Article by Christine Budd
Buttery Tilefish
Ingredients:
2 medium tilefish (or other flaky, white fish) fillets, skinned, deboned & patted dry
Freshly ground black pepper
Kosher salt
2+ Tb. unsalted butter
Pinch red pepper flakes
1 whole clove garlic, peeled
1 lemon, zested
2 Tb. chopped scallions or chives
Directions:
Lightly sprinkle each fillet with salt & pepper.
Heat butter, red pepper flakes and garlic in a non-stick skillet over low/medium heat.
After a couple of minutes, once the garlic starts to turn brown, remove it from pan.
Increase heat to medium. Add fillets and cook 1-2 minutes to brown the first side, then flip each fillet and spoon the butter over each piece.
Cover pan lightly for about 1 minute.
Remove cover then spoon butter over each fillet. Keep spooning 1-2 minutes (depending on thickness of your fillets) until they achieve a roasted look. Note: you may have to tip the pan to fill your spoon with butter each time.
Turn off heat and remove from pan.
Sprinkle with lemon zest, lemon juice and scallions/chives before serving.
Cajun Blackened Red Snapper
Ingredients:
For the seasoning mixture:
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne pepper (optional, for spice)
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
For the fish:
2 [8-10 ounce] red snapper fillets
2 tbsp avocado oil
1 lemon, cut into wedges (for serving)
fresh parsley (optional for garnish)
Directions:
Make the seasoning mixture:
In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 fillets.)
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
When very hot, place fish fillets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
Flip the fish onto the skin side press down with the back of a spatula to flatten the fillet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).
Zesty Lemon-Herb Baked Flounder
Ingredients:
1 1/4 lbs. flounder fillets
1/4 tsp. salt & pepper
1 medium lemon - thinly sliced
3 Tbsp. melted butter
1/2 cup Italian seasoned croutons
Chopped parsley for garnish
Directions:
Preheat Oven 450 degrees
In a 3 quart baking dish, arrange flounder fillets in a single layer. Season with salt and pepper.
Top with thinly sliced lemon and drizzle with melted butter.
Bake for 12-15 minutes until fish just turns opaque in center.
Pulse 1/2 cup Italian-seasoned croutons in food processor until coarsely crushed. Sprinkle over flounder.
Garnish with chopped parsley.
Serve with sautéed greens and dinner rolls.
Mahi Tacos with Cilantro Lime Cabbage Slaw
Ingredients:
1–2 lbs. firm mahi
4–6 inch flour tortillas ( or a blend of flour and corn) 2 per person
Spice Rub:
1 ½ teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon granulated garlic
3/4 teaspoon kosher salt
½ teaspoon sugar (optional)
¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
for more smoky flavor, add ½ teaspoon smoked paprika (optional)
Cabbage Slaw:
1 pound thinly sliced or shredded cabbage ( green and purple is nice)
½ teaspoon kosher salt, more to taste
¼ cup thinly sliced red onion, more to taste
½ cup chopped cilantro (packed), ½ of a large bunch
¼ to a ½ of a jalapeño, finely chopped, more to taste
¼ cup fresh lime juice, more to taste
2 tablespoon olive oil
Directions:
Prep the fish: Rinse and pat dry fish. In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.
Make the slaw: Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.
Sauce: Make any accompanying sauce. Chipotle mayo is nice here- feel free to do this ahead.
Grill: Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.
Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.
Assemble Tacos: Place fish in the warm tortillas, top with cabbage slaw and garnishes. Drizzle with the optional ( but delicious) Chipotle mayo if you like.
Serve immediately.
Fish with Soy Ginger Sauce
Ingredients:
4 medium mahi, tuna or wahoo fillets
2 tbsp olive oil
2 tbsp minced fresh ginger
1 tbsp minced garlic
Juice from 1 fresh lime
1/4 cup soy sauce
2 tbsp honey
1/8 tsp cayenne pepper, to taste
Salt, to taste
Pepper, to taste
1 1/2 tbsp brown sugar
1 tbsp butter
2 tbsp finely chopped chives
Directions:
In a gallon zipper bag, combine all ingredients except fish, brown sugar, butter and chives. Seal and shake to combine. Add fish to the bag and seal, refrigerating at least 30 minutes to an hour.
Remove fillets from bag and pour remaining marinade into a small saucepan. Bring to a boil then add brown sugar and butter. Reduce until about half of the mixture remains.
Spray grill or pan with non-stick spray, then preheat to 475 degrees F. Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness.
Plate the fish and sprinkle chives and reduced sauce on top.
Zesty Marlin Kabobs
Ingredients:
2 tablespoons chopped fresh rosemary
3 Tbsp. low-sodium soy sauce
1?½ Tbsp. extra-virgin olive oil
1 Tbsp. grated lemon rind
2 Tbsp. fresh lemon juice
2 teaspoons grated orange rind
1 Tbsp. fresh orange juice
1 teaspoon grated peeled fresh ginger
2 teaspoons honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
5 garlic cloves, chopped
1?½ pounds marlin steaks, cut into 1-inch pieces
¾ cup (2-inch) sliced green onions
12 (1-inch) pieces red bell pepper
Cooking spray
Directions:
Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
Prepare grill.
Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
