MARINER’S MENU: A World of New Flavors

 

Liz Biro’s online story included several recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas. We chose to offer a few recipes that Joyce Taylor and the Nutrition Leaders had developed in more recent years for publication on the Mariner’s Menu blog — www.marinersmenu.org — and ultimately for a new seafood book being developed by North Carolina Sea Grant for the University of North Carolina Press. If you had a favorite recipe from Mariner’s Menu over the years, or a story about working with Joyce, send us a note on Facebook or email kmosher@ncsu.edu.

—E.L.

MAHIMAHI FILLETS WITH TROPICAL RUM SAUCE

• 1 1/2 pounds mahimahi fillets
• 4 tablespoons margarine or butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Prepare Tropical Rum Sauce just before cooking fillets and keep warm. In small bowl, combine margarine, salt and pepper. Brush fillets with mixture. Place on greased broiler pan. Broil about 4 inches from heat until fish flakes easily with a fork, about 8 to 10 minutes. Tropical Rum Sauce:

• 1/2 cup light rum
• 3 tablespoons fresh lime juice
• 2 tablespoons melted margarine or butter
• 1/2 teaspoon minced garlic
• 1 tablespoon finely chopped jalapeño pepper
• 1/4 teaspoon salt
• 1/2 cup thinly sliced banana

Combine rum and lime juice in small saucepan. Simmer over medium heat 4 to 5 minutes or until reduced by about 1/3. Add margarine, garlic, jalapeno, salt and pepper and blend until smooth. Add bananas and simmer just until heated through. Keep warm but do not allow to simmer or boil. Spoon sauce over cooked fillets.

SNAPPER WITH TROPICAL FRUIT SALSA

• 1 1/2 pounds snapper fillets
• salt
• freshly ground white pepper
• flour
• 2 tablespoons canola oil
• 2 tablespoons margarine or butter

Prepare Fruit Salsa and chill. Lightly salt and pepper fish. Dredge in flour. Heat oil in large skillet. Add margarine and heat. Lightly sauté fillets, top side down, until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels. Fruit Salsa:

• 1/2 diced mango (about 1/4 inch dice)
• 1/2 cup cubed pineapple (about 1/4 inch dice)
• 1/2 cup halved orange segments
• 1/4 cup chopped chili peppers
• 1/4 cup finely chopped red onion
• 1 teaspoon minced garlic
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

Combine mango, pineapple, orange, chili peppers, onion and garlic and mix well. Add vinegar, cilantro, basil, parsley, salt and pepper. Chill until ready to use.

MINI CRAB CAKES

• 1/2 pound backfin crabmeat
• 1/2 pound crab claw meat
• 3 tablespoons margarine or butter
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon Tabasco sauce
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1 egg, beaten
• 3 tablespoons canola oil for frying
• 1 cup French bread crumbs
• 2 cups French bread crumbs for coating
• Lemon wedges

Remove any shell or cartilage from crabmeat. Place meat in medium bowl. Melt margarine or butter in medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt. Blend in mayonnaise, egg and 1 cup bread crumbs. Gently blend into crabmeat, being careful not to break meat apart. Shape into silver dollar-size cakes. Dredge lightly in remaining 2 cups bread crumbs. Fry in 3 tablespoons of hot oil until golden brown on one side, about 2 to 3 minutes. Turn and repeat on other side. Drain on paper towels. Garnish with lemon wedges.

This article was published in the Winter 2014 issue of Coastwatch.

For contact information and reprint requests, visit ncseagrant.ncsu.edu/coastwatch/contact/.