Article by Capt. BJ Pietryak
Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce
Ingredients:
For the Fish:
4 6-oz mahi fillets, skin off
3 tsp kosher salt
2 tsp white pepper
2 tsp ground coriander
2/3 cup all purpose flour
2 eggs plus 2 Tbsp cold water
2/3 cup toasted shredded coconut (unsweetened)
1/3 cup panko breadcrumbs
3 Tbsp unsalted butter
For the Sauce:
4 oz Mexican beer
4 oz Pineapple juice
1 tsp kosher salt
8 Tbsp cold butter
Garnish:
Fresh cilantro leaves
Directions:
Thoroughly dry the fish fillets. Coat with the salt, pepper, and ground coriander. Place on a rack over a sheet pan and refrigerate for 15-30 minutes.
Preheat your oven to 425°F.
Set up a breading station with flour in one bowl. Combine the eggs and water and beat until thoroughly combined in another bowl. Finally, combine the coconut and breadcrumbs on a large plate or sheet tray. Remove the fish from the refrigerator and coat the fillets in flour. Then coat the fish in the egg wash, and finally, coat in the coconut mixture. Gently press the coconut and breadcrumbs into the fish to make it adhere better.
In a large nonstick, oven-safe skillet or sauté pan, melt the butter over medium high heat. Cook the fillets for about 2 or 2 ½ minutes per side. You want the coating to darken, but not to burn. Remove from the heat and put the entire pan in the oven for about 10 minutes. You can test for doneness by pulling a fillet with two forks – it should flake easily, which means it is done.
Prepare the Sauce:
In a saucepan, combine the beer and pineapple juice and reduce over medium heat until there is about 2 Tbsp of liquid remaining. Remove from the heat and whisk in 1 Tbsp of butter at a time. If the mixture gets too cold to melt the butter, return to a low heat to warm it up but do not let the sauce boil. Once all the butter is incorporated, add the salt and taste. You can add more if necessary.
Serve the fish with a drizzle of the sauce at the table and fresh cilantro.
Kingfish Steaks with Lemon Garlic Butter
Ingredients:
2 kingfish steaks, preferably 1-inch thick
1/2 cup soy sauce
3 tablespoons lemon juice
2 tablespoons water
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, preferably pink Himalayan salt
1/2 teaspoon brown sugar
1/2 cup unsalted butter divided
2 tablespoons olive oil, divided
1/2 head garlic minced
1 tablespoon lemon juice
Directions:
Prepare the fish, rinse well and drain the excess water. While draining the fish, prepare the marinade.
In a container, mix soy sauce, lemon juice, water, garlic powder, black pepper, salt, and brown sugar. Make sure the ingredients are properly dissolved before adding the fish steak. Flip it once to evenly distribute the marinade. Cover it and refrigerate for at least 2 hours before frying.
Tip: Use an airtight container in preparing the marinade so you can just add in the fish and seal it for refrigeration. It’s more hygienic and less mess!
In a non-stick grill pan, melt 2 tablespoons of butter and add 1 tablespoon olive oil. Fry the fish for 3 to 4 minutes each side at moderate heat. After 3 to 4 minutes, spread 2 tablespoons of butter on top of the king fish, then flip it to fry the other side. Remove the fish from the heat and place on a serving platter.
In the same non-stick grill pan, melt ¼ cup unsalted butter. Once melted, add remaining olive oil and stir fry the minced garlic until fragrant. Add in the remaining marinade plus 1 tablespoon lemon juice. Simmer for at least 3 to 4 minutes.
On a serving platter, pour the sauce over the kingfish steaks. Garnish with lemon slice, garlic bits and parsley as desired.
Smoky Citrus Butter Baked Redfish
Ingredients:
2 lbs. redfish fillets, rinsed and patted dry
1 tsp salt
Dash cayenne pepper
2 tsp smoked sweet paprika
Juice of one small lemon
3 Tbs. finely chopped onion
1/4 cup melted butter
Directions:
Preheat the oven to 375 degrees and position a rack in the center.
Sprinkle both sides of the fish with the salt, cayenne and smoked sweet paprika. Place the fillets with the side that once contained the skin facing up. In a bowl, combine the lemon juice, onion and butter. Pour over fish fillets.
Bake until the fish is cooked through, opaque and flakes easily with a fork--about 15 minutes.
