Article by Mama Jock
Crab Benedict
1 lb. crab meat
1 lb. asparagus
3 egg yolks
1/4 cup lemon juice
4 English muffins
8 hard boiled eggs
2 cups water
In a saucepan, bring the water to a boil.
Cut the asparagus in 1 inch slices and place in the boiling water for 5 minutes.
In a food processor put the egg yolks and slowly add the butter, then the lemon juice.
Cut the English muffins in half and toast.
Place several pieces of asparagus on each muffin and then spread crab meat on top of asparagus.
Top with the sauce.
Serve immediately.
Serves 4.
Mussels in White Wine
6 lbs. mussels
3 cloves garlic, crushed
3 cups dry white wine
1/4 cup chopped parsley
1 lb. linguine
In a large kettle place the mussels, garlic and white wine; bring to a boil.
Cover the pan until the mussels open.
Cook the linguine according to directions.
Drain and place in a large bowl.
Pour the mussels and broth over the pasta and garnish with parsley.
Serves 6.
Greek Marinated Bluefish
2 1/2 lbs. bluefish fillets, boned and skinned
1/2 cup olive oil
Juice of one lemon
3 garlic cloves, chopped
Salt and pepper
3 TBSP. fresh rosemary, chopped
3 TBSP. fresh oregano, chopped
5 ripe tomatoes, sliced
Preheat oven to 425 degrees.
Rinse the fillets and dry thoroughly.
Divide into 6 servings.
Place the fillets in a shallow dish.
Combine olive oil, garlic, salt and pepper.
Add half of the fresh herbs and pour over fish, making sure each piece is well coated.
Marinate in refrigerator for at least one hour.
When ready to cook, drain the marinade and bake uncovered for 8 to 10 minutes, or until done. Can also be broiled.
Serve the fish on a bed of sliced tomatoes and sprinkle with remaining fresh herbs; drizzle with olive oil.
Serves 6.
Flounder Italiano
4 flounder fillets
8 TBSP. butter, divided
Salt and pepper, to taste
1 medium zucchini, seeded and diced
6 plum tomatoes, diced
1 small red onion, diced
1 medium green pepper, diced
1/2 cup sliced black olives
2 cloves garlic, minced
1/4 cup white wine
Parsley
Preheat oven to 350 degrees.
Place fillets in a shallow baking dish.
Top each fillet with 1 TBSP. of butter; season with salt and pepper.
Bake for 10 to 12 minutes.
While fish is baking, place remaining butter into a large hot skillet.
Add the zucchini, tomatoes, onion, green pepper, olives and garlic; saute until tender.
Add white wine and reduce slightly to a sauce consistency.
Season with salt and pepper.
Place fish on individual serving plates and spoon topping over fillets. Garnish with parsley.
Serves 4.
Pan Fried Sea Bass
2 TBSP. olive oil
4 TBSP. butter, divided
4 sea bass fillets, skin on
Salt and pepper
2/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/2 cup heavy cream
Heat a large skillet with olive and 1 TBSP. butter.
Season the fillets with salt and pepper.
Place in skillet; cook 5 minutes on each side.
When fish is done, set aside on a plate and deglaze the pan with the vermouth.
Add the thyme and saffron leaving to bubble until its reduced by two thirds.
Add remaining butter and whisk in the heavy cream; heat through.
Serve fillets with the cream sauce.
Serves 4.
Buffalo-Style
Flounder
2 TBSP. unsalted butter
2 TBSP. hot sauce
1 TBSP. maple syrup
1/4 tsp. paprika
Salt
3 TBSP. crumbled blue cheese
2 TBSP. plain yogurt
1 TBSP. fresh lemon juice
1 package greens of your choice
3 stalks celery
2 carrots, thinly sliced
Vegetable oil, for brushing
4 skinless flounder fillets
Ground pepper
Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until butter melts.
Whisk to combine.
Preheat grill or grill pan to medium.
Whisk the blue cheese, yogurt, lemon juice, 1 TBSP. water, 2 tsp. of the prepared sauce and 1/4 tsp. salt in a large bowl.
Add the salad greens, celery and carrots; set aside, but do not toss.
Brush the grill with vegetable oil and season the flounder with salt.
Grill, brushing occasionally with the sauce until just cooked through, about 4 minutes per side.
Toss the salad; add salt and pepper to taste.
Serve with the fish and the remaining sauce.
Serves 4.
Pasta with Mussels and Vodka Cream Sauce
Salt and Pepper
3/4 lb. bow tie pasta
2 TBSP. extra-virgin olive oil
1/3 lb. lean bacon, finely chopped
1 small onion, fine chop
4 cloves garlic, chopped
3/4 tsp. crushed red pepper
1/2 cup vodka
3 basil leaves, torn
1 (14 oz.) can diced or crushed tomatoes
1/3 cup heavy cream
1/2 cup frozen peas
2 lbs. scrubbed and debearded mussels
Crusty bread
Parmesan
Bring a large pot of water to a boil, add salt and pasta; cook al dente.
Drain, reserving 1 cup of the cooking water.
In a deep skillet with a tight fitting lid, heat the olive oil over medium heat.
Add the bacon, cook 2-3 minutes.
Add the onion, garlic and chili; season with pepper.
Cover and cook, stirring for 5 minutes.
Stir in the vodka and reduce by half.
Stir in the tomatoes and basil; bring to a simmer.
Add the heavy cream and bring to a simmer.
Add the mussels, cover and cook until they open.
Discard any unopened shells.
Add the pasta to the mussels, adding some of the reserved cooking water as needed to thin sauce.
Add the peas; toss to combine.
Serve the mussels and pasta with crusty bread and cheese.
Serves 4.
Cornmeal Crusted Flounder
1/2 cup cornmeal
1/4 cup crushed pecans
2 tsp. minced onion
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
3 TBSP. mayonnaise
2 TBSP. apricot preserves
1 lb. flounder fillets
Heat nonstick skillet over medium heat.
Add cornmeal, pecans, onion, garlic powder, salt, paprika and pepper; cook and stir 3 minutes or until cornmeal begins to brown.
Transfer to shallow dish.
Combine mayonnaise and preserves in small bowl.
Coat fish; dredge in toasted cornmeal mixture, turning to coat evenly.
Coat same skillet with nonstick cooking spray; heat to medium.
Add fish, cook 3 to 4 minutes on each side.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
