Article by Mama Jock
Flounder Stuffed with Shrimp and Crabmeat
Stuffing
1 TBSP. olive oil
2 TBSP. butter
1 small onion, chopped fine
3 garlic cloves, minced
2 stalks celery, chopped fine
1/2 red bell pepper, chopped fine
4 oz. shrimp, chopped fine about a 1/2 cup
1/2 tsp. salt
1 tsp. Old Bay Seasoning, or 1/2 tsp. cayenne
6 oz. lump crabmeat
4 TBSP. Panco breadcrumbs
Fish
4 flounder fillets
4 TBSP. butter, melted
3 TBSP. lemon juice
Kosher salt, to taste
Black pepper, to taste
2 tsp. paprika
1 lemon, cut into wedges for garnish
Preheat the oven to 400-degrees.
In a sauté pan, heat the olive oil and butter.
Add the onions, garlic, celery, and peppers.
Sauté for 2 minutes, or until the vegetables are wilted.
Add the shrimp and season with salt and Old Bay.
Sauté for 2 minutes.
Remove from the heat and place mixture into a bowl.
Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind.
Set aside to cool.
Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
Place the fish on a baking dish, seam side down.
Drizzle the fish with the butter and sprinkle with lemon juice.
Sprinkle top of fish with salt, black pepper and paprika.
Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru.
Remove the fish from the oven and serve with lemon wedges.
Flounder and Summer Vegetables in Foil
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed, cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 TBSP. lemon juice
1 TBSP. chopped fresh oregano
1 TBSP. extra-virgin olive oil
1 tsp. capers, rinsed
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1 lb. flounder fillets, cut into 4 equal portions
Preheat grill to medium.
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 tsp. salt and 1/4 tsp. pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other; generously coat the top piece with cooking spray.
Place one portion of flounder in the center of the foil.
Sprinkle with some of the remaining 1/4 tsp. salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food.
Fold the foil over and pinch to seal.
Pinch seams together along the sides.
Make sure all the seams are tightly sealed to keep steam from escaping.
Repeat procedure with more foil, salt, pepper and remaining fish and veggies.
Grill the bundles until the fish is cooked through and the vegetables are just tender, about 15 minutes.
Serves 4.
Italian Seasoned Butter Shrimp
1 lb. shrimp
1 1/2 tsp. Italian seasoning
2 tsp. oil
Half of a lemon
Salt, pepper and garlic powder
1 stick butter
Pat shrimp dry.
Place shrimp in a bowl or Ziplock bag.
Coat shrimp with olive oil.
Season with the Italian seasoning, add a dash of garlic powder, salt and pepper.
Mix well.
Add shrimp to pan and add the butter, once butter melts, stir well.
Cook 5-6 minutes on medium-high heat, stirring a few times.
Once shrimp is removed from heat, add the juice from the lemon (to taste) and mix.
Serve with cocktail sauce.
Cocktail Sauce
1/2 cup chili sauce
1/4 cup ketchup
2 TBSP. horseradish, drained
2-3 tsp. lemon juice
1 TBSP. gin
7-8 dashes Tabasco sauce
Salt and white pepper
Mix all ingredients together in a bowl.
Store covered and it will keep for 6 weeks.
Serves 4-5.
Buttered Sea Bass in Skillet
1 1/2 lbs. sea bass
6 TBSP. unsalted butter, sliced
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. paprika
Few lemon slices
Parsley or cilantro
Stir together ingredients for seasoning in a small bowl.
Cut fish into smaller pieces, if desired.
Season all sides of the bass with the seasoning.
Heat 2 TBSP. butter in a wide skillet over medium-high heat.
Once butter melts, add fish to skillet and cook for 2 minutes.
Turn heat down to medium.
Turn bass over, top with remaining butter and cook another 3-4 minutes.
Butter will completely melt and fish will cook through.
Don’t overcook.
Drizzle fish with the lemon juice.
Tequila-Lime Shrimp
2 limes (1 for juicing, 1 for garnish)
2 TBSP. tequila, or more to taste
1/4 cup olive oil
1/4 tsp. garlic salt
1/4 tsp. cumin
1/8 tsp. black pepper
1 lb. jumbo shrimp, peeled and deveined
4 (12 in skewers) soaked in water for 30 minutes
Whisk together 2 TBSP. lime juice, tequila, oil, garlic salt, cumin and pepper in a bowl.
Pour into a large zip-lock plastic bag, add shrimp; turn to coat.
Seal bag, squeezing out excess air and chill at least 1 hour and up to 4 hours.
Preheat grill to medium-high heat.
Thread shrimp onto skewers, piercing each once near tail and once near head.
Discard marinade.
Lightly oil grate and grill shrimp, covered with lid, turning once, until pink and just cooked through, 5-6 minutes.
