1/2 cup red bell pepper, chopped

1 cup onion, chopped

2 cloves garlic, minced

1 jalapeno chili, minced

1 cup tomatoes, seeded and chopped

1 lemon, juiced

1 tablespoon brown sugar

1/4 teaspoon salt

1 pound barracuda steaks*

olive oil

4 sourdough sandwich buns


  1. Combine the red bell pepper, onion, garlic, jalapeno, tomatoes, lemon juice, brown sugar, and salt in a saucepan.
  2. Cook over medium heat until thick, about 10 minutes.
  3. Meanwhile, preheat the grill.
  4. Brush the fish with olive oil. Place the fish on the grill and cook until done, about 10 minutes per inch thickness. When the fish is almost done, brush the cut sides of the buns with olive oil and place on the grill. Let heat just until toasted then remove.
  5. Remove the fish from the grill and remove any skin and bones from it.
  6. Place the fish on one side of the toasted buns. Top with the sauce and any other desired toppings.

About the author(s)

Italian chef Walter Martino has been a culinary genius from a very early age. Martino began his career as a Commis de Cuisine at Zeffirino in Genoa, Italy he was only 14 years old and was also attending the Institute Hotelier Nino Bergese.

Chef Martino has always had a passion for food and that love translated into his career. Working with brands such as Hotel Park Hyatt, Hotel Bulgari, Dolce Gabbana Gold Restaurant, Il Marchesino of Gualtiero Marchesi, and Town House Hotel.

Known as the "Million Dollar Chef" Walter Martino has a passion and trajectory selecting the best ingredients around the world and transforming them into culinary and artistic masterpieces. Martino continues to reinvent his cuisine with unique culinary fusions of Eastern and Western flavors and artistic presentations to create sensorial experiences that delight and surprise.