Article by Mary Jock
Mahi Mahi Kebabs with Tropical Salsa
2 cups mango, diced
1 cup pineapple, diced
1 red bell pepper, chopped
1/2 to 1 jalapeño pepper, seeded and minced
1/2 cup red onion, chopped
2 TBSP fresh cilantro, chopped
3 TBSP fresh lime juice
1/4 cup soy sauce
2 TBSP honey
1 tsp. grated fresh ginger
1/4 tsp. freshly ground pepper
4 mahi mahi fillets, cut into 1 1/2-inch cubes
Stir together first 7 ingredients in a large bowl; cover and chill.
Stir together soy sauce and next 3 ingredients in a shallow dish.
Add mahi mahi. Cover and chill 30 minutes.
Thread fish on 8 (12-inch) skewers.
Grill, covered over medium-high heat for 5 minutes on each side or until done.
Serve with salsa mixture.
Serves 4.
Flounder Rolls with Pesto
5 cups basil leaves, packed
2 garlic cloves, chopped
1/4 cup Parmesan cheese, freshly grated
2/3 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
4 flounder fillets
1 small zucchini, cut into matchsticks
1 red bell pepper, seeded and julienned
In a food processor, combine the basil, garlic, Parmesan and 2/3 cup of olive oil and process to a puree.
Scrape the pesto into a bowl and season with salt and pepper.
Lay the fish fillets on a work surface, boned side down.
Season the fillets with salt and pepper and place an equal amount of the zucchini and red pepper strips across the narrow end of each fillet.
Tightly roll up the fillets and secure them with toothpicks. Season the rolls with salt and pepper and lightly drizzle them all over with olive oil.
Lightly oil a large steamer basket and place it in a large saucepan over 1/2 inch of boiling water.
Put the rolls in the steamer basket, cover and steam over moderately high heat until just cooked through, about 10 minutes.
Transfer the rolls to plates, spoon some of the pesto alongside and serve.
Pan-Seared Bluefish with Heirloom Tomato Vinaigrette
Vinaigrette:
2 garlic cloves, minced
2 TBSP balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
4 TBSP extra virgin olive oil
2 large heirloom tomatoes, peeled, seeded and chopped
1 TBSP fresh basil, chopped
Bluefish:
4 TBSP canola oil
4 skinless bluefish fillets
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
4 sprigs fresh thyme
In medium bowl, whisk together garlic, vinegar, salt and pepper.
Slowly drizzle in oil while whisking constantly until emulsified.
Stir in tomatoes and basil.
Prepare grill for direct grilling over medium-high heat.
Place a large cast iron skillet directly on grill rack.
Add oil and heat until hot.
Sprinkle bluefish with salt and pepper, cooking two fillets at a time.
Add bluefish, and thyme sprigs to skillet. Close grill and sear for 3 to 4 minutes or until evenly browned.
Turn bluefish and sear 1 to 2 minutes or until browned.
Transfer bluefish to paper towels to absorb excess oil.
To serve, lay bluefish on a plate and spoon heirloom tomato vinaigrette over fillets and serve.
Angel Hair Pasta with Mussels and Red Pepper Sauce
8 oz. uncooked angel hair pasta
2 tsp. olive oil
1/3 cup onion, diced
1 garlic clove, minced
2 cups red bell pepper, diced
1/2 tsp. salt
Dash of ground black pepper
1 (14.5 oz.) can of whole tomatoes, chopped with liquid
1/2 cup white wine
36 mussels (about 3 lbs.), scrubbed and debearded
3 TBSP fresh parsley, chopped
Cook pasta according to package directions. Drain and keep warm.
Heat oil in a large saucepan over medium-high heat.
Add the onion and garlic and sauté 5 minutes or until tender.
Add bell pepper, salt and ground black pepper and sauté for 2 minutes.
Add tomatoes and wine.
Bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add mussels and increase heat to medium.
Cover and simmer for 7 minutes or until shells open.
Discard any unopened shells.
Serve mussel mixture over pasta and sprinkle with parsley.
Serves 4.
Grilled Tuna with Honey Soy Sauce
2 tuna fillets
Olive oil
1/2 cup soy sauce
2 TBSP honey
2 tsp. sesame seeds
2 tsp. garlic, minced
Salt
Pepper
Rub the tuna with olive oil and lightly season with salt & pepper.
Heat your grill to medium-high heat.
Place the tuna on heated grill.
Sear on each side for 1 1/2 to 2 minutes. You do not want to cook the tuna through. The middle should still be bright red.
Put all sauce ingredients in a small bowl and whisk together until combined.
Serve with sauce on top or as a dip.
Serves 2.
