Article by Mama Jock
Pineapple Salsa over Grilled Mahi
submitted by Nick Regine
Salsa
1/2 small diced fresh pineapple
1 red pepper small diced
1/2 green pepper, small diced
1 plum tomato, seeded & diced
1/2 bunch cilantro, chopped
Juice of 1 1/2 limes
1/2 TBSP. ground cumin
Dash of salt & black pepper
1/2 jalapeno pepper, seeded & diced (optional for some added kick)
Prepare salsa by combining ingredients in a medium bowl
Place in refrigerator for at least 3 hours.
Rub the fish of choice with a generous amount of olive oil and season with salt & pepper.
Place on a hot grill.
Once done spoon over some fresh salsa and enjoy!!!
Creamy Lemon Shrimp with Spinach
1 lb. shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
2 lemons
2 TBSP. butter
Extra-virgin olive oil
3 garlic cloves, minced
1/2 cup chopped onion
1/4 cup chicken broth
1/2 cup heavy cream
3 cups baby spinach
2 TBSP. Sliced scallions
Dry shrimp with paper towels and season with salt and black pepper. Set aside.
Cut 1 lemon into wedges, set aside.
In a large skillet over medium heat, melt butter and 1 TBSP of olive oil.
Sauté garlic and onions for 4 minutes.
Add chicken broth, heavy cream, 1/2 tsp. salt, and 1/2 tsp. black pepper. Bring to a boil and simmer for 5 minutes.
Add zest and juice of remaining lemon, toss in shrimp and cook until pink, about 3 to 4 minutes.
After cooking shrimp, season with salt to taste.
Add spinach and stir until wilted.
Garnish with scallions and lemon wedges.
Serve immediately.
Coconut Shrimp with Spicy Honey
1 cup jasmine rice
1/4 cup honey
1 lemon
1/2 tsp. cayenne pepper
1 lb. tail-on shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
1 large egg, beaten with 1 TBSP. water
1 cup panko bread crumbs
1 cup unsweetened shredded coconut
Vegetable oil, for frying
2 green onions, chopped
Prepare rice according to package instructions.
In a small sauce pan over medium-high heat, combine honey, 1 tsp. lemon zest, 1 tsp. lemon juice and cayenne pepper.
Bring to a boil and simmer for 1 minute.
Turn off heat and cover with lid to keep warm.
Season shrimp with salt and pepper, then dredge in flour, dip into egg mixture, and dredge in bread crumb and shredded coconut mixture.
Shake off any excess and set aside.
In a large cast-iron skillet over medium-high heat, heat 2-inches of oil to 350-degrees.
Working in 2 to 3 batches, fry shrimp and turn evenly to brown all sides, 3 to 4 minutes.
Transfer to paper-towel lined plate and season with salt immediately after frying.
Serve shrimp with rice, garnish with green onions and drizzle with warm, spicy honey.
Slow-Cooker
Crab Dip
12 oz. cream cheese
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1/2 cup mayonnaise
1/2 cup thinly sliced green onions, plus more for garnish
3 cloves garlic, minced
Juice of 1 lemon
1 1/2 TBSP. Worcestershire sauce
1 1/2 tsp. Old Bay seasoning, plus more for garnish
12 oz. crab meat
RITZ Crackers, for serving
In a slow-cooker, combine cream cheese, Parmesan cheese, mayonnaise, green onions, garlic, lemon juice, Worcestershire sauce and Old Bay. Stir until combined.
Fold in crab meat and cook on low, 2 hours.
Garnish with Parmesan chese, green onions and Old Bay.
Serve with crackers.
Calamari
Fritti
1 lb. cleaned squid
5 TBSP. all-purpose flour
5 TBSP. semolina flour or stone-ground yellow cornmeal
2 tsp. salt, preferably kosher
1/2 tsp. freshly ground black pepper
3 to 4 cups peanut oil
Lemon wedges or 1 cup marinara sauce, for serving
Cut the squid horizontally into 1/2-inch thick rings.
Cut the tentacles in half lengthwise.
Pat the squid dry with paper towels.?
In a shallow bowl or a plastic bag, mix the flour, semolina, salt, and pepper.
