Treat your Tastebuds

Treat your Tastebuds

Spiced garfish with tomato salsa and crisp capers

There’s nothing quite like being in the cockpit listening to the sound of flavoursome food sizzling and experiencing the aromas of culinary creations with close friends celebrating good times aboard your luxury Riviera or Belize motor yacht.


Acclaimed international chef Bart Beek.

“Use the best ingredients, use them well and you will get a great dish – one that will become part of your personal repertoire and make your family and friends go: WOW,” says Club Marine Magazine’s resident international chef, Bart Beek.

Featuring over 100 of Bart’s best recipes – many included specifically with boat barbecues in mind – Club Marine Magazine’s cookbook Gourmet Delights is inspired by dishes from right around the world.

Below, we share one of Bart’s favourites: Spiced garfish with tomato salsa and crisp capers.

Bon appetite!

To purchase the Club Marine Gourmet Cook Book – please click here.


Spiced garfish fillets with tomato salsa and crisp capers

Garfish, also known as ‘sea noodle’, are long and slender in shape and live close to the water’s surface. They cook very quickly and can be grilled, fried, smoked, baked or barbecued.

Preparation time: 12 minutes

Cooking time: 14 minutes

Serves: 4


  • 4 butterflied garfish fillets
  • 2 tsps adobo seco (for recipe, see adobo seco prawn salad P96)
  • 3 tblsps extra virgin olive oil
  • 2 tblsps baby capers


  • 2 tblsps red wine vinegar
  • 6 tblsps extra virgin olive oil
  • Salt flakes and freshly cracked black pepper, to taste
  • 1 tomato, quartered, seeded and diced
  • 1 small red onion, diced
  • 2 spring onions, sliced into 5mm pieces
  • 1 small yellow capsicum, seeds removed, cut into 5mm dice
  • 2 tblsps parsley, coarsely chopped


Combine together the adobo seco spice mix with two tablespoons of olive oil and brush onto the garfish fillets. Refrigerate until required. Heat one tablespoon of olive oil in a small frypan, add in the drained capers and toss until crisp. Remove to a kitchen-paper-lined plate and allow to cool.

Place the vinegar, olive oil and seasoning into a bowl and whisk together. Add in the remaining salsa ingredients and gently combine.

Place a ribbed skillet pan onto the heat and add in a little olive oil. Cook the garfish fillets for approximately two minutes on each side or until just cooked.

Present with a portion of the salsa and the capers.

Bon appetite!


Peace of mind is the best policy

Riviera also partners with Club Marine to offer R Insurance through the R Marine network – exclusive to Riviera and Belize owners throughout Australia and New Zealand.

rinsurance-4R Insurance has been specifically tailored to include a range of benefits such as three years agreed value as well as accidental loss and damage cover for personal effects, fishing, water skiing, diving equipment and tools.

Additionally, no excess is applied in the event of a claim for any damage or loss while penned in a private jetty/pontoon or commercial marina and there is provision for cover for machinery breakdown to motors or refrigeration units for up to six years from the date of manufacture.


It offers unprecedented peace of mind at very attractive rates.


Speak with your R Marine dealer for full details.