Article by Mama Jock
Beer-Battered Mahi Soft Tacos with Coleslaw and Avocado Sauce
submitted by Jeanne Kelly
Coleslaw:
4 cups green cabbage, finely shredded
1/2 cup white onion, thinly sliced
3 TBSP fresh lime juice
2 TBSP fresh cilantro
1/2 tsp. oregano, dried
Sauce:
1/2 cup mayonnaise
1/2 large avocado, peeled and pitted
1/2 cup cilantro leaf
3 TBSP fresh lime juice
1/8 tsp. cayenne pepper
Mahi:
1/2 cup all-purpose flour (plus 2 TBSP)
1/2 cup rice flour (plus 2 TBSP)
1/2 tsp. salt
1 (12 oz.) bottle of cold beer
12 oz. mahi fillets (cut into 2-inch strips)
Additional all-purpose flour
Vegetable oil (for frying)
16 corn tortillas
8 large fresh cilantro stems
Lime wedge
For coleslaw, toss all ingredients in medium bowl to blend.
Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
For sauce, blend all ingredients in mini processor.
Add water by teaspoonfuls to thin if desired.
Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
For mahi, combine first 3 ingredients in large bowl and gradually whisk in beer.
Place fish in large strainer.
Spoon additional flour over fillets.
Toss fish in strainer to coat.
Shake well, releasing excess flour.
Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
Pour enough vegetable oil into heavyweight medium size saucepan to reach depth of 1/2-inch.
Attach deep-fry thermometer to side of pan and heat oil to 375-degrees.
Working in batches, lift fish from batter and drop into hot oil.
Fry until crisp and golden, about 1 minute per side.
Transfer fish to paper towels to drain.
Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side.
Stack 2 tortillas for each taco.
Using tongs, place some slaw in center of each tortilla stack.
Top with sauce, cilantro sprig, and fish.
Fold edges of tortillas over filling.
Repeat with remaining ingredients.
Place 2 tacos on each of 4 plates.
Garnish with lime wedges; serve.
Lobster Sauce
1/2 cup butter
1 lb. lobster meat, diced
1 medium onion, diced
2 large stalks celery, diced
2 carrots, peeled and chopped
1 tsp. fresh thyme, minced
1/8 tsp. fresh parsley, chopped
1 tsp. whole black peppercorns
1/8 tsp. seasoned salt
1 bay leaf
1/8 tsp. lemon juice
1/4 cup all-purpose flour
2 TBSP tomato paste
1/2 cup cream sherry
1 quart heavy cream
1/2 tsp. salt and pepper
Melt the butter in a large pot over medium heat.
Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf and lemon juice.
Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes.
Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly.
Pour in sherry and cook for a minute or two to cook off the alcohol.
Pour in the heavy cream, and bring to a simmer.
Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes.
Strain through a fine mesh strainer, and discard the solids.
Season to taste with salt and pepper.
Serve over mashed potatoes.
Caribbean Shrimp Bruschetta
submitted by Bill Regine
1 lb. shrimp, cooked peeled, coarsely chopped
1 cup Monterey Jack cheese, shredded
1 mango, peeled and chopped (1 cup)
1/4 cup bell pepper, finely chopped
1/4 cup sliced green onion
2 TBSP lime juice
1/2 tsp. allspice, ground
1/2 tsp. Thyme Leaves
1/4 tsp. red pepper, crushed
1/4 tsp. salt
1 loaf French bread, cut into 1/2-inch slices
Olive oil
Preheat oven to 400-degrees.
Mix shrimp, cheese, mango, bell pepper, green onion, lime juice, allspice, thyme, red pepper and salt in a large bowl until well blended.
Place bread slices on foil-lined baking sheet.
Brush lightly with olive oil.
Bake 6 to 8 minutes or until lightly toasted, turning once.
Spoon shrimp mixture evenly onto bread slices.
Bake 8 to 10 minutes or until heated through and cheese is melted.
Serve.
Garlic Bread Topped With Crab Meat and Spinach
submitted by Susan Santos
6 oz. fresh lump crab meat
1/4 cup shredded mozzarella cheese
1/4 cup mayonnaise
1/2 cup frozen chopped spinach, squeezed of all liquid
2 scallions, sliced
3 garlic cloves, minced
1 teaspoon Old Bay seasoning, adjust to taste
1 egg, lightly whisked
1 cup mozzarella cheese, shredded
Oil, to drizzle
Preheat oven to broil.
