Article by Christine Budd
Pepper Tuna Steak with Lemon Dijon Cream Sauce
Ingredients:
2 lbs. tuna steaks (6 tuna)
2 tablespoons coarsely ground black pepper
½ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
½ cup heavy cream
1 tablespoon dijon mustard
½ cup broth (chicken, beef or vegetable)
2 cloves of garlic, crushed
½ lemon juiced (about 1 ½ tablespoons lemon juice)
½ lemon zest
Directions:
Preheat a cast iron skillet over medium high heat.
While it’s heating, rub the crushed pepper on both sides of the tuna steaks.
Also sprinkle a bit of salt on both sides.
Once the skillet is heated add the oil and then sear the steaks on both sides.
Sear each side for about 3-5 minutes without disturbing them. The time may differ depending on how thick your steaks are. The meat will cook it’s way up the steak from the bottom. So once it has cooked ¼ of the way up flip it to the other side.
Then take it out of the pan when that side has cooked ¼ of the way up but keep a very rare center.
While the steaks are cooking, heat up another skillet.
Add the butter, cream, mustard, garlic, lemon juice and zest and broth.
Whisk and bring to a simmer.
Serve along side or over top steaks.
Rockfish Fillets
Ingredients:
2 lbs. rockfish fillets
1/3 cup butter
1/2 cup fresh mushrooms
1/2 cup blanched almonds
Juice of 1/2 lemon
1 Tbsp. chopped parsley
Salt, pepper and nutmeg to taste
1/2 cup dry white wine or water
Directions:
Preheat oven to 450 degrees.
Place fillets in a buttered pan, and season with salt and pepper.
Chop or slice mushrooms thin, and sprinkle them with lemon juice.
Chop blanched almonds.
Make a mixture of the softened butter, mushrooms with lemon, almonds and parsley; season with salt, pepper and a little nutmeg.
Add the white wine to the pan.
Spread butter mixture evenly and rather thickly over fillets.
Bake in a 450 degree oven for 10 minutes per inch of thickness of fish.
Serves 4 to 6.
Baked Mahi Mahi
Ingredients:
2 lbs. mahi (4 fillets)
1 lemon, juiced
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1 cup mayonnaise
1/4 cup white onion, finely chopped
Breadcrumbs
Directions:
Preheat oven to 425°F.
Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Garnish with chopped parsley.
Old Bay Shrimp Boil
Ingredients:
1/2 cup Old Bay seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer
8 medium red potatoes, cut in quarters
2 large vidalia onions, cut in wedges
2 lbs. smoked sausage, cut in 2 inch lengths
8 ears fresh corn on the cob
4 lbs. large shrimp, in shells
Directions:
In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add smoked sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Add shrimp in shells, cook for 4 minutes.
Drain cooking liquid; pour contents of pot into several large bowl or shallow pails.
Sprinkle with additional Old Bay.
Pan Fried Sea Bass with Lemon Garlic Herb Sauce
Ingredients:
3 tablespoons butter divided
1 tablespoon extra-virgin olive oil
1.5 lbs. sea bass
1/4 cup all-purpose flour
1 teaspoon kosher salt plus more if needed
1/2 teaspoon black pepper plus more if needed
2 cloves garlic minced
1/4 cup dry white wine such as savignon blanc
1/2 cup chicken stock/broth or water, in a pinch
Juice of one lemon, about 2 tablespoons
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh thyme, roughly chopped
1 tablespoon fresh parsley, roughly chopped
Lemon wedges for serving
Directions:
Pat the fish dry with a paper towel.
In a shallow dish, mix together the flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon).
Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess.
In a large skillet, preferably stainless steel or nonstick, melt 1 tablespoon of the butter over medium high heat and add the olive oil (1 tablespoon).
Cook the fish in the skillet for 3-4 minutes on each side, until golden brown and fully cooked. Try not to move the fish too much, especially if you are using a pan that isn’t nonstick, otherwise the fish may be more likely to stick to the bottom and not get browned as nicely.
Remove fish from the skillet to a plate.
Turn down the heat to low. Add the white wine (1/4 cup) to the skillet to deglaze, stirring up any browned bits. Continue heating until almost all the wine has evaporated.
Add one more tablespoon of butter to the skillet. Once it’s melted, add the minced garlic (2 cloves) and fresh herbs (1 tablespoon each of oregano, thyme and parsley) to the skillet and sauté until fragrant, about 30 seconds.
Add the chicken broth (1/2 cup) and bring to a simmer.
Turn off heat and stir in remaining 1 tablespoon butter and lemon juice (about 2 tablespoons). Taste and adjust seasoning if necessary.
Serve sauce on top of fish.
Tuna Steak Burgers
Ingredients:
1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced fresh parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
Tuna:
4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, split
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping
Fried Shallots:
6 to 8 medium shallots, very thinly sliced on a mandoline
Neutral oil, for frying
Kosher salt
Directions:
For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a large grill pan on high heat until very hot.
Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and fried shallots.
Fried Shallots:
In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.
Seared Kingfish with Fresh Greens
Ingredients:
1 Tbsp olive oil
1 clove grated garlic
Zest and juice of ½ lime
2 Tbsp. roughly chopped parsley
Salt and pepper to season
1 head broccoli, chopped
2 cups kale
2 Tbsp butter
1 lb. kingfish medallions, 3/4”thick
Lime zest, to serve
Directions:
Place the oil, garlic, lime and parsley in a small bowl. Set aside.
Bring a pot of salted water to the boil. Cook the broccoli, adding the kale in the last minute to wilt. Drain well, then place back in the pot and toss through the parsley mixture.
Heat a frying pan to a medium-high heat. Melt the butter and cook the fish for 3-4 minutes each side or cooked to your liking.
Serve the fish with the greens and top with a little extra lime zest.
Spicy & Smoky Tajin Margarita
Ingredients:
30 ml Mezcal
15 ml triple sec
30 ml lime juice
7.5 ml agave syrup
1 pinch Tajin
Directions:
Run a cut lime around the rim of your old fashioned glass to moisten edge
Line the rim of the glass with Tajin (chile-lime seasoning)
Add all ingredients to your cocktail shaker
Shake with ice for 12-15 seconds
Strain over fresh ice
Garnish with a lime wheel
Kick back and enjoy! §
