Article by Mama Jock
Keith’s Crab
and Shrimp Dip
submitted by Keith Bradley
4 (8 oz.) packages cream cheese
1 tomato, chopped
1 onion, chopped
4 cloves garlic, chopped
3/4 lb. fresh crabmeat
1/4 lb. small shrimp, cooked
1/2 cup banana pepper rings, chopped
Melt the cream cheese in a sauce pan over low heat.
Gently fold in tomato, onion, garlic, crab, shrimp and peppers.
Transfer to rimmed serving plate.
Serve.
Grilled Mahi Mahi With Garlic Sesame Sauce
4 mahi fillets
1 red bell pepper, thinly sliced
1 large zucchini, thinly sliced
Green onion, thinly sliced
2 garlic cloves, minced
Rice
Marinade/Sauce
1/2 cup pineapple juice
3 TBSP soy sauce
1 TBSP sesame oil
1 cup dry sherry
1 TBSP cornstarch (to be added to the sauce only)
Cook rice and set-aside.
Keep warm.
Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
Prepare 4 aluminum envelopes by placing 1 fillet on top of layered bell pepper and zucchini.
Top with garlic, green onion and sesame seeds.
Salt and pepper to taste.
Seal package and grill on the bottom side for 5 minutes and on the top side for 3 to 4 minutes.
Serve over white rice.
Shrimp Mold
1 (10 3/4 oz.) can condensed tomato soup
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
6 oz. cream cheese, softened
1 cup mayonnaise
1 lb. cooked shrimp
1 cup minced celery
1/2 cup green onions, minced
Heat soup in a small saucepan or in a microwave oven.
In a medium bowl, stir gelatin into cold water.
Mix hot tomato soup into the gelatin liquid.
In a medium size mixing bowl, combine cream cheese and mayonnaise together.
Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well.
Add shrimp, celery and green onions.
Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight.
Unmold onto a serving plate before serving.
Mustard-Cream Sauce
1 (270 g) tub PHILADELPHIA Herb & Garlic Cream Cheese
1/2 cup 25%-less-sodium chicken broth
3 TBSP grainy Dijon mustard, divided
Cook and stir cooking cream cheese, broth and 1 TBSP mustard in saucepan on medium heat for 3 minutes or until heated through.
Remove from heat and cover to keep warm.
Special Mahi-Mahi
with Rice
2 mahi fillets
1 1/2 cups teriyaki sauce
1 tsp. minced fresh garlic
Teriyaki Rice:
1 cup jasmine rice
2 cups water
1 tsp. Italian seasoning
1/4 cup teriyaki sauce
1 TBSP oil
1/2 tsp. salt
Put fish, teriyaki sauce, and garlic into a large ziplock bag.
Seal and refrigerate at least for 1/2 hour (the longer, the better).
When fish is marinated and ready, wrap loosely in foil and steam in the oven for about 20 minutes or until cooked through.
While the fish is cooking, bring 1 cup of rice and 2 cups of water to a boil.
Add in oil, salt and Italian seasoning.
Cook rice until tender and fluffy.
When rice is done cooking, remove from heat and add teriyaki sauce. Stir well.
Serve fish and rice together.
Creamy Baked Flounder
4 cups cooked rice
1/2 cup slivered almonds
1 tsp. lemon pepper
6 thick slices roma tomatoes
6 tsp. grated Parmesan cheese
6 flounder fillets
3 TBSP. butter
3 TBSP. flour
2 1/2 cups milk
2 TBSP parsley, finely minced parsley
1/4 tsp. salt
1/4 tsp. white pepper
Preheat oven to 350 degrees.
Mix rice, almonds and lemon pepper.
Spread in bottom of a buttered casserole dish.
Lay a slice of tomato topped with a tsp. of Parmesan on bottom half of each fillet; fold top over.
Place folded fillets in casserole, slightly overlapping.
Melt butter in a deep skillet or saucepan.
Add flour; stir, gradually whisking in the milk, stirring until thickened.
Add parsley and seasonings.
Pour over casserole.
Bake for 25 minutes.
Serves 6.
Shrimp Scampi and Rice Skillet
2 TBSP olive oil
3 cloves garlic, minced
2 cups long grain rice
1/2 cup white wine or vermouth
1/2 TBSP. Worcestershire sauce
Juice of 1 lemon
2 1/2 cups chicken stock
1 lb. large raw shrimp, peeled and deveined
2 TBSP. butter
1/4 tsp. black pepper
2 tsp. lemon zest
2 TBSP. minced parsley
In a large skillet, sauté the garlic in oil over medium heat 1 minute.
Add the rice; stir to coat.
Pour in the wine, Worcestershire, lemon juice and stock; bring to a boil.
Stir in the shrimp and return to a simmer.
Cover and cook over very low heat 15 minutes or until liquid is absorbed.
Stir in butter and pepper.
Sprinkle with lemon zest and parsley before serving.
