Article by Mama Jock
Soft-Shell Crab Sandwiches with Spicy Tartar Sauce
Tartar Sauce
1/2 cup mayonnaise
1 TBSP. minced red onion
1 TBSP. finely chopped dill pickle
1 TBSP. rinsed and finely chopped capers
1 TBSP. thinly sliced fresh chives
1 1/2 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
1/4 tsp. Tabasco
Crabs
1/4 cup flour
1/4 cup medium-grind yellow cornmeal
Salt and pepper
4 jumbo soft-shell crabs, cleaned
2 TBSP. vegetable oil
1 TBSP. unsalted butter
Tomato and lettuce for serving
White sandwich bread, toasted
In a small bowl, combine the mayo, onion, pickle, capers, chives, Old Bay, lemon juice and Tabasco. Set aside.
In a wide shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt and 1/4 tsp. pepper.
Dredge the crabs coating both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).
Heat oil in 12-inch skillet over medium-high heat until shimmering hot.
Melt the butter; add the crabs top side down; cook shaking the pan once or twice, until crisp and browned, about 3 minutes.
Flip the crabs and cook until crisp and just cooked through, 3 minutes more.
Drain on paper towels.
Serve on toasted white bread with tartar sauce, tomato and lettuce.
Serves 4.
Steamed Mussels
1/4 cup oil
6 TBSP. minced shallots
2 TBSP. minced garlic
2 lbs. mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 cup bottled clam juice
Juice of 1 lemon
2 TBSP. Dijon mustard
2/3 cup chopped mix of fresh parsley & mint
Heat a deep, wide pot over high heat.
Add the oil, shallots, and garlic and cook for 30 seconds, stirring.
Add the mussels, wine, and clam juice and immediately place the lid on pot and shake the pot.
Cook, shaking the pot often, until the mussels open, about 4 minutes.
If the mussels are large, the longer it will take them to cook.
Transfer the mussels to a large bowl with a slotted spoon and cover them to keep warm.
Reduce the heat to medium-high.
Reduce liquid by half; turn off heat.
Whisk in the lemon juice, mustard, and half the herbs.
Add the mussels and any juices in the bowl, back to the pot; stir well.
Divide the mussels and sauce among four large soup bowls.
Serves 4.
Flounder with Tomatoes, Black Olives and Corn
4 cloves garlic, thinly sliced
2 TBSP. olive oil
2 (14.5 oz.) cans diced tomatoes with juices
3/4 cup dry white wine
1/4 cup kalamata olives sliced
1 1/2 cups fresh or frozen corn
4 flounder fillets
Cook garlic in 1 1/2 TBSP. oil in a large skillet over medium heat, stirring, until pale golden.
Stir in tomatoes, wine, olives and corn.
Simmer sauce until slightly thickened.
Place fish on sauce, spooning some over the top.
Cook, covered just until fish is cooked through, 7 or 8 minutes.
Drizzle fillets with remaining oil before serving.
Serves 4.
Tuna with Cucumber-Radish Relish
2 1/2 lbs. tuna fillet skinned
1 TBSP, extra-virgin olive oil
Salt and pepper
1/4 cup radish
1/2 cup diced, peeled English cucumber
1 TBSP. prepared horseradish
3 TBSP. thinly sliced scallions
Preheat oven to 425 degrees.
Place tuna on a parchment lined baking sheet; drizzle with 2 tsp. oil.
Season, with salt and pepper.
Roast tuna until just cooked through, 8 to 10 minutes.
Stir together radish, cucumber, horseradish, scallions and remaining tsp. of oil until combined.
Season with salt and pepper.
Serve with tuna.
Serves 6.
Baked Flounder with Escarole, Wine and Herbs
1/2 cup flour
Salt and pepper
4-6 flounder fillets
1 large head escarole, coarsely chopped
1 small onion, halved and thinly sliced
3 cloves garlic, 2 thinly sliced and 1 chopped
1/8 tsp. grated nutmeg
1/2 cup dry white wine
1/2 cup seafood or chicken stock
1/4 cup extra-virgin olive oil
1/2 to 3/4 cup packed fresh herbs such as parsley, rosemary, thyme, sage or mint
1 lemon, zested and quartered
4-6 pats butter
Preheat oven to 450 degrees.
In a shallow bowl, season flour with salt and pepper.
Dredge fish in the flour; shake off any excess.
In a 9 x 13-inch baking dish, toss the escarole, onion, sliced garlic and nutmeg; season.
In a small bowl, whisk the wine, stock and extra-virgin olive oil.
Pour 1/2 the wine mixture over the escarole.
Arrange the fish on top of the greens.
For the gremolata, on a cutting board, finely chop the herbs with the lemon zest and chopped garlic.
Sprinkle the fish with the gremolata, top with pats of butter; then pour the remaining wine mixture over the fish.
Bake until fish is opaque, about 20 minutes.
Serve the fish in bowls or deep plates on top of greens.
Garnish with lemon wedges.
Serves 4-6.
Grilled Mahi-Mahi with Mango Salsa
1/4 cup light coconut milk, divided
6 TBSP. fresh lime juice, divided
4 mahi-mahi fillets
1 1/2 cups diced peeled ripe mango
3/4 cup diced English cucumber
1/3 cup finely diced red bell pepper
2 TBSP. minced red onion
1 TBSP. chopped fresh cilantro
1 tsp. minced peeled fresh ginger
1 serrano chili, minced
3/4 tsp. salt, divided
1/4 tsp. black pepper
Cooking spray
Combine 3 TBSP. milk and 3 TBSP. juice in a shallow dish; add fish, turning to coat.
Cover and marinate at room temperature for 15 minutes.
Combine remaining 1 TBSP. milk, remaining 3 TBSP. juice, mango and next 6 ingredients in a bowl.
Add 1/4 tsp. salt; toss well.
Remove fish from dish; discard marinade.
Sprinkle fish with remaining 1/2 tsp. salt and pepper.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Cook fish 4 minutes on each side or until desired degree of doneness.
Serve with mango salsa.
Garnish with lime slices.
Serves 4.
Honey-Mustard
Tuna with Kale
1/4 cup grainy Dijon mustard
2 TBSP. honey
4 tuna fillets
1 bunch kale, stemmed and sliced
2 shallots sliced
2 TBSP. olive oil
1 lemon, cut into wedges
Mix honey and mustard together in a small bowl; spread on the tuna fillets and season.
On a baking sheet, toss kale, shallots and 1 TBSP. of oil; season.
Top with fillets and roast at 400 degrees until tuna flakes with a fork, 10 minutes.
Drizzle with remaining oil and serve with lemon wedges.
Serves 4.
Microwave Lemon-Horseradish Flounder
3 TBSP. butter, softened
3 TBSP. chopped fresh parsley
1 tsp. grated lemon zest
1 TBSP. fresh lemon juice
2 tsp. prepared horseradish
3/4 tsp. Dijon mustard
4 flounder fillets
Salt
In a small bowl, stir together butter, parsley, lemon zest and juice, horseradish, and mustard.
Season both sides of fillets with salt; lay flat side up on a clean surface.
Reserve 2 tsp. butter mixture.
Dividing evenly, spread remaining butter mixture on top of fillets.
Fold fillets in half crosswise enclosing butter mixture.
Place folded fillets in a 9-inch microwave-safe dish with a tight fitting lid.
Top with reserved butter mixture, dividing evenly.
Cover; microwave on high until fish is just cooked through, about 5 minutes.
To serve, place fillets on plates and spoon juices over fillets.
Serve 4.
20 Minute Honey Garlic Shrimp
1/3 cup honey
1/4 cup soy sauce
1 TBSP. minced garlic
1 tsp. minced fresh ginger, (optional)
1 lb. medium tail-on shrimp, peeled and deveined
2 tsp. olive oil
Whisk honey, soy sauce, garlic and ginger, if using, together in a medium bowl.
Place shrimp in a large zip-lock bag.
Pour 1/2 of the marinade mixture in bag, shake bag, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
Cover and refrigerate the rest of the marinade for next step.
Heat olive oil in a skillet over medium-high heat.
Place shrimp in skillet.
Cook shrimp on one side until no longer pink, about 45 seconds, then flip shrimp over.
Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve with sauce.
Serves 4.
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