Article by Mama Jock
Tuna Stuffed Avocados
4 avocados, halved and pitted
1 lb. fresh tuna
1 red bell pepper, diced
1 jalapeno, minced
1 cup cilantro leaves, roughly chopped
1 lime, juiced
Salt and pepper
Scoop pit out of avocado.
Place the scooped avocado into a medium-size mixing bowl and mash it with a fork.
Add the tuna, bell pepper, jalapeno and cilantro to the mixing bowl.
Pour lime juice over mixture and stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls.
Season with salt and pepper.
Serves 4 to 8.
Super Tartar Sauce
1 small shallot
6 sweet & sour gherkins (young pickles)
1 TBSP. capers
1 cup fat free yogurt
Bunch flat leaf parsley
1 lemon
2 TBSP. mayonnaise
2 tsp. mustard
Salt & pepper
Give a fine chop to all ingredients.
Add juice of the lemon, mayonnaise, mustard and yogurt.
Combine and season to your taste.
Refrigerate and serve.
Grilled Mahi Tacos
Tacos
1 lb mahi fillets
2 TBSP. canola oil
1 1/2 TBSP. fresh lime juice
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground paprika
1/8 tsp. cayenne pepper (optional)
Salt and pepper
6 corn or flour tortillas
1 large avocado, sliced
Sour cream, cheese, hot sauce or salsa, for serving (optional)
Slaw
1/2 small red cabbage, cored and sliced thin
1/4 cup cilantro, chopped
3/4 cup thinly sliced red onion
1 1/2 TBSP. lime juice
1 TBSP. canola oil
To make the slaw, add cabbage, red onion and cilantro to a medium mixing bowl.
Pour lime juice and canola oil over top and season lightly with salt and pepper.
Toss to evenly coat and set aside.
In a mixing bowl, whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika and cayenne.
Season with salt and pepper to taste
Place fish into a resealable bag and pour marinade over fish.
Seal bag and shake to coat fillets. Allow to marinate in mixture for 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat.
Brush grill grates with oil and place fish on grill.
Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
Transfer to a plate and break into pieces.
Serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
Serves 3 to 6.
Creamy Shrimp and Mushroom Pasta
2 TBSP. olive oil
1 lb. fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
4 garlic cloves
Dried basil
Crushed red pepper flakes
Paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
8 oz fettuccine pasta
Heat a large skillet on medium-high heat.
Add 2 TBSP. of olive oil and immediately add garlic and shrimp.
Cook shrimp on one side for about 1 minute until pink.
Flip the shrimp to the other side and sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt.
Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides.
Remove the shrimp from skillet.
To the same skillet, add sliced mushrooms, adding more olive oil if necessary.
Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices.
Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp.
Immediately add 1 cup of half and half and all of the cheese.
Bring to boil, then reduce to simmer, and cook, constantly stirring, until all of the cheese melts.
Cover with lid and remove from heat.
Cook pasta according to package instructions.
Reserve some of pasta water.
Drain and rinse pasta with cold water.
Add pasta to the skillet with shrimp and mushrooms and cream sauce.
Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick , add some pasta water in small amounts until you reach desired consistency.
Crab Pasta Salad
1 lb. medium pasta shells
1/2 lb. crabmeat
1 can medium black olives, sliced
1 medium red bell pepper, diced
3 or 4 green onions, sliced thin about two inches into the green
3 stalks of celery, diced
1 1/2 cups plain nonfat yogurt
1/4 cup fat free mayonnaise
1/2 TBSP. Spike seasoning (optional)
1 tsp. celery salt
1 TBSP. yellow mustard
1/2 TBSP. soy sauce
1/4 cup Italian vinaigrette salad dressing
Cook pasta according to package instructions.
Drain and rinse with cold water.
In a very large bowl, mix the pasta, crab, olives, red peppers, green onions and celery.
In a small bowl, whisk together the yogurt, mayo, Spike seasoning, celery salt, yellow mustard, soy sauce and salad dressing.
