Article by Mama Jock
Mahi-Mahi with Potato Crust
1 1/2 lbs. potatoes
1 large egg white
Salt and pepper to taste
2 TBSP. finely minced fresh chives
2 TBSP. flour, plus extra for dredging
3 TBSP. olive oil
2 (1 in. thick) tuna steaks
1 TBSP. chopped fresh parsley
Lemon wedges
Shred potatoes using the largest hole of a hand grater or the coarse grating disc of a food processor.
Drain them, squeezing to extract their liquid.
Mix them with the egg white, salt, pepper, chives and 2 TBSP. of the flour.
If upon standing the mixture becomes watery, drain excess with a spoon.
Preheat a 12-inch nonstick skillet over medium-high heat.
When it is good and hot, add the oil to the pan.
Dredge one steak lightly in flour and pat a layer of the potato mixture onto each side; place steak in pan and repeat process with other steak.
Cook until the potato coating is golden brown, 3 to 5 minutes. Turn; cook other side.
Serve immediately, garnished with the parsley and lemon wedges.
Serves 2.
Tuna with Peppers and Tomatoes
1/4 cup olive oil
4 tuna steaks
Flour for dredging
4 cloves garlic, crushed and peeled
2 green frying peppers, seeded and chopped
3 medium ripe tomatoes, cored and chopped
1/2 tsp. dried thyme
Salt and pepper
1/4 cup black olives (optional)
1 cup dry white wine
1/2 minced fresh parsley
Heat a large nonstick skillet over medium-high heat for 3 minutes.
Add the oil and when it is hot dredge the tuna in the flour; brown it 2 minutes per side.
Remove it to a warm plate and add the remaining ingredients to the skillet, reserving half of the parsley.
Reduce the heat to medium and cook until the tomatoes break up, about 10 minutes.
Return the tuna to the skillet and cook it in the sauce, turning once, until it is done, about 5 to 6 minutes.
Serve immediately garnished with the remaining parsley.
Serves 4.
Pepper-Fried Sea Bass
1 cup milk
1 lb. sea bass fillets
Vegetable oil for deep-frying
1/2 cups cornmeal
2 TBSP. black pepper
1/2 tsp. cayenne pepper
Salt to taste
Lemon wedges
Spicy pepper sauce, recipes follows
Heat 3 to 4-inches of oil to 375 degrees.
Pour milk into a bowl and let the sea bass soak in it.
Mix the cornmeal in a plastic bag with the peppers and salt.
Drain the fillets, shake them in the bag, shaking off any excess coating and fry them until golden brown on both sides, about 5 minutes.
Drain on paper towels and serve immediately with the pepper sauce.
Spicy Pepper Sauce
1 TBSP. vegetable oil
1 TBSP. minced garlic
1 TBSP. peeled and minced fresh ginger
1 TBSP. soy sauce
1 tsp. chili-garlic paste
1 cup chicken or fish sauce
1 TBSP. cornstarch
Heat the oil in a small saucepan over medium heat for 2 minutes.
Add the garlic; cook, stirring until it turns dark golden brown.
Add the ginger; cook 1 minute then add the soy sauce and chili paste and stir.
Add the stock to the sauce and bring just to a boil.
Stir 1 TBSP. of the stock to the cornstarch; cook until just thickened.
Use immediately.
Serves 4.
Broiled Flounder Parmesan
1/2 cup parmesan cheese
1/4 cup butter, softened
3 TBSP. mayonnaise
2 TBSP. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. onion powder
1/2 tsp. celery salt
2 lbs. flounder fillets
Preheat the broiler.
Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice.
Season with the dried basil, pepper, onion powder and celery salt.
Mix well; set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.
Turn fillets over and broil a few more minutes.
Remove the fish from the oven and cover them with the parmesan mixture on the top side.
Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
Do not overcook the fillets.
Serves 8.
Savory Pan-Seared Tuna Steaks
2 tuna steaks
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
2 TBSP. lemon juice
2 tsp. toasted Sesame oil
2 tsp. molasses
1 tsp. cayenne pepper, to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger and garlic together in a bowl.
Place tuna steaks in a large resealable bag; pour marinade over steaks.
Marinate steaks at room temperature for 20 minutes.
Heat a nonstick pan over medium heat.
Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking.
Cook approximately 1 1/2 minutes and flip.
Cook other side until tuna is desired doneness.
