Article by Mama Jock
Grilled Shark with Lime
4 shark steaks, ½ inch thick
¾ cup olive oil
¾ cup lime juice
1 TBSP. garlic, minced
1 sprig fresh basil
½ tsp. cracked peppercorns
1 tsp. salt
Marinate steaks in the above ingredients for 4 hours.
Lime Basil Sauce:
½ cup lime juice
½ cup white wine
3 TBSP. minced garlic
3 TBSP. minced shallots
1 TBSP. heavy cream or half and half
6 oz. unsalted butter
4 TBSP. fresh basil, julienned
Combine first 4 ingredients in a deep saucepan and reduce to ¼ the volume.
Pour into a bowl and stir in the cream.
Whisk in the butter, 1 TBSP. at a time, until thoroughly combined.
Keep the sauce warm while adding the butter.
Stir in the fresh basil.
Serve sauce warm until ready to serve.
Serves 4.
Cajun Wahoo
½ cup butter, melted
½ cup extra-virgin olive oil
6 garlic cloves
1/3 cup fresh parsley
2 TBSP. Cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets
Lemon wedges, for garnish
Spray grill with oil to prevent sticking.
Preheat for 10 minutes.
Mix first six ingredients in a blender.
Puree into a smooth sauce.
Brush both sides of the fillets with the sauce.
Place on grill and cook turning once or twice.
Brush on more sauce as needed.
Grill for about 5 minutes.
Fish flakes easily when tested with fork.
Serves 6.
Shrimp Florentine Pasta
8 oz. uncooked fettuccine
2 TBSP. butter
1 lb. large shrimp, peeled and deveined
1 TBSP. chopped fresh garlic
1 tsp. crushed red pepper
1 TBSP. fresh lemon juice
½ tsp. each salt and pepper
1 (6 ounce) package fresh baby spinach
Cook pasta according to package directions, omitting salt.
Drain well; set aside and keep warm.
Melt butter in a large nonstick skillet over medium heat.
Add shrimp, garlic and crushed red pepper; cook 4 minutes, stirring occasionally.
Add pasta, lemon juice, salt, pepper and spinach; cook 3 minutes or until spinach begins to wilt, stirring to combine.
Serve immediately.
Serves 4.
Grilled Tuna with Sesame Seeds
4 tuna steaks
Salt and pepper
¼ cup honey mustard
2 TBSP. sesame seeds
Coat a grill or skillet with cooking spray.
Preheat to medium-high.
Season both sides of tuna with salt and pepper.
Brush honey mustard evenly on both sides of steaks.
Press sesame seeds into both sides of the tuna.
Grill 3-4 minutes per side for medium doneness, or longer for desired doneness.
Serves 4.
Macadamia Nut Crusted Mahi
1 ¼ cup coarsley ground, roasted macadamia nuts
½ cup Panko breadcrumbs
2 TBSP. flour
¼ cup butter, melted
Vegetable oil
4 Mahi-Mahi fillets
2 TBSP. coconut milk
Preheat oven 425 degrees.
In a medium bowl, mix first 4 ingredients. Set aside.
Place a piece of aluminum foil on a baking sheet; brush it liberally with the oil.
Place the fillets on the foil and sprinkle with salt and pepper on both sides. Bake 5 minutes.
Remove from oven and brush each fillet with the coconut milk.
Divide the nut mixture over the top of fillets, patting the mixture to adhere to the fish.
Return to the oven and bake 5 to 10 minutes or until crust is golden brown.
Serves 4.
(Note: nuts can be roasted in 350 degree oven for 10 to 15 minutes, stirring occasionally)
Grilled Tuna with Pineapple Chipotle Salsa
Salsa:
1 cup diced pineapple, preferably fresh
¼ cup finely diced green bell pepper
3 TBSP. finely chopped scallions
1 lime, juiced
1 TBSP. olive oil
½ tsp. salt
½ tsp. seeded and minced chipotle chile in adobo sauce
In a small bowl, mix all the salsa ingredients together.
Cover and let stand at room temperature until ready to serve.
Tuna:
4 tuna steaks
2 TBSP. olive oil
Light the grill or preheat the broiler.
Coat the tuna with the oil and sprinkle salt, pepper and garlic powder on both sides of the steaks.
Transfer fish to a baking sheet, if broiling, or put them on the grill.
Broil or grill fish until cooked to desired doneness. Check after 3 minutes per side.
Transfer to a serving plate and top with the salsa.
Serves 4.
Poached Flounder in Creamy Sauce
1 ½ lbs. flounder fillets
2 cups water
1 ½ tsp. salt
1 slice lemon
1 slice onion
1 tsp. dried parsley leaves
bay leaf
¼ tsp. pepper
½ cup reserved fish poaching liquid
3 TBSP. butter
2 TBSP. flour
½ cup milk
¼ cup dry white wine
1 egg slightly beaten
Salt and pepper
In a large skillet put 2 cups water, and next six ingredients.
Bring to a boil; add fish and gently boil for 4 minutes.
Reduce heat and simmer for 8 to 10 mimutes, or until fish flakes easily.
Times vary depending on thickness of fish. DO NOT OVERCOOK.
Place fish in a broiler pan sprayed with nonstick cooking spray.
In a large saucepan melt butter over medium low heat; blend in flour.
Gradually add reserved fish liquid, stirring constantly until thickened.
Add wine; bring to a boil.
Pour 1/3 of hot sauce over beaten egg in a large bowl, then return to sauce and heat until hot.
Season with salt and pepper to taste and pour over fish.
Brown under broiler and serve immediately.
Serves 4.
