Article by Mama Jock
Baked Stuffed Flounder
2 TBSP. unsalted butter
1 medium onion, chopped
1/2 tsp. salt, plus extra for seasoning fillets
1 clove garlic, minced
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 lemon zested
1/4 tsp. black pepper, plus extra for seasoning fillets
2 TBSP. chopped parsley leaves
1 cup heavy cream
1/4 cup white wine
10 oz. grated cheddar cheese
1 1/2 to 2 lbs. flounder fillets
3 cups leftover cooked rice
Preheat oven to 350 degrees.
In a medium sauté pan over low heat, melt the butter; add the onion and a pinch of salt; cook until translucent.
Add the garlic and continue to cook for another minute.
Add the spinach and lemon zest; cook until just heated through.
Season with salt and pepper, add the parsley and stir to combine.
Remove from heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat.
Once the mixture begins to simmer, gradually add the cheese and stir until melted.
Set aside and keep warm.
If the fillets are large, cut in half.
Season both sides of each fillet with salt and pepper.
Divide the spinach mixture evenly among fillets and roll the fish around the mixture.
Place the rice into a 2 1/2 quart casserole dish; spread evenly.
Place each roll on top of the rice, seam side down.
Pour the cheese sauce over fish and place in oven for 25 minutes.
Allow to cool for 5 minutes before serving.
Serves 4 to 6.
Baked Shrimp
1 lb. shrimp
2 garlic cloves
1 lemon, juiced
2 TBSP. extra-virgin olive oil
1 TBSP. paprika
1/4 cup chopped parsley
Salt to taste
Preheat oven to 450 degrees.
Whisk together lemon juice, olive oil, garlic, paprika and salt.
Add shrimp making sure each piece is coated.
Transfer shrimp to a baking dish large enough to cook shrimp in a single layer.
Bake uncovered 10 minutes.
Sprinkle fresh parsley on top and serve hot.
Serves 4.
Cajun Seafood Pasta
2 cups heavy whipping cream
1 TBSP. chopped fresh basil
1 TBSP. chopped fresh thyme
2 tsp. salt
2 tsp. black pepper
1 1/2 tsp. crushed red pepper flakes
1 tsp. white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1/2 cup shredded swiss cheese
1/2 cup grated Parmesan cheese
1 lb. fettuccine pasta
Cook pasta in a large pot of boiling salted water until al dente.
Pour cream into a large skillet.
Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions and parsley.
Simmer 7 to 8 minutes or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent.
Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
Serves 6.
Seared Tuna with Italian Tuna Sauce
Sauce
1 (6-oz.) can tuna packed in olive oil
4 anchovy fillets, chopped
2 TBSP. capers
Grated zest of 1/2 lemon
3 TBSP. fresh lemon juice
2 large egg yolks
1/2 cup vegetable oil
Salt and white pepper
2 (8 oz.) pieces tuna, each about 1/2-inch thick
Salt and white pepper
Vegetable oil
1 TBSP. capers
2 ripe tomatoes, sliced
Place the tuna, with the oil from the can, into a food processor.
Add the anchovies, capers, lemon juice and egg yolks.
Pulse until smooth, scraping down the sides when you need to.
With the processor running, drizzle in the vegetable oil to make a silky smooth sauce.
Season with the salt and pepper; scrape the sauce into a container, cover and refrigerate until you are ready to serve.
Heat a cast iron skillet to high.
Season the tuna with salt and pepper and brush it with vegetable oil.
Sear the tuna for 45 seconds on each side.
Transfer the tuna to a plate and refrigerate until it is well chilled.
To serve, spread the sauce onto 4 dinner plates; scatter some capers on top.
Season the tomatoes with salt.
Cut the tuna into thin slices.
Arrange the tuna and tomato slices on top of the sauce.
Serves 4.
Flounder Stuffed with Crab
8 TBSP.unsalted butter
1/2 cup minced shallots
3 TBSP. flour
1 1/2 cups whole milk, heated
Coarse salt
1 TBSP. Dijon mustard
2 TBSP. minced fresh parsley
White pepper
Cayenne
1 lb. jumbo lump crabmeat
6 flounder fillets
Bread crumbs
Melt 3 TBSP. butter in a medium saucepan.
