Article by Mama Jock
Bluefish with Puttanesca
and Potatoes
Olive oil
1 lb. red-skinned potatoes, boiled, peeled, and sliced
Salt
4 TBSP. dry vermouth
4 pieces bluefish fillet
White pepper
2 cups Puttanesca Sauce
1 cup bread crumbs
2 TBSP. chopped fresh parsley
2 garlic cloves, minced
Puttanesca Sauce
1/4 cup olive oil
1 cup chopped onion
1/4 cup chopped garlic
8-10 anchovy fillets, chopped
3 cups chopped tomatoes
Crushed red pepper flakes
1/2 cup sliced kalamata olives
1/4 cup drained capers
Heat a medium saucepan over medium-high heat.
Add the oil and onion, cook, stirring about 7 minutes.
Add the garlic, continue cooking 3 to 4 minutes.
Add the anchovies and a pinch of crushed red pepper flakes, stirring 1 minute.
Add the tomatoes, olives and capers; bring to a simmer.
Reduce heat; simmer for 15 minutes.
Preheat oven to 450 degrees.
Oil 4 individual gratin dishes (2 cup capacity) generously with olive oil.
Divide the potatoes among the dishes; season with salt.
Sprinkle 1 TBSP. vermouth into each dish.
Season fish with salt and white pepper.
Lay fish on top of potatoes and spread 1/2 cup of the puttanesca sauce over, covering completely.
Mix breadcrumbs, parsley, garlic and 2 tsp. olive oil together in a small bowl.
Divide evenly over the casseroles.
Place casseroles in oven; bake until fish is bake through, 12 minutes.
Serves 4.
Striped Bass Scampi
Bass
2 TBSP. olive oil
4 striped bass fillets
Salt
Black pepper
Grated zest and juice of 1 lemon
1/2 bunch thyme sprigs
Scampi Sauce
3 TBSP. roasted garlic oil
6 garlic cloves, finely chopped
2 shallots, finely diced
1 TBSP. fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4-inch thick
1 TBSP. drained, chopped capers
1/4 cup dry white wine
1 TBSP. red wine vinegar
Grated zest and juice of 1 lemon
3 lbs. mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves
Preheat the oven to 350°F.
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.
Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.
Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute.
Give a light push to loosen the skin from the pan.
Add the thyme sprigs to the pan.
Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.
Remove fish from the oven and transfer to paper towels.
Make the scampi sauce in a large skillet.
Heat the garlic oil over medium-high heat.
Add the garlic, shallots, and fennel seeds.
Stirring frequently until the shallots are translucent, about 2 minutes.
Add the celery and capers and cook until the celery has softened, about 2 minutes.
Add the wine to the pan and cook until it is reduced by half, about 1 minute.
Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
Serve the bass fillets topped with the tomato scampi.
Bluefish with Lemon-Garlic Mayo
1/4 cup mayonnaise
4 tsp. fresh lemon juice
2 garlic cloves, minced
1 tsp. parsley, finely chopped
2 bluefish fillets
Salt
Preheat the broiler.
In a small bowl, whisk the mayonnaise with the lemon juice, then stir in the garlic and parsley.
Spoon half of the mayonnaise into a small bowl and set aside for serving.
Lightly oil a baking sheet and set the bluefish on it, skin side down.
Season the fillets with salt and brush them with the remaining mayonnaise.
Broil 4 to 6-inches from the heat for about 8 minutes, shifting the pan once, until the fish is just cooked through and the mayonnaise is blistered in spots.
Serve immediately with the reserved mayonnaise.
Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish
1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano pepper, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced
1 TBSP. canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 TBSP. chopped fresh cilantro
Fish
Canola oil
2 black sea bass fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 TBSP. butter
Extra-virgin olive oil, for finishing
Prepare relish by combining the tomatillo, avocado, serrano, fennel and onions in a medium bowl.
Drizzle with the canola oil, lime juice, vinegar and honey.
Season with salt and pepper, and fold in the cilantro.
Prepare the fish by heating a saute pan over medium-high heat until it becomes very hot.
Add some canola oil and heat until hot and smoking.
Sprinkle the fish on both sides with salt and pepper.
Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula.
Add the butter to the pan and let melt.
When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish.
Reduce the heat and cook another 2 minutes.
Using a spoon, baste the crispy skin with some of the butter.
Remove the fish to a plate.
Serve with the relish and finish with some extra-virgin olive oil.
