Article by Mama Jock
Mahi-Mahi Lettuce Wraps
1 mango, diced
2 tomatoes, diced
1 red onion, diced
1/2 jalapeño, diced
3 TBSP. chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi-mahi fillets
Olive oil, as needed
Lettuce leaves (romaine preferred)
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, jalapeño, cilantro and lime juice in a medium bowl and season with salt and pepper.
Season the fish also with salt and pepper and brush with olive oil.
Grill for 3 to 4 minutes per side, until just opaque in the center.
Set aside to cool.
When cool, chop into large chunks.
Add to the salsa and fold in carefully.
Place mixture to the middle of the lettuce leaves and roll.
Serves 2.
Scallop Piccata with Sauteed Spinach
1 1/2 pounds sea scallops, (about 12)
1/4 tsp. salt
1/4 tsp. pepper
5 tsp. canola oil, divided
1 clove garlic, diced
1/2 cup vermouth
3 TBSP. chopped parsley
2 TBSP. butter, cut into pieces
2 TBSP. fresh lemon juice
4 tsp. capers
1 (10 oz.) package fresh spinach
Heat a large cast iron skillet over medium heat.
Pat scallops dry with paper towels.
Salt and pepper the scallops.
Add 1 TBSP. canola oil to pan; add scallops, cook 2 minutes on each side.
Remove from pan; keep warm.
Reduce heat to medium.
Add chopped garlic and cook 10 seconds.
Add vermouth, scraping pan to loosen browned bits.
When liquid is reduced by half, remove from heat.
Add parsley, lemon juice, butter and capers, stirring until butter melts.
Pour sauce in a bowl.
Heat remaining 2 tsp. oil in a pan over medium-high heat; add spinach and saute until almost wilted.
Drizzle sauce over scallops.
Serve over spinach.
Serves 4.
Grilled Mediterranean Tuna Steaks
1 medium tomato, chopped
1/4 cup crumbled feta cheese
2 TBSP. chopped kalamata or ripe olives
3 TBSP. chopped fresh basil or oregano leaves
1/4 cup olive or vegetable oil
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tuna steaks, 1 inch thick
In a medium bowl, gently toss tomato, cheese, olives and 1 TBSP. of the basil.
Cover and refrigerate until serving.
Spray grill rack with cooking spray.
Heat grill.
In a small bowl, mix remaining 2 TBSP. basil, the oil, garlic salt and pepper. Brush mixture over tuna.
Grill tuna uncovered 4 inches from heat for 5 minutes.
Turn carefully; brush with any remaining oil mixture.
Grill 10 to 15 minutes longer or until tuna flakes easily with fork.
Serve topped with tomato mixture.
Serves 4.
Grilled Marinated Flounder
4 flounder fillets
2 TBSP. canola oil
2 TBSP. white wine
2 tsp. fresh lemon zest
1 TBSP. fresh lemon juice
1 TBSP. chopped fresh basil
1 TBSP. chopped fresh dill
1 tsp. Dijon-style mustard
1/2 cup chopped red onion
1/2 tsp. salt
1/8 tsp. pepper
Lemon slices for garnish
Rinse and pat dry the fillets and put aside.
In a resealable plastic bag, place all of the above ingredients.
Add the fillets; seal the bag and refrigerate for 30 minutes.
Turn bag once or twice to evenly coat the fish in the marinade.
Heat grill to medium.
Oil grill and remove fillets from marinade, reserving marinade.
Place fish on grill, cook, turning once, for 10 to 12 minutes or until fish is opaque in center.
Remove to serving platter.
Meanwhile, place remaining marinade in a small saucepan and heat until boiling.
Cook for 1 minute; pour over fillets.
Garnish with lemon slices.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
