Article by Mary Jock
Grilled Mahi-Mahi with Yellow Pepper-Cilantro Pesto
2 TBSP Spanish paprika
1 TBSP ancho chile powder
2 tsp. ground cumin
2 tsp. dark brown sugar
1 tsp. chile de arbol powder
1 tsp. kosher salt
1 tsp. coarsely ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 TBSP pine nuts
1 cup chopped fresh cilantro leaves
1/2 cup extra-virgin olive oil
3 TBSP grated Parmesan
1 tsp. kosher salt
1 tsp. ground pepper
4 mahi-mahi fillets
4 tsp. olive oil
Cilantro leaves
Heat grill to high.
Combine the first seven ingredients in a small bowl for a rub.
Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined.
With the motor running, add the oil and process until emulsified.
Season with salt and pepper, to taste.
Brush each fillet on both sides with oil.
Rub 1 side of each fillet with 1 TBSP of the barbecue rub and place on the grill, rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes.
Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.
Top each fillet with a few TBSP of the pesto and garnish with cilantro leaves.
Serves 4.
Honey Mustard
Glazed Salmon
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup honey
2 TBSP soy sauce
2 garlic cloves, minced
1 1/2 tsp. thyme, finely chopped
4 skinless salmon fillets
Canola oil, for brushing
Kosher salt
Freshly ground pepper
In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme. The honey mustard can be refrigerated overnight.
Heat the grill to medium-high heat and oil the grate.
Brush the salmon fillets with oil and season with salt and pepper.
Grill the fillets for about 3 minutes.
Turn and grill about 3 minutes longer, until the tuna is nearly cooked through.
Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute.
Transfer to a platter or plates and serve with the remaining honey mustard.
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
1/4 cup oil
1/4 cup water
1/2 cup green onions, chopped
1/2 cup cilantro leaves
3 cloves garlic
1/2 tsp. salt
Juice of 2 limes
1/2 cup sour cream
for the shrimp tacos
1 lb. shrimp, peeled, deveined and tails removed
1 tsp. chili powder
1 tsp. cumin
1 tsp. southwest seasoning
1/4 tsp. cayenne pepper
3 cups shredded green cabbage
8 small corn tortillas
1–2 avocados
Cotija cheese and additional cilantro for topping
Lime wedges for serving
Pulse the first 7 ingredients in a food processor.
When smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil in a large skillet over medium-high heat.
Pat the shrimp dry with paper towels and sprinkle with the spices.
Add the shrimp to the hot pan and saute for 5 to 8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw. You want it to be covered with enough sauce so the cabbage is weighed down a little bit.
Use leftover sauce on top of the tacos.
To serve tacos, smash a spoonful of avocado on the tortillas and top with a few pieces of shrimp and coleslaw.
Finish with Cotija cheese, cilantro and lime wedges.
Stir-Fried Scallops
& Asparagus
1 package (3 oz.) chicken ramen noodles
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
1 TBSP olive oil
2 garlic cloves, minced
3 green onions, thinly sliced
1 lb. sea scallops, halved horizontally
1 TBSP lime juice
2 TBSP reduced-sodium soy sauce
1 tsp. sesame oil
1 tsp. hot pepper sauce
Discard seasoning package from ramen noodles.
Cook ramen noodles according to package directions; keep warm.
Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender.
Add green onions and garlic, stir-fry 1 minute longer.
Stir in scallops.
Stir-fry for 3 minutes or until scallops are firm and opaque.
Combine the lime juice, soy sauce, sesame oil and hot pepper sauce. Stir into skillet.
Serve with ramen noodles.
Sauteed Flounder with Seasoned Brown Butter
2 flounder fillets
Salt and pepper
2 cups flour
1 stick butter
3 TBSP parsley, minced
1 lemon, half for juice and half cut into wedges
Pat fillets dry and season with salt and pepper.
Dredge in flour and shake off excess flour.
In a measuring cup, melt butter in microwave.
Heat non-stick skillet over medium-high heat.
Pour in clear butter and leave milk solids in measuring cup.
