Article by Mary Jock
Shark with Pine Nuts and Tomatoes
1 1/2 lbs. skinless shark fillets
Salt
Flour for dusting
1/4 cup olive oil
5 garlic cloves, slivered
1/3 cup pine nuts
1/4 cup white wine
4 to 6 Roma tomatoes, seeded and diced
1/3 cup fresh parsley, chopped
2 tsp. Spanish smoked paprika
Black pepper
Cut the shark into 1-inch chunks.
Salt well and set aside.
Heat a saute' pan over medium heat and add the pine nuts.
Toast them well.
Do not walk away because pine nuts can burn quickly.
Toss the pan frequently to toast all sides of the nuts. Remove any that were burnt.
Once you get a nice brown on even a few nuts, turn off the heat and pour the nuts into a bowl.
Wipe the saute pan down with a paper towel and add the olive oil.
Increase heat to medium-high.
Dust the shark in flour and saute in the oil.
Cook two of the four sides well, for 2 to 3 minutes per side, and then just lightly brown the other sides.
Set the cooked shark on a paper towel to drain.
Add the garlic and pine nuts to the pan and saute. Add a little more olive oil if the fish soaked up too much.
As soon as you see the garlic start to brown, add the chopped tomatoes and toss to combine.
Add some ground black pepper.
Add the wine and scrape up any stuck on bits from the bottom of the pan with a wooden spoon.
Sprinkle a little salt over the tomatoes and add the fish back to the pan.
Sprinkle with the smoked paprika and parsley. Toss to combine.
Cook for only another minute or so, just to coat everything evenly. It is very important that you not cook the tomatoes too much or they will break down.
Serve.
Avocado Pan-Seared Tuna Salad
2 tuna fillets
1 small avocado, seeded, peeled and diced
2 TBSP red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/2 cup corn kernels, fresh or thawed from frozen
1 tsp. jalapeno pepper, seeded and minced
1 TBSP lime juice
2 1/2 TBSP olive oil, divided
1 tsp. chili powder
1/4 tsp. cumin
Salt and pepper to taste
2 TBSP cilantro, chopped
Salt and pepper tuna steaks.
Heat 1 TBSP of oil in a medium skillet over high heat.
Once you see the oil shimmer, add the tuna steaks to the pan and sear for 2 minutes.
Flip and sear for 1 more minute.
Remove from pan and let rest a few minutes.
Slice tuna thinly.
Place the avocado, red onion, cherry tomatoes, jalapeno and corn in a bowl.
In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt and pepper.
Pour the dressing over the mixture and gently toss to coat.
Place sliced tuna on top.
Sprinkle with cilantro.
Serves 2.
Cilantro Pan-Seared Scallops
2 TBSP extra virgin olive oil
1 lemon, cut into wedges
1 TBSP lemon garlic seasoning
1/4 cup cilantro, chopped
1/4 TBSP crushed dried red pepper flakes
1/2 lb. of scallops
Salt and freshly ground black pepper
Heat olive oil in a medium saute pan over medium-high heat.
Place the scallops in the skillet.
Season scallops with the lemon garlic, salt, pepper and red pepper flakes.
Sear until lightly browned and cooked to desired doneness. Approximately 3 to 4 minutes per side for medium.
When scallops are almost cooked, squeeze two lemon wedges over top.
Arrange the scallops, garnish with cilantro and serve with lemon wedges.
Sweet and Sour Striped Bass
2 striped bass fillets
1 red bell pepper, chopped
1 1/2 cups pineapple, diced
3 TBSP garlic, minced
2 TBSP extra virgin olive oil
2 TBSP rice wine vinegar
2 TBSP soy sauce
1 tsp. red pepper flakes
1 TBSP flour
1/4 cup orange or pineapple juice
Pepper to taste
Preheat oven to 350 degrees.
Pat the striped bass fillets dry with paper towels.
Place in an oven safe dish and sprinkle with pepper.
Place orange or pineapple juice in the dish.
Marinating in the juice 20 minutes ahead of time.
Bake the fish for 30 minutes.
While the fish bakes, combine the rice wine vinegar, oil, soy sauce, red pepper flakes and flour in a saucepan.
Bring to medium heat and whisk together until the flour is incorporated and the sauce begins to thicken.
Place the minced garlic and bell pepper in the pan.
Saute for 5 to 7 minutes until the pepper is tender.
Add the pineapple to the saucepan and cook another 2 to 3 minutes.
Remove the fish from the oven and serve with the sauce over white rice, brown rice or noodles.
Serves 4.
Easy Scallop Tacos
8 scallops
Juice of 1 lime
Sprinkles of ground pepper and cumin
4 corn tortillas
1/2 cup yellow bell pepper, diced
Guacamole
Salsa
Bacon sprinkles
Heat a little oil in a small pan over medium heat.