Serves 4.
Striped Bass in Wine
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 medium tomatoes
2 shallots, sliced 1/4-inch thick
6 fresh thyme sprigs
1 lb. skinless striped bass fillets
In a large skillet combine wine, 1/4 cup water and the oil.
Add tomatoes, shallots, thyme leaves and 1/4 tsp. salt. Bring to boiling.
Reduce heat.
Simmer uncovered, 3 to 5 minutes or until tomatoes are tender.
Place fish fillets in skillet, spooning some of the broth over the fish.
Reduce heat to medium low.
Cook, covered, 8 to 10 minutes or until fish flakes easily when tested with a fork.
Using a slotted spoon, lift fish and tomatoes into shallow bowls.
Discard thyme.
Ladle broth and shallots into each bowl.
Serves 4.
Sweet Bourbon-Glazed Flounder
2 TBSP butter
1 TBSP minced shallots or finely minced onion
1 tsp. lime juice
1/4 tsp. dried ginger
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup bourbon
1/2 cup brown sugar
4 flounder fillets
Melt the butter in a saucepan.
Cook the shallots until softened; add the lime juice, seasonings and bourbon.
Cook 2 minutes.
Add the brown sugar, stir until dissolved.
Remove from heat and let cool.
Pour the glaze over the fish in a zip-lock bag.
Refrigerate for 20 minutes.
Preheat broiler.
Place flounder on an oiled pan and broil until fish is cooked through, about 7 minutes.
Serve with white rice.
Serves 4.
Tomato & Crab Soup
2 TBSP olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 lbs. beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 TBSP fresh orange juice
1 TBSP fish sauce (such as nam pla or nuoc nam)
1 TBSP (or more) fresh lime juice
Kosher salt
1/2 lb. fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal
Heat oil in a large saucepan over medium heat.
Add scallions, lemongrass and chile.
Cook until softened, 3-4 minutes.
Add tomatoes and cook until softened, 5-6 minutes.
Stir in chicken stock, coconut milk, orange juice and fish sauce.
Bring to a boil.
Reduce heat and simmer, stirring occasionally for about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth, about 1 minute per batch.
Stir in 1 TBSP lime juice.
Season to taste with salt and more lime juice, if desired.
Ladle hot soup into wide shallow bowls or chill, if desired.
Garnish with crabmeat, pea tendrils, and snow peas.
Crispy Baja Rockfish Tacos
Juice 2 limes
1 large clove garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1 tsp. chipotle hot sauce
1 lb. striped bass fillets, cut into 8 long pieces
2 eggs beaten
1 1/2 cups coarsely crushed white corn tortilla chips
1 1/2 cups very finely shredded cabbage
1 TBSP. finely chopped cilantro leaves
1 large jalapeno pepper, seeded and cut in thin shreds
3 TBSP. mayonnaise
1 TBSP. milk
Pinch of white pepper
8 small white corn tortillas
1/2 cup prepared guacamole
Preheat oven to 375 degrees.
Mix the lime juice, garlic, oregano, salt and chipotle sauce.
Fold in the fish; refrigerate 15 minutes.
Blot the fish dry with paper towels.
Dip in egg and roll in chips.
Bake on nonstick pan for 15 minutes or until crisp.
Keep warm.
Combine the next 7 ingredients in a bowl.
Warm the tortillas in the oven.
To serve, spread a little guacamole in the bottom of a tortilla.
Add a piece of fish; top with the cabbage mix.
Serves 4.
Crab Beignets
Crab Mixture:
1/2 small shallot, finely chopped
6 oz. fresh crabmeat, picked clean
1/3 cup mascarpone cheese
1 TBSP finely chopped fresh chives
Kosher salt
Batter And Frying:
Vegetable oil (for frying; about 4 cups)
1 cup all-purpose flour
1/3 cup cornstarch
1 TBSP baking powder
1/2 tsp. kosher salt plus extra
1 cup amber lager
To make crab mixture, combine shallot, crabmeat, mascarpone cheese and chives in a medium bowl.
Season with salt.
Gently fold to combine and set aside.
Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6-inches.
Heat oil over medium-high heat until thermometer registers 375-degrees.
Whisk flour, cornstarch, baking powder and 1/2 tsp. salt in a large bowl.
Gradually whisk in beer, just to blend and thicken batter.
Working in batches of 4 and returning oil to 375° between batches, measure 1 heaping TBSP of crab mixture
Roll into a ball and drop into batter.
Using a fork, toss to coat and lift from batter, letting excess drip back into bowl.
Carefully lower beignets into oil.
Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes.
Transfer to a paper towel-lined plate and season with salt.
NOTE: you can make the crab mixture 5 hours ahead of cooking time. Just cover and refrigerate.
Serves 12.
If you would like to share your favorite seafood recipe with readers of the Coastal Fisherman, all you need to do is email the recipe to [email protected] or make a copy of it and mail it to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
