Gulfscapes Magazine Seafood Recipes & Coastal Dining Guide for Gulf of Mexico tag:mustlovefishing.com,2008://1 2008-11-17T20:45:35Z Recipes for Shrimp, Fish, Oysters & Crab from the Gulf Coast by Gulfscapes Magazine . . . www.mustlovefishing.com Movable Type 3.2ysb5-20051201 Colorado Striped Bass Panzanella tag:mustlovefishing.com,2008://1.169 2008-11-17T20:40:38Z 2008-11-17T20:45:35Z Colorado Striped Bass Panzanella Farmer’s Market Tomatoes and Cucumbers, Mint, Basil, Olives, Ciabatta Bread, Crispy Eggplant, Aged Balsamic Vinegar, Tuscan Olive Oil Colorado Striped Bass 9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin 1 lemon, fine zest Oil for shallow frying Salt and pepper Heat ½ inch of oil in two large skillets. Season the bass filets with salt, pepper, and zest on the flesh side. Pan fry the bass skin side down until crisp and golden brown. Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through. Remove the fish and drain over towels. Season the skin with salt. Farmer’s Market Panzanella 1 pound fresh ciabatta bread or similar light white bread 4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO) 3 ounces, baby green shallots or other sweet onions, shaved as thin as possible 12 ounces young cucumber, sliced thinly 1 ounce Picholine olives, split 1 ounce kalamata olives, split 8 large basil leaves, torn into 1 inch pieces 8-10 mint leaves, torn into 1 inch pieces 3 Tablespoons Extra Virgin Olive Oil ½ Lemon, juice and zest Sea salt, Cracked black Pepper The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden. It is a simple dish using excellent ingredients. Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy. Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil. Toss the salad very lightly, so you don’t crush the tomatoes. Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil. Season with salt and pepper. Serve immediately. Crispy Eggplant 1 large eggplant, cut into ¼ inch thick rounds, about 18 slices 2 pounds rice flour 1 Liter sparkling water 1 lemon, zest 1 ounce flat leaf parsley, chopped Salt Oil for frying Heat 1” deep in a deep heavy bottom pan to 350 degrees. Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter. Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness. Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil. Pan fry until crisp and very light brown and turn each piece over. You may have to do this in batches if you have a small pan/pot. You can also use a deep fryer. Remove the eggplant and season with salt and the chopped parsley/lemon mixture. Plate Assembly 2 Tablespoons Aged Balsamic Vinegar 2 Tablespoons Extra Virgin Olive Oil Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up). Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer! Paul Anders is the Executive Chef of and has been running Sweet Basil’s kitchen in Vail, Colorado since 2006. Chef Anders prepared this dish at the 2008 Great American Seafood Cook-off, where he finished in the top five. gulfscapes magazine Paul Anders is the Executive Chef of and has been running Sweet Basil’s kitchen in Vail, Colorado since 2006. Chef Anders prepared this dish at the 2008 Great American Seafood Cook-off, where he finished in the top five.

Colorado Striped Bass Panzanella
Farmer’s Market Tomatoes and Cucumbers, Mint, Basil, Olives, Ciabatta Bread,
Crispy Eggplant, Aged Balsamic Vinegar, Tuscan Olive Oil


Colorado Striped Bass
9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin


1 lemon, fine zest
Oil for shallow frying
Salt and pepper


Heat ½ inch of oil in two large skillets.  Season the bass filets with salt, pepper, and zest on the flesh side.  Pan fry the bass skin side down until crisp and golden brown.  Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through.  Remove the fish and drain over towels.  Season the skin with salt.

Farmer’s Market Panzanella


1 pound fresh ciabatta bread or similar light white bread
4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO)
3 ounces, baby green shallots or other sweet onions, shaved as thin as possible
12 ounces young cucumber, sliced thinly
1 ounce Picholine olives, split
1 ounce kalamata olives, split
8 large basil leaves, torn into 1 inch pieces
8-10 mint leaves, torn into 1 inch pieces
3 Tablespoons Extra Virgin Olive Oil
½ Lemon, juice and zest
Sea salt, Cracked black Pepper


The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden.  It is a simple dish using excellent ingredients.  Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy.  Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil.  Toss the salad very lightly, so you don’t crush the tomatoes.  Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil.  Season with salt and pepper.  Serve immediately.

