Article by Mama Jock
Lemon-Thyme Flounder Jewels
2 lbs. flounder fillets, baked, skin removed and cooled
3 TBSP. prepared mashed potatoes
3 TBSP. roughly chopped green onion
Zest and juice of 1 lemon
2 tsp. salt
1 tsp. fresh thyme leaves
Pinch ground red pepper
2 large eggs
1 2/3 cups plus 2 TBSP. plain bread crumbs
Peanut or vegetable oil for frying
2 cups prepared tartar sauce
Line a large baking sheet with foil.
In a food processor bowl, add flounder, mashed potatoes, green onion, lemon zest, lemon juice, salt, thyme leaves and red pepper; pulse until smooth.
Add eggs and 2/3 cup plus 2 TBSP. plain bread crumbs.
Place remaining bread crumbs in a shallow baking dish.
Form flounder mixture into 1-inch balls.
Roll each ball in the remaining 1 cup bread crumbs and place on prepared pan.
Refrigerate for 30 minutes.
Line a baking sheet with paper towels.
In a dutch oven or deep fryer, pour oil to a depth of 3 inches; heat oil to 360 degrees.
Fry fish balls in batches in hot oil until golden brown, 3 to 5 minutes.
Drain; serve warm or at room temperature with tartar sauce.
Serves 12.
Grilled Oysters
6 TBSP. unsalted butter, melted
1 1/2 TBSP. minced fresh parsley
2 tsp. minced fresh garlic
1 tsp. lemon zest
1/2 tsp. red pepper flakes
36 oysters on the half shell
Preheat grill.
In a small bowl, combine butter, parsley, garlic, lemon zest, and red pepper flakes.
Brush each oyster on the half shell with butter mixture.
Position half of oyster shells on grill.
Cover with grill lid and cook until juices are bubbling and edges of oysters curl, 3-5 minutes.
Using tongs, carefully transfer oysters to a serving platter.
Repeat grilling process with remaining oysters.
Serve immediately.
Yield: 3 dozen.
Broiled Stuffed Tomatoes with Tuna
10 oz. fresh cooked tuna
6 ripe beefsteak tomatoes
2 TBSP. butter
1 tsp. minced garlic
1/2 medium onion, chopped
5 oz. crimini mushrooms, finely chopped
3 cups breadcrumbs
1 cup shredded mozzarella cheese
1-2 TBSP. olive oil
Preheat oven to 450 degrees.
Halve each tomato; hollow out to make a shallow well.
Place on baking sheet lined with foil.
Heat butter over low heat, add garlic and onion; cook until softened.
Add mushrooms; cook 2 minutes.
Carefully break up tuna with a fork.
In a large bowl, combine tuna, garlic mixture, breadcrumbs and cheese.
Fill each tomato half with 1/2 cup of the filling.
Drizzle olive oil over each half.
Bake 10-12 minutes.
Place under broiler until tops are lightly browned and crisp.
Serves 12.
Steamed Mussels Italian Style
3 lbs. mussels, scrubbed, whiskers removed
1 large can tomatoes
1 small can tomato paste
2 onions, chopped
1 cup red wine
1 bell pepper, diced
Salt and pepper, garlic powder and oregano, to taste
2 tsp. olive oil
Place olive oil in a stock pot.
Add all of the above ingredients except the mussels.
Stir well and let simmer on low until onions and peppers begin to soften.
Place mussels in the sauce.
Cover and steam until all shells open; stirring every few minutes.
The liquid from the mussels will dilute the sauce, but also flavors it as well.
Serves 4.
Sweet Chili Wahoo
2 lbs. wahoo
1 medium carrot, cut into thin strips
1/2 bunch of broccoli crowns
1/2 of a container of mushrooms, quartered
1/2 each red, yellow and orange bell pepper, thin strips
2 small cans sliced water chestnuts, drained
1 can baby corn
1 jar sweet chili sauce
1 jar black bean garlic sauce
Flour, seasoned with salt and pepper
Olive oil
8 servings of cooked rice
Note: You can find black bean garlic sauce and the sweet chili sauce in the Asian section of your supermarket.
Cut wahoo into bite size cubes.
Flour the cubes.
In a shallow sauté pan fry the cubes until tender.
Set aside on paper towels.
In the same pan, sauté the vegetables with 2 TBSP. of olive oil, starting with the carrots.
Add 2 TBSP. of black bean sauce to the vegetables.
Add the baby corn and water chestnuts; heat through.
In a large sauce pan at medium heat, pour half of the jar of sweet chili sauce; simmer for a couple of minutes, then add the cubed fish, just making a thin layer of sauce over the fish.
Heat through.
On dinner plates layer rice, vegetables, then fish.
Serves 4.
