Article by Christine Budd
Shrimp & Mahi Kabobs with Jalapeno Butter
Ingredients:
1/2 pound shrimp deveined, shells removed, tails intact
1/2 pound mahi mahi
2 limes juiced
2 Tablespoons olive oil
2 cloves garlic crushed
Salt and freshly ground pepper
1/4 Cup butter room temperature
1 small jalapeno deveined, seeds removed, finely chopped
2 Tablespoons cilantro leaves chopped, for garnish
Chives for garnish optional
Directions:
Prepare the seafood. Peel and devein shrimp. Cut the fish into cubes to somewhat match the size of the shrimp for even cooking.
Make the marinade: put the squeezed juice of 2 limes with the olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper. Put the prepared seafood in the marinade and stir gently until it is completely coated. Cover and chill for 1 hour.
Remove seafood from the marinade and thread alternately on skewers. Grill or broil , turning occasionally, until cooked and tender. Approximately 5 minutes. Baste with more marinade if the pieces appear to be drying out.
In the meantime make the jalapeno butter; blend the softened butter with the chopped chiles and thoroughly blend.
Arrange the skewers on plates on a bed of rice. Pat chili butter over all. Scatter with torn cilantro leaves.
Broiled Spanish Mackerel
Ingredients:
6 (3 ounce) fillets spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
Salt and ground black pepper to taste
12 slices lemon
Directions:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Cornmeal Crusted Trigger Fish with Dilly Farro Salad
Ingredients:
For Fish:
4 fish fillets, about 2 – 2 ½ lbs.
1 cup buttermilk
1 cup cornmeal
1 tsp. garlic powder
1 tsp. salt
2 tsp. paprika
1 tsp. black pepper
1 tbsp. grape seed oil
For Farro Salad:
1 - 8 oz. box Farro Orzo (can substitute whole wheat orzo)
1 - 5 oz. bag fresh spinach, washed
1 cucumber, diced
1 bunch of asparagus, cut into 1 inch pieces
1 pint of tomatoes, halved
Juice of 1 lemon
1 bunch of dill, chopped
4 tbsp. olive oil
Salt and pepper to taste
Directions:
Pour buttermilk in a non-reactive dish. Add fish and allow to marinate for 30 minutes while you prep the Dilly Farro Salad.
Dilly Farro Salad:
Cook farro per instructions on box and drain. Add fresh spinach to a large bowl. Pour drained hot farro over top and mix (the hot farro will help wilt the spinach). Heat large skillet over medium high heat. Add 1 tablespoon of olive oil. Cook asparagus for 4-5 minutes, until tender crisp. Pour contents of pan over farro and spinach and stir. Allow to cool for 5 minutes. Add tomatoes, cucumber, and dill. Whisk remaining 3 tablespoons of olive oil and lemon juice together and add to farro salad. Mix well and add salt and pepper to taste. This salad can be served warm or cold. To save time, make the salad ahead and store in fridge.
For the Cornmeal Crusted Trigger Fish:
Pour cornmeal, paprika, garlic powder, salt and pepper into a baking dish large enough to accommodate dredging the fish and mix well. Remove fish from buttermilk and dredge in cornmeal, turning to coat both sides. In a large nonstick skillet, heat 1 tablespoon grape seed oil (or other high burn point oil) over medium heat. Place two trigger fish fillets in the skillet. Cook until crust is browned and fish is firm, 4 to 5 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to plate and keep warm. Cook remaining two fillets. Serve immediately with the salad.
Lemon Butter Scallops
Ingredients:
1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
For the Lemon Butter Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
Melt butter in a large cast iron skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
For the Lemon Butter Sauce:
Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Skate Wings
Ingredients:
2 skate wings, (6-8 ounces each) skinned
1/4 cup flour
2 Tbs olive oil
1/4 cup minced shallots
2 tablespoons capers
Juice from 2 lemons
1/2 cup dry white wine
2 sticks of cold butter, cut into cubes
1 Tbs. finely chopped fresh parsley leaves
Salt to taste
Freshly ground black pepper
Directions:
Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely. In a large sauté pan, over medium heat, add the oil. When the oil is smoking hot, sauté the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
Add the shallots and capers. Season with pepper. Sauté for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the cold butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley. Add the fish back into the sauce and simmer for 2 to 3 minutes. Remove from heat and serve topped with capers and sauce and use the side of your choice. I sautéed some mixed vegetables to accompany the fish. §
Peach Mojito
Ingredients:
4 peaches
4 Tablespoons fresh mint
2 teaspoons sugar
4 oz white rum
Ice as needed
4 oz club soda as needed
Directions:
Slice two of the peaches for garnish and chop the remaining two peaches.
Place the chopped peaches in a muddler or cocktail shaker and add the sugar and rum.
Muddle the peach, sugar and rum together until well combined and the sugar has dissolved.
You can either strain with a cocktail shaker or directly pour the peach-infused rum evenly into your two serving glasses filled with ice, mint, and peaches.
Garnish with additional peaches.
Add a splash of club soda, as desired.
