Article by Mary Jock
Grilled Sea Bass
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
Lemon pepper to taste
Sea salt to taste
4 sea bass fillets
3 TBSP butter
3 large cloves garlic, chopped
1 TBSP chopped Italian flat leaf parsley
1 1/2 TBSP extra virgin olive oil
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt.
Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley.
Remove from heat when the butter has melted. Set aside.
Lightly oil grill grate.
Grill fish for 7 minutes, then turn and drizzle with butter.
Continue cooking for 7 minutes, or until easily flaked with a fork.
Drizzle with olive oil before serving.
Crab Alfredo
12 oz. fettuccine
3 TBSP butter
4 cloves garlic, minced
3 TBSP all-purpose flour
1 cup heavy cream
1 cup low-sodium chicken broth
1 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
1 TBSP Old Bay, plus more for sprinkling
Kosher salt
Freshly ground black pepper
2 TBSP parsley, freshly chopped parsley, plus more for garnish
1 lb. lump crab meat
Juice of 1/2 lemon
In a large pot of salted boiling water, cook linguine according to package directions until al dente.
Drain and return to pot.
In a large skillet over medium heat, melt butter.
Add garlic and cook until fragrant, 1 minute.
Add flour and stir until golden.
Pour over heavy cream and chicken broth and simmer until thick, 3 minutes.
Add Parmesan cheese and let melt, 2 minutes.
Season with Old Bay, salt and pepper.
Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
Garnish with Old Bay, parsley, Parmesan cheese and squeeze with lemon.
Serve.
Baked Flounder with Dill and Caper Cream
1 TBSP olive oil?
1 1/2 lbs. flounder fillets
Salt and ground black pepper to taste
1 TBSP chopped fresh dill
1/2 cup sour cream
?2 TBSP capers, drained and rinsed
Lemon, zested ???
1 lemon, cut into wedges
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil and coat with olive oil.
Arrange flounder fillets on prepared baking sheet and season with salt and pepper.
Bake in preheated oven for 10 minutes and sprinkle evenly with dill.
Continue baking until fish flakes easily with a fork, about 2 minutes more.
Stir together sour cream, capers, and lemon zest in a bowl and season with salt.
Serve fish with lemon wedges and sour cream caper sauce.
Mahi-Mahi Tacos with Ginger-Lime Dressing
1 TBSP olive oil?
?Salt and pepper to taste
?6 mahi-mahi fillets
1/3 cup sour cream
?1 TBSP lime juice?
1 tsp. fresh ginger, minced
1/4 tsp. ground cumin ?
1 dash cayenne pepper
1 large mango, peeled, seeded and diced? ??? ?
1 cup pineapple, diced
1 avocado, peeled, pitted and diced?????
1 jalapeno pepper, minced
6 warmed soft flour tortillas
1 cup fresh cilantro, chopped ?
Heat the olive oil in a large skillet over medium-high heat.
Season the mahi-mahi with salt and pepper.
Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
Whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper. Set aside.
Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
Assemble tacos by placing a cooked mahi-mahi fillet into the center of a warmed tortilla.
Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce.
Finish with a generous pinch of chopped cilantro.
Serves 6.
Seared Tuna
Korean-Style
3 TBSP soy sauce
1 tsp. sugar
1/8 tsp. dried red-pepper flakes
1/2 cup canned low-sodium chicken broth
4 tuna steaks, about 1 inch thick
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP cooking oil
1 tsp. Asian sesame oil
1 scallion including green top, chopped
4 cloves garlic, minced
In a small bowl, combine the soy sauce, sugar, red pepper flakes and broth.
Sprinkle the fish with the salt and black pepper.
Heat the cooking oil in a large frying pan over medium-high heat.
Add the tuna and cook until brown, about 3 minutes.
Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
Reduce the heat to medium-low and add sesame oil in the pan.
Stir in the scallion and garlic. Cook for 1 minute, stirring constantly.
Add the soy sauce mixture and simmer until reduced to approximately 1/3 cup, about 2 minutes.
Cut the tuna into slices and serve with the sauce.
Serves 4.
Lobster Tails with Honey Garlic Butter White Wine Sauce
4 lobster tails
1/2 small onion, cut into
4 wedges
1/2 cup unsalted butter
1/3 cup white wine
1/4 cup honey
7 large cloves garlic, crushed
2 TBSP fresh lemon juice
1 tsp. salt
Cracked pepper to taste
Lemon slices
2 TBSP fresh parsley, chopped
Position a rack in the middle of the oven (4 to 6 inches from heat element).
Preheat broiler and line a baking tray with foil.
Rinse lobster and pat dry with paper towels.
In a small saucepan, melt the butter over medium heat.
Add the garlic and sauté until fragrant, about 1 minute.
Add the white wine.
Allow to simmer and reduce slightly, about 2 to 3 minutes.
Add honey, lemon juice, salt and pepper.
Whisk until the honey has melted through the butter and the mixture is well combined. Set aside.
Using sharp kitchen shears, cut the top shell down the center of the back to the end of the tail, leaving tail fan intact.
Remove vein and shell shards, if any.
Run your finger between the meat and the shell to loosen it.
Spread the meat slightly open.
Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
Place an onion wedge beneath between the meat and the shell.
Place lobster tails, meat side up, on baking sheet. Set aside.
Sprinkle each lobster with a pinch of salt and a little pepper, if desired.
Using half of the sauce, pour or brush over each lobster tail and reserve the remaining sauce for serving.
Broil for 12 to 14 minutes or until lobster meat is opaque and edges are slightly charred.
Garnish with parsley and serve immediately with the remaining sauce and lemon slices.
Serves 4.
Lemon Shrimp with Parmesan Rice
2 cups chicken broth
2 cups instant rice, uncooked
1 lb. uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 TBSP butter
2 TBSP olive oil
2 tsp. garlic, minced
3 TBSP lemon juice
1/4 tsp. pepper
1/2 cup Parmesan cheese
2 TBSP minced fresh parsley
In a small saucepan, bring the chicken broth to a boil.
Stir in rice and cover.
Remove from the heat and let stand for 5 minutes.
In a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turns pink, 4-5 minutes.
Add garlic; cook 1 minute longer.
Stir in lemon juice and pepper.
Stir cheese and parsley into rice; serve with shrimp.
Micky D’s
Tartar Sauce
1/2 cup Hellman’s mayonnaise
3 1/2 TBSP dill pickle relish, divided
1 1/2 tsp. capers
2 TBSP onions, chopped and divided
1/2 tsp. dried parsley flakes
1/2 tsp. sugar
In a blender, combine mayonnaise, 2 TBSP pickle relish, capers, 1 TBSP chopped onion, parsley and sugar.
Blend until smooth.
Stir in remaining pickle relish and onion.
Transfer tartar sauce to a bowl and cover with plastic wrap.
Refrigerate for at least 2 hours before serving.
