Article by Mama Jock
Shark Kebabs
2 lbs. shark steaks
1/2 cup dry sherry
1/2 cup rice wine
1/4 cup soy sauce
2 TBSP. lemon juice
1 clove garlic, minced
1/4 tsp. ground ginger
3 TBSP. vegetable oil
3 TBSP. peanut oil
Place fish in a glass bowl.
Combine remaining ingredients except oil.
Cover and chill for 2 hours, turning occasionally.
Reserving marinade, thread fish chunks on skewers, basting often with marinade.
Cook over low coals or under a broiler 10 to 15 minutes until fish flakes easily.
Serves 6.
Angel Hair with Jumbo Lump Crabmeat
8 oz. fresh jumbo lump crabmeat
2 tsp. fresh garlic, minced
6 oz. butter
2 tsp. fresh parsley, chopped
1 large fresh tomato, finely chopped, reserve juices
8 oz. angel hair pasta, uncooked
8 large fresh basil leaves
Keep a boiling pot of water ready as you begin the sauce preparation.
Add butter to a saute pan with the garlic and basil leaves.
Slightly brown the garlic as the basil leaves wilt.
Add the tomato with its juices and bring to a boil.
Place the angel hair in the boiling water and cook for 1 to 2 minutes. Drain well.
Add the chopped parsley and crabmeat to the tomato mixture.
Heat the crabmeat thoroughly in the sauce; do not overmix.
Place pasta in a bowl and pour the sauce with crabmeat over the pasta.
Serve immediately.
Serves 2 to 3.
Cracker and Parmesan Crusted Flounder
1 cup oyster crackers
1/3 cup Ritz crackers
3/4 cup Parmesan cheese
1/3 cup parsley
3 TBSP. chopped fresh chives
2 TBSP. fresh thyme leaves
1 TBSP. Old Bay seasoning
2 tsp. garlic powder
Flour, for coating
2 large eggs, beaten
Extra-virgin olive oil for frying
4 flounder fillets, rinsed and patted dry
Salt and pepper
Splash of heavy cream or half-and-half
Using a food processor, grind the oyster and Ritz crackers, parmesan cheese, parsley, chives, thyme, Old Bay and garlic.
Transfer to a shallow bowl.
Place the flour in another shallow bowl.
In a third bowl, beat the eggs and cream.
Fill a large skillet with 1/4 inch deep extra-virgin olive oil and heat to medium-high heat.
Preheat the oven to 200 degrees.
Season the fillets with salt and pepper.
Coat the fish with the flour, shaking off any excess, coat with the egg mixture, then with the cracker crumbs.
Fry the fish in the skillet, turning once until deep golden brown.
Transfer each batch to the oven to keep warm.
Serve with lemon wedges.
Serves 4.
Cajun Shark
1 1/2 lbs. shark, cut into bite sized pieces
3 TBSP. olive oil
1 clove garlic, crushed
2 TBSP. soy sauce
1 TBSP. lemon juice
1/8 tsp. crushed red hot pepper flakes
Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added.
Saute garlic in olive oil until golden brown; discard garlic.
Pat shark dry on paper towels.
Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes. Remove to a warm plate.
Add soy sauce and lemon juice to pan; cook 1 minute, stirring occasionally.
Add shark to the pan, sprinkle with the crushed red pepper, heat and stir for 1 minute.
Serves 4.
Fish Tacos with Spicy Cabbage
Cabbage
3 TBSP. Dijon mustard
1/2 cup sherry wine vinegar
2 tsp. honey
1 cup extra-virgin olive oil
2 cups red cabbage, sliced 1/4 inch thin
Tacos:
1 1/2 lbs. flounder fillets
2 TBSP. lime juice
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
10 6-inch flour tortillas, warmed on the grill
2 limes cut into wedges
1 1/2 cups mild cheddar cheese
1/2 cup cilantro, chopped
For the cabbage, combine first three ingredients, then slowly drizzle oil in to emulsify. Toss with cabbage.
Season with salt and pepper and set aside.
For the tacos, sprinkle fish with lime juice, garlic powder, cayenne pepper and toss to mix.
Let marinate at room temperature for 10 minutes.
Grill fish for about 1-2 minutes per side until opaque and cooked through.
Place pickled cabbage on warm tortillas, top with fish and a squeeze of lime.
Sprinkle on the cheese and cilantro.
Fold in half and serve immediately.
Makes 10.
Sauteed Softshell Crabs
1/2 cup flour
1/8 tsp. Old Bay seasoning
1/4 cup milk
6 soft-shelled crabs
4 TBSP. vegetable shortening
1/3 cup butter
2 TBSP. fresh chopped parsley
1 lemon, quartered
In a small bowl or brown bag, mix flour and Old Bay seasoning.
Dip crabs in milk and dredge in flour.
Shake off excess flour.
Heat shortening over medium heat.
Saute crabs 3 minutes on each side until golden brown. Set aside.
Drain off shortening from pan and wipe clean.
Melt butter in the same pan.
Pour butter over the crabs and sprinkle with chopped parsley and lemon juice.
Serves 3-6.
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.