Add the squid pieces, and stir or shake to cover with the flour mixture.
Remove the squid, shaking the excess flour off the pieces, and place them on a wire rack.
Let them sit for 10 minutes to allow the coating to adhere well.?
Pour the oil 2-inches deep into a large saucepan and heat until it registers 375-degrees on a deep-frying thermometer.
Carefully add 1/4 to 1/3 of the squid pieces to the oil without crowding them and fry for 1 1/2 minutes.
Remove immediately with a slotted spoon and drain on paper towels.
Let the oil temperature rise back up to 375-degrees and repeat with the rest of the squid.?
Serve immediately with lemon wedges or a side dish of Marinara Sauce.
Striped Bass Poached In Spicy Soy Sauce
1/3 to 1/2 cup good soy sauce
2 tsp. sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
1 1/2 lbs. striped bass fillet, about 1-inch thick
Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish.
Turn the heat to medium high, and bring to a boil.
Add the fish and adjust the heat so the mixture bubbles, but not furiously.
Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through.
Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Cheesy Mushroom-Fish Bake
4 frozen flounder fillets
2 TBSP. Italian Dressing ???
1 cup sliced fresh mushrooms ???
1/2 cup mozzarella cheese, shredded ???
1 TBSP. chopped fresh parsley
Heat oven to 450-degrees.
Place frozen fish in 13x9-inch baking dish and drizzle with dressing.
Bake 25 min.
Top with mushrooms and cheese.
Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with parsley.
Swordfish Balls and Red Gravy
1 lb. swordfish
3/4 cup fresh breadcrumbs, soaked in 1/2 cup water
1/4 cup chopped fresh Italian parsley
1/2 cup grated Pecorino Romano cheese
4 cloves garlic, finely minced
1 egg
Salt and ground pepper
Red Gravy
3 TBSP. olive oil
4 cloves garlic, chopped
1 small onion, chopped
1/4 cup fresh capers, rinsed if salted
1/4 cup pitted Italian black olives, quartered
1 TBSP. tomato paste
1 (28 oz.) can crushed to tomatoes
1/2 cup fresh basil leaves
Salt and ground pepper
1/4 cup olive oil
Pasta, for serving
For the swordfish balls, remove the skin from the swordfish and cut into chunks.
Place the chunks in a food processor and pulse until the texture resembles ground beef.
Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper. Mix well.
Cover the bowl and place in the refrigerator for 2 hours.
For the red gravy, heat the olive oil in a large pot over medium heat.
Add the garlic and onions and saute until softened, about 5 minutes.
Add the capers, olives and tomato paste. Saute for 2 to 3 minutes.
Add the crushed tomatoes, fresh basil and salt and pepper to taste.
Let simmer on low for 30 minutes.
Remove the swordfish mixture from the refrigerator.
Heat the olive oil in a large frying pan over medium heat.
Form the mixture into balls a little smaller than a tennis ball. You should get about 12 balls.
Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.
Remove and add these balls to your gravy.
Simmer for another 30 minutes.
Serve the swordfish balls and gravy over your favorite pasta.
Pretzel-Crusted Crab Cakes
1/2 cup mayonnaise
1 large egg
1 TBSP. Dijon mustard
1/4 tsp. Old Bay seasoning
1/4 tsp. sweet paprika
3 scallions, green parts only, thinly sliced
1 lb. lump crabmeat
3/4 cup finely ground hard pretzels
2 TBSP. unsalted butter
1 TBSP. vegetable oil
In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions.
Fold in the crabmeat and 1/2 cup of the pretzels.
Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
Preheat the oven to 400-degrees.
Form the crab mixture into eight patties.
Coat the crab cakes with the remaining 1/4 cup of ground pretzels.
In an ovenproof nonstick skillet, melt the butter in the oil.
Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes.
Turn the crab cakes and transfer the skillet to the oven.
Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
Serve with mayonnaise whisked with roasted garlic and mustard.
The Shark Fin
2 parts tequila
1 part Blood Orange Liqueur
2 parts fresh lemon sour
Juice of one whole lime
Lemon wedge (for garnish)
If you would like to share your favorite seafood recipe with Coastal Fisherman readers, you can email it to [email protected].
