Article by Mary Jock
Mahi Mahi with Roasted Pepper
Butter Sauce
4 mahi mahi fillets
2 TBSP extra virgin olive oil, divided
Salt and black pepper, to taste
1/2 large onion, finely chopped
5 cloves of garlic, finely chopped
3 roasted peppers, finely chopped
1/4 cup of vegetable stock
Juice of 1/2 lime
2 TBSP butter
2 tsp. cumin
1/4 cup pine nuts
Fresh parsley, for garnish
Heat 1 TBSP olive oil in a large skillet over medium heat.
Brush mahi mahi with olive oil on both sides and season with salt and pepper.
Cook fish in the skillet for about 3 to 4 minutes on each side until cooked through. Set aside.
Add onion, garlic and roasted peppers to the skillet and cook for a couple of minutes until the onion is translucent, about 5 minutes.
Add vegetable stock, lime juice and butter.
Cook the sauce for another 5 minutes until it thickens a little bit while stirring occasionally.
Season with cumin, salt and pepper to taste.
Return fish to the pan and cover with sauce.
Spoon roasted pepper butter sauce over the fish and garnish with pine nuts and parsley.
Serves 4.
Baked Scallops with Parmesan and Parsley
1 lb. scallops
1/4 cup plus 1 TBSP unsalted butter, melted
1/4 cup sour cream
3 TBSP dry white wine
1 tsp. lemon zest, finely grated ?
Kosher salt and freshly ground pepper ??
2/3 cup panko breadcrumbs ?
1/2 cup grated Parmesan ?
3 cloves garlic, minced
1 TBSP fresh red chile, finely chopped ?
3 TBSP flat-leaf parsley, chopped ?
Crusty bread, for serving ?
Preheat oven to 425-degrees.
Coat bottom of a 1 1/2-quart shallow baking dish with 1 TBSP butter. Set aside.
In a medium bowl, whisk together sour cream, wine and lemon zest.
Season with 1/2 tsp. salt.
Add scallops, tossing to coat.
In a small bowl, mix together panko, Parmesan, garlic, chile and remaining 1/4 cup melted butter.
Add scallops to prepared dish and pour sour cream mixture evenly over top.
Top with panko mixture and a few grinds of pepper.
Bake until sizzling and golden, about 8 minutes.
Switch oven to broiler setting and broil until breadcrumbs are browned, about 1 minute more.
Sprinkle with parsley and serve immediately, with crusty bread.
Serves 2-3.
Sea Bass with Soy Glaze and
Cucumber Salsa
For the cucumber salsa:
1 cucumber, peeled, seeded and chopped
1 1/2 tsp. low sodium soy sauce
1 TBSP rice wine vinegar
2 scallions, chopped
1 TBSP cilantro, chopped
For the sauce:
1/4 cup low sodium soy sauce
1/4 cup mirin (Japanese sweet rice wine) or combine 1 TBSP sugar
to 1/4 cup of white wine
1/4 cup granulated sugar
2 TBSP dry white wine
For the fish:
6 sea bass fillets, skinless
1/2 cup all-purpose flour
4 TBSP olive oil
1 TBSP sesame seeds
In a bowl, combine the cucumber, soy sauce, vinegar, scallions and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)
In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine.
Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes.
Pour the sauce into a small bowl.
Dredge the fish in the flour.
Heat a skillet on medium-high until hot.
Add the olive oil and heat until hot, but not smoking.
Cook the fish for 2 1/2 minutes on each side, until browned.
Reduce heat to medium and pour in the sauce mixture. Cover and cook, without peeking, just until the fish is opaque throughout, 5 to 6 minutes more.
Carefully transfer the fillets to a platter or individual plates and spoon the sauce from the skillet over the top.
Sprinkle with sesame seeds.
Spoon the cucumber salsa on the fillets or passing it on the side.
Serve immediately.
Pan-Seared Tuna Steaks with Lemon Dill Sauce
1 lb. tuna steaks
4 TBSP olive oil, divided
Salt and pepper
Juice of 1/2 lemon
1 tsp. dill, chopped
1/2 tsp. whole grain mustard
1 tsp. honey
Heat skillet to medium-high heat.
Brush tuna steaks with 2 TBSP of olive oil and season with salt and pepper.
Sear tuna steaks 2 minutes per side or to your liking.
Combine lemon juice, dill, remaining olive oil, mustard, honey and salt and pepper.
Serve tuna steaks with lemon dill sauce.
