Article by Mama Jock
Marinated Mixed Seafood
½ lb. large raw shrimp, peeled, deveined
½ lb. sea scallops
1 small zucchini, cut into ½ inch pieces
1 small red bell pepper, cut into ½ inch pieces
1 small red onion, cut into wedges
12 large mushrooms
1 (8 oz.) bottle Italian salad dressing
2 tsp. Italian seasoning, divided
1 ½ cups uncooked brown rice
2 cans chicken broth (14 oz. each)
Place shrimp, scallops, zucchini, bell pepper, onion, mushrooms, salad dressing and 1 tsp. Italian seasoning in large resealable food storage bag.
Seal bag and turn to coat.
Marinate in refrigerator 30 minutes, turning after 15 minutes.
Combine rice, broth and remaining 1 tsp. Italian seasoning in medium saucepan over high heat.
Bring to a boil; cover and reduce heat to low.
Simmer 35 minutes or until broth is absorbed.
Prepare grill for direct cooking over medium-high heat.
Drain seafood and vegetables, reserving marinade.
Place seafood and vegetables in lightly oiled grill basket. Place on grill.
Cover and grill 4 to 5 minutes.
Turn and baste with marinade; discard remaining marinade.
Grill until shrimp are pink and opaque.
Serve seafood and veggies over rice.
Serves 4 to 6.
Grilled Oyster Shooters
8 fresh oysters in shells
1/3 cup fresh lemon juice
3 TBSP. Worcestershire sauce
Hot pepper sauce to taste
Salt to taste
Preheat outdoor grill on high.
Assemble ingredients while grill heats up.
Place the oysters on hot grill.
Cook until they open, 5 to 10 minutes.
Remove the oysters from the grill and pry off the top shell (wear heavy gloves to protect from heat).
Slide a knife between the oyster and shell to disconnect.
Top each one with 2 tsp. of lemon juice, 1 tsp. of Worcestershire sauce, and hot pepper sauce; sprinkle salt to taste.
Serve in shell while still warm.
Serves 4.
Poached Striped Bass
1 ½ lbs. striper fillets
¼ cup Vermouth
2 bay leaves
10 peppercorns
Salt
2 TBSP. butter
½ cup cucumber, finely chopped
¼ cup celery, finely chopped
¼ cup onion, finely chopped
2 TBSP. flour
1 TBSP. orange juice
2 TBSP. minced parsley
Bring Vermouth, bay leaves, peppercorns, ½ tsp. salt and enough water to cover the fillets to the boiling point; boil for 5 minutes.
Cut the fillets into 4 serving pieces and add to the boiling water, cover and simmer for 10 minutes, until fillets flake.
Drain and keep warm on a serving platter.
Melt butter in a frying pan and saute cucumber, celery, and onion until soft but not brown.
Blend in flour, then 1 cup of the poaching liquid.
Just before serving, add the orange juice and season to taste.
Pour over fillets and sprinkle with the parsley.
Serves 4.
Steamed Flounder
1 ½ lb. flounder fillets
1 carrot, thinly sliced
1 onion, thinly sliced
1 stalk celery, thinly sliced
3 ½ TBSP. butter
Salt and pepper
¾ cup chicken stock
2 tsp. parsley, minced
¼ cup white wine
1 ½ TBSP. flour
Cook vegetables in 2 TBSP. of the butter in a large frying pan until soft but not brown.
Lay fillets on top of the veggies.
Add salt and pepper, parsley, stock and wine.
Cover and simmer until fish flakes, about 6 to 8 minutes.
Remove the fish to a warm serving dish.
Turn up the heat to reduce the liquid by a quarter.
Mix 1 ½ TBSP. cold butter and flour together into small chunks (can mix together with your fingers) and drop them in the liquid, stirring constantly to thicken the sauce.
Ladle sauce and vegetables over the cooked fillets and serve immediately.
Serves 4.
Pan Fried Cajun Striped Bass
2 TBSP. flour
1 to 1 ½ tsp.. Cajun or Caribbean jerk seasoning
1 egg white
2 tsp. water
1/3 cup seasoned breadcrumbs
2 TBSP. cornmeal
4 skinless striped bass fillets
1 tsp. butter
1 tsp. olive oil
Chopped parsley
4 lemon wedges
Combine flour and seasoning in medium resealable food storage bag.
Beat egg white with water in small bowl.
Combine bread crumbs and cornmeal in another small bowl.
Add 1 fillet at a time to bag; shake to coat lightly with flour mixture.
Dip in egg white mixture; let excess drop off.
Roll in crumb mixture; pat to adhere.
