Article by Mama Jock
Shrimp and Smoked Oyster Chowder
3 cups water
1 cup bottled clam broth
1/2 lb. medium shrimp
6 clove garlic
1/4 cup dry sherry
1/2 tsp. crushed red pepper
2 bay leaves
1 onion
1 TBSP extra-virgin olive oil
1 small fennel bulb
1 celery rib
1 small green bell pepper
1 can peeled Italian tomatoes
1 medium baking potato
Salt
Freshly ground black pepper
6 oz. skinless grouper or cod fillet
1 can smoked oysters
1 TBSP Worcestershire sauce
1 cup buttermilk
2 TBSP chopped flat-leaf parsley
In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves, and one third of the onion.
Bring to a boil and simmer, covered, over low heat for 20 minutes.
Strain the shrimp stock into a heatproof bowl and discard the solids.
In a soup pot, heat the oil.
Add the fennel, celery, bell pepper, minced garlic, and the remaining onion.
Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes.
Uncover and cook until tender, 3 minutes longer.
Add the tomatoes with their juices and the shrimp stock; bring to a simmer.
Add the potato, season with salt and pepper, and simmer until just tender, 15 minutes.
Add the shrimp, grouper, oysters, and Worcestershire sauce; simmer until cooked through, 3 minutes.
Off the heat, stir in the buttermilk and parsley.
Serve in deep bowls.
Mahi-mahi with Herbed White Wine Sauce
1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot
1 TBSP finely chopped thyme
1 TBSP finely chopped marjoram
Salt and freshly ground pepper
4 skinless mahi-mahi fillets
Extra-virgin olive oil
2 TBSP flat-leaf parsley
In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times until the nuts are fragrant, about 1 minute.
Transfer to a plate.
Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes.
Add the wine and boil until reduced to 1/4 cup, about 5 minutes.
Add the shallot, thyme and marjoram and season with salt and pepper.
Cover the sauce and keep warm.
Light a grill.
Rub the fish fillets with olive oil and season with salt and pepper.
Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side.
Transfer the fish to plates.
Stir the parsley into the wine sauce.
Coarsely chop the toasted pine nuts.
Spoon the sauce over the fish, sprinkle with the pine nuts, and serve.
Spicy Tuna Wraps
1 lb. tuna fillets
2 TBSP mayonnaise
1 tsp. soy sauce
2 tsp. Sriracha
2 wraps
2/3 cup matchstick carrots
1/2 avocado, sliced
1/2 English cucumber, peeled and sliced into long sticks
Grill tuna in cast iron skillet until it flakes easily with a fork.
In a small bowl, mix together the tuna, mayonnaise, soy sauce and sriracha.
Divide the tuna salad between the two wraps.
Divide the vegetables between the two wraps.
Serve.
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
2 avocados
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño pepper
2 TBSP minced red onion
2 TBSP chopped cilantro
5 TBSP fresh lime juice
Kosher salt and freshly ground pepper
1 small head of cabbage
2 TBSP vegetable oil
2 lb. mahi-mahi fillets
10 flour tortillas
2 medium tomatoes
Hot sauce
Lime wedges
Light a grill.
In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro, and 3 TBSP of the lime juice.
Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 TBSP of vegetable oil and the remaining 2 TBSP of lime juice.
Season with salt and pepper.
Brush the fish with oil and season with salt and pepper.
Grill over moderately high heat until lightly charred and cooked through, about 10 minutes.
Transfer the fish to a platter.
To assemble each taco, spread a dollop of guacamole on a tortilla.
Top with a piece of fish, a few tomato slices, and a large spoonful of the cabbage slaw.
Serve with the hot sauce and lime wedges.
Spicy Shrimp Pasta with Tomato Cream Sauce
8 oz. dry fettuccine pasta, uncooked
2 TBSP canola oil
3/4 lb. shrimp, peeled and deveined
1/2 tsp. ground red pepper
1 TBSP finely chopped garlic
1 can (28 oz each) Hunt's Diced Tomatoes, drained well
1/2 cup chicken broth
1/2 cup reduced fat cream cheese with chive and onion
Shredded Parmesan cheese, optional
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat.
Sprinkle shrimp with pepper and add to skillet.
Cook 2 to 3 minutes, stirring frequently.
Add garlic; cook until garlic is fragrant and shrimp has turned pink.
Remove from skillet; set aside.
Add drained tomatoes, broth and cream cheese to skillet.
Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended.
Add pasta and shrimp; toss to coat.
Cook 2 minutes more or until hot.
Top with Parmesan cheese, if desired and serve.
Potato Chip Crusted Baked Sea Bass
4 sea bass fillets
1 TBSP mayonnaise
2 cups salt and vinegar potato chips (3/4 cup crushed chips)
Salt and pepper
Preheat oven to 400-degrees.
Line a rimmed baking sheet with parchment paper.
Set the sea bass on the parchment paper and pat dry with a paper towel.
Brush just the tops of the sea bass fillets with a thin layer of mayonnaise.
Sprinkle the tops with salt and pepper.
Place potato chips in a large zip bag and crushing with a rolling pin.
Pour the crumbs on a plate. Press the top of each piece of sea bass into the crushed potato chips.
Set fillets back on the parchment paper with the potato chip crust up.
Bake the sea bass for 10 to 15 minutes. Be very careful not to over to overcook.
Serve warm.
Savory Crab Stuffed Mushrooms
3 TBSP butter, melted
24 fresh mushrooms
2 TBSP butter
2 TBSP minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp. dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
Preheat oven to 400 degrees.
Prepare a 9x13-inch baking dish with 3 TBSP butter.
Remove stems from mushrooms.
Set aside caps.
Finely chop stems.
Melt 2 TBSP butter in a medium saucepan over medium heat.
Stir in the chopped stems and green onions.
Cook until soft, about 3 minutes.
Remove saucepan from heat.
Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese.
Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter.
Arrange caps, cavity side up, and stuff generously with the green onion and crabmeat mixture.
Top with remaining Monterey Jack cheese.
Pour wine into the pan around the mushrooms.
Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly browned.
Serve warm.
Flounder Tagine
1/4 cup flat leaf parsley, chopped
2 TBSP fresh cilantro, chopped
1/8 cup extra virgin olive oil
1 tsp. ground ginger
2 tsp. sweet Hungarian paprika
8 saffron threads, crushed
2 tsp. fresh lemon juice
4 flounder fillets
4 large tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup extra virgin olive oil
2 large carrots, diagonally sliced
1 large onion, thinly sliced
1 TBSP preserved lemon
12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
Fresh flat-leaf parsley
Combine first 7 ingredients in a large bowl.
Place flounder fillets in a 13x9-inch baking dish.
Pour parsley mixture evenly over fillets.
Cover and chill 2 hours, turning once.
Combine tomato, garlic, and cumin in a large saucepan over medium heat.
Bring to a boil, reduce heat and simmer, uncovered for 8 minutes or until slightly thickened, stirring occasionally.
Remove from heat and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
Heat 1/4 cup olive oil in a Dutch oven over medium heat.
Add carrot and onion.
Top with tomato mixture.
Cover and cook over medium heat for 12 minutes or until carrot is tender.
Remove from heat.
Place fillets and parsley marinade on top of tomato mixture.
Spread preserved lemon evenly over fillets.
Sprinkle with olives.
Cover and cook over medium heat for 10 minutes or until fish flakes with a fork.
Garnish with parsley.
Serves 4.
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] or make a copy of it and mail it to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
