Article by Mama Jock
Sock It To Me Shrimp Boil
7 quarts water
2 (12 oz.) bottles beer
1/2 cup Old Bay Seasoning
6 bay leaves
2 lemons, thinly sliced
5 lbs. small red potatoes, scrubbed clean
2 (16 oz.) packages hickory-smoked sausage, cut into 2 in. pieces
10 ears fresh corn, shucked and cut in half
4 lbs. large fresh shrimp, unpeeled
Lemon wedges for garnish
In a large stockpot, combine the water, beer and next 3 ingredients. Bring to boil and cook for 10 minutes.
Add potatoes; return mixture to a boil; cook 10 minutes.
Add sausage and corn, return mixture to boil; cook 10 minutes.
Add shrimp; cook until they are pink and firm, 2 to 3 minutes.
Drain mixture immediately.
Garnish with lemon wedges.
Serves 10 to 12.
Broiled Sea Bass with Pineapple-Chili Basil Glaze
3 TBSP. pineapple preserves
2 TBSP. rice vinegar
1/8 tsp. chopped fresh or 1/4 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 tsp. salt, divided
4 sea bass
1/4 tsp. black pepper
Cooking spray
Preheat broiler.
Combine first 5 ingredients and 1/4 tsp. salt in a small bowl.
Sprinkle the fillets with 1/2 tsp. salt and pepper.
Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes.
Remove from oven; brush fish evenly with glaze.
Return to oven, broil for an additional 5 minutes or until the fish flakes easily when tested with fork.
Serves 4.
Swordfish with Spicy Almond Crust
1 cup fresh parsley leaves
1/2 cup whole almonds, toasted
1/4 cup lemon juice
2 TBSP. water
1 1/2 tsp. grated orange peel
2 large cloves garlic, coarsely chopped
1/2 to 1 tsp. ground cumin
1/2 tsp. salt
4 swordfish steaks, 3/4 inch thick
1 lemon, sliced
Heat oven to 400 degrees.
Combine all ingredients except fish and lemon slices in bowl of food processor fitted with steel blade.
Pulse until mixture forms a rough paste.
Place fish in shallow baking pan.
Spread tops evenly with almond mixture.
Bake 12 to 15 minutes until fish is opaque throughout.
Remove from oven.
Serve with lemon slices.
Serves 4.
Sauteed Sea Bass with Garlic Mustard Sauce
2 lbs. fillets, skinned and deboned
1/4 cup flour
1/2 tsp. salt
1 tsp. pepper
2 eggs, lightly beaten
1 TBSP. butter
1/4 cup olive oil
Preheat oven to 375 degrees.
Cut fillets into 4 portions.
Combine flour, salt and pepper in one dish and beaten eggs in another.
Melt 1 TBSP. of butter in a saucepan and add olive oil.
Dredge fish in the flour mixture, shake off excess and dip in beaten egg.
Add the fillets to the pan one at a time until golden brown on both sides.
Remove from pan and place in a baking dish; bake for 10 minutes.
Sauce:
7 TBSP. butter
4 cloves garlic, crushed
1/4 cup Dijon mustard
2 tsp. lemon zest
Melt butter in a saucepan.
Add rest of ingredients and whisk until blended, stirring for about 2 minutes over medium heat.
Serve each fillet with a generous dollop of sauce.
Serves 4-6.
Clams with Spaghetti and Slow Roasted Cherry Tomatoes
1 lb. cherry tomatoes, halved
2 TBSP. extra-virgin olive oil, divided
3 garlic cloves, divided
1/2 cup dry white wine
48 clams, scrubbed
2 TBSP. minced fresh parsley
2 TBSP. minced fresh basil
1/4 tsp. salt
3/4 lb. uncooked spaghetti
Preheat oven to 300 degrees.
Combine tomatoes and 1 TBSP. olive oil, tossing to coat.
Arrange tomatoes, cut side up, on a jelly-roll pan.
Thinly slice 1 garlic clove; sprinkle over tomatoes.
Bake 1 1/2 hours or until they are slightly shriveled.
Set aside.
Mince remaining 2 garlic cloves.
Heat remaining 1 TBSP. olive oil in a large skillet over medium-low heat.
Add minced garlic and red pepper to skillet; cook 2 minutes.
Increase heat to medium-high; stir in wine.
Add clams; cover and cook until clams open.
Using tongs, remove clams from skillet.
Discard any unopened shells.
Strain liquid through a fine-mesh sieve; discard solids.
Wipe skillet clean, return liquid to skillet.
Add tomatoes, parsley, basil, and salt; simmer over medium heat.
Reserve 24 clams in shells.
Remove remaining clams from shells; add all clams to skillet.
Cook pasta.
Drain.
Combine pasta and clam mixture.