Cut remaining lime into wedges and serve with shrimp.
Serves 4.
Parmesan Crusted Baked Flounder
3/4 cup Panko breadcrumbs
3/4 cup Parmesan cheese finely grated
3 TBSP. unsalted butter room temperature
3 TBSP. mayonnaise
3 green onions, green tops only thinly sliced
1 tsp. Worchester sauce
1/2 tsp. Tabasco
1 1/2 TBSP. lemon juice (1/2 lemon)
Salt and pepper to taste
4 flounder fillets
2 TBSP. flat leaf parsley finely chopped
Preheat oven to 425 degrees.
Lightly butter a baking dish or individual gratin dishes for the fillets.
In a medium bowl, mix together the cheese, breadcrumbs, butter, mayo, green onions, Worchestire sauce, Tabasco and lemon juice; season with salt and pepper. Set aside.
Pat the fish completely dry with paper towels and season generously with salt and pepper.
Arrange the fish in a lightly buttered baking dish or gratin dishes.
Spread about 3 TBSP. of the cheese mixture over each fillet.
Place in preheated oven; bake until bubbly and almost cooked through, about 8 to 10 minutes.
Move fillets to broiler for 2-3 minutes to brown and crisp the tops.
Fish should flake easily with a fork.
Remove from oven, garnish with parsley and serve immediately.
Serves 4.
Grilled Wahoo
4 wahoo fillets
2 TBSP. canola oil
Salt and black pepper
2 TBSP. extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 TBSP. capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 tsp. finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
Heat the grill to high.
Brush both sides of the fillets with canola oil and season with salt and pepper, to taste.
Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side.
While the fish is grilling, heat the olive oil in a large saute pan over medium heat.
Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes.
Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds.
Transfer the fish to the sauce and let cook for 1 minute.
Transfer to a serving platter and serve.
Mahi-Mahi with Lemon Caper Sauce
3 TBSP. water, divided
1 tsp. cornstarch
1/2 tsp. salt, divided
1/2 tsp. black pepper
4 mahi-mahi fillets
2 tsp. olive oil
2 lemons
2 tsp. capers
1 tsp. butter
Combine 1 TBSP. water and cornstarch in a small bowl, stirring with a wisk. Set aside.
Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over both sides of fish.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add fish, and cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove from pan, and keep warm.
Grate 1/4 tsp. rind from 1 lemon; squeeze 1/3 cup juice from lemons over a bowl.
Combine juice and rind with remaining 2 TBSP. water, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper and the capers.
Add lemon mixture to pan, cook 2 minutes.
Stir in cornstarch mixture; bring to a boil and cook 1 minute, or until thick.
Stir in the 1 tsp. butter to smooth the sauce.
Serve sauce over fish.
Serves 4.
Seared Tuna Nicoise
3 large eggs
1 1/2 cups quartered small red potatoes
1 cup string beans
Cooking spray
2 (6 oz.) tuna steaks
1/2 tsp. kosher salt, divided
1/4 tsp. black pepper
2 TBSP. extra-virgin olive oil
3 TBSP. red wine vinegar
1 tsp. Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered nicoise olives
Place eggs in a large saucepan.
Cover with water to 1-inch above eggs.
Bring just to a boil.
Remove from heat; cover and let stand 15 minutes.
Drain; cool in ice water 5 minutes.
Peel eggs and cut each egg into 4 slices.
Place potatoes in pan; cover with water.
Bring to a boil; simmer 12 minutes.
Add beans; cook 3 minutes.
Drain; plunge beans into ice water for 1 minute. Drain well.
Heat a large cast-iron skillet over medium-high heat.
Coat with cooking spray.
Sprinkle tuna with 1/4 tsp. salt and pepper.
Add tuna to pan; cook 2 minutes on each side.
Cut thinly across the grain.
Combine remaining salt, oil, vinegar and mustard in a small bowl, stir with a wisk.
Add tomatoes and olives; toss.
Divide eggs, potatoes, beans and tuna among 4 plates; top with tomato mixture.
Serves 4.
Roasted Sea Bass
1 sea bass, scaled and gutted and preferably with heads on
2 TBSP. olive oil
2 TBSP. fresh lemon juice
1 bay leaf
1 tsp. dried thyme
1/2 cup minced fresh parsley
1 tsp. minced garlic
Salt and pepper to taste
Score each side of the fish 2 or 3 times, from top to bottom, right down to the bone.
Mix together all the other ingredients and marinate the fish in it, refrigerated, for 30 to 60 minutes.
Preheat oven to 450 degrees.
Roast the fish, undisturbed, in a lightly greased baking dish until done, 20 to 30 minutes, depending on the size.
Serves 4.
