TRY ONE OF THE GREAT FISH RECIPIES BELOW
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
- Leaves from 1 bunch fresh cilantro, chopped
- 2 jalapenos, sliced
- 4 teaspoons grated fresh ginger
- 4 garlic cloves, grated
- 4 limes, juiced
- 1/2 cup soy sauce
- 1/8 teaspoon sugar
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 (6 ounce) blocks sushi-quality tuna
- 2 ripe avocados, halved, pitted, peeled and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper.
Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish.
Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Achiote Grilled Tuna
- 2 Tablespoons achiote seeds or paste
- 1/2 coup fresh cilantro leaves
- 8 cloves garlic, coarsely chopped
- 1 Serrano pepper, trimmed, seeded and coarsely chopped
- 2 scallions, both white and green parts trimmed and coarsely chopped
- 1 teaspoon coarse salt (kosher or sea salt)
- 1 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
- 2 sushi quality tuna steaks (each about 3/4 inch thick and 6 to 8 ounces)
If using achiote seeds, grind to a fine powder. If using paste, break it up into pieces. Place achiote, cilantro, garlic, Serrano, scallions, salt and black pepper in food processor and process to finely chop.
Gradually add the oil to obtain a thick fragrant past.Clean tuna steaks, pat dry and place in a baking dish.
Spread the achiote mixture on both sides of the tuna and let marinate in the refrigerator, covered for at least 4 hours.Prior to grilling, scrape off achiote mixture, grill until cooked to taste
Tuscan-Style Grilled Tuna Steaks
- 4 Fresh tuna steaks, 8 ounces each, 1-inch thick
- Zest of 1 lemon
- 3 springs fresh rosemary, about two tablespoons leaves stripped from stem
- Handful of flat leaf parsley
- 3 cloves garlic, crushed
- Coarse salt and black pepper or grill seasoning
- Extra-virgin olive oil for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic, herbs and spices.
Finely chop all ingredients, garlic, herbs and spices together. Drizzle the olive oil over the tuna steaks just enough to coat each side.
Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks about 4 minutes on each side (depending on how pink you desire your tuna steaks at the center).
Foil Baked Fish
This recipe is great for throwing on the B-B-Q or in the oven. You will be putting all your ingredients in a foil pouch and can throw that pouch on the grill or on a cookie sheet in the oven.
You will need the following ingredients:
- Chopped tomatoes
- Chopped onions
- Chopped cilantro
- Chopped bell pepper (if desired)
- Soya sauce
- Limes
- Mayonnaise
- Prepared mustard
- Fish Filets (works great with any kind of fresh fish filets)
- Salt and pepper to taste
Lay a long piece of foil out (keep in mind that you will need to fold over and create a pocket once filled). In the center of the first half of the foil, spread a generous tablespoon of mayonnaise (just spread on foil about the size of the fish filet), add a squirt of prepared mustard on top of the mayonnaise, place a filet of fish on top of the mayo and mustard, then top fish with vegetable as desired: chopped tomatoes, onions, and cilantro and bell peppers. Add salt and pepper to taste. Now pour about two teaspoons of Soya sauce and the juice of 1 lime over all.
Fold over the foil and turn up and roll to seal ends creating a pocket. You can then place this on the grill or in the oven. It will cook quickly, when the pocket expands and pops up, it is done. Serve over white rice.
Sauteed Bass
Ingredients:
- 1/2 lbs.Bass Fillets
- 1 cup wine
- 2 egg
- 4 tbsp. Butter
- 1 cup Bread Crumbs
Directions:
Poach bass fillets in wine a covered pan for 8 minutes, pour off wine
Fork eggs and bread crumbs in a measuring cup until smooth.
Add butter to cover bottom of the dish. Pour Egg/breadcrumb mix over the bass.
Then turn the fish over so that it is covered with the mix and sauté for 4 minutes per side.
Blackened Catfish
Ingredients:
- 4 4-ounce catfish fillets vegetable oil or cooking spray
- 1/4 cup Cornmeal
- 1/2 tsp. Paprika1 tsp. Dried thyme
- 1 tsp. Dried basil
- 1/2 tsp. Garlic powder
- 4 tsp. Blackening seasoning
Directions:
Preheat the oven to 400 degrees.Mix the cornmeal, thyme, paprika, garlic powder and basil in a bowl. Sprinkle 1 teaspoon of the blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and put them on an oiled baking sheet. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for about 5 minutes more, until the crust is golden and the fish flakes easily. Garnish, if you wish, with sprigs of parsley, lemon wedges, pitted black olives, veggies or fruit.
Crab Linguine
1/2 cup chicken broth
1/2 cup white wine
1 cup half-and-half
1/2 cup heavy cream
2 teaspoons butter, softened
1 tablespoon all-purpose flour
1/2 pound crabmeat
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped green onions
1/2 teaspoon salt
1 tablespoon lemon juice
8 ounces linguine
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 1/3 cups.
Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through.
Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.
Makes 6 servings.
Beer Batter Fish Fillets
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
1 1/2 to 2 pounds firm white fish fillets
Vegetable oil for deep frying
In a large bowl, mix together flour, salt, baking powder and dill. Add beer, milk, and eggs, mixing well.
Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
Heat deep fryer to 375*F (190*C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
Makes 6 servings.
Fried Bass Fillets with Sweet and Sour Sauce
1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch, divided
1 cup all purpose flour
4 tablespoons vegetable oil, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt 1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into thin strips
Vegetable oil (for deep frying)
Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl;
gradually add water, whisking until batter is smooth.
Pour batter over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, Tabasco sauce and 1/8 teaspoon salt in small bowl to blend.
Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds.
Add bell pepper and stir-fry just to heat through, about 30 seconds.
Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375*F (190*C).
Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
Using slotted spoon, transfer fish to paper towels to drain.
Arrange fish on platter. Reheat sauce and spoon over fish to serve.
Serves 4. 
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