Place fillets in hot butter and cook until golden.
Flip fillets and cook other side until golden brown.
Remove fillets to paper towels to drain.
In a small skillet, heat butter over medium-high heat until milk solids begin to brown.
Stir in lemon juice and parsley.
Drizzle browned butter over fillets and serve immediately.
Yellowfin Tuna with Olive, Cucumber and Cilantro Relish
3 cucumbers ?
1/2 cup pitted mixed olives, cut into a 1/4-inch dice ?
1/4 cup packed fresh cilantro leaves
2 TBSP fresh lemon juice, plus lemon wedges for serving
1/4 cup plus 3 TBSP extra-virgin olive oil
Sea salt
Freshly ground pepper ?
6 tuna steaks
4 TBSP unsalted butter
?
Using a vegetable peeler, remove half of cucumber peels in alternate strips.
Halve the cucumbers lengthwise and scoop out and discard seeds.
Cut cucumbers into a 1/4-inch dice.
In a small bowl, combine cucumbers, olives and cilantro.
Add lemon juice and 1/4 cup oil.
Season with salt and pepper.
Season tuna fillets with salt and pepper.
Heat a large, heavy cast-iron skillet over high heat.
Add 2 TBSP oil to skillet.
When oil begins to shimmer, add 3 tuna steaks.
Sear 1 minute, then flip and cook 30 seconds more.
Add 2 TBSP butter, swirl to melt and cook 10 seconds more.
Transfer fish to a platter, tenting with foil to keep warm.
Wipe out skillet and repeat with remaining 1 TBSP oil, 3 tuna steaks, and 2 TBSP butter.
Top tuna with relish.
Serve with lemon wedges and more relish alongside.
Crab Casserole
Salt and pepper to taste
3 slices bread, made into fine breadcrumbs
1 tsp. dry mustard
3 TBSP Worcestershire sauce
1 cup mayonnaise, plus an additional 4 TBSP (optional)
1 small onion, diced
1 1/2 green peppers, chopped
3 eggs, beaten
3 lbs. jumbo lump crab meat
2 egg whites (optional)
Preheat oven to 350-degrees.
In a large bowl, sprinkle breadcrumbs over crabmeat.
Saute onion and peppers until soft.
Beat eggs, dry mustard, salt and pepper, mayonnaise and Worcestershire sauce.
Grease a 13x9 baking dish.
Add crab to baking dish.
Pour egg mixture over crab and sprinkle onion and peppers evenly over the top.
Bake for 40 minutes.
If desired, beat two egg whites with three to four TBSP of mayonnaise. Spread on top of casserole and bake for two more minutes.
Blackberry Balsamic Weakfish
1/2 cup blackberries
2 TBSP orange juice
1 TBSP orange zest
1 TBSP balsamic vinegar
1 TBSP extra virgin olive oil
1 TBSP honey
1 tsp. Dijon mustard
1 tsp. soy sauce
2 garlic cloves, minced
1 TBSP fresh basil
Salt and pepper to taste
1 lb. weakfish fillets
Salt and pepper to taste
2 TBSP fresh basil, torn
2 cups blackberries
Puree first ten ingredients in a food processor.
Season the weakfish with salt and pepper to taste
Brush on 1/2 of the blackberry glaze and bake in a preheated 400-degree oven until just cooked, about 10-15 minutes.
Drizzle on the remaining blackberry sauce and sprinkle on the basil and fresh blackberries before serving.
Serves 3-4.
The Chelsea Sidecar
1 oz. gin
1 oz. triple sec
1 oz. lemon juice
Combine all ingredients in a cocktail shaker and strain into a cocktail glass.
Swedish Fish
Martini
2 oz. Tito’s vodka
1 oz. triple sec
1 oz. cranberry juice
1/3 oz. lime juice
1 Swedish Fish candy
Frost rim of martini glass with sugar.
Half fill cocktail shaker with crushed ice.
In the cocktail shaker, combine vodka, triple sec, cranberry juice and lime juice.
Shake for 30 seconds.
Pour into glass and garnish with Red Swedish Fish candy.
