Ocean Pride Specials 12/2 – 12/8
Dec 02
Mahi Mahi $12.95
Ingredients 
5 pounds skinned, deboned mahi mahi, cut into chunks
3/4 (4.5 ounce) jar bottled minced garlic
1/2 cup butter, diced
1 large onion, diced
1 1/2 lemons, juiced
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese
Directions
Preheat grill for high heat.
Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
Ono Wahoo $14.95
Ingredients 
▪ 1 ½ pounds wahoo steaks
▪ 3 tablespoons butter, melted
▪ 2 tablespoons fresh lime juice
▪ 1 teaspoon lime zest
▪ ½ tablespoon smoked paprika (Pimentón)
▪ ½ teaspoon salt
▪ ¼ teaspoon freshly ground black pepper
Directions
In small bowl, combine butter, lime juice, zest, smoked paprika, salt and pepper.
Place fish in baking dish. Cover both sides with marinade. Cover and refrigerate 20 minutes.
Place fish in well-oiled hinged wire grill. Cook about 4 inches from heat until done on one side, about 4 to 5 minutes. Turn and repeat on other side.
Opah $14.95
Ingredients 
1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/ olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers
Directions
Preheat oven to 200 degrees F.
Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
Ocean Pride Specials 11/25 – 12/1
Nov 25
Scottish Salmon $16.95
Ingredients
2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick 
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Directions
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
Preheat the broiler to high.
Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
Swordfish $17.95
Ingredients
2/3 cup extra-virgin olive oil, plus more for oiling the grill grates 
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes
Directions
Special equipment: 8 metal or wooden skewers
If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers
Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
R
ead more at: http://www.foodnetwork.com/recipes/swordfish-kabobs-with-balsamic-glaze.print.html?oc=linkback