Article by Mama Jock
Super-Crispy Teriyaki Tuna
1/3 cup soy sauce
3 TBSP. honey
1 TBSP. white wine vinegar
1 clove garlic, finely chopped
4 skin-on boneless tuna fillets
Salt
2 TBSP. vegetable oil
1 scallion, thinly sliced
In a saucepan, combine the soy sauce, honey and vinegar.
Bring to a boil and simmer for 1 minute.
Stir in the garlic.
Season the tuna on both sides with salt.
Preheat a large heavy skillet over medium-high heat.
Add the oil, then add the tuna skin side down, and cook undisturbed, until the skin is very crisp, about 6 minutes.
Turn and cook until opaque at the thickest part, 1 to 3 minutes.
Drizzle serving plates with the sauce, place the tuna skin side up on top and sprinkle with the scallion.
Serves 4.
Mahi-Mahi with Lemon and Garlic
Vegetable oil for sauteing
2 mahi-mahi fillets
2 TBSP. garlic, chopped
1 lemon, juiced
1/2 cup white wine
2 ounces butter, cubed
Salt and pepper
In a large skillet, heat the oil.
Add the fillets and cook until the underside is golden brown.
Turn the fish over and add the garlic, lemon juice and the wine.
Once the wine and lemon juice have cooked down, add the butter.
Cook until fish flakes and season with salt and pepper.
Serves 2.
Sweet and Sour Glazed Tuna
2 TBSP. oil
1 red bell pepper, chopped fine
1/2 tsp. salt
2 garlic cloves, minced
1/2 cup red wine vinegar
1/2 cup light brown sugar
1/4 tsp. red pepper flakes
4 tuna fillets
Salt and pepper
1 bunch scallions, minced
For glaze:
Heat the oil in a small saucepan over medium heat.
Add the bell pepper and salt; cook for 5 minutes.
Stir in the garlic; cook 15 seconds.
Stir in the wine, brown sugar and red pepper flakes.
Simmer until slightly reduced, about 10 minutes.
Pat the tuna dry with paper towels.
Season with salt and pepper.
Lay skin side down in a lightly oiled 13x9 baking dish.
Bake for 5 minutes.
Using a pastry brush, spread a thick layer of the glaze over top and sides of the tuna.
Continue to bake 5 minutes longer.
Brush the fillets with another layer of glaze and sprinkle with the minced scallions before serving.
Serves 4.
Mustard-Roasted Flounder
4 flounder fillets
Salt and pepper
8 ounces sour cream
3 TBSP. Dijon mustard
1 TBSP. whole-grain mustard
2 TBSP. shallots, minced
2 tsp. capers, drained
Preheat oven to 425 degrees.
Line a sheet pan with parchment paper.
Place the fish fillets skin side down on the pan and sprinkle generously with salt and pepper.
Combine the 2 mustards, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish fillets, covering completely.
Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done. Be sure not to overcook.
Serve hot or at room temperature with the sauce from the pan spooned over the top.
Serves 4.
Fish and Corn Chowder
1 quart fish or chicken stock
1 TBSP. olive oil
4 slices bacon, finely chopped
1 onion, chopped
5 celery ribs, finely chopped
2 potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 bay leaves
2 TBSP. chopped fresh thyme leaves or 2 tsp. dried
3 ears corn, kernels removed or 2 cups frozen, defrosted
2 lbs. flounder fillets
1 TBSP. Old Bay seasoning
1 cup whole milk
2 cups heavy cream
1 TBSP. butter
Salt and pepper
Heat the stock in a small pot over medium-high heat.
In a large soup pot over medium-high heat add the oil.
Add the bacon and cook for 5 minutes.
Add the onion, celery, potatoes, garlic, bay leaves, thyme and corn; cook for at least 10 minutes.
Add the stock and bring to a boil.
Season the flounder with the Old Bay.
Add the fillets, laying them on top of the stock.
Cover the pot and reduce heat to a simmer.
Cook for 5 to 6 minutes then uncover and gently break the fish into chunks.
Stir to combine, then add the milk, cream and butter; cook 5 more minutes.
Remove bay leaves; season with salt and pepper.
Serve with hot sauce, if desired.
Serves 6 to 8.
