Article by Christine Budd
Grilled Bigeye Tuna with Couscous Ragù
Ingredients:
Kosher salt
1/2 cup couscous
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 pound mild or spicy sausage, removed from its casing
1/4 cup minced garlic
1 tablespoon minced shallot
1 quart coarsely chopped escarole
1 cup shellfish stock
5 tablespoons unsalted butter, cut into cubes
1 tablespoon thinly sliced basil
1 tablespoon thinly sliced flat-leaf parsley leaves
1 tablespoon minced chives
Freshly ground white pepper
1/4 cup Dijon mustard
2 tablespoons mustard powder
2 tablespoons thinly sliced cliantro
4 bigeye tuna fillets, about 6 ounces each
Sea salt
Directions:
Fill a medium pot halfway with salted water, bring to a boil over high heat, and add the couscous. Cook until al dente, about 10 minutes. Drain and set aside.
Heat 1 tablespoon of the oil in a large, deep sauté pan over medium heat. When the oil is shimmering, add the sausage and cook, stirring periodically, until it is cooked through and has rendered enough fat to coat the bottom of the pan, about 5 minutes. Add 2 tablespoons of the garlic and the shallot and cook without browning, stirring for 1 minute.
Stir in the escarole and cook until slightly wilted, about 2 minutes. Pour in the stock, stir in the couscous and cook for 3 minutes. Add the butter, a few pieces at a time, stirring until incorporated and emulsified.
Once all the butter is added, stir in the basil, parsley, and chives and season with salt and pepper. The ragù should be thick enough to coat the back of a spoon. If it is too thin, continue to cook, stirring until the proper consistency is achieved. Remove the pan from the heat and set aside. Cover to keep the ragù warm.
For the tuna:
Heat a grill to high or heat a grill pan over high heat for 5 minutes. Put the dijon mustard, mustard powder, remaining 2 tablespoons of garlic and the cilantro in a medium bowl and whisk together. Continue whisking slowly, adding the remaining ¼ cup oil in a thin stream to make an emulsified marinade.
Season the tuna with salt and pepper and brush the marinade on both sides of the fillets. Grill the tuna until rare, about 2 minutes per side. Transfer to a cutting board, allow it to rest for 2 to 3 minutes, then cut each piece crosswise into 4 slices.
To serve, divide the ragù among 4 serving bowls, top each with 4 tuna slices and season the tuna with sea salt.
Panko Crusted Rockfish Fillets
Ingredients:
Fish:
2 rockfish fillets*, 3/4 - 1 lb.
2 tablespoons of olive or vegetable oil for frying
Flour Dredge:
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
Egg Wash:
1 egg
2 tablespoons milk
Panko Crust:
1/2 cup panko bread crumbs**
3 tablespoons grated parmesan cheese
1 teaspoon of Old Bay seasoning
Directions:
Place a large oven safe skillet into the oven and preheat to 425 degrees.
Set up the dredging assembly line:
In a large bowl combine together the flour, salt and pepper. Stir and pour onto a large plate.
In the same bowl combine together the panko, seasoning blend and parmesan cheese. Stir and pour onto a large plate.
Wipe out the bowl and use it again to whisk together the egg and milk.
Prep the fish:
Check the fish fillets for any bones and remove. Slice fish in half if necessary.***
Dredge fish first in the flour, shaking off any excess.
Dip fish into the egg mixture, allowing any excess to drip off.
Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
Fry the fish:
When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
Cook in the oven for 3-4 minutes, then carefully flip over.
Cook an additional 3-4 minutes. Check with a meat thermometer for an internal temperature of at least 140 degrees.
While the fish cook, set up a cooling rack over a couple layers of paper towels.
Remove fish from the pan and place on the cooling rack. Allow to drain 3-5 minutes prior to serving.
Notes:
*If rockfish is thicker than 1” at the thickest point, you’ll need to add an extra minute or two to the cook time.
**Many of the rockfish fillets are too big to handle without splashing grease or having them fall apart. Slicing them into more manageable fillets makes this cooking method much easier.
***If your rockfish fillets are large enough to cut into more than 2 pieces, you may want to add an extra tablespoon or two of panko to the crumb mixture.
To adapt for the air fryer:
Cut the oil from 2 tablespoons to 2 teaspoons. Combine the oil with the panko parmesan mixture, stirring to ensure the oil is absorbed by the panko, then dredge as instructed. Air Fry at 400º until crispy, about 6 - 8 minutes, turning over half way through the cook time.
Pan Seared Blackened Flounder
Ingredients:
Creole Seasoning:
1 tablespoon hot spanish smoked paprika
1 1/2 tablespoons sweet paprika
1 tablespoon kosher salt
2 tablespoons granulated garlic
1 tablespoon onion powder
1 tablespoon black pepper or pepper blend
1/2 tablespoon cayenne pepper, or to taste
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients for the seasoning thoroughly. (You will not need all of it for this recipe; store extra in a sealed jar.)
Rinse the fish fillets and pat dry with towels. If necessary, cut the fish in portions that will fit in your skillet. Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.
Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking). When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”. Flip the fish over and cook for another 3-4 minutes until the fish is done (opaque in center). Repeat for the rest of the fillets , adding oil as necessary and keeping the skillet very hot.
