallots
2 Tbsp. Red peppercorn
1/2 C. Red wine
1/2 C. Heavy cream
Salt and Pepper
Pinch of Red crush pepper
1 Tbsp. Demi-glace powder

In a medium pan over medium heat melt butter, add the shallots, peppercorn and crush chili, sauté until onion are soft. then add the red wine and demi glace cook until it reduce. Add the cream and simmer for 2 minutes, season to taste.  

Delicious Chicken Casserole

4 Skinless Chicken Breast Cut In bit size
2 stalks celery, cut into thirds
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
6 ounce sour cream
2 (10.5 ounce) can condensed cream or chicken soup
Salt and pepper to taste
2 cup Crushed buttery round crackers
1/2 cup butter or margarine melted

1 .Preheat oven to 350 degrees
2. Bring to a boil the chicken breast salt & pepper and enough water to Cover . Cover , reduce heat to medium low , simmer for 35 minutes. Drain reserving 1 cup liquid. Cool Chicken .
3. In a large bowl .stir together sour cream , soup ,broth ,salt and pepper to taste . Mix in cook rice and Chicken . Spoon mixture in to into a 9x13 inch casserole dish . Crush crackers and melted butter , sprinkle crackers over top.
4. Bake in preheated oven for 30 to 35 minutes.

Jerk Chicken Enchiladas

Makes 16 Jerk Chicken Enchiladas

1 Whole Chicken
1 teaspoon Cumin
1 teaspoon fresh garlic
1 cup chopped onion
2 teaspoon Jerk seasoning
1/4 teaspoon salt

Boil all ingredients in large stock pot for one and a half hours.  Remove chicken from stock, chill quickly, and shred all the meat off the bone.rn
Making the filling Sauce:
1 large sliced onion
1 large sliced green bell pepper
1 large can of red enchilada sauce
1 teaspoon jerk seasoning
¼ cup Olive Oil
Sauté onions and pepper in olive oil. Add jerk seasoning and shredded chicken for ten minutes, and then add enchilada sauce. Simmer 30 minutes.
Stuffing the Enchiladas:
16 warm yellow corn tortillas
3 cups shredded Mexican cheese
1 large can red enchilada sauce
¼ cup fresh chopped cilantro
¼ cup sour cream
Wrap two tablespoons of chicken mix and one tablespoon of cheese in each tortilla. Lay in casserole dish with a layer of enchilada sauce on the bottom. Finally, cover all tortillas with enchilada sauce and the remaining cheese. Bake for 30 minutes at 325. Sprinkle with chopped fresh cilantro and serve with sour cream.  Yum Yum!
Smoked Salmon Cakes
Chef Cameron, Palau Aggressor II

3 6oz. Cans of Wild Sockeye Salmon
4 oz. of Nova Lox Smoked Salmon
1 White Onion
1 English Cucumber
1 Red Bell Pepper
¼ Cup of Chopped Green Onion
¼ Cup of Chopped Parsley
2 Lemons (zest, and juice)
5 Egg Whites
1 Cup of Mayonnaise
Salt and Pepper
Bread Crumbs (optional)

Drain canned salmon and place in large mixing bowl. Next, mince the smoked salmon, onion, red bell pepper, cucumber, and place in bowl.  Add parsley, green onion, lemon zest, lemon juice, and mayonnaise and mix until combined.  Place egg whites in a mixer or use a hand mixer and whip until stiff peaks are formed.  When the egg whites are ready, fold them gently into the salmon mixture.  Season with salt and pepper.  Place in refrigerator for about 4 hours to chill thoroughly.  Heat a non-stick pan to med-high heat and place a small amount of light oil, such as canola or soy oil in pan.  Scoop salmon mixture with a small ice cream scooper or two table spoons and make round cakes in pan.  Fry both sides until lightly brown and crispy.  Place cakes on plate and top with Greek yogurt and a fennel frond.  Please note that if your mixture is too loose, add a little bit of bread crumbs to bind it.  I prefer not to use bread crumbs and like to keep the mixture light.  Please enjoy and eat responsibly

Kingsley’s Seared Ahi Tuna w/ Tortellini & Asparagus

4 - 4 oz. tuna steaks
1 tsp. wasabi
2 oz. butter
1 tsp lemon juice
1/4 tsp. Salt
1/4 tsp. pepper
2 tsp chopped parsley

Salt & Pepper tuna steaks to season.  Pan sear tuna medium rare to medium.  Remove tuna from pan to warm oven.

In a separate container add wasabi to butter at room temperature. Salt and pepper to taste.  Add lemon juice and chopped parsley.  Mix together.  Refrigerate wasabi butter until butter thickens.  
Apply wasabi butter mixture to tuna steaks when ready to serve.

1 box tortellini
1/4 cup pesto
1 cup milk
1/4 cup grated parmesan & romano cheese
1/2 tsp. salt
1/2 tsp pepper
1/4 cup white wine
1 oz. butter
1/2 cup flour

Boil tortellini until cooked.  Drain water.  In small saucepan melt butter and add flour at low heat, set aside.  In separate saucepan heat milk on low, once warm add butter and flour mixture, whisk to thicken milk.  Add salt and pepper, white wine and parmesan cheese.  When thick consistency add pesto.  Pour sauce onto tortellini.  Serve.

