Article by Mama Jock
Grilled Mahi with Avocado and Corn Salsa
(submitted by Bea Doherty)
4 mahi fillets
2 TBSP. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
Salsa
2 fresh ears of corn, kernels removed from the cob
1 poblano pepper, seeded and chopped
1 firm, ripe avocado, cubed
1/3 chopped red onion
1 TBSP. sugar
1 TBSP. vinegar
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in a large bowl.
Chill while fish is grilling.
Heat grill to medium-high.
In small dish, combine olive oil, cumin, chili powder, salt and pepper.
Brush on uncooked mahi fillets.
Grill about 4 minutes on each side until fish flakes easily.
Serve with salsa.
Serves 4.
Pan-fried Weakfish with Tomato Basil Saute
(submitted by Bea Doherty)
2 oz. chopped pancetta
2 cups cherry tomatoes, halved
1 tsp. minced garlic
1 tsp. freshly ground black pepper, divided
1/2 tsp. salt, divided
1/4 cup small basil leaves
1 TBSP. canola oil, divided
4 trout fillets, divided
4 lemon wedges
Heat pancetta in a medium skillet over low heat.
Cook 4 minutes or just until pancetta begins to brown.
Add cherry tomatoes, garlic, 1/2 tsp. pepper, and 1/8 tsp. salt.
Cook for 3 minutes or until tomatoes begin to soften.
Remove from heat, and stir in basil leaves.
Heat a large nonstick skillet over medium-high heat.
Add 1 1/2 tsp. oil to pan; swirl to coat.
Sprinkle fish evenly with remaining 1/2 tsp. pepper and remaining 3/8 tsp. salt.
Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork.
Remove fish from pan; keep warm.
Repeat procedure with remaining 1 1/2 tsp. oil and remaining 2 fillets.
Top fish with tomato mixture.
Serve fish with lemon wedges.
Shrimp Stuffed Shells
(submitted by Julie Regine)
20 uncooked jumbo pasta shells
1 1/2 TBSP. olive oil
1/2 cup chopped shallots
2 TBSP. minced garlic
1/2 cup cream cheese
1/4 cup 2% reduced-fat milk
1/4 tsp. ground red pepper
1/3 cup chopped fresh basil
1 lb. medium shrimp, peeled, deveined, and coarsely chopped
1 TBSP. potato starch
Cooking spray
3 cups marinara sauce
1/3 cup grated fresh Parmigiano-Reggiano cheese
Preheat oven to 400°.
Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
Heat a skillet over medium heat.
Add oil to pan; swirl to coat.
Add shallots and cook for 4 minutes, stirring occasionally.
Add garlic and cook for 1 minute, stirring constantly.
Add cream cheese, milk, and pepper.
Cook until cheese melts, stirring until smooth.
Remove from heat.
Stir in basil.
Place shrimp in a bowl.
Sprinkle with potato starch; toss well to coat.
Add cream cheese mixture to shrimp and toss well.
Divide shrimp mixture evenly among pasta shells.
Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray.
Spread 1 cup of marinara over bottom of dish.
Arrange shells in prepared dish and top with remaining 2 cups of marinara.
Sprinkle shells evenly with Parmigiano-Reggiano cheese.
Bake for 30 minutes or until shrimp is done.
Spicy Garlic Shrimp
(submitted by Julia Regine)
12 shrimp, peeled, deveined with tails intact
2 TBSP. olive oil
3 garlic cloves, crushed
1/4 tsp. red pepper flakes
1 tsp. steak seasoning, (Montreal Seasoning by McCormick is recommended)
1 tsp. lemon zest
2 tsp. lemon juice
1 TBSP. fresh Italian parsley, chopped
Heat a large skillet over medium-high heat.
Add olive oil, garlic, red pepper flakes and shrimp.
Season with steak seasoning or salt & pepper.
Cook shrimp for 3 minutes or until just pink.
Toss with lemon zest, juice and chopped parsley.
Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
Chinese Grilled Shrimp
(submitted by Martha Francis)
1 lb. shrimp
1 stalk green onion, green part only, chopped
3 cloves garlic, very finely minced
2 tsp. grated fresh ginger
1 tsp. finely minced chile pepper
1 tsp. sea or kosher salt
1 tsp. cooking oil
Bamboo skewers, soaked in water for 30 minutes
Preheat grill to high heat. In a large bowl, add all ingredients and mix thoroughly to coat the shrimp.
Skewer the shrimp. For jumbo shrimp, you may want to use two bamboo skewers for each.
Grill for 2 to 4 minutes each side and serve immediately.
