Article by Mary Jock
Grilled Tuna
Steaks with Asian Sesame Crust
4 tuna steaks
1/2 cup soy sauce
1/4 cup scallions, chopped, white and light green parts only
2 TBSP fresh lemon juice
1 tsp. sesame oil
1 tsp. fresh ginger, grated
1/2 cup sesame seeds, white and black combined
1/2 tsp. cornstarch
Non-stick spray
In a large ziplock bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil and fresh ginger.
Swish everything around in the bag until it's well combined.
Add the tuna steaks, turning within the bag to coat them completely with the marinade.
Press the excess air out of the bag, seal and marinate in the refrigerator for about 20 minutes.
Preheat a countertop contact grill to "Sear" or the highest temperature setting.
Place the sesame seeds on a plate or a shallow dish.
Remove the tuna steaks from marinade bag, brushing the scallions off the steaks and reserving the marinade.
One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds into the steak so they'll stick.
Spray the grill plates lightly with nonstick spray and place the steaks on the grill, closing the cover so the top grill rests evenly on the steaks.
Do not press down.
Grill for about 3 minutes (longer if you prefer your tuna cooked through).
Remove from grill and keep warm.
If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side.
While the tuna cooks, pour the marinade into a small saucepan and bring to a boil.
Add the cornstarch, stirring with a whisk.
Cook for about 3 to 4 minutes, until the sauce thickens.
To serve, slice the tuna steaks on the diagonal into thin slices.
Fan the slices on a plate and drizzle with the sauce.
Enjoy!
Cajun Butter Shrimp and Sausage Skewers
1 lb. shrimp, peeled and deveined
4 Andouille sausages, sliced into 1/2-inch thick rounds
1/4 cup melted butter
1 TBSP lemon zest
Juice of 1 lemon
1 TBSP fresh thyme, chopped
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 TBSP fresh parsley, chopped for garnish
Soak wooden skewers in water for 15 minutes.
When ready to cook, drain and dry skewers.
Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
Repeat until all shrimp and sausage is used.
In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme and spices.
Season with salt and pepper, then brush all over skewers.
Heat grill or grill pan to medium.
Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side.
Garnish with parsley and serve.
Crab Fried Rice with Pineapple
3 TBSP peanut oil or other vegetable oil, divided
2 to 3 eggs, lightly beaten
3 to 4 green onions, chopped
1 TBSP fresh ginger, minced
1 TBSP lemongrass (optional), minced
1 tsp. Sichuan peppercorns
3 to 5 dried hot chiles, broken up and partially seeded
1/2 lb. crabmeat
1/2 lb. pineapple, cut into chunks
3 cups cooked, cooled rice
2 to 3 TBSP fish sauce or soy sauce
1/3 cup cilantro, chopped
Heat 1 TBSP of the peanut oil in a wok or large, non-stick saute pan over high heat.
Immediately after the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer.
Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces.
Tip it out of the pan and into a bowl. Set aside.
Wipe the inside of the wok with a paper towel and add the remaining peanut oil.
Heat the oil for a minute or so, but don't let it smoke.
Add the chopped green onions, ginger, lemongrass and Sichuan peppercorns and stir-fry for 30 seconds to 1 minute over high heat.
Add the rice, crabmeat, pineapple, cooked eggs and fish sauce and stir-fry for 2 minutes.
Let the mixture cook undisturbed for 1 minute to give it a little color.
Toss well and repeat the process for 1 more minute.
Turn off heat and mix in the cilantro.
Serve and enjoy.
Grilled Sea Bass with Tropical Salsa
1 cup pineapple, diced
3/4 cup mango, pitted and dice
2/3 cup red bell pepper, diced
1/2 cup tomato, seeded and diced
1/3 cup cucumber, seeded and diced
1/3 cup red onion, diced
3 TBSP fresh cilantro, minced
2 TBSP fresh mint, minced
6 sea bass fillets
2 TBSP jalapeno chili, seeded and minced
2 TBSP fresh lime juice
Olive oil
Combine first 10 ingredients in medium bowl; toss to blend.
Season salsa with salt.
Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Heat the grill to medium-high heat.
Brush fish with oil; sprinkle with salt and pepper.
Grill until just opaque in center, about 5 minutes per side.
Transfer to plates and top with salsa. Serve.
Easy Cheesy
Shrimp and Grits
Grits:
2 cups low fat milk
2 cups water
1 tsp. Kosher salt
1 cup yellow cornmeal grits
2 TBSP salted butter
1 cup shredded white cheddar cheese
Shrimp and Sauce:
4 slices bacon chopped
1 1/2 lbs. shrimp, peeled and deveined
1 1/2 cups onion, chopped
4 cloves garlic, minced
3 TBSP cornstarch
1 1/2 cups low sodium chicken broth
1 cup heavy cream
1 TBSP butter
1 tsp. cayenne pepper
1 tsp. hot sauce
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
In a large pot over medium heat, add the milk, water and salt. Bring to a simmer.
Whisk in the grits and continue whisking until they begin to thicken.
Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened.
Stir in the butter and cheese.
Cover and set aside.
In a large skillet, cook the bacon over medium-high heat until crisp.
Transfer to a paper towel lined platter using a slotted spoon to drain.
Return the skillet to the heat and add the shrimp to the pan.
Cook for 1 to 2 minutes on each side.
Transfer the shrimp to a platter and keep warm.
Add the onions to the skillet and cook until softened.
Stir in the garlic and cook for 1 minute.
Sprinkle the cornstarch over the onions and garlic, cook for an additional minute.
Whisk in the chicken stock and cook until the sauce begins to thicken.
Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper.
Continue cooking until the sauce starts to thicken more.
Return the shrimp to the pan and cook for 3 to 4 minutes, making sure not to overcook the shrimp.
Stir in the bacon, green onions and parsley.
Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp.
Repeat with remaining grits and shrimp.
Serve immediately.
Seared Bluefish with Charred Corn Dressed with Warm Tomato Salad
4 bluefish fillets, skin on
1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 TBSP canola oil, divided
1 TBSP butter
3 ears corn, shucked
1 leek white, split, thinly sliced
1 tsp. garlic, minced
1 cup sweet cherry tomatoes, cut in half
2 TBSP extra virgin olive oil
12 basil leaves, torn
1 TBSP sherry vinegar
2 radishes, thinly sliced
1 lemon, halved
Preheat oven to 350-degrees.
Season the bluefish with 1/2 tsp. each of salt and pepper.
In a large, oven-safe skillet over medium-high heat, warm 2 TBSP canola oil until hot and shimmering.
Place the bluefish fillets skin side down in oil and do not move once in skillet.
Allow the skin to become crispy. This should take about 90 seconds.
Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through.
Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets.
Remove fillets from pan and set aside.
To prepare the charred corn, preheat a grill or grill pan over high heat.
Brush the corn with 1 TBSP canola oil and season with 1/2 tsp. each of salt and pepper.
Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred.
Once charred, remove from heat.
When cool enough to handle, slice the kernels off the cob.
In a medium pan over medium-high heat, warm the remaining 1 TBSP canola oil.
Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds.
Add the corn to the pan and heat through.
Remove from heat and season with 1/4 tsp. salt and 1/8 tsp. pepper.
To prepare the warm tomato salad, in a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices.
Remove from heat.
Fold in the torn basil, season with sherry vinegar, 1/4 tsp. salt and 1/8 tsp. pepper.
Just before serving fold in the sliced radishes.
Place 3/4 cup of charred corn in the center of a plate.
Top with seared bluefish and a generous squeeze of lemon juice over each fillet.
Finish with tomato salad around the plate.
Spaghetti
with Crab Sauce
Sauce Base:
3 TBSP olive oil
1 cup onion, chopped
Shells from 8-10 blue claw crabs
3 garlic cloves, crushed
Tops from 1 fennel bulb, chopped
4 bay leaves
Finished Sauce:
2 TBSP olive oil
1/2 cup onion, chopped
1/2 cup fennel bulb, chopped
4 garlic cloves, minced
1 heaping TBSP tomato paste
A 28 oz. can of crushed tomatoes
2 cups of the crab sauce base
Tabasco garlic-pepper sauce to taste, or other hot sauce
1 cup cooked crabmeat
1 lb. dried spaghetti
Chives, green onions or parsley to garnish
To prepare the sauce base, put the onions and olive oil in a stockpot and cook, stirring occasionally, over medium heat until the onions are soft and translucent, about 6 to 8 minutes.
Add the crab shells and the garlic. Stir to combine.
Use a potato masher to smash the crab shells into small pieces.
Cook, stirring often, for 5 minutes.
Add the bay leaves, the tops from the fennel bulb, and a healthy pinch of salt.
Add enough water to cover everything by 1 inch.
Bring to a simmer and cook for 1 hour.
Turn off the heat and pick out as much of the solids as possible, making sure you save the liquid.
Strain the liquid through a paper towel set in a colander.
Reserve.
To finish the sauce, heat the olive oil in a Dutch oven or other large, wide pot over medium-high heat.
Saute the onions and chopped fennel until they are soft and translucent, about 6-8 minutes.
Add the garlic and cook another minute.
Mix in the tomato paste and cook for 3-4 minutes, stirring often, until it darkens and turns the color of brick.
Add the tomatoes and 2 cups of the crab sauce base.
Stir well and bring to a simmer.
Taste for salt and add the Tabasco to taste.
Simmer uncovered for 30 minutes, stirring from time to time.
Boil your pasta.
Once the pasta is ready, add the crabmeat to the sauce and stir gently.
Mix the pasta with a little of the sauce, then portion it out.
Top with more sauce and garnish with chives or parsley.
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