Article by Mama Jock
Baked Tuna with Mexican Seasonings
½ cup chopped fresh cilantro
¼ cup lemon juice
1 jalapeno, seeded and chopped
5 cloves garlic, crushed
1 tsp. ground cumin
1 tuna fillet
2 TBSP. olive oil
¾ tsp. salt
½ tsp. black pepper
2 tomatoes, sliced thin
Preheat oven to 400 degrees.
In a small bowl, combine cilantro, lemon juice, jalapeno, garlic and cumin; set aside.
Brush tuna with olive oil and season with salt and pepper.
Place on a heavy-duty aluminum foil sheet.
Spread cilantro mixture on tuna, then top with tomatoes.
Fold to make a packet and seal tightly.
Place tuna packets on a rimmed baking pan.
Bake about 20 minutes.
Serves 4.
Pasta with Crabmeat, Eggplant and Tomato
1 lb. fresh tiny eggplant
¼ cup olive oil or more
3 garlic cloves, peeled and lightly crushed
3 dried hot red peppers
2 cups tomatoes, chopped
2 TBSP. chopped fresh basil
1 lb. rigatoni pasta
1 cup crabmeat
Salt and pepper to taste
½ cup parsley, chopped
Bring a large pot of water to a boil, salt it well.
Peel the eggplant or leave skin on.
Slice off the ends and cut each into three or four long slices.
Heat the olive oil in a 12-inch skillet.
Add the eggplant a slice or two at a time. Do not overcrowd the pan.
As each piece browns, turn and brown other side.
Remove from skillet, drain on paper towels.
Add the garlic and red peppers to the pan and cook, stirring, over medium heat until the garlic is slightly brown.
Remove the garlic and peppers with a slotted spoon and add the tomatoes.
Cook the tomatoes until they begin to liquefy, then add the basil and reduce to a simmer.
Begin cooking the pasta. When just about done, add the crabmeat, salt, pepper, cooked eggplant, and half of the parsley.
Drain, toss with the sauce and garnish with the remaining parsley.
Serves 4.
Stir-Fried Bluefish with Scallops
One ½ to ¾ lb. bluefish fillet, skinned and cut into 1-inch chunks
Cornmeal for dredging
¼ lb. bay scallops
¼ cup peanut oil
1 cup snow peas or snap peas, trimmed
2 TBSP. soy sauce
Salt to taste
2 TBSP. sherry
1 TBSP. rice or white wine vinegar
1 tsp. sesame oil
Preheat a wok or 12-inch skillet over medium heat.
Dredge the bluefish chunks in the cornmeal, shake them to remove excess.
Repeat the process with the scallops, keeping the fish separate.
Add the oil to the wok, then raise the heat to high.
When it smokes, stir-fry the peas for 30 seconds and remove from pan.
Place the bluefish in the wok or skillet, stirring 3 to 4 minutes.
Add the scallops and stir-fry quickly.
Add the soy sauce, salt, sherry and vinegar and stir.
Return the snow peas to the wok, stir; remove from heat.
Sprinkle with the sesame oil and serve.
Serves 2.
Grilled Striped Bass with Red Pepper Relish
1 jar roasted red peppers
3 TBSP. olive oil
1 tsp. balsamic vinegar
½ tsp. ground cumin
Salt and pepper to taste
4 striped bass fillets
Drain the roasted red peppers, skins removed.
Chop coarsely and mix with 1 TBSP. of olive oil, the balsamic vinegar, cumin, salt and pepper. This can be made ahead of time. Refrigerate.
Bring relish to room temperature.
Preheat a covered grill or broiler.
Rub the fillets with the remaining 2 TBSP. of oil and some salt and place on a broiler with a rack.
For a grill, a fish basket is recommended.
Do not turn fish. If using a broiler, broil for 8 to 10 minutes. The flesh will be tender and opaque when fully cooked.
Serve immediately, topped with the relish.
Serves 4.
Seared Tuna with Avocado and Salsa
2/3 cup parsley leaves
3 TBSP. capers, drained
2 garlic cloves, smashed
4 tsp. lemon juice
1 tsp. anchovy paste
½ tsp. Dijon mustard
¾ tsp. salt
¼ tsp. pepper
½ cup plus 1 TBSP. olive oil
4 tuna steaks
1 avocado, cut into ½ inch chunks
Put the first 6 ingredients plus ½ tsp. salt and 1/8 tsp.pepper in a food processor.
Pulse to chop, 6 to 8 times.
With machine running, add the ½ cup oil in a thin stream to make a coarse puree.
Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat grill or cast iron pan over medium-high heat.
Rub the tuna steaks all over with 1 TBSP. oil.
Sprinkle with the remaining ¼ tsp. salt and 1/8 tsp. pepper.
Cook the fish 3 minutes.
Turn and cook until desired doneness, 3-4 minutes for medium rare.
To serve, top the tuna steaks with the avocado and drizzle with the sauce.
Serves 4.
Garlic Crusted Codfish
1 TBSP. butter
2 TBSP. olive oil
7 cloves garlic, chopped
1 cup breadcrumbs
¼ cup chopped parsley
¼ tsp. salt
¼ tsp. black pepper
1 egg, beaten
2 lbs. boneless codfish fillets, cut into 4 pieces
4 lemon wedges
Preheat oven to 400 degrees.
Heat butter and oil in a saucepan on low heat and add the garlic for one minute to soften, not brown.
Remove pan from heat and add the breadcrumbs, parsley, salt and pepper.
Mix to moisten crumbs and seasoning.
Dredge each fillet in the beaten egg, then the crumb mixture and place in an oiled roasting pan.
Bake for 10 to 12 minutes.
The crust should be golden brown.
Serve with lemon wedges.
Serves 4.
Steamed Bass with Hot Sauce
4 large bass fillets
1 cup chili sauce
2 drops Tabasco
2 TBSP. lemon juice
½ tsp. salt
¼ tsp.pepper
1 tsp. steak sauce
1 tsp. horseradish
1 TBSP. pickle relish
Parsley
Steam the bass by adding a little water to the bottom of a fry pan or roasting pan.
Grease a rack and place it in the pan. The rack must sit above the water.
Lay the fillets on the rack.
Cover and steam about 10 minutes until the fish flakes when tested with a fork.
Combine the rest of the ingredients (except parsley) in a saucepan and simmer for 5 minutes.
Transfer the hot steamed fish to a heated platter and pour a little sauce over each fillet.
Serve the rest of the hot sauce in a bowl.
Garnish with parsley.
Serves 4.
Grilled Shark That You Would Sell Your Kids For
¼ cup soy sauce
6 shark steaks
¼ cup catsup
½ cup orange juice
2 TBSP. lemon juice
¼ cup parsley, chopped
3 garlic cloves, minced
1 ½ tsp. ground pepper
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, minced garlic and pepper.
Add fish; cover and marinate in refrigerator for 2 hours.
Remove shark from marinade.
Reserve marinade.
Grill fish over hot coals 6 minutes on each side or until fish flakes when tested with a fork, basting frequently with marinade.
Serves 6.
If you would like to share your favorite seafood recipes with fellow Coastal Fisherman readers, you can email them to Mama Jock at [email protected]. All of Mama Jock’s past recipes can be found at www.coastalfisherman.net.
