Article by Mary Jock
Bluefish Cakes with Sun Dried Tomatoes
2 medium Yukon gold potatoes
2 cups cooked bluefish, shredded
1 large egg
4 scallions, finely chopped
1/4 cup black olives, chopped
1/4 cup sun dried tomatoes, chopped
3 TBSP parsley, chopped
1 TBSP Dijon mustard
Salt and freshly ground black pepper to taste
All-purpose flour for dredging, about 1/4 cup
3 TBSP butter
2 TBSP olive oil
Lemon quarters
Cut the potatoes into large chunks and cook them in lightly salted water for 12 to 15 minutes or until tender.
Drain under cold water and peel.
Mash the potatoes and place them in a bowl.
Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste.
Mix the ingredients to distribute them evenly.
Shape portions of the mixture into 4 to 6 patties about 1/2-thick.
Dredge the patties in the flour and shake off excess.
Heat the butter and olive oil in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown.
Serve garnished with lemon quarters.
Serves 4.
Tuna Kebabs with Cranberry and Lime Glaze
4 tuna steaks
1/2 cup dried cranberries
3/4 cup water
Juice of 2 limes
Sea salt and black pepper to taste
4 handfuls of arugula
2 cup green beans, trimmed and steamed
Olive oil to drizzle
Soak eight small bamboo kebab sticks in water for about 10 minutes to prevent them from burning during cooking.
In a small saucepan, heat the cranberries and water to a gentle boil.
Cover the pan and reduce the heat to simmer for 15 minutes until the berries are soft and plump.
Transfer the cranberries to a food processor and add the lime juice and seasoning.
Blend together to make a smooth jam-like paste.
Cut the tuna into chunks approximately 1-inch thick and thread through the kebab sticks allowing approximately 4 pieces per stick.
Brush each kebab with the glaze.
Heat grill to medium-high.
Lay a piece of foil over grill.
Reduce heat slightly and place the kebabs onto the foil.
Brush some more glaze over the kebabs while they cook on one side for about a minute.
Turn the kebabs, brush on some more glaze and cook for another minute.
Continue until they have cooked evenly on all sides.
After approximately 6 minutes, when the tuna is still a little pink in the middle, remove the kebabs, cover with foil and allow them to rest.
Serve the kebabs with the remaining cranberry glaze on a bed of arugula with steamed green beans drizzled with olive oil.
Serves 4.
Grilled Blackened
Sea Bass
4 sea bass fillets, skinless
2 tsp. paprika
2 tsp. garlic salt
1 tsp. thyme leaves, dried and crushed
1/2 tsp. black pepper
1/4 tsp. ground red pepper
4 TBSP butter
Lemon, halved
Fresh dill, for garnish
Preheat barbecue grill.
Combine all seasonings in small bowl and mix well.
Melt butter in small saucepan over medium heat and pour into shallow bowl.
Dip sea bass into melted butter, evenly coating both sides.
Sprinkle both sides with seasoning mixture.
Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
Turn halfway through grilling time.
Serve with lemon and garnish with dill sprigs.
Serves 4.
Wahoo Parmesan
4 wahoo fillets
2 cups mayonnaise
1 cup Parmesan cheese, freshly grated
1 or 2 sweet onions, sliced whole and thin
3 limes, sliced whole and thin
Mix mayonnaise and Parmesan together.
Lay onion slices out on the bottom of casserole dish.
Put fillets on top of onion slices and then spread mayonnaise mixture on top of fish.
Fish should be covered, but not drowned in mayonnaise sauce.
Garnish the top with lime slices.
Put in oven and cook for 20 to 25 minutes at 350-degrees depending on how thick the fillets are.
It should look slightly brown on top like pizza cheese, but be moist and tender inside.
Serves 4.
Shrimp and Goat Cheese Pizza
4 TBSP olive oil, divided
10 shrimp, peeled and deveined
2 TBSP Italian seasoning, divided
2 TBSP flour
1 pizza dough or Pillsbury pizza crust
Pinch of Kosher salt
3 TBSP pesto sauce
10 cherry tomatoes, sliced in half
1/4 of red onion, sliced
1/2 cup crumbled goat cheese
Preheat the oven to 425 degrees.
Heat 2 TBSP olive oil in a saute pan.
Carefully place shrimp in the hot oil.
Sprinkle 1 TBSP of Italian seasoning on the shrimp.
