Article by Mama Jock
Crab-Stuffed Portobellos
2 portobello mushrooms
2 TBSP. olive oil
1 garlic clove, minced
6 oz. crabmeat
5 tsp. mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese
Remove and discard stems from mushrooms.
Place caps on a greased baking sheet.
Combine oil and garlic; brush over mushrooms.
Broil 4-6 inches from the heat for 4 to 5 minutes or until tender.
In a small bowl, combine crab and mayonnaise.
Place a red pepper half on each mushroom; top with crab mixture.
Broil 2-3 minutes or until heated through.
Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Serves 2.
Zesty Flounder
4 flounder fillets
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP. flour
1/4 cup butter, divided
1/4 cup shallots, chopped
2 cloves garlic, minced
Sauce:
2 TBSP. chicken broth
1 TBSP. capers
1/8 tsp. salt
2 TBSP. lemon juice
2 TBSP. fresh parsley, chopped
Sprinkle fish with 1/4 tsp. of salt and pepper.
In a shallow dish, add flour.
Dredge fillets in flour, shaking off excess.
In a large skillet, heat 1 TBSP. butter over medium-high heat.
Add 2 fillets; cook 3 minutes per side or until fish flakes easily with fork.
Remove fillets from skillet; keep warm.
Repeat procedure with 1 TBSP. butter and remaining 2 fillets, remove and keep warm.
Add shallots and garlic to skillet, sauté 4 minutes or until golden brown.
To make the sauce, stir the chicken broth, capers and remaining 1/8 tsp. salt in with the shallots and garlic; cook 2 minutes.
Remove from heat; stir in lemon juice, parsley and remaining 2 TBSP. butter.
Serve over fish.
Serves 4.
Cheesy Oven-Fried Bluefish
2 lbs. bluefish fillets
1 cup milk
1 cup Panko bread crumbs
1/4 cup butter
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 TBSP. salt
Shredded cheddar cheese
Preheat oven to 500 degrees.
Place bread crumbs in a dish; add oregano, garlic powder and salt and mix well.
Dip fillets in milk and roll in bread crumbs.
Place in a well greased pan; dot each fillet with a pat of butter.
Bake for 10 minutes or until fish flakes easily with fork.
Top with enough shredded cheese to cover each fillet 1 minute before fish is done.
Serves 4-5.
Shark with Boursin Herb Cheese
2 TBSP. butter
2 lbs. shark fillets
1 (4 oz.) package Boursin Cheese with Herbs (room temperature)
1 (14 oz.) can diced tomatoes with garlic, onion and peppers, drained
Salt and pepper to taste
2 TBSP. parmesan cheese
Preheat oven to 400 degrees.
Melt 1 TBSP. butter to coat bottom of glass baking dish.
Pat fillets dry and place in dish.
Spread the Boursin evenly over fish.
Pour the tomatoes over fillets and season with salt and pepper.
Sprinkle with parmesan cheese.
Drizzle with remaining 1 TBSP. of melted butter.
Bake uncovered for 25 minutes.
Serves 4.
Grilled Shark with Eggplant-Tomato Relish
4 TBSP. extra virgin olive oil
1 onion, 1/2 inch slices
8 oz. eggplant, peeled, cut into 1/2 inch slices
2 garlic cloves, minced
1 cup grape tomatoes, quartered
1 cup pitted Kalamata olives, coarsely chopped
2 tsp. balsamic vinegar
2 TBSP. chopped fresh basil
4 shark steaks, rinsed and patted dry
3 TBSP. extra virgin olive oil
1/4 tsp. salt
1 medium lemon, quartered
Preheat grill to medium heat.
Brush 2 TBSP. oil on both sides of eggplant and onion slices.
Grill onions 1 minute on each side.
Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side until tender.
Allow to cool.
Increase grill to high.
Brush both sides of fish with 3 TBSP. oil, sprinkle with salt and pepper.
Cook fish 3 minutes on each side or until opaque in center.
Chop eggplant and onions and combine with remaining 2 TBSP. of oil and relish ingredients.
Serve over fish with lemon wedges.
Serves 4.
Brown Sugar Glazed Tuna
1 TBSP. brown sugar
2 tsp. butter
1 tsp. honey
1 TBSP. olive oil
1 TBSP. Dijon mustard
1 TBSP. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tuna loin, divided into 8 pieces
In a small saucepan over medium heat, cook and stir brown sugar, butter and honey until melted.
Remove from heat; whisk in the oil, mustard, soy sauce, salt and pepper.
Cool for 5 minutes.
Place tuna in a large foil-lined pan; brush with brown sugar mixture.
Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with fork.
Serves 8.
