Article by Mama Jock
Flounder Tacos with Roasted Pineapple-Black Bean Salsa
3 pineapple slices
4 flounder fillets
Salt and pepper
1 ½ TBSP. extra-virgin olive oil
2 TBSP plus 1 tsp. lime juice
1 can (15 oz.) black beans, rinsed
½ cup cilantro, chopped
½ small red onion, finely chopped
2 TBSP. finely chopped jalapeno
8 corn tortillas (6-inch)
Preheat the broiler.
Arrange the pineapple on a foil-lined baking sheet.
Broil until lightly browned.
Let pineapple cool, then chop.
Season the fillets with salt and pepper; rub with ½ TBSP. extra-virgin olive oil.
Arrange the fillets on a baking sheet and drizzle with 1 tsp. lime juice.
Broil until opaque and flaky, 8 to 10 minutes.
Toss the pineapple with the black beans, cilantro, onion, jalapeno and remaining 2 TBSP. lime juice and 1 TBSP. of the oil; season.
Using a fork, flake the fish and divide among the tortillas.
Top with salsa.
Serves 4.
Roast Sea Bass with Mushrooms and Baby Corn
1 ¾ lbs. sea bass fillets
2 tsp. chili powder
Salt and pepper
2 TBSP. olive oil
2 TBSP. dry white wine or water
3 cloves garlic, minced
¾ lb. shitake mushrooms, brushed clean, stemmed, and sliced
1 can baby ears of corn, drained and halved
4 green onions, including tender green parts sliced thin
Preheat oven to 400 degrees.
Sprinkle fish with paprika, and salt and pepper to taste.
Pour the olive oil and wine into a baking dish large enough to hold the fillets in a single layer.
Scatter the garlic over the bottom of the dish and place the fillets in it.
Arrange the mushrooms on top.
Roast 15 minutes.
Baste the mushrooms and fish with the pan juices.
Scatter the baby corn ears over the fish and continue to cook, basting once or twice, until the corn is heated through and the fish is opaque throughout, about 5 minutes longer.
Remove from the oven and garnish with the green onions.
Serves 4.
Seafood Kabobs
¼ cup lemon juice
¼ cup olive oil
3 tsp. snipped fresh dill, divided
½ tsp. salt
½ tsp. white pepper
1 ½ lbs any firm fresh fish, cut into 1 ½ inch pieces
18 uncooked large shrimp, peeled and deveined
18 sea scallops
1 each large green, red and yellow peppers, cut into 1-inch pieces
In a small bowl, combine the lemon juice, oil, 1 tsp. dill, salt and pepper.
Place the fish, shrimp and scallops in a large resealable plastic bag.
Place the peppers in another resealable plastic bag.
Divide the marinade between both bags; seal and turn to coat.
Refrigerate for 20 minutes.
Drain and discard marinade.
On 6 metal or soaked wooden skewers, alternately thread the fish, shrimp, scallops and peppers.
Sprinkle with remaining dill.
Broil 6-inches from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Serves 6.
White Wine-Steamed Clams in Packets
10 to 12 lbs. (about 100) littleneck clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
½ cup chopped fresh parsley
2 cups white wine
2 ½ sticks unsalted butter, sliced
Salt and pepper
Preheat grill to medium.
Make the foil packets.
Tear off twenty 20-inch long pieces of heavy duty foil.
For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
Divide the shallots, garlic and parsley among the packets.
Drizzle each with about 3 TBSP. wine and top with 2 TBSP. butter and season with salt and pepper.
Gather the edges of the foil at the top and crimp to seal.
Place the packets on the grill; cook 10 to 12 minutes or until the clams open. (Discard any unopened clams.)
Serves 10.
Shrimp Pasta Alfredo
3 cups uncooked bow tie pasta
2 cups frozen peas
1 lb. medium shrimp cooked, tails removed, peeled and deveined
1 jar (15 oz.) alfredo sauce
¼ cup shredded parmesan cheese
In a dutch oven, cook pasta according to package directions, adding peas during the last 3 minutes of cooking; drain and return to pan.
Stir in shrimp and sauce; heat through over medium heat, stirring occasionally.
Sprinkle with cheese.
Serves 4.
Grilled Red Drum Fillets
2 large red drum fillets
½ onion, sliced
1 tomato, sliced
½ stick butter, sliced
2 tsp. lemon pepper
1 tsp. salt
Place fillets on a sheet of foil large enough to wrap them.
Place ½ of the onion slices under fillets and ½ over fillets.
Place sliced tomato over onions and fish.
Sprinkle lemon pepper and salt over all.
Wrap in foil and grill over medium-hot fire for 30 minutes.
Serves 2 to 3.
Baked Flounder with Feta and Tomatoes
1 TBSP. extra-virgin olive oil
1 ½ cups chopped onion
3 cups chopped tomato
¼ cup dry white wine
2 tsp. fresh oregano, divided
1 tsp. red wine vinegar
3/8 tsp. kosher salt, divided
¼ tsp. black pepper
Dash crushed red pepper
4 flounder fillets
1 TBSP. chopped fresh parsley
½ cup feta cheese
Preheat oven to 400 degrees.
Heat a large ovenproof skillet over medium heat.
Add oil and onion; saute for 5 minutes.
Stir in tomato, wine, 1 tsp. oregano, vinegar, 1/8 tsp. salt, black pepper and crushed red pepper; bring to a simmer; cook 3 minutes, stirring occasionally.
Sprinkle fish evenly with remaining ¼ tsp. salt.
Place fish in the tomato mixture.
Bake at 400 degrees for 18 minutes.
Sprinkle with remaining 1 tsp. oregano, parsley and feta.
Serves 4