Article by Mama Jock
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
2 avocados-halved, pitted and peeled
1/4 cup sour cream or Greek yogurt
1 small jalapeno, seeded, sliced thin
2 TBSP. minced red onion
2 TBSP. chopped cilantro
5 TBSP. fresh lime juice
Kosher salt and ground pepper, to taste
1 small head napa cabbage (Chinese cabbage), shredded
3 TBSP. vegetable oil
2 lbs. striper fillets with skin, cut crosswise into 10 strips, 2-inches wide
10 flour tortillas
2 medium tomatoes, sliced thin
Hot sauce, for serving
Lime wedges, for serving
Light grill.
In a medium bowl, mash the avocados, sour cream, jalapeno, red onion, cilantro and 3 TBSP. of lime juice.
Season the guacamole with salt and pepper and press a piece of plastic wrap directly on to the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 TBSP. of vegetable oil and the remaining 2 TBSP. of lime juice.
Season with salt and pepper.
Brush the fish with oil; season with salt and pepper.
Grill over moderately high heat until lightly charred and cooked through, about 10 minutes.
Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla; top with fish, a few tomato slices and a large spoonful of the cabbage slaw.
Serve with hot sauce and lime wedges.
Serves 4.
Flounder with Garlic Almond-Caper Sauce
3/4 cup all-purpose flour
1/2 cup sliced almonds, divided
3/4 tsp. freshly ground pepper, divided
1/2 tsp. salt
2 large egg whites
2 TBSP. water
4 flounder fillets
2 TBSP. canola oil, divided
1 TBSP. extra-virgin olive oil
1/4 cup garlic sliced thin
2 TBSP. capers, rinsed
3 TBSP. lemon juice
4 lemon wedges for serving
Preheat oven to 250 degrees.
Pulse flour, 1/4 cup almonds, ½ tsp. pepper and salt in a food processor until the almonds are finely chopped.
Transfer to a large plate.
Whisk egg whites and water in a shallow dish.
Dip fish fillets in the egg mixture, then into the flour mixture, coating well on both sides.
Shake off any excess.
Heat 1 TBSP. canola oil in a large nonstick or cast iron skillet over medium heat.
Heat until quite hot.
Add half of the fish to the skillet; cook 2 to 4 minutes each side.
Transfer to a large baking sheet and place in a warm oven.
Heat the remaining 1 TBSP. oil and cook the next batch of fish.
Transfer the fillets to the baking sheet.
Add olive oil to the skillet and return to low heat.
Add garlic and remaining 1/4 cup almonds; cook, stirring, 15 seconds.
Remove from heat; stir in capers, lemon juice and remaining pepper.
Top the fish with the sauce and serve with the lemon wedges.
Serves 4.
Tropical Cod
4 cod fillets
2 tsp. low salt fajita seasoning
1 cup Panko breadcrumbs
2 eggs, beaten
1/2 cup hot chili oil or regular oil
1/3 to 1/2 cup vegetable oil
Sauce:
2 TBSP. butter
1 leek, chopped (discard outer leaves and stem)
2 TBSP. minced fresh garlic
1/2 to 1 cup pineapple juice
1/2 cup shredded coconut
1/2 tsp. salt, to taste
1 cup half and half
Pat the fish dry.
Season with the fajita seasoning and roll the fish fillets in the Panko, then in the egg and again in the panko.
Heat the oil in a large fry pan; add the fish (do not crowd). Cook until browned on both sides.
Cod will take about 5 minutes per side.
Remove to a paper towel-lined plate.
For the sauce; melt the butter in a pan over medium heat.
Add the leek and cook until soft.
Add garlic; cook 1 minute.
Add pineapple juice, coconut and salt; stir.
Reduce heat and add half and half; cook until slightly reduced.
Pour over fish and serve.
Serves 4.
Blackened Striped Bass with Spinach and Black Beans
2 TBSP. Canola Oil
1 lb. bass fillets, skinless
1 can (12 oz.) Seasoned Black Beans, drained
4 cups fresh spinach, washed and drained
3 TBSP. unsalted butter
Sour Cream, for garnish
Blackening Spice:
5 TBSP. kosher salt
5 TBSP. paprika
1 TBSP. thyme
1 TBSP. black pepper
2 TBSP.garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
Combine all of the blackening spice in a small bowl.
Heat oil in a large heavy saute pan over high heat until almost smoking hot.
Coat the bass fillets well on both sides with the blackening spice and place gently in the hot pan.
Sear on the first side 2 minutes and turn fish over.
Add the black beans to 1 corner of the pan and place the spinach and butter right on top of everything; cook for 2 minutes more.
To serve, take the spinach off the top and place it on the bottom of a plate.
Arrange the bass and beans around it.
Garnish with sour cream.
Serves 2.
Striped Bass and Salad with Lemon-Mint Vinaigrette
3 TBSP. extra-virgin olive oil, divided
4 striped bass fillets
1/2 tsp. kosher salt- divided
1/2 tsp black pepper, divided
2 TBSP. chopped fresh mint
2 TBSP. fresh lemon juice
2 tsp. maple syrup
6 cups baby spinach leaves
2 medium peaches, sliced, if using canned, drain
1/2 English cucumber, halved lengthwise and sliced
1/4 cup sliced toasted almonds or pecans
Heat a large nonstick skillet over medium-high heat.
Add 1 TBSP. oil.
Sprinkle fish evenly with ¼ tsp. each salt and pepper.
Add fish to pan; cook 3 minutes on each side.
Combine remaining ¼ tsp. salt, 1/4 tsp. pepper, 2 TBSP. oil, mint, juice and syrup in a large bowl, stirring with a wisk.
Add spinach, peaches and cucumber and toss gently to coat.
Divide spinach mixture among plates, top with fish and sprinkle with nuts.
Serves 4.
Foil-Wrapped Fish with Creamy Parmesan Sauce
4 flounder fillets
1/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1/8 tsp. ground red pepper
2 zucchini, sliced
1/2 red bell pepper, cut into strips
1 lemon, cut into 4 wedges
4 sheets of heavy duty foil
Heat grill to medium-high heat.
Spray each sheet of foil with cooking spray.
Place 1 fish fillet on center of each sheet and spread with mayonnaise.
Top with remaining ingredients; fold to make 4 packets.
Grill 10 to 12 minutes or until fish flakes easily with fork.
Serve lemon wedges with fish.
This dish can also be baked in the oven.
Heat to 450 degrees.
Assemble packets and place on a baking sheet.
Bake 18 to 22 minutes.
Serves 4.
Pan Seared Swordfish with Creamy Dijon Sauce
4 swordfish steaks, 3/4-inch thick
Salt and pepper to taste
2 TBSP. vegetable oil
1 shallot minced
12 oz. cherry tomatoes, halved
1/2 cup sour cream, drained of excess liquid
2 TBSP. Dijon mustard
2 TBSP. capers, rinsed
1 TBSP. chopped fresh tarragon
Pat fish dry with paper towels; season with salt and pepper.
Heat oil in 12-inch nonstick skillet over medium-high heat.
Cook fish until golden brown and registering 140 degrees - about 5 minutes per side.
Transfer fish to platter and tent loosely with foil.
Add shallot to now empty skillet; cook until softened, about 3 minutes.
Stir in tomatoes, cook until just softened, about 1 minute.
Stir in sour cream, mustard and capers; cook until slightly thickened.
Season with salt and pepper to taste.
Top fish with sauce, sprinkle with tarragon and serve.
Serves 4.
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