Article by Mama Jock
Grilled Tuna with Soy Glaze
Non-stick spray
3 TBSP. firmly packed brown sugar
2 TBSP. La Choy Soy
Sauce:
1/2 tsp. Gulden’s Spicy Brown Mustard
1/4 tsp. ground ginger
4 tuna fillets, 1-inch thick
1/8 tsp. black pepper
2 packages (8.5 oz. each) Uncle Ben’s Brown Basmati Rice
1 1/2 tsp. sesame seeds
Spray cold grate of gas grill with grilling spray.
Preheat to medium-high heat.
Combine brown sugar, soy sauce, mustard and ginger in a small bowl.
Divide sauce mixture in half; reserve half and set aside.
Sprinkle tuna with pepper.
Grill for 5 minutes.
Turn over and brush with one portion of the sauce mixture.
Grill for 5 minutes more or until fish flakes easily with fork.
Cook rice according to package directions.
Cut fillet into 4 pieces; spoon reserved sauce mixture over each piece and sprinkle each with sesame seeds.
Serve with rice.
Serves 4.
Tangy Lime Shrimp
1 lb. medium shrimp patted dry
4 TBSP. butter
1/4 cup chopped shallots
1/4 cup lime juice
1 tsp. grated zest
1/4 tsp. crushed red pepper
1/3 cup chopped cilantro
Season shrimp with salt and pepper.
Heat large skillet to medium-high; add 1/2 TBSP. butter and shrimp.
Cook shrimp through, 1 to 2 minutes; transfer to plate.
Over medium-low heat, melt 1 TBSP. butter; add shallots, lime juice, and crushed pepper; cook 2 minutes.
Add remaining butter, lime zest, shrimp and cilantro; toss.
Serves 4.
Orzo Risotto with Shrimp and Vegetables
1 zucchini, halved and sliced
2 tsp. grated lemon zest
1 cup mushrooms, sliced
1/2 cup chopped onion
2 cloves garlic
3/4 tsp. dried sage
1/4 tsp. dried thyme
1 1/4 cups uncooked orzo pasta
2 cans, (14 oz.) chicken broth
1/2 lb. shrimp, peeled and deveined, tails on
3/4 cup frozen peas
1/4 cup grated parmesan cheese
Salt and pepper
Spray large saucepan with cooking spray.
Heat to medium heat.
Add zucchini and lemon peel; cook and stir until zucchini is tender.
Remove from saucepan and set aside.
Add mushrooms, onions, garlic, sage and thyme to saucepan; cook until onion is tender.
Stir in orzo; cook and stir until lightly browned.
Bring broth to a boil in a medium saucepan.
Add broth to orzo mixture, ½ cup at a time, stirring constantly until broth is absorbed before adding next cup.
Continue cooking 10 to 15 minutes, or until orzo is tender.
Stir shrimp and peas into orzo mixture during last half of cooking time.
Stir in zucchini mixture during last 3 minutes of cooking time.
Stir in cheese and season with salt and pepper.
Serves 4.
Summer Grilled Bluefish
4 lbs. bluefish fillets
1 cup orange juice
1/4 cup olive oil
1 TBSP. dry white wine
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
Salt and pepper to taste
1/4 cup citrus flavored seafood rub
Place the fillets in a large bowl.
Pour in the juices, olive oil and wine.
Season with salt, pepper and seafood rub.
Stir to blend and coat fish.
Leave the squeezed lemon and lime halves in the bowl also.
Marinate for at least 30 minutes.
Preheat grill on high.
Oil grate.
Place fish fillets on grill, discard the marinade.
Cook 4 minutes on each side.
Transfer to a serving platter and remove the dark blue part of the fish before serving.
Serves 6.
Striper Chowder
1/4 lb. bacon, diced
1 cup chopped onion
1/2 cup chopped celery
2 cups diced russet potatoes
2 TBSP. flour
2 cups water
1 tsp. salt
1 whole bay leaf
1 tsp. dried dill weed
1/2 tsp. dried thyme
1/2 tsp. black pepper
1 lb. striped, skinned, boned, cut into 1 in. pieces
2 cups milk or half-and- half
Cook bacon in 5 quart dutch oven over medium-high heat.
