Article by Mama Jock
Orange and Chipotle Rub Seared Tuna
2 TBSP. orange zest
1 TBSP. brown sugar
2 tsp. garlic, finely minced
2 tsp. dry mustard
2 tsp. ground cumin
1 tsp. dried basil
½ tsp. ground chipotle chili
2 tsp. salt
4 tuna steaks (1 ½ in thick)
2 tsp. canola oil
2 medium oranges, sliced
Make the rub in a small bowl by mixing the first 8 ingredients.
Pat the spice rub all over the tuna steaks.
Cover and refrigerate one hour before grilling.
Preheat the grill to be very hot.
Drizzle the tuna and orange slices with oil.
Place the tuna on direct high heat.
Place the oranges to the side at medium heat.
Sear the tuna first side 2 minutes, turn over and sear the other side 1 minute.
Remove both the oranges and tuna and arrange on platter.
Serves 4.
Scallops with Creamy Tomato Sauce
½ stick butter
2 cloves garlic, minced
1 shallot, minced
1 ½ cups chopped tomatoes, canned (drained) or fresh
1 tsp. sherry or balsamic vinegar
Salt and pepper, to taste
1 tsp. minced fresh tarragon or ½ tsp. dried
1 lb. large sea scallops
1 to 2 TBSP. olive oil
Fresh basil, for garnish if desired
Melt half the butter in a small saucepan; cook the garlic and shallot, until softened.
Add the tomatoes, cook for 10 minutes.
Add the vinegar, salt, pepper, tarragon and the remaining butter.
Cool slightly; puree in a blender and keep warm.
Heat a 12-inch skillet over high heat until smoking.
While it heats, place the scallops on a plate and drizzle them with olive oil.
Add the scallops, one at a time; turn as they brown, allowing about 2 minutes per side (do not cook through).
Pour a little sauce onto each of four plates and top with the scallops and basil.
Serves 4.
Sea Bass Ceviche with Lime and Cilantro
1 lb. sea bass fillet
¾ cup lime juice
2 large tomato, seeded and diced
1 small red onion, finely diced
½ cup coarsely chopped fresh cilantro
2 fresh jalapeno chili peppers, stemmed, diced crosswise into thin circles
2 cups bottled clam juice
1 tsp. salt, to taste
Romaine or lettuce leaves
Corn tortilla chips
Dice sea bass into ½-inch cubes and place in shallow glass dish.
Add ½ cup lime juice and toss to coat evenly.
Marinate for 30-45 minutes.
Drain fish and return to shallow dish.
Add the tomato, onion, cilantro, chilies, clam juice, salt and remaining ¼ cup lime juice.
Stir ingredients well; cover and refrigerate for 1 to 2 hours.
Serve in tall chilled goblets or shallow bowls lined with either romaine or lettuce leaves with tortilla chips around edge.
Spoon ceviche on top of fillet cubes.
Serves 6.
Grilled Shrimp with Pasta and Fresh Tomatoes
1 lb. large to extra-large shrimp, about 20 peeled
¾ cup olive oil
Salt and pepper to taste
2 to 3 TBSP. balsamic or sherry vinegar
1 shallot, minced
1 tsp. Dijon mustard
5 large tomatoes, cut into chunks
20 fresh basil leaves, roughly chopped
1 lb. penne or other pasta of your choice
Bring a large pot of boiling water for the pasta.
Light your gas grill.
Brush the shrimp with about a ¼ cup of the olive oil and sprinkle them with salt and pepper.
Mix together the remaining olive oil, 2 TBSP. of vinegar, shallot and mustard.
Taste and add more vinegar if needed.
Set the tomatoes in a large bowl to marinate with the vinaigrette and basil.
Grill the shrimp over high heat until they turn pink, 3 or 4 minutes on each side.
Cook the pasta according to directions.
Drain and toss with the tomatoes, top with the grilled shrimp and serve.
Serves 4.
Flounder with Sauteed Vegetables
1 stick butter
¼ cup lemon juice
1 medium onion, chopped
2 green or red peppers, cut into pieces
2 medium zucchini, diced
2 large flounder fillets
In large skillet, melt the butter and lemon juice; add the vegetables. They should cover the entire bottom of the skillet.
Cook until the veggies almost done.
Add the fillets to the skillet, turning once during the cooking process and may be broken up into chunks to absorb even more of the juices.
Use a fork to check if fish is done.
Serve with a generous topping of vegetables and sauce.
You can enlarge or reduce this recipe for your needs.
Serves 4 to 6.
Grilled Shrimp with Melon and Pineapple Salsa
1 lb. shrimp, peeled and deveined
2 TBSP. canola oil, divided
2 tsp. finely grated fresh ginger, divided
2 tsp. minced seeded jalapeno, divided
2 cloves minced garlic
2 cups finely diced firm ripe melon
1 cup finely diced fresh pineapple
¼ cup finely diced red bell pepper
¼ cup finely diced green pepper
¼ cup finely diced red onion
3 TBSP. rice vinegar
2 TBSP. fresh mint finely chopped
½ tsp. salt
4 large lettuce leaves
4 lime wedges
Combine shrimp, 1 TBSP. oil, 1 tsp. ginger, garlic and 1 tsp. jalapeno in medium bowl.
Cover and refrigerate 4 hours or up to 24.
Combine melon through salt in large bowl with the remaining 1 TBSP. oil, 1 tsp. ginger and 1 tsp. jalapeno.
Refrigerate until cold, about 30 minutes or up to 4 hours.
Twenty minutes before serving, heat grill to high.
Thread shrimp on skewers.
Grill until pink, 2 to 3 minutes per side.
When cool enough to handle, slide the shrimp off the skewers.
Arrange 1 large lettuce leaf on each plate.
Spoon salsa onto the leaf and top with the shrimp.
Garnish with lime wedges.
Serves 4.
Weakfish Roasted with Tomatoes
1 weakfish, scaled, gutted and head removed
Salt and pepper, to taste
Olive oil
1 cup scallions, minced, use both green and white parts
2 tsp. garlic, minced
1 cup cilantro, minced
3 cups seeded and diced tomatoes, fresh or canned (drained)
½ cup dry white wine
Preheat oven to 450 degrees.
Cut 3 or 4 vertical gashes on each side of the fish.
Sprinkle with salt and pepper.
Brush a baking pan with olive oil and place the fish on it.
Mix together all but 1 TBSP. of the scallions, garlic, ¾ cup of cilantro and the tomatoes; season all with salt and pepper.
Stuff the fish with half of the 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 almost opaque clear to the bone.
Do not overcook, weakfish will not become stark white.
Serve, spooning any remaining pan juices over the fish and garnishing with reserved scallions and cilantro.
Serves 4.
If you would like to share your favorite seafood recipes with fellow Coastal Fisherman readers, you can email them to Mama Jock at [email protected]. All of Mama Jock’s past recipes can be found at www.coastalfisherman.net.
