Article by Mama Jock
Sauteed Soft-Shell Crabs with Lemon Sauce
6 soft shelled crabs, cleaned and rinsed
1 cup flour
2 TBSP. Old Bay Seasoning
2 eggs, beaten
2 TBSP. milk
6 TBSP. extra-virgin olive oil
1/4 cup butter
2 TBSP. capers, drained
1/2 cup dry white wine
4 medium lemons, juice of
2 TBSP. flat-leaf parsley, chopped
In a ziploc bag, add flour and Old Bay Seasoning.
Seal and shake to mix.
In a bowl, combine eggs and milk.
Dredge crabs in egg mixture, then add to seasoned flour; shake to coat.
Shake off excess when removing from bag.
Heat 3 TBSP. oil in a large sauté pan over medium heat.
Add 3 crabs in a single layer and cook for 3 minutes, then cook and cook for another 3 minutes.
The crabs should be nice and brown.
Remove crabs to serving dish.
Glazed Tuna with Watermelon Salsa
Salsa
1 lime
4 cups seedless
watermelon, 1/2 inch cubes
1/4 cup loosely packed
fresh mint leaves, chopped
2 TBSP. chopped green onions
1 small jalapeno chili, seeded, finely chopped
Tuna
1/4 cup hoisin sauce
1/2 tsp. Chinese five-powder powder
4 tuna steaks
Prepare grill, medium heat.
For the salsa, from lime, grate 1 tsp. peel and squeeze 1 TBSP. juice.
In serving bowl, toss lime peel and juice with watermelon, mint, green onions and jalapeno.
For the tuna, in a cup stir hoisin sauce and five-spice powder.
Place tuna on hot grill rack over medium heat.
Brush tuna with half of hoisin mixture.
Cover grill; cook 3 minutes; turn over and brush with remaining hoisin mixture.
Cover grill and cook 3 minutes.
Turn tuna over again and cook until just opaque throughout.
Serve with salsa.
Serves 4.
Linguini with Garlicky Shrimp and Fresh Tomatoes
6 oz. linguine
2 TBSP. unsalted butter
1 lb. large shrimp, peeled and deveined
1/2 tsp. salt
7 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
4 plum tomatoes, chopped
3 TBSP. parsley, chopped
1 TBSP. lemon juice
Cook the pasta per directions and drain.
Melt 2 tsp. butter in large skillet over medium-high heat.
Sprinkle the shrimp with 1/4 tsp. of salt and add to skillet.
Cook until pink and opaque, 1 1/2 minute each side. Transfer to a plate.
Melt the remaining butter in the same skillet over medium-high heat.
Add the garlic and crushed red pepper, stirring until fragrant, about 30 seconds.
Add the tomatoes and remaining salt, cook, stirring occasionally until the tomatoes just begin to wilt, 1-2 minutes.
Add shrimp and cook until heated through, 1 minute longer.
Add the cooked linguini, parsley and lemon juice; cook, tossing until combined.
Serves 4.
Grilled Mahi-Mahi Fillets in Ginger Marinade
2 lbs. mahi fillets
2 TBSP. olive oil
2 TBSP. fresh ginger, minced
1 TBSP. garlic, minced
1 TBSP. fresh lime juice
1/4 cup soy sauce
2 TBSP. honey
2 TBSP. dry red wine
1/8 tsp. cayenne pepper
Salt and pepper
Heat grill to 475 degrees.
In a one gallon ziplock bag, combine all ingredients except mahi.
Mix well, then add fish, seal bag, refrigerate at least 4 hours or overnight.
Spray grill with cooking spray.
Cook fillets about 4 minutes on first side, then turn and cook another 2-3 minutes, depending on the thickness of the fish.
Serves 4.
Ginger-Lemon Flounder with Roasted Broccoli
1 lb. broccoli, cut into florets
Salt and black pepper
1 package rice pilaf
1 TBSP. grated ginger
1 garlic clove, grated
2 lemons, cut into wheels
2 lbs. flounder divided in 3 pieces
1/2 cup dry white wine
1/4 cup parsley
Preheat oven to 450 degrees.
Line a sheet pan with parchment paper.
Cut broccoli into florets; add to sheet pan.
Drizzle with 1 TBSP. olive oil; season with salt and pepper.
Bake until golden brown, about 20 minutes.
Cook rice pilaf according to package directions.
In a small bowl, combine oil, ginger, lemon wheels and 1 tsp. salt; set aside.
In a large cast-iron or nonstick pan, heat 2 TBSP. olive oil over medium-high heat.
Season generously with salt.
When oil is almost smoking, add the flounder.
Sear for 5 minutes and move to the side, leaving extra room in the pan.
