Article by Christine Budd
Grilled Marlin with Tropical Fruit Salsa
Ingredients:
4 marlin steaks
4 garlic cloves, minced
4 tablespoons olive oil
Juice of 1/2 lime
Juice of 1 lime
1 1/2 tbsp. soy sauce
1 green onion, chopped
1/2 mango, chopped
1/4 teaspoon salt
1/2 red peppers or 1/2 green pepper, chopped
1/4 red onion, chopped
1-2 tsp. fresh parsley, minced
Directions:
Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
Baked Flounder Nuggets
Ingredients:
Fish Nuggets:
1 pound flounder fillets, boneless and skinless
1 teaspoon old bay seasoning
2 eggs beaten
1 tablespoon lemon pepper seasoning
1/2 cup panko bread crumbs Italian seasoned
1/2 cup cornflake crumbs
1 teaspoon garlic powder
1/4 cup flour
Caper Dill Mayo:
1 dill pickle small
1 teaspoon capers drained
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
Directions:
Fish Nuggets:
Preheat oven to 425°F.
Beat eggs and old bay seasoning and place in a small bowl.
In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.
Dab fish dry with a paper towel and cut into bite sized pieces, about 1 to 2 “.
Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.
Place on a parchment-lined baking sheet sprayed with cooking spray.
Bake 10 minutes. Broil 2 minutes or until lightly browned if desired.
Cook until fish flakes easily. Do not overcook.
Caper Dill Mayo
Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.
Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.
Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.
Serve with baked fish nuggets.
Baked Triggerfish with Lemon, Butter & Asparagus
Ingredients:
4 triggerfish fillets
2 lemon thinly sliced
2 cloves garlic minced
2 tbsp lemon juice
½ cup unsalted butter
4 tbsp parsley roughly chopped
Kosher salt to taste
Black pepper to taste
2 tbsp capers optional
Directions:
Preheat the oven to 325°F.
Line baking tray with aluminum foil. Place triggerish fillets on foil and sprinkle with salt.
Heat butter in a small saucepan over medium heat. Melt butter and add lemon juice and black pepper. Whisk to combine.
Coat triggerish fillets in butter mixture. Add lemon slices and capers on top, and tent in foil.
Bake in oven for 10-15 minutes, until fish is flaky.
Blackened Flounder Tacos
Ingredients:
Tacos:
1 ½ pounds flounder fillets
1 ½ teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
12 tortillas
Slaw:
1/2 small red cabbage
1/2 small green cabbage
1/2 medium sized onion chopped
1/2 cup cilantro
Juice of 1 lime
Avocado Cilantro Sauce:
1/2 cup plain greek yogurt
1 ripe avocado pitted and skinned
1/4 cup cilantro
Juice of 1 lime
1 small jalapeno seeded and diced
Salt to taste
Directions:
In a small bowl combine the seasonings for the flounder. Sprinkle the mixture over both sides of the fish, rubbing the spices in on each side.
Combine all the ingredients for the slaw, cover and place in the fridge.
Combine all the ingredients for the avocado cilantro sauce in a food processor. Blend until creamy. Pour into a bowl, cover, and place in the fridge.
In a large non-stick pan, heat 2 tablespoon vegetable oil over medium high heat.
Once the oil is heated, cook the flounder in batches until it’s all cooked. Each piece should cook for no more than 5 minutes per side.
Put together your fish tacos by placing assembling as follows: tortilla, fish, slaw, sauce.
One Pan Blackened Mahi & Roasted Vegetables
Ingredients:
12 ounces mahi thawed and patted dry
12-15 spears broccoli
1 large white sweet potato, about 1 1/2 cups diced *see note
3 tablespoons avocado oil divided
1 tablespoon butter
1/2 teaspoon salt
Lemon wedges
For the Blackened Seasoning:
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat the oven to 425.
Scrub the skin of the sweet potato and microwave it until just starting to get tender. About 2 to 2 1/2 minutes. When cool enough to handle, dice into 1/2” pieces, leaving the skin on. Set aside.
Trim the broccoli into even size pieces. Cut away any large leaves and trim stalks to about 2 inches long. If the stalks are thick, cut them in half down the length so they cook more evenly. Wash if needed and set aside.
Mix the cayenne, thyme, paprika, garlic powder, onion powder, salt and pepper together in a small bowl. Pat the fish fillets dry well with paper towels and sprinkle both sides of the fish evenly with the seasoning.
In a 12-inch cast iron or oven proof skillet, heat 2 tablespoons of avocado oil over medium high 2 to 3 minutes. Add the fish and allow it to sit 2 to 3 minutes on the first side before turning. Cook 1 minute on the second side and move the fish to a plate. It will not be cooked through and that’s okay.
Add the butter and remaining tablespoon of avocado oil to the hot pan, reduce heat to medium and add the broccoli and sweet potato. Toss to coat and cook until just starting to pick up some color off the bottom of the pan–about 4 minutes.
Add the fish back into the skillet and transfer it all to the oven. Bake 10 minutes.
To serve, add a bit more butter if desired, and a sprinkle of salt. Squeeze over lemon and serve warm.
Notes:
You can use regular potatoes here if you choose. Just pre-cook them in the microwave until just tender before adding them to the skillet. You can also pre cook your potatoes, leave them whole and store in your fridge to dice for this recipe when you’re ready to cook.
Marinated Seared Ahi Tuna
Ingredients:
Marinade:
2 Tbsp regular strength soy sauce, or gluten-free tamari sauce
1 Tbsp Asian toasted sesame oil, found in the Asian aisle
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 Tbsp freshly squeezed lemon juice
Ahi Tuna:
2 1/2 lbs. fresh ahi tuna steaks, about 1 1/2 - 1 2/3 inches thick
3 Tbsp canola or vegetable oil, for searing
Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
Optional: Sriracha mayo for drizzling
Directions:
In a bowl, whisk together the first 7 ingredients to make the marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours, up to overnight; turn fish over at least once in the middle of marinade time.
Heat 3 Tbsp oil in a large heavy skillet – use aluminum or stainless steel; not nonstick, as it won’t sear – until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
Transfer fish to a large cutting board and let rest/cool 10 minutes. Use a very sharp knife (serrated works well) to slice thinly across the grain.
Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired. §
