Article by Mama Jock
Southwest
Seafood Chowder
1/4 cup canola oil
1 yellow onion
5 cloves garlic
2 large ancho chiles
1 tsp. fennel seeds
1 cup dry white wine
1 can crushed tomatoes
1 cup milk
12 cherrystone clams
Salt
Freshly ground pepper
1 lb. Yukon gold potatoes
1 small red onion
1 celery rib
1 fennel bulb
1 package frozen corn kernels
1 1/2 tsp. smoked sweet paprika
1 lb. skinless halibut fillet
1 lb. shrimp
Oyster crackers or crusty bread
In a large pot, heat 2 TBSP of the oil.
Add the yellow onion, garlic, ancho chiles and fennel seeds.
Cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes.
Add the wine and cook until reduced by half, about 5 minutes.
Add the crushed tomatoes and 4 cups of water. Bring to a boil.
Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes.
Stir in the milk.
Working in batches, puree the soup in a blender.
Strain the soup into a heatproof bowl and rinse out the pot.
Add 1 cup of water to the pot along with the clams.
Cover and cook over high heat until the clams open, about 8 minutes.
Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit.
Chop the clams.
Pour the clam broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom.
Season the soup lightly with salt and pepper.
Rinse out the pot and wipe dry.
Add the remaining 2 TBSP of oil to the pot and heat until shimmering.
Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes.
Stir in the red onion, celery, chopped fennel, and corn.
Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes.
Add the soup and bring to a boil.
Add the halibut, shrimp, and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes.
Season with salt and pepper.
Serve the soup in shallow bowls with oyster crackers or crusty bread.
Tomato Gazpacho with Avocado and Grilled Shrimp
1 1/2 lbs. red heirloom tomatoes, cored and roughly chopped
1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped
1/4 red onion, finely chopped
1/3 cup finely chopped fresh cilantro (plus extra leaves for garnish)
2 cloves garlic, minced
3/4 tsp. crushed red pepper flakes
3 TBSP sherry vinegar
5 TBSP extra-virgin olive oil, divided (plus more for serving)
Kosher salt
Freshly ground black pepper
12 (10-15 ct.) shrimp, cleaned with tails left on
1 1/2 tsp. ground cumin
1 TBSP lemon juice
1/2 avocado, diced
In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, 1/4 tsp. of red pepper flakes, sherry vinegar and 4 TBSP. of olive oil, and season with salt and pepper.
Add half the tomato mixture to blender and blend until smooth.
Pour into clean bowl and blend remaining tomato mixture. Add to gazpacho.
Taste and season with additional salt and pepper if desired, then place in refrigerator to chill until ready to serve.
In large bowl, add shrimp, cumin, lemon juice, remaining 1 clove garlic and 1 TBSP. olive oil, then stir gently to combine and season with salt and pepper.
Heat grill pan over high heat.
Grill shrimp for about 1 minute per side, and another minute in the middle (3 minutes total) or until bright pink and just cooked through.
Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and a drizzle of olive oil.
Serve immediately.
Caribbean Crab Cakes Benedict
3 saltine crackers
3 slices French bread, torn
1 lb. fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 TBSP fresh lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground red pepper
1/4 tsp. seafood seasoning
1/4 cup peanut oil
2 TBSP unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper
Caribbean Hollandaise Sauce:
4 egg yolks
1/4 cup Key lime juice
1 cup butter, cut into pieces
1/4 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
Place crackers in a blender or food processor and process until finely ground.
Place bread in blender or food processor and process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg whites and next 4 ingredients in a large bowl. Cover and chill for 8 hours.
Prepare Caribbean Hollandaise Sauce by whisking yolks in top of a double boiler.
Gradually whisk in juice.
Place over hot water (do not boil).
Add butter, 1/3 cup at a time, whisking until smooth.
Whisk in remaining ingredients.
Cook, whisking constantly, 10 minutes or until thickened. Set aside.
Shape crab mixture into 6 patties.
Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat for 4 minutes on each side or until golden.
Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper.
Garnish, if desired.
Tuna Melt Stuffed Tomatoes
1/2 lb. tuna fillets, cooked as desired
4 medium-size tomatoes
1/2 cup shredded mozzarella
1/4 cup mayonnaise
1 TBSP dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 green onion, diced
Pinch of salt & pepper
Olive oil
Preheat the oven 425-degrees.
Wash and core the tomatoes. Use a spoon to scoop out the middles.
In a small bowl, mix together the tuna, mayonnaise, mustard and seasonings.
Scoop the tuna into the tomatoes and place in an oven-safe dish.
Drizzle with olive oil, top with shredded cheese and roast for 15 minutes.
S
erve.
Blackened Mahi Tacos with Avocado Lime Sauce
Avocado Lime Sauce:
1/2 cup sour cream
1 avocado, ripened
2 TBSP cilantro fresh
1 TBSP fresh lime juice
Zest of 1 lime
1/2 tsp. serrano pepper, seeded and chopped
Blackened Mahi Mahi Tacos:
1 1/2 tsp. smoked paprika
1 1/2 tsp. dark brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 teaspoon salt
3/4 tsp. cumin
1/4 tsp. chili powder
1 1/2 lbs. Mahi Mahi filets, cut lengthwise
1 TBSP vegetable oil
8 corn tortillas
8 lime wedges
1 cup tomatoes diced
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
Cilantro for garnish
Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender. Process until smooth.
Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili pepper in a small bowl.
Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add fish to pan and cook for 2 to 3 minutes on each side or until desired degree of doneness.
Warm tortillas according to package directions.
Divide fish evenly among tortillas.
Serve with lime wedges, tomatoes, cabbage and cilantro.
Angel Hair Pasta with Chicken & Shrimp
6 oz. dry angel hair pasta, uncooked
1/2 cup chicken broth
2 TBSP soy sauce
2 tsp. cornstarch
1/2 tsp. ground ginger
No-Stick Cooking Spray
1/2 cup small bunch green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1 medium yellow summer squash, cut into 1/4-inch slices
1 small red or green bell pepper, cut into thin strips
8 oz. boneless skinless chicken breast, cut into 3/4-inch pieces
4 oz. medium shrimp, peeled, deveined
Cook pasta according to package directions, except omit any salt or fat.
Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended. Set aside.
Spray large skillet with cooking spray.
Heat skillet for 1 minute over medium-high heat.
Add onions and garlic; cook 1 to 2 minutes or until garlic is golden brown, stirring occasionally.
Remove onions and garlic from skillet. Set aside.
Add squash to skillet and cook 2 minutes, stirring frequently.
Add bell pepper and cook 2 minutes or until vegetables are crisp-tender, stirring frequently.
Remove vegetables from skilletand set aside.
Add chicken and shrimp to skillet; cook 3 to 4 minutes or until chicken pieces are no longer pink in center and shrimp turn pink.
Push chicken and shrimp to 1 side of skillet.
Stir broth mixture and pour into skillet. Cook 1 minute or until broth mixture is thickened, stirring constantly.
Mix in the cooked vegetables and cook 1 to 2 minutes or until heated through, stirring frequently.
Drain pasta and place on serving plate.
Top with the vegetable mixture.
If you would like to share your favorite seafood recipe with readers of the Coastal Fisherman, all you need to do is email the recipe to [email protected] or mail it to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
