Article by Mama Jock
Manhattan-Style Tautog Chowder
Submitted by Charlie Herpen
2 TBSP. butter
2 3/4 cups onion, chopped
1 cup carrot, chopped
3/4 cup celery, chopped
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine or chicken broth
2 cups red potato, peeled and diced
2 cups water
1 TBSP. fresh thyme, minced or 1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
2 (8 oz.) bottles clam juice
1 (28 oz.) can diced tomatoes, undrained
1 bay leaf
Old Bay seasoning to taste
2 lbs. tautog fillets, skinned, cut into 1-inch pieces
Melt butter in a dutch oven over medium-high heat.
Add onion, carrot, celery, and garlic to pot, saute 10 minutes or until lightly browned.
Stir in tomato paste, cook 1 minute.
Stir in white wine, cook 1 minute.
Add potato and next 7 ingredients. Bring to boil.
Reduce heat; simmer 30 minutes.
Add Old Bay seasoning, and add the fish.
Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.
Discard bay leaf and serve.
Serves 8.
Crab Burgers
1 lb. lump crab meat
3/4 cup celery, finely chopped
2 TBSP. onion, finely grated
2 TBSP. green pepper, finely chopped
1 cup sharp shredded cheese
1 cup Miracle Whip
1 1/2 tsp. Worcestershire sauce
1 tsp. Tabasco
3/4 tsp. salt
Hamburger rolls
Remove all particles of shell from the crab meat.
Combine all the remaining ingredients and mix well.
Butter rolls lightly and toast with the butter side up.
Spread mixture generously on the buns and sprinkle with a little shredded cheese.
Place under broiler for 3 to 5 minutes or until light brown and bubbly.
Serve immediately.
Serves 8.
Tuna with Basil Crust and Ratalouille Salsa
For Salsa:
1/4 cup olive oil
1/2 cup onion, finely diced
1 cup red bell pepper, finely diced
2 cups eggplant, finely diced
1/4 tsp. garlic, minced
1 (28 oz.) can plum tomatoes, drained and chopped
1 cup zucchini, finely diced
1/4 tsp. thyme
Salt and pepper
Heat olive oil in skillet over medium heat.
Add onion thru garlic; saute 2 minutes.
Add tomatoes, cover and simmer 10 minutes.
Add zucchini and thyme; cover, simmer 5 minutes.
Season with salt and pepper; set aside.
For Tuna:
1 cup plain breadcrumbs
1/4 tsp. minced garlic
1/4 cup each parsley and basil, minced
6 tuna fillets
Preheat oven to 350 degrees.
Combine breadcrumbs with garlic, parsley and basil.
Place fillets on a baking sheet; season lightly with salt and pepper.
Spread breadcrumb mixture on top of fish; bake 10 minutes.
Serve with salsa.
Serves 6.
Asian Flounder
1 (3 1/2 oz) bag boil-in-bag brown rice
2 TBSP. hoisin sauce
1 TBSP. water
2 tsp. low sodium soy sauce
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. dark sesame oil
1/2 tsp. black pepper
3 TBSP. canola oil, divided
4 flounder fillets
1/2 tsp. salt
1 cup diagonally sliced snow peas
2 green onions, thinly sliced
1 cup shiitake mushrooms, sliced
Prepare rice according to directions.
Combine hoisin and next 5 ingredients in a bowl.
Reserve 4 tsps.
Heat a nonstick skillet over medium-high heat.
Add 1 TBSP. canola oil.
Sprinkle fish with salt. Place 2 fillets in pan; cook 4 minutes.
Turn; brush each with hoisin mixture; cook 2 minutes.
Remove fish from pan.
Repeat with 1 TBSP. canola oil, 2 fillets and 2 tsp. hoisin mixture.
Heat another skillet over high heat.
Add 1 TBSP. oil.
Add peas and onions; saute 1 minute.
Add mushrooms; saute 2 minutes.
Place rice on each plate, top with 1 fillet and ½ cup vegetables; drizzle with hoisin sauce.
Serves 4.
Swordfish Baked with Tomatoes and Parmesan
4 swordfish steaks
1 small bay leaf
1 garlic clove, peeled
2 basil leaves, chopped
2 TBSP. olive oil, plus extra for drizzling
4 TBSP. white wine
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 medium can peeled and chopped tomatoes
2 TBSP. capers, rinsed
1/2 cup black olives
1/4 cup flaked Parmesan cheese
Heat oven to 350 degrees.
Place the swordfish steaks in a roasting pan with the bay leaf and garlic clove.
Sprinkle with basil and drizzle with olive oil; season with salt and pepper.
Cook over medium heat, turning fish occasionally for 30 minutes.
Transfer pan to oven and cook, drizzling occasionally with the wine, for 12 minutes.
Heat the oil in a saucepan, add the onion, celery, and carrot; cook over low heat for 5 minutes.
Add the tomatoes, capers and olives and cook for another 10 minutes.
Remove the roasting pan from the oven, pour the tomato sauce over the fish and sprinkle with the Parmesan cheese.
Return to the oven and cook for another 15 minutes.
Remove from the oven and let stand for a few minutes before serving.
Serves 4.
Sea Bass Baked in Foil with Pesto
4 sea bass fillets
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup pesto
3 carrots, grated
1 zucchini, grated
2 TBSP. olive oil
1/4 cup dry white wine
Preheat oven to 450 degrees.
Prepare four 12-inch squares of aluminum foil coated lightly with cooking oil.
Place a fillet in center of each square of foil.
Sprinkle with salt and pepper.
Spread fish with pesto.
Top the pesto with the carrots and zucchini.
Sprinkle with salt and pepper.
Gather the foil around the fish and drizzle the fish with the oil and wine.
Fold the edges of the foil to seal the package.
Place the packets on a baking sheet.
Bake 12 minutes.
Open the foil packages and transfer the fillets and vegetables to plates.
Pour the juices over top.
Serves 4.
Stuffed Bluefish
4 large bluefish fillets
Salt and pepper to taste
1 cup cucumber, seeded and finely chopped
1 large stalk celery, finely chopped
1/2 cup green pepper, finely chopped
2 TBSP. chopped onion
2 TBSP. chopped parsley
1/2 cup chopped mushrooms
1 tsp. sage
2 slices firm white bread, cubed
Bread crumbs
6 TBSP. butter, melted
Lay 2 fillets in well buttered shallow baking dish.
Season with salt and pepper.
Mix cucumber, celery, green pepper, onion, parsley, mushrooms, sage, more salt and pepper and bread cubes together and spread over the 2 fillets.
Add salt and pepper, sprinkle with bread crumbs and pour melted butter over all.
Place in 350 degree oven for 30 minutes, or until fillets flake with fork.
Serves 4.
