Article by Mama Jock
We are back for another great season of the Coastal Fisherman and I am excited to share some wonderful recipes with all of our readers. I love getting feedback and really enjoy the positive comments I receive from those who have tried the recipes. I am always looking for new dishes or cocktails to feature in The Galley and would love to share your favorite recipes with our readers, so if you have one that gets rave reviews from family and friends, all you need to do is email it to me at [email protected]. We’ll make you famous!
Hearty
Fish Chowder
2 medium potatoes, finely chopped (2 cups)
1 cup chopped onions
3 cloves garlic minced
1 can condensed cream of celery soup
1 (10 oz.) box frozen whole kernel corn
1 (10 oz. box) frozen baby lima beans
1 1/2 cups chicken broth
1/3 cup dry white wine or chicken broth
1 tsp. lemon-pepper seasoning
1 lb. of any whitefish fillets
1 can stewed tomatoes, undrained
1/3 cup nonfat dry milk powder
In a 4 quart slow cooker, combine the first 9 ingredients.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Place fish, in one piece on the mixture in the cooker.
If using low-heat setting, turn to high-setting and cook for 1 more hour.
Add undrained tomatoes and dry milk powder to the cooker, stirring gently to break up the fish.
Serves 6.
Asiago-Parmesan
Flounder
1 lb. flounder fillets
1 TBSP. lemon juice
1 to 2 TBSP. mayonnaise
1/4 cup grated parmesan cheese
Pepper to taste
4 TBSP. Asiago cheese (add after fish bakes)
Heat oven to 425 degrees.
Coat a 13x9 glass dish with cooking spray.
Combine lemon juice, mayonnaise, parmesan cheese and pepper in a bowl.
Place fillets in the glass dish; top with the mayonnaise mixture, covering the fish.
Bake 10 to 12 minutes.
Top the baked fillets with the asiago cheese and bake 5 more minutes.
Serves 4.
Linguine Pasta with Shrimp and Tomatoes
2 TBSP. olive oil
4 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 TBSP. butter
Salt and pepper to taste
1 lb. package linguine pasta
1 lb. peeled and deveined medium shrimp
1 tsp. Cajun seasoning
2 TBSP. olive oil
Heat 2 TBSP. of olive oil in a large saucepan over medium heat.
Stir in the garlic and cook for 2 minutes.
Add the tomatoes and wine.
Bring to a simmer and cook 30 minutes, stirring frequently.
Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
Fill a large pot with salted water, bring to a boil and add the pasta.
Cook uncovered until it is still firm to the bite, about 11 minutes.
Drain well.
Season the shrimp with the Cajun seasoning, salt and pepper.
Heat the remaining 2 TBSP. of olive oil in a large skillet.
Stir in the shrimp; cook until pink on the outside, about 5 minutes.
Stir the shrimp into the pasta sauce, then stir the sauce into the linguini to serve.
Serves 4.
Rockfish Baked with Apples and Zucchini
1/4 cup butter or olive oil
2 cups thinly sliced zucchini
1 cup peeled, cored and thinly sliced crisp apple
1 cup sliced onion
1 tsp. minced fresh thyme or 1/4 tsp. dried
Salt and pepper to taste
1/2 cup dry white wine
1 lb. rockfish fillet, cut into 1 1/2-inch chunks
Preheat oven to 375 degrees.
Smear 1 TBSP. of the butter or oil onto the bottom of a baking dish.
Layer the zucchini, apples and onion in the dish; dot with a little more butter, and sprinkle with the thyme, salt, and pepper.
Bake, uncovered for about 30 minutes.
Remove baking dish from the oven and raise the heat to 450 degrees.
Pour in the wine and place on top of the vegetables.
Season with more salt and pepper, dot with remaining butter and roast until the fish is tender, 15 to 20 minutes.
Serves 4.
Rockfish with Tomato
and Basil
4 plum tomatoes, quartered
1/4 cup plus 2 TBSP. extra- virgin olive oil, divided
Kosher salt
Black pepper
2 sprigs thyme leaves
3 cups basil, loosely packed
1/4 cup Greek yogurt
1 tsp. honey
2 TBSP vegetable oil
2 TBSP. unsalted butter
2 rockfish fillets
Heat oven to 215 degrees.
Place the tomatoes, skin side down on a baking sheet and drizzle with 2 TBSP. olive oil.
Sprinkle with 1/2 tsp. of salt, 1/2 tsp. pepper and thyme and bake for 2 to 3 hours until the tomato juices have mostly evaporated. Set aside.
For the sauce, combine basil leaves, 1/4 cup olive oil and 1 tsp. salt in a food processor and blend until smooth.
