Article by Mama Jock
Shrimp and Feta Cheese Pizza
Prepared dough for one 10-inch pizza
Olive oil
1/2 cup sauce
1/2 cup grated mozzarella cheese
1/4 lb. feta cheese, crumbled
1/2 lb. medium shrimp, shelled, deveined and cooked
9 Greek black olives, pitted
1 red onion, sliced very thin, separated into rings
1/2 tsp. coarsely chopped fresh rosemary
Salt and pepper
Preheat oven to 500 degrees.
Lightly coat a pizza pan or rimmed cookie sheet with olive oil.
Roll out dough into a 10 inch circle and place on pan or sheet pan.
Brush dough lightly with oil to cover completely.
Spread tomato sauce over dough, leaving a 1/2 inch border.
Spread cheese over sauce.
Top with shrimp, olives, onion, and rosemary.
Salt lightly and add a few grindings of pepper.
Bake for 5 to 10 minutes, or until cheese is bubbly and crust is golden.
Sprinkle entire pizza with extra-virgin olive oil.
Makes 8 slices.
Sauteed Sea Bass
1 cup flour
Salt and pepper
1 1/2 to 2 lbs. sea bass fillets
3 TBSP. butter
2 TBSP. olive oil
1 cup dry white wine
1 TBSP. butter, softened
2 TBSP. capers, drained
Preheat oven 200 degrees.
Place flour for dredging in a shallow bowl, season with salt and pepper.
Coat each fillet with seasoned flour and shake off excess.
Heat a large nonstick skillet for 3 minutes.
Add butter and oil.
Add the fillets, without crowding. Increase heat to high and saute until the bottom of the fillets are nicely browned.
Turn and brown other side.
Remove fish to a plate and keep warm.
Repeat with remaining fillets.
Deglaze pan with white wine.
Cook, stirring over high heat until reduced by one-third.
Stir in capers.
Plate fish and drizzle sauce around each fillet.
Serves 4.
Pineapple-Glazed Tuna
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
2 TBSP. reduced sodium soy sauce
2 1/2 tsp. packed brown sugar
2 tsp. cornstarch
2 tsp. toasted sesame oil
1/4 tsp. crushed red pepper
4 tuna fillets
1/2 tsp. black pepper
For glaze, in small saucepan combine pineapple juice, water, soy sauce, brown sugar, cornstarch, sesame oil and red pepper.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 more minutes.
Preheat broiler.
Line baking sheet with foil; lightly coat with nonstick cooking spray.
Rinse tuna and pat dry.
Place fillets skin side down on prepared sheet.
Drizzle tuna with a few TBSP. of glaze; sprinkle with black pepper.
Broil 4 inches from heat for 10 to 12 minutes or until fish flakes easily with fork.
Drizzle with remaining glaze.
Serves 4.
Grilled Tuna Sandwiches with Avocado Spread
For Spread:
1 avocado, halved, seeded, and peeled
1/3 cup olive oil
2 TBSP. lemon and 2 TBSP. water
1 TBSP. Dijon-style mustard
2 tsp. sugar
For Tuna:
4 skinless, boneless tuna fillets
3 TBSP. butter, melted
1/2 tsp. kosher salt
1/2 tsp. lemon-pepper seasoning
4 onion buns, split
1 small fennel bulb, cored and thinly sliced
1 orange, peeled, halved and thinly sliced
In a blender combine avocado, olive oil, lemon juice, water, mustard and sugar.
Blend and set aside.
Rinse fish; pat dry.
Brush both sides with melted butter and sprinkle with salt and lemon pepper.
Grill tuna on a greased rack of a covered grill directly over medium heat, 3 to 4 minutes per side.
Grill buns, cut sides down, until toasted.
Serve tuna on buns with avocado spread and fennel and orange slices.
Serves 4.
Weakfish with Cheese Sauce
4 weakfish fillets
2 TBSP. butter
2 TBSP. flour
1 cup milk
1/2 tsp. seafood seasoning
1/4 tsp. garlic
1/2 tsp. dry mustard
Salt and pepper
1/2 cup shredded sharp cheddar cheese
Place fillets on a buttered rack in saucepan.
Put enough boiling water in pan to cover bottom but not touch the fish.
Bring water to boil again, cover and simmer.
Steam fish for 10 minutes.
Make sauce by melting butter in saucepan, add flour and blend the milk in slowly.
When sauce is thick, add seafood seasoning, garlic, mustard, salt, pepper and cheese.
Stir until thoroughly mixed.
Remove the fish fillets to an oven-proof dish, sprinkle with salt and pepper and ladle a little cheese sauce over each fillet.
Place under broiler until the sauce bubbles.
Serves 4.
Weakfish with Madeira Wine
4 weakfish fillets
1 small onion, chopped
2 TBSP. chopped sweet bell pepper
3 TBSP. butter
1/2 cup chopped mushrooms
2 TBSP. minced parsley
1/2 cup Madeira
1/3 cup heavy cream
Steam fish by placing fillets on a buttered rack in a saucepan.
Put enough boiling water on bottom but not touching fish.
Bring water to a boil and steam fish for 10 minutes.
Saute onion and pepper in butter until the onion is transparent.
Add mushrooms and parsley; simmer 4 minutes.
Add Madeira; simmer 1 minute.
Add cream and bring just to the boiling point.
Serve the sauce ladled over the steamed fish and garnish with parsley.
Serves 4.
Angel Hair Pasta with Roasted Tomatoes and Shrimp
1 (16 oz.) package angel hair pasta
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
5 cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined
1 TBSP. red wine vinegar
1 tsp. sugar
1 tsp. salt
4 oz. goat cheese, crumbled
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil.
Cook pasta according to direction on package.
Drain and keep warm.
Spread tomatoes in a single layer on prepared baking sheet.
Drizzle with olive oil, stirring to coat.
Add garlic to pan, stirring to combine.
Bake, stirring halfway through, for 20 to 25 minutes or until tomatoes begin to burst.
Add shrimp to tomato mixture; bake for 3 to 4 minutes or until shrimp are cooked through.
Add vinegar, sugar and salt to shrimp mixture; stir well.
Spoon over cooked pasta.
Top with goat cheese and parsley, tossing gently to combine.
Serve immediately.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