Pour the dressing over the pasta and veggies and stir to combine.
Refrigerate at least two hours before serving.
NOTE - DO NOT use Greek yogurt for this recipe. It is too thick and doesn't give the dressing the right consistency or flavor.
Barbecue Shrimp
20 large shrimp, peeled and deveined with tails left on
2 TBSP. butter
3 TBSP. green onions, chopped plus more cut for garnish
1/4 cup white wine
2 tsp. chopped garlic
2 TBSP. Worcestershire Sauce
1/2 tsp. Tabasco sauce
1/4 tsp. cayenne
1/4 tsp. paprika
8 TBSP. butter
Salt to taste
In a large cast-iron pan over medium-high heat, add 2 TBSP. of butter.
Add shrimp and cook until the shrimp is just done, stirring frequently.
Remove shrimp and set aside.
Cook the green onions in the remaining butter for 1 minute.
Add wine and let simmer.
Reduce by half, turn the heat to low and then add in the garlic, Worcestershire, Tabasco, cayenne pepper, paprika and salt. Cook for 1-2 min.
Add in the butter in cubes slowly and stir after each addition to melt.
Add the shrimp back in and toss to coat and heat through.
Lemon Garlic Weakfish
6 TBSP. butter
Coarse salt
Zest of 1 lemon
1 TBSP. fresh parsley, chopped
1 TBSP. fresh dill, chopped
2 garlic cloves, minced
Dash of white pepper
4 weakfish fillets
Preheat oven to 400-degrees.
Place all ingredients, except for weakfish, in a small bowl and melt in the microwave for 30-45 seconds.
Stir until combined.
Place the weakfish fillets on a parchment lined baking sheet.
Using a pastry brush, coat the weakfish with the lemon herb butter, evenly spreading it over the tops of each fillet.
Bake in an oven on the top or second rack for 10 to 12 minutes, or until weakfish is cooked through and flakes easily with a fork.
Alternately, the fish can be broiled on medium/high on the second to top rack for 8 to 10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.
Roasted Shrimp Scampi
1/2 lb.medium-sized shrimp, shelled and deveined
4 cloves garlic, minced
2 TBSP. melted butter or 1 1/2 TBSP. olive oil
1 TBSP. white wine
1/2 TBSP. lemon juice
1 TBSP. chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving
Turn on broiler.
Rinse the shrimp and pat dry with paper towels.
In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.
Transfer the baking dish to the oven and broil for 4 to 5 minutes on the middle rack.
Remove from the oven once the shrimp are cooked.
Serve immediately with some lemon wedges, over pasta or rice.
Flounder Stuffed with Crabmeat & Shrimp
1 TBSP. olive oil
2 TBSP. butter
1 small onion, chopped fine
3 garlic cloves, minced
2 stalks celery, chopped fine
1/2 red bell pepper, chopped fine
1/2 cup shrimp, chopped fine
1/2 tsp. salt (to taste)
1 tsp. Old Bay Seasoning, to taste or 1/2 tsp. cayenne
6 oz. lump crabmeat (or more if desired)
4 TBSP. Italian seasoned breadcrumbs, more as needed
Fish
8 large flounder fillets
4 TBSP. butter, melted
3 TBSP. lemon juice
Kosher salt
Black pepper
2 tsp. paprika
1 lemon, cut into wedges for garnish
Preheat the oven to 400-degrees.
In a saute pan, heat the olive oil and butter.
Add onions, garlic, celery, and peppers and saute for 2 minutes, or until the vegetables are wilted.
Add the shrimp and season with salt and Old Bay (to taste).
Saute for 2 minutes.
Remove from heat and place mixture into a bowl.
Gently stir in the crabmeat, then the breadcrumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
Place equal amounts of filling onto each fillet and roll up.
Place the fish on a baking dish (seam side down if rolled).
Drizzle the fish with butter and spray with lemon juice.
Sprinkle top of fish with salt, black pepper and paprika.
Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru.
Remove the fish from the oven and serve with lemon wedges.
