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Now browsing: Hometown News > Columnist Archives > Cooking - The Seasoned Chef

Take advantage of fresh local fish catches
Rating: 2.98 / 5 (168 votes)  
Posted: 2008 Mar 28 - 02:54

If you like fish, you should definitely take advantage of our local catches, such as mahi, grouper and snapper, which are some of my favorites.

If you have never had fish cooked the same day you caught it, I highly recommend you try it.

Mahi-mahi is actually a type of dolphin, but should not be confused with the dolphin that is a mammal. T

o avoid this misunderstanding the Hawaiian's came up with the name mahi-mahi and it has become more widespread ever since.

It is a moderately fat fish with a firm, flavorful taste found in warm waters throughout the world.

Pan-seared mahi

Baked sweet potato fries Jumbo lump crab

Heirloom tomato salsa Ginger scented pan sauce.

Makes 4 servings

Jumbo lump crab and heirloom tomato salsa

3 ripe heirloom tomatoes, 2 red and 1 yellow

1 small red onion, sliced thin

1 pound jumbo lump crab meat

2 tablespoons fresh cilantro, chopped

2 teaspoons lemon zest

2 tablespoons orange zest

2 teaspoons rice wine vinegar

1 jalapeño, minced

Salt and freshly ground white pepper to taste

We will first start with the jumbo lump crab and heirloom tomato salsa.

The hardest part of this is finding ripe heirloom tomatoes. You can usually find them at farmers' markets or gourmet food stores.

Wash them well, cut in half, cut each half into 4- wedges then slice each wedge into 4-pieces and place into a medium size mixing bowl. Add the remaining ingredients and mix gently.

Sweet potato fries

4 sweet potatoes, peeled and cut in half then cut into wedges

1/2 cup of olive oil

Salt and pepper to taste

Pre-heat your oven to 380 degrees on the convection setting, if possible. Peel and cut the potatoes in half then each half into 3 or 4wedges. Coat each wedge with olive oil, season with salt and pepper and bake for 20-25 minutes. Remove from the oven and cover loosely with foil until the fish is done.

Pan-seared mahi

4 pieces 6 ounce mahi -mahi

1/4 cup olive oil

1 tablespoon garlic, minced

1 tablespoon shallots, minced

1 cup white wine, chardonnay

2 tablespoons fresh ginger juice

1 tablespoon butter, unsalted

Salt and freshly ground white pepper to taste

Heat fish in a medium to large sauté pan over high heat and add 1/4 cup of olive oil. Season the mahi with salt and pepper on both sides, place in the pan and cook for 8 minutes without moving the fish around. Turn it over and cook for another 4 minutes.

To start the pan sauce, add the minced garlic and shallots to the pan with the mahi and cook 1 minute, add the white wine and cook for 2 minutes, then add the ginger juice and cook for another minute.

To finish the sauce turn the heat off, remove the fish, season with salt and pepper, add the butter and mix until it has blended with the sauce.

To plate this dish, simply stack 6-8 sweet potato fries in the center of four dinner plates. Place the mahi atop the sweet potatoes and spoon the jumbo lump and tomato salsa over all.

To finish, spoon the sauce around the plate and

you'r e done.

Tips and techniques

. A great bottle of wine to serve with this dish is Patz @ Hall chardonnay from Dutton Ranch in the Russian River Valley in Sonoma County, Calif.

. You can substitute almost any fish with this dish.

.The salsa can be made up to two hours before serving

. Always remove the pan from the flame before adding any liquor to avoid a flash fire.

Contact Chris Kennedy at Seasoned Catering at (561) 351-0221, or e-mail chris@seasonedcatering.com.





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