Article by Mama Jock
Grilled Tuna Dijon
1/3 cup olive oil
3 TBSP. soy sauce
2 TBSP. Dijon mustard
½ minced garlic
6 tuna fillets
In a small bowl, combine the first four ingredients.
Pour half of the marinade into a large resealable plastic bag.
Add the tuna; seal bag and turn to coat.
Refrigerate for 30 minutes.
Refrigerate the remaining marinade.
Drain fish; discard marinade.
Moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered over high heat for 5-10 minutes, testing with a fork for doneness.
Drizzle with the reserved marinade.
Serves 6.
Rotini and Crab
8 oz. rotini pasta
1 bag (20 oz. size) frozen broccoli or 1 ½ lb. fresh broccoli
1 TBSP. olive oil
1 tsp. garlic, minced
2 medium zucchini, sliced
¼ cup scallions, sliced
12 oz. crab meat
2 oz. grated Parmesan cheese, divided
½ tsp. each salt and pepper
Cook pasta; add broccoli 5 minutes before end of cooking time.
Cover pot, return to boil, cook 5 more minutes.
Drain and rinse under cold water and set aside.
Heat butter and oil; add garlic, zucchini, scallions and crab; cook 2 to 3 minutes.
Add pasta and broccoli and heat through.
Add half of the cheese, salt and pepper.
Garnish with remaining cheese before serving.
Serves 6.
Scallops Vermicelli with Capers
4 oz. uncooked thin spaghetti
½ cup grape tomatoes
¼ cup finely chopped green bell pepper
¼ cup dry white wine
3 TBSP. capers, rinsed and drained
3 TBSP. extra-virgin olive oil, divided
2 tsp. dried oregano
½ tsp. paprika
¼ tsp. black pepper
¼ tsp. salt, optional
1 lb. scallops, rinsed and patted dry
Cook pasta according to directions on box.
Combine tomatoes, bell pepper, wine, capers, 2 TBSP. oil, oregano, paprika, pepper and salt in a medium bowl; set aside.
Heat remaining 1 TBSP. oil in large nonstick skillet over medium-high heat.
When hot, working in two batches, cook scallops 2 minutes on each side.
Drain pasta; place in bowl, top with scallops and keep warm.
Add tomato mixture to skillet; cook and stir 1 minute.
Pour sauce evenly over pasta and scallops.
Toss and serve immediately.
Serves 4.
Grilled Flounder with Fresh Tomato Relish
4 flounder fillets
1 TBSP. olive oil
½ tsp. salt
¼ tsp. black pepper
Fresh Tomato Relish
Spray grill rack with nonstick cooking spray.
Preheat grill to medium-high heat.
Brush fish with oil and sprinkle with salt and pepper.
Grill, covered, for 3 to 4 minutes per side or until fish flakes easily with fork.
Serve with Fresh Tomato Salsa.
Fresh Tomato Salsa:
2 cups seeded and diced tomatoes
3 TBSP. minced green onion
2 TBSP. minced cilantro
1 jalapeno, seeded and minced
½ tsp. salt
¼ tsp. black pepper
In small bowl, combine all ingredients.
Cover and chill up to 3 days.
Serves 4.
Mahi-Mahi Maui Style
4 Mahi fillets
2 TBSP. butter, divided
1 clove garlic, minced
1 TBSP. teriyaki sauce
2 TBSP. lemon juice
1 tsp. honey
1 TBSP. sesame seeds
Melt 1 TBSP. butter in a large skillet over medium heat.
Add garlic and saute until tender.
Remove from heat, stir in teriyaki, lemon juice, honey and sesame seeds; marinate 30 minutes.
Heat 1 TBSP. butter in same skillet over medium heat.
Add mahi and saute 4-5 minutes on each side, basting with marinade.
Serves 4.
Popeye Stew
4 cups chicken broth
1 TBSP. lemon zest
¼ cup minced fresh basil leaves or 2 TBSP. crumbled dry basil
1 TBSP. minced fresh thyme leaves or 1 tsp. dry thyme leaves
1 lb. red or Yukon potatoes, scrubbed and cubed
1 large bag baby spinach
¾ lb. white flesh fish, such as sea bass, flounder or shark
¾ lb. large shrimp, shelled and deveined
1 lb. roma tomatoes, coarsely chopped
In a 4 or 5 quart pot, combine the broth, lemon peel, basil, thyme and potatoes over high heat.
Bring to a boil; cover tightly and simmer until potatoes are just tender, about 20 minutes.
Return broth to a rolling boil and add fish.
Reduce heat; cover tightly and simmer for 2 minutes.
Stir in shrimp, tomatoes and spinach.
Cover and continue simmering until fish and shrimp are opaque, but still moist looking in the thickest part, 3-5 minutes more.
Serves 6.
Broiled Flounder with Brown Sugar and Lemon Sauce
2 lbs. flounder fillets
½ cup pure frozen lemon juice, thawed
3 TBSP. butter
2 TBSP. grated onion
2 TBSP. brown sugar
1 tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
Paprika
Arrange fish fillets in a single layer in a shallow baking pan.
In a small saucepan, combine lemon juice, butter, onion, brown sugar, dry mustard, salt and pepper.
Heat, stirring until blended.
Pour sauce over fish.
Place fish in preheated broiler.
Broil fish about 4 inches from flame, basting 2 or 3 times with sauce until fish is browned and flakes easily when tested with fork.
Sprinkle fish with paprika after final basting.
Serves 4.
Tuna BLT
1 avocado
1 TBSP. fresh lime juice
4 slices bacon
3 tsp. olive oil
2 skinless tuna fillets
8 slices whole grain bread, toasted
Store bought sundried-tomato pesto
Halve and pit avocado. Scoop into small bowl and coarsely mash with lime juice, salt and pepper, to taste.
Cover surface with plastic wrap and set aside.
Cook bacon in 1 tsp. of oil until crisp.
Drain on paper towels.
Remove grease from skillet.
Return pan to heat and add remaining 2 tsp. of oil.
Cook tuna, turning, until golden and just cooked through, about 8 minutes.
Spread 4 bread slices with pesto and divide tuna, avocado mixture, bacon, and basil evenly among sandwiches.
Top with remaining bread.
Serves 4.
Oysters on the Half Shell
3 TBSP. red wine vinegar
2 TBSP. minced shallots
¼ tsp. sugar
Salt and pepper
1 dozen shucked oysters
Crushed ice, for serving
Mix vinegar, shallots, sugar and pinch each of salt and pepper in a small bowl.
Nestle oysters on platter of crushed ice.
Spoon sauce onto each oyster before serving.
Serves 4.
