Article by Mama Jock
Poached Tuna
9 garlic cloves, divided
1/2 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/2 tsp. salt
3 TBSP. extra virgin olive oil
1/2 bunch fresh parsley
3 lemons, sliced
6 tuna fillets
Garnish: lemon slices
Process 3 garlic cloves, 1/2 cup of the parsley, 1/4 cup of the mint leaves and the 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed.
Smash remaining 6 garlic cloves, using the flat side of a knife.
Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat.
Add the smashed garlic, 1/2 bunch fresh parsley and the lemon slices; bring to a boil.
Add the tuna fillets; return liquid to a boil, reduce heat to low and simmer 7 to 10 minutes or until fish flakes with a fork. Remove from skillet; discard liquid in skillet.
Serve with garlic-parsley mixture. Garnish with lemon slices.
Serves 6.
Mahi Mahi with Pineapple-Green Onion Salsa
4 mahi mahi fillets
2 TBSP. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
Cooking spray
4 slices pineapple
1/2 cup thinly sliced green onion
4 tsp. grated fresh lime rind
2 tsp. fresh lime juice
1/2 tsp. chili garlic sauce
Preheat grill.
Brush fish with oil; sprinkle with salt and pepper.
Place fish on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until fish flakes easily when tested with fork.
While fish grills, grill pineapple 4 to 6 minutes on each side.
Chop pineapple and place in a medium bowl.
Add green onions and next three ingredients, stirring well.
Serve fish with salsa.
Serves 4.
Seared Tuna Tacos
1 1/2 cups shredded cabbage
1/2 cup salsa, divided
3 TBSP. chopped fresh cilantro, divided
3 TBSP. mayonnaise
1 cup chopped seeded yellow tomato
1 cup chopped seeded green tomato
1/2 cup thinly sliced red onion
4 hard taco shells
Cooking spray
1 tuna steak
1/4 tsp. black pepper
1/8 tsp. salt
Combine cabbage, 1 TBSP. salsa, 1 TBSP. cilantro and mayonnaise in a bowl, tossing to coat.
Combine tomato, onion, and remaining 2 TBSP. of the cilantro in a small bowl; set aside.
Heat taco shells according to package directions.
Heat a small nonstick skillet over medium-high heat; coat pan with cooking spray.
Sprinkle fish evenly with salt and pepper.
Cook fish 2 to 3 minutes on each side or until desired doneness.
Let stand 5 minutes.
Cut crosswise into thin slices.
Fill taco shells with coleslaw mixture, fish and tomato mixture.
Serve with remaining salsa.
Serves 2.
Flounder with Caper Sauce
2 TBSP. olive oil
4 flounder fillets
1/8 tsp. salt
1/8 tsp. black pepper
1 cup white wine
1/4 cup minced shallots
2 TBSP. capers, drained
1 TBSP. chilled butter, cut in small pieces
1 TBSP. chopped fresh parsley
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle fish evenly with salt and pepper.
Add fish to the pan; cook 3 to 4 minutes on each side or until fish flakes with a fork.
Remove fish from pan and keep warm.
Add wine and shallots to pan and cook for 10 minutes or until reduced by half.
Stir in capers and butter.
Place 1 fillet on each plate; drizzle evenly with sauce and sprinkle with parsley.
Serves 4.
Fish Cocktail
1 1/3 oz. vodka
3/4 oz. sugar
1/3 oz. fresh squeezed lime juice
1 1/3 oz. passion fruit juice
Mix all ingredients and garnish with a cherry.
If you would like to submit your favorite seafood recipe for possible publication in “The Galley” you can email it to [email protected].
