Article by Mama Jock
Panko-Crusted
Baked Tuna
4 tsp. olive oil
4 thickly cut boneless pieces of tuna
Salt and pepper to taste
2 TBSP. honey mustard or sweet-hot mustard
2 tsp.chopped fresh thyme
2/3 cup panko breadcrumbs
2 TBSP. chopped cilantro
1/2 tsp. Hungarian sweet paprika
Preheat oven to 400 degrees.
Set the tuna on a foil-lined baking sheet skin side down.
Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 tsp. of the thyme.
In another bowl, mix the panko with the remaining 1 tsp. thyme, 4 tsp. of olive oil, parsley and paprika.
Add salt and pepper sparingly.
Using a small spoon, spread the mustard mixture on the tuna; top with the bread crumb mixture.
Roast the tuna for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes with a fork.
Serves 4.
Baked Fish n Chips
with Honey Vinegar
2 large potatoes, peeled and cut into 1/2-inch thick slices
Salt and pepper
1 cup flour
1 tsp. baking powder
1/2 cup milk
1 large egg
4 flounder fillets divided
1/4 cup vinegar
1 TBSP. honey
Spinach, for serving
Preheat oven to 425 degrees.
Coat a large baking sheet lined with foil with cooking spray.
Arrange potatoes on a baking sheet and spray them with cooking spray.
Season with salt and pepper.
Bake 25 minutes, or until golden brown.
In a shallow dish, whisk together flour, baking powder and 1/2 tsp. salt.
Wisk in the milk and egg.
Add the fillets and coat with batter.
Place the fish on the large baking sheet lined with foil and bake for 8 to 10 minutes until golden brown.
In a small bowl, whisk together vinegar and honey to serve as a dipping sauce.
Serve the potatoes with the fillets along with some sautéed spinach.
Serves 4.
Mahi-Mahi with Peach Cucumber Salsa
Salsa
3 yellow peaches, finely diced
1 small cucumber, peeled and seeded, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, minced
1/2 bunch cilantro, finely chopped
Juice of 1/2 lime
Salt and pepper
Mahi
4 mahi fillets
Salt and pepper
2 TBSP. extra-virgin olive oil
For the Salsa:
In a large bowl, combine all of the ingredients and season with salt and pepper.
Cover and refrigerate until ready to serve.
To make the fish, season the mahi with salt and pepper.
Heat the olive oil in a nonstick skillet over high heat.
Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness.
Transfer fish to a platter; top with some of the salsa.
Serves 4.
Maryland Crab Soup with Vegetables
4 quarts water
2 TBSP. chicken bouillon granules
2 TBSP. beef bouillon granules
2 TBSP. Old Bay
1/4 Worcestershire sauce
2 bay leaves
2 TBSP. sugar
Salt and black pepper
6 crabs
3 cups canned tomatoes
1 tsp. hot sauce
1 1/2 cups sliced carrots
1 1/2 cups diced celery
1 1/2 cups corn, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 cup diced cabbage
1 medium onion, chopped
2 cups cubed red potatoes
1 lb. lump crabmeat, picked clean
1 lb. claw crabmeat, picked
Parsley leaves chopped, for garnish
Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay, Worcestershire sauce, bay leaves and sugar.
Stir until bouillon is dissolved.
Season with salt and pepper.
Cut the whole crabs in half, add them to the pot and bring to a second boil.
Remove whole crabs after 5 to 10 minutes.
Skim any excess froth created by the crab parts.
Add the tomatoes and hot sauce; stir to combine.
Add the carrots, celery, corn, green beans, lima beans, cabbage and onion.
Bring to a low boil and cook for 10 minutes.
Add the potatoes and cook until tender.
Add the crabmeat and cook 10 minutes.
Season with salt and pepper.
Garnish with chopped parsley.
Serves 8.
Marinated Tuna Steaks
1/3 cup soy sauce
1/4 cup canola oil, plus extra for brushing on the grill
2 tsp. grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup finely chopped ginger root
2 TBSP. minced garlic cloves
2 TBSP. Dijon mustard
6 tuna steaks
Salt
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic and mustard in a bowl.
Pour half the sauce in a low flat dish, large enough to hold the tuna steaks in a single layer.
Place the tuna on top of the sauce and spread the remaining sauce on top.
Cover with plastic wrap and refrigerate for at least 4 hours or preferable overnight.
Thirty minutes before you are ready to serve, preheat a gas grill.
