Entree

4 (7 oz.) center cut tuna steaks, 1-1/2 to 2" thick

4 tsp. Chef Joe's Blackening Spice (or commercial brand)

4 oz. (1 stick) butter, clarified

4 slices Strawberry-Jalapeno Butter, 1/4" thick

Coat each side of pan with about 1/2 tsp. blackening spice. Turn on the exhaust fan. Preheat a large, heavy skillet, preferably a cast iron one that can withstand high heat, over high heat. Add 2 Tbls. clarified buter, and when hot, add half the tuna steaks. Sear on each side for 2-3 minutes for rare to medium-rare; 4-5 minutes for medium to medium-well. Remove to a warm plate and cover loosely to keep warm while cooking the remaining tuna.

Place the tuna on warm serving plates and top with a slice of Strawberry-Jalapeno butter. Makes 4 servings.

 

Spice

1/2 cup salt

2 Tbls. fine-ground green peppercorns*

2 Tbls. fine-ground black peppercorns*

2 Tbls. fine-ground pink peppercorns*

2 Tbls. cayenne pepper

1 Tbls. paprika

1 Tbls. granulated garlic

1 Tbls. onion powder

Stir all ingredients together well in a large nonreactive container. Store in the refrigerator (will keep for several months). Makes about 1-1/4 cups.

*Use dry-packed peppercorns that can be ground in a spice grinder or coffee grinder designated for this purpose.

 

Condiment

4 oz. (1 stick) lightly salted butter, almost room temp.

3 large fresh strawberries

1 tsp. sugar

1 Tbls. cilantro leaves, chopped

1 jalapeno pepper, stemmed, seeded and finely chopped

1 tsp. lemon juice

In a food processor fitted with the metal blade, process the butter until creamy. Add the strawberries and sugar; process to chop berries fine. Add the cilantro, jalapeno pepper and lemon juice. Process to form a paste.

Place a 12-inch square of plastic wrap on the counter. Spoon the butter mixture along the edge of the plastic wrap closest to you, leaving a 1" margin. Form the butter into a sausage-like log about 4" long and 1-1/2" in diameter. Fold the 1" edge of the plastic up over the butter and roll the better in the remaining plastic (like a jelly roll). Fold over the ends and place in the freezer. Makes about 1/2 cup.

 

Entree

1/4 cup flour

4 (8 oz.) snapper fillets, skin removed*

1/4 cup clarified butter

12 med. shrimp, peeled, deveined, rinsed and dried

16 bay or 4 large sea scallops, muscles trimmed

4 oz. (about 1/2 cup) jumbo lump crabmeat

1/4 cup dry white wine

1/4 cup fresh lemon juice

1-1/2 cups Mock Hollandaise Sauce, warmed

1/3 cup sliced almonds, toasted**

Preheat oven to 375 degrees. Lightly flour snapper fillets on both sides. In a large, heavy, nonreactive oven-proof skillet or saute pan, heat butter over medium-high heat. Place fillets in pan with skinned side facing up. Cook 2-3 minutes or until golden. Turn fillets and place shrimp, scallops and crabmeat around sides of fish.

Add wine and lemon juice and place in the center of the oven. Cook about 4 minutes, or until everything is just cooked through. Remove from oven. With a slotted spatula, transfer fillets to 4 warm serving plates. Top each with an equal amount of shrimp, scallops and crabmeat. Spoon equal amounts of Mock Hollandaise Sauce over each and sprinkle with toasted almonds. Makes 4 servings.

*Joe prefers yellowtail snapper, but other medium-firm fish work well, such as grouper, tilapia or halibut.

**To toast almonds: Stir almonds in a dry heavy skillet over medium-low heat 2-3 minutes or until they just begin to color.

 

Condiment

1 cup mayonnaise

1/2 cup light sour cream

1 tsp. fresh lemon juice

1 tsp. dry white wine

1-2 dashes Tabasco sauce

Salt and white pepper, to taste

Whisk all ingredients together well in a nonreactive container. Keep covered at room temperature for up to an hour, or refrigerate for up to one week. Warm over low heat before using. Makes 1-1/2 cups.

 

Entrée

4 10-oz. pieces of Wahoo

8 large shrimp

8 large sea scallops

1 pint heavy cream

1 stick butter

1 T. clam base

1 oz. sherry

lemon—cut in wedges

rosemary stalks

Blackening spice to taste (see above)

In saucepan heat 1/2 stick butter and bring to boil. Reduce heat and let settle to clarify. Heat cast iron skillet to 500° F. Coat wahoo with blackening spice. In another saucepan, reduce cream over medium heat, cube remaining butter and add one cube at a time. Add blackening spice, clam base and sherry. Reduce to desired consistency. In separate sauté pan, heat 2 oz. of clarified butter, add shrimp and scallops. Sauté 2-3 minutes until opaque. Add to cream sauce. Place wahoo on skillet and carefully drizzle with clarified butter. Cook on each side 3-4 minutes. Remove from heat. Spoon cream sauce, shrimp and scallops over wahoo. Garnish with lemon and rosemary and serve immediately. Serves 4.