Article by Mama Jock
Grilled Tuna in Ginger-Cilantro Butter Sauce
4 tuna fillets
Marinade:
¼ cup dry sherry
¼ cup light soy sauce
2 TBSP. oyster sauce
2 TBSP. sesame oil
8 chives, chopped
2 TBSP. vegetable oil
2 TBSP. lemon juice
½ tsp. black pepper
¼ cup finely minced ginger
Lemon wedges
Combine all marinade ingredients.
Marinate tuna for at least one hour.
Reserve marinade.
Sauce:
2/3 cup white wine
¼ cup white wine vinegar
1 TBSP. finely minced ginger
1 small shallot, minced
1 cup butter, room temp.
1 tsp. grated lemon zest
¼ cup finely minced cilantro
¼ tsp. pepper
¼ tsp. salt
In a small non-corrosive saucepan, combine wine, vinegar, ginger and shallot.
Boil over high heat until 4 tsp. remain.
Preheat grill.
Grill tuna over medium high heat until it just begins to flake, about 8 minutes.
Turn just once during grilling and brush with reserved marinade.
Transfer to heated dinner plates.
Bring wine sauce to a boil and add butter.
Beat sauce vigorously with a whisk until butter is nearly all melted, then transfer to a bowl.
To sauce, add lemon zest, cilantro, salt and pepper.
Spoon sauce around tuna .
Serves 4.
Flounder Fish Sticks with Dill-Caper
Tartar Sauce
4 flounder fillets
1 ¼ cups panko breadcrumbs
1 large egg
3 TBSP. olive oil, divided
Tartar Sauce:
½ cup mayonnaise
2 ½ TBSP. chopped fresh dill
2 TBSP. chopped fresh chives
2 TBSP. drained capers
2 TBSP. finely chopped dill pickle juice
1 TBSP. pickle juice from jar
Mix first 5 ingredients in bowl.
Season with pepper.
Cover and chill.
Spread panko on plate.
Whisk egg in small bowl.
Sprinkle fish with salt and pepper.
Working in batches, coat fish in egg; coat in panko; shake off excess.
Heat 1 ½ TBSP. oil in a large nonstick skillet over medium heat.
Add half of the fish, cook turning often, until fish is opaque in center and golden on all sides; about 4 minutes.
Transfer to 2 plates, cover and keep warm.
Repeat with remaining oil and fish.
Serve with sauce.
Serves 4.
Orzo Salad with
Shrimp and Feta
Kosher salt
2 cups orzo pasta
½ lb. large shrimp, peeled and deveined, coarsely chopped
1/3 cup plus 1 TBSP. extra-virgin olive oil
1 clove garlic, minced
Pepper
Zest of 2 lemons, plus ¼ cup fresh lemon juice
4 scallions, thinly sliced
½ cup chopped fresh mint
½ cup chopped fresh dill
1 cup diced English cucumber
4 oz. crumbled feta cheese
3 TBSP. halved kalamata olives
Preheat the broiler.
Bring a large pot of salted water to a boil.
Add the pasta; cook al dente.
Drain and rinse under cool water; shake off the excess. Transfer to a large bowl; set aside while you make the shrimp.
Toss the shrimp on a baking sheet with 1 TBSP. of oil, the garlic, and salt and pepper to taste; arrange in a single layer.
Broil shrimp, turning once, 2 to 3 minutes.
Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and remaining 1/3 cup of oil to the bowl with the pasta; toss.
Serve immediately or refrigerate, covered up to 6 hours.
Bring to room temperature before serving.
Serves 6-8.
Wahoo Kabob
½ lb. wahoo, cut into squares
1 cup fresh basil leaves
1 tsp. olive oil
2 TBSP. lemon juice
4 cloves fresh garlic, minced
Salt
15 cherry tomatoes
12 whole mushrooms
1 yellow bell pepper, cut in squares
1 green bell pepper, cut in squares
Combine basil, oil, lemon juice, garlic and salt in a blender or food processor.
Process until smooth.
The result should be a brushable sauce; add 1 TBSP. water if too thick.
Alternate fish and vegetables on skewers.
Brush on all sides with sauce.
Place on a hot grill; cook about 5 minutes each side.
Serves 4.
Spicy Tomato Mussels
1 TBSP. olive oil
1 small onion, chopped
4 cloves garlic, sliced
¼ tsp. red-pepper flakes
¾ cup dry white wine
4 dozen mussels, scrubbed and debearded
2 cups halved cherry tomatoes
¼ cup basil leaves, chopped
Heat oil in large skillet over medium heat.
Add onion, garlic, and red-pepper flakes and cook until softened.
Add wine; simmer until reduced by ¼, about 5 minutes.
Add mussels and tomatoes. Bring to a boil.
Simmer, covered, stirring occasionally, until mussels open, about 5 minutes. (Discard any unopened mussels after 10 minutes).
Transfer mussel mixture to serving bowl; stir in basil.
Season to taste with salt and pepper.
Serves 4.
