Gulfscapes Magazine Recipe Archives

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Posted by gulfscapes magazine at 03:08 AM | Permalink

Red Snapper Vera Cruz Recipe

This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.

4 red snapper fillets (4 ounces each)
1/4 c fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon chili powder
1 plum tomato, coarsely chopped
4 green onions, sliced in 1/2 inch lengths
1/2 cup chopped Anaheim pepper
1/2 cup chopped red bell pepper
Cilantro for garnish

Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in measuring cup. Pour over snapper. Marinate snapper 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro. Serves 4.

Posted by gulfscapes magazine at 09:24 AM | Permalink

Seared Tuna with Lavender-Pepper Crust Recipe

Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas. 1 1/2 pounds center-cut Ahi tuna or 4
1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary
lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing
If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. Serves 8.

Posted by gulfscapes magazine at 07:12 AM | Permalink