Article by Mama Jock
Garlic Mustard Mahi
1 TBSP olive oil
4 mahi fillets
1 1/2 TBSP chopped garlic
1 1/2 TBSP lemon juice
2 TBSP coarse-ground Dijon mustard
1/4 cup apple juice
1/4 cup water
1 tsp. dried thyme
Mix the garlic, lemon juice, mustard, apple juice, water, and thyme in a small bowl.
Heat the olive oil in a shallow non-stick pan over medium heat.
Cook the fillets until they are golden (about 10 minutes).
Turn the fillets and pour the sauce ingredients over them.
Cook over medium-high heat until the sauce reduces and the fillets are done.
Serve over vegetables.
Serves 4.
Shrimp Fondue
submitted by Mark Nicastro
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese
1 (10 3/4 oz.) can condensed Cream of Shrimp soup
1 dash Worcestershire sauce
1 pinch garlic salt
Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot.
Cook until melted together and the mixture has a creamy texture.
Pour mixture into a serving bowl.
Serve hot.
Spicy Clam Sauce
3 TBSP olive oil
2 TBSP minced garlic
3 (10 oz.) cans chopped clams, drained with juices reserved
3 TBSP dried oregano leaves, crumbled
Ground black pepper
1 tsp. red pepper flakes
1/2 cup grated Parmesan cheese for topping (optional)
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic and drained clams; cook and stir for about 5 minutes.
Season with oregano, pepper, and red pepper flakes.
Pour in the reserved clam juice.
Reduce heat to low, and simmer for about 20 minutes.
Remove from heat and serve over pasta.
Garnish with Parmesan cheese, if desired.
Mahi Piccata
4 mahi fillets
1 large shallot
1 oz. capers
3/4 cup couscous
Vegetable stock
1 1/2 cups water
1/4 ounce fresh thyme
5 oz. spinach
1 lemon
2 TBSP butter
1 TBSP olive oil
Halve, peel and finely chop the shallot.
Halve the lemon.
Cut one of the halves into wedges.
Drain and rinse the capers.
Cook the couscous.
In a pot over medium heat, heat a bit of oil.
Add half of a shallot and cook 2 to 3 minutes until soft.
Add couscous, water, stock concentrate and water..
Add pinch of salt.
Bring to a boil, cover and reduce to simmer for 10 to 12 min until tender.
Saute the rest of the shallot in a large pan for 2 to 3 minutes until soft.
Add the spinach and toss for 2 to 3 minutes longer until wilted.
Season with salt and pepper.
Keep warm.
Season mahi with salt and pepper.
Heat a drizzle of oil in the spinach pan (minus the spinach) till hot.
Add mahi to pan and cook 2 to 3 minutes per side until slightly golden brown, almost opaque in center.
Add the thyme with butter to the fish pan.
Once melted, spoon the butter over the mahi until it is cooked through.
Add the capers and the juice of half of the lemon.
Season sauce with salt and pepper.
Discard thyme.
Plate the couscous on top of the spinach and fish.
Spoon the sauce over the top of fish and garnish with a lemon wedge.
Dipping Sauce for Seafood
1 1/2 cups plain non-fat yogurt
1/3 cup honey
1/2 cup Dijon mustard
1 TBSP chopped green onion
1 dash chili sauce
In a medium bowl, mix together plain non-fat yogurt, honey, Dijon mustard, green onion and chili sauce.
Chill in the refrigerator approximately 1 hour before serving.
Crab and Tomato Bake
2 or 3 large ripe tomatoes, cored
1 large (9-inch) deep-dish frozen pie shell
8 oz. shredded mild cheddar cheese, divided
1 medium sweet onion, very thinly sliced
8 oz. crabmeat, cleaned well
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 small clove garlic, minced
1 tsp. dried basil
Bake the pie shell at 375-degrees until lightly browned.
Cut tomatoes in half, scoop out seeds and slice.
Lay slices on paper towels to drain.
Spread half of the cheddar cheese in the bottom of crust.
Add half of the tomato slices, then the onion slices, then crabmeat, then remaining tomatoes.
Mix the mayonnaise, remaining cheddar, Parmesan, garlic and basil; spread evenly over the top of tomato slices to the crimped edges of the pie crust.
Bake at 375 degrees for 30 to 40 minutes until cheese is melted and nicely browned.
Serves 4-6.
