Article by Mama Jock
Herb-Crusted
Flounder with Cauliflower Mash
4 1/2 cups cauliflower florets, baby gold potatoes and/or peeled carrots, coarsley chopped
2 oz. semisoft cheese with garlic and fine herbs
4 skinless, boneless flounder fillets
1 egg
2/3 cup panko breadcrumbs
2 TBSP. snipped fresh dill weed
1 TBSP. olive oil
Place vegetables in a dutch oven and add 1/2 tsp. salt.
Cover with water and bring to a boil.
Reduce heat to medium.
Cook, covered 15 to 20 minutes or until tender.
Drain vegetables, reserving some of the water.
Using a potato masher, mash vegetables to desired consistency, adding the reserved water as needed.
Stir in the cheese; season with salt and pepper.
Cover and keep warm.
Preheat oven to 300 degrees.
Rinse fish and pat dry with paper towels.
Cut fish into 8 equal pieces.
In a shallow dish beat egg.
In another shallow dish combine the breadcrumbs, dill, and 1/2 tsp. each of salt and pepper.
Dip fish pieces into egg, then into the breadcrumb mixture.
Set aside.
In a large skillet, heat olive oil over medium-high heat.
Add half of the fish.
Cook 2 to 3 minutes on each side or until golden brown.
Drain on paper towels.
Keep warm in oven while frying remaining pieces.
Serve with the cauliflower mash.
Serves 4.
Baked Shrimp with Tomatoes and Parsleyed Breadcrumbs
1/4 cup butter
3/4 cup plain breadcrumbs
1/2 cup minced fresh parsley
2 cloves garlic, minced
Salt and black pepper, to taste
1 lb. medium or large shrimp, peeled
12 thick, sliced ripe tomato
Preheat oven to 450 degrees.
Melt about half the butter over medium heat in a 12-inch nonstick skillet, then toss in the breadcrumbs, parsley and garlic.
Cook until the crumbs are nicely browned, stirring occasionally.
Turn off the heat and let cool.
Spread 1 to 2 tsp. of the remaining butter around the bottom of an 8 or 9-inch square baking dish.
Arrange the shrimp in the dish.
Cover with half of the breadcrumb mixture and arrange the tomatoes on top.
Sprinkle with the remaining breadcrumbs and dot with remaining butter.
Bake until the shrimp are pink and hot, 8 to 12 minutes, depending on the size of the shrimp.
Serves 3-4.
Roasted Striped Bass
with Tomatoes
1 striped bass, scaled, gutted, head on
Salt and pepper to taste
1 TBSP. ground cumin
1/2 tsp. cayenne pepper to taste
2 TBSP. olive oil
1 TBSP. minced garlic
1/2 cup minced cilantro
2 cups roughly chopped tomatoes, if canned, drain
1 cup fish or chicken stock, dry white wine or water
1 lemon, cut into thin slices
Preheat oven to 400 degrees.
Rinse the fish and make several shallow cuts on each side, from top to bottom.
Rub the fish with the salt, pepper, cumin and cayenne.
Pour half the olive oil into a baking dish and lay the fish on it.
Top the fish with the remaining oil, garlic, and half of the cilantro.
Spread some of the tomatoes over the fish and the rest around it.
Pour the stock around the fish.
Roast for a total of 30 to 45 minutes, basting occasionally with the pan juices, until the fish is done.
Flesh should be white and opaque throughout.
Serves 4.
Sea Bass Fillets with Nutty Butter
1/2 cup flour
1/4 tsp. cayenne
1/4 tsp. ground thyme
1 TBSP. paprika
Salt to taste
1/4 cup vegetable oil
1/2 cup milk
4 sea bass fillets
1/2 stick butter
2/3 cup walnut halves
Salt and pepper to taste
Juice of 1 lemon
2 TBSP. minced fresh parsley
Mix together the flour, half the cayenne, the thyme, paprika and salt in a bowl.
Heat the oil in a large nonstick skillet over medium-high heat.
Place the milk in a bowl.
Dip the fillets in the milk, dredge them in the seasoned flour, then place them in the pan.
Cook over high heat, turning once until browned on both sides.
Remove the fish to a platter and keep warm.
Wipe out the pan.
Melt the butter in it over medium heat.
Add the nuts, remaining cayenne, salt, and pepper and cook, stirring frequently, until the nuts are lightly browned and fragrant.
Add the lemon juice and parsley.
Spoon a portion of nuts over each fillet and serve immediately.
Serves 4.
Curried Striper Fillets
4 striped bass fillets
1 TBSP. minced garlic
2 TBSP. fresh lemon juice
1 tsp. tumeric
2 cups plain yogurt
Salt and pepper to taste
2 TBSP. peanut oil
1 small onion, chopped
1 TBSP. peeled and minced fresh ginger
1 tsp. ground cumin
1 tsp. ground coriander
Marinate the fish in a bowl with the garlic, 1 TBSP. of the lemon juice, tumeric, yogurt, salt and pepper while you cook the other ingredients.
In a large deep skillet, heat the oil over medium heat.
Add the onion and cook, stirring until limp.
Add the ginger and cook another minute.
Add the cumin and coriander. Stir for 30 seconds.
Pour the fish and its marinade into the skillet, bring to a simmer and cook until the fillets are white and firm, about 10 minutes.
Serve immediately with basmati rice.
Serves 4.
Sauteed Hardhead
2 TBSP. fresh lemon juice
2 TBSP. dry white wine
1 tsp. fennel seeds
1/4 cup olive oil
2 cloves garlic, smashed and peeled
1/2 cup minced fresh basil
2 croaker, skin on and cleaned
Salt and pepper to taste
Mix together the lemon juice, wine, fennel seeds, half of the olive oil, garlic and half of the basil.
