Slash & Burn Seafood

This tangy tuna and spicy snapper is guaranteed to take the March chill out of your bones (Recipe and on-line extras from "Bounty in Beaufort," March 2004).

March 8, 2004

Tangy Teriyaki Tuna

½ cup soy sauce

¼ cup red wine


¼ cup vegetable oil

2 tablespoons honey

2 tablespoons brown sugar


1 tablespoon fresh ginger, grated

2 large cloves garlic, minced

2 tuna steaks, cut ¾-inch to 1 inch thick


Mix ingredients well and allow tuna steaks to marinate for at least one hour. Grill over hot coals for about 5 minutes per side, or bake in an oiled, shallow pan at 400 degrees F for about 10 minutes. This marinade also goes very well with grilled salmon.

Slash & Burn Red Snapper

Credit for this recipe goes to yacht purveyor Alan Dutka, whom we met in Sint Maarten. My wife (and recording artist) Eileen Quinn performed at the bar he manages. Before getting into the business of provisioning other chefs’ galleys, Alan was a chef at some of the finest restaurants in Montreal, Toronto, the United States, and the Caribbean.


1 whole red snapper (about 1 pound)

Juice of 1 lime
2 tablespoons garlic powder (or equivalent fresh)
1 tablespoon black pepper
1 tablespoon coriander
1 tablespoon ground ginger (or equivalent fresh)
1 tablespoon lemon grass
½ cup light soy sauce
2 tablespoons Worcestershire sauce

Scale and clean fish, then wash with water and lime juice. Make three slashes to the bone on each side of the fish. Mix remaining ingredients together and blend in a blender (or with a mortar and pestle) until smooth. Pour over fish and let stand at least 2 hours (or overnight).


4 tablespoons fresh coriander
2 tablespoons fresh ginger
1 tablespoon sesame oil
½ cup light soy sauce

Hot red pepper, seeded (to taste)
1 tablespoon fresh garlic
1 stalk lemon grass
2 tablespoons liquid honey
Juice from 2 limes

Sesame seeds, toasted

Coriander leaves

Fresh chives

Blend all ingredients in a blender or in a mortar and pestle until very fine. Simmer over low heat. Heat grill and brush with oil. Remove fish from marinade and grill on both sides until crisp and done to the bone. Just before serving, brush with glaze. Put on a platter and garnish with toasted sesame seeds, coriander leaves and diced chives. Serves two.

Shellfish With Dill

We developed this recipe when we were cruising the south coast of Cuba three years ago. The friendly Cuban fishermen we met invariably insisted on giving us some of their catch. We soon had so much lobster and shrimp on board we had to find a way to deal with the leftovers. This was one of our concoctions.

1/3 cup butter
1 small onion, finely chopped
1/3 cup flour
2 teaspoons garlic, minced
1 cup dry white wine
2 cups milk
1 pound cooked shellfish
2 tablespoons fresh dill, chopped, or 1 to 2 teaspoons dried
½ cup parmesan cheese, grated
Salt, to taste

Freshly ground pepper, to taste
1 pound pasta

Melt butter in a heavy-bottomed sauce pan. Saute onion for 2 to 3 minutes, until it begins to soften. Stir in flour until blended and continue to cook for a couple of more minutes. Add garlic and gradually stir in wine and milk. Continue stirring over medium heat until thickened. Add seafood, dill and parmesan. Reduce heat and cook for a few more minutes, constantly stirring. Serve over the pasta of your choice. Salt and pepper to taste. Serves four.


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