Mix in the yogurt and honey.
Refrigerate until ready to serve.
Heat vegetable oil and butter in a nonstick pan over medium-high heat.
Season fish on both sides with salt and pepper.
When the oil is hot, cook fillets 4 to 5 minutes on each side until golden brown and cooked through.
Remove from heat and let rest for 2 minutes.
Serve the fillets with the reserved tomatoes, a drizzle of oil and a dollop of the yogurt-based sauce.
Serves 2.
Tex-Mex
Shrimp and Grits
•Ingredients for Grits•
2 (32 oz.) cartons chicken broth
1 1/2 cups quick-cooking grits
1/2 cup half-and-half
1 cup shredded Monterey Jack cheese with peppers
1/2 tsp. ground chipotle chili pepper
•Ingredients for Shrimp•
2 TBSP. all-purpose flour
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. salt
2 lbs. large fresh shrimp, peeled and deveined
1/4 cup plus 2 Tbsp. butter, divided
1 jalapeno, seeded and minced
4 cloves garlic, minced
4 plum tomatoes, chopped
1/2 cup green onion, sliced
1 cup chicken broth
1/4 cup fresh lime juice
1/3 cup chopped fresh cilantro
1/2 tsp. salt
1/2 tsp. ground chipotle chili pepper
In a large saucepan, bring broth to a boil. Slowly whisk in grits, reduce heat, and simmer, stirring occasionally for 15 minutes, or until thickened.
Stir in half-and-half, and cook, stirring occasionally for 3 minutes.
Stir in cheese and chipotle pepper.
In a large bowl, stir together flour and next 3 ingredients.
Add shrimp, tossing to coat.
In a large skillet, melt 1/4 cup butter.
Add shrimp and cook, stirring occasionally for 2 to 3 minutes or until just pink.
Using a slotted spoon, remove shrimp from skillet.
Melt remaining 2 TBSP. butter in a skillet.
Add jalapeno and garlic; cook 2 minutes.
Add tomato and green onion; cook 1 minute.
Stir in broth and lime juice; cook 1 minute.
Stir in cilantro, salt, chipotle pepper and shrimp.
Cook until sauce is slightly thickened.
Serve immediately over grits.
Serves 6.
Spanish Rice with Clams
2 lbs. littleneck clams (about 24), scrubbed
1 TBSP. extra-virgin olive oil
1 fully cooked chorizo sausage, sliced 1/2-inch thick
1 leek, halved lengthwise and sliced
1 red bell pepper, finely chopped
4 cloves garlic, minced
2 bay leaves
1 cup arborio rice
2 cups low-sodium chicken broth
1/2 cup fresh parsley
1 cup frozen baby lima beans, thawed
Place clams in a large pot with 1 cup water.
Cover and cook over medium-high heat until the clams start opening, about 5 minutes.
As the clams open, transfer them to a bowl using tongs.
Discard any unopened clams.
Add the cooking liquid to the bowl with the clams, being careful of sand.
Use a paper towel sieve if necessary.
Cover to keep warm.
Wipe the pot clean and reduce heat to medium.
Add the olive oil and chorizo.
Cook, stirring occasionally until lightly browned.
Add the leek, bell pepper, garlic and bay leaves.
Cook until the vegetables are tender.
Add the rice; cook until lightly toasted, about 2 minutes.
Add chicken broth and 1 cup water; bring to a boil, then reduce heat to medium.
Cook, simmer, stirring occasionally until rice is tender.
Discard bay leaves.
Puree the parsley with 1/3 cup water in a blender until smooth.
Stir in lima beans, parsley puree and the clams and their juices into the rice mixture.
Cook 3 to 4 minutes.
Serves 4.
Flounder with Jalapeno Peppers
4 flounder fillets
2 TBSP. olive oil
1 tsp. garlic salt, or to taste
1/2 tsp. black pepper
1 to 2 jalapeno peppers cut crosswise into 1/8-inch thick slices
2 lemons, cut crosswise into 1/8 inch thick rounds
Preheat oven to 400 degrees.
Rinse fillets, pat dry, and place each on its own large sheet of foil (14”x12”).
Rub with oil and sprinkle with garlic salt and pepper.
Top each with 3 or 4 jalapeno slices and squeeze juice from ends of lemons over fish.
Arrange 3 or 4 lemon rounds on each fillet.
Fold foil and carefully seal edges to make packets. (Don’t assemble packets more than 20 minutes ahead because the lemon juice can alter the fish’s texture).
Bake until fish flakes with a fork, 10 to 12 minutes.
Serves 4.
