Article by Mama Jock
Horseradish Tuna
1 English cucumber, cut in half lengthwise and
then into 1/4 inch thick half moons
2 TBSP. distilled white vinegar
2 TBSP. chopped fresh dill
2 TBSP. olive oil
1/2 cup panko bread crumbs
2 TBSP. prepared horseradish, drained
4 skinless fillets
6 oz. baby spinach
Preheat oven to 475 degrees.
Line large cookie sheet with foil.
In a large bowl, toss cucumber, vinegar, 1 TBSP. dill, 1 TBSP. oil and 1/8 tsp. each salt and pepper.
In a small bowl, combine panko, horseradish and remaining dill and oil.
Sprinkle tuna with salt and pepper; place on cookie sheet.
Press panko mixture evenly on top of fillets.
Bake 8 minutes or until golden brown on top and opaque throughout.
Toss spinach with cucumber mixture; serve with tuna.
Serves 4.
Mahi-Mahi Sandwich
Batter:
8 large eggs
3/4 cups finely grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 cup fresh parsley, chopped
Fish:
Oil, for frying
6 pieces mahi-mahi fillet
Flour for dusting the fish
6 cups crushed potato chips
Assembly:
6 kaiser rolls
6 thin slices onion
6 slices tomato
Lettuce
1/2 cup tartar sauce
6 lemon wedges
For the batter:
Whisk the ingredients together in a large bowl.
For the fish:
Heat a deep fryer or a deep, heavy bottomed dutch oven pot until a thermometer reads 375 degrees.
Line a plate with paper towels.
Put the flour in a dish and the crushed potato chips in another dish.
Butterfly the fillets if they are too thick so they will cook all the way through without the potato chip crust getting too dark.
Dredge the fish, one fillet at a time, in the flour and then into the batter.
Lay the fillets in the chips, pressing and turning to coat evenly.
Fry until fish is golden brown, about 3 to 4 minutes.
Drain on paper towels.
Assemble the sandwiches and serve with lemon wedges.
Makes 6 sandwiches.
Grilled Tuna Salad
1 lb. tuna steaks
2 tsp. lime juice
1/4 tsp. salt
1/4 tsp. pepper
2 celery ribs
1 small red pepper
1 small yellow pepper
1 small red onion
4 cups Bibb or Boston lettuce leaves
1/4 cup thinly sliced fresh basil leaves
1 tsp. minced fresh rosemary
1/2 cup ranch salad dressing
Whole Bibb or Boston lettuce leaves
Sprinkle tuna with lime juice, salt and pepper.
Coat grill rack with cooking spray before starting the grill.
For medium rare, grill tuna, covered over high heat for 3 to 4 minutes on each side or until slightly pink in the center.
Cut into 1 inch pieces.
Finely chop the celery, peppers and onion; place in a large bowl.
Add the torn lettuce, tuna, basil and rosemary; toss to combine.
Arrange lettuce leaves on plates; top each with 2 cups of the tuna mixture and drizzle with the dressing.
Serves 4.
Piccata Flounder Fillets with Angel Hair Pasta and
Wilted Spinach
Salt and pepper
1/2 lb. angel hair pasta
4 thin flounder fillets
Old Bay Seasoning
1/2 cup flour
1/4 cup cornstarch
2 TBSP. extra-virgin olive oil
4 TBSP. butter
2 large cloves garlic, finely chopped
1/2 cup white wine
2 lemons
1/4 cup capers, drained
Parsley, finely chopped
3/4 lb. fresh spinach, trimmed
1/8 tsp. nutmeg
Bring a large pot of water to a boil, salt it, add the pasta and cook al dente.
Drain, reserve 1/2 cup of the pasta water.
Pat the fish dry; season with salt, pepper and a little Old Bay.
Mix the flour and cornstarch on a plate and coat the fillets in the flour mixture.
In a large skillet, heat 1 TBSP. of the oil over medium-high heat.
Add 2 TBSP. butter and let it foam, then add the fillets and cook, turning once, 4 to 6 minutes.
Place on plate, cover with foil.
Add 1/2 TBSP. of oil and remaining 2 TBSP. of butter to melt.
Stir in the garlic for 1 minute, then stir in the wine.
Add 1 tsp. of grated lemon peel and the juice of one lemon.
Thinly slice the remaining lemon and stir them into the sauce, along with the capers and parsley.
Spoon half of the sauce over the fish.
Add the reserved pasta water and pasta to the skillet.
Add remaining butter sauce; season with salt and pepper.
Plate the pasta.
Place the remaining 1/2 TBSP. of oil in skillet.
Add the spinach, season with salt, pepper and the nutmeg; cook 2 minutes.
Serve fish with a little pasta and spinach alongside.
Serves 4.