Article by Mama Jock
Tomato Walnut Flounder
4 flounder fillets
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP. butter
1 medium tomato, thinly sliced
Topping:
1/2 cup Panko bread crumbs
1/4 cup chopped walnuts
2 TBSP. lemon juice
1 1/2 tsp. butter, melted
Sprinkle fillets with salt and pepper.
In a large ovenproof skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned.
Place tomato slices over fish.
Combine the topping ingredients; spoon over tomato.
Broil 3-4 inches from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork.
Serves 4.
Sea Bass in Foil
4 sea bass fillets rinsed and patted dry
2 cups matchstick or shredded carrots
6 oz. green beans, ends trimmed
8 unpeeled baby red potatoes, thinly sliced
Nonstick cooking spray
4 tsp. lemon juice
2 tsp. dried parsley flakes
1 tsp. pepper
Preheat oven to 425 degrees.
Place 1 fillet, skin side down, on each of 4 (12x12 inch) sheets of foil.
Top each fillet with ½ cup of carrot, some green beans and 2 sliced potatoes.
Lightly coat fish and vegetables with cooking spray.
Sprinkle each with 1 tsp. lemon juice, ½ tsp. parsley flakes and ¼ tsp. pepper.
Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation.
Bake 30 minutes or until fish just begins to flake.
Let stand 5 minutes.
Carefully open foil packets, avoid hot steam.
Transfer contents to serving plates.
Serve immediately.
Serves 4.
Cornmeal Crusted Striped Bass
1 ½ TBSP. unsalted butter, plus more as needed
1 large shallot, finely chopped
1 small tomato, seeded and finely chopped
2 TBSP. white wine vinegar
2 TBSP. chopped fresh tarragon
Salt and pepper
½ lb. green beans (thin ones are best)
¾ cup cornmeal
8 striped bass fillets
½ cup half-and-half
Melt ½ TBSP. butter in a skillet over medium heat.
Add shallots and cook 3 minutes.
Stir in tomato, vinegar, ¼ cup water, 1 TBSP. tarragon and ¼ tsp. each of salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes.
Remove from heat.
Place green beans in a large microwave-safe bowl.
Drizzle with 1 TBSP. water, cover with plastic wrap and microwave about 4 minutes.
Season with salt and pepper; keep warm.
Place the cornmeal in a shallow bowl.
Dredge the fish; shake off excess.
Heat ½ TBSP. butter in a large nonstick pan over medium-high heat.
In batches, add the fish, cook until golden, turning once.
Add more butter between batches, if needed.
Transfer fish to plates.
Return the sauce to medium heat.
Add half-and-half; bring to a simmer; cook until slightly thickened.
Stir in remaining 1 TBSP. tarragon and ½ TBSP. butter and season with salt and pepper.
Serve fish with the green beans and top with sauce.
Serves 4.
Flounder Hoagie with Tartar Sauce
2 lbs. flounder fillets cut into 4-inch chunks
Salt and pepper
Wondra flour, for dredging
1 bottle lager beer
2 cups all purpose flour
2 TBSP. Old Bay Seasoning
1 egg, beaten
1 tsp. baking powder
6 hoagie rolls, split, buttered and toasted
Shredded lettuce
Tartar Sauce:
1 cup mayonnaise
½ lemon, juiced
2 TBSP. hamburg relish
2 TBSP. capers, chopped
2 TBSP. chopped fresh dill
2 TBSP. finely chopped parsley
1 tsp. Worcestershire sauce
1 tsp. hot sauce
Salt and pepper, to taste
Fill a deep skillet 2 ½ to 3 inches with oil.
Heat oil to 375 degrees. In a small bowl, combine all of the ingredients to make the tartar sauce; season with salt and pepper.
Season the fish with salt and pepper and coat lightly in the Wondra flour.
In a large bowl, whisk the beer, all purpose flour, Old Bay, egg and baking powder.
When the oil is hot, working with 2 pieces at a time, dip the fish in the batter and fry until dark golden, 4 to 5 minutes.
Place the fish on roll bottoms, layer with lettuce and lots of tartar sauce and the roll tops.
Makes 6.
Shrimp and Scallop Fettuccine
1 TBSP. butter
1 small onion, chopped
½ lb. sea scallops, rinsed and patted dry
½ lb. medium shrimp, peeled and deveined
½ lb. mushrooms, sliced
½ cup cola soda (not diet soda)
½ cup water
1 TBSP. freshly squeezed lemon juice
1 cup half-and-half
3 TBSP. flour
1 tsp. salt
1 lb. spinach fettuccine, cooked
3 TBSP. Parmesan cheese, shredded
2 TBSP. fresh parsley, chopped
Melt butter in a large skillet over medium heat.
Add onion; cook and stir until translucent.
Stir in scallops, shrimp, mushrooms, soda, water and lemon juice.
Reduce heat to medium low.
Cover; cook 5 minutes, stirring frequently, until scallops and shrimp are tender.
Combine half-and-half, flour and salt in a small bowl; mix well.
Gradually add to seafood mixture over medium-low heat, stirring constantly until thickened.
Divide fettuccine among serving bowls.
Spoon seafood mixture over pasta; garnish with cheese and parsley.
Serves 4 to 6.
Bluefish on the Barbie
2 lbs. blue fish fillets
6 oz. white wine
2 TBSP. fresh lemon juice
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. marjoram
1 ½ lbs. fresh tomatoes, skinned and chopped
4 TBSP. olive oil
Use double layer aluminum foil and shape into an oblong pan with 2-inch sides.
Place fish into it.
Place all ingredients over fish evenly and cover with foil.
Use low heat on barbecue grill.
Cook 30 minutes; check with fork for doneness.
To remove skin from tomatoes, drop them in boiling water for 30 seconds to 1 minute.
Then place them in cold water for couple of minutes; then remove skin.
