Article by Mama Jock
Grilled Mahi Mahi Kebabs with
Macadamia Pesto
1/4 cup Macadamia nuts, plus additional for garnish
1 1/2 cups cilantro, lightly packed
1/2 tsp. fresh ginger, minced
1 tsp. fresh lime juice
2 - 3 TBSP coconut oil, melted
Salt and pepper to taste
2 mahi fillets
Pineapple chunks, for skewering
To make the pesto, preheat oven to 400-degrees and place the macadamia nuts on a small baking sheet.
Bake the nuts until they are toasted and golden brown, about 10-12 minutes.
Add the nuts into a small food processor and process until they are slightly crumbly.
Add in the cilantro, ginger, and lime juice.
Process until the cilantro is broken down.
Add in 2 TBSP of melted coconut oil and process until well combined.
Season to taste with salt and pepper.
Cut the mahi into large chunks and place into a medium bowl.
Pour half of the pesto on top of the fish and stir until the fish is well coated.
Cover and refrigerate for at least an hour.
Preheat your grill to medium heat.
Divide the fish and as much pineapple as you want evenly between two skewers.
Place the skewers on the grill and cook until the fish flakes easily with a fork and the pineapple has nice grill marks, about 2-4 minutes per side.
Serve the skewers with the remaining pesto and top with the rest of the toasted macadamia nuts.
Shrimp with Asian Barbecue Sauce
Romaine lettuce leaves
1 1/4 lb. large shrimp
4 skewers
1/3 cup hoisin sauce
3 TBSP ketchup
1 1/2 tsp. grated peeled fresh ginger
1/4 tsp. Chinese five-spice powder
2 TBSP rice vinegar
2 TBSP water
Lightly grease grill rack.
Prepare outdoor grill for direct grilling over medium heat.
Arrange romaine on platter and set aside.
Thread shrimp on skewers.
In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder and 1 TBSP vinegar to make Asian barbecue sauce.
Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 TBSP vinegar and reserve to use as dipping sauce.
Brush shrimp with some barbecue sauce from bowl.
Place shrimp on hot grill rack and cook 2 minutes.
Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout.
Serve shrimp on skewers over romaine with reserved dipping sauce.
Serve.
Seafood Lasagna
Roll-Ups
PAM Cooking Spray
6 lasagna noodles, uncooked
1/4 lb. crabmeat
1/4 lb. shrimp, cooked
1 cup low-fat cottage cheese, drained
1/4 cup grated Parmesan cheese
1 large egg, slightly beaten
1 TBSP dried parsley flakes
1/4 tsp. onion powder
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
Grated Parmesan cheese, optional
Preheat oven to 375-degrees.
Spray 9x9-inch baking dish with cooking spray.
Cook noodles according to package directions.
Rinse in cold water; drain well.
Combine crab, shrimp, cottage cheese, Parmesan cheese, egg, parsley and onion powder in medium bowl.
Spread 1/3 cup filling on each noodle; roll noodles tightly. Place rollups seam-side down in prepared baking dish.
Pour sauce over rollups.
Bake uncovered for 30 minutes.
Garnish with additional Pa
Seafood Pizza
1 1/2 cups peeled cooked shrimp
1 cup crabmeat
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
4 cloves garlic, minced
1 tsp. minced parsley
Olive oil
1 pizza dough, either homemade or bought
Saute garlic in olive oil for several minutes.
Add shrimp and crabmeat, mixing well with garlic and olive oil.
Add parsley.
Sprinkle 1/2 cup mozzarella cheese on pizza crust.
Place crab/shrimp mixture on crust.
Cover with remaining cheeses.
Bake until crust is golden brown and cheese is melted and bubbling, about 15 minutes.
Cut and serve with cocktail sauce.
Grilled Buffalo Shrimp Crostini with Blue Cheese Butter
1/4 cup blue cheese crumbles
16 TBSP unsalted butter, room temperature
6 slices Italian bread, 1/4-inch thick
Cooking spray
12 raw medium shrimp with tail-on
1/4 cup Frank’s Hot Sauce
Prepare the grill for medium-high heat cooking, approximately 400°F.
Combine blue cheese crumbles and 1/2 stick of room temperature unsalted butter in a small bowl. Blend well.
Store blue cheese butter at room temperature while preparing the crostini and buffalo shrimp.
Spray both sides of the sliced bread with cooking spray then grill until lightly browned on both sides.
Remove and set aside.
Grill the shrimp for 3–4 minutes per side until they turn pink and are cooked through.
Once the shrimp has cooked, place a small saucepan on the hot side of the grill and add the remaining butter (12 tbsp.) and hot sauce.
Allow the buffalo sauce to warm for approximately 5 minutes.
Add the shrimp and stir to coat the shrimp completely with the buffalo sauce.