Drain on paper towels.
Add onion and celery to drippings; cook and stir until onions is soft.
Add potatoes; cook 1 minute.
Add flour; cook 1 minute.
Add water, salt, bay leaf, dill weed, thyme and pepper; bring to a boil over high heat.
Reduce heat to low, cover and simmer until potatoes are fork tender.
Add fish; simmer, covered, 5 minutes or until fish flakes when tested with fork.
Remove and discard bay leaf.
Add bacon to chowder.
Add milk; heat through.
DO NOT BOIL.
Fish Sliders with Taco Tartar Sauce
Taco Tartar Sauce:
1/2 cup mayonnaise
2 TBSP. Taco Sauce, medium heat
2 TBSP. dill or pickle relish
Fish Sliders:
1 cup all purpose flour
1 bottle (12 oz.) Mexican or American beer
2 packets low sodium taco seasoning
2 cups vegetable oil
2 lbs. white fish, cut into 12 bite-sized pieces
12 small slider-sized hamburger or dinner rolls, cut in half
6 slices cheese, your choice, cut in half
Combine mayonnaise, taco sauce and pickle relish in a small bowl; set aside.
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 with slotted spoon.
Drain on paper towels.
Serve immediately on rolls with cheese and the Taco Tartar Sauce.
Makes 12 Sliders.
Pan-Fried Oysters
1/4 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs
1/2 cup plain bread crumbs
5 TBSP. chopped fresh parsley, divided
1 lb. fresh oysters, shucked and patter dry
5 slices bacon, crisp cooked and chopped
Canola oil for frying
Lemon wedges
Combine flour, salt and pepper in shallow dish.
Beat eggs in shallow bowl.
Combine bread crumbs and 4 TBSP. parsley in another shallow bowl.
Working with one oyster at a time, coat with flour mixture, shaking off excess.
Dip in eggs, shaking off excess; roll in bread crumb mixture to coat.
Place coated oysters on clean plate.
Heat 1/2-inch of oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1/3 of the oysters; cook 2 minutes per side or until golden brown.
Drain on paper towel-lined plate.
Repeat with remaining oysters.
Toss oysters with bacon and remaining 1 TBSP. parsley in large bowl.
Serve immediately with lemon wedges.
Makes 4 servings.
Pesto Pasta with Scallops
8 oz. uncooked curly whole wheat pasta
5 1/2 tsp. olive oil, divided
Small bunch asparagus, cut into 2-inch pieces
2 cups cherry tomatoes
1/2 tsp. black pepper, divided
12 oz. large sea scallops
1 TBSP. lemon juice
1 clove garlic, crushed
1/4 tsp. salt
6 TBSP. prepared pesto
3 TBSP. sour cream
Pinch red pepper flakes, optional
Prepare pasta according to package directions, omitting any salt.
Set aside and keep warm.
Heat 1 ½ tsp. oil in medium skillet over medium heat.
Cook asparagus 5 minutes, stirring occasionally.
Toss in tomatoes; turn heat to low.
Sprinkle with 1/4 tsp. black pepper; cover and continue cooking 5 minutes. (Stir to prevent sticking.)
Add asparagus and tomatoes to pasta and keep warm.
Toss scallops with 1 TBSP. oil, lemon juice, garlic and remaining 1/4 tsp. pepper in large bowl. (Do not marinate.)
Heat remaining 1 TBSP. oil in same skillet over medium-high heat.
Add scallops and sprinkle with salt.
Cook about 3 minutes per side until scallops are opaque.
Combine pesto and sour cream in small bowl; stir to blend.
Add pesto mixture to vegetable and pasta mixture; mix well.
Add red pepper flakes, if desired.
Arrange scallops on top.
Serves 6.
