Article by Mama Jock
Creole Style
Sea Bass
2 TBSP. olive oil
1 cup each diced onion, celery and green pepper
4 large cloves garlic, minced
1 jalapeno pepper, seeded and diced
2 (15 oz.) cans petite diced tomatoes
1 cup water
2 TBSP. tomato paste
1 TBSP. hot sauce
1/2 tsp. each salt and pepper
1 lemon, 1/2 juiced, other thinly sliced
2 lbs. skinless sea bass fillets
2 scallions, green parts only, sliced thin
2 TBSP. parsley chopped
Rinse fish and pat dry with paper towels.
Lay the fish down on cutting board and cut the fish lengthwise into long pieces, 2 inches wide.
Cut the long strips into 2-inch chunks.
Heat oil in a large skillet.
Saute onion, celery, green pepper, garlic and jalapeno for 5 minutes.
Add tomatoes and water and bring to a simmer.
Stir in tomato paste, hot sauce, salt, pepper and lemon juice.
Simmer 20 minutes.
Fold fish into sauce and simmer for 15 minutes or until fish flakes.
Garnish with parsley, scallions and lemon slices.
Serves 4.
Shrimp and Clam Pizza
1 lb. refrigerated pizza dough, brought to room temperature
Flour, for dusting
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
Salt and pepper
1/3 cup dry white wine
4 cloves garlic, minced
12 littleneck clams, scrubbed
1/2 cup fresh parsley
1/2 tsp. grated lemon zest
8 oz. medium shrimp, peeled, deveined, and halved
Preheat oven to 450-degrees.
Press and stretch the dough into a 10x14-inch rectangle on a floured piece of parchment.
Scatter the shallot on top.
Drizzle 1 TBSP. olive oil and rub into the dough, pressing the shallot into the dough.
Season with salt and pepper.
Transfer the dough on the parchment onto an inverted baking sheet.
Bake 10 to 15 minutes.
Bring the wine, 1 TBSP. olive oil and garlic to a simmer in a large skillet over medium heat.
Add the clams, cover and cook until they open.
Transfer to a cutting board, using a slotted spoon.
Discard any unopened clams.
Continue simmering the liquid until reduced by half.
Remove the clams from the shells and chop.
Pulse the parsley with the remaining 2 TBSP. olive oil and lemon zest in a food processor until chopped.
Add the clam cooking liquid with the garlic and pulse until thickened.
Spread the parsley sauce on the baked crust.
Top with the clams and shrimp.
Season with salt and pepper.
Return to the oven until the shrimp is cooked through, 3 to 5 minutes.
Serves 4.
Tuna Preserved in Oil
1 lb. tuna, cut into large chunks
Coarse salt
Olive oil
Place the tuna on a plate and salt generously on all sides.
Let it sit at room temperature for 30 minutes.
Transfer the tuna to a heavy pot just large enough to accommodate it in one layer and cover with oil.
Set the pot over low heat and cook for 30 minutes. You want the oil hot but not bubbling.
Remove the tuna from the heat and let it cool completely in the oil.
Transfer the tuna and oil to a large jar, making sure the tuna remains covered in oil.
Store in the refrigerator. It will keep for weeks.
Grilled Shrimp with Jalapeno
Marinade
1-2 jalapeno chiles, seeded and minced
3 TBSP. olive oil
7 garlic cloves, minced
1 tsp. grated lime zest (use lime for the juice)
5 TBSP. lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Shrimp
1 1/2 lbs. extra-large shrimp, peeled
1/2 tsp. sugar
1 TBSP. minced fresh cilantro
For the Marinade:
Process all of the ingredients in a food processor until smooth.
Set aside 2 TBSP. of the marinade and transfer rest to a medium bowl.
For the Shrimp:
Pat shrimp dry with paper towels.
Make shallow cut down outside curve of shrimp.
Place the shrimp in marinade and toss to coat.
Refrigerate at least 30 minutes or up to an hour.
Preheat grill until hot.
Thread 8 to 9 shrimp onto 4-inch metal skewers.
Cook, covered until shrimp are no longer translucent, turning once.
Using tongs, slide shrimp into a medium bowl.
Add reserved marinade and toss to coat.
Place shrimp on platter and sprinkle with cilantro.
Serves 4.
Crab Cake
Burgers
1 lb. lump crab meat
1/3 cup bread crumbs
1/3 cup plus 3 TBSP. mayonnaise, divided
1 large egg, lightly beaten
1/4 cup chopped chives
1 TBSP. Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 TBSP. extra-virgin olive oil
Juice of 1/2 lemon
1 TBSP. dill pickle relish
1 TBSP. Old Bay seasoning
4 Martins Potato Hamburger Buns
4 pieces bibb lettuce
In a large bowl, make burger mixture by combining crab meat, bread crumbs, 1/3 cup mayo, egg, chives and Worcestershire.
Season generously with salt and peppe and form into four patties.
Heat oil in a large skillet over medium-high heat.
Cook burgers until golden, 5 minutes per side.
Make Old Bay burger sauce by combining remaining 3 TBSP of mayo, lemon juice, relish and Old Bay in a small bowl.
Season with salt.
Serve crab cake burgers on buns with lettuce and Old Bay sauce.
Fantastic Flounder Rolls
4 flounder fillets
1 container fresh sliced button mushrooms
2 Spanish onions
2 TBSP. olive oil
1 box Manischewitz® Everything Tam Tams
1 cup corn flake crumbs
2 bottles Thousand Island dressing
Salt
Pepper
Curly parsley
Red bell pepper
Preheat oven to 350-degrees.
Sauté onions in oil until soft and translucent.
Add mushrooms and continue to sauté until mushrooms are nicely browned.
Season to taste with salt and pepper.
Crush Manischewitz Tam Tams lightly and add to mushroom onion mixture, continuing to crush tams until they’re in very small pieces.
Take a piece of fish, spread a generous tablespoon of Tam Tam mixture in center of fillet and roll like a jelly roll.
Place in greased baking sheet seam side down.
Continue with each fillet.
Liberally pour Thousand Island dressing over fish.
Sprinkle corn flake crumbs over fish.
Bake for 20 to 25 minutes until cooked through.
Garnish with curly parsley and red pepper.
Serve warm or cold.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, simply email it to [email protected].
