Article by Mama Jock
Fettuccine with Fresh Tuna Sauce
3 tsp. extra-virgin olive oil, divided
1 lb. fresh tuna steak, cut into 1-inch cubes
Salt and pepper, to taste
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 tsp. garlic, chopped and divided
1 (28oz) can plum tomatoes
¾ cup chicken broth
¾ cup dry white wine
¼ tsp. dried thyme
2 strips lemon zest, plus 1 TBSP. grated, divided
1 bay leaf
3 TBSP. chopped fresh parsley
12 oz. whole-wheat fettuccini or linguine
Heat 1 ½ tsp. oil in a large nonstick skillet over medium-high heat.
Add the tuna and saute until browned on the outside but still pink inside, about 2 minutes.
Remove from the pan, season with salt and pepper and set aside.
Reduce the heat to medium and add the remaining 1 ½ tsp. oil to the pan.
Add onions, carrots, celery and 4 tsp. of garlic.
Saute 3 minutes or until veggies are soft.
Add tomatoes and mash with a potato masher.
Add broth, wine, thyme, lemon zest and bay leaf; bring to a boil over medium-high heat and cook until slightly thickened.
Return tuna to the sauce, reduce heat to low and simmer, stirring occasionally until the fish is opaque in the center.
Discard strips of lemon zest and bay leaf.
Taste and adjust seasonings.
Combine parsley, grated lemon zest and 1 tsp. garlic in a small bowl and set aside.
Cook pasta according to package directions. Drain and place on individual plates.
Spoon the tuna sauce over the top.
Sprinkle with parsley mixture and serve.
Serves 6.
Baked Oysters with Artichoke Hearts
6 TBSP. butter
¾ cup onion, finely chopped
¾ cup celery, finely chopped
2 TBSP. garlic, minced
½ tsp. salt
1 (14oz.) can artichoke hearts, drained and finely chopped
1 cup panko breadcrumbs
2 tsp. lemon zest, finely chopped
½ tsp. black pepper
1 tsp. dried oregano
4 cups rock salt
24 oysters on the half shell with their liquor
Preheat oven to 425 degrees.
Melt butter in a 12 inch saute pan over medium-low heat.
Increase the heat slightly and add the onion, celery and ½ tsp. salt; sweat for 5-7 minutes.
Add the garlic and cook for 1-2 minutes more.
Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining ½ tsp. salt, pepper and oregano.
Continue cooking for 2-3 more minutes.
Remove from heat and set aside.
Place the 4 cups of rock salt on a sheet pan with sides and spread evenly.
Set oysters atop the salt and divide the breadcrumb mixture evenly on each oyster.
Place in oven and bake for 10 to 12 minutes.
Breadcrumbs should be lightly browned.
Serve immediately.
Serves 4.
Broiled Bluefish with Citrus Dressing
¼ cup olive oil
2 TBSP. grapefruit juice
2 TBSP. lime juice
¾ tsp. salt
3 TBSP. chopped chives or scallions
2 lbs. bluefish fillets, cut into 4 pieces
1 small red onion, thinly sliced
¼ tsp. pepper
In a small bowl combine the oil, grapefruit and lime juices, ¼ tsp. salt and 2 TBSP. chives or scallions.
Place the fish, skin side down, in a shallow glass dish. (Do not use an aluminum pan).
Scatter the onion over the fish.
Pour ½ of the citrus dressing over the fillets; let marinate for 15 minutes.
Heat the broiler.
Place the fish, skin side down on a baking sheet with sides.
Broil 6-inches from heat until just done, about 5 minutes for ¾-inch fillet.
Pour the remaining dressing over the fish and sprinkle with remaining 1 TBSP. of chives or scallions.
Serves 4.
Weakfish Baked in White Wine
4 small weakfish, gutted and scaled, with heads on
1 cup dry white wine
2 TBSP. minced garlic
¼ cup olive oil
¼ cup capers
½ cup chopped fresh parsley
Salt and pepper to taste
Preheat oven to its highest setting, 550 degrees.
Place the weakfish in a baking dish and sprinkle all the remaining ingredients over them, placing some in the fishs’ cavities.
Bake until the weakfish flakes when tested with a fork, about 10 minutes. DO NOT OVERCOOK.
Serve at once, pouring the pan juices over the fish.
Serves 4.
Shark Tetrazzini
2 cups flaked, cooked fish
½ lb. sliced mushrooms
¼ cup chopped onion
¼ cup butter
3 TBSP. flour
1 cup light cream
1 cup chicken broth
3 TBSP. dry sherry
½ tsp. seafood seasoning
½ tsp. salt
Pepper to taste
Dash of Tabasco sauce
5 oz. spaghetti, cooked and drained
½ cup parmesan cheese
2 TBSP. chopped parsley
Saute mushrooms and onion in butter for a few minutes; blend in flour.
Slowly add cream and broth; stir until thickened.
Add sherry, seasonings and Tabasco sauce.
Toss the sauce with the flaked shark meat and spaghetti. If it seems a bit dry, add more broth.
Place the mixture in a well greased 2 quart casserole dish, sprinkle with the cheese and cover.
Place in a preheated oven for 30 minutes, or until cheese is melted.
Serves 4.
Flounder with Creamy Spinach
1 ½ lbs. flounder fillets
1 pint oysters with broth
1 TBSP. lemon juice
½ tsp. seafood seasoning
Dash of red pepper
4 TBSP. butter
1 ½ TBSP. flour
Parsley
Wash spinach, remove tough stems and drain well.
Saute in a saucepan (without adding water) until wilted.
Drain again and chop.
Heat 2 TBSP. of butter in a small pan until brown.
Mix with spinach.
Add salt and pepper to taste.
Place spinach in the bottom of a shallow baking dish.
Sprinkle fish with seasoned salt.
Roll each fillet up and place the rolls on the spinach.
Sprinkle with parsley.
Melt the rest of the butter in a saucepan and blend in the flour.
Slowly add cream and cook until thick.
Salt and pepper to taste.
Add Madeira and blend.
Pour sauce over fillets.
Sprinkle with paprika.
Cover and bake in preheated oven for 25 to 30 minutes.
Serves 4.
Pickled Striped Bass Salad
3 TBSP. olive oil
2 medium onions, sliced thin
2 medium carrots, chopped
2 medium red bell peppers, seeded and sliced thin
2 TBSP. garlic, minced
¼ cup dry white wine or vermouth
¼ cup white wine vinegar
1 bay leaf, crumbled
Salt and pepper to taste
1 to 1 ½ lbs. skinless bass fillets, cooked, cooled and flaked
4 to 6 cups mixed greens
20 cherry tomatoes
Heat the olive oil in a large skillet over medium heat.
Cook the onions, carrots, peppers and garlic, stirring until the carrot is soft.
Remove from the heat and add the wine, vinegar, bay leaf, salt and pepper. Let cool.
Combine the bass with the vegetable mixture in a glass bowl.
Serve over the greens with the tomatoes.
Serves 6 to 8.
If you would like to share your favorite seafood recipes with fellow Coastal Fisherman readers, you can email them to Mama Jock at [email protected]. All of Mama Jock’s past recipes can be found at www.coastalfisherman.net.
