Article by Mama Jock
Blackened Flounder
1 lb. flounder fillets
1 envelope Margarita cocktail mix
1 egg, beaten
1/2 cup Panko bread crumbs or cornmeal
Salt and pepper, to taste
Combine breadcrumbs and Margarita mix in a plastic bag.
Place crumb mixture in pie plate.
Moisten fillet in egg, roll in the crumbs, pressing them firmly into the fish.
Pan fry in 2 to 4 TBSP. of oil or butter, or broil on greased pan in oven for 12 to 14 minutes per side.
Serves 2 to 3.
Almond Topped Fillets
1 TBSP. butter
1 small onion thinly sliced
4 fillets (any white fish)
1 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
1/4 cup Parmesan cheese
1/4 cup mayonnaise or sour cream
1 TBSP. parsley, minced
1 TBSP. lemon juice
2 TBSP. sliced almonds, toasted
Preheat oven to 400 degrees.
Melt butter in 13x9 baking dish until melted, then place the fish on top.
Sprinkle fillets with salt, dill and pepper.
Combine cheese, mayo or sour cream, parsley and lemon juice; spread over fish.
Baked uncovered for 18 to 20 minutes.
Top with toasted almonds.
Serves 4.
Broiled Flounder and Shrimp
1 1/2 lbs. flounder fillets
12 large shrimp peeled and deveined
1 cup white wine
Juice of one lemon
3/4 tsp. paprika
Olive oil
1 clove garlic, minced
2 plum tomatoes, peeled, seeded and cut into strips
1 bag spinach
Salt and pepper to taste
4 pieces soft flatbread
Preheat oven to medium-high broil.
Grill the flatbread until lightly charred.
Cut into wide strips and set aside.
Lightly oil a baking dish.
Place fillets and shrimp in baking dish and season with the wine, paprika, salt and pepper and cook until golden brown.
In a separate pan, sauté spinach with garlic and tomato strips in olive oil.
Place bread strips in a crisscross pattern and top with the spinach and flounder and garnish with the shrimp.
Serves 4.
Striped Bass Chowder
18 oysters
4 TBSP. butter
1 medium leek, white part only, diced
1 medium onion, diced
3 shallots, minced
1 tsp. dried thyme leaves
5 strips bacon, diced
3 tsp. flour
3 cups fish stock
2 cups bottled clam juice
1/2 cup dry white wine
2 large potatoes, diced
2 oz. Virginia ham, finely diced
2 cups corn kernels, fresh or frozen
1 cup heavy cream
1/4 cup sherry
4 drops Tabasco
1 lb. striped bass, skinned and cut into 1 inch cubes
16 oz. lump crab meat
Salt and pepper to taste
Chopped chives for garnish
Shuck oysters and strain the oyster liquor. Reserve oysters and liquor separately.
In a sauté pan, melt butter; add the leeks, onions, shallots and thyme; cook until transparent.
In a large saucepan, cook the bacon until crisp.
On low heat, add the flour and cook the roux for 5 to 6 minutes.
Add the fish stock, clam juice, oyster liquor, wine, potatoes and diced ham.
Bring to a simmer.
Add the cooked leek-onion mixture and reduce all by 1/4.
Add the corn and cook for 4 minutes.
Add the cream, sherry and Tabasco sauce and cook for 4 more minutes, stirring so as not to scorch.
Season with the salt and pepper.
Add the striped bass, crabmeat and oysters. Cook an additional two minutes.
Garnish with the chopped chives.
Serves 6.
Scallops and Orange Salad
2 small oranges
1 TBSP. olive oil
2 tsp. soy sauce
1 tsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup chopped walnuts
1 lb. sea scallops
1 small red onion, thinly sliced
1 bag (6 ounce) baby spinach
Grate zest from 1 orange into a small bowl.
Cut peel from both oranges and slice flesh into segments; set aside.
Squeeze juice from membranes into bowl with zest.
Whisk in 1/2 TBSP. olive oil, soy sauce, honey and 1/4 tsp. each salt and pepper.
Heat a large nonstick skillet over medium-high heat.
Toast walnuts for 5 minutes, stirring frequently; remove from heat.
Heat remaining 1/2 TBSP. olive oil in skillet.
Season scallops with remaining 1/4 tsp. each of salt and pepper.
Saute 3 to 4 minutes per side.
Remove from skillet; keep warm.
Toss orange segments, walnuts, red onion and spinach with dressing.
Place salad on each plate and top with scallops.
Serves 4.