To broil, set the oven rack to 8-inches below heating unit.
Broil 4 minutes per side or until cooked through.
Striped Bass with Peach Salsa
(submitted by Olivia Regine)
2 cups water
1 TBSP. fine sea salt
2 tsp. sugar
4 striped bass fillets
Cooking spray
1 1/2 cups finely chopped peaches (about 2 medium)
2 TBSP. thinly sliced shallots
1 1/2 TBSP. fresh lemon juice
1 TBSP. extra-virgin olive oil
3/8 tsp. table salt, divided
1/4 tsp. black pepper
1 1/2 TBSP. mint leaves torn into small pieces
Heat grill.
Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve.
Add fish and let stand 20 minutes.
Drain; pat fish dry.
Combine peaches, shallots, juice and oil in a medium bowl.
Stir in 1/8 tsp. salt.
Sprinkle remaining 1/4 tsp. salt and pepper evenly over fish.
Lightly coat fish with cooking spray.
Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes.
Turn fish over and move over indirect heat.
Grill for 12 minutes or until desired degree of doneness.
Stir mint into peach mixture.
Serve with fish.
Serves 4.
Sea Bass Steamed Dinner with Horseradish Cream
5 slices bacon, cut in 1/2-inch pieces
1 onion, chopped
2 carrots, cut into 1/3 inch chunks
2 turnips, peeled, cut into 1/2-inch chunks
1/2 lb. creamer potatoes, scrubbed, ends
trimmed, and halved
1 tsp. fresh thyme leaves
1 bay leaf
Salt and white pepper
1 lb. cabbage, cut in 1-inch chunks
2 cups water
4 skinless sea bass fillets
You will need a wide, deep pot that your steamer will fit snugly into.
Drop the bacon, onion, carrots, turnips and potatoes into the pot.
Add the thyme and bay leaf.
Season with salt and pepper and stir.
Scatter the cabbage on top and season with salt and pepper.
Pour in the water, cover the pot; bring to an active simmer over medium- high heat.
Cook for 8 minutes.
Spray the bottom of the steamer basket with pam spray.
Season the sea bass on both sides with salt and pepper and place into the steamer.
Set the steamer over the vegetables and steam for 8 minutes.
Check the fish, the sides of the fish should feel firm when you squeeze them, but the tops should still be mushy.
Do not overcook.
To serve, divide the vegetables and broth among four wide soup bowls and set a piece of sea bass on top of each.
Place a spoonful of horseradish cream on the fish, followed by a spoonful of sour cream, if desired.
Horseradish Cream
1 cup sour cream
1/2 cup horseradish, drained
1 tsp. Dijon mustard
1 tsp. chopped fresh dill
1 tsp. fresh lemon juice
Salt and pepper
Whisk all ingredients in a bowl; season with salt and pepper.
Cover and refrigerate overnight or at least 30 minutes.
Seafood Stew
Base
1/4 cup olive oil
2 onions, chopped
2 celery ribs, chopped
Herb bouquet (parsley sprigs, thyme sprigs, 1 bay leaf 1 tsp. dried oregano, 1 tsp. peppercorns, tied in a square of cheesecloth)
5-6 garlic cloves, chopped
1 cup chopped leeks, white and green parts
3/4 lb. mushrooms, sliced
Salt and pepper, to taste
1 cup dry white wine
1 cup chopped canned tomatoes
4 cups fish stock
Seafood
12 littleneck clams
1/2 lb. scallops, cleaned
1/2 lb. medium shrimp, tails on and deveined
1 lb. mussels, scrubbed and debearded
1 lb. lump crabmeat, cleaned
1/2 cup chopped fresh parsley
Heat large heavy pot over medium-high heat.
Pour in oil; add onions, celery and herb bouquet.
Saute until onions start to soften.
Add the garlic and leeks, sauté 30 seconds.
Add the mushrooms, season with salt and pepper; sauté until mushrooms have softened, 3 to 4 minutes.
Pour in the wine and bring to a boil.
Boil 2 minutes to cook off the alcohol.
Add the tomatoes and fish stock; bring to a boil.
Reduce heat and simmer for 15 minutes.
Turn off the heat and let rest for 30 minutes to an hour before proceeding.
Take the bouquet out after it’s cooled.
After an hour or so, bring the stock to a simmer over medium-high heat.
Add the clams; simmer 2 minutes.
Add the scallops and shrimp, bring back to a simmer; cook 1 minute.
Stir in mussels; cook until they open.
Stir in crabmeat and parsley.
Cook the linguini according to directions. Drain.
Divide among 6 bowls, topped with the stew.
Serves 6.
