Article by Mama Jock
Shark Jumble
4 oz. shark fillets
Salt and pepper
1 tsp. vegetable oil
1 diced green pepper
1/2 diced yellow pepper
1 tsp. garlic
1 tsp. chopped shallots
1/2 diced red onion
1 cup diced and cooked potatoes
3 TBSP. barbeque sauce
2 poached eggs
2 oz. hollandaise sauce
Preheat grill over medium-high heat.
Season the shark fillets with salt and pepper to taste and place on the grill.
Cook until opaque and cooked through.
While the shark is cooking, heat the oil in a skillet over medium-high heat.
Add the peppers, garlic, shallots, onions and potatoes.
Saute until onions are soft.
Add the barbecue sauce and cook for 1 minute.
Place the vegetable-potato saute on a plate topped with the grilled shark, poached eggs and cover the hollandaise.
Serves 4.
Grilled Tuna with Asian-Stytle Marinade
2 TBSP. honey
2 TBSP. orange juice
1/4 cup extra virgin olive oil
3 TBSP. soy sauce
1/4 cup green onions, chopped
2 tsp. ginger
1 tsp. minced garlic
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 lb. tuna steak
Combine marinade ingredients in a shallow bowl.
Add tuna and marinate 2 to 6 hrs. in the refrigerator.
Remove from refrigerator and let sit while grill preheats.
Place tuna directly over high heat on oiled rack.
After 5 minutes, baste with marinade and turn.
Remove from grill when meat thermometer reads 140 degrees.
Serves 4.
Tuna with Brown Sugar Mustard Glaze
1/3 cup brown sugar
2 1/2 TBSP. Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7 oz. tuna fillets
2 tsp. vegetable oil
Preheat oven to 400 degrees.
In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 tsp. pepper.
Heat a large ovenproof skillet over high heat.
Rub the tuna with the oil, season with salt and pepper and coat the tuna with the brown sugar mixture.
Place in skillet.
Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through.
Serves 4.
Flounder with Orange Sauce
2 lbs. flounder fillets
1/4 tsp. salt
1/8 tsp. pepper
2 garlic cloves, minced
1 TBSP. butter
3 TBSP. orange juice
1 tsp. grated orange peel
Orange sauce:
1 garlic clove, peeled
2 TBSP. butter
3 TBSP. orange juice
1/8 tsp. ground ginger
2 TBSP. minced parsley
Place the fish in a single layer in a 13 x 9 baking dish coated with non-stick cooking spray; sprinkle with salt and pepper.
In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish.
Drizzle with orange juice; sprinkle with orange peel.
Bake uncovered at 400 degrees for 10-15 minutes or until fish flakes easily with fork.
In a small saucepan over medium heat, cook garlic in butter for 2-3 minutes or until golden brown; discard garlic.
Stir orange juice and ginger into butter; heat through.
Cut fish into serving pieces; drizzle with orange juice and sprinkle with parsley.
Serves 6.
Grilled Tuna and Asparagus with Balsamic Butter
1/2 cup balsamic vinegar
1 TBSP. honey
1 TBSP. butter
Salt and pepper
1 lb. asparagus, trimmed
3 TBSP. extra-virgin olive oil
Four 6 oz. tuna fillets
Preheat a grill to medium-high.
In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half, about 3 minutes.
Remove from heat, whisk in the butter and season with salt and pepper; cover to keep warm.
Toss the asparagus with
1 1/2 TBSP. of olive oil and season with salt and pepper.
Grill, covered and turning once, until tender and grill marks appear, about 9 minutes.
Meanwhile, rub the remaining 1 1/2 TBSP. of olive oil on the tuna and season with salt and pepper.
Place the tuna on the grill, cover and cook, turning once, for 6 minutes for medium rare.
Transfer the asparagus and tuna to a platter and drizzle with the balsamic butter.
Serves 4.