Ginger Garlic
Pan-Roasted
Swordfish
2 swordfish fillets
2 TBSP butter, room temperature
2 tsp. fresh parsley, chopped
2 garlic cloves, minced
1/2 tsp. ginger, grated
1/8 tsp. crushed red pepper
1/2 tsp. lemon peel, grated
1 TBSP olive oil
Sea salt
Preheat oven to 400-degrees.
In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
Season the swordfish to taste with sea salt.
In an ovenproof skillet, heat oil over medium-high heat.
Place the swordfish in the skillet and cook until browned, 2-3 minutes.
Turn the swordfish over and transfer pan to the oven.
Roast until just cooked through, about 8-10 minutes or until desired doneness.
Add seasoned butter mixture to the same skillet.
Allow it to cook slightly over medium-high heat until melted and bubbling.
Transfer swordfish to a serving dish.
Pour butter sauce over swordfish and serve.
Serves 2.
Blackened Salmon with a Gorgonzola Cream Sauce
2 salmon fillets, skinless
2 TBSP blackening seasoning
1 TBSP olive oil
3 oz. heavy cream
1 oz. Gorgonzola crumbles
1 tsp. Italian parsley, chopped for garnish
Gorgonzola crumbles for garnish
Pat dry salmon and liberally sprinkle blackening seasoning on top of each fillet.
Press down gently on seasoning so it doesn't fall off the fillets.
Heat skillet to medium-high.
Carefully add olive oil and salmon, seasoning side down.
Do not touch the salmon for 2 minutes.
After two minutes, check the salmon by gently turning it over to see if you have enough color on the fish.
Saute the other side for 2 minutes, then place salmon in a shallow baking dish with a little water in the bottom of the dish.
Bake salmon for 12-15 minutes at 350 degrees.
Place cream in a small saucepan and heat to a light boil, reduce heat to simmer.
Add gorgonzola crumbles to sauce allowing them to melt into the cream.
If sauce appears too thick add a few drops of water or additional cream.
When salmon is done, spoon sauce over the middle of the fish and garnish with parsley and Gorgonzola crumbles.
Serve immediately.
Mako Shark Steaks in Herb Butter
4 mako shark steaks
5 garlic cloves
1 medium onion, chopped
1 cup butter
1/4 tsp. marjoram
1/4 tsp. seafood seasoning
1/8 tsp. thyme
Salt
Freshly ground black pepper
1 pinch oregano, ground
Fresh parsley, chopped
1 lemon or lime, cut into wedges
Melt butter in saucepan over low heat.
Add garlic, onions, seasonings and herbs.
Remove from heat and allow to steep (one hour).
Place mako steaks in a baking dish and pour herb butter over fish.
Cook at 350-degrees for 15 minutes and serve garnished with parsley and with lemon or lime wedges to the side.
Mini Crab Melts
16 slices sourdough bread
3/4 cup mayonnaise
3/4 tsp. lemon zest
3 1/2 TBSP fresh dill, chopped and divided
1/2 tsp. salt
12 oz. lump crabmeat, drained and picked
2 TBSP red onion, finely chopped
32 (1/4-inch thick) Roma tomato slices
4 oz. Gruyère cheese, grated (about 1 cup)
1/4 tsp. freshly ground black pepper
Preheat broiler.
Arrange bread slices in a single layer on a baking sheet and broil 1 to 2 minutes on each side or until lightly golden and toasted.
Whisk together mayonnaise, lemon zest, 3 TBSP dill, and 1/4 tsp. salt in a small mixing bowl.
Combine crab, onion and 1/4 tsp. salt in a medium mixing bowl.
Add 2 TBSP mayonnaise mixture to bowl and stir to combine.
Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese.
Broil 3 minutes or until cheese melts.
Sprinkle with black pepper and remaining 1/2 TBSP dill.
Serve immediately.
Weakfish Roasted with Tomato and Cilantro
1 whole weakfish scaled, gutted, with head on or off.
Salt
Fresh ground pepper
Olive oil as needed
1 cup scallions, minced
2 tsp. garlic, minced
1 cup fresh cilantro, minced
3 cups tomatoes, seeded and diced
1/2 cup dry white wine
Preheat oven to 450-degrees.
Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper.
Brush a baking pan with olive oil and lay the fish on it.
Mix together all but 1 TBSP of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper.
Stuff the fish with half of this mixture and spread the rest over the top.
Pour the wine around the fish.
Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone.
Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro.
Serves 4.
Tartar Sauce
1/2 cup mayonnaise
1 small dill pickle, chopped
1 TBSP fresh lemon juice,
1 TBSP capers, chopped
1 TBSP fresh dill, chopped
1/2 to 1 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
Salt
Fresh ground black pepper
Combine all ingredients in a bowl and serve.
