Article by Mama Jock
Flounder with Tomatoes, Black Olives and Corn
1 ½ TBSP. olive oil
4 cloves garlic, thinly sliced
2 (16 oz.) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 flounder fillets
In a large skillet, heat oil over medium heat.
Cook garlic in oil for 1 minute.
Stir in the diced tomatoes with juice, ¾ cup wine, black olives and corn.
When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish.
Cover, and cook 20 to 25 minutes. If the sauce begins to dry out, add an additional ¼ cup wine.
Serves 4.
Grilled Yellow Fin Tuna Steaks
2 yellowfin tuna steaks
1 cup soy sauce
½ cup lemon juice
1 clove crushed garlic, for each steak
4 TBSP. extra-virgin olive oil
Sea salt, to taste
Black pepper, to taste
In a shallow 9x13 inch glass dish, prepare all of the marinade ingredients.
Marinate both sides (dredge steaks and get marinade on both sides).
If you have more than 2 tuna steaks, you might need to adjust the ingredients to marinate.
Place in refrigerator for 30 minutes only, before grilling.
Light grill while tuna is marinating.
Wipe grate with oil to prevent tuna from sticking.
Grill for 4 minutes or less per side. If you prefer steaks to be more rare, grilling time should be 2 ½ minutes on each side.
Serves 2.
Grilled Sea Bass with Citrus Sauce
1 lemon
1 orange
1 grapefruit
½ cup olive oil
½ tsp. dried thyme
1 clove garlic, minced
1 small onion, minced
Salt and pepper to taste
2 sea bass, 1 lb. each, scaled and gutted, with heads on
Preheat gas grill to medium hot.
Zest the lemon and mince the zest; section the orange, lemon and grapefruit and place the sections and zest in a small saucepan.
Stir in the olive oil, thyme, garlic, onion, salt and a fair amount of pepper.
Season the fish.
Grill the fish until nicely charred on each side, 8 to 10 minutes total.
Move the fish around on the grill to prevent it from sticking or use a fish basket.
While the fish is cooking, warm the citrus mixture gently; do not boil.
When fish is done serve with the sauce.
Serves 2.
Lime-Marinade Mahi-Mahi
¾ cup extra-virgin olive oil
1 clove garlic, minced
1/8 tsp. black pepper
½ tsp. cayenne pepper
Pinch salt
2 TBSP. lime juice
2 mahi-mahi fillets
2 twist of lime zest
Preheat grill to medium high, and lightly oil the grate.
Whisk the extra-virgin olive oil, minced garlic, black and cayenne peppers, salt, lime juice and grated lime zest together in a bowl to make the marinade.
Place the fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
Garnish with the twist of lime zest.
Serves 2.
Baked Flounder with Potatoes and Onions
½ cup panko bread crumbs
1 TBSP. each parsley flakes and grated Parmesan cheese
4 TBSP. vegetable oil
½ tsp. paprika
3 small onions, sliced in thin rounds
3 small white potatoes, sliced thin
½ tsp. salt
½ tsp. dried rosemary leaves, crumbled
1 (4 oz.) jar chopped pimentos, drained well
1 lb. flounder fillets, cut into 4 pieces
Pepper to taste
Heat oven to 450 degrees.
Mix breadcrumbs, parsley, Parmesan cheese, 1 TBSP. oil and the paprika.
Heat the remaining 3 TBSP. of oil in an oven-proof skillet or range top to oven baking dish over medium heat.
Add onions; cook 5 minutes.
Push to one side of skillet.
Add potatoes in a single layer, then spread onions over top.
Cook 3 minutes or until bottom of potatoes start to brown.
Stir in salt and rosemary.
Cook 3 minutes longer or until potatoes are completely browned; stir in pimentos.
Add fillets to skillet; season with salt and pepper.
Sprinkle breadcrumbs mixture evenly over each piece.
Place skillet in oven.
