Article by Mama Jock
Martini Scallops
ala Wenzel
2 TBSP. garlic-flavored olive oil
1 ½ tsp. butter
16 scallops, dried well
½ tsp. onion powder
Salt and pepper to taste
1/3 cup vermouth
2 TBSP. capers, drained
1 ½ tsp. red pepper flakes
Heat olive oil in a large skillet over medium heat.
Melt butter and arrange scallops in the skillet, leaving space between each.
Season with onion powder, salt and black pepper.
Cook until lightly browned, about 4 minutes per side.
Turn heat to high and add vermouth, capers, and red pepper flakes.
Cook until scallops are golden brown, glazed and the vermouth has nearly evaporated, 5 to 8 minutes.
Serves 2.
Sweet and Sour Shrimp with Pineapple
¾ cup quick-cooking rice
1 (8 oz.) can pineapple chunks in juice, drained (reserve juice)
3 TBSP. rice vinegar
3 TBSP. ketchup
1 TBSP. cornstarch
2 tsp. sugar
3 tsp. canola oil
1 ½ lbs. jumbo shrimp, peeled and deveined
1 green bell pepper, cut into ½-inch pieces
1 cup shredded carrot
2 scallions, thinly sliced
Cook rice according to package directions.
Combine reserved pineapple juice, vinegar, ketchup, soy sauce, cornstarch and sugar in medium bowl.
Heat 2 tsp. oil in a large nonstick skillet over medium-high heat.
Add shrimp and cook, turning once, just until opaque; transfer to plate.
Return skillet to heat and add remaining 1 tsp. oil.
Add bell pepper and carrot; stir fry until crisp tender.
Add pineapple juice mixture and shrimp; bring to boil and cook until sauce thickens.
Divide shrimp and rice among 4 plates and sprinkle with scallions.
Serves 4.
Flounder with
White Sauce
1 ½ lbs. flounder fillets
2 TBSP. butter
1/3 cup dry white wine
¼ cup lemon juice
Salt and pepper
Paprika
White Sauce
1 TBSP. butter
3 TBSP. green pepper, diced
1 TBSP. flour
Salt and pepper
¾ cup milk
¼ cup shredded sharp cheese
Place butter, wine, lemon juice, and salt and pepper in a large frying pan and bring to a boil.
Place the fillets in the liquid, cover and gently poach for 6 or 7 minutes, until the fish flakes easily with fork.
Place fish on a platter and spoon white sauce over the fillets.
Sprinkle with paprika.
For the sauce, melt butter in a small saucepan.
Add green pepper and cook 5 minutes.
Add flour, salt and pepper.
Add milk, blend and cook until mixture thickens, stirring constantly.
Add cheese and stir until completely melted.
Serves 4.
Flounder with Tomatoes, Black Olives and Corn
1 ½ TBSP. olive oil
5 cloves garlic, thinly sliced
2 (16 oz.) cans diced tomatoes
1 cup dry white wine
1 (2.25 oz.) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 flounder fillets
In a large skillet, heat oil over medium heat.
Cook garlic in oil for 1 minute.
Stir in the diced tomatoes with juice, ¾ cup wine, black olives and corn.
When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish.
Cover, and cook 20 to 25 minutes.
If the sauce begins to dry out, add an additional ¼ cup wine.
Serves 4.
Grilled Yellowfin Tuna Steaks
2 yellow fin tuna steaks
1 cup soy sauce
½ cup lemon juice
2 cloves crushed garlic, for each steak
4 TBSP. extra-virgin olive oil
Sea salt, to taste
Black pepper, to taste
In a shallow 9x13 inch glass dish, prepare all of the marinade ingredients.
Marinate both sides of tuna steaks.
If you have more than 2 tuna steaks, you might need to adjust the ingredients to marinate.
Place in refrigerator for 30 minutes only, before grilling.
Light grill while tuna is marinating.
Wipe grate with oil to prevent tuna from sticking.
Grill for 4 minutes or less per side.
If you prefer steaks to be more rare, grilling time should be 2 ½ minutes on each side.
Serves 2.
Shrimp and Crab Stuffed Flounder
2 TBSP. butter
1 cup onion, chopped
2 (4.5 oz.) cans small shrimp, drained
1 (4.5 oz.) can sliced mushrooms, drained
½ lb. cooked crabmeat
½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
½ tsp. Worchestshire sauce
1 can of cream of mushroom or potato soup
1/3 cup chicken broth
2 TBSP. water
2/3 cup shredded Cheddar cheese
2 TBSP. minced fresh parsley
4 or 6 flounder fillets patted dry
Preheat oven to 400 degrees.
Lightly grease a 9x13 inch baking dish and set aside.
In a saucepan, melt butter and saute onion, shrimp and mushrooms until onion is tender.
Stir in crabmeat, salt, pepper, paprika and Worchestshire sauce; heat through.
Spoon the crab mixture onto each flounder fillet.
