Article by Mama Jock
Creamy Bluefish
4 bluefish fillets
2 cups clam-vegetable juice
1 cup light cream
10 drops Tabasco sauce
Salt and pepper
1 cup sliced mushrooms
In a heavy frying pan, mix cream, Tabasco, salt and pepper to taste.
Add fillets, cover and simmer for 8 to 10 minutes, depending on the thickness of the fillets.
Transfer fish to a heated platter and place in warm oven.
Add the mushrooms to the fry pan and turn up the heat to reduce the liquid down to 1 cup.
Ladle over the fillets and serve immediately.
Serves 4.
Deviled Clams
2 cups chopped clams
1/2 cup clam liquid
1 TBSP minced onion
1 TBSP. green bell pepper, minced
1/4 cup finely chopped celery
5 TBSP. butter
1 tsp. salt
2 hard-cooked eggs, finely chopped
4 drops Tabasco
1/2 tsp. mustard
3/4 cup cracker crumbs
1 cup buttered breadcrumbs
Preheat oven to 350 degrees.
Cook clams, liquid, onion, pepper, celery, butter and salt about 6 minutes or until tender.
Add the remaining ingredients.
Fill greased ramekins or cleaned clam shells.
Sprinkle with buttered bread crumbs and bake for about 20 minutes, or until golden brown.
Serves 8.
Tuna with Steak Sauce
1 1/2 pound piece of tuna
1/3 cup plus 2 TBSP. dry white wine
1 cup mayonnaise
2 TBSP. prepared mustard (not spicy)
1 tsp. steak sauce
3 TBSP. catsup
Dash of cayenne pepper
1/4 tsp. celery salt
Place the tuna in an oiled baking dish.
Add 1/3 cup white wine, cover and bake at 375 degrees for 40 to 50 minutes.
In a small bowl mix the mayonnaise, mustard, steak sauce, catsup, pepper, 2 TBSP. wine and celery salt. Serve with the tuna.
Serves 4.
Tuna With Mixed Vegetables
2 onions, sliced
1 lb. potatoes, diced
1 small green bell pepper, seeded and quartered
3 TBSP. olive oil
1 garlic clove, peeled
1 small yellow green pepper, seeded and quartered
1 TBSP. parsley, chopped
2 1/2 lbs. tuna, cut into cubes
1 cup dry white wine
1/2 lb. tomatoes, sliced
Pinch dried chili flakes
Bring the onions, potatoes, and bell peppers to a boil in salted water.
Blanch for 2 minutes; drain and set aside.
Heat olive oil; add garlic clove.
When garlic begins to brown, remove and discard it.
Add parsley to pan on low heat, stirring for 1 minute.
Add the tuna, cook, stirring 2 minutes.
Add the wine; cook until alcohol has evaporated.
Add the blanched vegetables, tomatoes and chili flakes, heat through.
Season with salt and pepper.
Serve immediately.
Serves 6.
Weakfish with Madeira Wine
4 weakfish fillets
4 TBSP. Madeira
1 cup light cream
1 cup mayonnaise
1/3 cup finely chopped onion
1/2 cup chopped mushrooms
1 TBSP. lemon juice
Salt and pepper
Preheat oven to 350 degrees.
Place the fillets in a buttered baking dish.
Pour the Madeira over the fillets and allow them to marinate for 30 minutes.
Mix cream, mayonnaise, onion, mushrooms, lemon juice and salt and pepper to taste.
Pour over the marinated fillets, cover and bake for 25 to 30 minutes .
Baste once during the cooking if the fish is not covered by the cream.
Check for doneness by using a fork.
Serves 4.
Coconut-Lime Sea Bass Fillets
1 large egg, beaten
1/3 cup coconut milk
3/4 cup fine bread crumbs
1/2 cup flaked unsweetened coconut
1 tsp. lime zest
4 sea bass fillets
1/4 cup mayonnaise
2 tsp. Dijon mustard
2 TBSP. lime juice
Preheat oven to 450 degrees.
Lightly grease a baking sheet.
Combine egg and coconut milk in a shallow dish.
Combine breadcrumbs, coconut and lime zest in another dish.
Dip fillets in egg mixture, then in the coconut mixture.
Arrange fillets on prepared baking sheet.
Bake 15 minutes or until fish flakes easily with fork.
In a small bowl whisk mayonnaise, mustard and lime juice. Serve along fish.
Serves 4.
Grilled Mahi-Mahi and Sweet Onions
Zest and juice of 1 lemon
2 TBSP. chopped fresh oregano or 2 tsp. dried
1 garlic, clove
3/4 tsp. black pepper
4 mahi-mahi fillets
1 medium sweet onion, cut into 1/2-inch thick slices
1 lemon, cut in wedges
Spray grill with nonstick spray.
Preheat grill to medium-high.
Combine lemon zest and juice, oil, oregano, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in shallow bowl.
Add mahi-mahi and turn to coat.
Let stand at room temperature for 10 minutes.
Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. of remaining pepper.
Place onions and fish on grill rack.
Grill, turning once, until mahi-mahi is just opaque in center and onions are tender, 8 to 10 minutes.
During the last 5 minutes of grilling, add lemon wedges to grill and cook until lightly charred.
Divide fish, onions and lemon wedges among 4 plates.
Serves 4.
Capt. Joe’s Fool Proof Boiled Shrimp
submitted by Capt. Joe’s Shrimp Boat
Place enough water in a pot to cover shrimp. Do not put shrimp in yet.
Bring water to a hard boil.
Drop shrimp in boiling water. Water will simmer down because shrimp is cold.
When water comes back to a boil, remove shrimp and strain.
Season shrimp to taste.
Enjoy!
Crabby Potato Salad
2 lbs. red potatoes
5 hard-boiled eggs, chopped; reserve 1 for garnish
1 cup fresh corn kernels off the cob
1 1/2 cups fresh spinach, chopped
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/2 cup grated carrots
2 small cans sliced black olives, drained
1/4 cup sliced water chestnuts
2 1/2 cups mayonnaise
Salt and pepper to taste
Paprika for garnish
Cook potatoes in salted water until fork tender.
Drain, cool, then cut into eights.
In a large mixing bowl, toss all ingredients lightly to combine.
Adjust seasonings with salt and pepper, if necessary.
Slice reserved hard boiled egg and place on top.
Sprinkle with paprika for color.
Best well chilled.
Serves 6-8.
Scallops Au Gratin
1 1/2 lbs. scallops
3 TBSP. butter
3 TBSP. flour
1 tsp. salt
Dash white pepper
2 cups milk
1/2 cup breadcrumbs
1/2 cup grated mild cheddar cheese
Saute scallops in butter over moderately low heat for about 15 minutes, stirring frequently to lightly brown all sides. Remove scallops to a buttered baking dish.
Stir flour and seasonings into the butter in which scallops were sauteed.
Add milk and cook until sauce thickens.
Pour the sauce over the scallops.
Top with combined crumbs and cheese.
Bake at 350 degrees for 20 to 25 minutes.
Serves 6-8.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
