Article by Mama Jock
Grilled Tuna with Caper Sauce
1/3 cup lime juice
1 jalapeño pepper, seeded
1 1/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1 tsp. salt
1 tsp. pepper
4 tuna fillets
Sauce:
3 TBSP. lime juice
3 TBSP. olive oil
2 TBSP. water
2 tsp. red wine vinegar
1/2 cup fresh cilantro
1 shallot, peeled
1 TBSP. capers, drained
1 1/2 tsp. chopped, seeded jalapeño pepper
2 garlic cloves, peeled and halved
1/4 tsp. pepper
In a small food processor, combine the first six ingredients, cover and process until blended.
Pour into a large resealable plastic bag.
Add the fillets; seal bag and turn to coat.
Refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
Grill fillets, covered, over medium heat for 3 to 5 minutes on each side or until fish flakes easily with a fork.
Meanwhile, combine sauce ingredients in a small food processor.
Cover and process until blended. Serve with fish.
Serves 4.
Cajun Flounder and Remoulade
1/2 cup mayonnaise
1 TBSP. capers, drained and chopped
1 1/2 tsp. spicy brown mustard
1 tsp. cider vinegar
1/4 tsp. hot sauce
4 flounder fillets
2 tsp. Cajun seasoning
1 lemon, thinly sliced
Brown rice, cook as directed on package
In a small bowl, mix together the first five ingredients.
Cover and refrigerate remoulade.
Heat oven to 450 degrees.
Coat a 13x9x2 baking dish with nonstick cooking spray.
Place one fish fillet in prepared dish and sprinkle with 1/4 tsp. of the seasoning.
Flip one long end over the other like a book.
Sprinkle another 1/4 tsp. of seasoning over top of fillet.
Repeat with remaining fillets. Top each with a slice of lemon.
Bake for 18 to 20 minutes.
Serve with the sauce and the brown rice, if desired.
Serves 4.
Tuna-Pasta Salad
1 lb. medium shell pasta
1 cup mayonnaise
1/2 onion, chopped fine
2 ribs celery, sliced very thin
1 carrot, chopped fine
Salt and pepper, to taste
2 cups cooked tuna
Cooked pasta, cooled
Cook pasta and cool in cold water. Drain well.
In a large bowl, mix remaining ingredients together.
Refrigerate, serve when cold.
Serves 4.
Flounder with Lemon-Parsley Relish
1 lemon
1/4 cup chopped fresh parsley
2 1/2 TBSP. extra-virgin olive oil
2 tsp. rinsed and chopped capers
Salt and pepper
1 shallot, thinly sliced
2 bags baby spinach
8 thin flounder fillets
1/2 cup dry white wine
Cut off top and bottom of lemon, then slice away peel and white pith exposing the segments. Cut out segments and chop; transfer to a small bowl.
Squeeze juice from membranes into same bowl.
Stir in parsley, 1 1/2 TBSP. oil and the capers.
Season with salt and pepper.
In a large skillet, heat 1 TBSP. of oil over medium-high heat.
Add shallot and cook until softened.
Gradually add the spinach; cook and toss until just wilted.
Season with salt and pepper. Transfer to a bowl and keep warm.
Wipe skillet clean.
Season fish with salt and pepper.
Fold each fillet into thirds.
Place fish in the skillet and pour in wine; bring to a boil over high.
Cover, reduce heat to low and cook until fish is just opaque, 4 to 6 minutes.
Serve with lemon-parsley relish and spinach.
Serves 4.
Coconut-Mango Mahi Mahi
1/2 cup flour
2 eggs, beaten
1 cup panko bread crumbs
1 cup flaked coconut
6 mahi mahi fillets
2 TBSP. peanut or canola oil
2 medium mangoes, peeled and cubed
1/4 cup white wine or chicken broth
2 TBSP. brown sugar
2 garlic cloves, halved
1 tsp. finely crystallized ginger
1 tsp. soy sauce
1/8 tsp. pepper
2 TBSP. minced fresh basil
Place flour and eggs in separate shallow bowls.
In another shallow bowl, combine panko bread crumbs and coconut.
Dip fillets in the flour, eggs, then bread crumbs mixture.
In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center.
Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended.
Stir in basil.
Serve with fish.
Serves 6.
