Creole Sautéed Mahi-Mahi

another fresh seafood idea

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Centuries ago, early French and Spanish flavors blended. Later the English brought their style. And African-Americans came to infuse the flavors of Africa as well. Legendary Cajun and Creole cooking associated with Louisiana was inspired and enhanced by Native Americans and African-Americans.

  • 2 medium mahi-mahi fillets (about 1 ½ pounds total)
  • 2 ½ tablespoons minced green onion
  • 4 tablespoons vegetable oil
  • 4 tablespoons margarine or butter

Prepare Creole Sseasoning. Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add margarine and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up. Serves 6 to 8.

Creole Seasoning

  • 1 teaspoon pressed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: July 21, 2016

seafood sightings

trout-aNew seafood recipe ideas include shrimp salad, pan-seared shrimp with cilantro wine sauce, spiced clams, and crab salad with peach and avocados. Enjoy!

  • Our State shares a recipe from Lynn Wells for shrimp salad, inspired by a favorite coastal restaurant.
  • Johnson & Wales University makes spiced clams, rounded out with bread and lemon wedges.

Seafood Sightings: July 14, 2016

seafood sightings

trout-aCook up one of these delicious recipes for clams, crabs and shrimp, all in season and available at the seafood market. Enjoy!

  • Locals Seafood has several great recipes for crab cakes.
  • Dan Eaton, of TWC News, makes Cajun shrimp salad that can be served on a sandwich or just as a salad.

Grilled Marinated Tuna with Herb Butter

another fresh seafood idea

Grilled Marinated Tuna with Herb Butter. Photo by Vanda Lewis

Grilled Marinated Tuna with Herb Butter. Photo by Vanda Lewis

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria.

  • 8 tuna steaks
  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced

Prepare Herb Butter and set aside.

In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well.

Place steaks in single layer in shallow baking dish. Pour marinade over them, reserving 1/3 cup. Marinate in refrigerator about 45 minutes, turning occasionally.

Drain fish. Discard used marinade. Place steaks in well-greased hinged grill. Cook about 4 inches from heat until done on one side, about 6 to 8 minutes. Baste with reserved marinade and turn. Cook on other side until done, about 6 to 8 minutes. Spread with Herb Butter. Serves 8.

Herb Butter

  • 3/4 cup margarine or butter, softened
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon Dijon mustard

In small bowl, combine margarine, green onion, parsley, tarragon and mustard. Set aside for flavors to blend. Serve over tuna steaks.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: July 7, 2016

seafood sightings

trout-aSeafood recipes this week feature crab, Spanish mackerel, scallop, flounder, sea bass and shrimp. Enjoy!

  • UNC TV’s PBS | Food has simple crab rolls that are perfect for your next picnic.
  • Outer Banks Voice shares one of Rosie Hawthorne’s favorite recipes for skewered scallops.

Seafood Sightings: June 30, 2016

seafood sightings

trout-aCelebrate the upcoming holiday by making one or more of these fresh and easy grilled seafood kabob recipes. Have fun and be safe!

Sautéed Soft Crabs with Fresh Lime

another fresh seafood idea

Sauteed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Sautéed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself.

  • 8 soft-shell crabs
  • 1 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 tablespoons margarine or butter
  • 8 tablespoons fresh lime juice

Combine flour, paprika, salt and pepper in shallow dish. Lightly coat crabs and shake off excess.

Melt margarine in large skillet over medium heat. Place crabs upside down in pan and sauté until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm serving platter. Add lime juice to skillet. Scrape up pan deposits and mix well. Remove from heat immediately. Pour over crabs. Serves 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor