Article by Mama Jock
Mahi Mahi Fish Cakes with Coleslaw and Horseradish Dill Sauce
2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 TBSP. sweet pickle relish
2 TBSP. prepared horseradish
3 TBSP. chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 oz. mahi mahi, cut into 8 strips
1 large egg, lightly beaten
1 8 oz. bag coleslaw mix
2 TSP. olive oil
Grate enough lemon peel to measure 2 1/2 tsp.
Halve lemons; squeeze enough juice to measure 1/4 cup.
Mix peel, 2 TBSP. juice, mayonnaise, 1/4 cup green onions, relish, horseradish, and 2 TBSP. dill in a bowl; set aside.
Grind bread to fine crumbs in processor.
Place 1 cup breadcrumbs in medium bowl.
Place remaining breadcrumbs in a 13x9 inch baking dish.
Using on/off turns, very coarsley chop fish in processor (do not form paste).
Add fish to breadcrumbs in bowl; gently mix in egg, 1 TBSP. sauce, and 1/4 cup green onion.
Shape fish mixture into 3 1/2 inch round cakes; thickly coat with breadcrumbs in baking dish.
Toss coleslaw mix, 3 TBSP. sauce, 2 TBSP. lemon juice and 1 TBSP. dill in a bowl.
Season with salt and pepper.
Heat oil in large nonstick skillet over medium heat.
Add fish cakes, saute until cooked through, about 2 minutes per side.
Serve fish cakes with slaw and sauce.
Serves 4
Grilled Flounder with Pineapple Salsa
2 cups cubed fresh pineapple
2 green onions, chopped
1/4 cup finely chopped green pepper
1/4 cup minced fresh cilantro
4 tsp. plus 2 TBSP. lime juice, divided
1/8 tsp. plus 1/4 tsp. salt, divided
Dash cayenne pepper
1 TBSP. canola oil
8 fillets (4 oz.) each
1/8 tsp. pepper
In a small bowl, combine the pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne.
Chill until serving.
Combine oil and remaining lime juice, brush over fillets.
Sprinkle with pepper and remaining salt.
Coat grill rack with cooking spray before starting grill.
Grill fish, covered, over medium heat for 3 to 4 minutes on each side or until fish flakes easily with fork.
Serve with salsa.
Serves 8
Moroccan Grilled Tuna
1/2 cup plain yogurt
Juice of 1 lemon
1 TBSP. extra-virgin olive oil
2 to 3 cloves garlic, smashed
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
Kosher salt and black pepper
4 skinless fillets
1/4 cup chopped parsley, for garnish
Lemon wedges for garnish
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 tsp. salt, and pepper to taste in a small bowl.
Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce.
Add the tuna to the bag and turn to coat with the marinade.
Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat a grill to medium-high.
Remove the and blot off excess yogurt with paper towels.
Lightly oil the grill and add the tuna; cook turning until browned on the outside and opaque in the center; 4 to 6 minutes per side, depending on the thickness.
Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
Serves 4
Cajun Shark
1 1/2 lbs. shark, cut into bite size pieces
2 TBSP. olive oil
1 clove garlic, crushed
2 TBSP. soy sauce
1 TBSP. lemon juice
1/8 tsp. crushed red hot pepper
Saute garlic in olive oil until golden, discard garlic.
Pat shark dry on paper towels. In the same pan, cook shark in oil over medium heat until it flakes easily with a fork, about 4 to 5 minutes.
Remove to a warm plate.
Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring occasionally.
Add shark to pan, sprinkle with the crushed red pepper.
Heat stirring for 1 minute.
Serves 4
