Article by Mama Jock
Tuna Burgers with Pineapple Mustard Glaze and Green Chile Pickle Relish
For the Pineapple Glaze:
3 cups pineapple juice
1/2 cup white wine vinegar
1/4 tsp. ground ginger
3 TBSP. soy sauce
1/4 cup light brown sugar
2 TBSP. Dijon mustard
3 TBSP. lime juice
1 tsp. pepper
Combine the first 5 ingredients in a saucepan; bring to a boil.
Reduce heat to low and simmer until volume is reduced by half.
Whisk in mustard, remove from heat and add lime juice and pepper. Cool.
For the Tuna Burgers:
2 lbs. fresh tuna steaks, finely chopped
2 TBSP. Dijon mustard
2 tsp. Chipotle pepper puree
1 TBSP. honey
2 TBSP. canola oil
2 green onions, thinly sliced
Salt and pepper
8 rolls
Baby spinach leaves
Combine all ingredients except rolls and spinach in a large bowl.
Shape the tuna into 8 round patties about 1 1/2 in. thick.
Refrigerate for at least one hour.
Grill burgers for 3 minutes on each side, basting often with the glaze.
Serve on the buns with the green-chile pickle relish.
Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 TBSP. lime juice
2 TBSP. honey
3 TBSP. cilantro leaves, finely chopped
3 TBSP. olive oil
Salt and pepper to taste
Whisk all ingredients in a medium bowl.
Let sit at room temperature for 30 minutes before serving.
Serves 8.
Flounder Cakes
4 flounder fillets
1/2 tsp. salt
1/4 cup bread crumbs
1/4 cup mayonnaise
2 TBSP. green onions, chopped
2 TBSP. red bell pepper, minced
1 TBSP. Dijon mustard
1 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. dried basil
Canola oil for frying
Flour for dredging
Preheat oven to 350 degrees.
Place fish on a lightly greased baking sheet.
Season with salt.
Bake for 10 minutes. Let cool.
Place fish in a large bowl and crumble.
Add bread crumbs, mayonnaise, green onion, bell pepper, mustard, black pepper, cumin, coriander and basil; mix well.
Shape mixture into 5 cakes.
Place on plate and cover with plastic wrap.
Chill in refrigerator for at least 30 minutes.
In a large skillet over medium heat, heat 2 TBSP. canola oil.
Dredge cakes in flour and place in skillet.
Cook 2 to 3 minutes per side or until golden brown.
Serve with your favorite sauce
Serves 5.
Seafood Pot Pie
1/4 cup butter
1 cup chopped onion
1 cup minced celery
1 cup mushrooms, sliced
2 TBSP. flour
2 cups half and half
1 1/2 tsp. creole seasoning
2 TBSP. dry sherry
1/2 cup grated Parmesan cheese
1 lb. medium fresh shrimp, peeled and deveined
1 lb. fresh bay scallops
8 oz. crabmeat
Refrigerated pie crust
1 TBSP. butter, melted
Preheat oven to 350 degrees.
Lightly grease a 2 1/2 qt. baking dish.
Place dish on a jelly roll pan.
In a large skillet, melt 1/4 cup of butter.
Add onion, celery and mushrooms; cook for 7 minutes, stirring occasionally.
Stir in flour; cook 2 minutes, stirring constantly. Stir in half and half; cook 5 minutes or until thickened.
Stir in Creole seasoning, sherry and cheese.
Remove from heat and add shrimp, scallops and crab.
Spoon into prepared dish.
Place one refrigerated pie crust over top of ingredients, brush with melted butter.
Make 3 slits in center of crust to allow steam to escape.
Bake 25 minutes, or until golden brown.
Serves 6 to 8.
Potato-Crusted Striped Bass with Mango Salsa
For the Salsa:
1 ripe mango, diced
1 jalapeno, seeded and minced
1 small red onion, chopped
Juice of 1 lime
2 TBSP. chopped cilantro
1 tsp. salt
2 TBSP. extra-virgin olive oil
Mix the mango, jalapeno, onion, lime juice, cilantro and 1 tsp. salt in a bowl; fold in the olive oil.
For the Fish:
1 cup instant mashed potatoes
Zest of 1 lime, finely grated
1 tsp. cayenne pepper
Salt and pepper
2 large eggs
1 cup flour
4 skinless striped bass fillets
Vegetable oil, for frying
Mix the potatoes, lime zest, cayenne, 2 tsp. salt and 1/2 tsp. black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and pepper in a third dish.
Dredge each fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture.
Place a large nonstick skillet over medium-high heat.
Add about 1/2 inch of vegetable oil.
When the oil is hot, place the fish and cook until golden brown and crisp.
Turn fish and cook about 3 more minutes. Top with the salsa and more cilantro.
Serves 4.