Serve immediately.
Serves 6.
Poached Flounder with Pineapple Salsa
1 can (15 oz.) pineapple chunks in juice, undrained
1 seedless cucumber, peeled and diced small
1 medium red pepper, chopped small
2 TBSP. red onion, chopped small
1 tsp. white wine vinegar
1 tsp. hot pepper sauce, optional
1 3/4 cups chicken stock
1/4 cup white wine
4 flounder fillets
Drain the pineapple and reserve 2/3 cup juice.
Combine the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce in a medium bowl.
Heat the stock, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat; bring to a boil.
Add the fish to the skillet.
Reduce heat to low.
Cover and cook for 10 minutes.
Serve fish with pineapple salsa.
Serves 4.
Weakfish with Mushrooms
4 weakfish fillets
1 cup dry white wine
1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup parsley, minced
3 TBSP. butter
1 (15 oz.) can tomato sauce
3/4 cup mushrooms, sliced
5 drops Tabasco sauce
1/3 cup sharp cheese, grated
Place the fillets in a skillet with the wine; cover and simmer for about 10 minutes or until the fish flakes.
Saute the onion, pepper, celery and parsley in the butter in a small skillet for 7 minutes.
Add tomato sauce, mushrooms and Tabasco; heat thoroughly.
Place the cooked fillets on an oven-proof platter, top with sauce and sprinkle with the cheese.
Place under the broiler, just for a minute to melt the cheese.
Serves 4.
Sesame Crusted Tuna Fillet
3/4 cup plain bread crumbs
1/2 cup white hulled sesame seeds
1/2 tsp. white pepper
1 tsp. salt
2 tsp. Spanish paprika
2 tsp. chopped fresh parsley
1/4 cup plus 3 tsp. dark toasted sesame oil
2 TBSP. canola oil
2 lbs. boneless, skinless tuna fillets
Combine bread crumbs, sesame seeds, white pepper, salt, paprika, parsley, and 1/4 cup sesame oil.
Place in a saute pan over medium-high heat and add the canola oil.
Rub about 1 tsp. of sesame oil on the top of each fillet, making sure it is well covered.
Press fillets into the bread crumbs; coat well.
Place the breaded fillets, crumb side down, in the hot pan and sear until evenly browned.
Turn fillet over; cooking the other side for about 5 minutes more.
Serves 4-6.
Potato & Horseradish Crusted Mahi-Mahi
1 cup precooked shredded potatoes
1 shallot, finely chopped
1 TBSP. prepared horseradish
1 tsp. Dijon mustard
1/4 tsp. freshly ground pepper
1/2 tsp. garlic salt
1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions
4 tsp. reduced-fat mayonnaise
1 TBSP canola oil
1 lemon, quartered
Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl.
Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
Heat oil in a large nonstick skillet over medium-high heat.
Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes.
Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more.
Serve with lemon wedges.
Serves 4.
Teriyaki Mahi-Mahi
4 mahi-mahi fillets
1 TBSP. butter, divided
1 clove garlic
1 TBSP. teriyaki sauce
2 TBSP. lemon juice
1 tsp. honey
In skillet set at medium heat, melt 1 Tbsp butter.
Add garlic and saute until tender.
Remove from heat.
Stir in teriyaki, lemon juice, honey and sesame seeds.
Pour over fish, marinate 30 minutes.
Heat 1 TBSP. of butter in skillet.
Set at medium heat.
Add mahi mahi and saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley.
Serves 4.
Spicy Tuna-Mango Skewers
1/4 cup freshly squeezed orange juice
2 TBSP. soy sauce
1 TBSP. olive oil
2 tsp. finely grated fresh ginger
1/2 tsp. dried crushed red pepper
1 lb. fresh tuna, cut into 1-inch cubes
12 (6-inch) bamboo skewers
1 mango, seeded, peeled, and cut into 1-inch cubes
Stir together first 5 ingredients in a medium bowl; set aside 2 TBSP.
Add tuna to remaining marinade, stirring gently to mix.
Cover tuna mixture, and refrigerate 30 minutes to 1 hour, stirring once or twice.
Soak bamboo skewers in cold water at least 30 minutes.
Preheat broiler, and place top rack about 4 inches below element.
Thread tuna and mango cubes onto skewers.
Arrange skewers on a rimmed baking sheet, and brush with marinade.
Broil 2 minutes.
Turn skewers, and broil 1 to 2 more minutes or until tuna reaches medium, with just a bit of pink remaining at the centers.
Arrange skewers on plates; drizzle evenly with reserved 2 tablespoons marinade.
You can find all of the recipes featured in The Galley on the Coastal Fisherman website at www.coastalfisherman.net. If you would like to submit your favorite seafood recipe to be featured in The Galley, you can email it to [email protected]
