Article by Mama Jock
Weakfish and Veggie Pockets
1 lemon, zested
1 1/2 tsp. salt, plus more for seasoning
1/2 tsp black pepper
1 1/2 lbs. sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
5 tsp olive oil
4 trout fillets, skinned
8 thin slices lemon
1/4 cup mint leaves, chopped
Preheat oven to 350 degrees.
In a small bowl mix together the lemon zest, salt and pepper and set aside.
Lay out 4 large sheets of aluminum foil.
Place 1/4 of the sugar snap peas, 1/4 each of the yellow and orange bell peppers.
Over each pile of veggies drizzle 2 TBSP. of white wine, 1 TBSP. of lemon juice and 1 tsp. of olive oil.
Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned veggies with a piece of fish.
Sprinkle the fish with some of the reserved lemon zest mixture.
Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet.
Place the foil packets in the oven and bake for 15 to 18 minutes, depending on the thickness of the fish.
Top with mint just before serving.
Serves 4.
Flounder with Shrimp Stuffing
For Stuffing:
6 TBSP. butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 lb. uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 tsp. diced pimientos, drained
1 tsp. Worcestershire sauce
1/2 tsp. dill weed
1/2 tsp. minced chives
1/8 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 cups soft bread crumbs
For Fish:
6 flounder fillets
5 TBSP. butter, melted
2 TBSP. lemon juice
2 tsp. minced fresh parsley
1/2 tsp. paprika
Salt and pepper to taste
In a large skillet, melt butter.
Add the onion, celery and green pepper; saute until tender.
Add shrimp; cook and stir until shrimp turn pink.
Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through.
Remove from heat; stir in bread crumbs.
Spoon about 1/2 cup stuffing onto each fillet; roll up.
Place seam down in a greased 13x9 baking dish.
Drizzle with butter and lemon juice.
Sprinkle with seasonings.
Bake uncovered at 375 degrees for 20 to 25 minutes or until fish flakes easily with fork.
Serves 6.
Blackened Tuna with Blue Cheese Sauce
1 TBSP. Italian seasoning
1 tsp. cracked black pepper
2 TBSP. paprika
2 TBSP. salt
1 1/2 TBSP. cayenne pepper
2 TBSP. butter
1 TBSP. canola, for frying
4 tuna fillets
Blue Cheese Sauce:
1/4 cup white wine
1/2 cup heavy cream
1 cup blue cheese crumbles
Preheat oven to 400 degrees.
In a small bowl, combine the Italian seasoning, black pepper, paprika, salt and cayenne.
Season each piece of fish with the rub.
Heat a large skillet over medium-high heat and add the butter and oil.
Once the butter has melted, add the fish and cook about 2 minutes per side.
Transfer the whole pan to the oven and cook for another 4 to 6 minutes.
For the sauce, place the white wine into a medium saucepan and reduce by half.
Add the heavy cream and allow to reduce.
Add the blue cheese and whisk until smooth.
Serve on top of the tuna.
Serves 4.
Arctic Fish Cocktail
1/3 part vodka
1/3 part grape soda
1/3 part orange juice
Swedish fish candy
Fill a glass with ice and Swedish fish candy.
Add vodka, grape soda and orange juice.
Do not stir, but serve well chilled.