Tuna Romanoff
Cooking spray
1 cup presliced fresh mushrooms
1 cup chopped onion
1/3 cup sliced celery
2 small garlic cloves, minced
3/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1/2 tsp. dried dillweed
1/4 tsp. salt
1/4 tsp. pepper
1 can reduced-sodium condensed cream of celery soup, undiluted
3 1/2 cups cooked medium egg noodles (about 2 1/4 cups uncooked)
1 cup frozen green peas
10 oz. tuna fillets
1 (2 oz.) jar diced pimento, drained
1/4 cup dry Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 TBSP. margarine, melted
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Add mushrooms and next 3 ingredients; sauté for 6 minutes or until tender.
Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently.
Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray.
Cover and bake at 350° for 40 minutes.
Combine the breadcrumbs, Parmesan cheese and margarine in a small bowl.
Stir well and sprinkle over casserole.
Bake, uncovered, at 350° for 10 minutes.
Tuna Summer Rolls
Rolls
1 cup uncooked sushi rice or short-grain rice
1 1/4 cups water
2 TBSP. minced peeled fresh ginger
2 TBSP. sweet rice wine
2 tsp. minced jalapeño pepper
2 tsp. minced shallots
1 tsp. sugar
1 tsp. fish sauce
1/4 tsp. salt
1 TBSP. low-sodium soy sauce
1 tsp. sugar
1/2 lb. of tuna steaks
8 (8-inch) round sheets rice paper
2 cups trimmed watercress
Sauce
1/4 cup white vinegar
1 TBSP. sugar
1 TBSP. fish sauce
1 1/2 tsp. minced shallots
1 tsp. minced jalapeño pepper
To prepare rolls, rinse the rice thoroughly in a sieve.
Drain well.
Bring 1 1/4 cups water to a boil in a medium saucepan; add rice.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat, and let stand 5 minutes.
Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.
Combine soy sauce and 1 tsp. sugar.
Brush over tuna.
Marinate in the refrigerator for 10 minutes.
Heat a nonstick skillet over medium-high heat.
Add tuna to pan and cook for 1 1/2 minutes on each side or until desired degree of doneness.
Cut tuna into 8 slices, 1/4-inch thick.
Add hot water to a large, shallow dish to a depth of 1-inch.
Place 1 rice paper sheet in dish.
Let stand 30 seconds or just until soft.
Place sheet on a flat surface.
Arrange 1/4 cup of watercress to cover half of sheet, leaving a 1/2-inch border.
Top with 1/3 cup rice mixture; spread evenly.
Arrange 1 tuna slice over rice.
Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion.
Repeat procedure with remaining rice paper sheets, watercress, rice mixture, and tuna.
Cut each roll in half diagonally.
To prepare sauce, combine vinegar and remaining ingredients.
Arrange 2 roll halves on each of 8 plates and serve 2 1/4 tsp. of sauce with each serving.
Black Sea Bass with Corn and Jumbo Lump Crabmeat
8 oz. black sea bass fillet, cleaned and scaled, skin on
Salt and freshly ground black pepper
2 oz. blended olive oil, plus 2 oz.
2 ears fresh sweet corn, cut off the cob
1/4 cup diced onion
1/2 red bell pepper, diced
1 tsp. diced poblano pepper
4 oz. jumbo lump crab, cleaned
1 TBSP. minced chives
1 tsp. chopped fresh thyme leaves, plus 1 sprig for garnish
1/2 cup chicken stock
2 TBSP. sweet butter, cold
2 to 4 roasted fingerling potatoes
Cut small slits in the skin side of the sea bass fillet.
Season the fish with salt and pepper.
Preheat a medium saute pan over high heat and add 2 oz. of olive oil.
When the oil is smoking, add the fish, skin side down.
Reduce heat to medium and press fillet with a spatula to crisp the skin.
When the skin is browned, flip fish. The total cooking time for the fish should be 5 minutes.
Remove from pan and keep warm.
Add the remaining 2 oz. olive oil to the saute pan.
Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute.
Add the crabmeat, chives, and chopped thyme, stirring to blend.
Adjust seasoning to taste.
Add the chicken stock and whisk in the butter to form a sauce.
Reduce until sauce consistency.
Arrange the sauteed vegetable mixture in a large serving bowl.
Top with the warm bass fillet and roasted fingerling potatoes.
Garnish with a sprig of thyme.
Do you have a favorite seafood recipe or cocktail that you would like to share with Coastal Fisherman readers? You can email the recipe to [email protected].
