Article by Mama Jock
Grilled Flounder Sandwiches
6 flounder fillets at room temperature for 30 minutes
4 TBSP. extra-virgin olive oil
1 1/2 tsp. salt
1 1/2 tsp. pepper
Chipotle Aiole
6 hamburger buns, buttered and toasted
1 small bag baby spinach
12 thin slices tomato
Lime wedges
Preheat grill to 400 degrees.
Brush both sides of each fillet with olive oil; sprinkle with salt and pepper.
Grill 5 to 7 minutes per side, depending on the thickness.
Spread Chipotle Aioli on each side of toasted bun.
Layer spinach and tomato on bottom halves.
Place fish on top of tomato; top with remaining halves of bun.
Serve with lime wedges.
Chipotle Aioli:
2 chipotle peppers in adobo sauce
2 cloves garlic, minced
3 TBSP. fresh lime juice
2 large egg yolks
1/2 tsp. salt
1/2 cup extra-light olive oil
1/2 cup avocado oil
In a food processor, pulse all of the ingredients except the oils until well combined.
With motor running, add oils in a slow steady stream.
Continue blending until mixture is thick and smooth.
Add more lime juice and salt, if necessary.
Refrigerate until serving time.
Serves 6.
Oyster Po’boys with Remoulade
Peanut oil for frying
32 medium or large shucked oysters, drained
1 cup flour blended with 1/2 cup yellow cornmeal
1/2 head lettuce, shredded
4 crusty rolls
Ramoulade sauce
Heat oil to 375 degrees in a heavy medium fry pan.
Working in small batches, 6 at a time, gently dredge oysters in flour-cornmeal mixture, shaking off excess coating.
Drop oysters into hot oil and deep fry until golden brown; 2 minutes. Do not crowd pan.
Remove oysters to a wire rack to drain.
Spread 1/4 cup lettuce on each roll.
Place 8 oysters on top.
Spoon 2 to 3 TBSP. of sauce over oysters.
Serve immediately.
Remoulade Sauce:
2 cups mayonnaise
1 TBSP. chopped sweet or dill pickles
2 tsp. minced garlic
1 to 2 tsp. hot pepper sauce
1 TBSP. chopped capers
2 TBSP. lemon juice
1 TBSP. chopped parsley
Combine all ingredients, stirring well to blend.
Refrigerate until needed.
Serves 4.
Shrimp with Vegetables over Rice
2 TBSP. oil
2 TBSP. flour
1 1/2 cups chicken broth
1 green bell pepper, chopped
2 stalks celery, sliced
1 large onion, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 1/2 lbs. medium shrimp, shelled
2 scallions, including green tops, sliced
Cooked rice
In a large stock pot heat oil over moderate heat.
Add flour and whisk until it is the color of peanut butter, about 3 minutes.
Whisk in the broth and continue to whisk until sauce begins to thicken.
Stir in the next 8 ingredients.
Bring to a simmer, cover and cook until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions; simmer until shrimp is cooked.
Serve over rice.
Serves 4.
Baked Crab Au Gratin
1 medium onion, diced
1 green bell pepper, small dice
1 red bell pepper, small dice
8 large mushrooms, sliced
2 large tomatoes, peeled, seeded and diced
1/4 cup butter
1/4 cup flour
1 1/4 cups heavy cream
2 1/4 lbs. cooked crabmeat
Salt and pepper
1/4 cup sliced almonds
2 cups cheddar cheese, grated
Saute the vegetables in butter until tender.
Sprinkle with the flour, stirring until well blended.
Add cream and crab; season to taste and simmer until heated through.
Spoon into greased shallow baking dish.
Spread almonds and cheese over crab.
Bake until cheese is golden.
Serves 6.
