Article by Mama Jock
Shrimp Artichoke Dip
1 cup shredded cheddar cheese
1 cup grated Swiss cheese
1 (14 oz.) can artichoke hearts, drained
1/2 cup chopped green onions
1/2 tsp. garlic salt
1/2 cup mayonnaise
2 cups cooked and peeled shrimp
Paprika, for garnish
Preheat oven to 350 degrees.
In a medium baking dish, mix together cheddar cheese, Swiss cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp.
Sprinkle with paprika.
Bake for 20 minutes, or until bubbly and lightly browned.
Serve.
Pesto Crusted Mahi Mahi with Blistered Tomatoes and Lemon Butter Sauce
Fish:
4 mahi fillets
1/2 cup basil pesto
1 cup Panko breadcrumbs
Salt and pepper to taste
Tomatoes:
1 TBSP extra virgin olive oil
1 whole clove garlic, peeled
2 cups cherry tomatoes
Salt and pepper to taste
Sauce:
1 tsp. extra virgin olive oil
2 tsp. minced shallot
6 tsp. fresh lemon juice
1/2 tsp. lemon zest
Salt and pepper to taste
1/2 cup (1 stick) cold butter, sliced into 8-10 pats
Extra lemon wedges, for garnish
Fish
In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste. Add seasoning as necessary.
Place mahi portions on a large baking sheet.
Spread pesto mixture evenly across all four mahi portions.
Use your fingers to pat the pesto mixture down into the fish to form an even crust.
Bake mahi at 375-degrees for 12-16 minutes, until cooked through.
Tomatoes
While the fish cooks, prepare the blistered tomatoes.
Heat olive oil over medium-high heat in a cast iron skillet.
When oil simmers, add tomatoes and garlic clove.
Cook without stirring for 2 to 3 minutes. The tomatoes will pop and sizzle a bit, so keep an eye out for flying oil or tomato juice.
Season tomatoes with salt and pepper to taste.
When tomatoes have begun to blister, give them a stir to turn them over so that the other sides can start to blister as well.
Cook an additional 2 to 3 minutes without stirring, until tomatoes are softened and have charred and blistered on all sides.
Sauce
Heat oil in a medium, nonreactive skillet over medium heat.
When oil simmers, add shallot and sauté for 1 minute until shallot has softened.
Whisk in lemon juice, lemon zest, salt, and pepper and remove sauce from heat.
Let cool 2 to 3 minutes, until sauce has stopped simmering but is still warm.
Whisk in butter 1 pat at a time, whisking constantly until the whole pat is melted into the sauce before adding another.
To assemble, drizzle a bit of sauce on the bottom of a plate or pasta bowl.
Place pesto crusted mahi-mahi on top of the sauce and top with blistered tomatoes.
Add a lemon wedge for garnish and serve immediately.
Asian-Style Flounder Packets
2 large green onions
2 TBSP soy sauce
2 TBSP seasoned rice vinegar
2 tsp. ginger
Preheat oven to 425 degrees.
Cut tops of green onions crosswise into 2-inch pieces, then cut each piece lengthwise into thin strips; reserve for garnish.
Thinly slice white part of green onions.
In small bowl, mix soy sauce and rice vinegar.
Cut four 15" by 12" sheets of aluminum foil.
Arrange 1 flounder fillet on half of each piece of foil.
Spread each with 1/2 tsp. ginger.
Spoon 1 TBSP soy-sauce mixture over each flounder fillet.
Top with sliced green onions.
Fold other half of foil over fish.
To create sealed packets, fold edges of foil over about 1/2-inch all around, overlapping folds.
Place packets in a jelly-roll pan.
Bake for 8 minutes.
When serving, cut an “X” in the top of each packet to let steam escape before serving.
Check that fish flakes easily when tested with a fork.
Garnish fish with reserved green-onion strips.
Grilled Tuna Steaks with Wasabi Mayo
4 tuna steaks
5 TBSP toasted sesame oil
4 TBSP soy sauce
3 TBSP teriyaki sauce
3 tsp. garlic, minced
1 1/2 TBSP honey
1 TBSP rice vinegar
1 TBSP fresh ginger, grated
Zest of 1 lime
Wasabi Mayo
1/2 cup mayonnaise
7 oz. Greek yogurt
3 tsp. prepared wasabi*
2 tsp. freshly squeezed lime juice
3/4 tsp. kosher salt
1/2 tsp. lime zest
Prepare grill.