Marinate the fish in this mixture for about 15 minutes, turning once or twice.
Heat a 12-inch nonstick skillet over medium-high heat.
Add the remaining olive oil; remove the fish from the marinade and dry with paper towels.
Cook 4 minutes on each side until the fish is lightly browned and cooked through.
Sprinkle with the salt and pepper, garnish with the remaining basil and serve.
Serves 2.
Scallops with Garlic
1 1/2 lbs. bay scallops
1/2 cup flour
3 to 4 TBSP. extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper to taste
Lemon wedges
Wash scallops and pat dry.
Place flour in a shallow bowl; roll scallops in flour.
Heat olive oil over medium low heat.
Add scallops and cook for 3 to 4 minutes, stirring occasionally.
Halfway through cooking, stir in minced garlic.
Stir in parsley.
Serve with lemon wedges and hot cooked rice or small pasta.
Serves 4.
Flounder with Tumeric and Dill
2 TBSP granulated sugar
2 TBSP. fresh lime juice
2 TBSP. Asian fish sauce
1/2 tsp. minced jalapeno
6 medium scallions
1 small bunch dill
2 flounder fillets
1/2 tsp. ground ginger
1/4 tsp. ground tumeric
Salt and pepper to taste
1 TBSP. canola oil
In a small bowl, combine the sugar and lime juice and stir until the sugar has dissolved.
Add the fish and jalapeno.
Set aside.
Trim the scallions and cut them into 2 inch long pieces.
Quarter the white and light green pieces lengthwise; leave the dark green pieces whole.
Cut the dill into 2 inch long pieces.
Pat the fish dry with paper towels.
Sprinkle the ginger, turmeric, 1/4 tsp. salt and a few grinds of black pepper all over the fillets.
Heat the oil in a 10-inch nonstick skillet over medium-high heat.
Add the flounder; cook, flipping once, until just firm and opaque in the center of the thickest part, about 4 minutes.
Transfer to serving plates.
Add the scallions to the pan, cook, stirring frequently until they just about start to wilt.
Add dill; continue to cook until it has wilted slightly.
Pile the scallions and dill over the flounder and serve the sauce on the side for drizzling.
Serves 2.
Crab Quesadillas
1/4 lb. fresh lump crab meat
1 lime, zested and juiced
1 jalapeno, chopped
1 green onion, chopped
1 handful cilantro
1 tsp. ground cumin
Salt and pepper to taste
2 flour tortillas
1/4 tsp. butter or oil
Mix the lime juice, zest, jalapeno, green onion. cillantro, cumin, salt and pepper in a bowl.
Add the crab and marinate for 10 to 30 minutes.
Melt butter in a pan.
Place a tortilla in the pan; rub it around to coat.
Flip it a few times until air pockets form.
Set aside. Repeat same for the second tortilla but leave it in the pan.
Drain the liquid from the crab and place the mixture on the tortilla in the pan.
Place cheese on; then top with the other tortilla.
Cook the quesadilla until golden brown on both sides and the cheese is melted, flipping once.
Serves 1.
Parmesan Crusted Pesto Flounder Bruschetta
4 flounder fillets
Salt and pepper to taste
1/2 cup parmesan grated
2 cups tomato, diced
1 tsp. balsamic vinegar, optional
1/4 cup basil pesto
Season the fillets with salt and pepper.
Sprinkle on the parmesan and broil until the parmesan is golden brown and the fish is no longer translucent, about 10-12 minutes.
Toss the tomato in the balsamic vinegar, salt and pepper and let sit while the fish cooks.
Serve the fish topped with pesto and diced tomatoes.
Serves 4.
Shrimp and Garlic Pizza
1/2 lb. thawed frozen shrimp, peeled and deveined
Prebaked pizza crust
1 1/2 TBSP. extra-virgin olive oil
1 1/2 TBSP. minced garlic
1 cup halved grape tomatoes
2 TBSP. finely grated Parmesan cheese
Slice shrimp in half horizontally.
Place a prebaked pizza crust on a shallow baking pan.
Combine olive oil and minced garlic in a small bowl; brush oil mixture onto crust.
Top crust with halved shrimp, halved grape tomatoes and Parmesan cheese.
Bake 10 to 12 minutes or until shrimp are cooked through.
Cut into 8 slices.
Serves 4.
Citrus Shrimp with Asparagus
2 cups water
1 cup dried couscous
1/2 tsp. sea salt, divided
1/2 tsp. black pepper, divided
4 TBSP. fresh lemon juice, divided
3/4 lb. raw large shrimp (about 18), peeled and deveined
1 TBSP. fresh lime juice
3 1/2 tsp. extra-virgin olive oil, divided
3 minced garlic cloves
Olive oil cooking spray
3/4 lb. asparagus spears, trimmed
1 tsp. honey
1/4 cup chopped chives
Bring 2 cups water to a boil in medium saucepan.
Remove from heat, and stir in couscous.
Cover and let stand for 5 minutes.
Fluff with a fork and stir in 1/4 tsp. each of salt and pepper and 1 TBSP. lemon juice.
Bring another pan of water to a boil.
Toss shrimp in 1 TBSP. each lemon and lime juice, 1 1/2 tsp. olive oil, garlic, and remaining 1/4 tsp. salt and pepper.
Marinate for 5 minutes.
Preheat grill pan or grill.
Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through.
Cover and keep warm.
When water is boiling, add asparagus, and cook 3 minutes or until just tender.
Drain, and cover.
Whisk together honey, chives, and remaining lemon juice and olive oil.
Arrange couscous and asparagus on serving plates, and top with shrimp.
Drizzle with dressing.
