Article by Mary Jock
Grilled Shrimp Skewers
1 lb. large shrimp, peeled and deveined
1/4 cup olive oil
2 TBSP lemon juice
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. Italian seasoning
3 tsp. garlic, minced
1 TBSP parsley, chopped
Lemon wedges for serving
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a Ziploc bag.
Seal and shake to combine.
Add the shrimp to the bag and seal.
Toss to coat evenly with the marinade.
Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
Thread the shrimp onto skewers.
Heat a grill to medium-high heat.
Place the skewers on the grill.
Cook for 2 to 3 minutes on each side or until shrimp are pink and opaque.
Sprinkle with parsley and serve with lemon wedges.
Pineapple-Glazed Mahi Mahi
2 cups pineapple juice
2 1/2 TBSP soy sauce
2 TBSP brown sugar
2 tsp. dark sesame oil
1 tsp. ginger, grated
1/2 tsp. crushed red pepper
4 mahi mahi fillets
Cooking spray
1 tsp. vegetable oil
2 TBSP green onions, sliced
Combine first 6 ingredients.
Pour 1/2 of pineapple mixture into a heavy-duty ziploc plastic bag and add fish.
Seal bag and marinate in refrigerator for 2 hours, turning bag occasionally.
Set aside remaining pineapple mixture.
Heat grill to medium-high heat.
Coat a grill pan with cooking spray.
Brush with vegetable oil.
Place pan over medium-high heat until hot.
Remove fish from bag and discard marinade.
Place fish, skin side up, on grill pan and grill 5 minutes or until browned.
Turn fish and reduce heat to medium.
Grill 10 minutes or until fish flakes easily when tested with a fork.
Bring reserved pineapple juice mixture to a boil in a small saucepan over medium-high heat.
Boil 10 minutes or until mixture is reduced to 1/4 cup.
Drizzle pineapple mixture evenly over fish.
Sprinkle with green onions.
Serves 4.
Pan-Fried Bluefish
1 lb. of bluefish fillets
1 cup of all-purpose flour
1 cup of cornmeal
1 cup of milk
1 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Oil for frying
Lightly rinse fillets and place on paper towel lined plate to drain.
Set-up your dredging station with flour, milk and cornmeal, each in separate containers.
Dredge each fillet, one at a time, through the flour, coating both sides well.
Dip into milk, coating both sides.
Place fillets side by side on a plate.
Sprinkle fillets lightly with seasonings, salt, black pepper, garlic powder, cayenne pepper and paprika.
Dredge fillets, one at a time, through the cornmeal, coating both sides.
Place coated fillets, side by side on a plate and let rest for 5 minutes.
Add 1/2-inch of oil to a skillet placed over medium to medium-high heat.
Carefully add fillets, one at a time, into the hot oil.
Add other fillets into the pan, one at a time, but do not crowd the pan.
Cook fillets for 2 to 3 minutes or until the bottom edges begin to slightly brown.
Carefully turn each fillet and let cook another 1 to 2 minutes until done.
Remove fillets from hot oil and place on a plate lined with paper towels to drain.
Serve hot!
Spicy Sesame Crusted Seared Tuna Zucchini Salad
Seared Tuna
1 8-10 oz. tuna steak
1 tsp. chili powder
1/2 tsp. coriander, ground
1/4 tsp. ginger, ground
3 TBSP black and white sesame seeds
Olive oil
Kosher salt and ground pepper to taste
Salad
3 large zucchinis, ends trimmed and spiralized
1 large carrot, julienned
1/2 small red onion, thinly sliced
1/4 cup cilantro leaves
2 scallions, thinly sliced
1 red Thai chile, minced
1/4 cup unsalted dry roasted peanuts, coarsely chopped
Dressing
1 small lime, juiced (about 2 TBSP)
2 TBSP soy sauce
1 TBSP sesame oil, plus more for pan
1 TBSP vegetable oil
1 TBSP light brown sugar packed
1 tsp. ginger, grated
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
In a small bowl whisk together all the ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
Season the tuna steak on all sides with chili powder, coriander, ginger, salt and pepper.
Place the sesame seeds on a plate and add the tuna, gently pressing to adhere the seeds and turning to fully coat.
Heat a good drizzle of both olive and sesame oil in a medium saute pan over medium-high heat.
Add the tuna and sear for about 30 to 60 seconds on each side depending on how cooked through you would like it. (The white sesame seeds should be slightly golden, but the inside of the tuna should be rare.)
