Article by Mary Jock
Grilled Tuna Sandwiches with Onions, Bell Peppers and Chile-Cilantro Mayonnaise
2 TBSP fresh cilantro, chopped
6 TBSP low-fat mayonnaise
1 tsp. ground ancho chile pepper
1 tsp. grated lime rind
1 tsp. fresh lime juice
1/4 tsp. ground chipotle chile pepper
5 tsp. olive oil, divided
4 slices of sweet onion, 1/4-inch-thick
1 red bell pepper, seeded and quartered
1/2 tsp. salt, divided
4 tuna steaks
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
4 sandwich buns
4 red leaf lettuce leaves
Heat a grill to medium-high heat.
Combine first 6 ingredients in a small bowl.
Brush 3 tsp. oil evenly over onion and bell pepper.
Sprinkle with 1/4 tsp. salt.
Place onion and bell pepper on grill and cook 3 1/2 minutes on each side or until tender.
Remove from grill and keep warm.
Brush 2 tsp. of oil evenly over tuna and sprinkle with remaining 1/4 tsp. salt, cumin and black pepper.
Place tuna on grill and cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
Spread mayonnaise mixture evenly over cut sides of buns.
Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice and 1 tuna steak.
Cover with top halves of buns.
Serves 4.
Shrimp Piccata
8 oz. angel hair pasta
3 TBSP olive oil, divided
1 lb. large (16/20 count) peeled and deveined raw shrimp
1 lemon, quartered
2/3 cup dry white wine
1/2 cup unsalted chicken stock
1 TBSP capers, drained
2 TBSP lemon juice
1 TBSP unsalted butter
3/8 tsp. kosher salt
1/2 tsp. black pepper
2 TBSP fresh flat-leaf parsley, chopped
Cook pasta according to package directions.
Heat 1/2 TBSP of the oil in a large skillet over high.
Add shrimp and lemon quarters, cut-side down.
Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through.
Transfer shrimp (leave lemons in skillet) to a plate, and cover to keep warm.
Add wine to skillet and bring to a boil over medium-high, stirring and scraping to loosen browned bits from bottom of skillet.
Boil until liquid is nearly evaporated, about 4 minutes.
Add chicken stock and cook, stirring occasionally, until slightly reduced, 2 to 3 minutes.
Remove from heat.
Add capers, lemon juice, butter, salt, pepper, and remaining 2 1/2 TBSP oil.
Stir until butter is melted.
Add shrimp to skillet, stirring to combine.
Serve over pasta, and sprinkle with parsley.
Grilled Tuna with Basil Butter and Fresh Tomato Sauce
Basil Butter:
3/4 cup fresh basil leaves
3 TBSP butter, softened
1 TBSP fresh lemon juice
1/4 tsp. salt
3 garlic cloves, minced
Sauce:
2 tsp. olive oil
1/2 cup finely chopped red onion
3 garlic cloves, minced
3 cups cherry tomatoes, halved
1/2 cup dry white wine
3 TBSP capers
2 TBSP balsamic vinegar
1/4 tsp. sugar
1/4 cup chopped fresh flat-leaf parsley
Tuna:
4 tuna steaks
1/2 tsp. salt
1/4 tsp. black pepper
Cooking spray
Heat grill to medium-high heat.
Prepare basil butter by combining first 5 ingredients in a food processor. Process until smooth, scraping sides as needed. Set aside.
Prepare sauce by heating oil in a saucepan over medium-high heat.
Add onion and minced garlic. Sauté for 3 minutes.
Add tomatoes and sauté for 2 minutes.
Stir in wine, capers, vinegar and sugar. Bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in parsley and set aside.
To prepare tuna, sprinkle fillets with 1/2 tsp. salt and pepper.
Coat grill rack with cooking spray.
Place tuna on grill and cook for 3 1/2 minutes on each side or until desired degree of doneness.
Serve with sauce and basil butter.
Striped Bass with Tomatoes & Capers
4 striped bass fillets
4 TBSP olive oil
1 TBSP kosher salt
1 tsp. paprika
2 tsp. garlic powder
1 tsp. ground black pepper
1/2 tsp. thyme leaves
1/4 cup shallots, finely chopped
1/2 tsp. oregano
2 1/2 TBSP capers, drained and rinsed
1 pint heirloom grape tomatoes, halved
1 tsp. kosher salt
1 TBSP butter
1/2 tsp. ground black pepper
1 TBSP balsamic vinegar
Cooking spray
Preheat oven to 400 degrees.
Lightly spray a baking dish large enough to fit the 4 fillets with cooking spray.
In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice.
Mix thoroughly.
Place the fillets in the baking dish.
Drizzle with 2 TBSP olive oil and sprinkle with the blackening spice.
Bake for 20 minutes.
While the fillets are baking make the tomato and caper sauce.
In a nonstick skillet heat 2 TBSP olive oil over medium-low heat.
Add chopped shallots, oregano and capers and cook 3 to 5 minutes or until golden.
Add halved tomatoes.
Season with salt and pepper. Stir.
Add butter and balsamic vinegar.
Cook 3 to 5 minutes until bubbly.
When fish is done remove from the oven and spoon the tomato caper mixture evenly over the fish.
Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette
2 yellow tomatoes, quartered and seeds removed
2 TBSP red onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 TBSP basil, chiffonade
1/2 cup olive oil
Whole flounder, scaled with gills removed and head on
3 TBSP olive oil
Salt and freshly ground pepper
Preheat grill.
Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth.
Slowly add the olive oil and season with salt and pepper to taste.
Place in squeeze bottles.
Brush flounder with olive oil and season with salt and pepper to taste.
Grill on each side for 4 to 5 minutes or until cooked through.
Ginger Sea Bass over Wilted Greens
6 cups fresh baby spinach leaves
4 sea bass fillets
4 tsp. fresh ginger, peeled and minced
3 tsp. garlic, minced
1/2 cup dry Marsala wine
8 tsp. soy sauce
2 tsp. sesame oil
1 lime, quartered
2 TBSP fresh basil leaves, thinly sliced
Preheat the oven to 400 degrees.
Cut 4 (12-inch square pieces) of aluminum foil.
Place one of the foil sheets on the work surface.
Place 1 1/2 cups of spinach in the center of foil sheet.
Top with a sea bass fillet.
Sprinkle with 1 tsp. of ginger and 1/2 tsp. of garlic.
Drizzle 2 TBSP of Marsala wine, 2 tsp. of soy sauce and 1/2 tsp. sesame oil over the fish and spinach.
Repeat for each foil sheet.
Gather the foil sheets over the fish.
Fold in the foil edges and pinch tightly to seal.
Place the foil packages on a heavy large baking sheet.
Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
Transfer the packages to wide shallow bowls.
Cool for 5 minutes.
Open package and fold down to reveal fish, being careful of hot steam.
Squeeze the lime juice over the fish.
Garnish with basil and serve.
Killer Cocktail Sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
4 TBSP horseradish
2 tsp fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco
If you have any favorite seafood recipes that you would like to share with Coastal Fisherman readers, you can email them to [email protected]. You will be famous!!!
