Article by Mama Jock
Indian Seafood Stir-Fry
2 TBSP peanut oil
1 red onion
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dry mustard
1/2 tsp. kosher salt
1/4 tsp. turmeric
2 small green chiles
2 TBSP fresh ginger
5 medium tomatoes
1/2 c. dried unsweetened coconut
3/4 lb. mussels
1/2 lb. shrimp
1/4 lb. sea scallops
1/4 lb. squid
2 TBSP lemon juice
1/3 cup coarsely chopped fresh cilantro
Cilantro leaves
In a wok or a large, deep skillet, heat oil over medium heat.
Add onion, cumin, coriander, dry mustard, salt, and turmeric.
Stir-fry until onion softens, about 3 minutes.
Add chiles and ginger; cook, stirring, 1 minute.
Increase heat to high and add tomatoes, coconut, and seafood.
Stir-fry 3 to 5 minutes, until shrimp are cooked through.
Discard any mussels that don't open once cooked.
Sprinkle with lemon juice and chopped cilantro.
Stir to combine and garnish with cilantro leaves.
Parmesan Shrimp Pasta
12 oz. penne pasta
2 TBSP butter
3 cloves garlic, minced
Pinch of crushed red pepper flakes
1 lb. peeled and deveined medium or large shrimp
1 TBSP freshly chopped parsley
kosher salt
Freshly ground black pepper
3 cup baby spinach
1 cup crushed or diced canned tomatoes
3/4 cup heavy cream
1/2 cup grated Parmesan, plus more for garnish
In a large pot of salted boiling water, cook penne until al dente.
Drain, returning 1/2 cup pasta water, and return to pot.
Meanwhile, in a large skillet, melt butter.
Add garlic and cook until fragrant, 1 minutes.
Add crushed red pepper flakes and shrimp and season with salt and pepper.
Cook until shrimp is pink, 1 to 2 minutes per side.
Add parsley and combine.
Set shrimp aside on a plate (keep juices in skillet).
Add spinach and season with salt.
Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 pasta water, and Parmesan cheese. Simmer for 5 minutes.
Add shrimp and cooked penne. Stir until combined. (If you want it more saucy, add remaining 1/4 cup pasta water.)
Garnish with Parmesan cheese and serve.
Brazilian Fish Stew
submitted by Bill Regine
4 TBSP. lime juice
1 1/2 TBSP ground cumin
1 1/2 TBSP paprika
2 1/2 tsp. minced garlic
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 lbs. flounder fillets, cut into bite-sized pieces
1 TBSP olive oil
1 large onion, chopped
3 large bell peppers, sliced into 2-inch strips
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can coconut milk
Fresh cilantro, chopped
Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
Add in the flounder and mix until coated.
Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day.)
Heat the olive oil in a large skillet or casserole over medium-high heat.
Add the onions and cook until they begin to soften, about 3 minutes.
Add the pepper strips, tomatoes, and marinated flounder.
Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.
In the last few minutes, stir in the cilantro.
When the flounder is cooked through, garnish with additional cilantro.
Serve.
Crab Stuffed Baked Flounder
submitted by Julie Regine
1 stick of unsalted butter
1 large onion, chopped (about 2 cups)
1 cup chopped green onion bottoms (the white part)
1 cup chopped celery
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1/2 cup thinly sliced green onion tops
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 cup minced garlic
1/2 cup finely chopped parsley
1 lemon, zest and juice
1 lb. lump crabmeat
Optional: 1/2 cup panko breadcrumbs
4 to 4 1/2 lb. flounder, deboned and dressed (with head removed, keep tail)
1 1/2 tsp. kosher salt
Preheat the oven to 350 ºF.
In a pot, melt butter over medium high heat.
Add the onion, green onion bottoms, celery, all three bell pepper colors, sliced green onion tops, kosher salt, and cayenne pepper.
Stir well and cook until wilted and all the water is cooked out of the vegetables, about 15 to 20 minutes.
Add the garlic and cook until fragrant, about 1 to 2 minutes.
Remove from the heat and stir in the parsley, lemon juice, zest and lump crabmeat. If you find the filling to be overly moist, add the half cup of panko breadcrumbs.
Place the flounder on a rimmed sheet pan lined with parchment paper.
Fold back the flaps of the flounder so that it lays flat.
Sprinkle the tsp. of kosher salt onto the flounder.
Carefully spoon the filling into the solid side of the flounder, being careful to avoid the open flaps.
Fold the flaps back over the filling and position them to where they’re nearly covering all the filling.
