Article by Mama Jock
Seven Spiced Shark Steaks
3 shark steaks
¼ cup soy sauce
¼ cup Worcestershire sauce
2 TBSP. onion powder
2 TBSP. garlic salt
2 TBSP. chopped fresh thyme
2 TBSP. black pepper
2 TBSP. chili powder
Rinse the shark steaks and trim off any skin.
Mix together all of the above ingredients in a small bowl to form a paste.
Spread a thin layer of the soy sauce mixture on both sides of each shark steak.
Place on a plate and cover.
Allow to marinate in the refrigerator for 30 minutes.
Preheat oven to 325 degrees.
Arrange the shark on a baking sheet.
Bake the fish until cooked through, about 40 minutes, turning once half way through the cooking time.
Serves 3.
Cajun Wahoo
½ cup butter, melted
½ cup extra-virgin olive oil
6 garlic cloves
1/3 cup fresh parsley
2 TBSP. Cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets, ½ inch thick
Lemon wedges, for garnish
Spray grill with oil to prevent sticking.
Preheat for 10 minutes.
Mix first six ingredients in a blender.
Puree into a smooth sauce.
Brush both sides of the fillets with the sauce.
Place on grill and cook turning once or twice.
Brush on more sauce as needed.
Grill for about 5 minutes.
Fish flakes easily when tested with fork.
Serves 6.
Hoisin-Glazed Tuna Burgers with Pickled Cucumber
1/3 cup water
¼ cup cider vinegar
1 tsp. sugar
½ tsp. minced garlic
1/8 tsp. ginger
¼ tsp. crushed red pepper
24 thin English cucumber slices
½ cup Panko breadcrumbs
1/3 cup thinly sliced green onions
2 TBSP. chopped fresh cilantro
1 TBSP. low sodium soy sauce
½ tsp. ginger
1 tsp. lime zest
1 (1 pound) skinless tuna, finely chopped
1 large egg white
1 ½ tsp. dark sesame oil
1 TBSP. hoisin sauce
4 hamburger buns
Combine first 6 ingredients in a small saucepan; bring to a boil.
Remove from heat; add cucumber.
Let stand 30 minutes. Drain.
Combine breadcrumbs and next 7 ingredients in a bowl; stir well.
Divide mixture into 4 equal portions, ½ inch thick.
Press indentation in the center of each patty.
Heat nonstick skillet over medium-high heat.
Add sesame oil to coat.
Cook patties 3 minutes on each side.
Brush tops of patties evenly with hoisin; cook for 30 seconds.
Place 1 patty on bottom of each bun; top each with 6 cucumber slices and top of bun.
Serves 4.
Crab and Shrimp Enchiladas
2 garlic cloves, minced
1 onion, chopped
1 TBSP. butter
½ pound fresh crabmeat
¼ pound shrimp, cleaned and coarsley chopped
8 ounces of pepper jack cheese
6 (10 inch) flour tortillas
Sauce:
1 cup half and half
½ cup sour cream
¼ cup butter, melted
1 ½ tsp. cilantro, chopped
½ tsp. garlic salt
2 plum tomatoes, chopped for garnish
Preheat oven 350 degrees.
In a large skillet saute onion in 1 TBSP. butter.
Remove the skillet from heat and stir in the crab and shrimp.
Shred cheese and mix half of it into the seafood.
Place large spoonful onto each tortilla, roll up and place in an 11x7 baking dish.
In a saucepan over medium-low heat, combine half and half, 1/4 tsp. cumin, ¼ cup butter, ½ can green chilies, cilantro and garlic salt.
Stir until well blended. Take off heat and add sour cream.
Pour sauce over tortillas and sprinkle with remaining cheese.
Bake 30 minutes.
Serves 6.
Flounder Curry
2 TBSP. canola oil
2 onions, chopped
2 cups zucchini, sliced
Pinch of ginger
½ tsp. turmeric
½ tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
2 flounder fillets, cut into 1 inch pieces
1 (16 oz.) can chopped tomatoes
Salt, to taste
Heat oil and fry the onion for 2 minutes.
Add zucchini; fry another 2 minutes.
Add all the spices; fry for 20 seconds.
Add fish and stir gently for 10 minutes or until fish is opaque.
Serves 4.
Crispy Fried Flounder
6 large flounder fillets
1 tsp. salt
½ tsp. pepper
1 (2 oz.) bottle hot sauce
Vegetable oil
2 cups self-rising cornmeal mix
Tartar sauce
Cocktail sauce
Lemon slices for garnish
Sprinkle fillets with salt and pepper; place in a shallow dish.
Add hot sauce to fillets, turning to coat.
Cover and chill 2 hours.
Pour oil to depth of 3 inches into a deep large skillet; heat over medium-high heat to 375 degrees.
Place cornmeal mix in a large zip-lock freezer bag; add fillets one at a time.
Seal bag and shake until completely coated.
Fry fish, in batches, 8 minutes or until golden brown.
Drain well with paper towels.
Serve with sauces and lemon slices.
Serves 6.