1 bunch of asparagus
2 sliced carrots
I tbsp butter
1 tbsp. sesame seed
1/2 tsp salt
1/2 tsp pepper

Steam asparagus and carrots, drain water.  Add butter, sesame seed, salt and pepper.  Serve.
Garnish with sprouts.  Enjoy
Peanut Satay Chicken
Chicken Satay

Maldives Aggressor

Servings for (3) persons Calories 380, Fat 10g, Chol 15mg, Sodium 450mg, Carb 40g

1 lb Chicken Breast Tenders
8 oz sugar snap peas
1 cup mushrooms
10oz shelled edamame
1/4 cup horseradish sauce
8oz precooked brown rice
1/2 cup peanut satay sauce
1/4 cup mirin (or white wine)
2 tablespoons reduced sodium soy sauce
2 tablespoons canola oil
1/2 teaspoon salt

Season chicken with salt and pepper and coat with satay sauce let stand 5-10 min
Coat chicken with cooking spray grill then add remainder of satay sauce.
Preheat sauce pan on medium add sugar snap peas, mushrooms and edamame cook until tender
Reduce heat add horseradish sauce, miring and soy sauce. Stir and add brown rice
Cover and keep warm ready to serve

Shrimp with Tamarind Sauce
Shrimp with tamarind sauce

Chef Phorn - Thailand Aggressor

1 kg shrimp
300ml tamarind sauce
200g palm sugar
50g white sugar
100g fish sauce
20g aromat
10g corn flour

Remove shrimp shell then fry them until medium done.
Add Tamarind juice in hot pan then mix palm sugar, white sugar, fish sauce, aromat for 5 minutes.
Add corn flour slowly until sauce thicken.
Add the shrimp in the sauce.
Add fried onions on top of the dish before serving.
Serve with Jasmine rice.
Enjoy it!

Chicken Massaman Curry
Chicken Massaman

Chef Phorn - Thailand Aggressor

½ kg chicken thighs
100g potato cut into 1 ½ inches
100g carrot cut into 1 ½ inches
50g onions cut into quarters
100g massaman curry paste
25g roasted peanuts
3 cups coconut milk
2 tbs palm sugar
3 tbs fish sauce
4-5 tbs concentrated tamarind juice

Bring chicken and coconut milk to boil over very low heat, allowing to boil for around 20 minutes.
Add massaman curry paste. Season with palm sugar, tamarind juice and fish sauce and let in boil for another 10-15 minutes.
Add potatoes and carrots, letting them cook before adding onion.
Continue to cook until onion is cooked. Check if you need more seasoning: if you need it to be more sweet, add palm sugar. If it needs to be more salty, add fish sauce.
Add peanuts before turning the heat off.
Serve with Jasmine rice or pitta bread and vegetables.
Enjoy it!

Pineapple Boat & Honey Roasted Chicken
Pineapple Boat

Chef Phorn - Thailand Aggressor

Fried Rice in Pineapple Boat
1 Pineapple medium size
2 cups of steamed rice
4 tbsp raisin
2 tsp salt
2 tsp pepper powder
2  eggs
½ cup cashew nuts
½ cup dried shredded pork
3 tsp chopped garlic

1. Cut the pineapple in half lengthwise and scoop out the fruit, cut the fruit in two bite size chunks.
2. In a large skillet, heat a tablespoon of oil and fry the eggs until well done.
3. Add one more tablespoon of oil and fry the garlic until it becomes golden brown, turn to medium/high heat. Add the rice and stir.
4. Add the fruit (pineapple), raisin, salt, pepper powder and continue to stir about five minutes. Serve in pineapple boat.
5.Add the cashew nuts and dry shredded pork to decorate.

Honey Roasted Chicken
2 pcs chicken breast
1 tbsp black pepper
2 pcs garlic
2 pcs coriander root
1 cup honey
3 tbsp soy sauce
3    tbsp sour sauce

1.Smash black pepper, garlic and coriander root.
2.Brew chicken breast for about 1 hr in 1. and add honey, soy sauce, sour sauce.
3.Bake the chicken about 1 hr (150o C) until well done.

Coconut Pineapple Opah
Pineapple Opah

Chef Chris Mercier - Kona Aggressor

6 to 8 oz. Opah
1 cup Pineapple Juice
1 cup Coconut Milk
tt Salt & Pepper
1 oz. Coconut Flakes

1.) Filet and portion Opah 6 to 8 ounce piece.
2.) Season with Salt & Pepper put aside
3.) Prepare sauce by adding Pineapple juice to small cooking pot, bring to a boil and reduce liquid by half.
4.) Add Coconut Milk whisk together reduce temperature to medium low continue cooking.
5.) Add Salt to taste
6.) Toast coconut flakes in a 350 degree oven until golden brown or toast in a pan on stove top until golden brown.
7.) Toss coconut flakes together and put aside until later.
8.) Sear Opah in a hot pan on one side to get a good color (golden brown).
9.) Flip Opah over onto a greased pan uncooked side down, place into a 350 degree oven for 6 to 8 minutes depending on thickness of fish filet.
10.) Ladle the amount of sauce you prefer over and or around fish.
11.) Garnish fish by sprinkling toasted coconut flakes over the top of the fish.

