Article by Mama Jock
Bounty of Baked Seafood
Au Gratin
1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour
1 lb. crabmeat
4 cups water
1 lb. medium shrimp, peeled and deveined
½ lb. bay scallops
½ lb. flounder fillets
3 cups milk
1 cup shredded sharp cheddar cheese
1 TBSP. white vinegar
1 tsp. Worcestershire sauce
½ tsp. salt
Black pepper to taste
Hot red pepper sauce to taste
Lightly grease a 13x9x2 inch baking dish; set aside.
In a large saucepan, saute the onion and the pepper in a ½ cup butter until tender.
Stir in ½ cup of the flour and cook over medium for 5 minutes, stirring frequently.
Add the crabmeat; mix well.
Press this mixture into the bottom of the prepared baking dish and set aside.
In a large dutch oven, bring the water to a boil.
Add the shrimp, scallops and flounder.
Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid.
Set the seafood aside.
Preheat oven to 350 degrees.
In a large saucepan, melt the remaining ½ cup butter over low heat.
Stir in the remaining ½ cup flour.
Cook and stir constantly for 1 minute.
Gradually add the milk plus 1 cup reserved cooking liquid.
Raise heat and cook, stirring constantly, until mixture is thickened and bubbly.
Stir in the cheddar, vinegar, Worcestershire sauce, salt, pepper and hot sauce.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
Bake for 30 minutes.
Serves 8.
Baked Weakfish
with Herb Sauce
1 ½ lbs. weakfish fillets, cut into serving portions
2 TBSP. low fat yogurt
3 TBSP. mayonnaise
¼ tsp. marjoram
¼ tsp. thyme
¼ tsp. onion powder
¼ tsp. rosemary
¼ tsp. tarragon
3 TBSP. pimiento, chopped
1/3 cup Vermouth, or dry white wine
Salt and pepper to taste
Rinse fillets and pat dry with paper towels.
Spray baking dish with cooking spray; place the fillets in dish.
Thoroughly mix the next 8 ingredients in a small bowl.
Spread mixture evenly on fillets.
Pour Vermouth or wine over fish.
Bake uncovered at 350 degrees for 25 to 30 minutes or until fish flakes easily with fork.
Serves 4.
Flounder
Stuffed Tomatoes
1 ½ lbs. flounder fillets, boiled separately with salt, pepper, bay leaf and celery salt.
4 large tomatoes
¼ cup finely chopped green pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
Salt and pepper to taste
Pinch of chili powder
¼ tsp. minced parsley
2 TBSP. butter
1 slice white bread, cut into squares
2 slices white bread dried in oven and crumbled
Paprika
In frying pan, put enough water to cover fillets, salt, pepper, bay leaf and celery salt.
Simmer for 6 minutes.
Cool and break into bite-sized pieces.
Cut tops off tomatoes. Scoop out the insides; discard half off them.
Mix the other half with the celery, onion, salt, pepper, chile powder, parsley, 1 TBSP. melted butter, hard bread crumbs and the chunks of flounder.
Stuff the mixture in the tomatoes.
Place a few soft bread squares on top of each tomato with a dab of butter and a sprinkling of paprika.
Place tomatoes in a baking dish with a little water in the bottom of the dish.
Bake at 375 degrees for 25 minutes.
Serves 4.
Lemon and Parmesan Crusted Flounder
4 flounder fillets
2 lemons
½ cup grated Parmesan cheese
½ cup bread crumbs
¼ cup chopped parsley
1 egg white
4 garlic cloves, minced
1 TBSP. Dijon mustard
6 TBSP. extra-virgin olive oil
1 tsp. salt
½ tsp. pepper
8 basil leaves
Preheat oven 400 degrees.
Zest the lemon; place in medium bowl.
Thinly slice the lemons into 8 slices each and remove seeds. Set aside.
Add the Parmesan, bread crumbs and parsley to the bowl and mix well.
In a smaller bowl, whisk together the egg white, garlic, Dijon mustard, 2 TBSP. olive oil and salt and pepper.
Add mixture to the Parmesan and bread crumbs and blend well.
Coat a foil lined baking sheet with remaining 4 TBSP. of olive oil.
Arrange the lemon slices evenly so they will fit nicely under the fish.
Top the lemon with the basil leaves.
Divide the Parmesan bread crumb mixture evenly among the four fillets, pressing to adhere to the fish.
Place the fillets over the basil and lemons and bake for 15 minutes or until the crust is lightly browned.
Top each fillet with the roasted lemon slices and basil leaves.
Serves 4.
Almond-Lemon Baked Flounder
6 flounder fillets
3 TBSP. Dijon mustard
1 cup sliced almonds, finely chopped
2 TBSP. lemon zest
2 TBSP. finely chopped fresh parsley
2 TBSP. extra-virgin olive oil
2 tsp. salt
2 tsp. black pepper
Preheat oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil, and spray foil with nonstick cooking spray.
Place fish in a single layer on prepared pan.
Brush fish with mustard.
In a small bowl, combine almonds and all remaining ingredients.
Spread about 1 TBSP. almond mixture over each fillet, pressing to adhere.
Bake for 9 to 11 minutes or until fish flakes easily with a fork.
Serve immediately.
Serves 6.
Crab
Quesadillas
1 cup shredded cheddar cheese
2 oz. cream cheese, softened
4 scallions, chopped
½ medium red pepper, finely chopped
1/3 cup fresh cilantro, chopped
2 TBSP. chopped pickled jalapeños, optional
1 tsp. freshly grated orange zest
1 TBSP. orange juice
8 oz. pasteurized crabmeat, drained
4 whole wheat tortillas
2 tsp. canola oil, divided
Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl.
Gently stir in crab.
Lay tortillas out on work surface.
Spread ¼ of the filling on half of each tortilla.
Fold in half, pressing gently to flatten.
Heat 1 tsp. oil in a large skillet over medium heat.
Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total.
Transfer to a cutting board and tent with foil to keep warm.
Repeat with the remaining oil and quesadillas.
Cut in portions and serve.
Serves 4.
Linguine with Seafood and Sundried Tomatoes
1 lb. linguine pasta
½ cup olive oil
½ cup butter
4 garlic cloves, minced
1 lb. scallops
1 lb. medium shrimp peeled and deveined
1 (8 oz.) can clam juice
1/3 cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ tsps. lemon zest
¼ tsp. salt
¼ tsp. crushed red pepper flakes
Bring a large pot of lightly salted water to a boil.
Add pasta; cook 8 to 10 minutes; drain.
In a large skillet add the olive oil and butter.
When the butter is melted add the garlic; saute until tender.
Add the scallops and shrimp.
Cook until shrimp turn pink.
Add the clam juice, salt and pepper.
Cook for 3 minutes more.
To the cooked pasta add the tomatoes, parsley and lemon zest.
Pour seafood mixture over linguine; serve immediately.
Serves 8.
Spicy Shark and Shrimp
1 (16 oz.) package wide noodles, uncooked
1 tsp. olive oil
1 lb. shark steaks, cut into chunks
1 lb. frozen medium shrimp
1 (14.5 oz.) can diced tomatoes and green chiles
2 cups mozzarella cheese, shredded
Pepper to taste
Boil noodles 6 to 8 minutes, drain.
Heat olive oil in a large skillet over medium heat.
Mix in the shark, shrimp and tomatoes with green chiles.
Cover and cook 15 minutes.
Serve the shark mixture over the cooked noodles.
Sprinkle with the cheese and season with the pepper.
Serves 6.
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.
