Article by Mama Jock
Pesto Mahi-Mahi with Dipping Sauce
2 cups fresh cilantro leaves and stems
1 TBSP. soy sauce
1 tsp. black pepper
1 tsp. vegetable oil
1/2 tsp. sugar
3 garlic cloves
2 mahi-mahi fillets
Dipping Sauce:
1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
1 TBSP. garlic, chopped
1/2 tsp. kosher salt
1 to 2 tsp. red pepper flakes
Process cilantro, soy sauce, black pepper, the sugar and garlic cloves in a food processor until minced.
Spread on both sides of the fish fillets to coat and let stand at room temperature 10 to 15 minutes.
Preheat grill to medium-high.
For the dipping sauce, combine the sugar, water, vinegar, garlic and salt in a small saucepan.
When sugar is dissolved, reduce heat to medium-low and simmer until the consistency of maple syrup, about 10 minutes.
Turn off heat, stir in the pepper flakes; set aside.
Lightly coat both sides of fish fillets with nonstick spray, then grill until cooked through and firm, 4 to 6 minutes per side.
Serve fish with rice, with dipping sauce on the side.
Serves 2.
Grilled Tuna with Bacon and Feta Packets
4 tuna fillets
1/2 cup ranch dressing
3 slices of bacon, cooked and crumbled
1/4 cup feta cheese, crumbled
2 tomatoes, chopped
Preheat grill to high.
Cut four 8x12 in. sheets of heavy duty foil.
Place each tuna fillet on a sheet, top with 2 TBSP. ranch dressing, 1 TBSP. bacon and 1 TBSP. feta; season with salt and pepper.
Fold up the sides of the foil, leaving the top exposed.
Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes.
Serve topped with the tomatoes.
Serves 4.
Flounder Florentine
2 cups water
Salt
1 1/2 lbs. flounder fillets
1 pkg. (10 oz) frozen chopped spinach
3 TBSP. butter
3 TBSP. flour
Dash cayenne
1 1/4 cups milk
1/4 cup grated Parmesan cheese
In a large skillet, bring water to a boil, add salt.
Add flounder and simmer in the water for 10 minutes or until fish flakes easily with fork.
Remove fish.
Cook frozen spinach as directed on package, drain well.
Place spinach in a shallow buttered baking dish, place fish on top of spinach.
Melt butter, blend in flour and a dash of cayenne pepper.
Cook over medium low heat, stirring constantly until a smooth paste has formed.
Gradually add milk, stirring constantly.
Continue cooking and stirring until mixture is thick; pour over spinach.
Sprinkle with Parmesan cheese.
Put under broiler until lightly browned.
Serves 4.
Shrimp with Pasta and Peas
1 lb. cooked shrimp
1 lb. of any small shaped pasta, cooked and cooled
2 cups frozen peas; pour boiling water over to defrost, no cooking necessary
1/2 cup chopped parsley
1/2 cup scallions, finely chopped
1 1/2 to 2 cups spiced mayonnaise
Salt and pepper to taste
Spiced Mayonnaise:
2 cups mayonnaise
3 TBSP. red wine vinegar
4 tsp. Dijon mustard
1/2 tsp. Tabasco Sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. dill weed
Combine shrimp and pasta.
Add remaining ingredients.
Add just enough mayonnaise to lightly coat mixture.
Mix well.
Serves 6.
Marinated Grilled Shark
Submitted by Fred Townsend
1 bottle of Italian dressing
Marinate shark steaks in a covered dish with the Italian dressing for 2 to 3 hours.
Place them in foil, with the foil closed so they will steam.
When the foil is all puffy like a popcorn bag, open the foil and remove the steaks and place them on the grill 2 minutes or so, on each side to give them some color.
This recipe also works for tuna and swordfish.
