Article by Christine Budd
Pan Seared Blackened Ahi Tuna
Ingredients:
1 lb fresh ahi tuna
2 1/2 tsp Blackened Spice Rub (See below recipe)
1/4 cup melted butter
Blackened Seafood Spice Rub:
1 tsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp fennel seeds
1/8 tsp ground clove
Directions:
Rinse the fish and pat dry with paper towels. Slice into 1/2 inch steaks.
In a small bowl mix together the spices and set aside.
Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
Toss the ahi tuna in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere. Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more then 30 seconds per side to cook through well. Serve immediately.
Grilled Whole Mackerel with Lemon, Oregano, & Olives
Ingredients:
1/2 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
3 tablespoons finely chopped fresh oregano plus 6 large sprigs
1 (3 1/4- to 3 1/2-lb) cleaned whole spanish mackerel or bluefish (with head & tail)
2 tablespoons vegetable oil
6 (1/4-inch-thick) lemon slices
Special Equipment:
22-inch grill; kitchen string
Directions:
Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.
Grilled Triggerfish with Strawberry-Blueberry Relish
Ingredients for relish:
½ cup white wine vinegar
½ cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
1 teaspoon lime zest
½ teaspoon kosher salt
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 cup diced cucumber
3 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
Directions:
Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Add jalapeño, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 30 minutes. Stir in lime juice.
Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture, and stir to coat. Set aside while preparing triggerfish.
Ingredients for triggerfish:
4 (6 oz.) triggerfish fillets
Vegetable cooking spray
2 tablespoons extra virgin olive oil
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
Directions:
Pat fillets dry with paper towels, and let stand at room temperature 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray, and preheat grill to 400° (medium high) heat.
Brush both sides of fish with oil; sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with Strawberry-Blueberry Relish.
Grilling is best for thin fillets or steaks that are 1/2 to 1 inch thick, such as triggerfish, tilapia, mahi, tuna, swordfish, and trout.
Note: First, make sure your grill is clean and hot. Flip once, and don’t rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.
Crab Caprese
Ingredients:
1 lb. crab meat
2 Tbsp. basil, very finely chopped
4 Tbsp. lemon juice
2 tsp. grainy Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. white sugar
16 tomato slices, ½” thick
16 fresh mozzarella slices, ½” thick
8 crusty sourdough bread slices, 1” thick
9 Tbsp. extra virgin olive oil, divided
Directions:
Mix the basil, lemon juice, mustard, salt, pepper and sugar in a bowl. Slowly whisk in ½ cup (8 Tbsp.) olive oil and mix well, emulsifying into a dressing.
Take 8 slices of bread and brush with remaining 1 Tbsp. olive oil. Grill on one side until golden brown. You can grill outside, in a pan or broil in the oven.
Layer bread with cheese and tomato slices, with 2 slices each per slice.
Place 2 oz. of crab on top of each. Drizzle desired amount of dressing on top and enjoy.
Seafood Boil
Ingredients:
1 lb. fresh ahi tuna
2 1/2 tsp. Old Bay seasoning
1/4 cup melted butter
Directions:
Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
Add the potatoes to the pot and cook for 8 minutes.
Add the lobster tails and cook for 5 minutes.
Add the clams, crab, and corn, and cook for 5 minutes.
Add the shrimp and sausage and cook for 2-3 minutes.
Drain the seafood mixture from the pot, reserving 1 cup of the broth.
Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.
Marinated Mako Shark
Ingredients:
1 pound mako shark , fresh
1/2 cup orange juice
2 tablespoons light soy sauce
1 tablespoon lemon juice
1 clove garlic , minced
1/4 teaspoon pepper
1 tablespoon olive oil
Paprika
Directions:
Combine all the marinade ingredients together in a medium size glass bowl and stir to mix evenly.
Place the mako shark steaks in the marinade so that they are completely covered.
Place the bowl of fish and marinade in the refrigerator and allow to marinate for 15 minutes. Remove and turn the steaks. Place bake in the refrigerator to marinate for another 15 minutes.
Remove the shark steaks from the marinade and place in an oiled baking pan. Sprinkle with paprika as desired.
Place in an oven preheated to 400 degrees F. Cook for 10 minutes per inch of thickness or until the fish flakes easily.
To grill: Remove steaks from the marinade, spray with cooking oil, and place on a hot grill. Grill for 5 or 6 minutes and then turn. Grill for an additional 5 or 6 minutes or until shark steaks are flaky.
Sesame Seared Ahi Tuna Bites
Ingredients:
1 pound fresh wild-caught ahi tuna, sushi-grade
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
½ cup sesame seeds
2 tablespoons light olive oil
Toothpicks for serving
Directions:
Cut tuna into square pieces, about 1-inch size, set aside.
In a large bowl stir together first five ingredients through ginger until combined. Remove half of the marinade and set aside.
Toss tuna pieces into half of the marinade to coat. Marinade about 20 minutes covered in the fridge.
Evenly spread sesame seeds onto a plate or flat surface. Coat each piece of tuna with seeds. For best presentation, coat 4 adjacent sides, but leave the two opposite ends uncoated to keep meat exposed.
Heat olive oil in a large non-stick pan to medium-high heat. Add prepared tuna pieces and cook each sesame-coated side until lightly browned, about 15-20 seconds per side. Centers should be pink and rare.
Remove from pan and insert one toothpick into each. Serve with remaining sauce for dipping.
