Article by Mama Jock
Maple-Bourbon Glazed Tuna
1/3 cup maple syrup
1/3 cup orange juice
3 TBSP. whiskey or orange juice
4 skinless tuna fillets
¼ cup coarsely chopped pecans or walnuts
Preheat broiler.
For syrup glaze, in a small saucepan combine maple syrup, orange juice and whiskey.
Cook, uncovered, over medium heat while preparing tuna.
Lightly sprinkle tuna with salt and pepper.
Place on a lightly greased broiler pan.
Broil 3 to 4 minutes from heat for 5 minutes.
Remove 2 TBSP. of glaze and brush on all sides of tuna.
Turn tuna and broil 5 minutes longer or until tuna flakes easily when tested with a fork.
Stir nuts into remaining glaze; heat on high for about 5 minutes or until glaze reaches the consistency of syrup.
Serve tuna topped with nut syrup.
Serves 4.
Baked Bluefish and Peppers with a side of Creamy Chive Mashed Potatoes
1 (2 lb.) skinless bluefish fillet
¼ tsp. salt
1 green pepper, cut into thin rings
1 small onion, small dice
2 TBSP. butter, small cubes
Place fillet on a sheet of heavy duty aluminum foil.
Sprinkle with the salt.
Place pepper rings evenly over fillet; top with the onion and butter.
Seal all edges of foil tightly.
Bake at 350 degrees for 30 to 40 minutes.
Serves 4.
Creamy Chive Mashed Potatoes
Cook 5 peeled and cubed medium potatoes in salted water for 15-20 minutes.
Mash with 4 oz. cream cheese, 2 TBSP. butter, 2 TBSP. minced chives, ½ tsp. salt, ¼ tsp. pepper and ¼ to ½ cup buttermilk or plain milk until smooth.
Soften cream cheese quickly by heating it on a microwave-safe plate on high for 15 seconds.
Serves 4.
Flounder Sliders with Taco Tartar Sauce
Sauce:
½ cup mayonnaise
2 TBSP. Taco Sauce, medium strength
2 TBSP. dill or pickle relish
Combine in small bowl; set aside
Fish Sliders:
1 cup flour
1 bottle beer
2 packets Less Sodium Taco Seasoning Mix
2 cups vegetable oil
2 lbs. fish fillets, cut into 12 bite-sized pieces
6 slices cheese of choice, cut in half
Combine flour, beer and seasoning mix in medium bowl; mix well.
Let batter stand 5 minutes.
Heat oil in medium saucepan over medium-high heat to 350 degrees.
Dip fish pieces into batter; coat evenly.
Place battered pieces carefully into hot oil in batches.
Cook 2 to 3 minutes or until golden brown, turning once.
Remove; drain on paper towels.
Serve immediately on rolls with cheese and Taco Tartar Sauce.
Want a salad instead? Skip the bread and serve the fish over a bed of salad greens and use the Taco Tartar Sauce for salad dressing.
Makes 12 sliders.
Striped Bass with Veggies
4 skinless striped bass fillets
2 small zucchini
Salt and pepper, to taste
3 white or yellow potatoes, thinly sliced
¼ cup butter, melted
1 ½ TBSP. soy sauce
1 TBSP. lemon juice
1 tsp. lemon zest
Season fish and veggies with salt and pepper.
Mix butter, soy sauce, lemon juice and zest.
Layer potatoes on 4 pieces foil.
Top with zucchini, fish and soy butter.
Seal packets; bake at 400 degrees for 25 minutes.
Serves 4.
Mahi-Mahi with Garlic Butter
For the Butter:
6 TBSP. butter
2 cloves garlic, minced
Melt the butter in a small saucepan; add the minced garlic.
Simmer on low about 10 minutes.
Watch closely, do not let the butter brown.
Let cool and refrigerate, covered, until ready to use.
4 mahi-mahi fillets
Salt and pepper
½ cup peeled small shrimp
½ cup sliced mushrooms
½ cup milk
1 (3 oz.) package cream cheese, softened
1 TBSP. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. white pepper
½ tsp. minced fresh dill
Preheat grill to medium heat or preheat the broiler.
Season the fillets with salt and pepper; cook, turning once, until the fish flakes easily with a fork, 3 to 5 minutes per side.
Set aside and keep warm.
Melt the garlic butter in a small skillet and saute the shrimp and mushrooms.
The shrimp cooks quickly; the mushrooms should be soft and absorb quite a bit of the butter.
Stir in the milk, cream cheese, Parmesan cheese, garlic and onion powder and white pepper.
Heat thoroughly to blend the flavors.
Stir in the dill.
Place 1 fillet on each plate and spoon sauce over the top.
Serves 4.
Grilled Shark Mexicana
Salsa for Shark Mexicana:
2 medium tomatoes, coarsely chopped
3 TBSP. diced green chilies
¼ cup chopped red onions
2-3 dashes of liquid hot pepper sauce
Salt
Combine all ingredients and blend well.
Let stand for 20 minutes at room temperature.
1 ½ lbs. shark steaks
1/3 cup lime juice
2 TBSP. vegetable oil
3 cloves garlic, crushed
1 TBSP. parsley, minced
¼ cup beer
½ tsp. cumin
Salt and pepper
2 tsp. Dijon mustard
Salsa and avocado for garnish
Combine all ingredients, except salsa and avocado.
Cover and marinate in refrigerator for ½ hour.
Drain shark, reserving marinade.
Grill or broil 4-5 minutes, basting with marinade.
Turn and cook another 4-5 minutes until flakey.
Garnish with salsa and avocado.
Serves 4.
