Article by Mama Jock
Korean Style
Grilled Tuna
1/2 cup soy sauce
2 TBSP. toasted sesame seed oil
1 tsp. minced fresh ginger
3 TBSP. sugar
1 TBSP. sesame seeds
3 garlic cloves, minced
1/4 tsp. salt
1/2 tsp. black pepper
4 tuna steaks
In a plastic bag, combine all ingredients except the tuna.
Mix the marinade in the bag until combined; add the tuna, coating it completely.
Seal the bag, refrigerate, and let the tuna marinate for 1 to 2 hours, turning it occasionally.
Preheat the grill or broiler with rack in the top position.
Brush the grill with vegetable oil.
Discard the marinade and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare.
Serves 4.
Grilled Tuna with Caramelized Onions
2 TBSP. extra-virgin olive oil
2 large onions, thinly sliced
1 TBSP. sugar
2 cinnamon sticks
Pinch red pepper flakes
Salt and pepper
1/4 cup red wine vinegar
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
4 tuna steaks
2 TBSP. canola oil
Heat the oil over medium heat in a large saute pan.
Add the onions, sugar, cinnamon, red pepper flakes, salt and pepper.
Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes.
Stir in a few TBSP. of water and the vinegar.
Taste and season with salt and pepper.
Stir in the mint and chopped parsley just before serving.
Heat grill to high.
Brush tuna on both sides with the oil; sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium rare doneness, about 2 minutes per side.
Plate the sliced tuna on a platter and spoon the onion mixture down the center.
Keep at room temperature 15 minutes before serving.
Serves 4.
Grilled Swordfish with Lemon, Mint and Basil
1/2 cup olive oil
3 TBSP. chopped fresh mint leaves
3 TBSP. fresh lemon juice
1 TBSP. chopped fresh basil leaves
1 garlic clove, minced
Salt and black pepper
4 swordfish steaks
Prepare the grill to medium-high heat.
Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend.
Season the lemon and olive oil mixture with salt and pepper to taste.
Brush the steaks with 2 TBSP. of the lemon and olive oil mixture.
Grill the fish until just cooked through, about 3 minutes per side, depending on thickness of the steaks.
Plate, and spoon the remaining sauce over and serve.
Serves 4.
Shrimp Cakes with Lemon-Dill Sauce
1 1/2 lbs. peeled and deveined fresh medium shrimp, finely chopped
1 1/2 cups crushed saltine crackers
1/2 cup red bell pepper, finely chopped
1/4 cup green onion, chopped
2 tsp. minced fresh parsley
1 tsp. lemon zest
1 tsp. minced fresh dill
5 TBSP. mayonnaise
2 large eggs
4 TBSP. butter, divided
Lemon-Dill Sauce, recipe follows
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine shrimp through dill.
In a small bowl, whisk together mayonnaise and eggs until smooth.
Add to shrimp mixture, tossing gently to combine.
Using hands, gently press mixture into 2-inch cakes.
Place on prepared baking sheet, cover and refrigerate for at least 2 hours or up to 2 days.
In a large skillet, melt 1 TBSP. butter over medium heat.
Add 8 cakes; cook 3 to 4 minutes per side.
Remove from skillet and repeat procedure.
Top cakes with the Lemon-Dill Sauce.
Serve immediately.
Makes 3 dozen.
Lemon-Dill Sauce
1 cup sour cream
½ cup mayonnaise
2 tsp. minced fresh dill
1 tsp. minced fresh parsley
1 tsp. minced fresh chives
½ tsp. lemon zest
1/8 tsp. salt
Combine above, mix thoroughly, cover and refrigerate for up to 3 days.
Sauteed Flounder with Sweet Soy and Asian Salad
1 cup soy sauce
1 cup brown sugar
1/4 cup honey
1/2 cup water
Juice of 1 lime
2 TBSP. cornstarch
2 tsp. water
Whisk together the corn starch and water; set aside.
Bring the soy and brown sugar to a boil.
Once boiling, whisk in a small amount of corn starch-water mixture until it becomes thick.
Finish with lime juice and set aside.
Salad
1/2 cup rice wine vinegar
Juice of 2 limes
4 quartered tomatoes
1 cup cherry tomatoes cut in half
1/4 cup onion, sliced thin
1 cucumber, seeded, small dice
2 TBSP. fresh basil, sliced thin
Salt and pepper to taste
Mix together vinegar and lime juice; set aside.
In large bowl toss together tomatoes, onions, cucumber, herbs, salt and pepper and a small amount of the vinegar-lime juice dressing.
Refrigerate to cool.
Flounder
3-4 fillets of flounder
Coriander seeds (optional)
Salt and black pepper
2 TBSP. sesame oil or vegetable oil
Season fish with salt and pepper and crust with coriander if desired.
Heat a large saute pan with 2 TBSP. of sesame oil.
Once smoking, place fish in pan and immediately reduce heat to medium-high.
Cook 3 minutes per side.
To serve, place a small amount of sweet soy on a plate with the flounder right on top with the salad to the side.
Serves 4.
Grilled Tuna with Hot Pineapple-Papaya Salsa
Cooking Spray
4 tuna steaks
Salt and black pepper
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 serrano chili pepper, seeded and minced
2 TBSP. fresh lime juice
2 TBSP. fresh cilantro leaves
1 tsp. hot chili oil
Hot noodles
Coat a stove-top pan with cooking spray over medium-high heat.
Season both sides of the tuna with salt and black pepper.
Place tuna on the hot pan and cook 2 to 3 minutes per side for medium doneness.
In a medium bowl, combine pineapple, papaya, onion, chili pepper, lime juice, cilantro and chili oil.
Mix well and season to taste with salt.
Serve tuna over noodles and spoon salsa over top.
Serves 4.
Lemon Seafood Paella
1 can clam juice (32 oz.)
1 cup dry white wine
1 tsp. saffron threads
1 lb. firm, fresh pieces of flounder, sea bass and swordfish cut into
16-21 pieces
1 lb. mussels, cleaned
1 lb. medium size clams, rinsed
1/2 cup chopped fresh parsley
3 lemons, zest and juice
3 TBSP. olive oil
1 1/2 cups minced onion
3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 cups uncooked Arborio rice
1 cup frozen green peas
1 jar sliced roasted red pepper (8 oz.)
Salt and pepper to taste
Broth
Combine clam juice, white wine and saffron threads in a saucepan.
Bring to a simmer (do not boil).
Keep warm over low heat.
Paella
Heat 3 TBSP. olive oil in a large paella pan or large skillet over medium-high heat.
Season fish with salt and pepper, add to pan and saute 1 minute.
Remove fish from pan, reserve and keep warm.
Add onion to pan and saute 5 minutes.
Add the lemon zest, garlic and crushed red pepper and cook 5 minutes.
Add rice and cook 1 minute longer; stir constantly.
Stir in broth, bring to a low boil; cook 10 minutes, stirring frequently.
Stir in the peas and red pepper slices.
Add mussels and clams to pan, nestling them into rice mixture.
Cook 5 minutes or until shells open; discard any unopened shells.
Stir in reserved fish and chopped parsley and cook 5 minutes.
Remove from heat, stir in lemon juice; check for seasonings.
Let stand 10 minutes before serving.
Serves 8.
Spicy Bass Fillets over Rice
4 to 6 small bass fillets
1/4 cup minced fresh parsley
1 TBSP. minced garlic
1/4 tsp. cayenne pepper
1 TBSP. ground cumin
1/2 tsp. ground coriander
Pinch ground cloves
1/4 tsp. ground cinnamon
1/4 cup olive oil
2 cups chopped ripe tomatoes, or canned, drained
Salt and pepper to taste
Preheat oven to 450 degrees.
Rinse and dry the fish.
Mix together the parsley, garlic, cayenne, cumin, coriander, cloves and cinnamon.
Use a food processor for mixing these ingredients, if available.
Rub the bass all over with this mixture.
Spread half of the olive oil on the bottom of a roasting pan.
Place the fillets in the pan, top with the tomatoes and the remaining olive oil and roast until the fish is done, testing with a fork.
Serve the fish over rice with the sauce spooned over it.
Serves 4
Flounder with Yogurt Marinade
1 cup basmati rice, rinsed
Salt
1/2 cup frozen peas
3/4 cup plain yogurt, divided
1 small clove garlic, chopped
1-inch piece ginger, peeled and chopped
1 TBSP. fresh lime juice, plus lime wedges for serving
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
4 flounder fillets
2 TBSP. butter, melted
1 TBSP. fresh cilantro or mint, chopped
Bring the rice, 1 1/3 cups water and 1/4 tsp. salt to a simmer in a saucepan over medium-high heat.
Reduce heat to low, cover and cook 15 minutes.
Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, garlic, ginger, lime juice, cumin, cayenne and 3/4 tsp. salt in a food processor.
Transfer all but 3 TBSP. of the mixture to a large bowl.
Pierce the fish a few times with a fork and season with salt; add to the bowl and toss.
Marinate for 15 minutes.
Preheat the broiler.
Place the fish on a broiler pan; top with the marinade and butter.
Broil until opaque, 6 to 8 minutes.
Mix the remaining 1/4 cup yogurt, the cilantro and salt to taste with the yogurt mixture.
Serve the fish and rice with the yogurt sauce and lime wedges.
Serves 4.