Saute the shrimp for 2 to 3 minutes or until cooked through.
Sprinkle flour over flat surface such as a cutting board.
Roll out pizza dough.
Sprinkle the dough with Kosher salt.
Pour 2 TBSP of olive oil and 2 TBSP of pesto onto the dough and brush all over the top of the dough.
Place tomatoes and onions over the dough.
Top with cheese.
Place cooked shrimp on top of cheese.
Sprinkle 1 TBSP of Italian seasoning over the pizza toppings.
Place in the oven and bake for 18 to 20 minutes or until the dough and cheese are slightly browned. Serve.
Kickin' Cajun
Mahi Mahi
4 mahi mahi fillets
2 TBSP butter
1 TBSP olive oil
1 lemon
Seasoning:
1 1/2 tsp. onion powder
2 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. thyme leaves, dried
1 tsp. oregano leaves, dried
1 tsp. sea salt???
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper, or to taste
Combine all seasoning ingredients in a small bowl.
Pat fillets dry with paper towels.
Season the fillets liberally with mix on both sides, pressing the seasoning into the fish with your hands.
Wash hands thoroughly.
Place a large saute pan over medium-high heat and add butter and oil.
When hot, add the seasoned fish.
Cook, undisturbed, for several minutes, until golden brown on one side.
Flip fish over and continue to cook until opaque and completely cooked through.
Squeeze lemon juice over the fish and serve.
Serves 4.
Crab and Bacon Linguine
1 lb. fresh jumbo lump crab meat, drained and picked over
12 oz. uncooked linguine
4 oz. thick cut bacon, coarsely chopped
1 small sweet onion, finely chopped (about 1/2 cup)
3 garlic cloves, minced
1 large red Fresno chili, seeded and finely chopped
1/2 cup dry white wine
1 cup heavy cream
1/4 cup flat-leaf parsley, chopped
2 TBSP unsalted butter
1 TBSP fresh lemon juice
1 tsp. kosher salt
Cook linguine according to package instructions. Drain, reserving 1/4 cup cooking water.
Add bacon to a large nonstick skillet over medium heat and cook, stirring often, until bacon is browned and crisp, about 10 minutes.
Add onion, garlic and red chili to skillet. Cook stirring often, until softened and aromatic, about 5 minutes.
Add white wine to skillet and cook, stirring and scraping all bits off the bottom, until reduced by half, about 5 minutes.
Add cream to skillet and cook until slightly thickened, about 5 minutes.
Add cooked pasta and reserved cooking water. Stir to coat.
Add crab meat, parsley, butter, lemon juice and salt. Gently toss until butter is melted and crab meat is heated through, about 2 minutes.
Serve immediately.
Garlic Parmesan Flounder
4 flounder fillets
1/4 cup extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, freshly grated
1/4 cup bread crumbs
5 cloves garlic, minced
Juice and zest of 1 lemon
Preheat oven to 425-degrees.
Drizzle 2 TBSP oil on a large baking sheet.
Season flounder with salt and pepper.
On a large plate, combine Parmesan cheese, bread crumbs, garlic and lemon zest.
Dredge fish in bread crumb mixture, pressing to coat.
Place fish on prepared baking sheet and drizzle with remaining 2 TBSP oil and lemon juice.
Bake until golden brown and fish flakes easily with a fork, 20 minutes.
Serves 4.
Mediterranean Oven Roasted Spanish Mackerel
4 garlic cloves
1 tsp. salt , more for later
1 tsp. coriander, ground
1/2 tsp. cumin, ground
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1 1/2 lb. whole Spanish mackerel, cleaned and gutted, with head
1 lemon, thinly sliced
3 TBSP lemon juice
Preheat oven to 350-degrees and set a roasting sheet pan inside to warm.
Using a mortar and pestle, crush garlic with salt until smooth.
Add coriander and cumin and continue crushing.
Mix in parsley and dill.
Pat the fish dry, inside and out.
Remove the dark vein that runs along the back of the cavity.
Salt generously inside and on both sides outside.
Place fish on a lightly oiled piece of foil that is large enough to enclose the fish.
Stuff the fish cavity with lemon slices and the garlic and herb mixture.
Drizzle generously with olive oil.
Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam.
Place the foiled fish on top of the hot sheet pan and bake for 30 to 40 minutes, depending on the thickness of the fish.
Remove from heat and add lemon juice.
Serve immediately.