Article by Mama Jock
Scallops with Crispy Leeks
1 medium leek, white and light green parts only
2 tsp. plus 1 TBSP. extra-virgin olive oil, divided
2 TBSP. flour
1 tsp. paprika
1 tsp. garlic powder, divided
1/2 tsp. salt, divided
1 tsp. Italian seasoning
1/2 tsp. freshly grated lemon zest
1/2 tsp. pepper
1 lb. dry scallops, tough side muscle removed
Preheat oven to 425 degrees.
Cut leek in half lengthwise, then cut each piece in half crosswise.
Cut each quarter into long thin strips.
Rinse the strips in hot water and pat dry.
Toss in medium bowl with 2 tsp. oil.
Sprinkle flour, paprika, 1/2 tsp. garlic powder and 1/4 tsp. salt over the leeks, toss well.
Spread in an even layer on a baking sheet.
Bake, stirring occasionally until leeks are crispy and golden brown.
Let stand on baking sheet until the scallops are cooked.
Combine the remaining 1/2 tsp. garlic powder and 1/4 tsp. salt with the dressing, lemon zest and pepper in a bowl.
Pat scallops dry and sprinkle both sides with the seasoning mixture.
Heat the remaining 1 TBSP. oil in a large nonstick skillet over medium-high heat.
Add the scallops; cook 2 to 3 minutes per side.
Serve the scallops with the crispy leeks on top.
Serves 4.
Marinated and Grilled Mahi with Hot Sauce
1 cup distilled vinegar
1 tsp. black pepper
Salt to taste
1 tsp. chili-garlic sauce or hot sauce
1 TBSP. plus 1 tsp. minced garlic
1 ½ lbs. skinless mahi fillets or steaks
1 large sweet onion, sliced
2 TBSP. cilantro, minced
2 TBSP. olive oil
Combine the first 4 ingredients plus 1 TBSP. of garlic.
Place the mahi in a shallow bowl and scatter the onions over it; pour the marinade over all (it should come halfway up the sides; if not, add water).
Refrigerate, turning occasionally 2 to 12 hours.
Prepare grill.
Remove the onions from the marinade and set them aside.
Heat a medium skillet over high heat.
Score the mahi.
Combine the remaining garlic, cilantro, and salt; rub it into the slits.
Grill 6 to 8 inches from the heat, about 3 minutes per side, depending on the thickness of the fillets.
Add the oil to the skillet, add the reserved onions.
Cook until soft.
Serve the mahi topped with the onions.
Serves 4.
Flounder and Potatoes with Salsa Verde
2/3 cup lightly packed parsley leaves
3 TBSP. capers, drained
1 clove garlic
4 tsp. lemon juice
1 tsp. anchovy paste
1/2 tsp. Dijon mustard
3/4 tsp. salt
Black pepper
8 TBSP. olive oil
1 lb. small new or boiling potatoes, cut in chunks
4 fish fillets
Place first 6 ingredients plus 1/4 tsp. salt and 1/8 tsp. of pepper in a blender.
Pulse to make a smooth paste.
Boil potatoes until tender; drain. Set aside.
Light grill or broiler.
Coat fish with remaining 1 TBSP. of oil and sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. black pepper.
Grill or broil 3 minutes; turn and cook 3 more minutes or until done.
Drizzle some of the salsa verde over fish and potatoes.
Serve the remaining salsa alongside.
Serves 4.
Stuffed Sea Bass
2 lbs. whole sea bass,
skin left on
1/2 cup of watercress
3 slices lemon
3 garlic cloves, minced
1 tsp. cilantro
1 tsp. chili paste
1/2 cup white wine
Salt and pepper to taste
Heat grill or oven to 350 degrees.
Mix together the watercress, lemon, garlic, cilantro, chili paste, salt and pepper in a small bowl.
Prepare the fish, slicing to make a pocket the entire length of fish.
Stuff the sea bass with mixture and pour the wine over fish.
Place on an extra-large piece of parchment folding over the edges and crimp to seal.
Grill for 15 to 20 minutes.
Serves 2-3
Weakfish and Zucchini and Tomatoes
2 lbs. weakfish fillets
2 TBSP. butter
3 medium zucchini, quartered
1 pint of cherry tomatoes, halved
Zest and juice of 2 lemons
Salt and pepper to taste
Season both sides of the weakfish with salt and pepper.
Melt the butter in a large nonstick saute pan over a medium-high heat; add the weakfish to the pan.
Allow the fish to cook for about 2 minutes on the first side, turn and cook for another 2 minutes, or until cooked through.
While you are cooking the fish, place the zucchini and tomatoes in a steamer basket and steam for about 4 to 5 minutes or until fork tender.
Top with some salt, pepper and a squeeze of lemon.
Top your veggies and fish with the lemon zest and serve with lemon wedges.
Serves 4.
Spicy Flounder with Olives and Cherry Tomatoes
1/4 cup olive oil
2 lbs. flounder
1/2 cup chopped fresh parsley
1/2 tsp. dried crushed red pepper
4 cup cherry tomatoes, halved
1 cup Kalamata olives or brine cured black olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat.
Sprinkle fish with salt and pepper.
Add half of the fish to the skillet and saute until just opaque in center, about 3 minutes each side.
Transfer fish to platter.
Repeat with remaining fish.
Add parsley and crushed red pepper to same skillet; saute 1 minute.
Add tomatoes, olives and garlic; saute until tomatoes are soft and juicy, 2 minutes.
Season with salt and pepper; spoon over fish.
Serves 4.
Crab Stew
4 TBSP. vegetable oil
6 TBSP. flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1/2 cup celery, sliced thin
16 oz. bottle clam juice
4 fresh plum tomatoes, seeded and chopped
1/8 tsp. red pepper
1 lb. lump crab meat
3/4 cup thinly sliced scallion green
Cooked rice
In a large heavy saucepan, combine the oil and flour and cook the roux over moderate low heat, stirring constantly with a metal spoon, for 8 to 10 minutes, or until it is a deep carmel color.
Add the onion and bell pepper; cook, stirring constantly until the vegetables are softened.
Add the clam juice, tomatoes and 1 cup water, bringing the liquid to a boil.
Simmer the mixture gently 15 to 20 minutes or until it is reduced and thickened.
Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes; stir in the scallion green.
Serve over the rice.
Serves 2-3.
Broiled Flounder with Garlic Sauce
2 lbs. flounder
15 garlic cloves, peeled
1 cup milk
Salt and pepper to taste
1/4 cup fresh minced basil
1/4 cup olive oil
1/4 cup fresh parsley, minced
Simmer the garlic cloves in 1 cup milk over medium-low heat for 10 minutes; add salt, pepper, the basil, olive oil, and parsley and simmer for 5 more minutes.
Puree in a blender; check for seasonings.
Spoon sauce over fish before broiling and pass the rest at the table.
Serves 4.
Lemon-Dill Sauce
1 cup sour cream
½ cup mayonnaise
2 tsp. minced fresh dill
1 tsp. minced fresh parsley
1 tsp. minced fresh chives
½ tsp. lemon zest
1/8 tsp. salt
Combine above, mix throughly, cover and refrigerate for up to 3 days.
