Article by Mama Jock
Everything Tuna
For the crust:
3/4 cup white sesame seeds
3/4 cup black sesame seeds
1 cup poppy seeds
1/4 cup dried minced onions
3/4 cup dried minced garlic
1 TBSP. salt
For the tuna:
4 tuna steaks
Salt
1 large egg white
Canola oil for frying
Soy sauce
Wasabi paste
Combine all of the crust ingredients in a jar and mix well.
Season the tuna with salt.
Beat the egg white in a shallow bowl until frothy.
Pour about 1 cup of the crust mixture onto a plate.
Store the remaining mix in a glass jar out of direct light.
Dip each piece of tuna into the egg white.
Let the excess drip off and then coat the fish on all sides with the crust mixture, patting it to make sure it adheres.
Place the tuna on a rack over a baking sheet and refrigerate while you heat the oil.
Pour 3-inches of oil into a large deep saucepan and heat to 365-degrees.
Fry the tuna one piece at a time until the dried onions brown, 1 minute or so.
Drain the fish on a rack.
Cut each portion into slices 1/3-inch thick and serve with soy sauce and wasabi paste.
Shrimp Fried Rice
1/4 cup canola oil
8 oz. medium shrimp, peeled and deveined
3 eggs, lightly beaten
2 tsp. grated ginger
2 tsp. minced garlic
1 bunch scallions, white and green parts only
5 cups cold cooked white rice
2 cups frozen vegetable medley (peas, carrots and corn), thawed
1/4 cup soy sauce
In a wok or large nonstick skillet, heat 2 TBSP. of the oil over high heat.
Add the shrimp; stir fry until pink and opaque throughout.
Remove the shrimp and set aside.
Place the skillet or wok back on the heat.
Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
Wipe out the skillet or wok, place it back over the heat and add the remaining 2 TBSP. of oil.
Add the ginger, garlic and scallions, thinly sliced, and cook just until fragrant, about 30 seconds.
Add the rice, and stir fry until it begins to brown, 1 to 2 minutes.
Add the vegetables and the soy sauce; stir to combine and continue cooking for another 1 to 2 minutes.
Add the shrimp and the chopped egg back to the skillet and stir fry for another minute.
Serves 4-6.
Shrimp Burgers with Remoulade
1 lb. medium shrimp, peeled, deveined, chopped
1 bunch green onions, chopped
1 medium shallot, minced
1 tsp. lemon zest
2 TBSP. fresh lemon juice
1 TBSP. chopped fresh parsley
1 TBSP. chopped fresh chives
1 TBSP. chopped fresh dill
1 tsp. Old Bay Seasoning
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 large egg, lightly beaten
1 1/2 cups panko breadcrumbs
2 TBSP. vegetable oil
4 semi-hard sandwich rolls
Lettuce
In a large bowl, combine shrimp and the next 11 ingredients.
Add egg and 1 cup panko crumbs, mixing to combine.
Shape mixture into 4 patties.
In a nonstick skillet, heat oil over medium-high heat.
Cook burgers until golden brown, 6 to 8 minutes per side.
Serve on rolls with the lettuce and Remoulade.
Remoulade
1 cup mayonnaise
2 TBSP. rinsed chopped capers
2 TBSP. chopped kosher baby dill pickles
2 TBSP. chopped fresh dill
2 TBSP. chopped fresh chives
2 TBSP. chopped fresh parsley
1 TBSP. coarse ground mustard
1 tsp. lemon zest
2 TBSP. fresh lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. paprika
1/2 tsp. each salt and pepper
In a medium bowl, combine all ingredients. and refrigerate for 2 hours before serving.
Store covered in fridge for up to 5 days.
Serves 4.
Mahi-Mahi Fingers
For the batter:
1 large egg
1 3/4 cups cold seltzer or club soda
2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Whisk egg in a medium bowl.
Pour in 1 1/2 cups seltzer or club soda and wisk. If it is too thick, add more seltzer or club soda by the tablespoon, it should be the consistency of lightly whipped cream.
Cut the mahi into fingers.
Season with salt and pepper and refrigerate until you heat the oil.
In a deep pot or Dutch oven, heat at least 3-inches of oil to 365-degrees. Set a rack over a baking sheet to drain the fat.
When the oil is hot, drop a few pieces of mahi into the batter, covering them completely.
Lift out the fish one piece at a time, letting the excess drop off.
Fry, turning the fish with a slotted spoon so it fries evenly, until rich golden brown, about 4 minutes.
Remove to the rack to drain.
Repeat with remaining mahi.
Serve with your favorite sauce, such as tartar.
Serves 4.