Place the flounder in the oven and bake for 35 to 40 minutes, until the flesh is flaky and cooked through and the internal temperature is over 145 ºF.
Note: When using a more standard-sized flounder (2 to 2 1/2 lbs.), cut the recipe in half and proceed as directed. Cook time will also likely be shorter so watch closely and check internal temperature after 25 minutes of baking.
Tautog Chowder
submitted by Olivia Regine
1/2 cup diced onions
1 cup diced potatoes, cut in 1/4-inch cubes
1/8 cup scallions, diced
1/2 cup bacon, diced
1 cup heavy cream
5 TBSP butter
3 TBSP flour
4 cups fish stock
2 lbs of tautog, chunked into 1-inch pieces
Salt
Pepper
In a medium sauce pan crisp the bacon on high heat.
When bacon is crisp remove half the bacon and lower heat to medium low.
In the remaining bacon and bacon grease, saute onion until transparent.
Add 1/2 of the scallion, and cook for 2 minutes.
Add potato along with 2 TBSP of butter.
Mix well, adding the fish stock or clam juice and water..
Bring to boil until potatoes can be easily pierced with a fork.
In a small skillet on medium heat, melt 3 TBSP of butter.
Mix in 3 TBSP of flour creating a roux and cook until lightly brown.
Bring the stock down to a simmer and add the roux and 1 cup of heavy cream. Mix well every 2 minutes until thickens.
Once thick add in the tog and simmer for 5 minutes until fish is done.
NOTE: It is important to simmer and not boil the soup after adding cream because boiling will curdle the cream making the soup lumpy. Also, add tog at the end because it will break apart when stirring the roux into the soup.
Baked Sea Bass with Lemon Couscous
submitted by Julia Regine
1 sea bass, scaled and gutted
Sea salt
Black pepper
Extra virgin olive oil, to drizzle
Rosemary sprigs
Handful of large basil leaves
2 large garlic cloves, peeled and thinly sliced
1/2 lemon, cut into wedges
For the couscous:
1/2 lb. couscous
Finely grated zest of 1 lemon
1 tender rosemary sprig; leaves stripped and finely chopped
10 oz boiling orange juice or vegetable stock
1/2 lb. peas, thawed if frozen
Juice of 1/2 lemon
4 TBSP extra virgin olive oil
Bunch of flat leaf parsley, chopped
Heat oven to 400-degrees.
With a sharp knife, score the sea bass on both sides and rub all over with salt, pepper and a small drizzle of olive oil.
Pick the rosemary sprigs off the hard stems.
Roll a large basil leaf tightly around each rosemary sprig.
Insert into the slashes in the fish, along with the garlic slices.
Lay the sea bass on a lightly oiled foil-lined baking tray.
Stuff the cavity with the lemon wedges and remaining rosemary.
Bake for 15 to 20 minutes until the flesh is cooked through. You should be able to pull out a fin easily.
Prepare the couscous while the fish is in the oven.
Put the couscous, lemon zest, chopped rosemary and some seasoning into a large bowl and pour over the boiling juice or stock.
Cover with Saran Wrap and leave for 5 minutes.
Cook the peas in boiling water for 3 to 4 minutes until tender.
For the dressing, mix the lemon juice with the olive oil and some seasoning to taste.
Once the couscous has absorbed all the liquid, fluff it up with a fork.
Drain the peas and add to the couscous along with the dressing and chopped parsley.
Toss to mix.
Serve the fish with the warm couscous and steamed green beans.
Fried Calamari
submitted by Cindy Schmus
1 lb calamari, bodies sliced into 1/2-inch rings, tentacles left whole
1 1/2 cups buttermilk
1 cup flour
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne
1 tsp. red chili flakes
Oil for frying
Chopped parsley for garnish
Lemon wedges to serve
Lemon Aioli:
1/3 cup mayonnaise
Zest and juice of 1 lemon
Dash of Tabasco
Salt and pepper to taste
Prepare lemon aioli by whisking together mayonnaise and Tabasco sauce.
Season with salt and pepper.
Soak calamari in buttermilk for 20 to 30 minutes.
Preheat frying oil to 350-degrees.
Combine flour with paprika, salt, black pepper, garlic powder, cayenne pepper and red chili flakes.
Dredge calamari in seasoned flour, tossing evenly to coat.
Carefully drop a handful of the calamari into the hot oil.
Cook until golden brown, about 1-2 minutes.
Remove with slotted spoon and transfer to a paper lined baking sheet.
Repeat with remaining calamari.
Sprinkle parsley on top.
Serve with lemon wedges and lemon aioli.
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].
