Article by Christine Budd
Spice-Rubbed Seared Tuna Steaks with Balsamic Reduction
Ingredients:
For the Balsamic Reduction:
6 tablespoons aged balsamic vinegar
1 medium lemon, juiced
1 clove garlic, halved
For the Tuna:
4 (6-ounce) center-cut tuna fillets, 1 1/2 pounds
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarsely ground black pepper
2 tablespoons vegetable oil
4 lemon wedges, for garnish
Directions:
Gather the ingredients.
Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.
Best Grilled Swordfish
Ingredients:
3 lemons
4 sprigs fresh thyme
3 cloves garlic, finely minced
½ cup olive oil, divided
4 (6-ounce) swordfish steaks
1 ½ teaspoons kosher salt, divided
1 bunch fresh basil, coarsely chopped
1 bunch fresh parsley, coarsely chopped
¼ teaspoon red pepper flakes
Optional Ingredients:
Additional lemon, to grill and squeeze on fish at the end
Directions:
Wash and dry the lemons and fresh herbs.
Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.
Finely mince the garlic, or paste using a garlic press or microplane.
Add ½ the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
Dry the swordfish with a paper towel.
Using 1 teaspoon of salt, season both sides of the fish.
Place in a zip-top bag, and add the marinade.
Place in a shallow dish, and marinate in the fridge for up to 20 minutes.
Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about ½ cup of each basil and parsley after the leaves have been chopped.)
Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.
Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
Remove the fish from the marinade, and place it on the grill.
Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.
If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.
Easy Fried Flounder
Ingredients:
16 oz flounder fillets
1 1/2 cup panko bread crumbs
1/2 tsp sea salt
1/8 tsp black pepper
1/2 tsp sweet paprika
1 tbsp grated Romano cheese
2 large eggs
1/2 cup cold water or milk
Directions:
Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash off for a few seconds.
Dredge the flounder in the seasoned bread crumbs, completely coating the fillets.
Heat a deep frying pan with enough oil to cover the flounder while its cooking. About an inch depth of oil should be enough. Too little oil and the fish will stick to the pan. It should be able to float as it cooks.
Gently press the flounder down to get the top of the fish cooked properly. If you are able to turn the flounder without breaking it, go for it. But remember the flounder is a very delicate fish.
When the flounder is floating (about 6-8 minutes depending on the thickness of the fillets) it should be fully cooked.
Allow the flounder to drain on paper towels briefly, then serve and enjoy!
Crispy Skin Black Sea Bass with Avocado, Tomatillo & Fennel Relish
Ingredients:
Relish:
1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tablespoon canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Crispy Skin Fish:
Canola oil
1 black sea bass, cut into 4 to 6 ounce fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tablespoon butter
Extra-virgin olive oil, for finishing
Directions:
For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
For the crispy skin fish:
Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.
Pan Seared Rockfish
Ingredients:
Rockfish:
14 ounce rockfish 2 fillets
¼ cup flour
1 tsp sea salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter
Lemon Butter Sauce:
1 tbsp shallots finely chopped, optional
1 tbsp capers
1 tbsp butter
1-2 tbsp fresh lemon juice
1-2 ounces white wine or chicken stock
1 tbsp butter
1 tsp flour to roll butter in
1 tsp Italian parsley finely chopped
Directions:
Pat rockfish fillets dry with paper towels and season them liberally with sea salt and black pepper.
Dredge the fish fillets in all-purpose flour, getting a good coating on both sides.
*Gluten-free flour can be substituted.
In a large saute pan (or cast iron pan) add the olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted. Lower the heat to medium.
*Don’t let the butter get brown.
Place the floured rockfish in the hot pan, cooking on the first side for 3-4 minutes. Don’t be tempted to turn it over too soon, you want that delicious crunch and golden brown color that comes from not moving the fillets around.
Turn the fish over and continue to saute for another 3-4 minutes. When the pan-seared fish is fully cooked, place it on a baking sheet and into a preheated 250-degree oven while you make the lemon caper sauce.
Add the butter, shallots and capers, to a saute pan or medium saucepan over medium heat. Saute for 1-2 minutes. Don’t let the butter burn!
Add the lemon juice and either an ounce of white wine or chicken stock to the pan.
When the liquids are hot, add 1 tablespoon of butter rolled in flour (beurre manie) to the pan. This will thicken the sauce.
Serve the lemon caper sauce over the pan-seared rockfish and garnish with chopped parsley. Enjoy! §
