Local Recipes

		Seasonal Specials

LEMON BATTERED DOLPHIN (MAHI-MAHI)
Ingredients-
Dolphin (Mahi-Mahi) filets cut into strips about 2 x 3
1/2 cup flour
2 eggs
Garlic powder to taste
Juice of 2-3 lemons or limes
Salt to taste
Sliced Mango and/or Blackberries
Small Capers
White wine
Directions-
Mix flour, garlic powder adn salt (be generous) togeter in a mixing bowl.  Lightly whip two eggs adn add to the flour mixture.  Stir in teh juice of the lemons (or limes).  If batter is still too thick, add a little water.  The batter should be thinner than pancake batter.
Heat Olive oil and a pat of butter in a skillet.  Dip the Dolphin fingers in the batter and saute' in the hot oil until golden brown.
when all the fish has been cooked, drain the oil until only a little is left in the pan.  Put your fresh fruit into the hot pan, and add the Capers.  Saute' for about a minute, then deglaze with White Wine.  Simmer for 30 seconds on high, stirring up all the browned bits in the bottom.
Drape the sauce with fresh fruit and Capers over the filets and serve immediately.
Linda McMullan

SMASHED KING MACKEREL
Ingredients-
King Mackerel filets about 3 x 5 inches in size
1/2 cup self rising flour
3 tablespoons Sesame Seeds
1 tablespoon dried red chile flakes
Garlic powder to taste
Olive oil and butter
Directions-
Using the bottom a glass or flat meat tenderizer, gently "smash" the filets of Mackerel until about 1/2 inch thick.  Sprinkle each filet with salt.
Combine dry ingredients in a shallow bowl, and dredge smashed filets in the mixture.
Saute' in a skillet in hot Olive oil that has a pat of butter melted into it until the fillets are golden brown.  They will cook fairly fast.
Linda McMullan

SEARED TUNA
Ingredients-
large seasoned cast iron skillet
fresh Tuna steaks
Sesame oil and Olive oil
Sesame seeds
Peeled adn finely chopped fresh Ginger
Cracked black pepper
Directions-
Rub each filet with a generous amount of Olive oil and a few sprinkles of Sesame oil for flavor.  Sprinkle oiled filets with Black Peper and Sesame Seeds, then press the chopped Ginger into both sides.  Let rest at room temperature for about 30 minutes, or in the refrigerator if you need to wait longer before cooking.
Preheat the dry skillet on high heat, then place filets in the skillet- no more than two at a time so the heat will not reduce too much.  Sear no more than necessary to obtain a browned finish to each side, usually no more than two minutes on a 2" steak.
Remove immediately- the middle should still be uncooked.  (The steak will continue to cook a little after you remove it from the heat.)
Let rest at least five minutes before slicing.  Serve with Soy Sauce, Wasabi, Pickled Ginger and steamed rice.  A side salad goes well too!
This steak is also excelent when allowed to chill in the refrigerator overnight, then served atop a tossed salad the next day with Ginger dressing.
Linda McMullan

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