Article by Mama Jock
Tuna Kabobs
3 TBSP. olive oil
1 clove garlic, finely chopped
2 TBSP. chopped cilantro
2 TBSP. lime juice
Salt and pepper
8 cherry tomatoes
3/4 lb. tuna, cut into 1 1/2-inch pieces
8 oz. pineapple chunks, canned (reserve 1/4 cup juice for marinade)
1 green bell pepper, seeded, cut into 1-inch squares
1 red onion, cut into 1-inch chunks.
For the marinade, combine the olive oil, garlic, cilantro, salt, pepper and pineapple juice.
In a large bowl, add the tuna chunks with the marinade.
Let sit for 15 minutes.
Soak 8-inch bamboo skewers in water for 15 minutes.
Alternate tuna and remaining ingredients on skewers.
Kabobs can be grilled or broiled for 8 to 10 minutes.
Rotate the kabobs for either method and baste with remaining marinade.
Serve on a bed of rice of your choice.
Grilled Tuna with Wine Butter
1 cup red wine
1-inch piece fresh ginger, peeled
1 clove garlic, lightly crushed and peeled
1 (2 lb.) piece tuna
Salt and pepper to taste
2 TBSP. butter
Minced fresh parsley for garnish
In a small saucepan, boil together the wine, ginger and garlic until the liquid is reduced to about 1/4 cup. This takes 15 to 20 minutes.
Preheat the grill to medium heat and season the tuna with salt and pepper.
When the wine is reduced, stir in the butter.
Brush the tuna with the wine butter first and put the buttered side down.
Grill 4 to 5-inches from the heat until lightly browned.
Turn carefully and brush again with wine butter and cook until the thickest part is done to your liking.
Serves 4.
Tuna Steaks with Tomatoes
4 tuna steaks
2 TBSP. fresh lemon juice
1/2 tsp. each salt and pepper
1/2 tsp. Mrs. Dash seasoning
1 TBSP. flour
2 TBSP. butter
1 garlic clove, chopped
1 cup chopped onion
1/2 cup white wine
4 roma tomatoes
1/2 tsp. taragon
1/2 tsp. each salt and pepper
1/2 TBSP. fish seasoning
3 TBSP. butter
1/2 cup breadcrumbs
1/2 tsp. mustard powder
1 garlic clove, chopped
2 TBSP. parsley, chopped
2 TBSP. butter, small pieces
For the Steaks:
Sprinkle salt, pepper and Mrs. Dash on steaks.
Rub steaks with lemon juice and marinate for 1 hour in the refrigerator.
Coat steaks with flour.
Heat 2 TBSP. butter in fry pan, saute steaks on both sides.
Place steaks in warm casserole dish and keep warm.
For the Veggies:
Heat 3 TBSP. butter in a fry pan.
Saute 1 clove of garlic with onions until they are translucent.
Add wine and cook on medium heat until liquid is reduced by half.
Add tomatoes and tarragon and continue cooking for 2 minutes.
Pour over steaks and keep warm.
For the Topping:
Combine breadcrumbs, mustard, garlic and parsley; mix well.
Place on top of tuna steaks and vegetables.
Place small pieces of butter on top of breadcrumb mixture and bake at 350 degrees for 5 minutes or until thoroughly heated and butter is melted.
Serves 4.
Fish Sticks with Crazy Ketchup
Canola oil spray
1 cup flour
2 tsp. garlic powder
1 TBSP. paprika
Old Bay, as needed
3 egg whites
2 cups Panko breadcrumbs
1 lb. flounder fillets cut into 16 pieces
Salt and pepper
Crazy Ketchup:
1 cup ketchup
1 cup mild barbeque sauce
2 TBSP. sweet relish
1 TBSP yellow mustard
Salt and pepper
Preheat oven to 375 degrees.
Prepare a baking sheet with foil and spray with canola oil.
Mix the flour, garlic powder, paprika and 1 tsp. of Old Bay, stirring well to combine in a shallow plate.
Add the beaten egg whites to another pie plate; then add the Panko breadcrumbs to another pie plate.
Season each plate with salt, pepper and Old Bay.
Dredge the fillets in the flour, then into the egg whites, then in the Panko and place on the prepared baking sheet.
Repeat with the remaining pieces of fish.
