Article by Mama Jock
Clams Steamed in Wine
24 littleneck clams, in shell
1 cup white wine
1/2 stick butter
4 tsp. chopped garlic
2 TBSP. olive oil
1 TBSP. Italian seasoning
Salt and pepper
In a stock pot over medium heat, cook the garlic in the oil until soft but do not brown.
Arrange clams on bottom of pot.
Add wine and butter; cover.
When liquid begins to boil, reduce heat and simmer for 4-5 minutes, or until shells are open.
Discard any clams that did not open.
Sprinkle Italian seasoning over contents in pot.
Salt and pepper to taste but may not be necessary.
Divide clams and broth into individual bowls and serve with crusty bread.
Serves 3 to 4.
Skillet Flounder with Feta, Green Onion and Basil Salad
4 large Roma tomatoes
Kosher salt
Ground pepper
Bread crumbs
1 TBSP. olive oil
2 flounder fillets
6 oz. feta cheese
Basil leaves, sliced thin
4 green onions, white part only
1 handful salad greens
1/4 cup extra virgin olive oil
Cut the tomatoes in half lengthwise and remove seeds.
Season with the Kosher salt and cover with a little bit of bread crumbs.
Drizzle with 1 TBSP. of olive oil and place in the oven at 475 degrees for 20 to 25 minutes.
Season the flounder on both sides with salt and pepper and set aside.
Slice the basil leaves in thin pieces and toss with the salad greens.
Add the sliced green onion and the feta.
Mix all in a bowl with 1/4 cup of extra virgin olive oil and set aside.
Place the fish in a saute pan coated with olive oil.
Cook the fish on both sides until crisp and golden brown.
Set the roasted tomatoes on the bottom of the serving plates.
Set the fish on top and cover with some salad greens.
Drizzle the plate with extra virgin olive oil.
Serves 2.
Crab and Asparagus Soup
1 cup butter
1 medium chopped onion
2 stalks diced celery
1 lb. diced potatoes
1 lb. asparagus, cut in 1-inch pieces
1/2 cup white wine
4 TBSP. clam juice
1/2 tsp. pepper
1 tsp. celery salt
1 1/2 tsp. onion salt
2 cups milk, divided
1/2 cup flour
2 cups half and half
1/2 cup scallions, thinly sliced
1 1/2 TBSP. dried basil or 1/3 cup fresh basil
1 lb. crabmeat
Melt butter; saute onion and celery 10 minutes.
Add potatoes, asparagus, wine, clam juice, pepper, celery and onion salt.
Bring to a boil and simmer until vegetables are tender.
In a small bowl, combine 1 cup of milk with the flour.
Wisk until smooth; add to the soup until well combined.
Reduce to a gentle simmer.
Add 1 cup of milk, 2 cups half and half, scallions, basil, and crabmeat.
Simmer until hot. Do not boil.
Serves 8.
Mahi-Mahi with Mango Relish
1 ripe mango, peeled, pitted and diced medium
1 small cucumber, peeled, seeded and diced medium
1/4 cup fresh basil leaves, coarsley chopped
Juice from 1 lime
2 TBSP. extra-virgin olive oil
Salt and pepper to taste
4 mahi-mahi fillets, skin removed
In a medium bowl, toss together mango, cucumber, basil, lime juice and olive oil. Season with salt and pepper.
Heat a cast-iron skillet or grill pan over medium-high heat.
Using a paper towel, blot fish dry.
Season both sides with salt and pepper.
When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary, ( do not overcrowd pan).
Cook fish undisturbed until fillets release easily from pan, about 6 minutes.
Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