Crunchy Fried Oysters
1/2 cup flour
1 cup finely crushed oyster crackers
1/2 cup yellow cornmeal
1/2 tsp. pepper
2 large eggs
1/2 tsp. Old Bay or other seafood seasoning
2 pints oysters, well drained
Canola or peanut oil for frying
Place the flour in a small bowl.
In another bowl, mix the cracker crumbs, cornmeal and pepper.
In the third bowl, beat the eggs with the seasonings until foamy.
Dredge the oysters first in the flour, shaking off excess, then dip them in the egg mixture.
Coat each oyster generously in the crushed oyster cracker mixture.
Heat 1/2-inch of oil in a heavy skillet to 360 degrees.
Fry in batches until golden brown.
Drain on paper towels.
Serves 4.
Cajun Flounder Bake
1 1/2 lbs. Yukon Gold potatoes, cut in 1/4 in. slices
1 large onion, sliced
2 cloves garlic, chopped
2 TBSP. olive oil
1/4 tsp. salt
1/8 tsp. cayenne
4 flounder fillets
1 TBSP. oil
1 tsp. each paprika, garlic powder, onion powder and pepper
1/2 tsp. each of oregano, thyme and salt
1/4 tsp. cayenne
1 box (6 oz.) Stove Top type corn bread stuffing mix
1/4 cup melted butter
Preheat oven to 375 degrees.
Combine the first 6 ingredients and spread in an oiled casserole dish.
Bake 20 minutes, stirring twice.
Rinse and dry fillets; rub with oil.
Mix all the seasonings together (paprika through cayenne) and dust fillets with mixture.
Place fillets on potatoes.
Spread the corn bread stuffing over fillets and pat down to adhere.
Drizzle butter evenly over top.
Bake for 20 to 25 minutes until fish flakes easily and potatoes are tender.
Serves 4.
Spicy Scallop Pasta
1 cup onion, chopped
1 TBSP. garlic, finely chopped
2 TBSP. minced parsley
1 TBSP. olive oil
1/4 cup white wine
2 (15 oz.) cans petite diced tomatoes
2 TBSP. tomato paste
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. black pepper
1 lb linguine
1/2 cup peas, fresh or frozen
1 1/2 lbs. scallops
1/4 cup whole fresh basil leaves
Lemon wedges
Parmesan cheese
Saute the onions, garlic, and parsley in the olive oil over medium heat until softened.
Add wine, cook for 2 minutes.
Stir in the tomatoes, tomato paste, pepper flakes, cumin, cinnamon and pepper. Simmer gently 20 minutes; stirring occasionally.
While the sauce is cooking, prepare the pasta according to the directions on the box.
Drain well and keep warm.
Return sauce to medium-high heat; add peas, scallops and basil.
Cook until the scallops are lightly firm.
Toss pasta with sauce and top with a little lemon juice.
Serves 4 to 6.
Super Sea Bass Sandwich
4 sea bass skinless fillets
Flour for dusting
1/2 cup bottled chipotle pepper sauce, (such as Tabasco brand)
1 1/2 cups finely crushed corn chips
1 (15 oz.) can of mangos in syrup
1 piece cinnamon stick (2 inches)
6 whole cloves
1 TBSP. white vinegar
2 large jalapeno peppers, seeded and diced
4 buttered, toasted Kaiser rolls
2 cups shredded green lettuce
Pinch of salt
Pat fish dry.
Dust fillets with flour; shake off excess.
Coat with chipotle pepper sauce and dredge in corn chip crumbs.
Refrigerate at least 15 minutes
Drain mangos and cut into chunks.
Add mango and the next 5 ingredients to saucepan; cook over medium-low heat, stirring 5 to 7 minutes. Remove spices.
Preheat oven to 375 degrees.
Bake fillets for 10 to 12 minutes or until fish flakes easily and coating is crunchy.
Serve fish on rolls with lettuce and chutney.
Serves 4.
Canadian Cocktail Sauce
1/4 cup ketchup
2 TBSP prepared horseradish
1 tsp. chopped garlic
1 tsp. chili powder
1/2 tsp. ground allspice
Stir together ketchup, horseradish, garlic, chili powder and allspice in a small bowl.
Cover bowl and refrigerate for at least 4 hours before serving.
The Painkiller
submitted by Jen Davis
Perfect tropical cocktail to go with your favorite seafood appetizer or dinner.
2 oz. Pusser’s rum
4 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
Nutmeg, freshly grated
Add liquid ingredients to a cocktail shaker and shake vigorously.
Pour into a big glass or goblet filled with ice.
Grate fresh nutmeg on top and enjoy!
