Article by Mama Jock
Mustard-Roasted
Sea Bass
4 fish fillets
Salt and black pepper
8 oz. sour cream, strained overnight
3 TBSP. Dijon mustard
1 TBSP. whole grain mustard
2 TBSP. minced shallots
2 tsp. capers, drained
Place sour cream in a sieve over a bowl for 6 to 8 hrs.
Preheat oven to 425 degrees.
Line a sheet pan or ovenproof baking dish with parchment paper.
Place the fillets skin side down on the sheet pan.
Sprinkle generously with salt and pepper.
Combine the sour cream, mustard, shallots, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish, making sure the fish is completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. The fish will flake easily at the thickest part when it’s done. Be sure not to overcook it!
Serve hot or at room temperature with the sauce from the pan spooned over the top.
Serves 4.
Heavenly Broiled Striper
Submitted by
Mr. James Thatcher
1 1/2 lbs. striper fillets
1/2 cup Parmesan cheese
1 TBSP. butter
3 TBSP. mayonnaise
3 TBSP. green onion with tops
2 dashes of Tabasco
Place fish on a well oiled baking pan.
Combine all of the ingredients; spread on fish.
Broil 6-inches from heat for about 10 minutes until the tops are browned and fish flakes easily. Be careful not to burn.
Serves 4.
Stir Fried Shrimp and Asparagus
2 lb. large shrimp, shelled and deveined, tails intact
1 tsp. salt
1 tsp. Asian sesame oil
1 TBSP. light soy sauce
1 bunch asparagus, trimmed, stalks peeled if thick
2 TBSP. canola oil
2 garlic cloves, minced
1 TBSP. peeled and minced fresh ginger
1 green onion, white and green parts cut on the diagonal
2 TBSP. rice wine or dry sherry
Cooked white rice
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil and soy sauce.
Toss to coat.
Cut the asparagus on the diagonal into 2-inch pieces.
In a wok or sauté pan over medium-high heat, heat the oil until it shimmers.
Swirl the pan to coat evenly with the oil.
Add the garlic, ginger and shrimp; toss and stir until the shrimp are pink on both sides, 1 minute.
Transfer the shrimp to a bowl.
Add the asparagus and toss and stir over medium-high heat until bright green.
Add the green onion and wine.
Cook until the asparagus is tender-crisp.
Return the shrimp to the pan and heat through.
Pour into a shallow bowl and serve with the cooked rice.
Serves 4.
Broiled Bluefish Dijonnaise
1/4 cup mayonnaise
2 TBSP. Dijon mustard
1/2 tsp. dried thyme or oregano, optional
4 bluefish fillets, skin can be left on or off
Salt and white pepper to taste
Set a cast iron griddle under the broiler and heat it for 15 minutes. You want it sizzling hot.
Stir the mayonnaise and mustard together in a small bowl.
Crumble in the herbs if you are using them.
Season the fillets with salt and pepper on both sides.
Brush one side with the mayonnaise/mustard coating.
Place the fish on the griddle, coated side up, and broil for 3 to 4 minutes, until the coating is brown and bubbling.
Serve immediately.
Serves 4.
Rockfish with Tomatoes and Olives
3 tsp. olive oil
1 clove garlic, smashed
3/4 lb. cherry tomatoes, quartered
1 1/2 TBSP. pitted chopped kalamata olives
2 tsp. thyme
2 rockfish fillets
2 TBSP. panko breadcrumbs
Prepare broiler for medium heat.
On range, heat 1 1/2 tsp. of the oil in an ovenproof skillet over medium heat; add garlic and cook 1 minute.
Add tomatoes, olives and thyme.
Cook until the tomatoes have wilted, 5 minutes.
Add fish, skin side down; cook until almost done.
Top fish with breadcrumbs.
Place skillet under broiler; broil until crumbs are golden and fish is done, 1 to 2 minutes.
Drizzle with remaining 1/2 tsp. oil and garnish with thyme to serve.
Serves 2.
Sea Bass Tacos with Roasted Tomato Salsa
2 medium tomatoes, cut into wedges
1/2 large onion, cut into wedges
1/4 cup olive oil
1/4 tsp. salt
1/2 cup packed cilantro leaves
1 to 2 tsp. chipotle pepper in adobo sauce
1 lb. fresh sea bass or any white fish
1 TBSP. olive oil or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. black pepper
8 flour or corn tortillas
1/4 cup sour cream
Radish slices or snipped cilantro
Roasted Tomato Salsa
Preheat oven to 450 degrees.
