Article by Mama Jock
Easy Gourmet Clams
4 TBSP. butter
2 cups chopped leeks, white part only
40 small clams, rinsed and scrubbed under cold water
1 cup dry white wine
1/4 cup fresh tarragon or 1 1/2 TBSP. dried
Pepper to taste
Heat 1 TBSP. butter in a large high sided sauce pan over medium heat.
Add leeks and cook for 3 to 4 minutes until soft.
Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened.
Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.
Serves 4.
Panko and Macadamia Crusted Cod
1/2 cup orange juice
1/4 cup white wine
2 small shallots, minced
10 TBSP. butter, divided
Salt and pepper
1 cup roasted and chopped macadamia nuts
3/4 cup panko bread crumbs
2 eggs, beaten
4 cod fillets
1/4 cup canola oil
Bring the orange juice, wine and shallot to a boil.
Cook until reduced, 12 minutes.
Lower the heat and wisk 6 TBSP. of butter, 1 at a time; season with salt and pepper.
In a food processor, pulse together the nuts and 1/4 cup of panko until coarsely chopped.
Place in a shallow dish and add the remaining 1/2 cup of panko.
Put the eggs in another shallow dish.
Pat the fish with paper towels; season with salt and pepper.
Dip in the egg, then coat with the panko mixture.
In a large non-stick skillet heat 2 TBSP. of butter and 2 TBSP. of oil until butter is melted.
Add 2 fillets and cook, turning once, until golden brown, about 8 to 9 minutes.
Repeat with remaining fillets.
Plate and drizzle with the orange sauce, if desired.
Serves 4.
Crab Soup
1 strip bacon, diced
3 potatoes, chopped
3 leeks, chopped (white only)
1 can chicken stock
1 cup heavy cream
1 lb. lump crab meat
Salt and pepper to taste
Garlic to taste
Parsley, chopped for garnish
Render bacon in large sauce pan.
Add potatoes, leeks, chicken stock and water to cover the vegetables; cook until tender.
Turn heat to low and add spices; cook another 5 minutes and add the crab and heavy cream.
Garnish each serving with the parsley.
Serve hot or cold.
Serves 4.
Oyster Fritters
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
1 egg
1/2 cup oyster liquor
1/2 cup milk
1/4 cup Parmesan cheese
1 pint oysters, save liquid
2 cups peanut oil
2 1/4 cups Parmesan cheese
Sift together the flour, salt and baking powder.
Beat together the egg, oyster liquor, milk and the 1/4 cup Parmesan cheese.
Heat oil in skillet.
Drop 2 oysters in batter at a time, then into hot oil with a large spoon.
Fry until golden brown, about 3 minutes.
Drain on paper towels.
Dust with cheese and serve immediately.
Serves 4.
Garlic Shrimp with Basil
1 1/2 pounds extra-large shrimp, peeled and deveined
Salt and pepper
2 TBSP. olive oil
11 garlic cloves, minced
3/4 cup white wine
1 (14.5 oz.) can diced tomatoes
1/2 cup finely chopped basil
4 TBSP. butter, cut into pieces
2 TBSP. capers, drained and minced
1 tsp. lemon juice
Pat shrimp dry with paper towels; season with salt and pepper.
Heat 1 TBSP. of oil in a large non-stick skillet over medium-high heat; add shrimp and cook about 1 minute on each side.
Remove to plate.
Add remaining oil, garlic and 1/2 tsp. pepper to empty skillet and cook about 30 seconds.
Stir in wine and tomatoes and simmer until slightly thickened.
Off heat, whisk in basil, butter, capers and lemon juice.
Add shrimp and all juices to skillet.
Cover and let sit until shrimp are heated through.
Season with salt and pepper.
Serves 4.
Shark Margarita
8 shark steaks
1/3 cup lime juice
1 tsp. lime zest
3 cloves garlic, minced
1/4 tsp. ground ginger
1/2 cup vegetable oil
1 tsp. pepper
1 TBSP. honey or maple syrup
Rinse shark in cold water and pat dry.
In a large bowl, combine lime juice and zest, garlic, ginger, vegetable oil, pepper and honey.
Add shark, stirring to coat well.
Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally.
Drain shark, reserving marinade.
Grill shark steaks 4 inches from medium-hot coals on grill, or broil in oven brushing with reserved marinade for 5 to 6 minutes per side.
Serves 8.
If you would like to share your favorite seafood recipes with Coastal Fisherman readers, you can email them to [email protected] or mail them to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
