Tag Archives: Captain Jim’s Seafood

Mahi: Part Two

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As evidenced above, a few years back I had the joy of a fly fishing experience with Carl in the Dan River Gorge on the Primland property. That had been on my Whistle List for years, and I checked it right off that weekend! Now that’s not fishing for Mahi, duh; but it earned a gold medal for fun times with fab friends.

Flashing back even further in time to a second take on Mahi prep…in the manner of NOLA chef Paul Prudhomme (God Rest His Soul), I present a blackened version of Mahi. A quick story; in the late 1990’s while dining at K Paul’s for the first time, I spent most of the evening away from the dinner table, outside peering into the tiny screened-in kitchen where the fish were being prepared. The kindest chefs ever (heavily sweating and constantly wiping their brows in the heat of that tiny, tiny, tiny room) told me everything that they were doing. Bronzed fish, blackened fish, sautéed fish, panned in butter fish, poached fish, grilled fish, and on and on and on again. I was forever grateful to those lovely gentlemen and forever enthralled with the cuisine and techniques of Chef Paul and his style of cooking there on the great waters of N’awlins. This is total happiness, so pay attention…I’ll take Mahi Recipes for Five Hundred Please!
Thank you Hank Williams for these beautiful words:
“The fairest young maiden that I ever saw
Passed by as it started to rain
We both found a shelter beneath the same tree
On the banks of the old Pontchartrain.”

Paul Prudhomme’s Blackened Fish
2 Tbs unsalted butter, melted
3 Tbs good olive oil
1/2 t kosher salt
1/2 t fresh black pepper
3 t Paul Prudhomme’s Blackened Redfish Magic
2  6 oz filets of mahi (or other thick white fish of choice)
Filets should be 1 to 1 1/2″ thick

Place filets on a plate.
Pour 1/2 of the melted butter on top side of the filets.
Sprinkle filets with salt, pepper, and 1/2 of the Blackened Redfish Magic.
Turn filets over in plate and repeat with butter, salt, pepper, and Blackened Magic.
Heat skillet on high.
Pour the 3 Tbs olive oil into skillet.
Place filets in skillet and turn heat to medium high.
Cook 3 minutes uncovered. 
Turn to other side and cook 3 more minutes.

I hope you didn’t give up seafood for Lent! Come on in with an empty tummy. Experience just the right amount of heat and your heart will say “don’t take me back to the real world!”

Mahi, Two Ways: Part One

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Well hellodie from the fishing scene in Istanbul! Follow the journey from the Turkish shore all the way back to Morehead City’s Captain Jim’s Seafood, and then straight in to Peg’s Kitchen for a lively adventure in fish prep! First, Istanbul, 2013… Lone fishermen in small boats catch Bluefish on the Bosphorus Strait and deliver them straight to the docks where they are cooked on sight for locals and tourists alike. Fanciful, docked, decorative boats serve as open air kitchens. Can NOT get any fresher than that! The cooks are constantly singing melodic tunes of “Balik Ekmek”, meaning “Fish Sandwich.” We indulged happily!

Fast forward to 2021 , where we are state side, and here in Greenville, NC cooking some great fresh mahi filets, two ways! No need to escape to the shore, I’m gonna school ya from right here. So, Be Inspired and Come in Hungry! Perhaps one of these recipes will become your signature fish dish…One Fish, Two Fish, Red Fish, Blue Fish! (Thank you Dr. Seuss.)

First Way: Sautéed Mahi with Clarified Butter

6 oz mahi filet, 11/2″ thick
1/4 t Kosher salt
1/2 t fresh ground black pepper
1 t olive oil
2 Tbs clarified butter
1/4 cup dry white wine, more if needed
1 Tbs capers
1/4 cup baby tomatoes
1 Tbs chopped chives, for serving
Cilantro, for serving

Sprinkle fish with salt and pepper.
Heat skillet over medium-high heat.
Drizzle oil on bottom of skillet.
Add butter to skillet and swirl to evenly coat pan.
Add fish to skillet.
Cook 4 minutes.
Flip fish to other side.
Add wine, capers, and tomatoes to skillet.
Reduce heat to medium low.
Cook 6 minutes, until cooked through.

To plate:
Place filet on plate.
Spoon cooking juices with capers and tomatoes over filet.
Garnish with chives and cilantro.
Serve with a side of roasted red potatoes.

Lemon and Pepper Jelly Shrimp

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The great Rocco DiSpirito was on The Drew Barrymore Show a couple of weeks back and I was blown away! Rather than totally freak out when I researched his life as a chef, I decided to Keep Calm, Munch On, Try his Recipe, and Order a Couple of his Books. No recipe hunting for you this weekend good folks; I’m just handing it out to you. Just enough spice to make you happy but not ring the fire alarm! This is so full of ease and joy to prep, that you will be cooking it quite often. Add a simple salad or asparagus (to my version) and you have a totally balanced meal, nutritious, and calorie conscious. This food is pure art; and…we’re off!

This is what you need:
1 lb large, cleaned shrimp
2 Tbs olive oil
1 t coarsely ground black pepper
1 t coarse ground salt
2 Tbs butter
Juice of a lemon
3 to 4 Tbs Pepper Jelly, to taste*
2 cloves garlic, thinly sliced

*I used Jammit Jams Garlic Pepper Jelly, so I omitted the 2 garlic cloves.

And this is how you do it:
Blot shrimp dry with a paper towel.**
Season with salt and pepper.
Heat large skillet over medium high heat.
Add 2 Tbs olive oil to skillet.
Add shrimp, seasoned side down, and sauté for 2 minutes.
While this is sautéing, season the “upside” of the shrimp.
Flip shrimp over with tongs and cook second side 2 minutes.
Immediately remove shrimp to separate bowl.
In hot skillet, add lemon juice, butter, and pepper jelly.
Stir until jelly is meted and all is combined, about 2 minutes.
Toss shrimp back in skillet and stir to cover with sauce.
Serve over cooked rice.***

**I blot most things dry before placing in a skillet…shrimp, scallops, chicken, beef, and pork fillets. It improves the texture during cooking if the protein is dry when added to the pan. Trust me!
***Rocco’s recipe calls for sautéed broccoli rabe to be served with this shrimp, which really cuts down on the calories. Unfortunately, that’s not one of my favorites, and honestly, I really like a little starch. OOPSIE !! I think we have a winner here; and speaking of winners, Super Bowl LV is in 8 days…who’s going to win?
P to the S. I have a favorite! TB for history, just saying.