Transfer the tuna to a clean cutting board and let rest for a minute.
Cut the tuna into 1/4-inch thick slices.
Return the saute pan to the stove.
Add the zucchini noodles and season liberally with salt and pepper. Cook for 3 minutes, or until warmed and al dente. Remove to bowl.
Add zucchini noodles, carrot, onion, greens, cilantro, scallions and Thai chile to a bowl.
Drizzle with half of the dressing and toss to combine.
Arrange salad on plates and top with sliced tuna.
Sprinkle with peanuts and serve with remaining dressing on the side.
Caribbean Grilled Crab Cakes
Crab Cakes
1lb. crab meat
1 cup plain bread crumbs
3/4 cup mayonnaise
1 egg, beaten
2 green onions, minced
Hot sauce, to taste
Salt and pepper, to taste
Mango Salsa
1 mango, peeled, pitted and diced?
1 red onion, diced
3 TBSP fresh basil, chopped
3 TBSP fresh cilantro, chopped
1 lime, juiced
Jalapeno pepper, minced
Salt and pepper, to taste
2 TBSP vegetable oil
Drain the crab meat.
In a large bowl, mix the crab meat, bread crumbs, mayonnaise, egg, green onions, hot sauce and salt and pepper until combined.
Shape the mixture into 8 small cakes.
Refrigerate for 30 minutes.
In a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using) and salt and pepper. Refrigerate until ready to use.
Preheat grill for medium heat and lightly oil the grate or a grill basket.
Grill about 8 minutes, turning once.
Top crab cakes with mango salsa.
Grilled Striped Bass with Fire-Roasted Onions and Peppers
6 striped bass fillets, about 1-inch thick, skin on
Salt and freshly ground pepper
2 medium red onions, thinly sliced
1 red bell pepper, thinly sliced
13 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve
Preheat a grill to medium-high.
Sprinkle the fish fillets with salt and pepper.
Divide the onions, pepper, and garlic into 6 portions.
Place a mound of onions, peppers and garlic in the center of a 12-by-24 inch sheet of aluminum foil.
Drizzle with olive oil, and season with salt and pepper.
Place a portion of the fish on top and sprinkle with 1 TBSP parsley.
Add 1/4 cup of the wine.
Fold the foil into a packet and seal it on all sides.
Repeat with packets for the remaining fillets.
Place the packets on the grill, seam up and cook until the fish is opaque, about 15 minutes.
Carefully open the packets and serve with lemon wedges.
Pan-Fried Flounder with Potatoes and Parsley
1 3/4 lbs. fingerling potatoes
Salt and pepper
6 flounder fillets
1 cup all-purpose flour
9 TBSP butter
1/4 cup fresh parsley, minced
1 lemon, sliced for garnish
Dill sprigs, for garnish
Boil potatoes in a large pot of salted water until tender, then drain.
Let potatoes cool, then peel.
Rinse the fish in cold water and coat each one in the flour, patting off the excess.
Melt 5 TBSP of butter in a skillet and pan-fry the fish for 3 minutes on each side, or until crisp and golden.
Keep the cooked fish warm while you cook the remaining fillets.
Melt the remaining butter in a casserole.
Add the peeled potatoes and let them saute a little before adding the parsley.
Season with salt and pepper.
Serve immediately with the potatoes, sliced lemon and dill sprigs.
Sauteed Cobia with Tomatoes and Capers
2 cobia fillets
Salt and pepper
2 tsp. dried oregano
2 TBSP extra virgin olive oil
3/4 cup red grape tomatoes, quartered
3/4 cup yellow grape tomatoes, quartered
2 TBSP capers
Splash dry white wine
1 TBSP unsalted butter
1 tsp. dried parsley
Juice of 1 lemon
Season both sides of the cobia with salt, pepper and oregano.
Heat olive oil in a medium saute pan over medium-high heat. Add cobia.
Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute or until other side of the cobia fillet has formed a crust and the fish is opaque throughout.
Remove cobia from pan and set aside on a plate.
Reduce heat to medium and add tomatoes and capers.
Saute together for a few minutes or until tomatoes just start to break down.
Add wine and continue to cook, stirring occasionally until wine has reduced by half.
Remove from heat and add butter, swirling to allow butter to melt.
Carefully pour mixture over cobia fillet.
Sprinkle parsley over top and finish with the squeeze of lemon.
Serve.
