Article by Christine Budd
Blackened Rockfish with Avocado Sauce
Ingredients:
For Blackened Seasoning
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
For the Rockfish
1 tablespoon coconut oil melted, or avocado oil
1 lb. rockfish (about 4 fillets)
Avocado Fish Sauce
1 avocado
½ cup non-fat Greek yogurt
1 cup water
2 cups cilantro with stems
1/2 lime juice or 1 teaspoon
1 large garlic clove
1/2 teaspoon salt
Directions:
Prepare the Blackened Seasoning
In a small bowl mix all the ingredients for the blackened seasoning. Set aside.
Bake and season the Rockfish:
Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in foil.
While the fish bakes, make the Avocado Sauce
Blend all ingredients of the avocado fish taco sauce in a blender.
Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.
Crab & Shrimp Étouffée
Ingredients:
2 lbs. unpeeled, medium-size raw shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
3 garlic cloves, minced
1 (14-oz.) can chicken broth
1/3 cup dry white wine
1/4 cup chopped green onions
1 tablespoon low-sodium Creole seasoning
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 (16-oz.) container fresh crabmeat, drained and flaked
5 cups hot cooked long-grain rice
Garnish: chopped fresh flat-leaf parsley
Directions:
Peel & devein shrimp.
Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
Stir in crabmeat; cook, stirring often, until thoroughly heated.
Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
Mexican Shrimp Burrito Bowl
Ingredients:
1 lb. 21-25 shrimp peeled & deveined
1 teaspoon canola oil
1 clove garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon honey
1 cup corn
1 cup canned black beans rinsed
1/4 cup canned diced green chilis
1/2 cup grape tomatoes halved
2 green onions thinly sliced
1/2 lime zested and juiced
Cilantro optional for garnish
Directions:
Add the canola oil to the pan and heat on medium high.
Add the shrimp to the pan and cook for 2-3 minutes, then flip and cook an additional minute.
Add the garlic to the pan and stir.
Add the seasonings to the pan and stir again.
Add the corn, the black beans and the chilis and stir until well coated.
Add in the honey, lime juice, and lime zest and stir.
Remove from the heat and add in the tomatoes, green onions and cilantro (if using).
Blueline Tilefish with Tarragon Beurre Blanc
Ingredients:
1 Tbsp. butter
1/2 tsp. EVOO
1 Tbsp. butter
1 1/2 lbs. tilefish fillet
Sea salt to taste
Fresh ground black pepper
1 lemon
1 Tbsp. capers
2 cups sliced cherry or grape tomatoes
1 pinch sugar
2 Tbsp. fresh tarragon, minced
Directions:
Slice the tomatoes in half and set aside. Slice the lemon in half. Juice one half of the lemon into a small dish, reserving the remaining half for garnish slices. Mince the tarragon.
Light your stove and heat up a large skillet, adding the butter and EVOO. Lightly salt and pepper the fish fillet. Sprinkle flour on both sides and rub to coat evenly. Sauté in the hot oil skillet for 3-4 minutes, until golden.
With a thin spatula, gently turn the fish over and sauté the other side. It’s a delicate fish so will fall apart it you try to pick it up with tongs or a fork. Add the squeezed lemon juice to the pan. Sauté for another 3-4 minutes and remove to a serving platter. Reserve the oil and lemon mixture in the pan.
Keeping the pan on medium with the served oil and lemon, lightly sauté the tomatoes. Sprinkle on the capers. Add more sea salt and pepper. Sauté just until the tomatoes are warmed through. You want them to retain their firmness and shape.
Pour the tomato mixture onto the plated fish and sprinkle with tarragon. Serve with a side salad and pasta or rice.
Baked Flounder with Tomatoes & Basil
Ingredients:
For the flounder:
2 lbs. flounder fillet
2 tsp black pepper
3 tsp creole seasoning
2 tbsp parsley flakes
3 tbsp butter
1 lemon (Zest)
For the Tomato Basil Sauce:
1 cup cherry tomatoes
2 tbsp minced garlic
1/4 cup fresh chopped basil
3/4 cup chicken stock
1/4 cup white wine
1 tsp red pepper flakes
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp Himalayan salt
Dash red cayenne pepper
Directions:
Begin by heating your cooking pan to medium heat then add butter. Add the garlic into the pan and stir cook for 1 minute before adding the cherry tomatoes. Once the tomatoes cook for 3 minutes add the chicken stock and white wine.
Remove the leaves from the fresh basil then chop around 1/4 cup. Add basil to the pan along with remaining sauce seasonings except for the lemon zest. Cook for 10 minutes.
Season both sides of the flounder then place in baking dish. Cover fish evenly with garlic basil wine sauce. Bake at 350 degrees for 10 minutes uncovered.
Once baked, top off the dish with lemon zest. Serve immediately.
Quick Cocktail Sauce
Ingredients:
1/2 cup of ketchup
2 tablespoons horseradish
Worcestershire sauce
1 lemon
Tabasco sauce, to taste
Directions:
In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.
