Article by Christine Budd
Maryland Style Jumbo Lump Crab Imperial
Ingredients:
1 lb jumbo lump crabmeat or lump
½ cup Hellman’s mayonnaise
1 tsp sugar
1 tsp old bay
1 tsp Italian parsley finely chopped
1 large egg lightly beaten lightly beaten (for a richer version use two egg yolks)
½ tsp lemon juice
Directions:
Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
place portions in the baking dish of your choice, using ramekins or small casserole dishes
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Pan-Fried Tomato & Tuna Steak
Ingredients:
2 tuna steaks (about 1 inch)
2-3 tablespoons olive oil
1-2 cloves garlic (minced)
10 grape tomatoes (sliced in half lengthwise)
1-1½ tablespoons fresh Italian parsley finely chopped (divided)
Directions:
In a medium/large frying pan add the oil, garlic, tomatoes and half the parsley, cook 3-5 minutes on medium high heat, add the tuna steaks and cook 2-3 minutes on each side. Serve immediately.
Notes: Because tuna can be a salty fish you may not want to add any additional salt.
The internal temperature for cooked tuna should be 130 – 145F.
Leftover pan-fried tuna steaks will keep for three to four days in the refrigerator.
Braised Ribbonfish
Ingredients:
1 medium size ribbon fish cut into big pieces
3/4” ginger – sliced
3 cloves of garlic – sliced thinly
3 sprigs of spring onion – cut into big pieces
1-2 red chili’s (optional)
2 tablespoons of dark soy sauce
1 tablespoon of dark vinegar
1 tablespoon of rice flour
1/2 tablespoon cornstarch
Dashes of white pepper
Pinches of salt
Sugar to taste
Directions:
Wash the fish, drain and pat dry with kitchen towel. Add in pinches of salt and white pepper. Let it marinate in the fridge for at least 1/2 hour without any cover.
Coat the fish with the rice flour as evenly as possible. In a frying pan, heat up some cooking oil under high heat. (You have the option to either pan fry your fish or deep fry your fish). Add the fish , and reduce the heat to medium, deep fry or pan fry the fish until the exterior is golden brown. Drain and set aside.
In a bowl, put dark soy sauce, dark vinegar, sugar, white pepper and corn starch. Add about 1/2 cup of water, stir until it become a starchy solution. Set aside. (Note that starch is optional)
In a frying pan, have 1 tablespoon of oil, sauté the ginger and garlic until fragrant and lightly brown. Add the fish, chili’s (if any) and spring onion, stir fry for one minute until the flavors are well incorporated. Add the starchy solution above, let it simmer until your desired texture or until the gravy thickens. If the gravy thickens too fast, just add in more water and simmer until your desired texture of the fish and consistency of your gravy.
Black Sea Bass with Shrimp in a Lemon Sauce
Ingredients:
12-14 ounces black sea bass fillets
6 16-20 count shrimp, peeled and deveined
1 tablespoon capers
1 clove garlic – finely chopped
1 tsp fresh lemon juice, more or less depending upon your likes
Splash of white wine
2 ounces vegetable stock
1 tablespoon of butter rolled in flour
½ teaspoon Italian parsley – finely chopped
Directions:
Preheat oven to 350°
Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. add a little water to the pan to help keep the sea bass moist
Roast sea bass for 15-20 minutes
In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
Turn the shrimp over and add the capers.
When shrimp are almost fully cooked add a splash of white wine.
Add stock, lemon juice and butter rolled in flour.
As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated fillets.
Garnish with sliced lemon and serve with your favorite sides.
The Best Smoked Tuna Dip
Ingredients:
4 ounces cream cheese softened to room temperature
1/2 cup mayonnaise
8 ounces tuna albacore, yellowfin, etc., flaked (canned or fresh)
1/2 tsp liquid smoke (add more or less, to taste)
1 tsp hot sauce
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cajun seasoning
1 tsp fresh lemon juice
Sea salt to taste
Black pepper to taste
For Garnish:
2 tbsp fresh parsley finely diced
2 tbsp fresh chives finely diced
Directions:
Use an electric mixer or hand whisk to stir together the cream cheese in a large mixing bowl. Add in the mayonnaise, flaky tuna, and the rest of the ingredients. Stir well until thoroughly mixed.
Add more or less liquid smoke, salt or pepper – to taste.
Cover and keep chilled until ready to serve. Garnish with fresh herbs.
Serve with saltine crackers or cracker of choice.
Oven Roasted Croaker
Ingredients:
2 cut croaker fish
3 carrots, peeled and sliced
1 onion, thickly cut
2 teaspoons vegetable oil
1/4 tsp. salt
2 stock cubes
1/2 tsp. paprika
1/4 tsp. ground pepper
1 tsp. all purpose seasoning
6 parsley leaves
Directions:
Add the salt, pepper, paprika, stock cubes and all-purpose seasoning in a bowl.
Use the back of a spoon to dissolve the stock cubes then mix all together.
Add oil then stir very well.
Add the onions, parsley leaves and carrots then mix properly.
Add the fish into the mixture then toss properly.
Use brush to rub the sauce properly in and out of the fish.
Pour the fish in an oven pan that is loosely lined with foil then top up with some chopped parsley leaves.
Wrap the foil then place in a pre-heated oven of 200°C.
Roast for 35 minutes or until the fish is properly done internally.
Bring the fish out of the oven once roasted then unwrap the foil.
Serve the roasted croaker fish warm.
Chili-Lime Seared Ahi Tuna with Quinoa
Ingredients:
1 cup uncooked tricolor quinoa rinsed
2 tablespoons Thai chili sauce
2 tablespoons soy sauce or tamari
2 tablespoons fresh lime juice from 1 lime
2 tablespoons extra-virgin olive oil
1 1/2 pounds tuna steaks
2 tablespoons salted butter or olive oil spray
2 tablespoons chopped fresh cilantro for garnish
1 tablespoon white sesame seeds for garnish
1 lime cut into wedges, for garnish
Directions:
Cook the quinoa according to the package instructions.
In a small bowl, whisk together the chili sauce, soy sauce, lime juice, and olive oil. Put the tuna steaks in a large zip-top bag, pour in the chili sauce mixture, and marinate for at least 10 minutes or in the refrigerator for up to 2 hours.
In a skillet on the stovetop, melt the butter over medium heat. Discard the marinade and add the marinated tuna steaks to the skillet and cook for 3 to 4 minutes, until a slight crust forms on the bottom. Flip and cook for 3 to 4 minutes on the second side.
Divide the tuna among four plates and spoon the quinoa alongside. Garnish with the cilantro and sesame seeds and serve, with lime wedges alongside for squeezing over the top.§
