Article by Mama Jock
Cod with Leek Sauce
6 Cod pieces
Lemon juice
Salt and pepper to taste
6 oz. finely sliced leeks
4 TBSP. butter
1/2 cup heavy cream or half and half
1/2 cup dry white wine
Cornstarch, if needed
1 lb. fresh asparagus cut in 2-inch pieces
Heat oven to 400 degrees.
Place fish on a rimmed cookie sheet and sprinkle with lemon juice, salt and pepper.
Bake for 16 to 20 minutes if frozen, 8 to 10 if thawed.
Cut, wash and slice leeks.
Melt butter in heavy deep skillet and simmer leeks until soft, not brown.
Pour in the wine; simmer 6-8 minutes.
Pour in the cream; bring to a boil and add the asparagus.
Season with salt and pepper and thicken with cornstarch if needed.
Serve over rice.
Serves 4-6.
Spicy Pasta with Flounder
1/2 lb. flounder fillets, cut into small chunks
2 TBSP. extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 tsp. red pepper flakes
1/2 cup dry white wine
1 (28 oz.) can San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh basil, plus more for topping
Salt to taste
10 oz. spaghetti
2 TBSP. chopped fresh parsley
Toss the flounder, 1 TBSP. olive oil, 1 tsp. of garlic and 1/4 tsp. red pepper flakes in medium bowl.
Cover and refrigerate.
Heat remaining 1 TBSP. olive oil in a large skillet over medium heat.
Add remaining garlic and 1/4 to 1/2 tsp. red pepper flakes and cook, stirring, until garlic starts to soften.
Add the wine; simmer until reduced by half.
Add the tomatoes, 1/4 cup basil and 1/2 cup water.
Bring to a boil; cook stirring occasionally, until the sauce is slightly thickened.
Cook pasta according to package directions.
When the pasta is almost done, add the flounder to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through.
Stir in the parsley and remaining 1/4 cup basil; season with salt.
Drain pasta and add it to the sauce.
Serves 4.
Cheesy Baked Sea Bass
4 sea bass fillets
1 TBSP. Dijon-style mustard
1 jar (6 oz.) marinated artichoke hearts
5 TBSP. lemon juice
1/2 tsp. dried marjoram or oregano leaves
1/4 tsp. black pepper
1 cup chicken broth
2 green onions, chopped
1/2 cup parmesan cheese, grated
Cut bass into serving pieces and place into a baking dish.
Spread with mustard.
Drain marinade from the artichoke hearts and reserve.
Combine marinade, lemon juice, marjoram and black pepper. Pour over fish.
Cover and marinate 1 to 2 hours in the refrigerator, turning once.
Heat broth; pour around fish.
Sprinkle with the onions.
Top with artichoke hearts and cheese.
Bake at 375 degrees for 25 minutes or until fish flakes.
Serve with some of the sauce spooned over the top.
Serves 4.
Tuna with Barbecue Tomato Sauce and Honey Mustard Polenta
1 pt. grape tomatoes
3 TBSP. extra-virgin olive oil
Salt and pepper
4 tuna steaks
3 scallions, finely chopped
2 tsp. grated lime peel
4 slices bacon, chopped
1 onion, chopped
3 cloves garlic, chopped
2 TBSP. balsamic vinegar
2 TBSP. brown sugar
2 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
For the Polenta:
2 cups chicken broth
1 cup milk
1 cup quick-cooking polenta
1/4 cup honey mustard
1 TBSP. butter
In a medium saucepan, bring the chicken broth and milk to a boil.
Whisk in the polenta and cook, whisking, until thickened.
Stir in the honey mustard and butter; season with salt and pepper.
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss the tomatoes with 1 TBSP. of the oil, salt and pepper.
Roast until charred, about 15 minutes.
Heat a grill to medium-high.
Rub the tuna with 1 TBSP. of the oil, scallions, lime peel, salt and pepper.
Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)
In a medium saucepan, heat the remaining 1 TBSP of the oil.
Add the bacon, cook 3 minutes.
Drain all but 2 TBSP. of the fat.
Add the onion and garlic; cook 3 minutes.
Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce.
