Article by Mama Jock
Seared Mahi-Mahi with Zesty Basil Butter
3 TBSP. unsalted butter
1 ½ tsp. fresh lemon juice
2 large garlic cloves, finely chopped
¼ tsp. each of salt and black pepper
1 ½ TBSP. fresh basil leaves, chopped
3 TBSP. olive oil
4 mahi mahi fillets
Combine the butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan and cook over low heat, stirring until the butter melts.
Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat.
Season the fish with salt and pepper, to taste.
Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.
When serving, spoon the warm basil butter over the fish.
Serves 4.
Tuna Pasta with Poppy and Dill
Salt and pepper
¾ of a box of fettuccine pasta
½ lb. tuna fillet
1 TBSP. extra-virgin olive oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 TBSP. poppy seeds
½ cup white wine
½ cup heavy cream
¼ cup dill, chopped
2 large eggs, hard boiled and chopped
In a large pot of boiling water, add the pasta and cook until al dente.
Drain and set aside; keep warm.
Season the tuna with salt and pepper.
In a large skillet, heat a drizzle of olive oil over medium-high heat.
Add the tuna and cook until just opaque, about 6 minutes.
Let cool; flake into small pieces.
In the skillet, heat 1 TBSP. of olive oil.
Add the shallots and garlic and cook for 3 minutes.
Stir in the poppy seeds for 1 minute, then pour in the wine; cook until slightly reduced.
Stir in the cream, lower the heat to low and simmer until slightly thickened.
Toss the pasta with the tuna, the sauce and the dill.
Season with salt and pepper; top with the chopped eggs.
Serves 4.
Microwave Flounder with Spicy Cherry Tomato Sauce
2 cups cherry tomatoes, cut in half
1 can (8ounce) tomato sauce
½ tsp. garlic salt
½ tsp. dried oregano
¼ tsp. red pepper flakes
¼ cup pimento-stuffed green olives, cut in half
4 flounder fillets
Place tomatoes, tomato sauce, garlic salt, oregano and red pepper flakes in a microwave safe dish.
Cover with plastic wrap and vent at one corner.
Microwave on high for 5 minutes.
Uncover and stir in olives.
Fold flounder fillets in half and tuck into the sauce.
Spoon sauce over fillets.
Cover and vent.
Microwave for 5 minutes.
Stir sauce and spoon over fillets.
Microwave for an additional 2 minutes.
Let stand for 10 minutes, covered.
This dish goes well with mashed potatoes and a salad.
Serves 4.
Stir-Fried Crabmeat with Dried Mushrooms
½ cup dried mushrooms, shiitake or porcini
4 TBSP. vegetable oil
3 TBSP. minced garlic
2 tsp. peeled and minced fresh ginger
2 cups cooked lump crabmeat
½ tsp. chili-garlic paste, optional
2 TBSP. rice vinegar
2 TBSP. soy sauce
2 tsp. sesame oil
Soak mushrooms in hot water to cover 10 to 15 minutes.
Lift them from the water and chop.
Strain the soaking liquid through a double thickness of paper towels and set aside.
Heat a wok or saute pan over high heat.
Add the oil, then the garlic and ginger.
Stir fry for 15 seconds, then add the crabmeat.
Cook for 30 seconds, then add the mushrooms.
Cook for 30 seconds, then add ½ cup of the reserved mushroom liquid.
Simmer for 1 minute; add the chili paste, vinegar, and soy sauce.
Cook for 30 seconds, turn off heat, add the sesame oil, stir and serve over white rice.
Serves 4.
Braised Weakfish with Sauce
2 TBSP. olive oil
2 TBSP. butter
1 TBSP. minced garlic
1 TBSP. minced fresh rosemary
2 TBSP. minced onion
2 TBSP. minced celery
2 TBSP. minced carrot
Pinch minced dried thyme
1 cup chopped tomato
Salt and black pepper, to taste
4 weakfish, skin on
Salt and pepper, to taste
¼ cup dry white wine or water, if needed
Heat the butter and oil over medium heat in a skillet with lid.
When the butter foam subsides, add the garlic, rosemary, onion, celery, carrot and thyme.
Cook, stirring occasionally, over medium-low heat until the vegetables soften.
Add the tomato; season with salt and pepper.
Cook for 3 minutes, then lay the fillets on top of the sauce.
Cover and cook until the fillets are white and firm, about 5 to 8 minutes.
Remove the fillets to a warm plate.
If the sauce is dry, add the wine and simmer for 1 minute.
