Article by Mama Jock
Tuna with Summer Tomato Salsa
Salsa:
1 cup chopped fresh tomato
½ avocado, chopped
1 garlic clove, crushed
1 TBSP. balsamic vinegar
1 tsp. olive oil
½ cup cooked corn kernels
¼ cup minced red onion
¼ cup chopped fresh cilantro
Salt and pepper, to taste
Combine all of the above.
Set aside.
Tuna:
Heat oven to 325 degrees.
Season tuna lightly with salt and pepper.
Bake 15 to 20 minutes, or until cooked thoroughly.
Serve tuna surrounded by the salsa and l lime, cut into wedges.
Can serve either hot or cool. Serving cool tuna with salsa is a great summer meal.
Serves 4.
Clams and Flounder Chowder
2 dozen hard shell clams
1 quart water
2 garlic cloves
4 bay leaves, divided
½ cup butter
2 cups potatoes, peeled and cubed
2 celery stalks, chopped
3 bacon strips, cooked crisp
2 TBSP. fresh thyme, or ½ tsp. dried
1/3 cup flour
2 ounce bottle clam juice
½ tsp. sea salt
2 cups heavy cream
2 cups milk
4 lbs. flounder fillets, cut in 1-inch pieces
Wash and scrub clams well.
Bring water to a boil in a large soup pot and add clams.
Add the garlic and 2 bay leaves.
Cover and steam over medium heat for 5 to 10 minutes until the clams open.
Discard any that do not open.
Remove clams from shells, roughly chop and set aside.
Strain the broth through cheesecloth as an added precaution to remove any grit.
Save the broth.
Melt butter in the pot, saute potatoes, celery and onion for 5 minutes until well coated.
Add the bacon, thyme and remaining bay leaves.
Make a roux by sprinkling in flour and stirring until dissolved.
Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps.
Continue to simmer, stirring for 15 minutes, or until thickened.
Add the chopped clams, bottled clam juice and sea salt.
Pour in the cream and milk, cover and cook until heated through.
Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque.
Season with salt and pepper.
Serve with oyster crackers or crusty bread.
Serves 6-8.
Baked Flounder
4 flounder filltes
¼ tsp. kosher salt
Ground pepper
1 jar roasted peppers, chopped
Cooking spray
1 small onion, chopped
3 large cloves garlic
2 tomatoes, seeded and chopped
1 TBSP. minced fresh tarragon or 1 tsp. crushed dried
1 TBSP. balsamic vinegar
Preheat oven to 350 degrees.
Place the fillets in an ovenproof baking dish.
Sprinkle with salt and pepper.
Set aside.
Coat a nonstick skillet with cooking spray.
Saute the onion and garlic, being careful not to burn the garlic.
Add the peppers and tomatoes and cook over high heat for 3 minutes.
Stir in the tarragon and vinegar.
Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until fish is just opaque.
Serve immediately.
Serves 4.
Mahi-Mahi with Summer Vegetables
4 mahi fillets
2 TBSP. extra-virgin olive oil, divided
¾ tsp. fine sea salt, divided
1 large tomato, diced
1 green bell pepper, diced
1 yellow squash or zucchini, diced
½ cup pitted Kalamata olives, halved
4 cloves garlic, finely chopped
½ tsp. black pepper
Preheat oven to 400 degrees.
Brush fillets with 1 TBSP. oil, sprinkle with ¼ tsp. salt and place in a 9x13 baking dish.
In a large bowl, combine tomato, bell pepper, squash, olives and pepper.
Sprinkle with remaining 1 TBSP. olive oil and ½ tsp. salt; toss to combine.
Spoon mixture over the mahi and bake until vegetables are tender and fish is cooked through, 20 to 25 minutes.
Spoon juices from pan over top of cooked mahi.
Serves 4.
Wahoo on the Grill
½ cup butter, melted
½ cup extra-virgin olive oil
6 garlic cloves
½ cup cilantro or parsley
2 TBSP. cajun seafood seasoning
1 lemon, juiced
6 wahoo fillets
lemon wedges
Spray grill with oil. Preheat.
Mix first six ingredients in a blender; puree until smooth.
Brush both sides of fish with the sauce.
Cook on the grill, turning once or twice.
Brush on more sauce if needed.
Grill about 5 minutes.
Serve with lemon wedges.
Serves 4-6.
Pan Fried Shark
4 shark steaks or fillets
½ tsp. ground dried mustard
½ tsp. ground dried ginger
¼ tsp. ground peppercorns
¼ cup soy sauce
¼ cup lemon juice
1 cup Panko bread crumbs
1 TBSP. butter
1 TBSP. extra-virgin olive oil
Sriracha Hot Chili Sauce
Trim away skin from fish.
Whisk seasonings, soy sauce and lemon juice together in a dish and marinate fish for 5 minutes.
Put Panko bread crumbs in a sealable bag and add fish.
Shake to coat and press crumbs into fish.
Heat nonstick skillet on medium low.
Brown fish on each side until golden brown, taking care not to remove
Panko when turning.
Drain on paper towels.
Plate and drizzle with hot chili sauce.
Serve immediately.
Serves 4.
