Article by Mama Jock
Key West Grilled Mahi
Juice of 1 lime
Rose's lime juice
2 TBSP olive oil
1/2 tsp. celery salt
1/8 tsp. black pepper
6 drops Cholula hot pepper sauce (or to taste)
1 TBSP chopped scallion
1 TBSP water
1 tsp. honey
2 mahi fillets
Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup.
Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
Place mahi in a zip-lock style bag and pour 4 TBSP of the mixture over fish; turn to coat.
Refrigerate 20 minutes, turning once.
Reserve remaining mixture for sauce (warm slightly).
Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler.
Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
Grease grill rack or rack of a shallow roasting pan.
Place fillets on rack.
Drizzle with half of lime juice mixture from marinade bag.
Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
Serve with remaining sauce warmed.
Creamy Shrimp Stuffed Cherry Tomatoes
2 pints cherry tomatoes
1/2 lb. cooked shrimp - peeled and deveined
1 (8 oz.) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 tsp. prepared horseradish
1 tsp. lemon juice
Salt and pepper to taste
1/4 cup chopped fresh parsley
Cut the top off each cherry tomato and scoop out the pulp.
Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish and lemon juice.
Season with salt and pepper.
Blend until smooth.
With a pastry bag or a ziplock bag with the corner cut off, pipe the shrimp mixture into the cherry tomatoes.
Garnish with parsley, and refrigerate until serving.
Baja Sauce for Fish or Shrimp Tacos
1/4 cup sour cream
1/4 cup mayonnaise
1 tsp. lime juice
1 tsp. finely chopped fresh cilantro
3/4 tsp. Old Bay seasoning
1/4 tsp. ground ancho chile pepper
Stir sour cream, mayonnaise, lime juice, cilantro, Old Bay seasoning, and ancho chile pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Tuna Stuffed Pickles
12 oz. fresh tuna
1/4 cup mayonnaise
1 TBSP Dijon mustard
2 stalks celery, finely chopped
Juice of 1/2 a lemon
1 TBSP chopped dill, plus more for garnish
Kosher salt
Freshly ground black pepper
6 dill pickles
Paprika, for garnish
In a large bowl, combine tuna, mayo, Dijon mustard, celery, lemon juice and dill.
Mix until combined and season with salt and pepper.
Slice pickles in half lengthwise.
Using a spoon, scoop out the seeds to create boats.
Fill boats with tuna salad and garnish with paprika and more dill.
Buffalo Tuna with Blue Cheese
1/2 cup buffalo-style wing sauce
1/2 tsp. black pepper
1 tsp. dried oregano
4 tuna steaks 1 to 1/2 inches thick
1/4 cup finely diced celery
4 oz. blue cheese crumbles
4 oz. cream cheese, slightly softened
Mix sauce, pepper and oregano.
Place tuna in a zip-top bag; pour in sauce.
Press out air, seal tightly and refrigerate.
Marinate 20 t0 30 minutes.
While tuna is marinating, mix remaining ingredients.
Cover and refrigerate.
Cut a deep pocket in each piece of tuna.
Fill with some of the blue cheese mix and secure with toothpicks.
Brush tuna with additional marinade and broil or grill over high heat about 3 to 5 minutes.
Serves 4.
Fiesta Flounder Cakes
1 lb. skinless flounder fillets, cut in large pieces
1 cup black beans, rinsed and drained
1 cup canned or frozen yellow niblet corn
1/2 cup bread crumbs
1/4 cup minced onion
4 oz. pepper jack cheese cut into 1/4-inch cubes
1 TBSP. finely minced cilantro leaves
2 large cloves garlic, minced
1 egg. beaten
1 small can fire-roasted green chiles, drained
3/4 cup finely crushed tortilla chips
Oil for frying
Pulse flounder in food processor until minced.
Place in mixing bowl, add next 8 ingredients; stir well.
Fold in green chiles until just mixed through.
Form into 8 cakes, roll in tortilla crumbs; cover and refrigerate 15 minutes.
Heat 1/4-inch of oil in a heavy skillet over medium high heat.
Fry the cakes in hot until golden brown, about 2 minutes per side.
Drain on paper towels.
Serves 4.
Garlic-Roasted Sea Bass
4 whole heads fresh garlic, trimmed
4 large garlic cloves, peeled and crushed
Olive oil
Sea salt
4 to 5 lb. whole sea bass, rinsed and well dried
Black pepper
1 lemon with 1/2 half cut in thin slices, other half juiced
Preheat oven to 375 degrees.
