Article by Mama Jock
Mahi Fillets Jamaican Style
3 mahi fillets
1/2 cup water
4 tsp. butter
1/2 t. salt
1 medium onion, chopped fine
dash pepper
1/2 tsp. ketchup
In a large non-stick skillet place the water, butter, salt, onion, pepper and ketchup.
Add the fillets and cook for 15 minutes over medium flame.
Fish should be opaque when separated with a fork.
Remove from flame; let cool for 2 to 3 minutes.
Pour any remaining sauce over the fillets.
Serves 4.
Spinach Salad with Tuna
4 tuna fillets
Salt and pepper
10 oz. baby spinach
1 pt. grape tomatoes, halved
3/4 cup crumbled fresh goat cheese
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette
Heat broiler with rack set 4 in. from heat.
Place tuna on a foil lined rimmed baking sheet; season with salt and pepper.
Broil, without turning until opaque throughout, 7 to 9 minutes.
Let cool briefly, then flake.
Divide spinach and tomatoes among serving plates.
Top with tuna, goat cheese and pecans, and drizzle with vinaigrette.
Balsamic-Rosemary Vinaigrette
In a blender, combine 1/3 cup of balsamic vinegar, 1 TBSP. Dijon mustard, 1 small garlic clove, 1 TBSP. fresh rosemary leaves or 1/4 tsp. dried, 2 TBSP. water, 1/2 tsp.salt and 1/4 tsp. pepper.
Blend until smooth.
With machine running, add 1/2 cup of extra-virgin olive oil in a thin stream; blend until creamy.
Serves 4.
Flounder with Shrimp Sauce
1 1/2 lbs. flounder fillets
1/4 tsp. each salt, paprika and pepper
3/4 lb. sliced fresh mushrooms
Sauce:
1 1/2 tsp. grated onion
4 1/2 tsp. butter
4 tsp. flour
1/4 tsp. each salt, paprika and pepper
3/4 cup milk
1/4 cup chicken broth
3/4 lb. cooked medium shrimp, peeled and deveined
4 TBSP. grated Parmesan cheese, divided
1 tsp. minced parsley
1/4 tsp. dried basil
1/8 tsp. cayenne pepper
Preheat oven to 350 degrees.
Place fish in a 15 x 10 x 1 in. baking pan coated with cooking spray; sprinkle with seasonings.
In a large nonstick skillet cook mushrooms over medium heat until tender.
Spoon over fish.
Bake for 10 to 15 minutes.
Meanwhile, in the same skillet, cook onion in butter until tender.
Stir in the flour, salt, paprika and pepper until blended.
Gradually stir in milk and broth.
Bring to a boil; cook and stir for 1 to 2 minutes until thickened.
Stir in the shrimp, 3 TBSP. cheese, parsley and basil; heat through.
Spoon sauce over fish, sprinkle with cayenne and remaining cheese.
Serves 4.
Sweet and Sour Mahi-Mahi
4 mahi fillet, skin removed and sliced into 1/2-inch thick pieces
3 Tbsp. oil
6 green onions, sliced
2 cups sugar
6 TBSP. corn starch
1 1/2 tsp. salt
1/2 cup sherry
6 TBSP. soy sauce
2 cups vinegar
4 cups water
Panko bread crumbs
In a large fry pan, place the oil and green onions on medium heat.
In a bowl, stir together the sugar, corn starch and salt.
Whisk in the sherry, soy sauce, vinegar and water.
Add mixture to the pan with the onions and stir until it becomes translucent.
Dip the fillets into the bread crumbs and saute each side in butter; do not overcook.
Place on platter and cover with sauce.
Sprinkle with sesame seeds, if desired.
Serves 4.
If you would like to share your favorite seafood recipe with Coastal Fisherman readers you can email it to [email protected] or mail it to Coastal Fisherman Recipes, 12748 Sunset Avenue, Ocean City, MD 21842. You can find these and all past recipes on www.coastalfisherman.net.
