Article by Mama Jock
Baked Flounder with Mushrooms and Scallions
3 TBSP. olive oil or butter
4 cups sliced mushrooms
8 scallions, chopped
1/3 cup white wine
1 1/2 lbs. flounder
2 TBSP. chopped fresh tarragon or 1 tsp. dried
1/4 tsp. salt
1/4 tsp. paprika
Preheat oven to 350 degrees.
Coat a 13x9 baking dish with cooking spray.
Warm the butter or oil in a large skillet over medium heat.
Add the mushrooms and scallions and cook until the mushrooms begin to release their liquid.
Add the wine, cook 5 minutes longer.
Place the fish in the prepared baking dish.
Stir the tarragon into the mushrooms and spread the mixture over the fish.
Sprinkle with the salt and pepper and paprika.
Bake until the fish just flakes when tested with a fork, 15 to 20 minutes.
Serves 4.
Grilled Striped Bass with Mint-Cilantro Yogurt
1/4 cup plus 2 TBSP. plain Greek yogurt
2 TBSP. sour cream
1 TBSP. chopped parsley
2 tsp. chopped fresh mint
1/4 tsp. salt
1/4 tsp. pepper
Pinch of red pepper
4 striped bass fillets
2 tsp. vegetable oil
In a small bowl, combine the yogurt, sour cream, parsley, mint, salt, 1/8 tsp. black pepper and red pepper.
Coat a grill rack with cooking spray.
Preheat the grill.
Brush the fish with the oil, and season with the rest of the black pepper.
Place the bass on the rack and cook until golden, 5 to 6 minutes.
Turn and cook another 3 to 4 minutes.
Serve topped with the mint-parsley yogurt.
Serves 4.
Shark with Citrus Pesto
1 bunch fresh basil, stems removed
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin oil
1 cup grated Parmesan
4 (6 oz.) shark steaks
Extra-virgin olive oil
Salt and black pepper to taste
Garnish with lemon slices
Blend basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until mixture is finely chopped.
With the machine running, gradually add olive oil until mixture is smooth and creamy.
Transfer to a bowl and stir in Parmesan.
Place a grill pan over medium-high heat or preheat a gas grill.
Brush both sides of fillets with olive oil and season with salt and pepper.
Grill for 3 to 4 minutes on each side for a 1 inch fillet.
Transfer the grilled fish to serving plates, top with citrus pesto; garnish with lemon slices.
Serves 4.
Greek-Style Mahimahi
3 medium tomatoes, each cut into 8 wedges
2 TBSP. plus 2 tsp. extra-virgin olive oil, divided
1 TBSP. red wine vinegar
4 pieces mahi-mahi fillet with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 TBSP. chopped mint
2 TBSP. chopped dill
1 tsp. fresh lemon juice
8 very thin lemon slices
Preheat broiler.
Toss tomatoes with 2 TBSP. of oil, vinegar, and 1/2 tsp. salt.
Line broiler pan with foil and lightly oil fish.
Place fish skin side down on pan and season with 1/4 tsp. each of salt and pepper.
Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish.
Put 2 lemon slices on center of each fillet.
Drizzle lemon slices with remaining 2 tsp. oil.
Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes.
Cover with foil if topping browns too quickly.
Serve fish with tomatoes.
Serves 4.
Flaming Mr. Fish Cocktail
1 1/4 oz. vodka
2 1/2 oz. white sambuca
Raspberry Lemonade
Put vodka and white sambuca into a shaker with 3-4 ice cubes.
Shake and strain into a hurricane glass and top with raspberry lemonade.
If you would like to submit your favorite seafood recipe for possible publication in “The Galley” you can email it to [email protected].
