Article by Mary Jock
Seared Tuna with Asparagus
1 lb. fresh tuna
3 TBSP extra virgin olive oil, divided
2 TBSP freshly ground pepper
Sea salt
1/2 lb. asparagus, ends trimmed
2 cups arugula
1/2 lemon
Liberally salt and pepper both sides of the tuna.
Heat 2 TBSP of the oil in a heavy skillet over medium-high heat. `
Add the asparagus and sprinkle with salt. Saute' about 4 minutes, until tender-crisp.
Remove from pan and keep warm.
Heat another TBSP of oil in a medium skillet over high heat.
Once you see the oil shimmer, add the tuna to the pan and sear for around 2 minutes.
Flip and sear for 1 more minute.
Remove from pan and let rest a few minutes.
Slice tuna thinly and serve over asparagus with arugula and spritzed lemon.
Serves 2.
Flounder in Lemon Dill Sauce
4 flounder fillets
3 TBSP butter
1 TBSP fresh dill, chopped
3/4 tsp. dill, dried
1 TBSP lemon juice
1/4 tsp. salt
1 bunch scallions, thinly sliced
1 lemon, sliced for garnish
In a 10-inch skillet over medium-low heat, heat the butter, fresh dill, dry dill, lemon juice and salt, stirring occasionally until butter is melted and hot.
Add flounder to butter mixture in skillet. Cover and cook 5 to 8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.
Arrange flounder with its sauce in warm deep platter.
Garnish with lemon slices.
Serves 4.
Crab Salad
3 TBSP olive oil
1/2 cup onion, finely chopped
1/2 cup celery, finely diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 tsp. garlic, minced
1 lb. fresh lump crab meat, drained and picked
2/3 cup mayonnaise
1/2 tsp. Old Bay seasoning
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and next 4 ingredients.
Sauté 4 minutes or until tender.
Let cool 10 minutes or to room temperature.
Place crab meat and next 4 ingredients in a medium bowl.
Add cooled vegetables and gently toss to combine.
Cover and chill.
Creamed Flounder Tarragon
4 flounder fillets
2 TBSP butter
1/2 cup onions, chopped
1/2 tsp. tarragon leaves, dried
8 oz. canned mushrooms
1 cup sour cream
1 1/2 tsp. paprika
1 tsp. salt
1 TBSP all-purpose flour
1/2 TBSP parsley flakes, dried
In a medium-sized, microwave safe dish, melt butter in microwave oven for 30 seconds.
Add chopped onion and heat, uncovered, in microwave oven for 3 minutes, or until onion is soft.
Add tarragon leaves and mushrooms to onions and heat, covered, in microwave oven for 3 minutes.
In a small bowl, combine sour cream, light cream, paprika, salt and flour.
Add to onion-mushroom mixture.
Heat, uncovered for 2 minutes in microwave oven.
Stir.
Heat, uncovered, an additional 1 minute in the microwave oven.
In a buttered, 3-quart, microwave safe baking dish, pour half of the mushroom sauce.
Arrange fillets on top.
Spoon remaining mushroom sauce over fish.
Sprinkle with parsley flakes.
Heat, uncovered, in microwave oven 7 minutes, or until fish flakes easily with a fork.
Serves 4.
Linguine with Pan Seared Tuna, Lemon and Dill
submitted by Bea Doherty
2 tuna steaks
8 oz. of linguine
1/2 small red onion, thinly sliced
1 lemon, juiced and zested
2 TBSP olive oil, divided
1 small bunch dill, chopped
Salt
Fresh ground pepper
Cook the pasta following instructions on package.
Salt and pepper tuna steaks.
Heat 1 TBSP of oil in a medium skillet over high heat.
Once you see the oil shimmer, add the tuna steaks to the pan and sear for 2 minutes.
Flip and sear 1 more minute.
Remove from pan and let rest a few minutes.
Slice tuna thinly.
Mix together the rest of the ingredients in a large bowl and season with salt and pepper.
Drain the pasta and toss everything together.
Serve tuna over pasta and enjoy.
Clams in White Bean Sauce
1 15 oz. can baby lima or cannellini beans, rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
Freshly ground pepper
1 fennel bulb
4 garlic cloves, thinly sliced
1 sprig rosemary
1 lemon, halved and zested
Handful of parsley leaves, coarsely chopped
36 clams, scrubbed
4 thick slices country-style bread, toasted
Toss beans in a medium bowl with a drizzle of oil.
Season with salt and pepper. Set aside.
Halve fennel. Remove and save fronds.
Thinly slice one half of fennel and transfer to a medium bowl along with fronds.
Place a damp paper towel directly on fennel to help prevent browning and set aside.
Finely chop remaining half of fennel.
Heat 1/4 cup oil in a large heavy pot over medium.
Add chopped fennel, garlic and rosemary sprig.
Cook for 5 minutes, stirring often, until fennel is translucent and tender, but still has some bite.
Add clams and lemon zest to pot.
