Article by Christine Budd
Grilled Mahi with Balsamic Tomato Salad
Ingredients:
For the Fish:
4 mahi fillets
3 tablespoons olive oil
3 cloves garlic, finely minced
2 teaspoons dried basil, or 2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For the Salad:
2 roma tomatoes, diced
2 tablespoons chopped fresh basil
1/2 tablespoon olive oil
1 cloves garlic, minced
Salt and fresh ground pepper, to taste
Fresh grated parmesan
Balsamic glaze for topping
Directions:
Preheat an outdoor grill to medium-high heat; about 425°F to 450°F.
Pat dry the fish fillets and set on a plate.
In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
Brush grill grates with oil so that the fish doesn’t stick.
Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
Jerked Cobia with Pineapple Chutney
Ingredients:
4 pounds cobia, cut into filets
8 ounces soy sauce
6 ounces dark rum
1 bunch scallions
2 scotch bonnet peppers
1 ounce garlic
12 sprigs thyme
10 tablespoons allspice
6 ounces fish sauce
1 pineapple
1 red bell pepper
4 cups white balsamic vinegar
8 ounces golden raisins
6 ounces brown sugar
1 scotch bonnet pepper
1 bunch cilantro
Directions:
In a blender combine soy sauce, rum, scallions, scotch bonnet pepper, garlic, thyme, allspice and fish sauce. Pour liquid over cobia and let sit for two hours. Remove from liquid, place on sheet and bake for 30 minutes at 300 degrees.
Pineapple Chutney:
Cut pineapple and bell pepper into 1/4-inch dice. In saucepan combine with vinegar, raisins, brown sugar and scotch bonnet pepper. Cook over low heat for 15-20 minutes. Strain pineapple and bell peppers. Save liquid. Put pineapple and peppers to cool off in refrigerator for 30 minutes.
Roughly chop cilantro and add to pineapple mixture and mix well. Once cobia is cooked, place it on a plate and add chutney on top.
Pan Seared Tilefish with Wild Mushrooms & Asparagus
Ingredients:
2 (6 oz.) fresh tilefish fillets, scaled with skin on
4 small new potatoes, boiled and cut in half
1/2 lb. asparagus, trimmed and sliced diagonally into 2-inch pieces
1 cup shiitake mushrooms, cleaned and thinly sliced
1 cup cremini mushrooms, cleaned and thinly sliced
2 small yellow onions, peeled and julienned
3 tbsp. olive oil
5 tbsp. butter
1/2 cup chicken stock
1 bunch chives, chopped
Directions:
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for one minute, stirring constantly. Stir in one tablespoon of butter, reduce the heat to low and cook until the mushrooms are lightly browned and the pan is dry, about 5 minutes. Season with salt and pepper, transfer to a medium saucepan and set on low heat to keep warm.
Melt 2 tablespoons of butter in the skillet. Add the onions and cook over medium-low heat, stirring a few times until lightly browned for about 8 minutes. Season lightly with salt and pepper then add to the mushrooms. In the same skillet, quickly sauté the asparagus spears over high heat for two minutes. Then add to the mushrooms with the new potatoes together with the chicken stock. Simmer for 3-5 minutes, or until the vegetables are warmed through, seasoning with salt and pepper.
Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Season the tilefish fillets with salt and pepper and sear, skin side down, until the skin is browned and crisp, about 3 minutes. Turn the fillets over, and cook another minute until the fish is just cooked through.
Stir in half of the chopped chives into the vegetables and stir to combine. To serve, divide the vegetable mixture among 2 pre-warmed plates and set a tilefish fillet on top. Garnish with the remaining chives and serve at once.
Ahi Tuna Poke Pizza
Ingredients:
1 pound prepared pizza dough
1 tablespoon neutral flavored oil (we used avocado oil)
1 pinch of flaky sea salt
½ pound fresh ahi tuna (sashimi grade)
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
1 green onion, thinly sliced
1 teaspoon finely minced fresh ginger
¼ cup thinly sliced radishes
½ avocado, diced
1 tablespoon toasted white sesame seeds
2 cups baby arugula
Directions:
Heat oven to 450°. Stretch pizza dough out on a pan; brush with oil and season with flaky sea salt. Bake at 450° for 8-10 minutes, or just until golden brown (it will cook slightly faster than usual when there’s no toppings). Remove from oven, and place on a cooling rack for 2-3 minutes.
Cut ahi tuna into small ½-inch cubes. Combine soy sauce, sesame oil, honey. and green onions in a medium bowl. Stir well; add the tuna and toss to combine. Add radishes, avocado, and sesame seeds to bowl; toss gently. Top pizza crust with baby arugula and tuna poke; serve immediately.
Mahi with Crunchy Coleslaw
Ingredients:
Mahi:
1 ½ teaspoons smoked paprika
1 teaspoon dark brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¾ teaspoon cumin, ground
¼ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon oregano, dried
1 pound mahi fillets
1 tablespoon olive oil
Coleslaw:
1 cup green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 cup red bell pepper, thinly sliced
½ cup green onions, sliced
2 tablespoons lime juice, plus zest of 1 lime
1 tablespoon honey
½ clove garlic, minced
2 tablespoons olive oil
¼ cup cilantro leaves, finely chopped
Directions:
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
Sprinkle seasoning evenly over both sides of the fish fillets.
Heat oil in a large cast iron skillet or sauté pan over medium-high heat.
Add fish to the pan and cook 2 to 3 minutes on each side or until desired degree of doneness.
Transfer cooked fish to a clean plate.
Coleslaw:
Add cabbage, carrots, bell pepper, and onions in a large bowl.
In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
Slowly add 2 tablespoons olive oil and whisk until combined.
Whisk in cilantro. Season with salt and pepper as needed.
Add dressing to vegetables and toss to combine.
Crab Towers
Ingredients:
Crabmeat Layer:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Zest from 1/2 lemon
12 oz. lump crabmeat
Vegetable Layer:
1/2 cup chopped cucumber (peel it first)
1/2 cup chopped cherry tomatoes (cut them in quarters)
1 stalk celery, chopped
1/4 cup chopped shallots
2 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch each of salt and pepper
Avocado Layer:
3 avocados, peeled, pitted and diced
Juice from one small lime
Pinch each of salt and pepper
Frisee lettuce for garnish (optional)
Directions:
Make the crabmeat mixture by combining the olive oil, vinegar and mustard together. Mix three tablespoons of the mustard mixture with the mayo and the lemon zest (save the rest of the mustard mixture for later). Add the crabmeat and mix well.
For the vegetable layer, mix all the ingredients for that layer together and set aside.
For the avocado layer, mix all the ingredients for that layer together and set aside.
To make the layers, put a 3 inch round cookie cutter on a plate (you can also use a large mason jar lid or a well-washed tuna can with the top and bottom cut out). Press 1/3 cup of the crab mixture inside the cookie cutter. Lift it up a little and gently spoon in 1/3 cup of the vegetable layer. Lift it up slightly one more time and add 1/3 cup of the avocado layer. Now lift it up and away gently.
Tear the first lettuce into sprigs and toss with the remaining mustard mixture. Garnish your tower with a sprig of frisee lettuce.
Repeat 5 more times!
Serve, keeping your cool if any of your towers tumble over, because no matter what they are going to taste scrumptious!