Place tuna in shallow baking dish, large enough to hold all four steaks.
Whisk all other ingredients together and pour marinade over tuna.
Cover and let marinate at room temperature for 1 hour, flipping steaks halfway through.
Cook steaks on grill for 3 minutes on each side for medium rare.
For wasabi mayo: Whisk all ingredients together in a medium and chill until ready to serve.
Serve tuna steaks with a generous dollop of Wasabi mayo.
Mardi Gras Mahi
1 cup orange juice
2 tsp. fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 TBSP chili powder
Salt
Fresh ground black pepper (to taste )
1 cup shredded red cabbage
1 tsp. sugar
1 TBSP red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 tsp. olive oil
1/4 tsp. fresh lemon juice
1 tsp. thyme
1/2 tsp. salt
Fresh ground black pepper
1 tsp. fresh minced garlic
Marinate fish for 2 to 4 hours.
Dust with seasoning before grilling.
Grill on a well oiled grate until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage.
Turn down the heat and let cook for 2 to 3 minutes.
Cook red cabbage separate, as it will discolor other vegetables.
Drain and keep warm.
Blanch zucchini and yellow squash and drain well (place in boiling water about 1 minute).
Heat olive oil and garlic in saute pan over medium high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through.
Serve immediately by placing some of the vegetables on each plate.
Place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish.
Grilled Mahi With Pineapple Rum Glaze
2 TBSP butter
1 small red onion, diced
2 shallots, chopped
2 garlic cloves, minced
1/2 cup grilled pineapple, diced small
1/4 cup honey
3 oz. dark rum
1/2 cup pineapple juice
4 green onions, chopped
4 mahi fillets, boneless and skinless
Lemons or lime pepper, to taste
3 TBSP olive oil
In a saucepot over medium heat, add the butter, red onion, shallots and garlic.
Cook for 3 minutes until the onions are soft, but not brown.
Add the grilled pineapple, honey, dark rum, pineapple juice and green onions.
Bring to a boil, remove from heat and set aside.
Season to taste with salt and pepper.
Preheat grill to medium high.
Place the mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat.
Brush lightly with olive oil.
Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.
Serve.
Captain Crunch Shrimp
2/3 cup beer
1/2 cup masa flour
1 egg
2 TBSP white sugar
1 1/2 tsp. baking powder
1 1/2 cups Cap'N Crunch cereal, crushed
1/2 cup cornmeal
24 shrimp
3 cups oil for frying
For Dipping Sauce:
1/2 cup marmalade
2 TBSP deli-style Dijon mustard
Line a baking sheet with waxed paper.
Whisk beer, masa flour, egg, sugar and baking powder together in a bowl until beer batter is smooth.
Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
Dredge shrimp through cornmeal, holding shrimp by the tail.
Shake off excess cornmeal.
Dip shrimp in beer batter, allowing excess to drip back into batter.
Roll shrimp in the crushed cereal until evenly coated.
Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
Heat oil in a deep-fryer or large saucepan to 350-degrees.
Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes.
Transfer cooked shrimp to a paper towel-lined plate using tongs.
Stir marmalade and mustard together in a bowl until sauce is smooth.
Serve cooked shrimp alongside dipping sauce.
Shrimp Surprise Spread
1 (8 oz.) package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 lb. small shrimp
1 1/2 cups cocktail sauce
1 green bell pepper, diced
4 green onions, diced
2 cloves garlic, minced
1 tomato, diced
2 1/2 cups mozzarella, shredded
Crackers
In a bowl, combine the cream cheese, sour cream and mayonnaise until well-blended.
Spread into a 9x13 inch baking dish.
Scatter the shrimp generously over the top of the mixture.
In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic and tomato.
Working in layers, spread a portion of the cocktail sauce mixture over the shrimp.
Sprinkle with a portion of the shredded mozzarella cheese.
Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top.
Serve with assorted crackers for dipping.
If you would like to share your favorite recipe with Coastal Fisherman readers, you can email it to [email protected] or mail it to Coastal Fisherman, 12748 Sunset Ave., Ocean City, MD 21842.
