Best 3 How To Cook False Albacore Recipes

The false albacore is a delicious fish that can be cooked in a variety of ways. It is often found in the Mediterranean Sea and the Atlantic Ocean, and is a popular choice for anglers and seafood lovers alike. The flesh of the false albacore is firm and flaky, with a mild flavor that makes it perfect for grilling, baking, or frying. Whether you're a seasoned chef or a novice in the kitchen, you're sure to find a recipe for cooking false albacore that suits your taste and skill level.

Here are our top 3 tried and tested recipes!

SMOKED PACIFIC ALBACORE

Smoked Pacific Albacore image

Provided by Food Network

Categories main-dish

Time 13h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

10 plum tomatoes, halved lengthwise
3 tablespoons minced garlic
2 tablespoons chopped fresh Italian parsley leaves
3 tablespoons olive oil, plus additional for drizzling tomatoes
2 pounds Pacific albacore tuna (or other fresh tuna steak)
Herbes de Provence
Coarse salt
White Bean Puree, recipe follows
Pesto, recipe follows
Sauteed greens, asparagus or haricots verts
2 cups dried white beans
1/2 cup diced white onion
3 cloves garlic
2 to 4 tablespoons butter, softened
2 to 4 tablespoons olive oil
Salt and freshly ground black pepper
4 cloves garlic
1 lemon, juiced
2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
2 cups olive oil
2 tablespoons grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
Soak the dried white beans in 2 quarts of water overnight.
Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE

Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade image

If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Time 2h45m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 1/2 pounds albacore steaks

Steps:

Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

EASY WHITE ALBACORE CEVICHE

Easy White Albacore Ceviche image

This ceviche is very easy to put together, using white albacore really makes the difference, fresh taste and a firm texture come together to prepare a delicious meal.

Provided by Bumble Bee

Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods

Time 20m

Yield 3

Number Of Ingredients 8

Ingredients

2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
4 lemons, juiced
½ cup chopped tomatoes
½ cup chopped fresh cilantro
½ cup chopped purple onion
6 corn tostada shells
Salt and black pepper to taste
1 jalapeno chile peppers, seeded and sliced into fine strips

Steps:

Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 33.6 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 8.9 g, Protein 25.9 g, SaturatedFat 1.1 g, Sodium 388.6 mg, Sugar 2.2 g

Tips:

Choose the right fish: Look for false albacore that is firm and has a mild, fresh smell.
Prepare the fish properly: Clean and gut the fish, and remove the gills and fins.
Use a variety of cooking methods: False albacore can be grilled, pan-fried, baked, or steamed.
Season the fish well: Use a variety of herbs and spices to enhance the flavor of the fish.
Cook the fish to perfection: False albacore is best cooked when it is just cooked through, so be careful not to overcook it.
Serve the fish with a variety of sides: False albacore can be served with a variety of sides, such as rice, vegetables, or salad.

Conclusion:

False albacore is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can ensure that your false albacore dish is cooked to perfection and enjoyed by all.