Roll the fillet up and fasten with toothpicks.
Place rolled fillets in prepared baking dish.
In a small bowl, whisk together soup of your choice, chicken broth and water until smooth.
Pour over fillets and sprinkle the cheese over the top.
Cover the dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil, sprinkle the parsley over top of fillets and return to oven, bake uncovered for 5 minutes.
Serves 4 to 6.
Marinated Broiled Flounder
1 ½ lbs. flounder fillets
4 TBSP. butter
½ cup mayonnaise
2 TBSP. dry vermouth
¼ tsp. onion powder
Salt to taste
1/8 tsp. pepper
½ cup crushed cornflakes
Place fillets on a buttered piece of foil on a broiler pan. In a bowl, melt the butter and mix with the mayo, vermouth, onion powder, salt and pepper.
Pour over the fillets and marinate them for 10 minutes.
Sprinkle with the cornflakes and broil, 4-inches from the heat, for 6 to 8 minutes, until the fish flakes with a fork.
Serves 4.
Weakfish Stuffed
with Ham
2 whole weakfish, gutted,
¼ cup butter softened
1 cup ham, finely chopped
1 cup green onion, thinly sliced
½ cup green olives stuffed with pimiento, finely chopped
Flour
Salt and pepper to taste
Preheat oven to 425 degrees.
Rinse fish thoroughly and pat dry with paper towels.
Put a wide shallow baking pan in the oven to preheat.
Make stuffing by combining softened butter, ham, green onions and olives.
Mix well.
Divide evenly between the fish and place the stuffing in the fish gut cavity.
Coat the fish with flour and shake off the excess; place fish on wax paper or work surface.
Remove baking pan from the oven and melt enough butter in the preheated pan to cover the bottom of the pan.
Lay fish in the butter and turn to coat both sides.
Bake for at least 20 minutes or more depending on thickness and size of the weakfish (10 minutes per inch and add 5 minutes for the stuffing).
Fish is done when flaked with a fork and opaque to the bone.
Serves 4.
Stir-Fried Tuna with Broccoli
2 cups broccoli florets
1 TBSP. peeled and minced fresh ginger
1 tsp. minced garlic
2 TBSP. soy sauce
2 TBSP. dry sherry or rice wine
1 TBSP. cornstarch
1 lb. tuna steaks, cut into 1-inch cubes
2 TBSP. peanut oil
1 cup chopped red bell pepper
½ cup snow or snap peas, fine strings removed
½ cup minced scallions, both green and white parts
1 cup fish or chicken stock
1 tsp. sesame oil
Parboil or microwave the broccoli until barely tender. In a bowl combine the ginger, garlic, soy sauce, sherry and cornstarch; add the tuna chunks and stir to blend.
Marinate for about 20 minutes.
Drain and reserve marinade.
Heat a wok or 12-inch nonstick skillet over high heat.
Add the peanut oil and heat until it smokes.
Toss the fish in the oil and stir fry until it browns lightly.
Remove the tuna and wipe skillet clean.
Reheat wok or skillet, add the remaining oil and stir fry the pepper and broccoli over high heat for about 2 minutes.
Stir in the snow peas and scallions.
Add the fish marinade and stock and bring to a boil; the sauce will thicken slightly.
Stir in the sesame oil.
Serve over rice.
Serves 4.
Pepper Fried
Sea Bass
1 cup milk
1 lb. sea bass fillets
Vegetable oil for frying
1 ½ cups cornmeal
2 TBSP. black pepper
½ tsp. cayenne pepper
Salt to taste
Lemon wedges
Spicy pepper sauce, recipe follows
Pour milk into a bowl and let the fish soak in it while you heat 3 to 4 inches of oil to about 375 degrees.
Mix the cornmeal in a plastic bag with the peppers and salt.
Drain the fillets and shake in the cornmeal mixture, shaking off the excess coating and fry them until golden brown on both sides.
Drain on paper towels and serve immediately with then lemon wedges or the pepper sauce.
Spicy Pepper Sauce
1 TBSP. vegetable oil
1 TBSP. minced garlic
1 TBSP. peeled and minced fresh ginger
1 TBSP. soy sauce
1 tsp. chili-garlic paste
1 cup chicken or fish stock
1 TBSP. cornstarch
Heat oil in a small saucepan over medium high heat; add the garlic, cook, stirring until it is golden brown.
Add the ginger; cook 1 minute.
Add the soy sauce and chili paste and stir.
Mix the cornstarch with 1 TBSP. of stock.
Add the stock to the sauce then add the cornstarch mixture; cook, stirring until just thickened.
Use immediately.
Serves 2 to 4.
If you are interested in sharing your favorite seafood recipe with readers of the Coastal Fisherman, you can email it to Mama Jock at [email protected]. All of Mama Jock’s recipes since 2005 can be found in the Recipe Section on our website, www.coastalfisherman.net.
