Article by Christine Budd
Panko Crusted Black Sea Bass
Ingredients:
8 oz. black sea bass, cut into 2 fillets
1/4 cup + 2 Tablespoons olive oil
1 cup panko breadcrumbs or use regular breadcrumbs
1/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon thyme
1/2 teaspoon sweet paprika
1/8 teaspoon black pepper
1/2 teaspoon salt
Directions:
Preheat the oven to 375 degrees
Pat each fillet dry with a paper towel.
In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside. Pour the 1/4 cup olive oil into another shallow bowl.
Dredge the black sea bass in the olive oil and then into the dry ingredients making sure both sides are coated. Place on a clean plate.
Heat a cast iron skillet or a regular skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 3- 4 minutes. Flip over and cook until seared, about 1 minute.
Transfer the pan to the oven and roast about 4-5 minutes or cooked to the desired degree of doneness, at least 145 degrees F.
Serve with sautéed spinach and roasted tomatoes.
Mako Shark Steaks in Herb Butter
Ingredients:
2 pounds mako shark steaks (or mahi mahi), rinsed in cold water and patted dry
4 cloves garlic
1 medium onion, chopped
1 lemon or lime, cut into wedges
1 cup butter
1/4 teaspoon marjoram
1/4 teaspoon seafood seasonings
1/8 teaspoon thyme
Salt, to taste
Freshly-ground black pepper, to taste
Fresh parsley, chopped
1 pinch ground oregano
Directions:
Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour).
Place mako steaks in a baking dish and pour herb butter over fish. Cook at 350 degrees for 15 minutes or until the fish is cooked and can be flaked with a fork and serve garnished with parsley and lemon or lime wedges to the side.
Swordfish-Like Steak with Crispy Capers
Ingredients:
2 (8-ounce) swordfish steaks, preferably center cut
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons (¼ stick) unsalted butter
2 garlic cloves, smashed
2 anchovy fillets
2 tablespoons capers, drained
4 sprigs fresh marjoram, oregano or rosemary
Directions:
Season the swordfish with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the swordfish until golden brown on both sides, about 4 minutes per side. Add the butter, garlic, anchovies, and capers. Once the butter has melted and begun to brown, tilt the skillet toward you (carefully) and spoon any pooling melted butter over the swordfish a few times.
Remove the skillet from the heat and add the herbs (stand back a second, because the butter will splatter a bit), swirling to coat them in the browned butter, continuing to spoon everything over the swordfish for another minute or two.
Serve the swordfish with the butter and herbs spooned on top.
Cajun Shrimp and Rice Skillet
Ingredients:
1 1/3 cups uncooked long grain white rice
2 2/3 cups chicken broth
1 pound large or jumbo shrimp peeled and de-veined
4 tablespoons butter - melted, divided
1 teaspoon minced garlic
cajun seasoning - see below
For cajun seasoning:
1 ½ teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon onion powder
½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
Directions:
Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice.
Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout.
While rice is cooking, prepare the shrimp by stirring together remaining 2 tablespoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.
Notes
For browned shrimp, you can saute the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve.
Herb Baked Tautog
Ingredients:
For the herb butter:
1 stick (1/2 cup) butter
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh cilantro
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh parsley
1 teaspoon minced fresh garlic
1 tablespoon lemon juice
For the fish:
4 tautog fillets (about 2 lbs.) or any white flaky fish
1/4 cup sliced green onions
Old Bay seasoning
Fresh cracked black pepper
Directions:
Preheat your oven to 400 degrees F.
In a small saucepan over medium heat, melt butter. Add remaining herb butter ingredients and stir to combine. Reduce heat to low while preparing fish.
Place filets in a baking dish sprayed with cooking spray.
Pour herb butter over fish filets. Sprinkle with desired amounts of Old Bay Seasoning and pepper. Top with sliced green onions.
Bake (uncovered) for 10-15 minutes, or until fish are fully cooked and flaky.
Open-Face Flounder Sandwich
Ingredients:
1 lemon, halved
1/3 cup mayonnaise
1 shallot, minced
1 tablespoon pickle relish
1 teaspoon Dijon-style mustard
Kosher salt and freshly ground black pepper
1?½ pounds flounder or other firm white fish, cut into 4 portions
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
4 slices sourdough bread, toasted
4 cups mixed herbs and greens, such as parsley, chives, basil, cilantro and spinach coarsely chopped.
Directions:
Juice half of the lemon. Cut remaining half into wedges. For sauce, in bowl combine juice, mayonnaise, shallot, relish, and mustard. Season with black pepper.
Lightly season flounder with kosher salt. Sprinkle flour onto a large plate. Dip fish into flour, shaking off excess. In a large skillet heat oil over medium-high heat. Carefully add fish to skillet (do not crowd; cook in batches if necessary). Cook 4 to 6 minutes per half-inch thickness or until fish flakes easily with a fork, turning once.
Spread sauce on each bread slice; sprinkle with half the herbs. Top with fish and remaining herbs. Serve with lemon wedges.
6 Minute Seared Yellowfin Tuna Steaks
Ingredients:
2 yellowfin tuna steaks about 4 oz. each, at least 1.5” thick
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 tablespoon canola oil or olive oil
Green onions, toasted sesame seeds, and lime wedges for serving (optional)
Directions:
Pat the tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
Mix the soy sauce, toasted sesame oil, honey kosher salt, pepper and cayenne pepper until honey is fully dissolved. Pour over the tuna steaks and turn over to coat completely. Allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.
Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
Add the canola oil to the hot pan. Sear the tuna for 2 minutes on each side for medium rare, 1.5 minutes on each side for rare and 3 minutes on each side for medium.
Note: different burners get hotter depending on your stove. Use your best judgment whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used.
Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
