Article by Mama Jock
Tortilla Stuffed Flounder
1 (4oz.) can green chiles. drained and finely chopped
1 small onion, finely chopped
5 TBSP. butter at room temperature
2 TBSP. chili powder
1 ½ tsp. salt
8 small flounder fillets
1 ½ cups crushed tortilla chips
Preheat oven to 375 degrees.
Grease an 8x10 baking dish.
In a medium bowl, combine the green chiles, onion, butter, chili powder and salt.
On a work surface, lay the flounder fillets skin side up and spread a heaping tsp. of the chili butter on each fillet; sprinkle with about 2 TBSP. crushed tortilla crushed chips.
Starting with the narrowest side down in the prepared dish and top with the remaining tortilla chips.
Bake the fish until firm and opaque, about 25 minutes.
Serve with the remaining butter.
Flounder with Herb Butter
4 TBSP. unsalted butter, softened
2 TBSP. chopped fresh tarragon or basil
½ lb. sliced mushrooms
4 stalks celery, sliced
1 bunch scallions, sliced
Salt and pepper
4 flounder fillets
Preheat oven to 400 degrees.
In a small bowl, mix the butter and tarragon or basil until combined; set aside.
Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece, starting with the mushrooms, then the celery and scallions.
Dot the vegetables with half of the herb butter and season each portion with ¼ tsp. salt and pepper to taste.
Lay the flounder fillets over the vegetables; dot with the remaining herb butter.
Sprinkle each fillet with ¼ tsp. salt and pepper to taste.
Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets.
Place the packets on a baking sheet and bake until the fish is cooked through, but still moist, 18 to 22 minutes.
Remove packets from oven and let sit for 2 minutes before opening.
Serve with the cooking juices.
Serves 4.
Grilled Tuna with Tomatoes and Basil
2 garlic cloves, minced
1 tsp. salt divided
1 TBSP. extra-virgin olive oil
1 ½ lb. tuna fillet, left whole
1/3 cup, plus ¼ cup basil, thinly sliced, divided
2 medium size tomatoes, thinly sliced
¼ tsp. pepper
Mash garlic with ¾ tsp. salt on a cutting board and with a spoon until a paste forms.
Transfer to small bowl and stir in the oil.
Measure out a piece of heavy duty foil large enough for the fillet.
Coat with cooking spray.
Lay tuna fillet on foil and spread garlic mixture over it.
Sprinkle with 1/3 cup basil.
Overlap tomato slices on top and season with salt and pepper.
Transfer foil to grill.
Cook until the fish flakes, 10-12 minutes.
Place on serving platter and sprinkle with remaining basil.
Serves 4.
Baked Flounder with Swiss Cheese Sauce
1 ½ to 2 lbs. of flounder fillets
½ tsp. celery salt
¼ tsp. pepper
2 cups shredded swiss cheese
2 TBSP. butter
2 TBSP. flour
½ tsp. salt
Dash of nutmeg
1 cup milk
2 TBSP. dry sherry
1 tomato, cut into wedges
1 green bell pepper, cut into rings
½ cup Panko breadcrumbs, buttered
Sprinkle celery salt and a dash of pepper on the fillets and distribute 1 cup of cheese on the fillets.
Roll them up (jelly roll fashion), so the cheese is in the center and place seam side down in a shallow greased baking dish.
In a large skillet, melt butter, add flour, salt and remaining pepper and nutmeg and stir until smooth.
Add milk and stir until thick.
Add remaining cheese and stir. Don’t boil.
Add sherry and pour over fillets in baking dish.
Arrange tomatoes and peppers around and over fish.
Sprinkle with the breadcrumbs.
Bake in a 400 degree oven for 30 minutes.
Serves 4.
Black Drum in Tomato Sauce
1 ½ lbs. black drum, cut in serving pieces
1 large onion, chopped
1 clove garlic, minced
2 TBSP. olive oil
2 TBSP. butter
3 cups canned tomatoes
1 bay leaf
2 cloves
½ tsp. thyme
Salt and pepper
2 tsp. sugar
1 tsp. lemon juice
Saute onion and garlic in the oil and butter until they are tender but not brown.
Add the tomatoes, bay leaf, cloves, thyme, salt and pepper, sugar and lemon juice; simmer for 30 minutes, until the sauce is reduced and slightly thickened.
Place the pieces of drum in an oiled casserole and cover with the hot tomato sauce.
Cover and bake in a 450 degree oven for 13 minutes per inch of thickness of the drum pieces.
Serves 4.
Wino Flounder
1 ½ lbs. skinless flounder fillets
Several parsley sprigs
1 ½ tsp. lemon juice
1/8 tsp. garlic powder
1 ½ TBSP. butter
2 tomatoes, sliced
1 cup white wine
1 green onion, chopped
Salt and pepper
Lay the parsley in a well greased baking dish.
Put the fillets on top of the parsley.
Sprinkle with lemon juice and garlic and dot with butter.
Place tomato slices over the fish.
Pour the wine over the tomato and add chopped onion, salt and pepper.
Cover and bake in a preheated 425 degree oven for 15 to 20 minutes, until the fish flakes easily with a fork.
Serves 4.
Striper
Amadine
1 ½ lbs. striper fillets
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
¼ tsp. garlic powder
4 TBSP. butter
½ cup sliced almonds
2 TBSP. lemon juice
½ tsp. chili powder
Cut the fillets into serving pieces and dip in the flour, coating both sides.