Grilled Sea Bass with Tomato Balsamic Sauce
Grilled Sea Bass

Chef Phorn - Thailand Aggressor

2 pcs sea bass
1 tbsp salt
2 tbsp pepper powder

1.Bring sea bass to scaling. Mouth gouged out, mashed clean and fillet.
2.Use salt and pepper powder mix well and then apply the paste all over the fish to a plate and set aside.
3.Grill sea bass in a pan until medium rare, serve with boiled potato and mix salad.

Tomato Balsamic Sauce
2 pcs tomato
1 cup balsamic
1 cup olive oil
2 tsp salt
2 tsp pepper powder
Directions: Dice tomato and mix everything in the bowl.

Potato Encrusted Salmon with a Shrimp Nage´

Chef Mani - Rock Islands Aggressor

Shrimp Nage´
8 oz. 13/15 shrimp (peeled and deveined)
Shells from the shrimp
1 shallot (peeled and sliced)
2 oz. carrot (peeled and diced)
2 oz. celery (peeled and diced)
2 garlic cloves (peeled)
1 garlic clove (minced)
1 cup dry white wine
½ pint heavy cream
½ # unsalted butter
Lemon juice to taste
Kosher salt and white pepper
Fine mesh strainer

Method: On medium heat in a small stainless steel pot, sauté the shrimp shells in 1 tbsp. olive oil until they turn pink. Add the shallot, celery, carrot and garlic. Continue to sweat until translucent and then add the wine. Reduce the heat to low and reduce the wine until almost sec. Add the heavy cream and continue to reduce by half. Remove from the heat and whisk in the butter, add the lemon juice and season. Pass through the fine mesh strainer. Set aside in a warm place for later. Sauté the shrimp in a medium sauté pan, with one clove of minced garlic (optional) and set aside for serving. 

4 6oz. portions of salmon
3 Russet potatoes (peeled)
Olive oil
Kosher salt and black pepper
1 Box grater

Method: Slowly heat a large nonstick sauté pan, Grate the potatoes using the large holes on the box grater. Squeeze the excess water from the grated potatoes and place a small portion forming a small “pancake” in the heated sauté pan with 4-5 tbsp. of oil. Helpful Hint: The “pancake” of potatoes should be slightly larger than the portion of salmon. Cook the potatoes until one side is crisp. Place the salmon on top of the potatoes and gently flip the potatoes are covering the salmon, crispy side up. Sear for 1-2 minutes and then place on a lightly greased sheet pan (cookie sheet). Finish in a preheated oven at 350° for 3-4 minutes.
Serving: You can serve with wilted spinach, place the salmon on top of the spinach and place 2-3 shrimp on top of the salmon, 2 oz. of Nage (shrimp butter sauce)  over the shrimp and salmon.

Sesame Seared Tuna w/Lemon Soy Butter Sauce
Sesame Seared Tuna

Chef Cameron Smay - Palau Aggressor II

Tuna Steak (about 1 inch thick)
Black and White Sesame Seeds
Salt and Pepper
Grape Seed Oil
Sliced Scallions for Garnish

Lemon Soy Butter Sauce
1/2 Cup Heavy Whipping Cream
1 Stick of Unsalted Butter (1/4lb.)
1/8 Cup of Sake
1/8 Cup of Mirin (sweet rice wine)
1/8 Cup of Rice Wine Vinegar
1 Inch of Sliced Fresh Ginger
1 Tablespoon of Soy Sauce
1 Tablespoon of Lemon Juice

Place sake, mirin, rice wine vinegar, and ginger in a small sauce pan.   Cook on high until the liquid is almost completely gone.  Add the heavy whipping cream and reduce by half.  When the cream is reduced, remove from heat and start to whip in the butter piece by piece (make sure the butter is at room temperature, so pull it out a little while before making the sauce.  Once you have whipped the butter into the cream mixture, add the soy sauce and the lemon juice and strain out the ginger pieces.  Set aside in a warm but not hot area of the stove top or counter.  Next step is to get a pan on the stove for the tuna.  I like to use a non-stick pan but whatever you like to use is fine also.  Heat the pan up before putting the grape seed oil in.  While the pan is heating up, season the tuna with salt and pepper on both sides and then crust with sesame seeds.  The easiest way to get the sesame on the tuna is to put the seeds in a pie pan or a plate and lay the tuna on the seeds and press on each side.  When the pan is hot add the oil but don’t let it smoke, have it heated until just before smoking (you will notice the oil shimmer).  Place the tuna in the pan and sear on each side for about one minute.  When tuna is done take it out of the pan and place on a plate and set aside.
Serve with jasmine rice, your favorite stir fried vegetables and garnish with sliced scallions.  Enjoy!!!!!