Article by Mary Jock
Broiled Bluefish with Tomato and Herbs
submitted by Mike Hackney
4 bluefish fillets with skin
1/4 tsp. black pepper
1/2 tsp. salt
1/3 cup mayonnaise
1 tsp. fresh lemon juice
2 TBSP dill, chopped
2 TBSP chives, chopped
3 medium tomatoes, cut into 3/4-inch slices
Preheat broiler.
Line rack of a broiler pan with foil.
Place fish on foil, skin sides down, and sprinkle with pepper and 1/4 tsp. salt.
Whisk together mayonnaise, lemon juice, dill and chives in a small bowl.
Spread mixture evenly over fish and cover with tomato slices, overlapping slightly.
Sprinkle with remaining 1/4 tsp. salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.
Serves 4.
Mussels with Spicy Tomato Oil and Grilled Bread
submitted by Cindy Schmus
1/3 cup olive oil
4 garlic cloves, thinly sliced
1 lb. tomatoes, cored, seeded, coarsely chopped
2 TBSP chili oil
1/2 tsp. fennel seeds, lightly crushed
Kosher salt
3 lbs. mussels, scrubbed
2 TBSP unsalted butter
3 TBSP chives, finely chopped
4 slices country-style bread, grilled
Heat oil in a large saucepan over medium heat.
Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes.
Using a slotted spoon, transfer garlic to a small bowl.
Increase heat to medium-high and add tomatoes to oil.
Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8–10 minutes.
Pluck out tomato skins.
Stir in chili oil and fennel seeds; season with salt.
Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5 to 8 minutes (discard any mussels that don’t open).
Using a slotted spoon, transfer mussels to shallow bowls.
Add butter to tomato oil and stir until melted and incorporated.
Taste and adjust seasoning.
Ladle oil over mussels and top with chives and fried garlic.
Serve with grilled bread.
Spicy Mango Scallops
submitted by Sandy Pulsifer
12 sea scallops
1 TBSP peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 tsp. crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
2 TBSP cilantro, minced for garnish
Pat scallops dry with paper towels.
In a large skillet, heat oil over medium-high heat.
Add scallops and cook 1- to 2 minutes on each side or until golden brown and firm.
Remove from pan.
Add onion to same pan and cook and stir until tender.
Add garlic and pepper flakes and cook 1 minute longer.
Stir in pineapple juice.
Bring to a boil and cook until liquid is reduced by half.
Stir in chutney.
Return scallops to pan and heat through, stirring gently to coat.
Serve with rice and sprinkle with cilantro.
Pan-Seared
Blackened Tuna
submitted by Bill Regine
4 tuna steaks
1/4 cup melted butter
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. fennel seeds
1/8 tsp. ground clove
Rinse tuna steaks and pat dry with paper towels.
In a small bowl, mix together the spices and set aside.
Place a frying pan or cast iron skillet over high heat until it starts to smoke.
Toss the tuna in melted butter and coat with spice mixture on both sides.
Press spice mixture to adhere.
Immediately sear on high heat on each side for 10 seconds for pink in the middle or for no more then 30 seconds to cook through.
Serves 4.
Fried Bluefish Fillets
submitted by Bea Doherty
4 bluefish fillets
1 bowl of milk
2 eggs, beaten
2 cups flour
1/2 inch olive oil in a large skillet
3 TBSP parsley, chopped
1 tsp. paprika
1 tsp. lemon pepper
1/2 tsp. salt
1 lemon cut into wedges
Place all of the fillets in a bowl of milk and let soak for several minutes.
Dip fillet in a bowl of well beaten eggs.
Season flour with parsley, paprika, lemon pepper and salt
Roll each fillet in flour.
Heat oil to medium-high.
Place fillets in hot oil.
Fry to a golden brown, turning once.
Remove fillet from pan and layer over paper towels.
Serve hot or cold with wedges of lemon.
Serves 4.
Mako Shark with Ginger Sauce
4 mako shark steaks with skin on
4 TBSP extra virgin olive oil
Paprika
Sea salt
Fresh ground pepper
1/2 cup unsalted fish or chicken stock
1/4 cup soy sauce
1 TBSP orange, finely zested
2 tsp. ginger paste
1/2 tsp. salt
1 TBSP brown sugar
Dredge steaks in olive oil.
Lightly sprinkle seasonings on both sides of fish, then place it tightly in plastic wrap so that the spices will impregnate the fish.
Refrigerate for at least 30 minutes or up to 2 hours.
Remove from refrigerator 15 minutes prior to cooking.
Spray pan with cooking oil.
Pan fry over medium heat for about 5-6 minutes a side, until fish is flaky but not over done.
Remove from pan and keep warm.
Using the same pan that the fish was cooked in, add the above ingredients and simmer, stirring frequently.
Reduce until sauce thickens slightly.
Serve the fish on the sauce and garish with fresh lime wedges and Sriracha sauce if you desire a bit of heat.
Grilled Tuna with Herbed Aioli
1/4 cup olive oil
2 TBSP red wine vinegar
2 TBSP fresh basil, chopped
2 tsp. fresh thyme, chopped
2 tsp. dried tarragon
3 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 tuna steaks
Whisk together first 6 ingredients in shallow dish for marinade.
Place mayonnaise in separate small bowl.
Whisk in 1 1/2 TBSP marinade.
Set aioli aside.
Sprinkle fish with salt and pepper.
Place fish in marinade in dish, turning to coat evenly.
Marinate 1 hour at room temperature, turning fish occasionally.
Oil grill rack.
Prepare barbecue grill and heat to medium-high.
Grill fish to desired doneness, about 3 minutes per side for medium.
Top fish with aioli and serve.
Pan-Seared Striped Bass with Herb Sauce
2 striped bass fillets
1 pinch salt, pepper and garlic powder, to season each fillet
3 TBSP butter
1/2 TBSP olive oil
4 sprigs fresh dill
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh dill, for garnish
2 sprigs fresh rosemary, for garnish
4 slices lemon
Lightly season fish on one side with salt, pepper and garlic powder.
Melt butter and olive oil in a large skillet on medium heat.
Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor.
Add fish to the skillet and place the herbs on top of each piece while they cook, about 3 to 4 minutes to pan-sear the bottom of the fish to a golden brown color.
Transfer herbs to side of skillet and carefully flip fish.
While the fish cooks, spoon some of the melted butter over the fillets.
After spooning butter over fillets, place the herbs back on top and continue cooking fish, approximately 3 to 4 additional minutes until done and fish flakes easily.
Transfer fish to individual serving plates.
Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill.
Shrimp Tortellini
Pasta Toss
1 package cheese tortellini
1 cup frozen peas
3 TBSP olive oil, divided
1 lb. uncooked shrimp (31-40 count per lb.), peeled and deveined
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
In a large nonstick skillet, heat 2 TBSP oil over medium-high heat.
Add shrimp; cook and stir for 2 minutes.
Add garlic and cook 1 to 2 minutes longer or until shrimp turn pink.
Drain tortellini mixture and add to skillet.
Stir in salt, thyme, pepper and remaining oil.
Toss to coat.
Serves 4.
