Article by Mama Jock
White Clam Pizza
submitted by Cindy Schmus
3 cloves garlic, chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pizza dough round - can be found in refrigerated section of supermarket
Cornmeal, for dusting
Salt
1/2 cup thinly sliced mozzarella cheese
12 oz. fresh chopped clams, juice reserved
1/4 tsp. dried oregano
2 TBSP. parmesan cheese
1 bag baby spinach
Juice of 1 lemon
Red pepper flakes, for topping (optional)
Preheat oven to 500 degrees.
Saute spinach in skillet with 2 tsp. olive oil for 2 minutes; set aside.
Mix the garlic and 1/4 cup olive oil in a small bowl.
Prepare an inverted cookie sheet dusted with corn meal.
Stretch the pizza dough into a rectangle; shape to fit the sheet.
Brush half of the garlic oil over the dough; season with salt.
Scatter the mozzarella and clams over the garlic oil; drizzle with any reserved clam juice and the remaining garlic oil.
Sprinkle with the oregano, parmesan and salt to taste.
Bake until crust is light brown, 13 to 15 minutes.
Just before pizza is done add the sauteed spinach; season with the red pepper flakes, if desired.
Serves 4.
Flounder with Shrimp Sauce
submitted by Cindy Schmus
4 flounder fillets
2 tsp. lemon juice
1/2 tsp. salt, divided
1/8 tsp. pepper
1/4 lb. medium shrimp, peeled and deveined
4 tsp. butter
4 tsp. flour
1 cup milk
2 tsp. Dijon mustard
1/8 tsp. white pepper
Sprinkle fillets with lemon juice, 1/4 tsp. salt and pepper.
Roll each fillet around a shrimp and secure it with a toothpick.
Chop remaining shrimp; set aside.
Arrange the rolled fillets, seam side down in a glass baking dish sprayed with cooking spray.
Cover and bake at 425 degrees for 20 to 25 minutes.
In a saucepan melt the butter.
Stir in flour and gradually stir in the milk, mustard, salt and pepper until blended.
Add remaining shrimp; bring to a boil, cook and stir 2 minutes or until the shrimp turn pink.
Serve over fish.
Serves 4.
Scallops with Dijon Lemon Vinaigrette Marinade
Marinade:
2/3 cup oil
1/3 cup lemon juice
1/4 cup Dijon mustard
2 TBSP. capers (optional)
2 TBSP. chopped fresh dill or 2 tsp. dried
Salt and pepper to taste
In a large mixing bowl whisk together all of the ingredients.
Refrigerate until ready to use. Makes 1 1/2 cups.
Scallops:
1 1/2 to 2 lbs. scallops.
Marinate the scallops in 1 1/4 cups of the marinade for 30 minutes, then grill on skewers.
Toss remaining vinaigrette with a bag of prepared greens and top with the grilled scallops.
Serves 4.
Mahi-Mahi with
Bacon-Tomato Butter
2 cups water
1 TBSP. fine sea salt
2 tsp. sugar
4 mahi-mahi fillets
Cooking spray
1/4 tsp. table salt, divided
1 slice bacon, finely chopped
1 garlic clove, thinly sliced
1/4 tsp. hot smoked paprika
2 plum tomatoes, seeded and diced
2 TBSP. butter
Combine first three ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
Prepare grill; let coals burn for 20 minutes and pile them onto one side of the grill.
Spray grill grate and place over coals.
Sprinkle 1/8 tsp. table salt over fish.
Lightly coat fish with cooking spray.
Place fish, skin side down, over DIRECT heat on grill; grill 2 minutes.
Turn fish over and move to INDIRECT heat; grill 12 minutes.
Place bacon in a small skillet; cook until bacon is almost crisp.
Add garlic; cook 2 minutes, stirring frequently.
Add paprika; cook 20 seconds, stirring constantly.
Add tomatoes; cook 3 minutes.
Stir in butter.
Remove from heat; stir in remaining 1/8 tsp. salt. Serve fillets with 2 TBSP. of tomato mixture.
Serves 4.
Easy Citrus Baked Tuna
submitted by Gayle Wagner
2 TBSP. Mrs. Dash Lemon Pepper Blend
4 tuna fillets
4 slices lemon
4 slices orange
2 TBSP. white wine
Cooking spray
Preheat oven to 375 degrees.
Spray a 9x9 inch baking dish with cooking spray.
Lay fish in pan and coat each fillet with the lemon-pepper blend.
Alternate slices of lemon and orange slices on top of fish.
Sprinkle with wine.
Place in oven for 5 minutes then lower hear to 325 degrees and continue to cook for 5 more minutes.
Let fillets rest 3 to 4 minutes before serving.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, email it to [email protected] or mail it to: Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.