Add ginger-lemon mixture to the pan and sauté sauce until lemon wheels have become golden brown, about 3 minutes.
Add wine and parsley until a sauce begins to form, 3 minutes.
Pour sauce over fish.
Add rice to the pan; let cook until sauce is fully absorbed.
Top with roasted broccoli and garnish with parsley.
Serves 6.
Tuna Cornbread Cakes
1 (6-oz.) package buttermilk cornbread mix
2/3 cup milk
2 TBSP. mayonnaise
3 green onions, thinly sliced
3 large eggs, lightly beaten
2 TBSP. chopped fresh parsley
1 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
12 oz. tuna, cooked
3 TBSP. butter
3 TBSP. vegetable oil
Preheat oven to 425°.
Stir together cornbread mix and 2/3 cup milk.
Pour batter into a lightly greased 8-inch square pan.
Bake for 15 minutes or until golden brown.
Cool on a wire rack 5 minutes or just until warm.
Stir together mayonnaise and next 5 ingredients in a large bowl.
Crumble cornbread to equal 2 cups.
Reserve remaining cornbread for another use.
Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended.
Shape tuna mixture into 8 patties.
Melt 3 TBSP. butter with vegetable oil in a large skillet over medium-high heat.
Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels.
Serves 4-8.
Shrimp Po’boys
3/4 cup cornmeal
1 lb. shrimp, peeled and deveined
4 cups vegetable oil
2 cups shredded cabbage
1/2 cup mayonnaise
2 tsp. hot sauce
1/2 tsp. lemon zest
1 TBSP. lemon juice
4 hot dog rolls, toasted
In a bowl, season cornmeal; toss with shrimp.
In a large skillet, heat oil over high heat.
Fry shrimp in batches until golden, 90 seconds.
In another bowl, toss next 5 ingredients; season.
Divide slaw among rolls; top with shrimp.
Serve bite-size versions by slicing rolls into quarters and filling with one shrimp each.
Serves 4.
Oven Fried Sea Bass
3 TBSP. canola oil
2 TBSP. mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. black pepper
4 sea bass fillets
3/4 cup Panko bread crumbs
1 TBSP. grated Parmesan cheese
1/4 tsp. paprika
1/4 tsp. onion powder
2 TBSP. unsalted butter, melted
Lemon wedges for serving
Preheat oven to 425 degrees.
Pour oil into a large rimmed baking sheet, swirling to coat.
Place in oven until very hot, about 4 minutes.
In a small bowl, combine mayonnaise, mustard, salt and pepper; spray 1 side of fish with cooking spray.
Turn fish over; brush with mayonnaise mixture.
In another small bowl, combine bread crumbs, cheese, paprika and onion powder.
Sprinkle over fillets, pressing gently.
Carefully place fillets on hot oil.
Drizzle fish with butter.
Bake until crumb topping is golden brown and fish flakes easily when tested with a fork, about 17 minutes.
Serve with lemon wedges.
Serves 4.
Lemon Pepper Shrimp Scampi
1 cup uncooked orzo
2 TBSP. chopped fresh parsley
1/2 tsp. salt, divided
7 tsp. unsalted butter, divided
1 1/2 lbs. shrimp, peeled and deveined
3 tsp. minced fresh garlic
2 TBSP. fresh lemon juice
1/4 tsp. freshly ground black pepper
Cook orzo according to package directions, omitting salt and fat. Drain.
Place orzo in a medium bowl.
Stir in parsley and 1/4 teaspoon salt.
Cover and keep warm.
While orzo cooks, melt 1 TBSP. butter in a large nonstick skillet over medium-high heat.
Sprinkle shrimp with remaining 1/4 tsp. salt.
Add half of shrimp to pan and sauté for 2 minutes or until almost done.
Transfer shrimp to a plate.
Melt 1 tsp. butter in pan.
Add remaining shrimp to pan and sauté for 2 minutes or until almost done.
Transfer to plate.
Melt remaining 1 TBSP. butter in pan.
Add garlic to pan and cook for 30 seconds, stirring constantly.
Stir in shrimp, juice, and pepper. Cook for 1 minute or until shrimp are done.
Mahi Tacos with Lime-Cilantro Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 TBSP. fat-free mayonnaise
3 TBSP. reduced-fat sour cream
1 tsp. grated lime rind
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced
Tacos
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. mahi fillets
Cooking spray
8 corn tortillas
2 cups shredded cabbage
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl and set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl.
Sprinkle spice mixture evenly over both sides of fish.
Place fish on a baking sheet coated with cooking spray.
Bake for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place fish in a bowl and break into pieces with a fork.
Heat tortillas according to package directions.
Divide fish evenly among tortillas and top each with 1/4 cup cabbage and 1 TBSP. crema.
Serves 4-8.
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