Article by Christine Budd
The Best Lobster Recipe Ever
Ingredients:
4 lobster tails
Salt and pepper
1/4 cup butter melted
3 garlic cloves minced
1/2 teaspoon paprika
1 teaspoon thyme minced
1 teaspoon rosemary minced
1 teaspoon parsley chopped
Directions:
Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.
How to Make Maryland Crab Cakes
Ingredients:
Cooking spray
1 pound crabmeat, shredded
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
Salt and pepper to taste
1 egg
1 ½ tablespoons mayonnaise
½ teaspoon ground dry mustard
1 dash hot pepper sauce
Directions:
Preheat the oven’s broiler. Lightly grease a broiler pan or baking sheet with cooking spray.
Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl.
Mix egg, mayonnaise, mustard, and hot sauce together in a small bowl; stir into crab mixture until well combined.
Form into patties and place on the prepared broiler pan or baking sheet.
Broil crab cakes under the preheated broiler until golden brown on both sides, about 5 to 7 minutes per side.
Serve hot and enjoy!
Grilled Vegetable & Swordfish Kebabs
Ingredients:
1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Garlic Aioli:
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish
Directions:
Special equipment: 10 (12-inch) metal or wooden skewers
For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
Blackened Wahoo
Ingredients:
12-16 ounces wahoo
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
Pinch of cumin
1/2 teaspoon thyme or oregano
1/2 teaspoon garlic powder
1/2 lemon
Directions:
Rinse wahoo in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely with it.
Heat butter in a skillet (it has to be very hot!) and place fish in it. Cook for 2 minutes on one side and then for another 2 minutes on other side.
Move to the plate, squeeze lemon on top and serve.
Pecan & Rosemary Crusted Flounder
Ingredients:
3/4 cup panko breadcrumbs
3/4 cup pecans
2 teaspoons chopped fresh rosemary, plus sprigs for garnish, optional
2 teaspoons seafood seasoning (see next recipe)
2 large eggs
1 1/4 pounds skinless flounder fillets, pin bones removed
Nonstick cooking spray, for the baking sheet
Fresh lemon juice and lemon wedges, for garnish
Directions:
Place a rimmed baking sheet in the oven and preheat the oven to 425 degrees F.
Pulse the panko and pecans in a food processor until finely chopped. Stir together the panko mixture, rosemary and 1/2 teaspoon of the seafood seasoning in a shallow dish or plate. Whisk the eggs in a separate shallow dish until lightly beaten.
Sprinkle the flounder with the remaining 1 1/2 teaspoons seafood seasoning. Dip the fish in the eggs and dredge in the panko mixture until coated.
Remove the baking sheet from the oven and coat with the cooking spray. Place the fish on the hot pan and coat the tops with cooking spray. Bake until the fish flakes with a fork, 8 to 10 minutes.
Remove the fish from the oven and sprinkle with lemon juice before serving. Garnish with lemon wedges and rosemary sprigs if using.
Seafood Seasoning
Ingredients:
2 tablespoons smoked paprika or sweet paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon thyme
1 teaspoon celery seed
1 teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon allspice
Directions:
Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
How to season fish: Use 1 tablespoon seafood seasoning for every ½ pound (8 ounces) of fish.
Garlic Herb Tuna Steak Marinade
Ingredients:
2-4 tuna steaks
Marinade Ingredients:
1/3 cup olive oil
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coarsely cracked black pepper - or 1/4 teaspoon ground pepper
1/2 teaspoon smoked paprika
Juice of half a lemon - about 2 tablespoons
Directions:
Combine all of the marinade ingredients and whisk vigorously.
Place tuna steaks in a gallon ziploc bag. Add the marinade, toss to coat the tuna steaks, press out excess air and seal (if using ziploc bag).
Transfer to the fridge and chill for 30 minutes.
Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is just barely pink. Internal temperature should read 90-95 degrees when done. Alternately, steaks can be seared in a skillet over medium-high heat, or broiled in the oven at 400 degrees.
Notes:
Serving size: makes enough for 4 tuna steaks. If using more tuna steaks, double the marinade.
Ahi Tuna Sushi Stacks
Ingredients:
2 avocados, diced
2 medium-sized tuna steaks
1 orange, peeled and cut up
1/2 cup panko breadcrumbs
1 cup microgreens 1 tbsp hoisin sauce for drizzling
Tamari vinaigrette:
3 tbsp tamari
1 tbsp sesame oil
1 tbsp lime juice
1 tsp chili garlic sauce
2 green onions thinly sliced
1/2 nori sheet, cut into thin strips
1 tsp Sesame seeds for garnish
Wonton chips:
1/2 package wonton wrappers
Cooking spray
Sea salt, to taste
Directions:
Preheat the oven to 400°F.Add wonton wrappers to a parchment lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip, then bake another 2 minutes, watching closely so they don’t burn.
Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it’s easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup. This is key to getting that stack shape.
Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy! §
