Article by Mama Jock
Potato-Horseradish Crusted Mahi-Mahi
Submitted by Frank Kinelski
1 cup precooked shredded potatoes
1 shallot, finely chopped
1 TBSP. prepared horseradish
1 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 lbs. mahi-mahi, skin removed
4 tsp. reduced-fat mayonnaise
1 TBSP. canola oil
1 lemon, quartered
Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl.
Cut mahi into serving size pieces.
Spread each portion of fish with 1 tsp. mayonnaise, then top with 1/4 of the potato mixture, pressing the mixture onto the fish.
Heat oil in a large nonstick skillet over medium-high heat.
Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes.
Gently, turn the fish over, reduce the heat to medium and continue cooking until fish flakes easily with a fork, 4 to 5 minutes.
Serve with lemon wedges.
Serves 4.
Baked Flounder with Feta and Tomatoes
1 TBSP. extra-virgin olive oil
1 1/2 cups chopped onion
3 cups chopped tomato
1/4 cup dry white wine
2 tsp. fresh oregano, divided
1 tsp. red wine vinegar
3/8 tsp. kosher salt, divided
1/4 tsp. ground black pepper
Dash of crushed red pepper
4 flounder fillets
1 TBSP. chopped fresh parsley
1/2 cup feta cheese, crumbled
Preheat oven to 400 degrees.
Heat a large ovenproof skillet over medium heat.
Add oil to coat.
Add onion; saute 5 minutes or until tender.
Stir in the tomato, wine, 1 tsp. oregano, vinegar, 1/8 tsp. salt, black pepper and crushed red pepper; bring to a simmer.
Cook 3 minutes, stirring occasionally.
Sprinkle fish evenly with remaining 1/4 tsp. salt.
Gently place fish in the tomato mixture.
Bake for 18 minutes or until fish flakes easily with a fork.
Sprinkle with the remaining 1 tsp. oregano, parsley and feta.
Serves 4.
Seafood and Corn Gumbo
3/4 cup vegetable oil
1 (16 oz.) bag corn
1 cup flour
1/4 cup chopped yellow onion
1 1/4 cup chopped green onion, divided
1 clove garlic, minced
2 cups chopped green bell pepper
1 cup chopped celery
2 TBSP. fresh parsley
2 cups crushed canned tomatoes
4 cups chicken stock
2 bay leaves
1/2 tsp. dried thyme leaves
1 tsp. hot pepper sauce
1 tsp. salt
1 lb. medium shrimp,peeled
1 lb. lump crabmeat
1 pt. fresh oysters with liquor
Cooked rice
In a large heavy pot or dutch oven, heat the oil over medium heat and add flour.
Cook, stirring constantly to make a dark brown roux.
Add onion, 1 cup green onion, garlic, bell pepper, celery, and 2 tsp. parsley.
Cook, stirring often for 10 minutes or until lightly golden.
Add the tomatoes, chicken stock, bay leaves, thyme, hot sauce and salt.
Reduce heat to medium-low and simmer, uncovered for 45 minutes.
Add frozen shrimp last ten minutes of cooking.
Add shrimp and crabmeat; simmer for 6 to 8 minutes or until shrimp turn pink.
Remove and discard bay leaves.
Add oysters, if desired, and cook for 3 to 4 minutes, or until edges of oysters curl.
Remove from heat.
Add remaining green onions and a bit more fresh parsley and serve with the rice and additional hot sauce, if desired.
Serves 8.
Pan-Seared Striped Bass with Chile Lime Butter
For Chili Lime Butter:
1/2 stick butter, softened
1 TBSP. finely chopped shallot
1 tsp. finely grated fresh lime juice
1 tsp. minced fresh serrano chile, including seeds
1/2 tsp. salt
Stir together butter, shallot, zest, lime juice, chili and salt in a bowl.
For Fish:
6 pieces striped bass with skin left on
1/2 tsp. salt
2 TBSP. vegetable oil
Score striped bass skin in 3 or 4 places with a thin sharp knife (do not cut through flesh).
Pat fish dry and sprinkle with salt.
Heat 1 TBSP. oil in a large nonstick skillet over moderate heat; saute 3 pieces of fish, turning over once with spatula until golden and cooked through.
Transfer to plate.
Saute remaining fish in remaining TBSP. oil in the same manner.
Serve each piece of fish with a dollop of chili lime butter.
Serves 6.
Sauteed Striped Bass with Salsa Fresca
For Salsa:
2 cups ripe tomatoes, chopped
1 small onion, minced
1 small clove garlic, minced
1 jalapeno or to taste, deveined, seeded, and minced
1/4 cup minced cilantro
1 tsp. sherry or white wine vinegar
Salt and pepper
Combine all of the ingredients; taste for seasoning and set aside.
For Fish:
1 large or 2 small striped bass fillets
1/4 cup peanut oil
Flour for dredging
Heat a large nonstick skillet over medium-high heat.
Cut the fillets into serving size pieces.
Add the oil to the skillet, dredge the fillets in the flour, shaking off any excess and add to the pan.
Cook over high heat, turning once, until nicely browned.
Serve immediately with the salsa.
Serves 4.
Fresh Crab and Mango Salad
8 oz. crab meat
1 TBSP. canola oil
1 TBSP. rice wine vinegar
1 lemon, juiced
1 avocado, diced
1 mango, diced
3 TBSP. mint, torn
3 scallions, thinly sliced on a bias
Salt and black pepper
In a large bowl whisk together canola, vinegar and lemon juice.
Toss crab, avocado and mango with dressing.
Gently stir until coated with the dressing and then lightly toss in mint and scallions.
Season with salt and pepper to taste.
Serve alone in a lettuce cup or with crackers, toast points or chips.
Serves 10.