Place tomatoes and onion in a shallow foil-lined baking pan.
Drizzle with 1 TBSP. of the oil.
Sprinkle with salt; toss to coat.
Roast 20 to 30 minutes or until browned. Cool slightly.
In a food processor, place roasted vegetables and cilantro.
Process until smooth, gradually adding remaining oil with motor running.
Add chipotle to taste.
Fish
Brush fillets with oil.
Season with cumin, salt and pepper.
Grill uncovered directly over medium heat for 4 to 6 minutes until fish flakes easily with fork, turning once.
Warm tortillas on grill rack for 30 seconds on each side or until grill marks appear.
Serve fish in tortillas with sour cream, Tomato Salsa, radish slices or cilantro.
Serves 4.
Pan-Seared Rockfish with Lemon Relish
Relish
1 lemon, quartered
2 small shallots, thinly sliced into rings
1 tsp. kosher salt
1 cup pitted coarsely chopped green olives
2 TBSP. capers rinsed and patted dry
1/2 tsp. red pepper flakes
1/4 cup extra-virgin olive oil
3/4 cup coarsely chopped flat leaf parsley
Rockfish
1 1/2 lbs. skinless rockfish
1/2 tsp. ground fennel seed
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 TBSP. extra-virgin olive oil
2 TBSP. unsalted butter
To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds.
Add the lemons, shallots and salt.
Cover, and set aside for 45 minutes or until the lemons release some of their juice.
Add the olives, capers, pepper flakes and the 1/4 cup of oil.
To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.
Pat the fillets dry with paper towels. In a small bowl, combine the fennel seed, salt and pepper and sprinkle it all over the fish.
In a nonstick skillet or cast iron pan over medium-high heat, heat the oil until it simmers.
Add the fish and cook, undisturbed, until browned on the bottom, about 5 minutes.
Flip, add the butter to the pan and reduce the temperature to medium.
Continue to cook, basting the fish with the butter until the fish is opaque in the center.
Stir the parsley into the relish, spoon the relish over each piece of fish and serve immediately.
Serves 4.
Jamaican Jerk Bluefish with
Grilled Pineapple
2 green onions, chopped
1 jalapeno chili, seeded and chopped
2 TBSP. white wine vinegar
2 TBSP. Worcestershire sauce
1 TBSP. minced fresh ginger
1 TBSP. vegetable oil
1 1/4 tsp. dried thyme
1 tsp. ground allspice
1/4 tsp. salt
4 bluefish fillets
1 small pineapple, cut into 1/2 in. thick slices
2 TBSP. brown sugar
Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, mix green onions, jalapeno, vinegar, Worcestershire, ginger, oil, thyme, allspice and salt until combined.
Add fillets to the bowl, turning to coat; let stand 5 minutes at room temperature.
Rub pineapple slices with brown sugar.
Place pineapple and bluefish fillets on hot grill rack over medium-high heat.
Brush half of jerk mixture remaining in bowl on fillets; grill 5 minutes.
Turn pineapple and fish.
Brush remaining jerk mixture on fish and grill until just opaque throughout and pineapple is golden brown, 5 to 7 minutes longer.
Serves 4.
Fish and Green Beans with Wasabi Mayo
1 lime
1 to 3 tsp. wasabi paste
1/3 cup mayonnaise
1 to 1/2 lbs. firm whitefish fillets, rinsed and dried
Salt
1 cup panko breadcrumbs
1 TBSP. butter, melted
3/4 lb. tender young green beans, cooked
Preheat oven to 450 degrees.
Coat a baking pan with cooking spray; set aside.
Shred peel and juice half of the lime; cut remaining lime into wedges.
Stir together juice, peel, wasabi paste and mayonnaise.
Transfer 1 TBSP. of the wasabi mayonnaise to a bowl.
Cover and refrigerate remaining wasabi mayonnaise.
Sprinkle fish with salt.
Place fish in baking pan.
Coat with 1 TBSP. of wasabi mayonnaise, then 3/4 cup panko.
Drizzle with 1 TBSP. of melted butter.
Bake on middle oven rack for 20 minutes or until fish flakes easily with a fork.
Remove fish from pan.
Toss beans with the panko that remains in baking pan. Sprinkle with remaining 1/4 cup panko.
Serve with remaining wasabi mayonnaise and lime wedges.
Serves 4.
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