RECIPES
FROM HARDCORE OFFSHORE:
Whole
Grilled Black Sea Bass With Herb
Infused Extra Virgin Olive Oil:
-Whole Black
Sea Bass cleaned and scaled
well (with bones)
-Extra Virgin Olive Oil
-Cracked black pepper
-Sea salt (sub. kosher salt)
-Fresh lemon juice
-Capers
-Chopped garlic
-Chopped shallots (sub sweet onions)
-Fresh rosemarry
-Fresh basil
-Fresh thyme
-Fresh parsley
Preparation
-Score both sides of fish on angles ¼ inch
-Brush fish with xvoo
-Salt and pepper fish
-Place on hot grill or in the oven
-Heat extra virgin olive oil up to 160° in sauce
pan (enough to drizzle over fish)
-Add chopped herbs, shallots and garlic
(to taste)
-Add capers (to taste)
-Add lemon juice (to taste)
-Add seasonings (to taste)
When fish is
cooked through drizzle warm infused oil over fish serve with chopped
parsley and lemon wheels
Hint:
you can close lid of grill to cook fish
faster (like an oven)
Flounder
Stuffed with shrimp, crab, and
scallops:
-Four flounder
filets
-Sea scallops
-Peel and deveined shrimp
-Crab meat
-Monterey Pepper Jack Cheese (your choice)
-Chef salt (ground red & white pepper and
kosher salt, equal parts pepper to salt)
-White wine
-Cooking spray
Preparation
-Cut one filet in half leave other whole
-Cook shrimp and scallops ½ way in white wine and a
little chef salt
-Lay one filet on greased pan (season lightly)
-Put shrimp, scallops and crab in center of filet
-Wrap two cut filets long ways around seafood
mound (leaving a vent hole)
-Top with cheese in vent hole
-Season top lightly
-Pour little white wine on pan
-Place in 350° oven just ‘til seafood in vent whole is
hot
-Serve topped with hollandaise sauce (store bought
mix ok) or diced tomatoes
Polenta Crusted Tuna
with Mango Crab
Salsa:
-Sushi grade
fresh tuna filet (best you can get)
-Yellow corn meal (not flour, gritty)
-Cajun seasoning
-Cooking spray
-Fresh or frozen mango chunks
-Lime juice
-Chopped cilantro
-Fine diced seeded jalapeno pepper
-Diced red pepper
-Diced red onion
-Chopped garlic
-Extra virgin olive oil
-Lump crab meat
-Sea salt
-Ground red pepper (optional)
Preparation
-Mix corn meal and Cajun seasoning together to your
taste
-Add mangos to bowl
-Combine vegetable salsa ingredients to bowl to
taste (except cilantro)
-Add remaining salsa ingredients to taste (a little at
a time (except crab meat)
-Right before service add crab meat to salsa
-Heat Teflon sauté pan
-Dedge tuna in corn meal mixture and place in
Refrigerator for a little bit
-When pan very smoking hot spray with oil
-Add tuna and cook to your desired temperature
-Top with salsa
Seared
Marinated Tuna:
-Sushi grade tuna
-Teriyaki sauce (store bought ok)
-Golden Italian dressing
-Cast iron skillet (seasoned per the
manufacturers instructions)
-cooking spray
Mango Teriyaki
Sauce
-Mango juice (ocean spray mango)
-Soy sauce
-Minced garlic
-Minced fresh ginger
-Sesame oil
-Canola oil
Preparation
-Add two to one mango juice to soy sauce
-Add minced garlic
-Add minced ginger
-Add very, very small amount of sesame oil
(very potent)
-Use hand blender or add above ingredients
to blender
-Drizzle in canola oil until sauce thickens
(Emulsifies)
Preparation
-Marinate tuna in 2 to 1 teriyaki sauce to
golden Italian (however long you have
but not longer than 24 hours)
*If more than twenty minutes marinate in
Fridge
-Heat cast iron skillet ‘til smoking
-Spray with oil
-Add tuna and sear of both sides to desired
temperature
-Serve with salsa
Beer Battered
Mahi Mahi with Chipotle Tarter
Sauce and Peach Cocktail Sauce:
-Fresh mahi
filets cut in long ways strips with
center blood line removed
-Beer
-Store bought batter mix (my favorite is
www.rlschreiber.com 1-800-624-8777
or make your own batter www.foodtv.com
-Oil for frying
Preparation
-Mix beer and batter mix to pancake like consistency
-Heat oil in tall pan or fry daddy leaving room for
fish, no overflowing allowed to 350°
(use candy thermometer or add bread cube to
oil and should brown in 15 seconds)
-Add fish slowly and test one piece cook ‘til crispy
and cooked through (drain on paper towels)
-Serve with peach cocktail and/or chipotle tarter
sauce with shoe string freedom fries
Chipotle tarter
sauce
-Hellmann’s mayo
-Chipotle pepper in adobo (ethic section of super market)
-Sweet pickle relish
-Lemon juice
-Old bay
Preparation
-Add mayo to bowl
-Add rest of ingredients to taste (you can always add more)
if something to much add more mayo and adjust
Peach
Cocktail Sauce:
-Heinz ketchup
-Fresh ground horse radish
-Chopped fresh or frozen peaches
-Lemon juice
-Old bay
-Worcestershire sauce
Preparation
-Add ketchup to bowl
-Add rest of ingredients to taste (you can always add more)
if something to much add more mayo and adjust
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