Article by Mama Jock
Mahi-Mahi topped with Garlic Shrimp
8 TBSP. butter
2 cloves garlic, minced
4 mahi-mahi fillets
Salt and pepper
1 cup peeled small shrimp
1 cup sliced mushrooms
1 cup Alfredo sauce, homemade or store bought
1/2 tsp. fresh dill, minced
Melt the butter in a small saucepan and add the minced garlic.
Simmer over low heat for 10 minutes. The butter should not be browned.
Let cool; cover and refrigerate.
Heat grill or preheat the broiler.
Season the fish with salt and pepper and cook, turning once, 3 to 5 minutes per side.
Set aside and keep warm.
Melt the garlic butter in a small skillet; saute the shrimp and mushrooms. The shrimp will cook quickly and the mushrooms should be soft and absorb the melted butter.
Whisk in the Alfredo sauce and heat through to blend the flavors; add the dill.
Plate the fillets and top with the shrimp and mushrooms.
Serves 4.
Corn and Crab Chowder
5 slices bacon
1 TBSP. butter
3/4 cup onion, chopped
1/4 green pepper, chopped
1/2 cup celery, chopped
1 1/2 tsp. minced garlic
1/4 cup dry white wine
1 tsp. brandy
1 1/2 tsp. dried basil
1 tsp. pepper
1/4 tsp. cayenne pepper
1/2 tsp. dried thyme leaves
2 tsp. Worcestershire sauce
3 cups corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup flour
3 cups heavy cream
1 cup half and half
1 pound small shrimp, peeled and deveined
1 TBSP. creole seasoning
1 pound fresh crabmeat
Fry bacon until crisp. Drain oil; set aside.
Crumble bacon; set aside.
Heat 1 TBSP. of butter in a large pot.
Stir in onion, green pepper, celery and garlic; cook 10 minutes.
Pour in wine and brandy; bring to a simmer.
Season with the basil, pepper, cayenne, thyme and Worcestershire sauce.
Add the corn and potatoes and pour in chicken stock.
Bring to a boil, reduce heat, cover and simmer 10 minutes.
Melt 1/2 cup butter in a small saucepan.
Stir in the flour; cook, stirring constantly until the flour turns slightly brown, about 10 minutes.
Stir the flour mixture into the soup; pour in the heavy cream, half and half, reserved bacon, grease and shrimp.
Cook until the shrimp are no longer translucent, the potatoes are tender and the soup has thickened.
Season with the creole seasoning.
Stir in the crabmeat.
Makes 10 cups.
Baked Striped Bass in White Wine
1 1/2 lbs. striped bass fillets
Salt and pepper to taste
2 TBSP. lemon juice
3 TBSP. butter, room temperature
1/2 onion, chopped
1/2 cup white wine
1/4 cup water
1/2 cup mushrooms, chopped
1 TBSP. fresh parsley, chopped
1 tsp. garlic, minced
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
1/8 tsp. cayenne pepper
Season fillets with salt, pepper and 2 tsp. lemon juice.
Lightly grease a baking dish with butter; add the onion and wine and place the fish on top.
Dot with small pats of remaining butter.
Bake at 425 degrees for 12 to 15 minutes, basting once or twice with pan juices.
While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne pepper in a saucepan.
Bring to a boil and reduce by half.
Pour over fillets.
Serves 4-5.
Peppercorn Shark Steaks
2-3 TBSP. crushed peppercorns
2 boneless shark steaks
1 TBSP. butter
1 TBSP. vegetable oil
Salt to taste
2 TBSP. cognac or brandy
Pat steaks dry and coat
both sides with crushed peppercorns.
In skillet, heat butter and oil over moderate heat; cook steaks 4 to 5 minutes on each side for medium-rare.
Season with salt; remove to plates.
Pour off excess fat from skillet and add cognac or brandy.
Boil mixture, scraping up browned bits until sauce thickens and coats back of spoon.
Spoon over fish and serve.
Serves 2.
Grilled Tuna
6 tuna fillets
l large onion, cut into slices
1 bottle Italian salad dressing
Heat grill.
Place sliced onion on bottom of a glass baking dish.
Lay tuna steaks on top of onions.
Pour bottle of dressing over tuna; marinate each side for 10 minutes.
Remove from dressing; place fish on grill, avoid pieces touching.
Brush marinade on throughout cooking.
Grill until well seared on one side.
Turn, baste and cook until it is opaque throughout.
Place pieces back in marinade dish until serving time.
Serves 6.