Looking for some mouth watering dishes? Look no further than here! You'll find these recipes change frequently, so check back often. These are the exact same ones you'll enjoy on one of our superb charters.

Recipes from the Galley of The Eagle Edge :

Sweet BBQ Salmon [printable version]

½ cup of butter
½ cup of lemon juice
Heaping spoon of minced garlic
2 medium sized fillets of salmon
1 sliced onion
¼ cup of brown sugar

First make a tinfoil boat by taking two layers of tinfoil and folding up the edges so that it can hold liquid. Place two fillets of salmon skin down in the “boat” and rub a quarter of a cup of brown sugar into them. Mix a ½ cup of butter, a ½ cup of lemon juice and a heaping spoon full of minced garlic. Melt on half power in the microwave. Pour the butter mixture over the fillets of salmon and cover in slice onion. Barbeque on low until the fish can be flaked easily with a fork.

 

Tomato Sauce and White Fish [printable version]

3 tins of stewed tomatoes
Equal amount of salsa
Heaping table spoon of garlic
½ Tbsp. Worcestershire sauce
1 Tbsp. of white sugar
1 small tin of tomato paste
Hot sauce

In a deep dish pan add 3 tins of stewed tomatoes and approximately the same amount of salsa, Heat until bubbling. Add the rest of the ingredients and hot sauce to taste. Skin white fish fillets and cut into approximately 2 inch squares. Put as many chunks into the pan as you want and cook until the piece will flake easily with a fork. You will probably have to flip thicker pieces over half way through to get an evenly cooked piece. Serve on rice. Whatever is left from this meal can be made into soup by adding water and any vegetables you like and soup mix the next day.