Article by Mama Jock
Ginger Glazed Mahi-Mahi
3 TBSP. honey
3 TBSP. soy sauce
3 TBSP. balsamic vinegar
1 tsp. grated fresh ginger
1 garlic clove, crushed
2 tsp. olive oil
Salt and pepper, to taste
1 TBSP. vegetable oil
4 mahi-mahi fillets
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Season fish fillets with salt and pepper and place them into the dish.
If the fillets have skin on them, place them skin side down.
Cover and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat.
Remove fish from dish and reserve marinade.
Fry fillets for 4 to 6 minutes on each side, turning once, until fish flakes easily with fork.
Pour reserved marinade into the skillet; heat over medium heat until mixture reduces to a glaze consistancy.
Spoon glaze over fish and serve immediately.
Serves 4.
Scallops and Pan-Roasted Tomatoes
12 large scallops
¼ tsp. salt
¼ tsp. black pepper
Olive oil cooking spray
2 pints grape tomatoes
½ cup pitted chopped kalamata olives
1 TBSP. chopped fresh oregano
2 tsp. fresh lemon juice
Rinse scallops; pat dry with paper towels to remove excess moisture.
Sprinkle with salt and pepper.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add scallops and tomatoes.
Cook scallops 3 minutes on each side.
Remove scallops and keep warm.
Cover pan and continue cooking tomatoes 10 minutes or until they brown and begin to burst.
Remove from heat; stir in olives and oregano.
Serve scallops over tomato mixture.
Sprinkle lemon juice over scallops.
Serves 4.
Beer Battered Shrimp
Dip:
¾ cup mayonnaise
1/3 cup Thai sweet chili-garlic sauce
Shrimp:
1 ¼ cup all purpose flour
1 tsp. baking powder
½ tsp. sweet paprika
½ tsp. salt
1 bottle (12 oz.) lager beer, as needed
Vegetable oil, for frying
1 ½ lbs. shrimp, peeled and deveined
Stir mayonnaise and chili-garlic sauce in medium bowl.
Cover and refrigerate at least 2 hours or up to 2 days.
Combine flour, baking powder, paprika and salt in medium bowl.
Whisk in enough beer to make a thick batter.
Cover; let stand at room temperature 2 to 4 hours.
Fill a large heavy deep saucepan with oil halfway up sides.
Heat over high heat until oil registers 350 degrees on a deep-fry thermometer.
Line a large baking sheet with paper towels.
Preheat oven to 200 degrees.
Dip shrimp in batter in batches without crowding, letting excess batter drip back into bowl.
Carefully lower into oil and fry 2 ½ minutes or until golden brown.
Transfer to baking sheet, using slotted spoon.
Keep warm in oven while frying remaining shrimp.
Serve warm with dip.
Serves 4 to 6.
Flounder with Spinach and Potatoes
½ cup extra-virgin olive oil
12 oz. small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 bag baby spinach, torn into pieces
Salt and pepper
1 ¼ pounds flounder fillets, patted dry
2 sprigs fresh oregano, leaves torn
1 lemon, juiced
Heat ¼ cup of the olive oil in a large deep skillet with a lid over medium heat.
Place the potatoes in the pan cut-side down.
Add then garlic and cook until the potatoes are slightly golden and crisp, about 4 to 5 minutes.
Add the spinach, season with salt and pepper, then add about 1/3 cup water.
Cover and steam until the spinach wilts, about 4 minutes.
Season the fillets with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves.
Cover and steam; cook 5 more minutes.
Whisk the lemon juice in a bowl with the remaining ¼ cup olive oil; season with 1 tsp. salt and plently of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls.
Distribute the greens, potatoes and pan juices around the fish.
Drizzle with the lemon-pepper oil.
Serves 4.
Soft Shell Crabs
12 oz. bottle beer
1 ¼ cup flour (plus more for dusting)
2 tsp. salt
1 tsp. paprika
½ tsp. baking powder
12 soft shell crabs
Oil for deep frying
In medium bowl, combine all ingredients except crabs.
Let batter stand for 1 ½ hours to thicken.
Dust the crabs with the flour and coat completely with batter.
In deep fryer, fry crabs at 360 degrees for 2 to 5 minutes or until they are golden.
Drain on paper towels.
Serve with a salad.
Serves 6.
Baked Flounder with Lemon and Avocado
1 ½ lbs. flounder fillets
1 tsp. salt
1/8 tsp. pepper
¼ cup butter, melted
l lemon, juiced
2 tsp. onion, finely minced
½ bunch fresh parsley, finely chopped
Paprika
Cut fish into serving-size pieces and arrange in a buttered shallow baking dish.
Sprinkle fish with salt and pepper.
In a small bowl, combine melted butter, lemon juice and minced onion; pour over fish.
Sprinkle with paprika; bake at 325 degrees for about 30 minutes, or until fish is cooked through.
Garnish with chopped parsley.
Serves 4.
Baked Firecracker Wahoo
1 lb. wahoo fillets
2 TBSP. green onions, chopped
2 TBSP. olive oil
3 garlic cloves, minced
1 TBSP. fresh ginger, peeled and minced
½ tsp. sesame oil
2 TBSP. balsamic vinegar
2 TBSP. soy sauce
1 TBSP. brown sugar
¼ tsp. kosher salt
¾ tsp. crushed red pepper flakes
Place fillets skin side down in a lightly oiled baking dish (do not overlap fillets).
Cover with plastic wrap and refrigerate.
Combine all the other ingredients in a glass bowl, blend well.
Let stand for 20 minutes and mix again before pouring over the wahoo.
Cover and marinate in refrigerator 2 hours.
Preheat oven to 375 degrees.
Uncover and bake fish 20 minutes, depending on thickness of fillets and preferred doneness.
Serves 4.
Fresh Tuna Salad with Pineapple
2 yellowfin tuna steaks
1 avocado, peeled, pitted and chopped
1 red bell pepper, seeded and chopped
1 cup sunflower seeds
1 cup pineapple chunks
½ cup red onion, sliced thin
3 TBSP. lime juice
Arrange tuna on a large foil lined baking sheet in a single layer and broil 6 inches from broiler unit.
Stir once or twice until cooked through; 4 to 5 minutes.
Set aside to cool.
In a large bowl, toss together tuna, avocado, pepper, sunflower seeds, pineapple and lime juice.
Serves 4-6.