Repeat with remaining fillets.
Discard any remaining flour, egg white or crumb mixture.
Melt butter and oil in large skillet over medium heat until butter is bubbly.
Add fillets; cook 4 to 5 minutes each side until golden brown and fish is opaque in center.
Sprinkle with parsley and serve with lemon wedges.
Serves 4.
Sticky Glazed Tuna
3 TBSP. maple syrup
1 TBSP. soy sauce
2 tsp. rice wine vinegar
1/4 tsp. ground ginger
4 tuna fillets
In small bowl, whisk together first four ingredients.
Sprinkle tuna with 1/8 tsp. salt and 1/4 tsp. pepper.
Place fillets in a 12 inch nonstick skillet; brush with some glaze.
Cook on medium heat 9 to 10 minutes or until opaque throughout, brushing often, turning once.
Serves 4.
Fiesta
Shrimp Cocktail
1 lb. cooked medium shrimp, peeled and deveined
1 medium tomato, chopped
½ cup Italian salad dressing
1 can (4 oz.) chopped green chilies
3 green onions, thinly sliced
2 tsp. honey
1/8 tsp. hot pepper sauce
2 TBSP. fresh cilantro, minced
Romaine leaves
In a large bowl, combine the first eight ingredients.
Cover and refrigerate for at least one hour.
Arrange romaine in serving dishes.
Using a slotted spoon, add about ½ cup of shrimp mixture to each.
Serves 6.
Clams with Garlic Sauce
3 dozen clams, scrubbed
½ cup cornmeal
1 TBSP. salt
¼ cup olive oil
1 small onion, minced
½ cup dry white wine
1 TBSP. lemon juice
1 small dried red chili
2 bay leaves
¼ tsp. hot paprika
Pepper
In bowl, cover the clams and cornmeal with water; add the salt and soak 45 minutes; drain and rinse.
Heat the oil in a large non-reactive skillet.
Add the onion; cook until soft.
Add the clams, wine, lemon juice, chili, bay leaves, paprika and pepper.
Cover and cook over high heat, stirring constantly, removing the clams as they open.
Serves 4.
Garlic Sauce:
4 garlic cloves, minced
¼ cup parsley, minced
½ cup fish stock or ¼ cup bottled clam juice diluted with ¼ cup water
In blender, puree garlic with 5 TBSP. of the parsley, add the fish stock and garlic mixture to a skillet; cook until sauce is slightly thickened.
Divide the clams among 4 soup plates.
Spoon the garlic sauce on top and garnish with remaining parsley.
Crab-Stuffed Flounder with Cajun Sauce
½ cup butter
3 celery ribs, diced
1 small onion, diced
1 small green bell pepper, diced
1 TBSP. minced garlic
1 TBSP. fresh lemon juice
2 tsp. Cajun seasoning
1/8 tsp. hot sauce
½ lb. fresh lump crabmeat
1 cup Panko bread crumbs
6 flounder fillets (at least 1-inch thick)
1 TBSP. olive oil
1 tsp. paprika
Vegetable cooking spray
Salt and pepper
Melt butter in large skillet; add celery and next three ingredients; saute until tender.
Stir in lemon juice and next two ingredients; cook 1 minute.
Gently stir in crabmeat, breadcrumbs, and, if desired, more Cajun and hot sauce.
Remove from heat; let cool completely.
Preheat oven to 425 degrees.
Butterfly fillets, carefully cutting, but not through the opposite side; unfold fillets.
Spoon crab mixture down center of one side of each fillet; fold opposite side over filling.
Brush fillets with olive oil; sprinkle with paprika and desired salt and pepper.
Place fillets on a wire rack coated with cooking spray in a jelly-roll pan.
Bake at 425 degrees for 20 to 25 minutes.
Serve with Cajun sauce.
Serves 6.
Cajun Sauce:
½ cup dill pickle relish, drained
½ cup mayonnaise
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup parsley, chopped
3 TBSP. ketchup
3 TBSP. yellow mustard
2 TBSP. minced garlic
2 TBSP. Creole mustard
2 TBSP. prepared horseradish
2 TBSP. fresh lemon juice
3 dashes of hot sauce
Salt and pepper
Process first 3 ingredients, salt and pepper in food processor until finely chopped.
Serve immediately or chilled.
Refrigerate in airtight container up to 3 days.
Makes 2 cups.
If you would like to share your favorite seafood recipes with fellow Coastal Fisherman readers, you can email them to Mama Jock at [email protected]. All of Mama Jock’s past recipes can be found at www.coastalfisherman.net.