Add scallops.
Drizzle with lime juice, pepper and cumin.
Cook 4 minutes and flip.
Add more lime juice and spices.
Cook 3 more minutes, until just done.
Assemble tacos.
Grilled Shrimp Scampi in a Foil Packet
2 lbs. large shrimp, peeled and deveined
6 TBSP unsalted butter, cut into cubes
2 TBSP dry white wine
5 cloves garlic, chopped
Zest and juice of 1/2 lemon
1/2 tsp. red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup parsley, chopped
Pasta, rice or grilled bread, for serving
Prepare a grill for high heat.
Layer two 18-inch long pieces of foil on top of each other.
Put the shrimp, butter, wine, garlic, lemon zest and juice in the center of the foil.
Sprinkle with the red pepper flakes, 3/4 tsp. salt and a few grinds of black pepper.
Bring the long sides of the foil together in the middle and fold them over each other to seal.
Fold each of the short sides up, making sure the packet is completely sealed.
Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes.
Stir in the parsley and serve over pasta, rice or grilled bread.
Serves 2.
Fried Weakfish
submitted by Satoya & Grandma
Whole weakfish
1 cup corn meal
1 cup flour
1 cup fish fry mixture
2 eggs
1 1/2 tsp. water
1 tsp. light cream
2 cups milk
Dry chives
Salt
Pepper
Cayenne pepper
Poultry blend
Season salt
Peanut or vegetable oil, for frying
Clean, gut and scale weakfish. Remove head.
Cut an inch off the tail and let the fish relax in a bowl of chilled water.
Combine the corn meal, flour and fish fry mixture together. Set aside.
In a medium bowl, whisk together the eggs, water, light cream and milk. Set aside.
Take fish out of chilled water and pat dry.
Season fish with the chives, salt pepper, cayenne pepper, poultry blend and season salt to your liking.
Rub in the seasonings and allow 15 to 20 minutes to absorb.
In a large, deep saute pan add oil to medium-high heat.
When the oil is hot, take the fish and dip into the wet mixture, then dip into the dry mixture and place in the pan to fry.
Fry fish for about 7 minutes on each side.
Allow fish to become brown and crispy.
Serve with green leaf veggie or cold salads.
Crab
Imperial
Crab Imperial
1 lb. jumbo lump crab meat
1/4 cup red bell pepper, minced
2 TBSP fresh parsley, minced
1 tsp. fresh lemon juice
1 egg
1 tsp. Old Bay Seasoning
1/2 tsp. mustard powder
1 tsp. Worcestershire sauce
3 oz. whole mayonnaise
1 tsp. melted butter
Imperial Sauce
3 oz. whole mayonnaise
1 oz. half & half
1/2 tsp. Old Bay Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Topping
1/4 cup breadcrumbs
1 TBSP melted butter
Paprika
Preheat oven to 400 degrees.
Combine all Crab Imperial ingredients except for the crab meat, in a medium mixing bowl and whisk until smooth.
Add crab meat and fold gently until combined, taking care not to break up lump crab meat.
Divide mixture equally among 4 ramekins .
Place on a baking sheet and bake for 12-15 minutes.
In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.
In another small bowl, add remaining melted butter to bread crumbs and stir until combined.
Top each ramekin of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika.
Place in broiler until golden brown.
Party Shrimp
2 lbs. large shrimp, peeled and deveined
1 package Italian dressing mix
3 TBSP olive oil
1 TBSP paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Pinch of salt
Cooking spray
Add shrimp to a large ziplock bag.
Whisk together dressing package, oil, paprika, garlic powder, cayenne pepper and salt until well combined. Add shrimp.
Toss to coat shrimp then refrigerate for 1-4 hours.
Line a baking sheet with aluminum foil then spray with cooking spray.
Arrange shrimp in a single layer on baking sheet.
Broil shrimp on top rack 5-7 minutes or until pink and cooked through, flipping once halfway through cooking time.
Serve hot or at room temperature with cocktail sauce.
Lemon Mustard Broiled Flounder
8 flounder fillets
4 TBSP unsalted butter, at room temperature
4 tsp. Dijon mustard
2 TBSP flat-leaf parsley, chopped
2 tsp. lemon zest, grated
Vegetable oil
Clover sprouts, for garnish
2 lemons, quartered, for serving
Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
Arrange the oven or broiler rack 4 inches from the heat.
Preheat the broiler.
Line 2 baking sheets with aluminum foil.
Oil the foil lightly.
Evenly space 4 flounder fillets on each of the baking sheets.
Spread about 1 1/2 tsp. of the butter mixture atop each fish fillet.
Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through.
Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.
