Article by Christine Budd
Grilled Wahoo
Ingredients
4 wahoo steaks
1/2 cup olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon cayenne pepper, spice
1 pinch of crushed chili pepper flakes
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons minced garlic
Directions
Make your marinade, mix olive oil, lemon juice, lime juice, cayenne pepper, chili flakes in a bowl.
Rinse and pat dry your wahoo and put in the marinade.
Cover marinating fish and put in the fridge for 30 minutes.
Heat griddle pan - you don’t really need oil because you can use the oil from the marinade whilst cooking.
Put the fish in the pan, add salt and pepper to fish steaks.
Flip them several times for even cooking and add garlic about halfway through the cook time. They take about 15- 20 minutes in total.
Easy Linguine with Clams
Ingredients
12 ounces linguine
3 tablespoons unsalted butter
3 cloves garlic, minced
Pinch of crushed red pepper flakes, optional
1/2 cup vegetable broth, or more, as needed
Kosher salt and freshly ground black pepper, to taste
2 pounds littleneck clams, cleaned
2 tablespoons chopped fresh parsley leaves
Directions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
Stir in pasta and additional vegetable broth, as needed.
Serve immediately. Garnish with parsley if desired.
Sautéed Flounder and Spicy Rémoulade
Ingredients
3/4 cup uncooked orzo
3 tablespoons chopped fresh flat-leaf parsley, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup canola mayonnaise
1 tablespoon chopped cornichons
1 tablespoon fresh lemon juice
2 teaspoons whole-grain Dijon mustard
2 teaspoons Sriracha
1 teaspoon chopped capers
2 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
4 (6-ounce) flounder fillets
Directions
Cook orzo according to package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.
WILD MUSHROOM & CRAB PIZZA
Ingredients
8 oz. crab meat
2 Tbsp. olive oil
8 oz. mixed mushrooms, thinly sliced
4 Boboli 8” crusts
2 c. (16 oz.) fire roasted tomatoes, drained of juice and diced
16 cloves garlic, roasted and slightly mashed
2 c. (6 oz) smoked Gouda cheese, shredded
2 c. (6 oz.) shredded low moisture part skim mozzarella cheese
8 slices thick cut peppered bacon, cooked and finely chopped
Directions
Preheat oven to 450°F.
Heat olive oil in medium saute pan and saute mushrooms over medium heat 5-7 minutes or until softened. Stir in mashed garlic gloves and set aside to cool.
In small bowl mix the Gouda and mozzarella cheese together.
Spread 1/2 cup diced tomatoes on each Boboli crust. Top with about 1/2 cup mushroom/garlic mixture, then 1/2 cup mixed cheese, 2 tbsp. chopped bacon, 2 oz, crab meat, then an additional 1/2 cup mixed cheeses.
Bake in preheated oven 8-12 minutes or until toppings are bubbling hot.
Grilled Honey Garlic Shrimp Bowls
Ingredients
1 cup brown rice
1/4 cup honey
2 tablespoons reduced sodium soy sauce
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Zest of 1 lime
1 teaspoon Sriracha
1 pound medium shrimp, peeled and deveined
1 avocado, halved, peeled, sliced
1 1/2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and ground black pepper, to taste
1 cup corn kernels, frozen, canned or roasted
2 tablespoons chopped fresh cilantro leaves
Directions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk honey, soy sauce, garlic, ginger, lime zest and Sriracha. Reserve 2 tablespoons and set aside.
In a gallon size Ziploc bag or large bowl, combine honey mixture and shrimp; marinate for at least 1 hour, turning the bag occasionally. Drain the shrimp from the marinade.
Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once and basting with reserved marinade until cooked through, about 2-3 minutes on each side.
Brush avocado and tomatoes with olive oil. Add to grill and cook, flipping once, until charred, about 1-2 minutes; season with salt and pepper, to taste.
Serve shrimp immediately with rice, avocado, tomatoes and corn, garnished with cilantro, if desired.
Cheesy Crab & Spinach Dip
Ingredients
1 lb. Blue Claw Crab Meat
1/2 lb. Parmesan cheese
1 lb. cream cheese
1 lb. sour cream
1/2 lb. Gouda cheese
10 oz. frozen chopped spinach
1 tsp. Phillips Seafood Seasoning
Directions
Thaw spinach, drain well, chop into 1/2’ pieces. Lightly sauté to evaporate remaining liquid. Set aside.
Place crab meat into a large bowl, handle gently, carefully examine for shells. Set aside.
Place all cheeses, sour cream and spice (except for about 2 Tbsp. of Parmesan cheese) into saucepan.
Heat over medium until smooth; do not boil.
Fold spinach into hot cheese mixture.
Fold crab meat into mixture.
Remove from heat, place into lightly greased baking dish or bread boule. Sprinkle remaining Parmesan cheese over top.
Bake in preheated 350° oven for 10-15 minutes or until top is lightly browned.
Serve with crackers, toast points or French bread croûtons.