Pour the sauce over the fillets and serve.
Serves 4.
Tuna Burgers with Tapenade
4 rolls
1/3 cup mayonnaise
2 TBSP. Dijon mustard
½ cup store bought roasted red peppers, drained, cut in ½-inch wide strips
4 thin slices red onion
Lettuce leaves
1 (1 lb.) tuna steak
Tapenade
1/3 cup pitted kalamata olives
¼ cup pitted green olives
1 TBSP. drained capers
1 TBSP. extra-virgin olive oil
1 TBSP. fresh lemon juice
1 TBSP. fresh parsley leaves
1 tsp. lemon zest
1 anchovy, minced
Prepare the grill. Lightly toast the rolls.
Combine the first 8 ingredients in a food processor.
Pulse just until the olives are finely chopped; season with salt and pepper. Refrigerate.
Bring to room temperature before serving.
Drizzle the tuna with 2 tsp. olive oil; sprinkle with salt and pepper.
Grill the tuna until golden; seared on the outside and just opaque in the center, about 2 minutes.
Stir the mayo and mustard in a small bowl; mix well.
Spread the mixture on the rolls and top with the red peppers and red onion.
Cut the tuna across the grain into ½ inch slices.
Place the tuna on top the onions.
Spoon the tapenade over the tuna.
Top with lettuce.
Serves 4.
Roasted Sea Bass Fillets with Tomatoes
4 medium fresh ripe tomatoes, sliced ¼ in. thick
½ cup minced scallions, green and white parts
¼ cup olive oil
1 tsp. minced fresh rosemary or basil
¼ cup fresh parsley, minced
Salt and black pepper to taste
1 ½ lbs. sea bass fillets, skin off
Preheat oven to 450 degrees.
Layer two thirds of the tomatoes on the bottom of a nonstick or lightly oiled baking dish, and sprinkle with half the scallions, most of the olive oil, half the herbs, and some salt and pepper.
Top with the sea bass and the remaining ingredients except the remaining parsley.
Roast, uncovered, until the sea bass is done and the tomatoes have liquified, about 15 minutes.
Serve immediately, with the sauce spooned over the fish and sprinkled with the remaining parsley.
Serves 4.
Mushroom and Spinach-Stuffed Weakfish
2 tsp. olive oil
¼ lb. white mushrooms, chopped
1 onion, chopped
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
½ cup shredded cheddar cheese
4 skinless weakfish fillets
¼ tsp. salt
¼ tsp. black pepper
½ cup bread crumbs
Preheat oven to 450 degrees.
Spray a 9 inch square baking dish with nonstick spray.
Heat oil in a medium skillet over medium heat.
Add mushrooms and onion; cook stirring, until mushrooms release their liquid and it is evaporated.
Stir in the spinach and cheddar.
Lay weakfish, skinned side up, on work surface; sprinkle with salt and pepper.
Top fillets evenly with spinach mixture.
Roll up fish and place, seam side down, in prepared dish.
Sprinkle bread crumbs evenly over fish; spray with nonstick spray.
Bake until fish is just opaque in center and crumbs are golden, about 15 minutes.
Serves 4.
Linguine with Crabmeat and Garlic
½ cup olive oil
2 TBSP. minced garlic
1 dried hot red pepper, or to taste
½ lb. lump crabmeat
Salt and black pepper, to taste
½ cup dry white wine
½ cup minced fresh parsley
1 lb. linguine
In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
Add the crab, salt, pepper, and wine and simmer until reduced slightly.
Add half the parsley, cook another minute, and turn off the heat.
Cook the pasta according to the package directions.
When it is just about done, reheat the crab sauce.
Drain the pasta, toss with the sauce, and top with remaining parsley.
Serves 3 to 4.
Quick Flounder Chowder
4 medium-size potatoes, peeled and diced
½ cup diced carrots
2 cups of fish or chicken stock
2 cups milk or half and half
Salt and black pepper
½ cup fresh or frozen green peas
1 lb. skinless flounder fillet, cut into chunks
2 TBSP. butter
Place the potatoes, carrots, stock, and milk in a saucepan and bring to a boil.
Simmer over medium heat until potatoes are almost tender.
Season with salt and pepper and add the peas and flounder; simmer until the fish flakes.
Add the butter and simmer until it melts.
Check and adjust seasonings and serve.
Serves 4.
If you are interested in sharing your favorite seafood recipe with readers of the Coastal Fisherman, you can email it to Mama Jock at [email protected]. All recipes can be found at www.coastalfisherman.net.
