Article by Christine Budd
Christine’s Crab Cakes
Ingredients:
1 large egg
1/4 cup mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup Saltine cracker crumbs (about 14 crackers)
Directions:
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Mako Shark with Grilled Pineapple Salsa
Ingredients:
Salsa:
1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
Drizzle extra-virgin olive oil
2 limes, juiced and lime halves reserved
1 small red onion, minced
1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)
1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)
Couple pinches kosher salt
Superfine sugar, optional
Fish:
4 (8-ounce) center-cut mako shark fillets
Drizzle extra-virgin olive oil
1 teaspoon kosher salt
20 grinds black pepper
Directions:
Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly.
Cut grilled pineapple into 1/2-inch dice and add to a medium bowl. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more aromatic salsa. Set aside until ready to use.
While grill is still hot, rub each shark steak with olive oil and season with salt and pepper.
Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.
Swordfish Spiedini
Ingredients:
1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
6 lemon wedges
Directions:
Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
Transfer the skewers to plates and serve with lemon wedges.
PANKO CRUSTED OVEN FRIED ROCKFISH FILLETS
Ingredients:
2 rockfish fillets*, 1 pound
2 TBSP of olive or vegetable oil for frying
1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
1 egg
2 TBSP milk
1/2 cup panko bread crumbs**
3 TBSP grated parmesan cheese
1 tsp of Old Bay Seasoning
Directions:
Place a large oven safe skillet into the oven and preheat to 425 degrees.
SET UP THE DREDGING ASSEMBLY LINE:
In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
Wipe out the bowl, then use it again to whisk together the egg and milk.
PREP THE FISH:
Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
Dredge first first in the flour, shaking off any excess.
Dip fish into the egg mixture, allowing any excess to drip off.
Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
FRY THE FISH:
When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
Cook for 3 - 4 minutes, then carefully flip over.
Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
While fish cook, set up a cooling rack over a couple layers of paper towels.
Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.
