Summer Seafood
Thai Tuna Burger Recipe Below
Clams with Pork and Golden Garlic
3 tablespoons vegetable oil
4 large garlic cloves, thinly sliced
1/4 pound ground pork
1/2 cup dry white wine
40 littleneck clams, scrubbed
2 teaspoons Chinese black-bean chile sauce
4 scallions, thinly sliced
Rice, for serving
In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.
Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute. Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.
Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups finely shredded red and green cabbages (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving
In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.
Thai Tuna Burgers with Ginger-Lemon Mayonnaise
2 Kirby cucumbers, thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sugar
Kosher salt and freshly ground pepper
2 teaspoons finely grated fresh ginger
1 garlic clove, smashed
1 Thai or serrano chile, seeded and minced
2 tablespoons Asian fish sauce
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped basil
1 1/2 pounds sushi-quality tuna
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons Asian sesame oil
4 hamburger buns
2 tablespoons finely chopped dry-roasted peanuts
In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.
Too hot outside to even think about cooking tonight? It's okay, I understand, we have all been there. Though South Florida can be a scortcher' in the Summer, we have the best seafood joints. From picnic table chic to white table linen, Miami knows how to serve up the catch of the day right! Here are some of my favs that are the "reel" deal.
The River Seafood & Oyster Bar
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