Bake until fish is barely opaque in thickest part, 10 to 12 minutes.
Serves 4.
Spicy Grilled Tuna with Horseradish
2 tuna steaks
1 tsp. vegetable oil
2 TBSP. soy sauce
2 TBSP. rice vinegar
1 TBSP. or more horseradish, drained
4 cherry tomatoes, sliced
½ tsp. hot chili paste
1 TBSP. minced green onion
Preheat grill for high heat and lightly oil the grate.
Lightly oil the steaks with vegetable oil.
Stir soy sauce, rice vinegar, horseradish, cherry tomatoes and hot chili paste in a bowl until well combined.
Let sit for 20 minutes.
Place steaks over hottest part of the grill and cook for 3 minutes per side.
Transfer to a plate.
Spoon soy sauce mixture over steaks and garnish with green onion.
Spicy Crab, Shrimp and Cherry Tomato Gumbo
2 TBSP. canola oil
2 TBSP. flour
1 red onion, chopped
1 green bell pepper, chopped
2 celery stalks, sliced
2 large garlic cloves, minced
3 cups chicken broth
1 package frozen okra
1 cup halved cherry tomatoes
2 tsp. hot pepper sauce or to taste
½ tsp. dried oregano
1 bay leaf
½ lb. lump crabmeat
2 cups hot cooked brown rice
1/3 cup thinly sliced scallions
To make roux, heat oil in a large pot over medium-low heat.
Gradually stir in flour, cook, stirring constantly, until the roux is deep brown (do not let burn), about 10 minutes.
Add onion, bell pepper and celery, cook, stirring until softened.
Add garlic, cook until fragrant.
Slowly stir in broth and bring to a boil.
Reduce heat and add okra, tomatoes, pepper sauce, oregano and bay leaf; simmer, covered, 15 minutes.
Add shrimp and crabmeat; cook until shrimp are opaque in center.
Remove bay leaf and discard.
Divide cooked rice among shallow bowls.
Ladle gumbo evenly on top and sprinkle with scallions.
Serves 4.
Honey Baked Bass
2 bass fillets
2 TBSP. honey
1 carrot, cut into thin julienne strips
1 celery stalk, cut into julienne strips
1 (2 inch) piece ginger root, cut in strips
1 TBSP. wine vinegar
1 TBSP. soy sauce
Salt and pepper to taste
Preheat oven to 375 degrees.
Grease a piece of foil large enough to completely enclose fish.
Place fillets on greased foil.
Brush fish with the honey; sprinkle with carrot, celery, gingerroot, wine vinegar and soy sauce.
Season with salt and pepper.
Fold over foil cover fish and seal edges.
Place on a rimmed baking sheet.
Bake in oven 8 to 10 minutes per inch of thickness of the thickest part of the fish, or until the fish test done.
Remove fillets from foil and pour cooking juices over fish.
Serves 2.
Asian Style Seared Tuna
3 TBSP. soy sauce
1 tsp. sugar
1/8 TBSP. red pepper flakes
½ cup chicken broth
4 tuna steaks
½ tsp. salt
½ tsp. black pepper
2 TBSP. cooking oil
1 tsp. Asian sesame oil
1 scallion including green top, chopped
3 cloves garlic, minced
In a small bowl, combine soy sauce, sugar, red pepper flakes and broth.
Sprinkle fish with salt and pepper.
Heat the cooking oil in a large fry pan over moderately high heat.
Add the tuna, cook until brown, about 3 minutes.
Turn and cook fish to your taste.
Reduce heat to moderately low.
Add sesame oil to the pan.
Stir in the scallion and garlic, cook, stirring for 1 minute.
Add the soy sauce mixture; simmer until reduce to 1/3 cup. Cut tuna into slices and serve with the sauce.
Serves 4.
If you are interested in sharing your favorite seafood recipe with readers of the Coastal Fisherman, you can email it to Mama Jock at [email protected].