Serve it hot, with a squeeze of lime juice... Enjoy!
Air Fried Mahi Fish & Chips
Ingredients:
4–5 mahi fillets – thawed
2 cups panko bread crumbs
1 Tbsp. creole seasoning
2 eggs
1/4 cup mayo
2 Tbsp. chopped dill pickles
1 1/4 tsp. lemon juice
1 1/2 tsp. chopped fresh dill
1/4–1/2 tsp. salt to taste
Steak fries
Directions:
In a small bowl, combine the mayo, chopped pickles, lemon juice, fresh dill and salt. Stir to combine. Cover and refrigerate until ready to use.
In a small bowl, add the two eggs and whisk
In another small bowl, add the panko bread crumbs and creole seasoning. Stir to combine.
Using a knife, cut the mahi fillets into strips or chunks, depending on the shape of the fillets.
Dip the mahi pieces into the whisked egg, then into the bread crumb mixture. Continue until all are breaded.
Spray your air fryer basket with an air fryer safe cooking spray.
Place the breaded mahi chunks into the air fryer basket in a single layer and cook for 12-14 minutes at 400 degrees F, carefully flipping at the half-way mark.
Remove from basket and serve with a side of steak fries and the lemon dill dipping sauce.
Flounder Francaise
Ingredients:
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup flour
2 pounds white fish filet, like sole or flounder
2 whole eggs, beaten
1/2 cup chicken broth
1/2 cup lemon juice
1 tablespoon butter
1 tablespoon capers (optional)
Directions:
Preheat oven to 350 degrees and spray a sheet pan with olive oil spray.
Mix salt and pepper with flour and coat the fish fillets with it. Place on a tray or plate in a single layer.
Heat a fry pan on medium high. When it’s hot, dip one piece of fish in the eggs and then put it immediately on the frying pan.
Continue with the rest of the fish. When golden brown, flip fish over.
When both sides are browned, transfer fish to sheet pan, and bake in the oven for 5-10 minutes until cooked through.
Over low heat, whisk together chicken broth, lemon juice, and butter. Drizzle over fish.
Top fish with capers.
Tips:
The order for the fish is flour then egg, and no additional flour.
Have your bowl of eggs close to your frying pan so you do not drip and lose your coating.
Meal Prep:
If you’re cooking this meal for a dinner party, prep everything ahead up through putting the fish in the oven. Do that at the last minute and it’s a breeze!
The fish can be fully prepared ahead and reheated for a quick weeknight dinner.
Black Sea Bass with Zucchini Noodles
Ingredients:
2 4 oz. black sea bass fillets
2 tsp. seasoning mix (see ingredients below)
1 tbsp. butter or ghee
2 large zucchini
1 tbsp. avocado oil, coconut oil or extra virgin olive oil
1.5 tbsp. of diced pimentos
2 tbsp. capers
5 whole pitted kalamata olives, chopped
1/2 tbsp. unsalted butter
Splash of lemon juice
Extra sea salt and pepper for the zucchini noodles
Seasoning Mix:
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. ground black pepper
Directions:
Make the spice mix. Combine all spice mix ingredients and mix well.
Prepare the sea bass. Dry the fillets and then sprinkle each sea bass fillet with 1 tsp. of the seasoning mix. Set aside.
Prepare and cook the zucchini noodles. Spiralize the zucchini noodles with the small noodle attachment. Sprinkle with sea salt, pepper and 1 tbsp. of oil. Toss to coat. Heat a 10 inch cast iron skillet over medium heat and add the zucchini noodles. Cook until tender, about 5 minutes, mixing often. Tongs work well for this. After cooking reduce the heat to the lowest setting you can - you just want to keep the noodles warm. Add the pimentos, capers, chopped kalamata olives, 1/2 tbsp. butter and splash of lemon juice. Toss to combine.
Cook the sea bass. Heat 1 tbsp. of butter in a 12 inch cast iron skillet over medium heat. If your sea bass has skin, place skin side down first and cook for 3 minutes. Flip over and cook for another 3 minutes. Flip back over and cook until the fish is flaky, 4-5 minutes.
Plate your meal. Divide the zucchini noodles among two bowls. Top with the seared sea bass. You can remove the skin from the sea bass before placing on top of the zucchini noodles, if desired Sprinkle with parmesan cheese or feta cheese if desired.
Grilled Peaches with Cinnamon Sugar Butter
Ingredients:
1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
Pinch salt
4 ripe peaches, halved and pitted
Canola oil
Mint leaves, for garnish
Directions:
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Watermelon Sangria
A summertime refreshing, tasty cocktail made with fresh watermelon, oranges and limes!
Ingredients:
7 cups seedless watermelon cubed, divided
750 ml white wine
1 cup vodka
½ cup triple sec
1 medium lime sliced
1 medium orange sliced
Directions:
Place 6 cups of watermelon cubes in a blender.
Blend on high until very smooth.
Strain juice through a mesh strainer into a large pitcher.
Pour the wine, vodka and triple sec into the pitcher.
Stir to combine.
Mix the remaining 1 cup of watermelon, the lime and orange slices into the sangria.
Chill for 4 hours before serving.
