Article by Mama Jock
Cornmeal Crusted Croaker with Asparagus and Fresh Tomato Sauce
4 large croaker fillets
2 cups flour
2 eggs, beaten
2 cups cornmeal
Canola oil
1 lb. fresh asparagus, trimmed
Olive oil
Salt and pepper
Dust fillets in flour.
Dip in beaten egg and then in cornmeal.
Heat 1/2 inch oil in skillet until hot.
Fry fillets one minute per side until they are golden.
Place on paper towel; keep warm in oven until serving time.
Cook asparagus in 1/2 inch of boiling water until tender.
Drain and reserve 1/4 cup of cooking water to use in sauce.
Toss with olive oil, season with salt and pepper and set aside.
For Fresh Tomato Sauce:
2 tomatoes, stemmed and chopped
4 leaves fresh basil, chopped
2 tsps. butter
1 TBSP. olive oil
2 shallots, chopped
1/4 cup white wine
1/4 cup asparagus cooking water
Salt and pepper
Heat butter in saucepan; add shallots and cook until soft.
Add wine and reduce down to about 1 ounce.
Add tomato and asparagus water to pan and bring to a boil. Simmer for 10 minutes until thick.
Puree with basil.
Season with salt and pepper.
Finish by whisking in olive oil.
To serve, lay cornmeal crusted croaker on asparagus and spoon tomato sauce around asparagus.
Serves 4.
Grilled Bluefish with Corn Salsa
Salt and pepper to taste
2 cups fresh or frozen corn kernels (thaw)
6 sprigs fresh cilantro, roughly chopped
2 tsps. red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 pinch cumin
2 limes, juice removed and saved
4 bluefish fillets
1 tsp. canola oil
Preheat oven to 225 degrees.
Mix first seven ingredients together in a glass or ceramic bowl. Cover for at least one hour.
Brush fillets with oil.
On a medium-hot grill, cook fillets for 2 to 3 minutes on each side.
Remove from grill and place in oven for 3 to 5 minutes.
While fish are in the oven, heat skillet until hot, add salsa and cook 2 minutes or until all ingredients are warm.
Remove from heat.
Arrange bluefish on plates and garnish with salsa.
Serves 4.
Flounder with Rice, Feta and Cucumber
1 cup brown rice
Salt and pepper
2 1/2 tsps. extra-virgin olive oil
1 lb. flounder fillets
3/4 tsp. paprika
1 cup English cucumber, diced small
1/3 cup fresh dill, roughly chopped
1/3 cup feta cheese, crumbled
2 tsps. fresh lemon juice
Cook rice according to package directions.
When cooked, place in a bowl and let cool 5 minutes.
In a large nonstick skillet, heat 1 1/2 tsps. of the oil over medium-high heat.
Pat fish dry and season with salt and pepper; sprinkle with paprika.
Cook fillets until opaque throughout, about 4 minutes, flipping halfway through.
Stir cucumber, dill, feta, 1 tsp. salt and lemon juice into rice.
Season with salt and pepper.
Top rice with fish.
Serves 4.
Sauteed Tautog with Pecan Sauce
4 fish fillets
Flour seasoned with salt and pepper
2 TBSP. butter
1/4 cup dry white wine
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
1/2 cup chopped pecans
2 scallions, chopped, including tops
Dip fillets in the seasoned flour. Shake off excess flour.
Heat butter in a nonstick skillet.
Saute fish until done, turning once to lightly brown both sides.
Remove and place on platter.
Add wine, lemon juice, Worcestershire sauce, pecans and scallions to pan.
Bring to a boil; boil 1 minute.
Pour over fish and serve.
Serves 4.
Striper Cakes
2 lbs. fish cut into 1/2 inch square pieces
3 TBSP. mayonnaise
2 TBSP. Dijon mustard
1 tsp. Old Bay seasoning
2 eggs
1 cup chopped onions
1 cup chopped red or green pepper
1 cup chopped celery
2 cups Panko breadcrumbs
2 TBSP. hot red pepper flakes (more or less to taste)
Mix all ingredients in a large bowl.
Wet hands with water and form into patties about 1 inch thick.
Add olive oil to a large skillet over medium heat and cook 4 minutes per side until golden brown.
Alternate Method:
Bake in 350 degree oven for 15 minutes; then broil for 5 minutes until nicely browned.
Makes 10 cakes.
If you would like to share your favorite seafood recipes with Coastal Fisherman readers, you can email them to [email protected] or mail them to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
