Article by Mama Jock
Grilled Mahi-Mahi with Spicy Cantaloupe-Cucumber Salad
4 mahi-mahi fillets, skin on
Salt and pepper
1 English cucumber, halved and thinly sliced
1/2 cantaloupe, thinly sliced
2 TBSP. fish sauce
2 TBSP. fresh lime juice
1 small jalapeño pepper, halved lengthwise, seeded and thinly sliced
1/4 tsp. ginger
1/4 cup torn fresh mint leaves
Heat a grill or grill pan over medium-high heat.
Lightly oil hot grill.
Pat fish dry with paper towels.
Lightly brush fillets with oil, and season with salt and pepper.
Grill mahi, skin side up, until opaque throughout, about 10 minutes, flipping once.
In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeño, ginger and mint.
Serve fish with salad.
Serves 4.
Grilled Shrimp Rolls
3 lbs. medium fresh shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
1 1/2 tsp. kosher salt, divided
1 1/2 cups mayonnaise
1 cup celery, finely chopped
3 TBSP. minced fresh dill
3 TBSP. fresh orange juice
1 tsp. black pepper
6 to 8 hot dog buns
3 TBSP. unsalted butter, melted
Spray grill with cooking spray.
In a large bowl, combine shrimp, olive oil, and 1 tsp. salt.
Grill shrimp until opaque, about 2 minutes per side.
Remove from grill and let cool.
Brush inside of hot dog buns with melted butter.
Place buns on grill, cut side down; grill until toasted, 1-2 minutes.
Roughly chop shrimp.
In a large bowl combine shrimp, mayonnaise, celery, dill, orange juice and remaining salt and pepper.
Top grilled buns with shrimp salad and serve.
Serves 6 to 8.
Chipotle-Sparked Mustard Tuna
6 tuna fillets
1/4 cup mayonnaise
1/4 cup prepared horseradish
1/4 cup country mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh snipped dill
Place tuna in a foil-lined 15x10 inch baking dish.
Combine the next 5 ingredients and spread over fillets.
Bake at 350 degrees for 15-20 minutes or until fish flakes easily with fork.
Sprinkle with dill.
Serves 6.
Yellowfin Tuna with Lemon Cream Sauce
2 tuna steaks
Salt and pepper to taste
1 tsp. olive oil
2 TBSP. butter, divided
1/2 cup onions, minced
1 large garlic clove, minced
1/4 cup white wine
1 tsp. fresh lemon juice
1/4 cup heavy cream
2 TBSP. capers, drained
Sprinkle both sides of the steaks with salt and pepper.
In a heavy skillet over medium-high heat, add olive oil and 1 TBSP. of butter to coat pan.
Sear tuna until golden brown on each side, turning only once. Do not overcook.
Remove from pan and keep warm.
Lower heat and add 1 TBSP. butter along with the onions; sauté a few minutes, then add the garlic; cook for 1 minute.
Carefully pour in the wine and lemon juice.
Cook and stir until the liquid is reduced by half.
Reduce heat to a simmer and add the heavy cream; cook until thickened.
Stir in the drained capers.
Serves 2.
Baked Flounder Stuffed with Crab
2 flounder fillets
1 TBSP. butter, melted
Paprika
Crab Mix:
1 1/2 TBSP. butter
2 green onions, thinly sliced
1 garlic clove, minced
1 small green pepper, finely chopped
1 egg
1/8 tsp. cayenne pepper
3 TBSP. heavy cream
1 1/2 TBSP. spicy mustard
1/2 lemon, juiced
2 TBSP. mayonnaise
10 saltine crackers, crumbled
1 lb. lump crabmeat
Melt butter; sauté next three crab mix ingredients until soft. Let cool.
Heat oven to 350 degrees.
In mixing bowl combine egg and next 6 crab mix ingredients.
Gently mix in the crackers and crabmeat.
Add salt and pepper, if desired.
Coat a glass baking dish with cooking spray.
Place 1 fillet in baking dish.
Lay crabmeat mixture on top of fillet; top with other fillet.
Brush with melted butter and sprinkle with paprika.
Bake 20 minutes.
Serves 2.