Crispy Eggplant


1 large eggplant, cut into ¼ inch thick rounds, about 18 slices
2 pounds rice flour
1 Liter sparkling water
1 lemon, zest
1 ounce flat leaf parsley, chopped
Salt
Oil for frying


Heat 1” deep in a deep heavy bottom pan to 350 degrees.  Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter.  Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness.  Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil.  Pan fry until crisp and very light brown and turn each piece over.  You may have to do this in batches if you have a small pan/pot.  You can also use a deep fryer.  Remove the eggplant and season with salt and the chopped parsley/lemon mixture.

Plate Assembly


2 Tablespoons Aged Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil


Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up).  Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer!

]]> Clams, Shrimp and Sausage tag:mustlovefishing.com,2008://1.168 2008-11-17T20:30:42Z 2008-11-17T20:37:29Z Clams, Shrimp and Sausage Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine Chef Robert Kinneen He currently is Chef at Orso Clams and Sausage 2 pounds raw pasta, cooked just short of "al dente" 2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice 24 Alaskan spot prawns, approx 1 pound 1 pound reindeer sausage, cut into large dice ¼ ounce red pepper flake 4 ounces garlic slivers 8 ounces white wine 1 pint vegetable broth 1 ounce butter ½ bunch Italian parsley, chopped fine Salt and pepper, to taste In a large Sauté, over medium heat add the sausage, let render. When browned, add garlic and red pepper flake, stir, wait 30 seconds. Add shrimp, and clams, deglaze with wine. Reduce by half, add broth, and warm the shrimp and broth through. Finish with butter and parsley, salt and pepper to taste. Add the reserved pasta and mix. Bring up to heat and serve. gulfscapes magazine
 

Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.

 

2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste

In a large Sauté, over medium heat add the sausage, let render.  When browned, add garlic and red pepper flake, stir, wait 30 seconds.  Add shrimp, and clams, deglaze with wine.  Reduce by half, add broth, and warm the shrimp and broth through.  Finish with butter and parsley, salt and pepper to taste.  Add the reserved pasta and mix.  Bring up to heat and serve.

]]> Roasted Snapper tag:mustlovefishing.com,2008://1.167 2008-07-02T20:42:20Z 2008-07-02T20:52:14Z Roasted Snapper 1 whole Snapper 1 sprig of marjoram 1 sprig of parsley 1 clove of garlic crushed Olive oil Salt and freshly ground black pepper Slice the skin of fish three times and drizzle with oil and season with salt and pepper both inside and out. Stuff the fish with the marjoram, parsley and garlic. Then place in a pre-heated 400 degrees oven for 8-10 minutes. Serves 2-4 gulfscapes magazine Quick and easy red snapper recipe. Great for a workday evening when you don't have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too! 1 whole Snapper
1 sprig of marjoram
1 sprig of parsley
1 clove of garlic crushed
Olive oil
Salt and freshly ground black pepper

Slice the skin of fish three times and drizzle with oil and season with salt and pepper both inside and out.
Stuff the fish with the marjoram, parsley and garlic. Then place in a pre-heated 400 degrees oven for 8-10 minutes.
Serves 2-4

]]> Gulfscapes Magazine or Gulfscapes www.gulfscapes.com tag:mustlovefishing.com,2008://1.166 2008-06-30T09:08:48Z 2008-06-30T09:10:38Z Gulfscapes Magazine or Gulfscapes www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks gulfscapes magazine www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks]]> www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks]]> Red Snapper Vera Cruz Recipe tag:mustlovefishing.com,2008://1.165 2008-06-05T15:24:19Z 2008-06-05T15:34:51Z Red Snapper Vera Cruz Recipe 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. gulfscapes magazine 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.

]]> Seared Tuna with Lavender-Pepper Crust Recipe tag:mustlovefishing.com,2008://1.164 2008-06-02T13:12:22Z 2008-06-02T13:16:45Z Seared Tuna with Lavender-Pepper Crust Recipe 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. gulfscapes magazine  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.]]> Pan-Seared Tuna with Lime Pepper Crust Recipe tag:mustlovefishing.com,2008://1.163 2008-05-31T17:32:31Z 2008-05-31T17:41:57Z Pan-Seared Tuna with Lime Pepper Crust 4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each) Zest and juice of one (1) lime 2 teaspoons dried thyme leaves 1/2 to 1 teaspoon ground black pepper 1/4 teaspoon salt 1 to 2 teaspoons extra-virgin olive oil Extra-virgin olive oil Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside. In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well. Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve. Serves 4. gulfscapes magazine 4 tuna steaks
 (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
2 teaspoons dried thyme leaves
1/2 to 1 teaspoon ground black pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil

 Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
 In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
 Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve. Serves 4.