Slice top 1/4 inch from each whole head of garlic.
Remove some of the papery skin from the outside, but do not separate the cloves.
Place the garlic heads in the roasting pan.
Pour olive oil over each head.
Sprinkle with salt.
Set aside.
Preheat oven to 375 degrees.
Season the fish with olive oil, crushed garlic, lemon juice, salt and pepper.
Place lemon slices and crushed garlic cloves inside fish.
Roast fish and whole garlic heads in a roasting pan, with rack, uncovered, 30 to 40 minutes, basting often.
Serves 4.
Flounder Crepes
1 lb. flounder fillets
Salt and pepper
4 TBSP. butter, divided
8 oz. sliced white mushrooms
1 TBSP. minced shallots or white part of scallions
1 cup white wine
10 oz. box frozen chopped spinach, defrosted
1/2 cup heavy cream
1/4 tsp. nutmeg
Salt and pepper to taste
8 oz. grated Asiago cheese
8 large crepes at room temperature
Lightly season flounder with salt and pepper.
Cook in 2 TBSP. butter over medium heat until lightly firm.
Remove from pan.
Saute mushrooms and shallots, or green onion, until softened; remove.
Deglaze pan with wine, add remaining butter.
Add spinach and cook 5 minutes; stir in cream.
Remove from heat.
Season with nutmeg, salt and pepper.
Cut flounder into strips.
Divide fish, mushrooms and cheese between crepes; roll up.
Place in buttered casserole and top with spinach; bake 15 to 20 minutes at 400 degrees.
Serves 4.
Garlic Butter Weakfish
5 cloves garlic, minced
1/4 cup grated Parmesan
Juice of 1 lemon
1 tsp. Italian seasoning
4 TBSP. melted butter
Salt
3 zucchini, cut into half moons
2 TBSP. extra-virgin olive oil
4 weakfish fillets
Black pepper
Parsley for garnish
Preheat oven to 375 degrees.
In a medium bowl, mix together garlic, Parmesan, Italian seasoning and melted butter. Season with salt.
Make parchment packs by cutting 4 sheets of parchment.
Place 1/4 of the zucchini in the middle and drizzle with 1/2 TBSP. of olive oil.
Add fillet of weakfish.
Brush weakfish with garlic butter marinade and season with pepper.
Bring 2 sheets together and fold down over weakfish, then tightly roll up sides.
Repeat until you have 4 packs.
Transfer to a baking sheet.
Bake weakfish until cooked through, about 15 minutes.
Open packs and garnish with parsley and Parmesan.
Serves 4.
Balsamic Scallops with Prosciutto
1/2 cup balsamic vinegar
2 TBSP. light brown sugar
8 jumbo sea scallops
8 paper-thin slices prosciutto
2 TBSP. olive oil
1/4 cup white wine
2 cloves garlic, minced
1/4 cup finely diced celery
2 tsp. minced fresh basil
In a saucepan, simmer vinegar over medium low heat until thickened, 5 to 7 minutes.
Stir in sugar; cook 2 minutes. Let cool.
Brush scallops top and bottom with the vinegar.
Wrap scallops, folding prosciutto slices lengthwise to fit; secure with toothpicks.
Sear scallops in oil over medium-high heat 1 1/2 to 2 minutes per side; remove from pan. Keep warm. Lower heat to medium.
Saute remaining ingredients until heated.
Remove toothpicks from scallops and serve.
Serves 2.
Mahi on a Bed of Spinach
2 mahi mahi fillets
1/4 cup lime juice
1 tsp. allspice
1 tsp. ozark seasoning
1 tsp. paprika
1 tsp. Italian seasoning
4 oz. baby spinach
1/4 cup grape tomatoes, chopped
1/2 yellow zucchini, chopped
2 TBSP balsamic vinaigrette (to taste)
3 TBSP goat cheese
Marinate fish for 1 hour in lime juice, allspice, ozark seasoining, paprika, and italian seasoining.
Bake fish for 10 to 15 minutes at 350-degrees or until fish flakes easily with a fork.
Serve fish on bed of baby spinach with chopped zucchini, tomatoes, and sprinkles of cheese.
Top with small amount of balsamic vingerette dressing.
Serves 2.
Canadian
Cocktail Sauce
1/4 cup ketchup
2 TBSP prepared horseradish
1 tsp. chopped garlic
1 tsp. chili powder
1/2 tsp. ground allspice
Stir together ketchup, horseradish, garlic, chili powder and allspice in a small bowl.
Cover bowl and refrigerate for at least 4 hours before serving.
