Article by Mama Jock
Smothered Tuna
1 lb. plum tomatoes, quartered lengthwise
1 onion, quartered lengthwise
1 jalapeño chile, seeded and sliced lengthwise
2 cloves garlic, thinly sliced
2 1/2 TBSP. extra-virgin olive oil
Salt and pepper
8 green olives, chopped
Four (8 oz.) fillets
One 10 oz. box plain couscous, cooked
Preheat oven to 450 degrees.
On a rimmed baking sheet, toss together the tomatoes, onion, jalapeño, garlic and olive oil and spread in an even layer.
Season with salt and pepper and roast until lightly charred, 20 to 30 minutes.
Toss with the olives.
Fill a large skillet halfway with water and bring to a boil.
Add 1 tsp. of salt and place the tuna in the pan.
Place a lid on top of the fillets to keep them submerged.
Lower the heat and simmer until the fish is opaque, about 8 minutes.
Transfer to a plate and top with the vegetables.
Fluff the couscous with a fork and serve with fish.
Serves 4.
Grilled Tuna with Garlic Mayo
3 TBSP. plus 1 tsp. olive oil, divided
1/2 tsp. dried rosemary, crushed
4 tuna fillets
8 garlic cloves, peeled
1 TBSP. lemon juice
3/4 cup mayonnaise
2 TBSP. plain yogurt
1 TBSP. Dijon mustard
Coat grill rack with cooking spray before starting the grill.
Combine 3 TBSP. oil and rosemary; brush over tuna.
Place tuna on grill rack.
Grill covered over medium heat for 10 to 12 minutes or until fish flakes easily with fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil.
Microwave uncovered on high for 20-30 seconds or until softened; place in blender.
Add the remaining ingredients.
Cover and process until blended. Serve with the tuna.
Serves 4.
Mahi-Mahi Tacos
1/4 cup vegetable oil
1 jalapeño chile, seeded and finely chopped
1 small red onion, one quarter finely chopped, the remainder thinly sliced
1 clove garlic, finely chopped
1 15 oz. can black beans, rinsed
1 tsp. ground cumin
Salt and pepper
3 TBSP. honey
2 TBSP. hot pepper sauce
Juice of 2 limes
2 tsp. grated lime peel
1/2 head red cabbage, shredded
1/3 cup finely chopped cilantro
4 mahi mahi fillets
8 corn taco shells
8 flour tortillas
1 cup sour cream
In medium skillet, heat 1 TBSP. of oil.
Add the jalapeño, chopped red onion and garlic; cook 4 minutes.
In a small bowl, mash the black beans with the cumin; season with salt and pepper, cover.
In a large bowl, combine 2 TBSP. of oil with the honey, hot sauce and lime juice; season with salt and pepper.
Add the sliced onion, cabbage and cilantro; toss.
Preheat grill or grill pan to medium. Coat the fish with the remaining 1 TBSP. of oil and the lime peel.
Cover, grill fish, turning once, for 8 minutes.
Warm the taco shells and tortillas on the grill.
Spread a few spoonfuls of mashed beans on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
Place half piece of fish into each taco shell and top with some cabbage slaw.
Serve 2 tacos per person with sour cream and remaining slaw.
Serves 4.
Fillet of Flounder Stuffed with Crab Meat
3 lbs. fillet of flounder
2 cups dry white wine
1/4 cup fresh parsley
1/2 lb. mushrooms, chopped
1/4 cup butter
1/4 cup flour
1 cup grated mild cheddar cheese
1/4 cup sherry
1/2 lb. crab meat
1/2 cup heavy cream
Salt and pepper to taste
Preheat oven to 400 degrees.
For the sauce, cook wine over low heat until reduced by 1/2 in a medium saucepan.
Crab Meat Mixture
In a saucepan saute mushrooms in 2 TBSP. of butter.
In a separate saucepan melt the remaining butter, stir in the flour and then the wine until thickened.
Add the mushrooms, 1/2 cup of cheese, sherry, crab meat and cream.
Spread half of the sauce in a large flat baking dish, then place the fish and crab mixture and rest of cheese on top.
Spread rest of sauce on top.
Bake for 15 minutes and then place under broiler until golden.
Serves 6.