Place the fillets on a well buttered piece of foil on a broiler pan.
Sprinkle fish with salt, pepper and garlic powder.
Melt 2 TBSP. of butter and pour over fillets.
Broil 4 inches from heat for 10 minutes.
Check for flakiness by testing with a fork.
Saute the almonds in remaining 2 TBSP. of butter.
Add the lemon juice and chili powder.
Pour the sauce over fillets.
Keep warm until ready to serve.
Serves 4.
Shrimp Scampi
2 lbs. (12 to 15 per lb.) shrimp in the shell
3 TBSP. olive oil
2 TBSP. dry white wine
Salt
Black pepper, freshly ground
12 TBSP. unsalted butter, at room temperature
6 TBSP minced garlic
1/4 cup minced shallots
3 TBSP. fresh parsley, minced
1 tsp. fresh rosemary, minced
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 TBSP. lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs
Lemon wedges
Preheat oven to 425 degrees.
Peel, devein, and butterfly shrimp. Leave tails on.
In a mixing bowl, toss shrimp gently with olive oil, wine, 2 teaspoon salt and 1 teaspoon pepper.
Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined.
Arrange the shrimp in a single layer, cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly.
Serve with lemon wedges.
Serves 6.
Seafood Salad with Fish Sauce
2 to 3 cups of cooked fish
Lettuce leaves
1 cup shredded iceburg lettuce
6 large mushrooms, quartered
1 avocado, sliced
½ cucumber, sliced
½ cup celery, sliced medium
Slices of red and green peppers
1 hard boiled egg, sliced
Paprika
Fish sauce
Fish Sauce
½ cup mayonnaise
2 TBSP. heavy cream
2 TBSP. chili sauce
½ tsp. steak sauce
6 drops Tabasco sauce
1 ½ TBSP. minced green onion
1 TBSP. fresh lemon juice
1 tsp. minced parsley
Salt and pepper to taste
Mix all ingredients and refrigerate for 1 hour before using.
Serves 3-4.
Grilled
Striped Bass
1 striped bass, filleted, skin on
1 bottle Italian salad dressing
Pour bottle of salad dressing in a large shallow pan.
Place striped bass skin side up.
Marinate for 30 to 40 minutes.
Prepare grill; coals should be white.
Place marinated fish, skin side down on the grill.
Cover the fish with a sheet of foil and bake for 15 to 30 minutes, until the fish flakes easily with a fork.
The cooking time depends on the thickness of the fillets and heat of the coals.
This can also be prepared in the oven.
Follow directions above for marinating.
Cover and bake in preheated 400 degree oven for 20 minutes.
Serves 3.
Steamed Vegetables & Bluefish
4 bluefish fillets
1 large onion, sliced
2 large tomatoes, sliced
½ green pepper, sliced
1 medium zucchini, sliced
1 garlic clove, minced
¼ cup chopped parsley
¾ cup chicken broth
¼ cup dry vermouth
Salt and pepper
Chow mein noodles
Place onion, tomatoes, green papper and zucchini in a large enough pan so the fillets will fit in a single layer on top.
Add the garlic and parsley and pour the broth and wine over the vegetables.
Add salt and pepper, cover and simmer for 10 minutes.
Lay the fillets over the vegetables, salt and pepper them, cover and steam for 7 to 10 minutes, testing with a fork for doneness.
Serve ladled over crisp noodles.
Serves 4.
Crab Dip
1 lb. lump crabmeat
1 cup pepper jack cheese, grated
3/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1/4 cup green onions, minced
6 garlic cloves, roasted
3 TBSP. Worcestershire sauce
3 TBSP. fresh lemon juice
1 tsp. hot pepper sauce
1/2 tsp. dry mustard
Salt
Pepper
Preheat oven to 325 degrees.
Combine all ingredients in a casserole dish and gently stir until mixed.
Bake for 40 minutes and serve with crackers, toasted bread or chips.
Crab & Corn Chowder
1 TBSP vegetable oil or extra virgin olive oil
3 TBSP butter
2 all-purpose potatoes, peeled diced
2 ribs of celery, chopped
1 medium Vidalia onion, chopped
1 small red bell pepper, seeded and diced
1 fresh bay leaf
Salt
Pepper
1 TBSP. Old Bay seasoning
3 TBSP all-purpose flour
2 cups chicken broth
1 QT whole milk
3 1/2 cups corn kernels
8 oz. cooked, lump crab meat
Oyster crackers (optional)
Heat a deep pot over moderate heat.
Add oil and butter.
Add chopped potatoes, celery, onion and red bell pepper.
Add bay leaf.
Season vegetables with salt, pepper and Old Bay seasoning.
Saute veggies for 5 minutes.
Sprinkle in flour and cook for 2 minutes, stirring constantly.
Stir in broth and combine.
Stir in milk and combine.
Bring soup to a bubble.
Add corn and crab meat.
Simmer for 5 minutes. Add salt and pepper to taste.
Remove bay leaf.
Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
All of Mama Jock’s recipes published since 2006 are available on our website at www.coastalfisherman.net. Just click on “Recipes” on the homepage. Recipes are listed by type of fish.
If you would like to share your favorite recipe with fellow Coastal Fisherman readers, please email it to [email protected].