Add the tomatoes and mash together.
Top the fish with the tomato sauce and serve with the polenta.
Serves 4.
Grilled Tuna Salad with Avocado Dressing
1 packet Taco Seasoning Mix
1/2 cup water
1 1/2 pounds tuna steaks
Avocado Dressing:
1 ripe avocado
1/4 cup salsa, any variety
1/4 cup sour cream
Juice of 1/2 lime
1/2 tsp. chopped garlic
1/2 tsp. salt
2 heads romaine lettuce, chopped
Salt and black pepper, to taste
Combine seasoning mix and water in shallow pan.
Place tuna steaks in pan. Turn over to coat well.
Marinate, covered, 15 minutes in refrigerator.
Turn steaks over and marinate in refrigerator 15 minutes longer.
Preheat grill until piping hot.
Grill tuna steaks 4 minutes on each side.
Grill longer for well done, if desired.
Slice and pit avocado; scrape flesh into a small bowl.
Add salsa, sour cream, lime juice, garlic and salt.
Mash acocado and mix with fork to combine all ingredients well.
Toss with chopped lettuce.
Divide mixture among 6 serving plates.
Slice tuna steaks into strips and place on lettuce.
Add salt and pepper.
Serves 6.
Shrimp Enchiladas with Green Sauce
16 corn tortillas
1/2 cup plus 1 TBSP. olive oil, divided
2 medium tomatoes, chopped
2 medium onions, finely chopped
5 garlic cloves, minced
1/2 tsp. ground cumin
1 1/2 lbs. uncooked small shrimp, peeled and deveined
2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 oz. each) green enchilada sauce
Fresh salsa, optional
Preheat oven to 350 degrees.
In a skillet, heat 1/2 cup oil over medium-high heat.
In batches, fry tortillas 10 seconds on each side or until pliable (do not allow to crisp).
Drain on paper towels.
Cover with foil.
In a large skillet, heat remaining oil to medium-high.
Add tomatoes, onions, garlic and cumin; cook and stir 3-4 minutes or until onions are tender.
Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.
Stir in spinach; heat through.
Place 1/4 cup shrimp mixture off-center on each tortilla; top with 1 TBSP. mozzarella cheese.
Roll up and place in a lightly greased baking dish, seam down.
Top with green enchilada sauce and sprinkle with remaining cheese.
Bake uncovered 25-30 minutes until heated through and cheese is melted.
Serves 8.
Shrimp Salad
3 TBSP. plus 1TSP. kosher salt
1 lemon cut into quarters
4 lbs. large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 TSP Dijon mustard
2 TBSP. white wine or white wine vinegar
1 TSP. freshly ground black pepper
6 TBSP. fresh dill, minced
1 cup minced red onion
3 cups minced celery
Bring 5 quarts of water, 3 tablespoons salt and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for 3 minutes or until the shrimp are barely cooked through.
Remove shrimp and transfer to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate until chilled
Lemon-Garlic Flounder with Spinach
4 flounder fillets
Salt and pepper
1/4 cup flour
6 TBSP. extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
Grated zest and juice of 1 lemon
1 TBSP. unsalted butter
1/2 cup chopped parsley
1 (5 oz.) package baby spinach
Pat the fillets dry with paper towels and season with salt and pepper.
Spread the flour on a plate; dredge the flounder in the flour, tapping off the excess.
Heat 2 TBSP. olive oil in a large nonstick skillet over medium-high heat.
Add the fillets; cook until golden brown, 3 minutes per side.
Transfer to a plate; tent with foil.
Wipe out skillet.
Heat 3 TBSP. olive oil in the skillet over medium heat.
Add the garlic cook, stirring, about 2 minutes.
Add the chicken broth, wine, lemon zest and juice.
Increase the heat to high, bring to a boil; cook until the liquid is reduced by half.
Season with salt and pepper.
Add the butter and wisk until slightly thickened.
Stir in the parsley.
Toss the spinach with the remaining 1 TBSP. of oil and a few grinds of pepper.
Divide among plates, top with the fillets and drizzle with some pan sauce.
Serve with lemon wedges.
Serves 4.
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