Squeeze in juice from a lemon half, cover pot and cook until some clams start to open, 5–7 minutes.
Toss and stir clams. Use a slotted spoon to transfer any open ones to a medium bowl.
Cover pot and cook until remaining clams open, checking often and transferring them to bowl as they are done, 7–9 minutes. Discard any clams that don’t open.
Add reserved, seasoned beans to pot and stir to combine. Thin out sauce with water if it looks too tight.
Return clams to pot and add half of parsley. Toss well.
Add remaining parsley to bowl with reserved sliced fennel and add squeeze of remaining lemon half.
Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
Serve clams topped with salad and toasted bread for dipping into sauce.
Pan-Seared Mahi Mahi with Honey Lime Coleslaw
submitted by Susan Santos
Mahi
1 1/2 tsp. smoked paprika
1 tsp. dark brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
3/4 tsp. cumin, ground
1/4 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. oregano, dried
1 lb. mahi fillets
1 TBSP olive oil
Coleslaw
1 cup green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 cup red bell pepper, thinly sliced
1/2 cup green onions, sliced
2 TBSP lime juice, plus zest of 1 lime
1 TBSP honey
1 clove garlic, minced
2 TBSP olive oil
1/4 cup cilantro leaves, finely chopped
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper and oregano in a small bowl.
Sprinkle seasoning evenly over both sides of the fish fillets.
Heat oil in a large cast iron skillet or sauté pan over medium-high heat.
Add fish to pan and cook 2-3 minutes on each side or until desired degree of doneness.
Transfer cooked fish to a clean plate.
Prepare coleslaw by adding cabbage, carrots, bell pepper and onions in a large bowl.
In a separate medium-sized bowl whisk together 2 TBSP lime juice, lime zest, honey and garlic.
Slowly add 2 TBSP olive oil and whisk until combined.
Whisk in cilantro.
Season with salt and pepper as needed.
Add dressing to vegetables and toss to combine.
Serve with mahi.
Bluefish Tacos
submitted by Mike Doherty
1 egg
1 1/2 cups milk
3 oz. Guinness stout
1 1/4 cups flour, plus extra for dredging
2 bluefish fillets
Salt and pepper
Oil for frying
Shredded cabbage
Crispy taco shells (2–3 per person)
3 cloves garlic, minced
1/4 tsp. salt
2/3 cup fresh cilantro
3/4 cup mayonnaise
1 TBSP lime juice
In a medium bowl, lightly beat egg. Add milk and Guinness. Blend in flour and mix well.
Cut fillets into bite-size pieces.
Season flour for dredging with salt and pepper.
Dip fish into flour and then into batter.
In a heavy frying pan or wok over a medium flame, heat enough oil to cover fish. You can also use a deep fryer.
Fry fish until golden brown.
Place garlic, salt and cilantro in a food processor and pulse to mix.
Fold mixture into mayonnaise and add lime juice.
Heat taco shells in oven.
Place shredded cabbage in bottom of taco shells.
Fill shells with batter-fried fish and drizzle with cilantro aioli.
Pasta with
Clam Sauce
2 (10 oz.) cans whole clams in juice, undrained
12 oz. linguine
2 TBSP vegetable oil
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup dry white wine
1/2 cup fresh basil, chopped
1/4 tsp. freshly ground black pepper
Basil leaves, for garnish
Drain clams, and reserve juice.
Cook reserved clam juice in a small skillet over medium heat for 15 minutes or until reduced by half; set aside.
Cook pasta according to package directions and drain.
Meanwhile, heat oil in a large skillet over medium-high heat, add garlic and cook until golden.
Add reduced clam juice and parsley. Cook for 2 minutes or until parsley is tender.
Stir in clams, wine and basil. Cook for 5 minutes or until wine has reduced by half.
Add pasta and black pepper, tossing well to coat.
Garnish with basil leaves.
Serve immediately.
Jerk Shrimp
Kabobs
Jerk Seasoning
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried thyme
1 tsp. paprika
1 tsp. ground allspice
2 tsp. sugar
2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. red pepper flakes
1/4 tsp. ground cinnamon
1/2 tsp. black pepper
1 tsp. cayenne pepper
Shrimp Kabobs
1 lb. large shrimp peeled and deveined
2 cups pineapple chunks
1 red bell pepper cut into 1-inch pieces
1 TBSP olive oil
1 TBSP chopped parsley
For the jerk seasoning, combine all the spices and store in a jar for later use.
Heat a grill or a grill pan to medium-high heat.
Thread the shrimp, pineapple and red pepper onto skewers.
Brush the skewers with olive oil and sprinkle 2-3 tsp. of jerk seasoning over the skewers. Be sure to season both sides.
Place on the grill and cook for 3-4 minutes per side, or until shrimp are pink and opaque.
Sprinkle with parsley and serve.
If you have a favorite recipe you would like to share with Coastal Fisherman readers, you can email it to [email protected].