Herb Crusted Golden Tilefish with Lemon Leek Risotto
Ingredients:
Lemon-Leek Risotto:
2 tablespoons unsalted butter
1 leek, thinly sliced
1 shallot, finely diced
1/2 cup white wine
3/4 cup Arborio rice
4 cups chicken or vegetable stock (low sodium)
1/2 cup grated or shaved parmesan cheese
Zest and juice of one half lemon
Herb-Crusted Golden Tilefish:
Egg wash - 1 egg lightly beaten with 1/4 cup milk or water
1 cup breadcrumbs
Zest of 1/2 lemon
Fresh garlic clove, finely minced
Finely chopped fresh herbs (we used thyme and sage)
Directions:
Risotto:
In a heavy-bottom pan, melt butter over medium heat. Meanwhile, keep the chicken or vegetable stock hot in a pan on another burner. Add leeks and shallots and sauté until soft, around 3 – 5 minutes. Add the rice and cook for 2 minutes, stirring occasionally.
Add the wine and stir until the wine is absorbed by the rice. Raise the heat to medium-high and add one cup of heated stock to the rice. Stir frequently until the broth is absorbed. Repeat this process until you have used all the broth, making sure the broth is absorbed before each addition. The rice will be al denté and creamy. Stir in the parmesan, lemon zest, and lemon juice at the end. This is best when served immediately. Alternately, you could cover it and set it aside until you are ready to use it. You may need to stir in a little additional liquid over low heat if you feel it has thickened too much during this time.
Tilefish:
Mix the zest, garlic, and herbs into the breadcrumbs. Portion the fish and dip the top side in the egg wash, and then into the breadcrumbs. You don’t need to bread or coat the entire piece of fish, just the top. Set the fish aside.
Heat a small amount of olive oil over medium-high heat in a large pan. Put the fish, coated side down in the pan. Make sure there is a little room between the pieces so they brown rather than steam. After the breadcrumbs have browned and it has formed a crust, remove the fish from the pan and place on a baking sheet. Transfer to a 400-degree oven and bake until the fish is cooked through. (This took about 5-7 minutes for us and will vary depending on the thickness of the fish you use.)
All that is left to do it build your plate! We started with the risotto and nestled the fish on top.
Grilled Tuna Steaks
Ingredients:
2 6-8 oz. tuna steaks
1/3 cup of light soy sauce
1/4 cup of sesame oil
4 cloves of fresh minced garlic
2 tsp of fresh minced ginger
3 Tbsp of sesame seeds
Directions:
Combine all ingredients except the sesame seeds into a resealable plastic bag and marinate for 30 minutes.
Heat your grill to medium-high heat while you wait.
After 30 minutes remove the steaks and discard the remaining bag of marinade.
Sprinkle the 3 Tbsp of sesame seeds on a plate and roll the steaks around coating them evenly.
Using a pair of tongs wipe the grill grates with a paper towel coated in vegetable oil.
Grill steaks for 2-3 minutes per side being careful not to overcook the tuna or burn the seeds.
Remove the steaks, slice and enjoy!
Lemon Butter Triggerfish
Ingredients:
2 triggerfish fillets ( approx 1 lb.)
1 lemon, sliced
1 Tbsp lemon juice
2 Tbsp unsalted butter, melted
2 Tbsp parsley, chopped and divided
Salt
Black pepper
Directions:
Preheat oven to 375°F
Place fish in a baking dish and lightly salt and pepper.
In a small bowl, whisk together melted butter, lemon juice, 1 tablespoon parsley, pinch of salt and a pinch black pepper.
Drizzle butter mixture over fish and top with sliced lemon.
Bake around 10 minutes or until fish is light and flaky. Add salt to taste, garnish with remaining parsley, and add a squeeze of lemon if desired.
Easy Shrimp Ceviche
Ingredients:
1 lb. cooked shrimp, peeled and deveined
1/4 cup fresh lemon juice about 2 lemons
1/4 cup fresh lime juice, about 3 limes
1/2 cup fresh squeezed orange juice
4 whole plum tomatoes, seeds removed and diced
2 whole jalapeno peppers, seeds and vein removed, minced
1 cup jicama diced, or diced peeled apple
½ cup fresh cilantro, chopped
¼ cup red onion finely, chopped
1 avocado, pitted and diced
Kosher salt and fresh ground pepper
Directions:
Chop the shrimp into 1/2” pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Notes:
Do not use lemon, lime or orange juice from a container. Fresh squeezed is recommended for best results.
Shrimp ceviche is best enjoyed the same day it’s made. §
