Article by Mama Jock
Pasta with Scallops
1/4 cup olive oil
1/2 stick butter
1 TBSP. minced garlic
3/4 lb scallops
Salt and pepper to taste
1/2 cup minced fresh parsley
1/4 cup toasted plain bread crumbs
1 lb. spaghetti or linguine
Set a large pot of salted water to boil.
In a small saucepan, warm the olive oil, butter and garlic over low heat until the garlic turns pale tan, gently shaking the pan occasionally.
Add the scallops, salt and pepper and cook just until the surface of the scallops turn opaque.
Add half of the parsley and the bread crumbs and turn off the heat.
Cook the pasta according to the package direction.
When it is just about done, reheat the scallops.
Drain the pasta, toss with the sauce and top with remaining parsley.
Add a sprinkling of olive oil if the dish seems dry.
Serves 3-4.
Asian
Tuna Burgers
1 tuna steak
1 green onion, thinly sliced
2 TBSP. soy sauce
1 tsp. grated, peeled fresh ginger
1/4 tsp. black pepper
1/4 cup plain dried bread crumbs
2 TBSP. sesame seeds
Prepare outdoor grill for direct grilling over medium heat.
With a large chef’s knife, finely chop tuna. (Chop tuna by hand for a light texture; using a food processor will make the patties dense and dry).
Place the tuna in a medium bowl.
Add the green onion, soy sauce, ginger and pepper; mix until combined, mixture will be soft and moist.
Shape tuna mixture into four 3-inch round patties.
On waxed paper, combine bread crumbs and sesame seeds.
With hands, carefully press patties, one at a tome, into the bread crumb mixture, turning to coat both sides.
Spray both sides of the tuna patties with nonstick spray.
Place patties on hot grill rack over medium heat and grill, turning once, until browned on the outside and still slightly pink in the center for medium-rare or until desired doneness, 6 to 7 minutes.
Serves 4.
Cobia with Garlic White Wine Sauce
4 cobia fillets (or any other firm flesh fish)
1 bag shredded potatoes
2 TBSP. Creole or whole grain mustard
1/2 cup white wine
Juice of 2 oranges, 1 lime, and 1 lemon
3 cloves of garlic, chopped
1 shallot, chopped
1 lb. cubed cold butter
Fresh tarragon, chopped
Tupelo honey, salt and pepper to taste
Prepare sauce by placing the citrus juices, wine, shallots and garlic in a saucepan set on high heat.
Reduce by one-quarter.
Remove from heat and whisk in cold butter.
Mix until creamy.
Add tarragon.
Add salt and pepper to taste. If it’s too tart, add honey.
Prepare fish by preheating oven to 400-degrees.
Salt and pepper the cobia filets.
Place fillets on a greased baking sheet and brush each piece with the mustard.
Top each fillet with shredded potatoes.
Salt and pepper the potatoes and spray with oil.
Bake until golden brown (if properly cooked, the fillet shouldn’t spring back when pressed).
To serve, place fish on a warm plate and spoon over sauce.
Serve with roasted asparagus.
Serves 4.
Jalapeno Garlic Flounder Pasta
2 1/2 cups penne pasta
1/3 cup butter, melted
3 cloves garlic, minced
4 flounder fillets
1/3 cup flour
2 TBSP. olive oil
1/4 cup heavy cream
2 1/2 TBSP. lemon juice
2 jalapeno peppers, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1 (5oz.) package baby spinach leaves
1 roma tomato, chopped
Fill a large pot with lightly salted water; bring to a rolling boil.
Stir in the pasta uncovered, stirring occasionally, until pasta is cooked through, but still firm to the bite, about 11 minutes. Drain well.
While the pasta cooks, combine the melted butter and the garlic in a shallow dish.
Place the flour in another dish.
Dip the fillets in the garlic butter and then immediately coat with the flour.
Heat olive oil in a large skillet over medium-high heat.
Cook the fish in the oil until golden brown, turning once, 5 minutes total.
Pour the cream, lemon juice, and remaining garlic and butter mixture into the skillet.
Stir in the jalapenos, salt, pepper, cayenne pepper, paprika and garlic powder.
Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork.
Mix the spinach into the sauce; cook until wilted.
Stir in the chopped tomato and the cooked pasta.
Serves 4.
Oyster Stew with Potatoes and Kale
2 lbs. red potatoes
1/4 lb. bacon
1 lb. kale, well washed, bottom thick stems trimmed
2 cloves garlic, minced
1 cup heavy cream or half-and-half
2 TBSP. balsamic vinegar
1 pint shucked oysters, preferably with their liquor
1/4 cup minced fresh chives
Peel potatoes, place in salted water to cover.