When the coals are medium-hot, brush the cooking grates with oil to prevent the fish from sticking.
Remove the fish from the marinade, allowing some of the ginger to cling to the fish and discard the marinade.
Sprinkle the fish generously on both sides with salt and place it over the coals.
Cook 5 minutes on each side, just until it is no longer pink in the middle.
Place on a platter, cover tightly with foil and allow it to rest 10 to 15 minutes.
Serves 6.
Veracruz Style Flounder
2 TBSP. olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 TBSP. capers
1 TBSP. caper juice
1 cup cherry tomatoes, halved
1/3 cup pitted, sliced green olives
1 jalapeno pepper, seeded and chopped
2 tsp. chopped fresh oregano
2 tsp. olive oil
2 flounder fillets, cut in half
Salt and pepper
1/2 tsp. cayenne pepper
2 limes, juiced
Preheat oven 425 degrees
Heat olive oil in a skillet over medium heat.
Stir in the onion and cook until onions begin to turn translucent, 6 to 7 minutes.
Cook and stir in garlic until fragrant, about 30 seconds.
Add capers and caper juice; stir to combine.
Stir in tomatoes, olives, and jalapeno pepper; cook and stir until the jalapeno pepper softens and tomatoes begin to collapse, 3 minutes.
Remove from heat; stir in oregano.
Drizzle 1 tsp. olive oil into a small baking dish.
Sprinkle in 1 TBSP. of the tomato-olive mixture.
Top with 1 flounder fillet, salt, pepper and cayenne pepper.
Top with more filling and juice from 1 lime.
Repeat with remaining flounder fillet, seasoning and lime juice in a second baking dish.
Bake in the preheated oven until fish is flaky.
Grilled Tuna with Romesco Sauce
Romesco Sauce
2 jarred roasted red peppers
1/2 cup almonds
1 slice bread
2 TBSP. red wine vinegar
1 TBSP. honey
1 tsp. smoked paprika
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
In a food processor, combine the first 6 ingredients.
Pulse to combine.
With the motor running, add the olive oil and puree until combined.
Season with salt and pepper to taste.
Tuna
1 1/2 lbs. fresh tuna steaks, about 1-inch thick
1 TBSP. extra-virgin olive oil
Kosher salt and pepper
Preheat an outdoor grill or a grill pan to medium high.
Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides.
Grill for about 2 minutes on each side.
Remove from the grill, tent with foil; let stand for a few minutes.
Thinly slice the tuna and serve with the romesco sauce.
Serves 4-6.
Pan Fried Striped Bass with Light Green Sauce
4 striped bass fillets
Salt and pepper
1/2 cup flour, for dusting
1/4 cup melted butter
1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 TBSP. finely chopped fresh parsley
4 TBSP. finely chopped fresh basil
2 TBSP. drained capers
Rinse the fillets and pat dry.
Season with salt and pepper, to taste, then dust with flour.
Melt the butter in a large skillet over medium-high heat.
Fry the fillets in the butter 4 to 5 minutes until nicely browned.
Remove from skillet and keep warm.
Reduce heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom.
Mix in the lemon juice, then stir in the cream.
Simmer 2-3 minutes or until it starts to thicken.
Season with parsley, basil and capers and stir for another minute.
Serve the fillets with sauce spooned over them.
Serves 4.
Roasted Shrimp and Peppers with Creamy Rice
3 TBSP. olive oil
1 medium onion, finely chopped
1 large clove garlic, finely chopped
1 cup Arborio rice
3/4 cup dry white wine
Kosher salt and pepper
1 lb. peeled and deveined large shrimp
1 red pepper, cut into 1-inch pieces
1 pint grape tomatoes, halved if large
Heat oven to 425 degrees.
Heat 1 TBSP. oil in a large saucepan over medium heat.
Add the onion; cook, stirring occasionally, until tender, 6 to 7 minutes.
Stir in the garlic; cook 1 minute.
Add the rice and wine; cook, stirring until the wine is absorbed, about 2 minutes.
Add 2 1/4 cups water and 1/4 tsp. each salt and pepper and bring to a boil.
Reduce heat and simmer, covered until the water is absorbed and the rice is tender, 18 to 20 minutes.
On a large rimmed baking sheet, toss the shrimp, red pepper and tomatoes with the remaining 2 TBSP. oil and 1/2 tsp. each salt and pepper.
Roast until the shrimp are cooked through and the red pepper tender, 10 to 12 minutes.
Serve over rice..
Serves 4.
