Article by Christine Budd
Caribbean Style Grilled Wahoo
Ingredients:
4 Wahoo steaks
2 Tablespoons olive oil
1 Tablespoon lime juice
1 Tablespoon lemon juice
1 Teaspoon smoked paprika
1 Tablespoon finely minced cilantro
1/2 Teaspoons finely minced scotch bonnet pepper
Directions:
Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl.
Place wahoo in a dish. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour.
Remove steaks from fridge, remove from pan, and grill directly over charcoal for 12 minutes, turning once at about 7 minutes.
Use the leftover marinade mix to baste the fish while it is grilling.
Wahoo Nutrition Notes:
Grilled wahoo is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus and selenium. Wahoo also provides about 375 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish.
Blackened Cobia
Ingredients:
1 cobia fillet (6 oz)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
Pinch of cumin
1/2 teaspoon thyme or oregano
1/2 teaspoon garlic powder
1/2 lemon
Directions:
Rinse cobia in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely with it.
Heat butter in a skillet (it has to be very hot!) and place fish in it. Cook for 3 minutes on one side and another 3 minutes on the other side.
Move to the plate and squeeze lemon on top. Serve immediately.
Notes:
Do not move fish during cooking otherwise it may stick to the skillet.
You can check the internal temperature by sticking a meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.
Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.
If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.
Spicy Shrimp Ramen Bowls
Ingredients:
3 packages of ramen noodles, seasoning packet discarded
1 1/2 lbs. med-large shrimp peeled and deveined
6 cups chicken, vegetable or seafood stock
2 tablespoons olive oil
1-2 tablespoons sriracha, depending on your heat level
3 tablespoons soy sauce
3 cloves garlic minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons brown sugar
2 cups shredded green cabbage
3/4 cup carrots thinly sliced
3/4 cup sweet peppers thinly sliced
1/2 cup onion thinly sliced
Juice of 1 lime
Cilantro
Directions:
In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
Notes:
If you don’t plan on eating this right away make the ramen noodles separately then add them together as served. The noodles soak up the broth and become more soggy if they sit for a long time.
Mussels with Tomatoes & Garlic
Ingredients:
2 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 15-oz. can diced tomatoes
1/2 c. dry white wine
2 tbsp. freshly chopped parsley, plus more for garnish
kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded
Grilled bread, for serving
Directions:
In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)
Garnish with more parsley and serve with grilled bread.
Spicy Ahi Tuna Poke
Ingredients:
12 oz fresh or frozen sushi quality ahi tuna steaks, cut into small 1/2” cubes
3 green onions, sliced thinly
1 tbsp finely chopped red onion
1 tsp finely chopped jalapeño, seeds removed
1/2 tsp toasted white sesame seeds
1/4 cup low sodium soy sauce
2 tbsp sesame oil
1 1/2 tbsp rice vinegar
2 tsps sambal olek chili paste
1 tsp honey
Directions:
Add all marinade ingredients to a medium mixing bowl, and whisk well to combine.
Cut tuna into small cubes and toss in the marinade. Cover bowl with plastic wrap, or transfer to an airtight container.
Refrigerate for at least 30 minutes and up to 1-2 hours before serving.
Best if eaten eaten within 48 hours. Keep chilled.
Serving suggestions: Rice bowl, cauliflower rice bowl, with wonton chips.
Grilled Swordfish Skewers with Italian Salsa Verde
Ingredients:
For the swordfish:
3 (1 ¾-2 lbs. total) swordfish steaks
2 large lemons thinly sliced, plus more for serving
For the Italian salsa verde:
2 cups finely chopped parsley
2 anchovies
1 large garlic clove
1 Tbsp. capers drained
½ lemon zested and juiced
Pinch of red pepper flakes
½ tsp. Kosher salt
¼ cup extra virgin olive oil
Directions:
Make the sauce. Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a medium mixing bowl.
Whisk with olive oil. Next, stream in the olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.
Preheat the grill. Preheat a grill with the lid down until an temperature of 450-475F is reached.
Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large, roughly equal sized pieces about 2” wide.
Season generously on all sides with Kosher salt and freshly ground black pepper.
Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2-3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2-3 minutes or until swordfish registers with an internal temperature of 130-135 F° is reached. Remove from the grill and serve immediately with salsa verde.
Oyster Po’Boys
Ingredients:
For the coleslaw:
1/3 cup mayonnaise
1 tablespoon distilled white vinegar
2 tablespoons fresh lemon juice
6 cups bagged carrot and cabbage mixture
For the oysters:
36 large oysters (about seven 6-ounce jars)
¾ cup yellow cornmeal
¾ cup unbleached all-purpose flour
1 tsp. sea salt, plus more for sprinkling
1 tsp. each of granulated garlic, dried oregano, dried basil, paprika
½ tsp. each of thyme, granulated onion, ground white pepper, dried mustard
2 eggs, beaten
Vegetable oil for frying
To assemble:
6 French bread rolls
Optional Ingredients:
Mayonnaise, for serving
Ketchup, for serving
Directions:
Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate.
Line a plate with paper towels, rinse the oysters, and let them drain on the lined plate.
Mix the cornmeal, flour, salt, granulated garlic, oregano, basil, paprika, thyme, granulated onion, white pepper, and dried mustard in a large bowl.
Whisk the eggs in a medium bowl.
Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.
Line another plate with paper towels and set aside.
Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown.
Remove the oysters to the lined plate. While still hot, sprinkle them with salt.
Preheat the oven to 375 F.
Slice open the rolls and warm them in the oven for 3 minutes. Spread both sides of the bread with mayonnaise and ketchup. Place 6 oysters on the bottom of each sandwich and top with coleslaw. Top the sandwiches and serve immediately! §
