STOCK ISLAND SEAFOOD RECIPES

Mahi-Mahi (Dolphin):Mango Mahi-Mahi    

Seafood-4030

Ingredients

1 1/2 pounds mahi-mahi fillets

1/4 cup olive oil

1/2 cup mango juice

1/2 cup fresh basil, finely chopped

Preparation 

Cut fish into serving-sized portions and place in a glass dish or bowl. Combine oil, juice and basil and pour over fish. Cover and refrigerate for 1 hour. Prepare grill surface by cleaning and coating with oil. When coals are ready they will have lost the flame and be covered with gray ash. Place seafood on hot grill about 6 inches from the coals. Let fish grill for about 5 to 6 minutes on each side, basting before turning fish one time. Serve with grilled vegetables and green salad.

Yield
4 servings

Snapper Boca Chica     (Photo below)

Seafood-4064

Ingredients

1 1/2 pounds snapper fillets

1/2 cup honey

1 1/2 cups orange juice

2 teaspoons paprika

1/2 cup lime juice

1 teaspoon salt

Preparation 

Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork. Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking. Baste fish one time just before removing from oven.

Yield
4 servings

Grouper with Florida Relish    

Seafood-4119

Marinade

1 1/2 pounds grouper fillet

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon cracked pepper

Herb topping 

1 cup bread crumbs

1/4 cup basil leaves

1/4 cup parsley leaves

1/2 teaspoon salt

1/4 teaspoon pepper

Relish 

5 cups fresh vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes

1 teaspoon salt

1 tablespoon olive oil

1/2 teaspoon garlic, chopped

1 teaspoon dry thyme

Preparation 

Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350-degree F oven 15 to 20 minutes or until flesh has turned opaque. In a large saute pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets.

Yield
5 servings

Lobster Carambola Citrus Salad     (Photo below)

Seafood-4124

Ingredients

1 cup orange juice

2 tablespoons honey

1/4 cup canola oil

1 teaspoon salt

4 medium carambolas, sliced

1 cup orange sections

1 cup grapefruit sections

1 pound cooked lobster tail meat, sliced

1 cup canned black beans, rinsed and drained salad greens, chilled

Preparation
For dressing, bring orange juice to a boil in a saucepan, reducing liquid by 1/2. Cool in a small bowl. Whisk in the orange juice, honey, oil and salt. Set aside. On individual plates, arrange carambola slices, orange and grapefruit sections, lobster and black beans on salad greens. Drizzle with orange salad dressing and serve.

Yield
4 servings

Nutritional Value Per Serving
Calories 377, Calories From Fat 144, Total Fat 16g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 64mg, Total Carbohydrate 35g, Protein 24g, Omega 3 Fatty Acid 1.68g

Lighthouse Shrimp with Kiwi-Plum Salsa     

Seafood-4046

Ingredients

1 1/2 pounds shrimp, raw, peeled and deveined, tails on

1/4 cup soy sauce

1/4 cup orange juice

2 cups onions, cut into 1 1/2 x 1 1/2 inch pieces

1 teaspoon ground oregano

1/2 teaspoon black pepper

2 cups bell peppers, cut

2/3 cup radishes, diced

2/3 cup plums, diced

1/4 cup vegetable oil

2/3 cup kiwi, diced

Preparation 

Arrange shrimp, onions and bell peppers on skewers and set aside. In an 8-ounce container with a lid, combine oil, soy sauce, juice, oregano and pepper; cover and shake to mix well. Brush kabobs liberally with oil mixture and place on grill over medium-hot coals and grill 6 to 8 minutes on each side. Baste frequently while grilling. While shrimp are cooking, dice and mix together radish, plums and kiwi; divide evenly and serve with kabobs.

Yield
4 servings

Stone Crab Claws Miami  

Seafood-4200

Ingredients

2 1/2 pounds stone crab claws

1/4 cup extra-dry vermouth

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon white pepper 

parsley sprigs

Preparation 

Crack stone crab claws; remove outer shell, leaving meat attached to one side of the claw. Preheat a skillet over medium heat (320 degrees F); add oil, salt, pepper and stone crab claws. Cook, stirring frequently, for 3 to 4 minutes or until crab claws are heated through. Turn heat to high (420 degrees F). Add vermouth and lemon juice. Cook one additional minute, stirring constantly. Serve claws hot or cold as an appetizer or entrée. Garnish with parsley sprigs, if desired.

Yield
8 appetizers or 6 entrées

Nutritional Value Per Serving
Calories 230, Calories From Fat 80, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 100mg, Total Carbohydrate 1g, Protein 33g, Omega-3 Fatty Acid 0g

Grilled Yellowfin Tuna with Mango-Banana Chutney

Seafood-4280

Ingredients

1 teaspoon olive oil

1  8-ounce jar prepared mango chutney

1/2 cup water

1 cup bananas, diced

1 cup mango, diced

1/4 cup seedless raisins

1 tablespoon olive oil

4  8-ounce yellowfin tuna steaks 

salt, to taste, pepper, to taste

Preparation
In a medium saucepan, combine chutney and water and heat to a simmer. Add diced bananas, mango and raisins to saucepan; simmer, uncovered for 10 minutes, stirring occasionally. Remove from heat, cover and let stand 30 minutes. Lightly oil stove top grill and heat over high heat. Cook the tuna steaks to desired doneness, turning once. Cook for 2 minutes on each side for rare center; 3 to 5 minutes each side for medium center; 5 to 8 minutes each side for well-done center. Serve topped with mango-banana sauce.

Yield
4 servings

Nutritional Value Per Serving
Calories 466, Calories From Fat 75, Total Fat 8g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 89mg, Total Carbohydrates 52g, Protein 48g, Omega 3 Fatty Acid 0.03g