Tag Archives: Fish

Blackened Mahi Mahi with Alexander Sauce

Blackened Mahi Mahi with Alexander Sauce

  • Servings: 2
  • Difficulty: easy
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Blackened Mahi Mahi with Alexander Sauce
If you have ever been to Texas you should try the various Pappas restaurants. Pappadeax (cajun seafood), Pappasitos (mexican food), Pappa’s Steakhouse, Pappas BBQ, Yi Yi Mary’s (greek), Pappas (Burgers). Now the thing about people who try to do to much is that they end up doing most things half-assed or over saturate a market. These guys pick and choose where to put their restaurants and don’t fall in to those traps. Pappasitos and Pappadeaux’s are the ones that are the most pervasive. Serve quality food in relaxed atmospheres.

We actually held our rehearsal dinner in a Pappadeaux and frequented it early on for special occasions and post church meals. We always split their fish of the day that comes with dirty rice and either a Alexander Sauce or Yvette sauce. Perfect portion for us with a cajun crusted fish (mostly snapper) with these creamy sauces that also have crab meat and shrimp in them. Paired with their dirty rice is a perfect trifecta bite.

It’s been years since we have been to either restaurant for no reason at all. But I was thinking about making fish tonight and decide to try and recreate their fish specials with Alexander sauce and dirty rice. I found recipes for the dirty rice that were more involved and others that were simpler. I chose the later tonight. When Jill came home and saw what was going on in the kitchen she said “wow this is fancy”. In reality it’s super easy and pretty fast. So if you’re in the dog house or just trying to impress your spouse or friends this might be a good one to try. Admittedly my sauce tasted great but I should have bumped up the flour for my roux to thicken it and to cook it longer for a darker color. My plating skills weren’t great here but the food covered it up.


Mahi Mahi
2 slices of fresh Mahi Mahi
3 tbs of butter
1 tsp of Kosher salt
1 tsp of Pepper
1/2 tsp of oregano and thyme
1/4 tsp of garlic powder
Dash of SlapYaMama or Cayenne
Note if you have blackend seasoning you can just use that

Alexander Sauce
1/2 – 3/4 cup of raw small shrimp
6 tbsp unsalted butter
1/2 cup yellow onion, diced
1/4 cup of swiss cheese
3 tbsp flour
1/2 cup clam juice
1 cup of cream
1 tsp of SlapYaMama or Cayenne (optional)
Kosher Salt and Pepper

Quick Dirty Rice
1 cup of rice
2 cups of chicken broth
1/2 onion
minced garlic clove
1 tube of low fat pork breakfast sausage

1. Dirty Rice – Cook your rice in pot following the directions.

2. Dirty Rice – brown your protein/lean sausage and onion. Drain some of the fat and add garlic and cook for another minute and remove from heat. When rice is done stir in the meat mixture and cut some green onions for some color. Set Aside.

3. Alexander Sauce – In a pot or skillet add your onion with 3 tbs of butter and cook until translucent. Once done add your flour and make a roux stirring constantly until it gets to a light or medium brown color. Stir in your clam juice and break it up. Lower heat and add your shrimp, cream and seasoning. While stirring break up your swiss cheese and slowly add until it is melted.

4. The fish cooks super quickly so get a pan on medium heat and add the butter until melted. While that is happening, season both sides of your fish with the seasoning. Cook your Mahi Mahi for about 3 minutes on each sides until the seasoning crusts up.

5. Plate your rice and fish and then top with the sauce and garnish accordingly.

Baja Fish Tacos with Chipotle Adobo Crema and Roasted Corn Salad

Baja Fish Tacos with Adobo Crema

  • Servings: 4
  • Difficulty: easy
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Baja Fish Tacos with Adobe Crema
When I think of fish tacos I can’t help but think of my sister and her family living in San Diego. Such great memories of going to the beach with the kids, hanging out all day under the sun and wrapping up the day by watching the sunset on the porch of a little mexican food joint atop one of the cliffs. While enjoying the transition to those cool nights, we would throw on a sweatshirt and enjoy some mexican food, margaritas, beer while laughing at various family stories.

Jill who isn’t a fish monger unless it’s a lobster roll or a crab cake actually took to fish tacos. I know many of the Baja tacos are fried but I made mine on a griddle. I wanted to the fish to shine and also wanted to make a nice pink sauce that combined chipoltes in adobo, sour cream, cilantro and some lime juice.

You have fresh fish with smokey spicy seasoning, the sweetness from the corn tortillas, the creamy spicy smokey sauce and for the acid and crunch from the sweet vinegar cabbage slaw. As a side dish I made a roasted corn salad with fresh jalapenos, red peppers, jicama, black beans mixed with a little of the chipotle adobo sauce and lime juice. Roasted corn is so cheap and delicious this time of year it’s hard not to put a few ears in the basket every trip to the market.

1 lbs of fresh tilapia
corn tortillas

Dry Rub
1 tbs Tajin seasoning
2 tsp Ancho Chili powder
1 tsp Kosher Salt

Chipotle Adobo Crema
1 cup sour cream
handful of cilantro
juice of 1 lime
2 chipoltes in adobo
3 tbs of the adobo sauce
Salt to taste
you can thin it with milk or cream if it needs it

packaged cabbage slaw (half a bag)
1 tbs of sugar
2 tbs of white vinegar
juice of one lime
Kosher salt

Roasted Corn Salad

5 ears of fresh corn
2 fresh jalapenos
1 red pepper
1 can of organic black beans
diced jicama
3 tsp Tajin seasoning
2-3 tbs Adobo crema

This recipe is really easy but has a few steps. From a timing perspective let’s start with Corn salad.
1. 5 ears of corn, shucked and cleaned rubbed with some olive oil and some Tajin seasoning. Roast for about 40 minutes in a 400 degree oven. While the corn is roasting, fine dice your jalapeno, jicama and red pepper and add them to a large bowl. Rinse your canned black beans and also add to the bowl. When the corn is done, let it cool and cut off the kernels and add them to the bowl. Set aside until ready to serve. When time to serve, add the adobo crema and some Tajin seasoning. Taste and adjust accordingly. IMG_0123

2. For the crema. I added 1 cup of sour cream in a blender with the juice of one lime. I also added two chipoltes and about 2 or 3 tbs of the adobo sauce. I pinched a handful of cilantro and blended until smooth. Taste and season accordingly.

3. Slaw – Add vinegar and sugar to a mixing bowl and whisk until the sugar is dissolved. Add the cabbage slaw and squeeze half a lime’s juices. Taste and adjust accordingly

4. Take your dry rubbed fish and put it in a heated non stick pan on medium heat. Fish cooks quickly so it takes about 3-4 mins on each side. Remove the fish to rest, clean the surface and heat your tortillas for about 1 minute.
To serve, put some of the slaw on the tortilla and then your fish pieces with the crema on top.

Cedar Plank Salmon


Salmon gets a bad rap. Candidly growing up having those canned salmon croquettes definitely stunted the salmon cause for those of us growing up in the 70/80s. Coming home from school or practice and opening the door to smell of pier 47 was instant dred. Northern Pacific coast people wouldn’t understand our landlocked middle america seafood plight. Let’s just say ketchup was the only reason those babies made it down.

Somehow despite my salmon beginnings I ended up liking it a lot when it is properly honored protein (fresh). When cooked well…low and slow to medium – medium rare it just works. If you ever see “white stuff” seeping from your filet you are cooking it too hot. Think of that fat as tears.

I bought some cedar planks and sprinkle several types of spices on top and eat it for lunch by itself or in a salad or sandwich. Love the stuff. Light and easy.