Sesame-Crusted Tuna with Ginger Cream
1/4 cup vegetable oil
1/2 cup thinly sliced peeled ginger
1/2 small onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup rice vinegar
1/4 cup orange juice
2 TBSP. mirin
2 TBSP. dry white wine
1 TBSP. Sriracha chili sauce
1 1/2 cups heavy cream
Salt and pepper, to taste
6 tuna steaks, 1-inch thick
1/2 cup sesame seeds
Noodles
In a saucepan, heat 2 TBSP. of oil.
Add the ginger, onion, and garlic; cook over moderate heat, stirring, until softened, 5 minutes.
Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost absorbed.
Add the cream and simmer until reduced by half, 15 minutes.
Strain the sauce, season with salt and pepper; keep warm.
Season the tuna with salt and pepper and coat both sides with the sesame seeds.
In a nonstick skillet, heat the remaining 2 TBSP. of oil.
Add the tuna; cook over moderately high heat, turning once, until sesame seeds are browned and the tuna is medium-rare, 5 minutes.
Slice the tuna 1/3-inch thick and serve with the ginger cream and noodles of your choice.
Serves 6.
Flounder with Cilantro-Chipotle Rice
4 flounder fillets
Cooking Spray
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup bottled chipotle salsa, divided
Lime wedges
Cilantro-Chipotle Rice, recipe follows
Heat a large nonstick skillet over medium-high heat.
Coat pan and fillets with cooking spray.
Sprinkle fillets evenly with salt and pepper.
Add 2 fillets to pan, flat sides up; cook 4 minutes on 1 side or until browned.
Turn fillets over; spoon 1 TBSP. salsa over each fillet.
Cook 3 minutes or until fish flakes easily when tested with fork or until desired degree of doneness.
Repeat procedure with remaining 2 fillets.
Serve with lime wedges and the rice.
Cilantro-Chipotle Rice:
1 (10 oz.) package frozen brown rice
1/3 cup bottled chipotle salsa
1/4 cup chopped fresh cilantro
Heat rice according to package directions.
Transfer rice to a medium bowl.
Stir in salsa and cilantro.
Serve immediately.
Serves 4.
Flounder with Fettuccine
1 1/2 cups milk
4 flounder fillets
1/4 cup flour
1 1/2 cups chicken stock
1 tsp. Dijon mustard
1/4 tsp. black pepper
8 oz. spinach fettuccine
1/4 cup butter, divided
1/4 tsp. nutmeg
1/3 cup Parmesan cheese, divided
1/3 cup Gruyere cheese, divided
1 (10 oz.) package frozen chopped spinach thawed and drained well
Preheat oven to 400 degrees.
Pour milk into a large skillet over medium heat,
Place fillets into the milk.
Bring to a simmer; cook the fish 1 minute.
Transfer fillets to a plate and pour milk into a large measuring cup.
Fill a large pot with lightly salted water and bring to a boil.
Stir in the spinach fettuccine, bring back to a boil; cook pasta about 8 minutes; drain and transfer into a 2 quart casserole.
Toss with 1 TBSP. butter.
Melt remaining 3 TBSP. butter in skillet over medium heat and wisk flour into butter, stirring constantly until mixture forms a paste; cook and stir 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined.
Bring to a simmer, reduce heat to low and simmer until sauce has thickened, stirring often.
Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup Parmesan cheese and Gruyere cheese.
Spread spinach over fettuccine noodles; arrange fillets on top of spinach.
Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheese over the top.
Bake in preheated oven until sauce is bubbling, about 15 minutes.
Heat the oven’s broiler and broil until cheese topping is browned, 1 to 2 minutes.
Serves 4.
Pan-Seared Scallops with Bacon and Spinach
3 center cut bacon slices
1 1/2 lbs. jumbo sea scallops
1/4 tsp. plus 1/8 tsp. kosher salt, divided
1/4 tsp. ground black pepper, divided
1 cup onion, chopped
6 garlic cloves, sliced
12 oz. fresh baby spinach
4 lemon wedges
Cook bacon until crisp.
Remove bacon, reserving 1 TBSP. of drippings in pan.
Coarsely chop and set bacon aside.
Increase heat to high.
Pat scallops dry with paper towels.
Sprinkle scallops evenly with 1/4 tsp salt and 1/8 tsp. pepper.
Add scallops to drippings; cook 2 1/2 minutes on each side or until done.
Transfer to plate; keep warm.
Reduce heat, add onion and garlic to pan; saute 3 minutes, stirring frequently.
Add half of spinach; cook 1 minute.
Add remaining spinach; cook until wilted.
Remove from heat and stir in remaining salt and pepper.
Divide spinach among 4 plates; top each with the bacon and 3 scallops.
Serve immediately with lemon wedges.
Serves 4.
Seared Mahi-Mahi with Hot and Sour Mango Relish
1/3 cup finely chopped shallot
3 TBSP. vegetable oil
1 fresh chile, minced, including seeds
2 firm ripe mangoes, peeled, pitted, diced (3 1/2 cups)
1 1/2 TBSP. Asian fish sauce
1 TBSP. sugar
1/4 tsp. salt
2 TBSP. fresh lime juice, or to taste
4 mahi fillets, with skin
Lime wedges
Cook shallot in 2 TBSP. oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden.
Add chile; cook, stirring until softened.
Add mangoes, fish sauce, sugar, and salt; cook, stirring occasionally until mango is softened and mixture is slightly thick.
Remove from heat and stir in lime juice.
Transfer relish to a bowl.
Pat fish dry and season with salt and pepper.
Heat remaining TBSP. of oil in cleaned skillet over moderately high heat until it just begins to smoke.
Cook fish, skin side down first, turning over once until golden and just cooked through, 12 to 16 minutes total.
Serve fish topped with relish.
Serves 4.
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