Article by Christine Budd
Baked Dogfish
Ingredients:
4 dogfish steaks, about 2.25 lbs.
2 2/3 pounds small potatoes
1 teaspoon paprika
2 medium onions
Pepper (to taste)
Nutmeg (to taste)
1/2 cup olive oil
Juice of one lemon
Salt (to taste)
Directions:
Preheat the oven to 350ºF.
On a baking dish, add the sliced onions, fish and the peeled potatoes. Season with salt, pepper, nutmeg, paprika and lemon juice. Drizzle with olive oil and bake for about 1 hour. Occasionally, drizzle the fish and the potatoes with the sauce.
Remove from the oven and serve.
Blackened Tuna Bites with Sweet Pickle Dipping Sauce
Ingredients:
Sweet Pickle Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
Tuna Bites:
1.5 pounds fresh tuna, cut in 1 inch cubes
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons salted butter
Lemon wedges for serving
Directions:
Make the dipping sauce. In a small bowl combine the sour cream, mayonnaise, sweet pickle relish, parsley and lemon juice. Set aside.
Prepare the tuna bites. In a medium sized bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, kosher salt, cayenne pepper, and pepper. Add the tuna and toss to thoroughly coat each piece with the spice blend.
Melt the butter in a large sauté pan over medium heat. When the butter begins to foam, add the tuna in a single layer. Cook for 30 seconds to 1 minute per side. The lesser cooking time is for tuna that will be slightly rare on the inside and the longer cooking time is for more well done tuna.
Remove the tuna from the pan to a platter. Serve with the dipping sauce and lemon wedges.
Sautéed Flounder & Spicy Rémoulade
Ingredients:
¾ cup uncooked orzo
3 tablespoons chopped fresh flat-leaf parsley, divided
¾ teaspoon freshly ground black pepper, divided
½ teaspoon kosher salt, divided
¼ cup canola mayonnaise
1 tablespoon chopped cornichons
1 tablespoon fresh lemon juice
2 teaspoons whole-grain Dijon mustard
2 teaspoons Sriracha
1 teaspoon chopped capers
2 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
4 (6-ounce) flounder fillets
Directions:
Cook orzo according to package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.
Fast Vietnamese Caramel Bluefish
Ingredients:
4 (6-ounce) skin-on bluefish fillets
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
1/3 cup light brown sugar
2 tablespoons asian fish sauce
1½ tablespoons soy sauce
1 teaspoon grated ginger
½ teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)
Directions:
Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium/high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
Note: If you can’t get lemongrass, peel a 2-inch strip of lemon or lime zest with a peeler and use that instead. You don’t need to bruise the peel.
Crab Soup
Ingredients:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups Half & Half
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning, plus more for serving
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons dry sherry
1/2 pound lump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)
Directions:
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
Whisking constantly, gradually add the Half & Half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
Note: Lemon is really only necessary if not using the sherry.
Mexican Street Corn
Ingredients:
4 ears grilled corn
1/3 cup mayonnaise (see note)
1 teaspoon fresh lime juice, plus wedges for serving
1/2 teaspoon lime zest
1/2 teaspoon chili powder or ancho chile powder
1/3 cup Cotija cheese
2 tablespoons chopped fresh cilantro
Sea salt, to taste
Directions:
Grill the corn according to this recipe.
In a small bowl, stir together the mayonnaise and lime juice and zest.
Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija cheese and cilantro. Season to taste with salt and serve with lime wedges for squeezing.
Note: A mix of ¼ cup Mexican crema or sour cream and ¼ cup mayonnaise is a delicious alternative to all mayo. §
