Article by Mama Jock
Striper Cocktail Appetizer
2 lbs. skinless, boneless striper fillets
2 bay leaves
1/4 cup plus 1 tsp. lemon juice
1 sliced lemon
1 tsp. salt
Pepper
1/2 cup chili sauce
1 1/2 tsp. steak sauce
Cube the striper fillets into chunks about 1-inch square.
Boil a pot of water with bay leaves, 1/4 cup lemon juice, onion, salt and pepper added.
Boil for 10 minutes.
Add fish chunks.
Cover and boil for another 10 minutes.
Drain fish and cool.
Serve as an appetizer with a sauce made of the chili sauce, 1 tsp. lemon juice and steak sauce.
Maple Teriyaki Tuna Fillets
1/3 cup apple juice
1/3 cup maple syrup
3 TBSP. soy sauce
2 TBSP. finely chopped onion
3 garlic cloves, minced
4 tuna fillets
In a small bowl, whisk the first 5 ingredients; blend well.
Remove 1/2 cup for basting; cover and refrigerate.
Pour remaining marinade into a large resealable plastic bag.
Add tuna; seal bag and turn to coat.
Refrigerate for 1 to 3 hours.
Drain tuna and discard marinade in bag.
Coat grill rack lightly with cooking oil.
Place tuna on rack skin side down.
Grill covered over medium heat or broil 4-inches from heat until fish flakes easily with a fork, basting frequently during the last 4 minutes.
Serves 4.
Swordfish Salad
1 cup extra-virgin olive oil
1 1/2 lbs. fresh swordfish steaks or odd cuts, cut into 1 1/4 in. cubes
1 large onion cut into 1 1/2-inch pieces
2 garlic cloves, chopped
1 each green, red and yellow bell pepper, cut into squares
3/4 cup red wine vinegar
1/2 tsp. salt
1 tsp. black pepper
1 TBSP. fresh oregano, roughly chopped
1 TBSP. orange zest, julienned
Dash crushed red pepper
2 TBSP. capers, drained and rinsed
Fresh greens of your choice
Heat half the oil in a heavy bottomed skillet and brown the swordfish cubes, turning carefully with tongs until tender.
Remove browned pieces individually and place in mixing bowl. Reserve.
Discard the cooking oil.
Heat the remaining oil in the same skillet.
Add the onion; saute for 2 minutes; then add the peppers and garlic and continue cooking for about 3 minutes, stirring occasionally.
Pour in the vinegar and add the seasonings.
Cook 5 more minutes.
Adjust salt.
Pour over swordfish.
Sprinkle capers on top and chill covered, for at least 4 hrs.
Serve over fresh greens.
Serves 4-6.
Bubbly Bluefish
4 bluefish fillets
1 cup mayonnaise
1/2 cup horseradish
1/4 cup green pepper, chopped very fine
Paprika
Place fillets on a buttered sheet of aluminum foil on a broiler pan.
Mix mayonnaise, horseradish and green pepper.
Spread evenly over fillets.
Broil, 4-inches from the heat, for about 10 minutes.
The fillets will turn a bubbly brown and flake to the touch when done.
Serves 4.
Blackened Mahi-Mahi
1 1/2 cup butter
2 tsp. black pepper
2 tsp. red pepper
2 tsp. white pepper
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. thyme
1 tsp. oregano
2 tsp. crushed basil leaves
2 tsp. crushed parsley flakes
2 tsp. salt
4 lbs. mahi fillets, 1/2 inch thick
Combine dry spices in a dish.
Melt butter in a pan large enough to accommodate the fillets in a single layer.
Heat a large cast-iron skillet on medium-high.
Dip each fillet in melted butter; roll in spices to coat evenly.
Shake off excess and fry in skillet about 2 minutes on each side.
The spices are blackened by intense heat, leaving meat white and moist.
Serves 8.
Seared Scallops with Bacon
3 center-cut bacon slices, cut into 1/2 -inch pieces
6 cups, thinly sliced green cabbage
1 TBSP. chopped fresh thyme
1/2 cup water
1 1/2 cups chopped apple
4 TBSP. cider vinegar
1/2 tsp. black pepper
1 TBSP. canola oil
16 large scallops
1/4 tsp. salt
2 tsp. chopped fresh dill
Cook bacon pieces in Dutch oven until crisp.
Remove bacon pieces from pan, reserving 1 1/2 TBSP. drippings in pan.
Add sliced cabbage and chopped thyme to pan; saute for 2 minutes, stirring occasionally.
Add the water, scraping pan to loosen browned bits.
Bring mixture to a boil.
Reduce heat to medium; cover pan.
Cook 5 more minutes.
Stir in chopped apple and cider vinegar; cover.
Cook another 5 minutes. Stir in cooked bacon and 1/4 tsp. pepper.
Heat a large, heavy skillet over high heat.
Add oil to pan.
Sprinkle scallops with remaining salt and remaining pepper.
Add scallops to pan; cook 3 minutes on each side or until scallops are done.
Place 1 cup cabbage on 4 plates.
Arrange 4 scallops on each serving, then sprinkle each with 1/2 tsp. dill.
Serves 4.
Flounder Parmesan
2 lbs. flounder fillets
2 TBSP. lemon juice
1/2 cup grated Parmesan cheese
4 TBSP. butter, room temperature
3 TBSP. mayonnaise
3 TBSP. green onions, finely chopped
1/4 tsp. Old Bay seasoning
1/4 tsp. dried basil
Black pepper
1 dash hot pepper sauce
Preheat oven to 350 degrees.
In a buttered 13x9-inch baking dish, lay fillets in single layer.
Brush tops with juice.
In a bowl, combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.
Bake fish 10 to 20 minutes or until fish starts to flake.
Spread with cheese mixture and bake until golden brown. This will depend on fillets thickness.
Do not overcook.
Serves 4.
See all of Mama Jock’s recipes at coastalfisherman.net.
