Article by Christine Budd
SIX-MINUTE SEARED AHI TUNA STEAKS
Ingredients:
2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, at least 1.5”thick)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 tablespoon canola oil or olive oil
Green onions, toasted sesame seeds, and lime wedges for serving (optional)
Directions:
Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it. Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is. Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgment whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
Blackened Mahi Mahi
Ingredients:
4 mahi mahi fillets, approx. 6 oz. ea.
2 tablespoons butter
1 tablespoon olive oil
1 lemon
Kickin’ Cajun Seasoning Mix:
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper, or to taste
Directions:
Combine all Kickin’ Cajun Seasoning Mix ingredients in a small bowl. Pat fillets dry with paper towels. Season the fillets liberally with Kickin’ Cajun Spice Mix on both sides, pressing the seasoning into the fish with your hands. Wash hands thoroughly.Place a large saute pan over medium-high heat and add butter and oil. When the pan is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through. Squeeze lemon juice over the fish and serve.
Tequila-Lime Shrimp
Ingredients:
2 limes (1 for juicing, 1 for garnish)
2 tablespoon tequila, or more to taste
1/4 cup olive oil
1/4 teaspoon garlic salt
1/4 teaspoon cumin
1/8 teaspoon black pepper
1 lb. jumbo shrimp, peeled and deveined
4 (12 in skewers) soaked in water for 30 minutes
Directions:
Whisk together 2 TBSP. lime juice, tequila, oil, garlic salt, cumin and pepper in a bowl. Pour into a large zip-lock plastic bag, add shrimp; turn to coat. Seal bag, squeezing out excess air and chill at least 1 hour and up to 4 hours. Preheat grill to medium-high heat. Thread shrimp onto skewers, piercing each once near tail and once near head. Discard marinade. Lightly oil grate and grill shrimp, covered with lid, turning once, until pink and just cooked through, 5-6 minutes. Cut remaining lime into wedges and serve with shrimp. Serves 4.
Asian-Spiced Fish Tacos with Asian Slaw & Sriracha Mayo
Ingredients:
1 clove garlic
1/2 cup Mayo
1 teaspoon lemon juice
Sriracha – to taste (~1 teaspoon is a good heat level)
1 lb. flounder, chopped into bite-sized pieces
1 egg, whisked
2/3 cup panko crumbs
1/4 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon white pepper (sub black pepper)
1 tablespoon toasted sesame oil
Cooking oil (opt) – for brushing
8 tortillas
1/2 lime sliced into wedges
2 stalks green onions, sliced thinly
Coleslaw mix (or sub with shredded cabbage and carrots) – 8 oz.
1 1/2 tablespoon soy sauce
1 1/2 tablespoon rice vinegar
2 teaspoon brown sugar
2 tablespoon cooking oil
Prep:
Green onions – Prep as directed. (Can be done up to 3 days ahead)
Dress slaw – Toss coleslaw mix with green onions, soy sauce, rice vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead) Fish – Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.Prep breading stations – Whisk egg in a bowl large enough to fit all the fish. Combine panko, salt, garlic powder, white pepper, and toasted sesame oil in a Ziploc bag or in a Tupperware container that can fit all the fish. For Sriracha Mayo | Garlic – Prep as directed. (Can be done up to 3 days ahead)Make Sriracha mayo – Mix together minced garlic, mayo, and lemon juice, and season to taste with Sriracha. (Can be done up to 5 days ahead)
Directions:
Heat oven to 400F (204C) degrees.
Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated. Spread breaded fish out into one even layer on a sheet pan. If you want the final product to be more golden, brush the fish with some oil. Bake for 9 to 11 minutes. Warm tortillas according to package instructions. Slice limes into wedges. Taste slaw and season to taste with salt and pepper. Enjoy fish tacos with lime wedges topped with slaw and Sriracha mayo.
Ultimate Tilefish
All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you’re cooking it in. Don’t worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
Ingredients:
2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 ½ tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 ½ tablespoons finely chopped chives, mint
1 tablespoon minced lemon, thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon
Directions:
Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper. In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes. Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes. Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer. Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.