Spray the tops with canola oil.
Place into oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes.
Serve with the crazy ketchup.
For the ketchup:
Combine all of the ingredients in a small bowl and mix well.
Serves 4.
Cilantro-Lime Flounder with Spinach and Tomatoes
4 flounder fillets
4 tsp. olive oil
Juice from 1 lime
Garlic powder, optional
2 TBSP. chopped fresh cilantro
2 cups cooked baby spinach
1 cup chopped fresh tomatoes
Preheat the broiler.
Brush flounder with olive oil.
Squeeze on lime juice, then sprinkle with garlic powder, if using, and cilantro.
Broil in oven 6-inches from heat for 5 to 7 minutes.
Place spinach in a microwave safe dish.
Toss with garlic powder and cook according to micowave directions.
Keep covered and warm until fillets are done.
Spoon cooked spinach on a plate.
Place fish over spinach and top with chopped tomatoes.
Serves 4.
Baked Striper Dijon
1 cup sour cream
2 tsp. dried dill
3 TBSP. scallions, finely chopped
2 TBSP. Dijon mustard
2 TBSP. lemon juice
Cooking spray
1 1/2 lb. fish fillets, skin on 1 side, cut into 6 portions
1/2 tsp. garlic powder
1/2 tsp. black pepper
Preheat oven to 400 degrees.
Whisk sour cream, dill, scallions, mustard and lemon juice in a small bowl to blend.
Lightly coat baking sheet with cooking spray.
Place fish, skin side down on the prepared baking sheet.
Sprinkle with garlic powder and pepper, then spread with the sauce.
Bake fillets until each is opaque in center and flakes easily with fork in the thickest part, about 20 minutes.
Serve immediately.
Serves 6.
Risotto with Shrimp and Greens
3/4 lb. medium to large shrimp
4 to 6 cups fish or chicken stock
1/4 cup olive oil
1 medium onion, minced
1 1/2 cups arborio or other short grain rice
Salt and pepper, to taste
1/2 cup dry white wine
3 cups chopped fresh greens of your choice
2 fresh plum tomatoes, roughly chopped
3 TBSP. softened butter
Shell the shrimp.
Simmer the shells in the stock for 10 minutes and strain stock.
Cut each shrimp into 2 or 3 pieces.
Heat 2 TBSP. of oil in a large saucepan or 12-inch skillet.
Add onion and cook, stirring occasionally until it softens.
Add the rice and stir until coated with oil.
Add a little salt and pepper, then the wine.
Stir and let it bubble away.
Begin to add the stock, a 1/2 cup at a time, stirring after each addition and every minute, or so.
When the stock is just about evaporated, add more. The mixture should be neither soupy or dry.
In another skillet, heat the remaining oil.
Add the greens and cook, stirring occasionally until wilted.
When rice is done add 1 more ladle of stock, then greens, tomatoes and shrimp.
Continue to cook until shrimp turns pink and the stock is just about evaporated.
Stir in the butter and serve immediately.
Serves 4.
Shrimp Bisque
1 lb. large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 TBSP. olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 TBSP. chopped garlic (3 cloves)
Pinch of cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 TBSP unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
Strain and reserve the stock.
Add enough water to make 3 3/4 cups.
Heat the olive oil in a large pot or Dutch oven.
Add leeks and cook for 10 minutes over medium-low heat, or until the leeks are tender, but not browned.
Add the garlic and cook 1 more minute.
Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute.
Add the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter.
Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot, but not boiling.
Season, to taste, and serve hot.
Serves 4.
Shrimp Cocktail
For the shrimp:
2 lbs. (12 to 15-count) shrimp
1 TBSP. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
For the sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 TBSP. prepared horseradish
2 tsp. freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on.
Place shrimp on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
Make sauce by combining the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.
Serve as a dip with the shrimp.
Crab Quiche
4 oz. gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 lb. fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 tsp. grated lemon zest
1/2 tsp. dry mustard
1/2 tsp. seafood seasoning, such as Old Bay
1/2 tsp. salt
Pinch ground mace
3 eggs, beaten
Preheat the oven to 350 degrees.
Sprinkle the cheese evenly over the bottom of the pie crust.
Top with the crab meat and sprinkle with the scallions.
Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl.
Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes.
Let stand for 15 minutes before slicing.
