Article by Mama Jock
Macadamia Nut-Crusted Wahoo with Mango-Lime Butter
1/2 cup chopped fresh mango
1/2 cup dry white wine
2 TBSP sugar
1 tsp. peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 tsp. Sriracha
6 wahoo fillets
Canola oil, for sauteing
To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy.
Add the cream, mix well, and remove from the heat.
Pour into a blender and blend until smooth.
Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly.
Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
Preheat the oven to 450 degrees.
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine.
Spread on a plate.
In a bowl, combine the mayonnaise and chile paste and mix well.
Lightly season the fish with salt and pepper.
Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet.
Coat the same side evenly with the coating.
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn).
Add the fish, crust side down, and saute for 3 minutes, until golden brown.
Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
Place the fillets on warmed individual places.
Serve with the mango-lime butter.
Creamy Dill Sauce
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup dry white wine
1 TBSP capers
1 TBSP finely chopped onion
1 TBSP caper brine
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4 tsp. dried dill weed
1/4 tsp. garlic
Salt
Ground black pepper to taste
Stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt and black pepper together in a bowl.
Serve over fish.
20 Minute Honey Shrimp
1/3 cup honey
1/4 cup soy sauce
1 TBSP minced garlic
1 tsp. minced fresh ginger (optional)
1 lb. medium cooked shrimp, peeled and deveined
2 tsp. olive oil
Green onion, chopped for garnish
Whisk the honey and the next three ingredients in a medium bowl, mix well.
Place shrimp in a large zipped bag.
Pour half of the marinade mixture on top, stir, then allow shrimp to marinate in the refrigerator for 15 minutes or up to 8-12 hours.
Cover and refrigerate the rest of the marinade to be used later.
Heat olive oil in a skillet over medium-high heat.
Place shrimp in the skillet, discarding marinade.
Cook shrimp on one side until no longer pink, about 45 seconds, then flip shrimp over.
Pour in remaining refrigerated marinade; cook until shrimp is cooked through, about 1 minute more.
Serve shrimp with marinade sauce and a garnish of green onion.
Serves 4.
Creamy Baked Flounder
4 cups cooked rice
1/2 cup slivered almonds
1 tsp. lemon pepper
6 thick slices roma tomatoes
6 tsp. grated Parmesan cheese
6 flounder fillets
3 TBSP butter
3 TBSP flour
2 1/2 cups milk
2 TBSP finely minced parsley
1/4 tsp. salt
1/4 tsp. white pepper
Preheat oven to 350-degrees.
Mix rice, almonds and lemon pepper.
Spread in bottom of a buttered casserole dish.
Lay a slice of tomato topped with 1 tsp. of Parmesan on bottom half of each fillet; fold top over.
Place folded fillets in casserole, slightly overlapping.
Melt butter in a deep skillet or saucepan.
Add flour; stir, gradually whisking in the milk, stirring until thickened.
Add parsley and seasonings; pour over casserole.
Bake for 25 minutes.
Serves 6.
Striped Bass in Wine
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 medium tomatoes
2 shallots, sliced 1/4-inch thick
6 fresh thyme sprigs
1 lb. skinless striped bass
In a large skillet combine wine, 1/4 cup water and the oil.
Add tomatoes, shallots, thyme leaves and 1/4 tsp. salt.
Bring to boiling; reduce heat.
Simmer uncovered, 3 to 5 minutes or until tomatoes are tender.
Place fish fillets in skillet, spooning some of the broth over the fish.
Reduce heat to medium low.
Cook, covered, 8 to 10 minutes or until fish flakes easily when tested with a fork.
Using a slotted spoon, lift fish and tomatoes into shallow bowls.
Discard thyme.
Ladle broth and shallots into each bowl.
Sweet Baby Mahi
submitted by “Sweet Baby” Schmus
3 TBSP brown sugar
4 TBSP water
3 TBSP soy sauce
1 TBSP balsamic vinegar
2 tsp. grated fresh ginger root
2 garlic cloves, crushed
1 tsp. olive oil
2 mahi fillets
Salt and pepper
In a shallow glass dish combine everything except fish and salt and pepper.
Sprinkle salt and pepper on fish and place in dish with marinade.
Cover and chill for 20 minute.
Preheat broiler.
Remove fish from dish and reserve marinade.
Broil fish 4 to 6 mins on each side or until fish flakes easily with a fork.
Pour reserved marinade into a skillet and reduce until the mixture becomes a glaze.
Spoon over fish and serve.
Seared Wahoo with Honey Soy Glaze and Pineapple Salsa
1 1/2 lbs. wahoo cut into 4 to 6 pieces? C soy sauce
1/3 cup honey
3 TBSP sliced ginger
2 garlic cloves
1 TBSP olive oil
Pineapple Ginger Salsa:
3 cups pineapple, pealed, cored, small diced
1 jalapeño pepper with seeds removed, very finely diced
1 mild red chili or 1/4 cup diced red bell pepper for color
1/4 cup red onion, finely diced
1 tsp. ginger root, finely minced or grated
1/2 cup cilantro, chopped
Zest and juice of one small lime
1/8 tsp. kosher salt
Pinch sugar (optional)
Make marinade for the fish.
Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth.
Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
While fish is marinating, make pineapple salsa.
Cut pineapple in half, saving top half for another use.
Cut the bottom off, to create a stable base.
With a large sharp knife, cut the skin off in vertical slices cutting downward.
Cut into wedges and remove the core.
Slice and dice into 1/2-inch cubes and place in a medium bowl. You should have about 3 cups.
Toss in the rest of the ingredients. for a milder salsa, add only 1/2 a jalapeno.
If your pineapple is ripe you will not need to add sugar. Taste and adjust.
Prepare fish.
Heat oil in a large heavy bottom skillet, over medium high heat.
When oil is hot, place the fish in the skillet, saving the marinade.
Sear the fish, on its sides, and set aside.
For medium rare, a quick 2 to 3 minute sear on each side is all you need. If you like your fish cooked more, place in a warm oven until desired done-ness.
Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens.
Strain and place in a small bowl.
You will have about 1/8 to 1/4 cup.
Spoon this over the fish, along with a generous amount of pineapple salsa before serving.
Grilled Wahoo with Tomato Sauce
4 wahoo fillets
2 TBSP canola oil
Salt and freshly ground black pepper
2 TBSP 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 TBSP capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 tsp. finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
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.
Soy, Ginger, Garlic and Sesame Wahoo Marinade
2 tsp. garlic, finely chopped
2 tsp. fresh ginger, finely chopped
1/4 cup soy sauce
1/4 cup white wine
2 tsp. sesame oil
Marinate the fish for one hour.
Tartar Sauce
1 cup mayonnaise
1 TBSP sweet pickle relish
1 TBSP minced onion
2 TBSP lemon juice (optional)
Salt and pepper to taste
In a small bowl, mix together mayonnaise, sweet pickle relish and minced onion.
Stir in lemon juice.
Season to taste with salt and pepper.
Refrigerate for at least 1 hour before serving.
