Article by Christine Budd
Grilled Wahoo with Tomato Sauce
Ingredients:
4 wahoo fillets, 6 ounces each
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
Directions:
Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.
Simple Sauteed Weakfish with Garlic
Ingredients:
8–12 ounces skinless weakfish fillets
Sea salt and pepper
3 tablespoons grass fed unsalted butter
4 garlic cloves, minced
4 tablespoons roughly chopped flat leaf parsley
2 tablespoons lemon juice
Directions:
Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
Add garlic. Sauté 1 minute without disturbing the fish.
Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
Add 3 tablespoons of parsley and turn off the heat.
Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
Sprinkle with remaining tablespoon parsley and lemon juice.
Linguine with Clams
Ingredients:
Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
Directions:
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
Meanwhile, in a very large sauté pan over medium-high heat. Heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid “cooking wines,” which are salty and include additives.
Ahi Tuna Poke Stacks
Ingredients:
12 ounces raw sushi grade tuna, cubed small
3 tablespoons reduced sodium soy sauce
1 1/2 teaspoon sesame oil
1 teaspoon sriracha
1 scallion, sliced
For Stacks:
1 cup cooked short-grain brown rice, heated
1 tablespoon rice vinegar
1 cup peeled and diced cucumber, about 1 medium
1/2 cup mashed avocado, about 1 medium
4 teaspoons sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
Directions:
In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.
Gently toss and set aside while you prepare the rest.
Place the heated rice in a bowl and add rice vinegar; stir.
In a small bowl, combine mayonnaise and sriracha sauce.
Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.
Black Sea Bass with Shrimp in a Lemon Scampi Sauce
Ingredients:
12-14 ozs. black sea bass fillets
6 16-20 count shrimp peeled and deveined
1 tablespoon capers
1 clove garlic – finely chopped
1 teaspoon fresh lemon juice more or less depending upon your likes
Splash of white wine
2 ounces vegetable stock
1 tablespoon of butter rolled in flour
½ teaspoon Italian parsley, finely chopped
Directions:
Preheat oven to 350 degrees.
Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. Add a little water to the pan to help keep the fish moist.
Roast fish for 15-20 minutes.
In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
Turn the shrimp over and add the capers.
When shrimp are almost fully cooked add a splash of white wine.
Add stock, lemon juice and butter rolled in flour.
As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated fillets.
Garnish with sliced lemon and serve with your favorite sides.
Homemade Blackening Seasoning
Use this piquant homemade blackening seasoning recipe to blacken anything from fish and shrimp to poultry, beef and more. Time to wake up those taste buds!
Ingredients:
2 tablespoon smoked paprika (or use regular paprika)
1 tablespoon cayenne powder (use more for a spicier blend)
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
Directions:
Mix all of the ingredients together in a small bowl. Make sure it is blended evenly.
Store in airtight containers and use as needed. §
