Article by Christine Budd
Madeira-Style Tuna Steaks
Ingredients:
4 cloves garlic, peeled
1 Tbsp coarse salt
1 Tbsp oregano, dried or fresh, chopped
2 Tbsp basil, dried or fresh, chopped
1 tsp black pepper
½ cup extra virgin olive oil
4 6-8 oz tuna steaks, about 1-inch thick
Directions:
In a food processor or a blender combine the garlic, salt, oregano, basil, and pepper and pulse to a paste. Slowly drizzle enough olive oil to achieve a spreading consistency.
Rinse the tuna steaks off in cold water. Drain and blot dry with paper towels.
Using a spatula or your fingers, spread the spice paste on both sides and put in a shallow baking dish large enough to hold them in a single layer.
Pour an additional ¼ cup olive oil over the fish and turn to coat. Place in refrigerator for at least 30 minutes or up to 3 hours.
When ready to cook, preheat the grill to high.
Remove the tuna steaks from the marinade. Brush with an additional 1-2 Tbsp olive oil.
Grill the steaks until cooked to your taste. We like them cooked medium, about 4-6 minutes per side.
Tuna Kebabs with Ginger-Chile Marinade
Ingredients:
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1.5 pounds, 1 1/4” thick ahi tuna, cut into 1 to 1 1/4” cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1” squares
1 large sweet onion cut into 1” squares
6 12-inch-long metal skewers
Additional chopped fresh cilantro
Directions:
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
Easy Flounder Ceviche Appetizer
Ingredients:
1 lb. flounder fillets, skinned, cut into 1/2” by 1” or so strips
3 scallions, white and light green part, chopped
1 shallot, minced
Juice and zest of 2 lemons
Juice and zest of 1 orange
Salt to taste (1-2 tsp)
Sriracha to taste
2-3 Tbsp fresh parsley, chopped
Directions:
Combine juice of 2 lemons, 1 orange, salt and Sriracha in a small bowl. Whisk to stir well. Set aside.
Combine chopped scallions (both white and light green part), minced shallot and flounder in a large bowl. Stir to combine.
Add liquids, and stir to coat well - you want the fish to be submerged as much as possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is “cooked” (opaque white all the way through).
After the fish is cooked, add parsley for garnish.
Serve chilled with tortilla chips, sweet potato chips, or something else crunchy.
Spicy Sheepshead on the Grill
Ingredients:
2 lbs. sheepshead fillets
1 Tsp olive oil
1 whole lemon
3 garlic cloves minced
1 bunch fresh chives, chopped
1 tablespoon thyme
1 bunch fresh rosemary, chopped
1 tablespoon marjoram
Pepper flakes
Old Bay seasoning
Directions:
Prepare sheepshead fillets with the skin still on. This gives you an excellent side of protection from the heat of the grill. This skin layer may stick to the foil when fish is cooked. Do not be afraid the meat will come right up.
Prepare your seasoning and marinate the night before. Place your sheepshead into a gallon size Ziploc bag. Cut your lemon in half and squeeze in all the juice. Add your garlic, chives, thyme, rosemary, pepper and marjoram into the bag and shake all together. Let the fish marinate for 4 hours or overnight.
Cover your grill with aluminum foil and coat with olive oil to ensure fish does not stick.
Heat your grill to a medium heat, and when the grill hits 250 to 300 degrees it is ready for the fish.
Place the fillets on the aluminum foil with the skin side down. On the meat side, lightly sprinkle some old bay seasoning. This will make the dish a little spicy but should pair well with your already marinated sheepshead fillets.
Take another piece of aluminum foil and cover the fish to ensure the moisture stays in and the sheepshead does not dry out.
Cook on low to medium heat for 8-10 minutes or until the fish is done.
Triggerfish with Toasted Pecan Butter
Ingredients:
8 oz. triggerfish, cut into 2 portions
2 Tbsp. milk
1 Tbsp. flour
1 Tbsp. peanut oil
2 Tbsp. butter
1/4 cup chopped pecans
Cayenne pepper, salt & pepper
Lemon
Directions:
Heat your oven to 350. Layer your chopped pecans on a baking sheet and bake for about 5 minutes. Remove and set aside.
In a shallow dish, mix together flour, a dash of cayenne, a dash of salt, and a dash of pepper.
In another shallow dish, add milk. Dip fish fillet in the milk and then dredge in flour mixture.
Heat oil in a medium skillet over medium heat. Add fish and saute 4-5 minutes on each side until cooked through.
While fish is cooking, melt butter in a small skillet. Add pecans and a pinch of salt and a pinch of cayenne. Stir and pour over fillets. Voila – super easy and delicious meal in under 30 minutes!
Note: The skin on triggerfish can be pretty tough, so I score it before cooking to keep the fish from curling too much.
Avocado Corn Salad
Ingredients:
1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob
2 avocados, peeled, pitted and sliced
1/2 medium red onion, thinly sliced
1/4 cup cilantro, chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 tsp sea salt , or 3/4 tsp table salt
1/8 tsp black pepper
Directions:
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
Stuffed Sea Bass
Ingredients:
2 whole sea bass cleaned and gutted, head and tail on
1 whole fennel
1 teaspoon fennel seeds
2 cloves garlic
50 ml olive oil
35 g butter
½ a bunch of fresh dill
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh basil
½ a bunch of fresh mint
10 baby potatoes
20 capers
1 lemon
200 ml white wine
200 g tomato and basil sauce
Directions:
Preheat the oven to 375°F. Finely slice the whole fennel, peel and finely slice the garlic and lightly crush the fennel seeds. Place a medium pan over a medium heat and add the olive oil and half the butter. Once hot, add the fennel and fennel seeds and fry gently for around 5 minutes. Add the garlic and continue cooking for around 5 minutes, or until the fennel is soft, golden brown and sweet. Set aside to cool.
Meanwhile, place a medium pan over a high heat and cook the potatoes for around 5 minutes, or until parboiled. Drain and set aside. Finely chop all the herbs together and add to a bowl along with remaining butter, then mix well until combined and set aside. Ensure the sea bass is clean inside and out, pat dry with kitchen paper and make 3 diagonal cuts into one side of the fish down to the bone. Stuff the cuts with the herb butter and fill the cavity of each fish with 2 slices of lemon and the cooked fennel.
Gently transfer the fish to the inside of the foil bag or onto the foil. Add in the whole potatoes, capers, tomato sauce and white wine. Seal the foil bag at the end or, if you’re using foil, fold it up like a parcel.
Place the foil bags onto a baking tray and pop into the oven. Bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate, carefully open and enjoy with a crisp green salad or steamed vegetables. §
