Article by Mama Jock
Pan Seared Flounder with Peaches and Cucumber Salsa
3 peaches, finely diced
1 small cucumber, peeled, seeded, finely diced
1/2 red onion, finely diced
1/ jalapeno pepper, minced
1/2 bunch cilantro, finely chopped
Juice of 1/2 lime
Salt and pepper
Salsa
In a large owl, combine all of the ingredients.
Cover and refrigerate until ready to serve.
For the Fish
4 flounder fillets
Salt and pepper
2 TBSP. extra-virgin olive oil
Heat the oil in a nonstick skillet over high heat.
Season fish with salt and pepper.
Sear the fillets until opaque in the center, 3-4 minutes per side.
Transfer the fish to a platter and top with some of the salsa and serve any extra on the side.
Serves 4
Mahi-Mahi Tacos with Creamy Chipotle Sauce
For the fish
1 lb. mahi, cut into 1 1/2-inch cubes
4 TBSP. olive oil, divided
Juice of 1 lime
1 TBSP. chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
Corn tortillas
Shredded cabbage
In a medium bowl, combine fish, 2 TBSP. olive oil, lime juice, chili powder, salt, garlic powder and pepper.
Let stand 15 minutes.
Sauce
1 cup mayonnaise
Juice of 1/2 lime
2 TSP. honey
1 chipotle pepper from a can of chipotle in adobo, or 2 if you like it spicy
1 garlic clove
In a food processor, combine all the ingredients and process until fully blended.
Transfer to a squeeze bottle.
Heat remaining 2 TBSP. olive oil in a nonstick skillet over medium-high heat.
Add fish and any marinade from the bowl.
Cook fish about 4-5 minutes, stirring once or twice to ensure the fish is fully cooked through on each side.
Place corn tortillas between 2 damp paper towels and microwave for 30 seconds.
Place fish on top of tortillas, topping with salsa, cabbage and drizzle with chipotle sauce.
Crispy Tuna with Chips
4 cups frozen steak fries
4 tuna fillets
1 to 2 TBSP. prepared horseradish
1 TBSP. grated Parmesan cheese
1 TBSP. Worcestershire sauce
1 tsp. Dijon mustard
1/4 tsp. salt
1/2 cup panko breadcrumbs
Cooking spray
Preheat oven to 450 degrees.
Arrange fries in a single layer on a baking sheet.
Bake on lowest oven rack 18-20 minutes or until light golden brown.
Place tuna on a foil lined baking pan coated with cooking spray.
In a bowl, mix horseradish, cheese, Worcestershire sauce mustard and salt; stir in panko.
Press mixture onto fillets.
Spritz tops with cooking spray.
Bake tuna on middle oven rack for 8-10 minutes or until it begins to flake easily with a fork.
Serves 4.
Spicy Orange Shrimp
1 TBSP. oil
1 lb. shrimp, peeled and deveined
1 TBSP. garlic, grated
1 TBSP. ginger, grated
1 orange, zest and juice
1 TBSP. soy sauce
1 TBSP. rice vinegar
1 TBSP. honey
1 TBSP. chili sauce
Cilantro, chopped
Heat oil in skillet.
Add shrimp; sauté until cooked, 2 –3 minutes per side. Set aside.
Add garlic and ginger; sauté until fragrant; 1 minute.
Add orange juice, zest, soy sauce, rice vinegar, honey, chili sauce and deglaze pan.
Simmer to reduce to a sauce like consistency.
Remove from heat; mix in shrimp and cilantro.
Serves 2-3.
Roasted Weakfish Fillets with Creamy Pesto
4 weakfish fillets
3/4 cup olive oil, plus extra for brushing
Salt and pepper to taste
1 clove garlic, peeled
1 tsp. Dijon mustard
1 large egg
1 TBSP. balsamic vinegar or fresh lemon juice
30 fresh basil leaves, rinsed and dried
Preheat oven to 500 degrees.
Brush both sides of the fillets with olive oil and season with salt and pepper.
Place them on a baking dish.
Roast for about 6 to 8 minutes. Fish is done when opaque throughout.
Combine the garlic, mustard, egg, vinegar, salt and pepper in a blender or food processor. Blend for 30 seconds.
Add the basil leaves and blend again.
Add the oil, a bit at a time, until the mixture is a thin smooth consistency.
Top the fillets with the creamy pesto and serve.
Serves 4.
Crispy Flounder and Roasted Tomatoes
2 TBSP. capers
1 TBSP. olive oil
1 pint cherry tomatoes
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup thinly sliced fresh basil
1 cup panko bread crumbs
1 TBSP. chopped fresh parsley
2 tsp. chopped fresh thyme
4 skinless flounder fillets
Cooking spray
1/4 tsp. salt
1/4 tsp. black pepper
2 TBSP. olive oil, divided
Preheat oven to 400 degrees.
Combine the first 3 ingredients in a large ovenproof skillet; toss to coat.
Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.
Bake 400 degrees for 20 minutes.
Remove from oven; top with basil.
Combine panko, parsley and thyme in a shallow dish.
Coat fillets with cooking spray; sprinkle with 1/4 tsp. salt and1/4 tsp. pepper.
Dredge fillets in panko mixture.
Heat 1 TBSP. oil in a nonstick skillet over medium-high heat.
Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness.
Repeat with remaining oil and fillets.
Serves 4.
Pasta Salad with Peas, Shrimp and Buttermilk Dressing
16 oz. small shell-shaped pasta
2 cups fresh or frozen green peas
1 lb. medium shrimp, peeled and deveined
2 cups thinly sliced radishes
2/3 cup mayonnaise
1/2 cup buttermilk
6 TBSP. minced fresh chives
2 TBSP. chopped fresh dill
1 tsp. salt
1 tsp. grated lemon rind
2 TBSP. fresh lemon juice
1/2 tsp. black pepper
1/4 tsp. red pepper
4 garlic cloves, minced
Cook pasta according to package directions, omitting salt.
Add peas and shrimp during last 2 minutes of cooking.
Drain and rinse with cold water; drain well.
Combine pasta mixture and radishes in a large bowl.
Combine mayonnaise and remaining ingredients in a small bowl; stir well with a wisk.
Pour over pasta mixture, tossing to coat.
Cover and let stand 20 minutes.
Serve at room temperature or cover and chill until ready to serve.
Serves 4.
Honey Soy Grilled Tuna with Edamame
1/2 cup packed cilantro leaves
2 scallions
2 tsp. vegetable oil
1 tsp. grated ginger
Salt and pepper
4 tuna fillets, 6 ounces each
2 tsp. fresh lime juice
2 tsp. low-sodium soy sauce
2 tsp. honey
1/4 tsp. black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, garnish
Preheat grill over medium-high direct heat.
Oil the grill grates.
Finely chop the cilantro and scallion and mix in the oil and ginger.
Season with salt and pepper.
Cut two 3-inch long slits, lengthwise on the fillets, going almost halfway through the tuna.
Evenly stuff the slits with the herb mixture and season with salt and pepper.
Stir together the lime juice, soy and honey until smooth.
Place the tuna on the grill; cook 3 to 4 minutes.
Turn the tuna and continue to cook, brushing the tops with the sauce until the fish is cooked through, another 3 to 4 minutes.
Transfer to a serving plate and sprinkle tops with the sesame seeds.
Serves with edamame and lime wedges.
Serves 4.
Spicy Chili Sauce & Beer Shrimp
1 lb. raw shrimp, peeled, deveined and tails on
1 TBSP. chili garlic sauce
1 tsp. minced garlic
1 TBSP. Worcestershire
1/2 cup dark beer
1/4 tsp. ground black pepper
2 TBSP. melted butter
Chives, for garnish
Red pepper flakes, for garnish
Place shrimp, chili garlic sauce, minced garlic, Worcestershire, beer and black pepper in a large ziploc bag and marinate in the refrigerator for at least one hour.
Preheat oven to 350-degrees
Remove shrimp and place in a small skillet or baking dish.
Pour melted butter over the top.
Bake for 10-15 minutes until shrimp are done.
Before serving, sprinkle with chives and red pepper flakes.
Crab, Cream Cheese, Caramelized Onion Nachos
2 onions, chopped and roasted
4 roasted garlic cloves
1 8 oz. pkg cream cheese, room temperature
1/2 cup mayo
2 tsp. lemon juice
1/2 tsp. sea salt
1 lb. crab meat
2 cups cheddar cheese, shredded (divided)
Tortilla Chips
3 green onions, chopped for garnish
~ To Roast Onions ~
Arrange the onions on a sheet pan, drizzle with olive oil, sprinkle with salt and roast at 425-degrees for 20 to 25 minutes, stirring occasionally until tender and edges start to brown.
~ To Roast Garlic ~
Cut the top off the head of garlic exposing a bit of each each clove of garlic.
Place garlic head on a sheet of aluminum foil.
Drizzle olive oil on top, sprinkle with salt.
Wrap and seal the foil around the garlic gathering at the top.
Place in the oven and roast at 375-degrees for 30 minutes or until completely tender when poked with a fork or knife.
Allow to cool, remove from foil and set aside
Squeeze 4 roasted cloves out of the head of garlic and mash into a paste.
In a large bowl mix the softened cream cheese, mayo, lemon juice and sea salt.
Stir in the chopped crab meat, caramelized onions, mashed roasted garlic and 1 cup of cheddar cheese until mixed well.
Place 1 tsp. of crab and cream cheese filling on top of each tortilla chip.
Top each chip with remaining cheddar cheese.
Bake at 350-degrees for 3 to 5 minutes until cheese is melted and tortilla chips are crisp.
Garnish with green onions and serve.
