Article by Mama Jock
Bahama Mahi-Mahi
submitted by Sandy Pulsifer
4 mahi-mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onions, sliced into thin rings
1 lemon, sliced
2 tsp. dried oregano
4 TBSP. butter
Pepper
Arrange fillets in an oven proof 13x9 glass baking dish.
Pour the rum and lime juice over fish.
Place the onion slices on each fillet.
Cover and refrigerate 2 to 4 hours.
Remove fish from refrigerator and pour off 3/4 of the liquid.
Leave the onion slices in the dish and place a thick slice of lemon on each fillet.
Sprinkle with oregano and pepper, to taste.
Place a pat of butter on each fillet.
Bake uncovered 350 degrees for 20 to 30 minutes or until fish flakes easily with fork.
Serve with the cooked onion and lemon slices.
Serves 4.
Baked Wahoo
submitted by Cindy Schmus
4 wahoo steaks
1 cup mayonnaise
2 TBSP. lemon juice
1 TBSP. lime juice
1/2 cup pickle relish
2 TBSP. chives, chopped
Preheat oven to 350 degrees.
Mix all of the ingredients together; blend well.
Coat the fish all over with this mixture.
Wrap fish in aluminum foil.
Bake 30-40 minutes.
Do not crowd pan.
Serves 4.
Spicy Crab Boil
submitted by Maria Jock
1 dozen crabs
4 quarts water
1 TBSP. salt
2 TBSP. Old Bay Seasoning
2 stalks celery, cut into pieces; leave leaves intact
½ tsp. celery salt
1 tsp. pepper
2 Tbsp. Tabasco or Red Hot Sauce
In large stock pot filled with the water, add salt, Old Bay Seasoning, celery, celery salt, pepper and Hot Sauce; bring to a boil.
Rinse crabs and place in pot; cover and bring to a second boil.
Reduce heat to low and cook 12 minutes.
Drain crabs.
Serve on a platter; can be enjoyed hot or cold.
Caesar Salad with Roasted Tuna
8 (½ inch thick) slices of hearty bread
3 TBSP. olive oil, divided
1 clove garlic, halved
4 tuna fillets
1 tsp. salt
½ tsp. black peper
4 thin slices lemon
6 cups torn romaine lettuce
1/3 cup Caesar dressing
¼ cup Parmesan cheese
Lemon slices for garnish
Preheat oven to 375 degrees.
On a small baking sheet, place bread slices; brush with 2 TBSP. oil.
Bake for 7 minutes or until toasted, turning once.
Lightly rub both sides of the bread slices with garlic.
Line baking sheet with aluminum foil; spray with nonstick cooking spray.
Add tuna; drizzle with remaining 1 TBSP. oil.
Sprinkle with salt and pepper; top with lemon slices.
Bake for 10 minutes.
Discard lemon; cut tuna into large chunks.
In a large bowl, combine lettuce and dressing; toss.
Top with tuna.
Sprinkle with cheese.
Serve with bread slices.
Garnish with lemon slices, if desired.
Serves 4.
Mexican Seafood Cocktail
½ cup fresh lime juice
¼ cup ketchup
¼ cup chili sauce
¼ cup chopped cilantro leaves
¼ cup chopped green olives
¼ cup extra-virgin olive oil
¼ cup finely chopped white onion
¼ cup chopped flat-leaf parsley
¼ cup tomato–clam cocktail, such as Clamato
¼ cup seeded and chopped fresh tomatoes
1 tbsp. chopped fresh oregano
2 tsp. Tabasco
2 anaheim chiles, roasted, peeled, seeded, and chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
Kosher salt, to taste
½ lb. cooked and peeled medium shrimp
½ lb. jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes
Combine the first 15 ingredients in a large bowl and season with salt; toss to mix. Fold in shrimp, crab, and avocado. Serve with tortilla chips.
Hong Kong-Style Sea Bass
submitted by Joanne Ives
1 (2-inch) piece fresh ginger
3 green onions
½ cup vegetable oil
4 cloves garlic, crushed
1 container fresh spinach
4 sea bass
¼ cup sesame oil
1/3 cup soy sauce
1/3 cup dry sherry
1/3 cup water
2 tsp. sugar
Peel ginger and cut into thin strips.
Cut green onions into 2 inch thin strips; set aside ginger and onions.
Pour ¼ cup vegetable oil in large skillet; place over high heat until hot.
Add garlic and cook, stirring constantly, 7 seconds; remove and discard garlic.
Add spinach to skillet; cook, stirring constantly until lightly wilted.
Spoon spinach onto serving plates and keep warm.
In a large deep fry pan, place ½ cup water and bring to a boil.
Place fish, cover and steam 8 minutes or until fish flakes easily.
Place fish on spinach; top with ginger and onions.
Combine remaining ¼ cup vegetable oil and sesame oil in skillet until hot.
Drizzle over fish.
Bring soy sauce and next three ingredients to a boil in same skillet.
Drizzle half of mixture over fish and serve immediately with remaining mixture.
Serves 4.
Flounder Tostadas
4 flounder fillets
1 TBSP. canola oil
Salt and pepper to taste
1 (15 ounce) can refried beans, warmed
12 corn tortillas
1 bunch green onions, white and green parts, sliced
1 head lettuce, shredded
1 avocado, peeled and sliced
½ bunch cilantro, chopped
3 limes, cut into wedges
Sour cream
Salsa, store bought
Place tortillas in a single layer on a baking sheet.
Broil 2 minutes on each side or until crispy.
Heat oil in skillet over medium heat.
Season fish; fry fish, turning once, until cooked through, 8 to 10 minutes.
Transfer to plate and flake fish into pieces with fork.
Spread some refried beans over tortilla shells.
Top with the fish, onions, lettuce, avocado and cilantro.
Serve with the lime wedges, sour cream and salsa on the side.
Makes 12.
