Article by Mama Jock
Fried Sea Bass Over Carrot Rice
Marinade for Fish:
1 cup plain yogurt
1 tsp. ground coriander
1 tsp. mild curry powder
1/2 tsp. paprika
2 cloves garlic, finely minced
1 tsp. freshly grated ginger
1/2 tsp. salt
Combine all of the above in a glass dish.
Fold in the fish and refrigerate for 45 to 60 minutes.
For the carrot rice:
1 small onion, chopped into small pieces
1/2 cup shelled roasted peanuts
1/2 tsp. each coriander seed and mustard seed
1 clove garlic, minced
2 TBSP. butter
2 large carrots, finely grated
2 cups basmati rice, rinsed and drained
1 tsp. salt
3 1/2 cups water
Cilantro, chopped for garnish
Rinse the fillets and dry well.
Combine the onions, peanuts, seeds and garlic in butter.
Stir in the carrots, rice and salt.
Add water and cover.
Simmer on low for 15 minutes.
Remove sea bass from the yogurt marinade and pat lightly with paper towels.
Fry the fish in an oiled pan for 3 to 4 minutes per side until well crusted.
Serve over carrot rice.
Garnish with cilantro.
Serves 4.
Tuscan Butter Shrimp
2 TBSP. extra-virgin olive oil
1 lb. shrimp, peeled, deveined and tails removed
Kosher salt
Freshly ground black pepper
3 TBSP. unsalted butter
4 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cups freshly grated Parmesan cheese
1/4 cup basil, thinly sliced
Lemon wedges, for serving (optional)
Heat oil in a large skillet over medium-high heat.
Season shrimp generously with salt and pepper.
When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque.
Remove from skillet and set aside.
Reduce heat to medium and add butter.
When the butter has melted, stir in garlic and cook until fragrant, about 1 minute.
Add cherry tomatoes and season with salt and pepper.
Cook until tomatoes are beginning to burst then add spinach and cook until spinach starts to wilt.
Stir in heavy cream, Parmesan and basil.
Bring mixture to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return shrimp to skillet and stir to combine.
Cook until shrimp is heated through.
Garnish with more herbs and squeeze lemon on top before serving.
Avocado Crab Boats
12 oz. lump crab meat
1/3 cup Greek yogurt
1/2 red onion, minced
2 TBSP. chopped chives
3 TBSP. lemon juice
1/2 tsp. cayenne pepper
Kosher salt
1 cup shredded Cheddar
2 avocados, halved and pitted
In a medium bowl, stir together lump crab meat, yogurt, red onion, chives, lemon juice and cayenne pepper.
Season with salt.
Scoop out avocados to create bowls, leaving a small border.
Dice scooped out avocado and fold into crab mixture.
Preheat broiler.
Fill avocado bowls with crab mixture and top with cheddar.
Broil until cheese is just melted, about 1 minute.
Serve immediately.
Flounder Pesto
Roll-ups
4 flounder fillets
8 tsp. refrigerated basil pesto
1/4 tsp. salt
1/4 cup dry white wine
4 plum tomatoes
1/4 cup loosely packed fresh parsley leaves
Preheat oven to 400-degrees.
Place fillets, skinned side down, on work surface.
Spread 2 tsp. pesto on each fillet and sprinkle with salt.
Starting at narrow end of each fillet, roll up jelly-roll fashion.
Place roll-ups, seam side down, in 8x8-inch glass baking dish.
Pour wine over fillets and top with tomatoes.
Cover dish and bake 20 minutes or until fish flakes easily when tested with a fork.
Sprinkle with parsley to serve.
Tuna Melt Pickles
1/2 lb. tuna
2 TBSP. mayonnaise
2 tsp. Dijon mustard
1 stalks celery, finely chopped
Juice of 1/2 lemon
1 TBSP. chopped dill, plus more for garnish
Kosher salt
Freshly ground black pepper
3 dill pickles
1/4 cup grape tomatoes, sliced in rounds
1/2 cup shredded Cheddar cheese
Preheat oven to 325-degrees.
In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice and dill.
Mix until combined and season with salt and pepper.
Slice pickles in half lengthwise.
Using a spoon, scoop out the seeds to create boats.
Place pickles on a small baking sheet, fill with tuna salad and top with sliced tomatoes.
Sprinkle all over with cheddar and place in the oven.
Bake until cheese is melted, 8 to 10 minutes.
Serve.
Shells With Tuna and Feta Cheese
1 package medium-size shell macaroni
Salt
1 small head escarole or iceberg lettuce
2 large tomatoes
2 green onions
1/2 cup Kalamata olives or pitted ripe olives
1/4 cup olive oil
2 TBSP. lemon juice
1 tsp. dried oregano leaves
1 tsp. Dijon mustard
1/4 tsp. coarsely ground black pepper
1/2 lb. fresh tuna
2 oz. plain feta cheese
Prepare shell macaroni according to instructions, using 2 tsp. salt in water.
Coarsely chop enough escarole to equal 6 cups lightly packed.
Cut tomatoes into 1/2-inch pieces.
Thinly slice green onions.
Remove pits from olives and coarsely chop (or slice pitted ripe olives).
In large bowl, with wire whisk or fork, mix olive oil, lemon juice, oregano, mustard, pepper and 1/4 tsp. salt.
Drain shells and rinse with running cold water. Drain again.
Place shells in bowl with dressing.
Add lettuce, tomatoes, green onions and olives. Toss gently to mix.
To serve, spoon pasta salad onto 4 dinner plates.
Break tuna into chunks and tuck into salad.
Sprinkle pasta salad with crumbled feta cheese.
Garlicky Shrimp Cocktail
1 lb. raw, tail-on shrimp, cleaned and deveined
2 TBSP. extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1/4 cup grated Parmesan
2 TBSP. chopped fresh parsley
Marinara sauce, warmed, for dipping
Preheat oven to 400-degrees.
Line a large baking sheet with parchment paper.
In a large bowl, mix together all ingredients.
Place shrimp on baking sheet and roast until golden and cooked through, 8-10 minutes.
Serve with warm marinara sauce.
