Article by Mama Jock
Roasted Tuna with
Rice Pilaf
1 whole tuna fillet
1 TBSP. chopped fresh oregano
1 TBSP. chopped fresh parsley
1 TBSP. chopped fresh thyme
2 cloves garlic, minced
1 TBSP. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup olive oil
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
Place fillet on foil and set aside.
In a small bowl, combine herbs, garlic, salt, pepper, lemon juice and olive oil.
Spread mixture over tuna and let sit for at least 15 minutes or up to an hour in the refrigerator.
Roast for 10 to 12 minutes in oven.
Rice Pilaf:
3 cups chicken stock
1 cup water
6 TBSP. butter, divided
1/2 cup finely diced onion
2 cups long-grain rice (do not use instant)
2 tsps. lemon zest
1 TBSP. lemon juice
2 TBSP. chopped fresh parsley
2 TBSP. chopped fresh thyme
1/2 cup sliced almonds
Preheat oven to 350 degrees.
In a medium saucepan, bring chicken stock and water to a simmer.
In a large, ovenproof saucepan melt 4 TBSP. butter; add onions and saute until soft.
Add rice and stir until completely coated with butter.
Measure 3 1/4 cups of simmering chicken stock; add to rice.
Bring rice to a boil, add lemon zest, lemon juice and fresh herbs.
Cover tightly.
Bake for 18 to 20 minutes until liquid is absorbed and rice is done.
Place rice in bowl, fluff with fork and stir in remaining butter and almonds.
On a large platter, place the rice and top with the tuna fillet.
Serves 8.
Beer Battered Flounder with Red Chile Mandarin Orange Sauce
Olive oil
3/4 cup flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 tsp. baking powder
4 flounder fillets
Salt and pepper
2 TBSP. fresh lemon juice
2 tsp. red chili paste
1 (11 oz.) can mandarin oranges, drained and chopped
1 TBSP. fresh cilantro leaves
Heat enough oil to fry the fish in a large skillet over medium-high heat.
In a shallow dish, whisk together 1/2 cup flour, beer, egg, and baking powder.
Place remaining 1/4 cup flour in a separate dish.
Season both sides of the flounder with salt and pepper.
Dredge both sides of fish in the flour; then shake off excess.
Dunk fish into the beer mixture and turn to coat both sides.
Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through.
Remove fish and place on paper towel lined plate
While fish is frying, in a medium bowl, whisk together lemon juice and chili paste.
Add mandarin oranges and cilantro. Toss and serve over fish.
Serves 4.
Flounder Gumbo
1/4 tsp.pepper
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 bay leaf
2 TBSP. vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 TBSP. flour
1 (10.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes
3 oz. tomato paste
1 small package frozen cut okra
Splash of hot sauce
3/4 lb. to 1 lb. flounder, cut into chunks
Cooked rice
In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf.
Mix well and set aside.
In a large pot, heat the oil over high heat.
Add the onions, celery, and green peppers and stir.
Add the flour and stir until blended.
Add the chicken broth and stir until smooth.
Add the tomatoes, tomato paste, and okra. Stir until mixed well.
Add the hot sauce and seasoning mixture. Mix well.
Bring the gumbo to a boil, reduce heat to a simmer for 20 minutes.
Serve with rice.
Serves 4 to 6 servings.
If you would like to share your favorite seafood recipe with Coastal Fisherman readers you can email it to [email protected] or mail it to Coastal Fisherman Recipes, 12748 Sunset Avenue, Ocean City, MD 21842.