Bring to a boil, lower heat, cook until potatoes are tender.
Remove the potatoes from the liquid and cool slightly.
Reserve liquid.
While the potatoes are cooking, cook the bacon until crisp in a 12-inch skillet.
Remove the bacon, drain well, and crumble when it’s cool enough.
Add the kale and garlic to the skillet; cook over medium heat, stirring, until the kale wilts.
Add the cream, cover, and simmer gently over low heat until the kale is tender.
Turn off the heat.
Mash the potatoes slightly with a fork.
Combine them with about 6 cups of their cooking liquid, adding water and strained oyster liquor, if you have any, as necessary.
Stir in the kale-cream mixture and heat through; do not boil.
Add the vinegar and oysters; cook for about 3 minutes.
Season with salt and pepper.
Top with the chives and reserved bacon.
Serves 4.
Baked Sea Bass with Dill Sauce
4 sea bass fillets
Salt and pepper to taste
1 TBSP. Cajun seasoning, or to taste
l lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 tsp. garlic powder
1 tsp. fresh lemon juice
2 TBSP. chopped fresh dill
Preheat oven to 350 degrees.
Lightly grease a 9x13 inch baking dish.
Season the sea bass fillets on both sides with salt, pepper and Cajun seasoning.
Arrange the seasoned fillets in a single layer in the baking dish.
Place a layer of lemon slices over the fillets, covering most of the surface.
Bake uncovered for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork.
While the fillets are cooking, mix together the mayo, sour cream, garlic powder, lemon juice and dill in a small bowl.
Serves 4.
Grilled or Broiled Scallops and Shrimp
Juice of 1 lemon
2 TBSP. olive oil
2 cloves, minced
1 tsp. salt
1/2 tsp. black pepper
1 lb. large or extra-large shrimp, peeled and deveined
1 lb. large sea scallops
Preheat a gas grill or broiler; the fire should be quite hot.
Combine the lemon juice, oil, garlic, salt and pepper; toss with the shrimp and scallops (do not marinate—the lemon juice will begin to cook these delicate fish within minutes.
Skewer the fish (the scallops through their equator, or they may break), or use a basket.
Grill 2 to 4-inches from the heat source. Total cooking time should be just about 5 minutes.
Serves 4-6.
Spicy
Fried Tuna
Flour for dredging
1/2 tsp. cayenne pepper to taste
Salt ad black pepper
3 TBSP. olive oil
3 TBSP. butter
4 small tuna steaks, 3/4 to 1-inch thick
1 large egg, beaten
Minced parsley for garnish
Lemon wedges
Heat a 12-inch skillet over medium heat.
Season one bowl of flour with the cayenne, salt, and lots of black pepper.
Add the olive oil to the pan; when it’s hot, add the butter.
When the butter foam subsides, dredge each steak first in the unseasoned flour, then in the egg, and finally in the seasoned flour.
Place it in the skillet.
Cook over medium-high heat, rotating steaks so they brown evenly; turning after about 3 minutes.
They will be medium-rare after 6 minutes of cooking, overdone after 10.
Garnish with parsley and serve with lemon wedges.
Serves 4.
Grilled Tuna Steaks with Roasted Corn and Tomato Salsa
Salsa
4 ears of corn, kernels removed with a knife
1 small jar roasted red bell peppers, diced
2 TBSP. olive oil, divided
1 onion, diced
2 tomatoes, peeled and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 tsp. of their oil
1 TBSP. sherry or red wine vinegar
3 to 4 TBSP. chopped cilantro
Juice of 1 lime
Tuna
4 tuna steaks, 3/4-inch thick
2 TBSP. olive oil
Salt and pepper
First make the salsa.
Prepare corn and dice the red peppers.
Heat 1 TBSP. of the olive oil in a large fry pan.
Add the onion; sauté until soft but not brown.
Take the pan off the heat and stir in the corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil.
Heat, stirring, until hot.
Take from the heat and keep warm.
Preheat the broiler or grill, if using.
Rinse fish and pat dry.
Brush with half the oil; season with salt and pepper and set on oiled grill pan or grill.
Cook 3 to 4 minutes.
Turn steaks over, brush with the remaining oil and cook until done to your liking.
Stir the cilantro and lime juice into the salsa, taste and adjust seasoning.
To serve, make a bed of salsa on the plates and place a tuna steak on top of each.
Serve at once.
Serves 4.