To assemble the crostini, spread blue cheese butter on the topside of each toasted bread slice.
Place 2 buffalo shrimp on each blue cheese buttered crostini and serve immediately or refrigerate until ready to eat.
Spicy Clams with Spaghetti
Coarse salt
Freshly ground pepper
1/2 lb. spaghetti
2 TBSP extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about 1 1/2 pounds), scrubbed
1 TBSP unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 TBSP thinly sliced stems
Bring a medium pot of generously salted water to a boil.
Cook pasta until al dente.
Reserve 1/2 cup pasta water and drain the rest.
Heat oil in a large pot over medium heat.
Add garlic and red-pepper flakes and cook, stirring, 30 seconds.
Add wine and bring to a simmer.
Increase heat to medium-high and add clams.
Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
Stir in butter and parsley leaves and stems.
Add pasta and toss to coat, adding reserved pasta water 1 TBSP at a time, until sauce is loose and creamy.
Season with salt and pepper and serve.
Crab-stuffed
Grilled Bell Peppers
6 medium red, orange, and/or yellow bell peppers
1 1/2 TBSP olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. fresh lump crabmeat
3/4 cup panko, toasted
3/4 cup chopped fresh parsley
1/2 cup finely chopped fennel bulb
9 TBSP mayonnaise
3/4 tsp. lemon zest
1 1/2 tsp. fresh lemon juice
Lemon wedges, for serving
Preheat charcoal or gas grill to high heat (450° to 500°).
Slice tops off of peppers, reserving tops and scoop out and discard seeds.
Toss peppers with oil, salt, and pepper.
Grill peppers and tops on all sides for 2 to 3 minutes or until pepper bottoms are well-marked and softened, but still hold their shape.
Combine crab and next 6 ingredients in a large bowl.
Stir gently.
Divide crab mixture evenly among peppers.
Grill stuffed peppers, covered with grill lid for 5 minutes.
Arrange on a platter, and serve with lemon wedges.
San Francisco Seafood Quiche
2 unbaked pie shells
1/2 lb. crab meat, drained
1 1/2 cups shrimp, cooked and chopped
8 oz. swiss cheese, shredded
1/2 cup celery, finely diced
1/2 cup green onion, thinly sliced, including green part
1 cup mayonnaise
2 TBSP flour
1 cup dry white wine
4 eggs, slightly beaten
Preheat oven to 350-degrees.
Combine crabmeat, shrimp, cheese, green onions, and celery.
In another bowl, combine mayonnaise, flour, wine and eggs.
Mix all ingredients together well, and divide the mixture between the two pie shells.
Bake pies for 35 to 40 minutes or until a knife inserted into the middle comes out clean.
NOTE: Quiches may be frozen before baking. Bake frozen quiche in 350-degree oven for 50 minutes.
Leftover quiche may be heated in a 300-degree oven for 15 minutes.
Shrimp Egg Rolls
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 TBSP chopped onion
1/4 lb. shrimp, drained
2 TBSP soy sauce
1/8 tsp. garlic powder
Black pepper to taste
1 egg, beaten
Cornstarch
20 egg roll wrappers
Vegetable oil for frying
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion.
Stir in shrimp, soy sauce, garlic powder and black pepper.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done.
Remove from skillet, cool and chop finely.
Stir egg into cabbage mixture.
Sprinkle top with cornstarch.
Mix and allow to sit 10 minutes.
Mix 1 TBSP cornstarch with 2 TBSP cold water. Set aside.
Place 2 or 3 TBSP of the shrimp mixture into the center of an egg roll skin.
Dip a spoon into the water and cornstarch mixture.
Moisten all corners but the bottom corner.
Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture.
Fold corners in from the sides and press to stick against folded roll, then roll the rest of the way.
Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches.
Heat oil to 350-degrees.
Carefully place egg rolls into hot oil and fry until golden brown.
Remove to paper towels and serve.
Tuscan Grilled
Weakfish
1/4 cup olive oil
1 clove garlic, sliced thin
1/2 tsp. dried sage
1/2 tsp. dried rosemary, crumbled
2 TBSP wine vinegar
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
8 weakfish fillets
Light the grill or heat the broiler.
In a small stainless-steel saucepan, combine the oil, garlic, sage and rosemary.
Cook over moderately low heat until the garlic just starts to brown, about 2 minutes.
Remove from the heat and immediately stir in the vinegar, 1/4 tsp. of the salt and the pepper.
Place the weakfish fillets in a medium glass dish or stainless-steel pan.
Sprinkle the fillets with the remaining 1/4 tsp. salt.
Add half of the oil-and-vinegar mixture and turn to coat. If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
Grill or broil the fish, skin-side down for 2 minutes.
Turn and cook until just done, about 2 minutes longer.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
