Article by Christine Budd
Garlic Herb Tuna Steak Marinade
Ingredients:
2 - 4 tuna steaks
Marinade:
1/3 cup olive oil
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coarsely cracked black pepper - or ¼ teaspoon ground pepper
½ teaspoon smoked paprika
Juice of 1/2 lemon - about 2 tablespoons
Directions:
Combine all of the marinade ingredients and whisk vigorously.
Place tuna steaks in a gallon ziploc bag. Add the marinade, toss to coat the tuna steaks, press out excess air and seal (if using ziploc bag).
Transfer to the fridge and chill for 30 minutes.
Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is just barely pink. Internal temperature should read 90-95 degrees when done. Alternately, steaks can be seared in a skillet over medium-high heat, or broiled in the oven at 400 degrees.
Flounder with Lemon Butter Sauce
Ingredients:
Four (4- to 6-ounce) 1/2-inch-thick (not frozen) flounder fillets (or substitute sole, snapper, catfish, tilapia, or any thin white fish)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon or so all-purpose flour* (optional)
2 tablespoons mild vegetable oil
3 tablespoons (1 1/2 oz) unsalted butter cut into 4 slices
Juice of 1 lemon (about 1/4 cup)
2 tablespoons finely chopped fresh herbs such as basil, chives, and/or flat-leaf parsley
Directions:
Pat the fish dry with paper towels and season with salt and pepper. Pat the fillets dry a second time just to be sure to remove all the moisture. If desired, sprinkle a little flour over both sides of the fillets and use your fingers to evenly coat both sides.
Note: The key to crisp perfection is to make sure the fillets are extra dry by patting them with paper towels and dusting them with just a tiny bit of flour.
Heat the oil in a large skillet (preferably cast-iron or stainless steel rather than nonstick) over medium-high heat until the oil shimmers but isn’t smoking, 1 1/2 to 2 minutes. Add the fillets to the skillet and cook, without moving, for 2 minutes. Slide a thin metal spatula underneath the fillets (making sure to use a little pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fish. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 to 60 seconds or so and try again. The fish will release when it’s ready–and only when it’s ready.
Note: You may be tempted to pull out your nonstick skillet, but to get that coveted crisp crust, you’re better off with a heavy-bottomed stainless steel pan.
Place a slice of butter on top of each fish fillet and stand idly by as the butter melts and infuses the fish with flavor. Cook the fish until it springs back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates.
Carefully squeeze the lemon juice into the skillet and, with the skillet still over medium-high heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish.
Speckled Trout in Capers and White Wine
Ingredients:
1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste
Directions:
Preheat oven to 400 degrees F. Line a baking dish with aluminum foil.
Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
Cheesy Hot Crab Dip
Ingredients:
8 ounces cream cheese softened
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt or to taste
2 green onions thinly sliced
8 ounces lump crab meat
1 cup cheddar cheese shredded, divided
Baguette for serving
Directions:
Preheat oven to 375°F.
Combine cream cheese, sour cream, mayonnaise, old bay, seasoned salt, and garlic powder in a bowl. Mix on medium speed until fluffy.
Add green onions, crab meat and half of the cheddar cheese. Gently fold until incorporated.
Spread into a 1 ½ QT dish (8x8”). Top with remaining cheese and bake 15-20 minutes or until melted and bubbly.
Serve with toasted baguette.
Whole Sea Bass Roasted with Potatoes & Thyme
Ingredients:
2 pounds baby Yukon Gold potatoes, halved
18 small cipollini onions or large shallots, peeled and quartered
3 tablespoons extra-virgin olive oil
12 sprigs of thyme
Kosher salt
Freshly ground black pepper
2 (2-pound) cleaned whole sea bass
1 lemon, thinly sliced, plus a lemon half, for squeezing
2 tablespoons finely chopped parsley
Directions:
Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper.
In a bowl, toss the potatoes and onions with 1 1/2 tablespoons of the olive oil and 4 thyme sprigs, and season with salt and pepper. Spread on a large rimmed baking sheet and roast for 20 minutes, until the potatoes are blistered in spots and barely tender.
Rub both fish all over with the remaining 1 1/2 tablespoons of oil; season generously with salt. Stuff the cavities with the lemon slices and the remaining 8 thyme sprigs. Stir the potatoes, pushing them toward the sides, and set the fish on the baking sheet. Roast for 30 minutes, until the fish are just cooked through and the potatoes and onions are tender.
Transfer the potatoes and onions to a platter. Using two forks, pull the skin off the top of the fish and discard. Remove the fillets from the bones and transfer to the platter. Squeeze the lemon juice over the fish, potatoes and onions, sprinkle with the parsley and serve.
Tuna Tartare
Ingredients:
1 lb fresh tuna sushi grade
1 teaspoon fresh ginger
1 1/2 tablespoons soy sauce
2 tablespoons lime juice freshly squeezed
1 1/2 tablespoons sesame oil
1 tablespoon sesame seeds to serve
1 large green onion finely sliced, to serve
Directions:
Slice your tuna into ¼-inch cubes and place them in a mixing bowl.
In a small bowl, whisk together the ginger, soy sauce, lime juice and sesame oil until combined.
Pour the sauce over the tuna and gently mix until incorporated.
Transfer into serving bowls and sprinkle with the chopped chives and toasted sesame seeds.
To Store: Keep it in an air-tight container, refrigerated, for up to two days. Do not consume raw fish if kept longer than three days.
To Freeze: Do not freeze tuna tartare or raw tuna, as it will become rubbery and yield a foul smell once thawed.
Father’s Day Manhattan
Ingredients:
Ice
2 ounces rye whiskey
1 ounce sweet vermouth
2 dashes of Angostura bitters
1 maraschino cherry, for garnish
Directions:
Fill a pint glass with ice. Add rye, vermouth, and bitters and stir well.
Strain into a chilled coupe and garnish with maraschino cherry. §