Place all slices of bread in a single layer on a cookie sheet.
Place under broil to lightly brown one side.
Flip to lightly brown other side.
Gently, mix all topping ingredients together.
Top the bread with the topping mixture.
Sprinkle with cheese and drizzle lightly with oil.
Place under broiler for a couple minutes until bubbly and lightly browned.
Serve.
Mrs. D’s
Seafood Pasta
submitted by Bea Doherty
2 TBSP olive oil
2 TBSP butter
1 lb. scallops
1 lb. shrimp
6 cloves garlic
3/4 cups dry white wine
28 oz., whole or diced tomatoes
Salt and pepper, to taste
1/4 tsp. crushed red pepper
1/4 cup heavy cream, warmed
12 whole basil leaves, torn
Chicken broth, if needed
1 lb. pasta
Preheat oven to 350 degrees.
Cook pasta for just over half the cooking time
Heat 1 TBSP olive oil and 1 TBSP butter in a heavy skillet over medium-high heat.
Brown the scallops just until they get good color on the outside, about 45 seconds to a minute per side.
Remove to a plate and set aside.
Add 1 TBSP each of both olive oil and butter to the skillet.
When hot, throw in shrimp and brown. (Don't completely cook scallops or shrimp.)
Remove to a plate and set aside.
Add a small splash of oil to the pan.
Cook the garlic for 30 seconds, then pour in the wine.
Let wine bubble up and reduce for a minute or two.
Pour in the tomatoes (including juice.)
Add salt, pepper and red pepper flake.
Cook the sauce over medium-high heat for 10-15 minutes.
Tear off two large sheets of heavy duty aluminum foil.
Overlap them on an ovenproof platter (make the overlap about 6-inches) with some depth on in a baking sheet.
Pour the pasta onto the platter.
Pour all the sauce over the pasta (juice and all).
Pour on the seafood, making sure to add all the juices that may have dripped on the plate.
Gather up the two ends of the foil and roll them down so that they're tightly sealed.
Do the same with the shorter sides.
Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all melded together.
To serve, open the foil and drizzle a little warm cream all over the top.
Sprinkle basil and serve.
Seafood
Alfredo Dip
3 TBSP butter
2 TBSP all-purpose flour
1 cup heavy cream
1/2 lb. medium shrimp, shelled and deveined
Shrimp Medium Size
1/2 lb. crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper
Melt the butter in a pan over medium heat.
Whisk in the flour and cook to make a smooth paste, about 5 minutes.
Gradually stir in the heavy cream.
Continue to whisk the mixture until thick and smooth, about 5 minutes.
Stir in the shrimp and crabmeat.
Add the Parmesan cheese, and stir until melted.
Season to taste with salt and white pepper.
Serve warm as a dip.
Seafood
Portofino
2 oz. butter
2 oz. yellow onions, 1/4-inch dice
2 oz. roux
8 oz. milk
1/2 pint heavy cream
1 oz. shrimp stock
1 tsp. Old Bay Seasoning
8 oz. white wine
11 garlic cloves, minced
3 TBSP olive oil
1 lb. mushroom
1 lb. linguine, precooked
Fresh parsley
2 lbs. shrimp
1 lb. crab meat
1 lb. scallops
60 mussels
Roux:
Heat 4 TBSP vegetable oil on medium/high.
Add 4 TBSP flour. Stir continuously until oil flour mixture browns. Set aside.
Portofino Sauce:
Melt butter on medium heat.
Add diced onion and garlic, stirring frequently, about 5 minutes.
Add white wine.
Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
Stir in roux, shrimp stock, and Old Bay Seasoning. Cook for 3 minutes.
Add milk and heavy cream.
Turn heat on high just until mixture starts to boil.
Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready and can be stored for up to one week in the refrigerator.
Heat oil in saute pan over medium flame.
Add mushrooms and cook for 2 minutes.
Add mussels and cook for 30 seconds.
Add shrimp, crab meat and scallops. Cook until heated through, stirring.
Add portofino sauce and cook until bubbling throughout.
Move mushrooms and seafood to one side of pan and add linguine to other side.
Using tongs, coat pasta with sauce. (mussels should be open).
Serve.
If you have a favorite seafood recipe that you would like to share with fellow readers of the Coastal Fisherman, you can email them to [email protected] or mail them to the Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842
