Article by Mary Jock
Mahi-Mahi with Artichokes and Sun-Dried Tomatoes
Sauce
1/4 cup butter
2 TBSP shallots, finely chopped
1/4 cup garlic, finely chopped
7 TBSP fresh lemon juice
3 TBSP dry white wine
Kosher salt to taste
Ground black pepper to taste
2 TBSP sun-dried tomatoes, chopped
2 TBSP artichoke hearts, drained and chopped
2 TBSP cold butter, cut into pieces
Mahi-Mahi
1 cup all-purpose flour
1 tsp. seasoned salt
2 mahi-mahi fillets
1 TBSP olive oil
Melt 1/4 cup butter in a large skillet over medium heat.
Cook and stir shallots and garlic in butter until soft and fragrant, about 5 minutes.
Pour lemon juice and white wine into the skillet and season with kosher salt and black pepper.
Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
Stir tomatoes and artichoke hearts into the reduced sauce and cook until warmed, 2 to 3 minutes more.
Remove skillet from heat. Add cold butter pieces and swirl skillet off heat until the butter melts and emulsifies into the sauce.
Stir flour and seasoned salt together in wide, shallow bowl.
Dredge mahi-mahi fillets in flour mixture to coat.
Heat olive oil in a separate skillet over medium heat.
Pan-fry mahi-mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side.
Transfer mahi-mahi to a platter and top with the sauce.
Serve.
Cajun Blackened Shrimp
1 lb. shrimp, shelled and deveined
2 TBSP olive oil
2 tsp. paprika
2 garlic cloves, crushed
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. ground dried thyme
1/4 tsp. dried basil or oregano
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
In a medium bowl, combine the shrimp, oil and spices.
Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours.
Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes.
Once the pan is hot, cook the shrimp in batches for 2 minutes per side or until charred and cooked through.
Do not overcrowd the pan.
Serve on tacos, salads, burritos or rice.
Grilled Striped Bass with Fresh Herbs
Marinade
1/2 cup olive oil
Salt and pepper
1 TBSP basil, chopped
1 TBSP oregano, chopped
1 TBSP Italian parsley, chopped
1 TBSP dill, chopped
1 TBSP thyme, chopped
1 TBSP chives, chopped
Juice of 1/2 a lemon
1/2 tsp. lemon zest
2 striped bass fillets
A few extra herb sprigs and lemon wedges for garnish
Combine marinade ingredients and marinate fillets in fridge for 30 minutes.
Use indirect grilling method by separating coals to make a space in the center with no coals under fish.
If using gas grill, use medium heat
Brush excess marinade off of fish and place skin side up on the grill for about 4 minutes.
Don’t touch the fillets. Let them firm up and develop nice grill lines.
Carefully flip the fillets grill for another 4 to 7 minutes or until fillets are barely opaque in the center.
Serve with herb garnish and lemon wedges.
Lobster Bisque
2 TBSP butter
1 onion, finely chopped
2 TBSP flour
3 1/2 cup chicken broth
1/2 cup tomato puree
1/4 cup sherry
1/4 tsp. salt
1 lb. lobster meat, cut into 1-inch pieces
1 1/4 cup milk
1/4 tsp. tabasco sauce
1 tsp. paprika
2 plum tomatoes, chopped
1 TBSP fresh parsley, finely chopped
Saute onion in butter over medium-high heat for 5 minutes.
Stir in flour and cook for 3 minutes.
Stir in next 4 ingredients and bring to a boil.
Simmer on low, covered, for 10 minutes.
Add lobster and simmer for 6 minutes or until meat is opaque.
Stir in next 3 ingredients and cook over medium heat for 3 minutes.
Stir in tomatoes and parsley.
Serve.
Baked Flounder Fillets in Lemon-Soy Vinaigrette
2 flounder fillets
2 garlic cloves, minced
2 TBSP fresh lemon juice
2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
2 TBSP olive oil
Preheat oven to 450-degrees.
Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer.
In a small bowl combine garlic, lemon juice, soy sauce, sugar and salt.
Whisk in oil until emulsified and pour vinaigrette over fish.
Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.
Wahoo Fish Tacos
1 lb. wahoo, cut into 4 pieces
1/2 red onion, thinly sliced
1 1/2 cup red wine vinegar
1/4 cup olive oil
1 1/2 tsp. ancho chile powder
1 1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeno pepper, stemmed and chopped
Salt to taste
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh tomato salsa
2 limes, cut into quarters
Cilantro sprigs, for garnish
Put the onion in a small bowl and pour in enough red wine vinegar to cover it well.
Set aside for at least 30 minutes or up to several weeks.
Pour olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro and jalapeno. Mix well.
Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.
Allow to marinate for 20 minutes.
Heat a nonstick saute pan over medium-high heat.
Remove fish from the marinade and place it in the hot pan. Season with salt.
Cook fish for 4 minutes undisturbed, then turn over and cook for another 2 minutes.
Remove pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan.
Check for seasoning and add more salt if necessary.
Set aside.
Place four of the tortillas on a plate and sandwich them between 2 slightly dampened sheets of paper towel.
Microwave on high for 45 seconds.
Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla.
Top with the marinated onions.
Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs
Baked
Swordfish
4 swordfish steaks
3 garlic cloves, roughly chopped
2 TBSP extra virgin olive oil
Salt to taste
Juice of 1 lemon
2 TBSP flat-leaf parsley, chopped
Preheat oven to 375-degrees.
Add chopped garlic together with the extra virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet.
Place the swordfish steaks on top and rub them around the pan.
Turn them over so they are all coated in oil and garlic.
Add a little extra salt on top of each steak and bake for about 15 minutes.
Add lemon juice and chopped parsley. Bake for another 5 minutes and serve.
Mexican Grilled Sea Bass with Avocado Crema and Mango
Avocado Crema
1 small ripe avocado, peeled, pitted and diced
1 small shallot, coarsely chopped
1 cup cilantro leaves
1 lime, juiced
1/2 cup nonfat buttermilk, adjusted to desired consistency
Sea salt
Fresh ground pepper
Mango Salsa
1 small mango, peeled, seeded and diced
1 Fresno, serrano, or jalapeno stemmed, seeds and veins removed, minced
2 scallions, finely chopped
1/2 cup cilantro leaves, chopped
2 limes, juiced
Sea salt and fresh ground pepper
Grilled Sea Bass
4 sea bass fillets
1 TBSP olive oil
Sea salt and fresh ground pepper
Prepare Avocado Crema by combining all ingredients in the blender or food processor bowl. Pulse until smooth.
Season with salt and pepper.
Check seasoning and consistency.
Add additional buttermilk if desired. Set aside.
Prepare Mango Salsa by combining all ingredients in a prep bowl.
Stir and check seasoning. Set aside.
Rub fish portions with oil.
Sprinkle with salt and a few grinds of pepper.
Grill over medium-high heat on all sides until you get a nice sear. Cooking time varies according to thickness, about 6 minutes.
Spoon half the avocado crema onto a plate.
Set the grilled sea bass on top and spoon a generous amount of salsa over top.
Garnish with a bit of chopped cilantro.
Serve and enjoy!
Thanks for a another great season and a special thanks to all of you who submitted recipes to share with our readers. I will be stashing away recipes for our big Winter Issue, so if you have one to share, please email it to [email protected]
Mary
