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By popular demand, we are posting tried and true favorite seafood recipes. These recipes are chosen for their simplicity and are guaranteed to be absolutely delicious and easy to make.
We would love to hear from you as to how you enjoyed them and if you have any recipes that you would like to share.
GRILLING FISH
Just about any fish can be grilled. We like to coat our fish filets with olive oil and serve with any one of the following sauces, marinate or salsas.
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Here is a new Tuna recipe that I got off the Food Network TV - it's great!
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Recipe courtesy Tyler Florence
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.
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Orange with Caper Sauce
1 Clove garlic, minced
1/4 cup dry white wine
1/2 cup thawed frozen orange juice concentrate
1 1/2 cups heaving (whipping) cream
1 Tablespoon drained capers
1 Tablespoon unsalted butter
1 Tablespoon finely chopped fresh flat-leaf parsley
Course salt (Kosher or sea salt) and freshly ground black pepper
Combine garlic and wine in sauce pan over high heat bringing to a boil until reduced by half. Add orange juice concentrate and cream and let boil until also reduced by half. Whisk in capers, butter, chopped parsley, reduced the heat to medium and let simmer for about 2 minutes. Season with salt and pepper to taste. After grilling your fish, simply spoon sauce over fish.
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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.
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I saw this recipe on the food network, by Rachael Ray. I thought I would give it a try and boy, let me tell you it was easy and we just loved it. If you can get a your hands on some nice tuna steaks (like the tuna you would catch on our boats) you got to give this recipe a try.
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).
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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.
FAVORITE SASHIMI RECIPES
Andy's Favorite
Chopped fresh tuna in large cubes (big bites). Sliced white onions (lots of it). Fresh squeezed line juice (enough to cover the fish about 1/4 of the way). Salt to taste. Let sit for about 1/2 hour in the refrigerator. Serve with tortilla chips and hot sauce.
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Tuna Sashimi with a flair of sesame
Slice fresh tuna in bite size pieces.
Slice very thin circular slices of Serrano Chile peppers
Soya Sauce
Sesame oil
Limes
On a platter pour about 3 tablespoons of Soya Sauce, juice of 1/2 lime, and 1 teaspoon of sesame oil. Lay fresh tuna slices on top of sauce in a circular decorative pattern and top each slice of tuna with a slice of the Serrano chile pepper. (I like to add thin slices of red onions and lay them over the dressed tuna slices. If possible spoon some of that sauce on top the the onion and believe me this is a winner every single time!
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Seared Tuna with Sesame or Black Pepper
Fresh Tuna
Sesame Seeds or Black Pepper
Tuna should be in long chunk in which you can cut into long logs about two inches in diameter. Poor sesame seeds (or Black Pepper) onto a plate and roll tuna to coat all sides. Quickly sear all sides in a very hot frying pan with a little cooking oil (center to remain raw). Slice and lay out on a plate decoratively. Serve with Wasabi and Soya sauce.
Check back often, as more recipes are to come.
For more information
Call us toll free at 1-877-761-1182 or email me at
judy@bajaraiders.com
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