]]> Spicy Tuna Steaks Recipe tag:mustlovefishing.com,2008://1.162 2008-05-30T14:17:30Z 2008-05-30T14:59:31Z Spicy Tuna Steaks Serves 4 1/4 cup vegetable oil 4 cloves garlic, crushed and minced 2 tablespoons soy sauce 1/4 teaspoon dry mustard 3 tablespoons fresh lemon juice 1/2 teaspoon freshly ground black pepper 2 pounds tuna steaks 1 lemon, cut in wedges In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour. Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges. gulfscapes magazine Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas. Serves 4
1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

 In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
 Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

]]> Broiled Tuna with Lemon Caper Sauce Recipe tag:mustlovefishing.com,2008://1.161 2008-05-27T23:35:28Z 2008-05-27T23:46:51Z Broiled Tuna with Lemon Caper Sauce 4 tablespoons butter 1 small clove garlic, finely minced 2 tablespoons lemon juice 1 teaspoon lemon zest 2 teaspoon capers, drained, rinsed & chopped 1 teaspoon fresh chopped parsley Olive oil 4 tuna steaks Salt and pepper Heat broiler. Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat. Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving. Serves 4. gulfscapes magazine 4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained, rinsed & chopped
1 teaspoon fresh chopped parsley
Olive oil
4 tuna steaks
Salt and pepper

Heat broiler. Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat. Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.  Serves 4.

]]> Mahi-Mahi with Corn & Tomatillo Salsa tag:mustlovefishing.com,2008://1.160 2008-05-26T13:03:30Z 2008-05-26T13:12:54Z Mahi-Mahi with Corn & Tomatillo Salsa Fish: 6 mahi-mahi filets, 3 oz. each 1/3 cup pistachios, ground Salsa: 5 ears fresh corn 24 tomatillos 1 red pepper 1 tomato 1/2 jalapeño, seeded 2 Tablespoon cilantro Sauce 1 cup fresh squeezed orange juice 1 tsp lemon juice 2 Tablespoon pistachio nut oil Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Serves 6. Mahi Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year. gulfscapes magazine Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year. Fish:

6 mahi-mahi filets, 3 oz. each
1/3 cup pistachios, ground

Salsa:

5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 Tablespoon cilantro

Sauce
1 cup fresh squeezed orange juice
1 tsp lemon juice
2 Tablespoon pistachio nut oil

Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve.

Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.

To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Serves 6.

]]> Baja Fish Tacos with Chipotle Cream Sauce Recipe tag:mustlovefishing.com,2008://1.159 2008-05-25T21:16:24Z 2008-05-25T21:26:21Z Baja Fish Tacos with Chipotle Cream Sauce Tacos: 1 lime Juiced 1 pound fresh red snapper fillets, cut into 3 x 1 inch strips 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1 tablespoon chile powder 1 1/2 teaspoon crushed dried oregano leaves 1 teaspoon dried cumin powder 1/2 teaspoon salt Canola oil for frying 8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven 2 cups green cabbage, shredded Quartered limes Purchased or homemade salsa Sliced avocado Chipotle Cream Sauce: 1/2 cup reduced-fat sour cream 2 chipotle chilies in adobo, minced 1/2 lime, juiced Dash of sugar Salt to taste Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve. To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.) Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table. Serves 4 gulfscapes magazine Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers! Tacos:

1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 x 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado

Chipotle Cream Sauce:

1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
Dash of sugar
Salt to taste

Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each.

Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table.
Serves 4

]]> Planked Salmon Recipe tag:mustlovefishing.com,2008://1.158 2008-05-24T15:29:11Z 2008-05-24T15:32:06Z Planked Salmon Grilling Glazes Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take: Use cedar planks designed for cooking (or 9–12" untreated, kiln dried). Soak 1 hour or more in water (weigh down with food cans to submerge). Heat planks on grill grate for 3 minutes. Place salmon fillets or 1"-thick salmon steaks on the planks and cover grill. Cook without turning about 15–20 minutes or until just done. Before placing fish on the plank, brush with a glaze and top with fresh herb sprigs. Try maple syrup and bourbon with rosemary; honey and white wine with tarragon; or sesame oil, brown sugar and rice wine vinegar with sesame seeds (instead of herbs). Recipe Courtesy of Whole Foods Market® gulfscapes magazine Soak 1 hour or more in water (weigh down with food cans to submerge).
Heat planks on grill grate for 3 minutes.
Place salmon fillets or 1"-thick salmon steaks on the planks and cover grill.
Cook without turning about 15–20 minutes or until just done.
Before placing fish on the plank, brush with a glaze and top with fresh herb sprigs. Try maple syrup and bourbon with rosemary; honey and white wine with tarragon; or sesame oil, brown sugar and rice wine vinegar with sesame seeds (instead of herbs).
 
Recipe Courtesy of Whole Foods Market®]]> Grilled Shrimp on Lemongrass Skewers tag:mustlovefishing.com,2008://1.157 2008-05-23T14:02:25Z 2008-05-23T14:04:29Z Grilled Shrimp on Lemongrass Skewers Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6 4 stalks fresh lemongrass 1/4 cup fresh-squeezed lime juice 1/4 cup tamari soy sauce 1/4 cup sesame oil 1 1/2 lbs (24) jumbo shrimp, peeled with tails left on 2 TB toasted sesame seeds (optional) Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve. Recipe Courtesy of Whole Foods Market® gulfscapes magazine 1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)
Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.
 
Recipe Courtesy of Whole Foods Market®
]]> Mahi with Rum Recipe tag:mustlovefishing.com,2008://1.156 2008-05-22T12:12:08Z 2008-05-22T12:14:33Z Mahi with Rum Recipe Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!” Ingredients: 2 medium Mahi-Mahi fillets 1/2 cup fresh lime juice 1 lemon, sliced thin 2 TB fresh oregano 2 onions sliced into thick rings 4 TB butter 1/2 cup dark rum 1TS sea salt 2 TS coarse ground black pepper Directions Place fillets in baking dish. Pour lime juice and rum over fish and place onion on each fillet. Let marinate for 3 hours. Heat oven to 350 degrees. Remove fish from marinade. Place onion and lemon slices on each fish fillet. Sprinkle with oregano and black pepper. Add butter to dish. Cover with foil and bake for about 15 minutes. gulfscapes magazine Ingredients:

2 medium Mahi-Mahi fillets
1/2 cup fresh lime juice
1 lemon, sliced thin
2 TB fresh oregano
2 onions sliced into thick rings
4 TB butter
1/2 cup dark rum
1TS sea salt
2 TS coarse ground black pepper


Directions

Place fillets in baking dish. Pour lime juice and rum over fish and place onion on each fillet. Let marinate for 3 hours. Heat oven to 350 degrees. Remove fish from marinade. Place onion and lemon slices on each fish fillet. Sprinkle with oregano and black pepper. Add butter to dish. Cover with foil and bake for about 15 minutes. 

]]> Redfish Parmesan Recipe tag:mustlovefishing.com,2008://1.155 2008-05-20T18:57:16Z 2008-05-20T19:29:27Z Ingredients: 4 large Redfish fillets 2 eggs 2 cups half and half 3/4 cup Parmesan cheese 1 cup of flour 2 teaspoons black pepper 3/4 cup cracker meal 1 tablespoon basil 1/2 teaspoon paprika 2 tablespoons oregano 2 tablespoons parsley 1/2 teaspoon crushed red pepper 1 cup olive oil 1/4 pound butter, unsalted Directions: Mix half and half with eggs until well blended. Then mix all other ingredients except the flour, oil and butter. Coat the fillets in the flour, then dip in half and half and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish parsley. Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar. gulfscapes magazine Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar. Ingredients:

4 large Redfish fillets
2 eggs
2 cups half and half
3/4 cup Parmesan cheese
1 cup of flour
2 teaspoons black pepper
3/4 cup cracker meal
1 tablespoon basil
1/2 teaspoon paprika
2 tablespoons oregano
2 tablespoons parsley
1/2 teaspoon crushed red pepper
1 cup olive oil
1/4 pound butter, unsalted

Directions:


Mix half and half with eggs until well blended. Then mix all other ingredients except the flour, oil and butter. Coat the fillets in the flour, then dip in half and half  and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish parsley.

 

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