New England Clam Chowder with Wine
1 cup water
48 littleneck clams, scrubbed
3 TBSP. unsalted butter
4 slices thick-cut bacon, chopped
1 large onion, chopped
1 carrot, minced
2 celery ribs, minced
1 leek, white and light green parts, minced
2 TBSP. flour
1 cup dry white wine
A handful of parsley stems, 4 sprigs thyme, 1 bay leaf, (tied together for a herb bouquet)
1/2 lb. red-skinned potatoes, scrubbed and diced
White pepper
2 cups heavy cream or half-and-half
1/4 cup fresh chives or parsley
1 TBSP. chopped fresh dill
Half a lemon
Bring the water to a boil in a wide deep pot or skillet.
Add the clams, cover immediately, and shake the pan.
Steam until they open, 5 minutes.
Drain in a colander set over a bowl.
When the clams are cool enough to handle, pull them out of their shells, coarsely chop and refrigerate, covered.
Pour the liquid into a measuring cup, leaving the last tablespoon or so in the bowl and add enough water to make 2 cups. Set aside.
Place the butter and bacon into a stockpot.
Cook until the bacon has rendered its fat (don’t brown the bacon).
Add the onion, carrot, and celery; stir, cover and cook until the onion is translucent.
Add the leek, cover and cook another minute.
Stir in the flour and cook, stirring for 2 minutes, scraping the bottom of the pot.
Stir in the wine and the herb bouquet and bring to a boil.
Add the reserved clam liquid and potatoes.
Season with pepper; bring to a simmer for 10 minutes.
Refrigerate for a few hours or overnight.
Remove bouquet and bring soup back to a simmer.
Add the cream or half-and-half and bring to a simmer.
Stir in clams, chives or parsley and dill.
Check the seasoning.
Finish with the lemon.
Serves 6.
Tuna with Roasted Vegetables
4 tuna fillets
Nonstick cooking spray
1 TBSP. fresh dillweed, snipped
1/2 tsp. salt
1/4 tsp. black pepper
2 medium zucchini or yellow squash, cut in 1/4-inch slices
1 cup grape or cherry tomatoes, halved
4 green onions, cut into 1-inch pieces
1 TBSP. Dijon mustard
Preheat oven to 450 degrees.
Rinse fish and pat dry with paper towels. Set aside.
Line a 15x10x1 in. baking pan with foil and lightly coat with cooking spray. Set aside.
In a small bowl, combine dillweed, salt and pepper. Set aside.
In a large bowl, combine zucchini, tomatoes and onions.
Generously coat vegetables with the cooking spray.
Sprinkle with half of the dillweed mixture, tossing to coat evenly.
Spoon vegetable mixture into one side of the prepared baking pan.
Place fish in other side of pan.
Stir mustard into remaining dillweed mixture.
Spread this mixture evenly over the fish.
Bake uncovered 4 to 6 minutes or until fish begins to flake when tested with a fork and zucchini is fork tender.
Serves 4.
Fried Flounder with Cornmeal Chili Coating
4 flounder fillets
3/4 cup yellow cornmeal
1 TBSP. finely minced jalapeno
2 cloves garlic, finely minced
1 tsp. Cajun or Creole seasoning
Canola or peanut oil
Fresh salsa
Rinse and pat the fillets lightly, leaving them a little moist.
Combine cornmeal, jalapeno, garlic and seasoning in a wide, shallow bowl.
Add 1-inch of oil in a large skillet and heat over medium-high heat.
Dip each fillet into the cornmeal mixture, then place in hot oil, turning carefully with spatula when fish is browned on the underside.
Fry until other side is brown and fish just begins to flake when tested with a fork.
Transfer to a warm platter and keep warm.
Serves 4.
Seafood and Chorizo Stew
1 TBSP. extra-virgin olive oil
6 oz. chorizo sausage, quartered lengthwise, sliced 1/2-inch thick
1 onion, chopped fine
4 garlic cloves, minced
1 TBSP. chopped fresh oregano
2 (14.5 oz.) cans diced tomatoes
1 (8 oz.) bottle clam juice
1 lb. extra-large shrimp, peeled and deveined with tails removed
2 skinless fillets, any white fish, 1 in. thick, cut into 1-inch chunks
Salt and pepper
Heat oil in large saucepan over medium-high heat until shimmering.
Add chorizo and onion; cook until both are lightly browned, 7 to 9 minutes.
Stir in garlic and 1 tsp. oregano. Cook until fragrant, about 30 seconds.
Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer.
Cook until slightly thickened, about 10 minutes.
Pat shrimp and fish dry with paper towels and season with salt and pepper.
Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
Stir in remaining 2 tsp. oregano and season with salt and pepper to taste.
Serve stew into bowls and drizzle with little oil.
Serves 4.