Grilled Sea Bass with Garlic Butter
2 lbs. sea bass
4 TBSP butter
1 medium lemon, juiced
1 1/2 TBSP extra virgin olive oil
2 TBSP Italian parsley, finely chopped
3 cloves garlic, minced
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. sea salt
Olive oil, to drizzle over cooked fish
To prepare the butter sauce, combine butter, lemon juice, garlic and parsley in a small saucepan.
Remove the pan from the heat once butter has melted.
Preheat your grill to medium-high heat.????
Right before placing the fish onto the grill, make sure to oil the grill grates.
Combine the onion powder, garlic, paprika, pepper and salt in a small bowl. ????
Sprinkle the seasoning mixture on both sides of the fish.???
Place the fish on the grill and cook for 7 minutes.
Turn the fish and coat it with the butter sauce.
Cook for about 7 more minutes.???
Once the fish reaches the doneness of your liking, remove it from the heat and drizzle with olive oil.???
Striped Bass
with Cilantro Onion Salad
3 TBSP fresh lime juice, divided
3 TBSP plain Greek yogurt
1 TBSP water
3/4 tsp. salt, divided
1 avocado, peeled and pitted
3 TBSP extra virgin olive oil, divided
4 striped bass fillets
1/2 tsp. freshly ground black pepper
3 cups loosely packed cilantro leaves
2 cups onion, thinly sliced
Chipotle Tabasco sauce, optional
Preheat oven to 400-degrees.
Combine 2 TBSP lime juice, yogurt, 1 TBSP water, 1/4 tsp. salt and avocado in a small bowl. Mash with a fork until smooth.
Heat a large ovenproof skillet over high heat.
Add 1 1/2 TBSP oil to pan and swirl to coat.
Sprinkle the fish evenly with remaining 1/2 tsp. salt and black pepper.
Add fish to pan, skin side down, and sauté for 2 minutes or until lightly browned.
Place pan in oven and cook for 8 minutes or until desired degree of doneness.
Combine remaining 1 TBSP lime juice and remaining 1 1/2 TBSP olive oil in a medium bowl, stirring with a whisk.
Add cilantro and onion. Toss gently to coat.
Spoon about 3 TBSP avocado mixture on each of 4 plates.
Top each serving with 1 fillet and 1/2 cup salad.
Serve with Tabasco.
Marinated Grilled Cobia
4 cobia fillets
2 lemons, for juice
1/4 cup olive oil
1 tsp. dry mustard
2 cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
Prepared mango salsa
Place fish in baking dish.
In a small bowl, squeeze lemons for juice. About 1/4 cup.
Combine juice with remaining ingredients (except salsa). Pour over fish and let stand for 10 minutes to marinate.
Preheat grill (or grill pan).
Remove fish from marinade. Discard marinade.
Place fish on grill and cook for 6 to 7 minutes on each side until fish is opaque and separates easily.
Serve with mango salsa.
Cheesy Crab Poppers
1 (8 1/2 oz.) package corn muffin mix
1 cup Panko bread crumbs
1 cup sharp cheddar cheese, shredded
4 oz. cream cheese, softened
1 stick butter, melted
1 egg, lightly beaten
1/4 cup milk
2 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 (10 oz.) container lump crab meat, drained well
2 cups vegetable oil
In a large bowl, combine corn muffin mix, bread crumbs, cheddar cheese, cream cheese, butter, egg, milk, scallions, salt and cayenne pepper. Mix well.
Gently stir in crab meat until combined.
Form mixture into 1 1/2-inch balls.
In a deep skillet or soup pot heat oil over medium-high heat until hot.
Add several crab balls to oil, making sure not to overcrowd.
Cook 4 to 5 minutes, or until golden brown, stirring occasionally.
Place on paper towel-lined plate to drain.
Repeat with remaining crab balls.
Serve warm.
Deep Fried Flounder
2 lbs. flounder fillets
1/2 cup milk
1 cup flour
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 pinch dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
Vegetable oil, for deep frying
Mix cayenne, garlic, onion, thyme, salt and black pepper with flour in paper bag.
Dip fillets in milk and drop into bag with flour mixture.
Heat oil until it is very hot, (375-degrees), but not smoking.
Drop in fillets.
When they float they are done.
Leave in oil for a minute or two longer to get browning desired.
The Famous Harborside Bar & Grill Orange Crush
1 navel orange freshly juiced
2 shots orange vodka
1 shot Grand Marnier
Splash of Sprite
Orange wedges
Fill a glass with crushed ice.
Pour the vodka, Grand Marnier and fresh orange juice in the glass.
Give it a gentle stir and. top it off with the soda
Garnish with orange wedge.
