Article by Mama Jock
Wahoo with Fruit Salsa
4-6 wahoo steaks
2 TBSP. butter
4 mangos
2 kiwi’s
1 banana
1 large red onion
1 yellow bell pepper
Fresh basil
Peel and dice fruit into small pieces.
Chop onion and pepper.
Melt butter in a frying pan; place both mixtures in pan and cook until soft.
Set the salsa aside.
Brush wahoo steaks on one side with olive oil; cook until this side is nice and brown. DO NOT TURN FISH.
Place the grilled side down in a glass oven safe dish.
Spoon the salsa over the uncooked side of the steak.
Top with the fresh basil and place in a 350 degree oven for 15 to 20 minutes.
Serve with rice and a salad.
Serves 4-6.
Seared Scallops and Herb Butter Sauce
¾ cup uncooked orzo
2 TBSP. chopped fresh parsley, divided
2 tsp. extra-virgin olive oil
1/8 tsp. kosher salt
1 ½ lbs. large sea scallops
3/8 tsp. kosher salt, divided
3/8 tsp. pepper, divided
Cooking spray
1/3 cup dry white wine
1 TBSP. chopped shallots
1 TBSP. white wine vinegar
3 TBSP. chilled butter, cubed
1 tsp. chopped fresh thyme
Prepare orzo according to package directions, omitting salt. Drain.
Return to pan; stir in 1 TBSP. parsley, 1 TBSP. chives, olive oil and 1/8 tsp. salt. Keep warm.
Heat a large skillet over medium-high heat.
Sprinkle scallops with ¼ tsp. each of salt and pepper.
Coat fish with with cooking spray.
Add scallops to pan; cook 3 minutes on each side.
Remove from pan; keep warm.
Combine wine, shallots and vinegar in a saucepan; bring to a boil.
Cook 5 minutes or until liquid reduces to 1 TBSP.
Reduce heat to low.
Add butter cubes, 1 at a time, whisking after each addition until fully incorporated.
Stir in 1 TBSP. parsley, 1 TBSP. chives, 1 tsp. thyme, 1/8 tsp. salt and 1/8 tsp. pepper.
Serve scallops with sauce and orzo.
Serves 4.
Marinated Mahi-Mahi
1 lb. mahi-mahi fillets
Marinade:
½ cup olive oil
½ cup soy sauce
1 TBSP. onion powder
½ tsp. pepper
2 cloves garlic, crushed
½ cup finely chopped onion
8 oz. sliced mushrooms
Rinse fish and place in zip lock bag.
Pour marinade over fish, making sure marinade covers and surrounds fish.
Place in refrigerator for 1 to 4 hours.
Spray glass casserole dish with cooking spray.
Arrange sliced mushrooms on bottom of dish and place fish and marinade on top.
Bake in a 350 degree oven until fish flakes easily when tested with a fork.
Serves 4.
Skillet-Grilled Flounder and Creole Salsa
Creole Salsa:
1 cup finely chopped tomatoes
1/3 cup finely chopped green pepper
¼ cup finely chopped celery
¼ cup minced green onions
2 TBSP. minced fresh parsley
2 tsp. cider vinegar
¾ tsp. dried thyme
¼ tsp. salt
¼ to ½ tsp. hot pepper sauce
Flounder:
4 flounder fillets
1 tsp. steak seasoning or blackened seasoning
¼ tsp. salt
4 lemon wedges
For salsa, combine all ingredients in a small bowl and set aside.
Sprinkle one side of each fillet evenly with steak seasoning and ¼ tsp. salt.
Heat large nonstick skillet over medium-high heat until hot.
Coat skillet with nonstick cooking spray.
Add fish, seasoned side down; cook 3 minutes.
Turn and cook 3 minutes longer or until fillets are opaque in center.
Squeeze lemon wedges over fish. Serve with salsa.
Serves 4.
Tuna Stew
2 tuna fillets
1 green pepper, chopped
1 can cream of mushrom soup
1 (15 oz.) can tomato sauce
l lemon, juiced
1 cup white wine
1 (4 oz.) can sliced mushrooms
2 onions, sliced
Oregano, dash
1 (8 oz.) can Ro-Tel tomatoes
Salt and pepper, to taste
Place tuna fillets in roasting pan or casserole dish.
Pour remaining ingredients over fillets.
Sprinkle top with Parmesan cheese and bake uncovered for 1 hour.
Serves 6.
Southern Style Crab Soup
½ cup flour
1 TBSP. butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
1 garlic clove, minced
1 TBSP. Old Bay Seasoning
¼ tsp. each of salt and pepper
¼ tsp. dried thyme
1 bay leaf
4 cups clam juice
1 ½ cups whole milk
½ cup half and half
1 lb. lump crabmeat, picked clean
1/3 cup sherry
Place flour in a 9 inch cast iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a wisk.
Remove from heat.
Melt the butter in a Dutch oven pot coated with cooking spray over medium-high heat.
Add carrot and next 5 ingredients; saute until vegetables are tender.
Add Old Bay, salt, pepper, thyme and bay leaf; cook 1 minute.
Sprinkle the browned flour over the veggie mixture; cook 1 minute, stirring frequently.
Stir in clam juice; bring mixture to a boil.
Reduce heat and simmer until slightly thick, stirring frequently.
Stir in the half and half; cook 4 minutes.
Stir in the crabmeat and sherry and cook until the soup is thoroughly heated.
Discard bay leaf before serving.
Yield. 9 servings
Linguine with Clams and Scallops
1 lb. dry linguine
¼ cup olive oil, divided
½ cup sliced green onions
2 cans (14.5 oz. each) diced tomatoes undrained
½ tsp. salt
¼ tsp. crushed red pepper flakes
1 lb. scallops
3 cloves garlic, minced
½ cup dry white wine or chicken broth
2 TBSP. finely chopped fresh parsley or 2 tsp. dried, crushed
16 fresh clams
Cook pasta according to package directions; drain and keep warm.
Heat 2 TBSP. oil in large saucepan.
Add green onions; saute 1 minute.
Add undrained tomatoes, salt and red pepper flakes.
Bring to boil, reduce heat to low; simmer uncovered for 20 minutes, stirring occasionally.
Add scallops; cook 5 minutes.
Heat remaining oil in medium skillet.
Add garlic, saute 2 to 3 minutes.
Add wine and parsley; bring to boil.
Add clams.
Reduce heat to low; cover and simmer for 5 to 8 minutes or until clams open.
Discard any that do not open.
Stir cooking liquid from clams into tomato mixture.
Toss pasta with half of tomato mixture in large mixing bowl.
Place pasta on a deep serving platter.
Spoon remaining sauce over pasta.
Arrange clams around edge of platter.
Serves 8.
