The Galley

Article by Mama Jock

Souped Up Flounder

1 lb. flounder fillets
1 medium onion, chopped
1 can cream of mushroom soup
1 (16 oz.) cup sour cream
1 cup grated cheddar cheese
Salt and pepper, to taste

Preheat oven to 325 degrees.
Mix mushroom soup and sour cream together.
Place fillets in a shallow glass baking dish.
Cover fish with onions and grated cheese.
Pour soup mixture on top.
Bake in 325 degree oven for 25 minutes.
Serve hot.
Serves 4.
Coconut Shrimp with Sweet and Sour Sauce

Sauce:
1 (20 oz.) can pineapple chunks in juice
3 cloves garlic, peeled
2 TBSP. soy sauce
2 TBSP. corn starch
½ to 1 jalapeño pepper, depending on heat desired
1 red bell pepper
2 TBSP. cider vinegar

Combine pineapple chunks (including juice) in a blender with the garlic, soy sauce and cornstarch; blend until smooth.
Add both peppers and blend until peppers are in small, but visible pieces.
Simmer over low heat for 15 minutes or until thickened.
Stir in vinegar.
Refrigerate until ready to use.
Serve warm or cold.

Shrimp:
½ cup flour
½ tsp. baking powder
½ tsp. paprika
½ tsp. seasoned or garlic salt
2/3 cup water
½ cup bread crumbs
2 cups shredded coconut
1 lb. deveined and peeled shrimp

Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium bowl.
Add water and whisk until batter is smooth; set aside.
In a separate bowl, mix together bread crumbs and coconut to make coating.
Heat 1-inch of vegetable oil in a heavy fry pan to 365 degrees.
Drop the shrimp, one by one, into the batter, then roll in coconut mixture, turning to coat shrimp well.
Fry the shrimp in batches 5-6 at a time until golden brown.
Remove and drain on paper towels.
Serves 4-5.

Grilled Tuna Rolls

Olive oil
Salt and pepper
1 lb. fresh tuna steak, 1-inch thick
1 firm ripe avocado, medium dice
¼ red onion, chopped
1 TBSP. minced scallion
1 TBSP. toasted sesame seeds
8 hot dog rolls
Romaine lettuce leaves

For the dressing:
2 TBSP. olive oil
1 lime, zested
3 TBSP. squeezed lime juice (2 limes)
½ tsp. wasabi powder
1 tsp. soy sauce
5 dashes Tabasco
2 tsp. salt
1 tsp. pepper

Heat grill; brush with oil.
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper.
Cook over hot coals for about 2 ½ minutes on each side.
Remove to a plate.
Allow to cool and cut into cubes.
Mix all of the dressing ingredients in a bowl.
Toss the avocado in the dressing; add the tuna, red onion, scallion and sesame seeds.
Line the rolls with the romaine leaves, fill with the tuna mixture and serve.
Serves 8.

Beer-Battered Wahoo

1 bottle Guinness Stout
4 eggs
1 tsp. paprika
1 tsp. pepper
Bag of slivered almonds
2 cups buttermilk pancake mix
1/8 tsp. vanilla extract
1/8 tsp. orange extract
1 Wahoo, cut into steaks and butterflied

Brown the almonds in butter.
Drain and completely dry the almonds; cool to room temperature.
Chop the nuts in half.
In a 9-inch pie pan, sift the pancake mix and add the almonds, paprika and pepper; blend thoroughly.
In another pie pan, scramble the eggs, add ½ of the bottle of beer, the vanilla and orange extracts; mix well.
Dredge the butterflied wahoo in egg batter; coat completely.
Dredge in pancake mix and dip back into egg batter, then back into mix.
Place the fish into a very hot and lightly oiled skillet.
Turn frequently until golden brown.
Serves 4-6.