Article by Mary Jock
Pan-Fried Black Drum with Pecan Sauce
2 black drum fillets
1 cup milk
1 egg
1 tsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 cup all purpose flour
1/2 cup olive oil
Sauce:
1 stick butter
1 cup chopped pecans
1/2 tsp. kosher salt
1 tsp. champagne vinegar
2 tsp. fresh lemon juice
1 TBSP parsley, finely minced
Rinse the fillets and pat them dry.
In a small mixing bowl or shallow dish, whisk together the milk, egg, mustard, kosher salt and cayenne pepper.
Spread the cup of flour on a shallow dish or dinner plate.
First, dredge the fish in the flour, then into the egg/milk mix and then back into the flour.
Lay fillets in a single layer on a flat surface like a plate or baking sheet.
Allow the battered fish fillets to sit while making the sauce.
Start by melting butter in a large, wide skillet over low heat.
Continue cooking for about 6-7 minutes, until butter is golden brown and milk fat solids have browned lightly as well.
Add pecans and cook for about one minute, until they are shiny and slightly toasted in the butter. The butter will be foamy at this stage.
Remove from heat.
Whisk in the kosher salt, champagne vinegar and lemon juice.
Set aside.
Add the olive oil to a skillet and heat over medium-high heat.
When the oil starts to shimmer, add the fillets.
Cook about 2 minutes per side. Don’t overcook the fish, because it will dry out.
Set fish fillets on plate.
Whisk the parsley into the sauce and then divide it between the two fish pieces.
Serves 4.
Pan Seared Scallops with Lemon Caper Sauce
1/3 cup kosher salt, plus more for seasoning
1 cup hot water
1 lb. large scallops, about 14 to 16
4 cups ice water
3 TBSP olive oil
1 TBSP unsalted butter
2 TBSP garlic, minced
1/2 cup white wine
1 cup unsalted chicken broth
1 tsp. lemon zest
2 TBSP lemon juice
2 TBSP capers, rinsed
1 TBSP dijon mustard
Black pepper, for seasoning
1 TBSP dill, chopped
1 tsp. chives, chopped
6 lemon wedges
In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt.
Add ice water to cool the brine.
Add scallops to the brine and let stand for 10 minutes.
Line a sheet pan with paper towels and set aside.
Drain the scallops.
Rinse under cold water and then arrange in a single layer on the paper towel-lined sheet pan.
Place another paper towel on top of the scallops and gently pat scallops dry. Remove as much surface moisture as possible for the best browning results when cooked.
Allow scallops to sit for 10 minutes at room temperature before cooking.
In a 12-inch saute' pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
Sprinkle scallops lightly with salt on both sides.
Place scallops into the hot pan without crowding.
Gently press scallops with a spatula to make direct contact with the pan.
Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
Add butter to the pan.
Turn the scallops over and cook the second side.
Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate. Do not discard pan.
In the same pan used for cooking the scallops, turn heat to medium.
Add garlic and cook for 1 minute, until fragrant but not browned.
Increase heat to medium-high and add wine.
Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan.
Cook until sauce is reduced by half, about 1/2 cup, 8 to 10 minutes.
Turn off heat and whisk in Dijon mustard.
Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
Taste sauce and season with salt and pepper as needed.
Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Marinated Grilled Shrimp
2 lbs. raw shrimp, peeled and deveined
1/3 cup olive oil
1/4 cup freshly squeezed lime juice
3 tsp. minced garlic
3 TBSP chopped fresh parsley, save 1 TBSP for garnish
2 TBSP Worcestershire sauce
1 TBSP honey
1/4 tsp. salt
Pinch of pepper
Fresh lime wedges
In a zip lock bag, combine all of the marinade ingredients.
Shake until completely combined.
Place shrimp in a large zip-top bag.
Pour the marinade in the bag with the shrimp.
Seal the top of the bag and place shrimp in the refrigerator to marinate for at least 20 minutes, but not more than 2 or 3 hours.
Remove shrimp from the bag and discard the marinade.
Thread shrimp onto skewers and grill over high heat for 4-6 minutes, or until done.
If you prefer, you can also broil the shrimp on a sheet pan in the oven for about 7-8 minutes.
Garnish with fresh lime wedges and additional chopped parsley.
Serve.
Steamed Mussels with White Wine Broth
2 lbs. mussels, cleaned
1 TBSP butter
2 small shallots, thinly sliced
4 garlic cloves, finely chopped
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving
Melt butter in a large pot with lid over medium heat.
When the butter begins to bubble, stir in the shallot and garlic.
Cook until softened, about 5 minutes.
Add the chicken stock, white wine and mussels. Toss.
Cover the pot with the lid and cook until all of the mussels have opened, 6 to 10 minutes.
If any mussels do not open, discard them.
Remove the pot from the heat then stir in the cream and parsley.
Taste the broth then adjust to taste with salt, pepper or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Baked Flounder with Panko and Parmesan Cheese
4 flounder fillets
1/4 cup butter, melted???? ?
2/3 cup grated Parmesan cheese
1 cup panko breadcrumbs
Salt
Pepper, freshlyground
1 TBSP thyme
Preheat oven to 400- degrees.
Lightly grease a large, shallow baking dish.
Arrange flounder fillets on prepared baking dish and brush with 1 TBSP butter.
Combine remaining 3 TBSP butter with breadcrumbs, Parmesan cheese, salt, pepper and thyme in a bowl.
Sprinkle mixture over flounder.
Bake until fish flakes easily with a fork, 15 to 20 minutes.
Carefully transfer fillets to a plate with a spatula.
Serves 4.
Seared Black Sea Bass with Potatoes & Herb Sauce
2 celery stalks, roughly chopped
2 cups packed fresh cilantro
1 leek (dark green top only), roughly chopped
Juice of 1/2 lemon
Pinch of kosher salt
1 lb small fingerling potatoes
4 sea bass fillets
Kosher salt
2 TBSP olive oil
8 scallions, trimmed
1/2 cup Greek yogurt
Cilantro sprigs for garnish
Puree celery, cilantro, leek, lemon juice and pinch of kosher salt in blender until smooth.
Pour into a fine-mesh strainer set over a medium bowl.
Let sit, stirring mixture in strainer occasionally so all juice drains.
Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender.
Heat large skillet over medium-high heat until skillet is very hot.
Pat fish dry with paper towel and season with salt.
Pour oil in pan and place fish skin side-down in pan.
Cook 4 minutes or until skin is very crisp.
Turn and cook 2 minutes longer. Transfer fish to plate.
Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
Divide yogurt, potatoes, fish and scallions between 4 plates.
Spoon green juice around fish and garnish with cilantro.
Serves 4.