An instant read thermometer inserted into the center should red 140 degrees.
Serves 2.
Coconut Shrimp
1 egg
1/2 cup flour
2/3 cup beer
1 1/2 tsp. baking powder
1/4 cup flour
2 cups coconut
24 shrimp
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour.
Dip in egg/beer batter, allow excess to drip off.
Roll shrimp in coconut; place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes.
Heat oil to 350 degrees in a deep fryer.
Fry shrimp in batches; cook, turning once, for 2 to 3 minutes or until golden brown.
Using tongs, remove shrimp to paper towels to drain.
Serve warm with your favorite dipping sauce.
Serves 4.
Summer Clam Chowder
12 oz. fingerling potatoes
1 TBSP. olive oil
Salt and pepper
3 slices bacon, cut in 1/2-inch pieces
1 small onion, finely chopped
3 garlic cloves, minced
3 ears corn, kernels cut off the cob
24 littleneck clams, scrubbed
1/4 cup dry white wine
2 TBSP. crème fraiche or sour cream
1 TBSP. butter
Mint leaves for garnishing, optional
Preheat oven to 400 degrees.
Toss the potatoes with the oil on a rimmed baking sheet; season with salt and pepper.
Roast them until the potatoes are slightly tender, 45 minutes to an hour.
Let cool, then slice into 1/2 inch rounds.
Heat a large stockpot or Dutch oven over medium heat.
Add the bacon; cook it until the fat is rendered and the bacon is just browned, about 7 minutes.
Add the onions and garlic and sweat by cooking them until they are tender but not browned, 3 to 5 minutes.
Add the sliced potatoes, corn and clams; season with salt and pepper.
Pour in the wine and cover the pot to steam the clams. About 10 minutes.
When the clams are completely open, transfer them with the vegetables and bacon to serving bowls with a slotted spoon, leaving the liquid in the pot.
Discard any clams that did not open.
Stir the crème fraiche or sour cream and butter into the pot and simmer over medium-low heat until slightly thickened, 3 to 5 minutes.
Spoon the sauce over the clams and veggies.
Garnish with the mint.
Serves 2-4.
Baked Mahi-Mahi with Wine and Herbs
4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves
8 cloves garlic, smashed
4 skinless mahi fillets
Salt and black pepper
3/4 cup vermouth
4 TBSP. extra-virgin olive oil
2 tsp. freshly squeezed lemon juice
12 cherry tomatoes, for garnish
Make a bed of herbs in a medium baking dish with the thyme, parsley sprigs and bay leaves.
Scatter the garlic on top.
Season both sides of the fillets with salt and pepper and place on top of herbs.
Add the vermouth and drizzle 2 TBSP. of the oil over the fish.
Cover loosely with foil; bake until fish is opaque, about 15 to 20 minutes, depending how thick the fillets are.
Carefully pour the pan juices into a small saucepan; set the fish aside.
Reserve the garlic and 4 thyme sprigs.
Bring the sauce to a boil over high; cook until reduced by half, about 5 minutes.
Whisk in the remaining 2 TBSP. olive oil and lemon juice.
Season with salt and pepper.
Set aside.
Serve with the sauce poured over the fish.
Garnish with the 4 remaining parsley sprigs and the reserved garlic, thyme and tomatoes.
Serves 4.
Baked Flounder Fillets with Lemon-Pepper Vegetables
1/4 cup dry white wine
3 TBSP. fresh lemon juice
2 TBSP. finely chopped parsley leaves
1/4 cup olive oil
1/2 tsp. Black pepper
Salt
1 onion, thinly sliced
3 carrots, cut into 2-inch julienne strips
1 yellow squash, cut in 2-inch julienne strips
1 zucchini, cut in 2-inch julienne strips
4 flounder fillets, halved lengthwise
In a bowl, whisk together the first 7 ingredients.
In another bowl, toss together the carrots, squash and the zucchini, add about 1/4 cup of the liquid from the onion mixture, toss well.
Spread the onion mixture in the bottom of a greased 10x15 inch.
Preheat oven to 400 degrees.
On a work surface, arrange the flounder fillets halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture.
Put an oiled sheet of parchment or waxed paper directly on them, and bake the mixture for 8 minutes.
Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment for 7 to 12 minutes, or until it flakes.
Transfer the vegetables to a heated platter, arrange the fish rolls on top and spoon the juices over the fillets.
Serves 4.
