Article by Christine Budd
THE VERY BEST CRAB CAKES RECIPE
Ingredients:
1 pound jumbo lump crab meat picked over for shells
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce like Tabasco
1 large egg lightly beaten
1/8 teaspoon fresh ground pepper
2 tablespoons fresh chopped parsley
1/4 cup panko bread crumbs
1 tablespoon olive oil
Directions:
In a medium bowl, carefully pick over the crab and remove any shells.
In a small bowl, stir together the mayonnaise, Dijon, Worcestershire sauce, hot sauce, egg, pepper and parsley.
Add the mayonnaise mixture to the crab and carefully fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
Heat the olive oil in a large skillet over medium-high heat.
Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.
Seared Sea Bass with Lemon-Olive White Beans
Ingredients:
4 (6-oz.) sustainable skinless sea bass fillets
3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided
3 tablespoons extra-virgin olive oil, divided
5 garlic cloves, sliced
2 teaspoons fresh thyme leaves
8 cherry tomatoes, quartered (about 1/2 cup)
2/3 cup unsalted chicken stock
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
5 ounces fresh baby spinach
2 tablespoons fresh lemon juice
1 ounce pitted Castelvetrano olives, quartered (about 1/3 cup)
Directions:
Heat a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.
Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic; cook, stirring often until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl.
Quick Easy Fish Stew
Ingredients:
6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste (optional)
8 oz. of clam juice (or shellfish stock)
1/2 cup dry white wine (like Sauvignon blanc)
1 1/2 pound fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon of salt, plus more to taste
LIME GINGER ALBACORE
Ingredients:
1 lb. fresh albacore, trimmed and cut into two steaks
Kosher salt and freshly ground pepper, to taste
Juice from 2 limes
4 tablespoons soy sauce or gluten-free tamari sauce
1 tablespoon fresh ginger root, finely grated
1 tablespoon olive oil
1 lemon, sliced
Directions:
Season the fish with salt and pepper.
Combine the lime juice, soy sauce, fresh ginger, and olive oil in a bowl.
Lay the fish steaks in a small casserole dish, and pour the lime ginger marinade over it.
Let it sit in the refrigerator for about 10 minutes.
Heat a medium cast-iron skillet over medium high heat.
Cook the fillets for about 5 minutes on each side, until cooked through.
Transfer to a plate and garnish with a couple of slices of lemon.
Grilled or Pan-Cooked Long Fin TunA (Albacore) With Soy/Mirin Marinade
Ingredients:
¼ cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 ½ pounds albacore steaks
Directions:
Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
Prepare a hot grill or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Grilled Tuna Steaks with Mango Habanero Mojo
Ingredients:
For the tuna and marinade:
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 cloves garlic, minced
1/4 cup dry sherry
1/4 cup olive oil
1 tsp. kosher salt; more to taste
Freshly ground black pepper to taste
4 tuna steaks, 6 oz. each
Sprigs of cilantro for garnish
For the mojo:
1 ripe, juicy mango, peeled, pitted, and coarsely chopped
1/4 cup Chardonnay or other dry white wine
Juice of 1/2 orange (about 1/4 cup)
1/2 to 3/4 tsp. minced habanero, or other hot chile (seeds removed)
Directions:
Make the marinade:
In a large, shallow dish, mix the parsley, cilantro, garlic, sherry, olive oil, salt, and pepper. Add the tuna and toss to thoroughly coat, pressing the herbs all over the steaks. Let sit for 30 minutes.
Make the mojo:
In a blender purée the mango with the Chardonnay and orange juice until smooth. Stir in the habanero and set aside. (This mojo is served at room temperature or very slightly warmed—don’t boil it.)
Cook the tuna:
Light a charcoal or gas grill. When the grill is very hot, remove the tuna from the marinade and season it with salt and pepper. Sear tuna for 3 to 5 minutes on each side for medium-rare (or more, depending on the thickness of the tuna). Drizzle some mojo on each plate, set the tuna on the mojo, drizzle on a little more mojo, and garnish with cilantro.
