Article by Mama Jock
Tuna Sicilian-Style
¾ cup extra-virgin olive oil
Juice of 2 lemons
4 cloves garlic, minced
1 TBSP. chopped fresh rosemary leaves or 1 ½ tsps. dried
1 TBSP. chopped fresh parsley
¾ tsp. salt
½ tsp. black pepper
4 tuna steaks
lemon slices
Spinach or arugula
Coat grid with nonstick cooking spray.
Prepare grill for direct cooking over medium-high heat. May also use a stovetop grill pan.
Combine oil, lemon juice, garlic, rosemary, parsley, salt and pepper in small bowl.
Set aside half of sauce to serve with tuna.
Brush both sides of tuna with some of remaining sauce; place on grid over medium-high heat.
Grill tuna 4 minutes, basting generously with additional sauce.
Turn and grill 4 to 6 minutes, or until desired degree of doneness, brushing frequently with sauce.
Add lemon slices to grill for last few minutes, if desired.
Discard any leftover basting sauce.
Place tuna on serving dish lined with the greens and keep warm.
Heat reserved sauce in small pan.
Drizzle over steaks and greens.
Garnish with the grilled lemon slices.
Serves 4.
Sweet and Sour Shrimp on Garlic Spinach
1 TBSP. canola oil
1 ½ lbs. large raw shrimp, peeled, deveined
1 TBSP. minced fresh ginger
1/3 cup sweet and sour sauce
3 TBSP. soy sauce, divided
2 TBSP. seasoned rice vinegar
2 tsp. Chinese hot mustard
2 tsp. dark sesame oil
3 cloves garlic, thinly sliced
2 packages (9 ounces each) baby spinach leaves
¼ cup chopped fresh cilantro
Heat oil in large skillet over medium heat.
Add shrimp and ginger; stir fry 2 minutes.
Add sweet and sour sauce, 1 TBSP. soy sauce, vinegar and mustard; stir fry 3 to 4 minutes or until shrimp are pink and opaque and sauce has thickened.
Remove from heat; cover and keep warm.
Heat sesame oil in large saucepan over medium heat.
Add garlic; cook and stir 1 minute.
Add half of spinach; cook until it begins to wilt.
Add remaining spinach, and remaining soy sauce; stir about 1 minute just until spinach is barely wilted.
Transfer spinach to plates; top with shrimp and garnish with cilantro.
Serves 4.
Sea Bass Sandwich with Spinach
½ lb. spinach
¾ lb. sea bass fillets
3 TBSP. olive oil
Bread crumbs
2 cloves garlic, minced
Italian bread or rolls
Salt and pepper to taste
Fresh lemon juice
Place washed spinach in a covered pot with the water remaining on its leaves until tender.
Plunge into ice water for one minute, drain well.
Rinse the fillets and dry it between paper towels.
Heat a 10 or 12 inch skillet over medium-high heat for 3 minutes.
Add 2 TBSP. oil, dredge the fish in the bread crumbs; cook 3 to 4 minutes per side.
Drain on paper towels and wipe the pan clean.
Chop the spinach; add the remaining 1 TBSP. of olive oil to the same pan.
Add the garlic and immediately, the spinach.
Cook, tossing frequently, just 1 or 2 minutes.
Place the fillets on the rolls and top with the spinach.
Drizzle with lemon juice; sprinkle with salt and pepper.
Serves 2.
Broiled Oysters in Champagne Sauce
24 shucked ousters on the half shell with their liquor
2 TBSP. butter
1 ½ TBSP. flour
½ cup Champagne or dry white wine
Pinch cayenne pepper
Salt to taste
Coarse salt
Using a strainer lined with cheesecloth, strain the oyster liquor and reserve ½ cup.
Discard the remainder.
In a small saucepan, melt the butter; add the flour, whisk and cook, stirring occasionally for 2 minutes.
Slowly add the oyster liquor, stirring with a wire wisk.
Add the champagne, cayenne and salt until thickened.
Cool slightly.
Preheat the broiler; nestle the opened oysters on a bed of salt on a baking sheet.
Top each oyster with a spoonful of the sauce.
Broil 4 to 6 inches from the heat sorce for 2 minutes.
Serve immediately.
Serves 4 to 6.
Spicy Baked
Scallops in Foil
2 large shallots, minced
4 jalapeno or other small hot chiles or to taste, deveined, seeded and minced
1 TBSP. soy sauce
1 TBSP. peanut oil
1 cup chopped tomato, fresh or canned (drained if canned)
16 large sea scallops
Preheat oven to 450 degrees.
Mix together the shallots, chiles, soy sauce, oil, and tomato.
Tear four squares of aluminum foil and place four scallops in the center of each piece.
Top with sauce; fold and seal the packages.
Bake until the scallops are opaque outside and barely warm in the center, 10 to 15 minutes.
Serve the closed packages, allowing each person to open theirs at the table.
Serves 4.
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.