Add the shallots; cook until softened.
Sprinkle in the flour; cook, stirring until the roux is fragrant. Do not let it brown.
Take the pan off the heat; whisk in the milk, making sure to dissolve all the roux.
Season with salt and pepper and return to heat.
Bring to a simmer, stirring often; reduce heat to low and simmer until the sauce is thickened.
Stir in the mustard, lemon juice and parsley.
Season with white pepper and cayenne; check for salt.
Fold in the crab; scrape the mixture into a bowl.
Place on ice to cool quickly.
Melt the remaining 5 TBSP. butter.
Brush 6 individual gratin dishes (2 cup capacity) with the butter.
Divide the crab stuffing among the gratins, mounding in the center.
Cut the flounder fillets each in 4 pieces.
Place over the stuffing in each dish, covering completely.
Brush fish with remaining butter and bake at 450 degrees on top rack of oven.
Fettuccine with Tuna and Leeks
3/4 lb. fettuccine pasta
3 TBSP. extra-virgin olive oil
2 large leeks, trimmed and thinly sliced
1 tsp. minced fresh thyme
1 tsp. minced fresh mint
3/4 tsp. salt, divided
1/4 cup dry white wine
1/2 cup chicken stock
1 TBSP. minced fresh parsley
1 tsp. grated fresh lemon rind
1 tuna fillet
1/4 tsp. black pepper
2 tsp. unsalted butter
Cook pasta according to package instructions, omitting salt and fat.
Drain pasta over a bowl, reserving 1/4 cup cooking liquid,
Keep pasta and cooking liquid warm.
Heat 2 TBSP. olive oil in a large saucepan over medium heat.
Add leeks, thyme, and 1/2 tsp. salt; cook 15 minutes or until leeks are translucent, stirring occasionally.
Increase heat to medium-high.
Add wine and cook 1 minute.
Add stock; bring to a simmer.
Remove from heat; stir in pasta, reserved cooking liquid, parsley and lemon rind.
Sprinkle tuna with remaining 1/4 tsp. salt and pepper.
Heat a large skillet over medium-high heat.
Add remaining 1 TBSP. olive oil and butter; swirl until butter melts.
Add fillet and cook for 5 minutes on each side, or until desired doneness.
Flake the tuna into large chunks.
Arrange 1 cup pasta mixture on each of 6 plates and top evenly with flaked tuna.
Serves 6.
Grilled Mahi-Mahi with Hoisin Glaze
Hoisin Glaze
2 cloves garlic
1/4 cup hoisin sauce
2 TBSP. light soy sauce
1/4 cup canola oil
2 TBSP. peeled and minced fresh ginger
2 TBSP. rice vinegar
2 or 3 dashes Asian chili oil
1/2 TBSP. fresh lemon juice
2 green onions white and green, finely chopped
4 mahi-mahi fillets
Peanut or canola oil, for greasing
Heat grill to high.
Combine all of the hoisin glaze ingredients in a small bowl; stir well.
Taste and adjust the seasoning.
Place the mahi fillets in a glass dish just big enough to hold them.
Pour the glaze over them and turn to coat evenly on both sides.
Let sit at room temperature for 30 minutes, turning the fillets twice.
Transfer the fillets to the grill, reserving the marinade.
Cook the fillets, turning once, until opaque throughout, 4-5 minutes on each side.
Transfer the fish to a platter; keep in oven on low.
Pour reserved marinade in a small saucepan.
Bring to a boil; cook 5 minutes.
Pour the glaze over the fish; serve at once.
Serves 4.
Shrimp and Rice Casserole
4 slices bacon, chopped
1 cup smoked sausage, sliced 1/4-inch thick
1 cup diced yellow onion
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 cups long-grain rice
1 (15 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 1/2 cups water
1 TBSP. flour
1 tsp. salt
1 tsp. Creole seasoning
1/4 tsp. black pepper
1 lb. medium fresh shrimp, peeled and deveined
1 package sugar snap peas, chopped and blanched
In a 12-inch, cast-iron skillet, cook bacon and sausage over medium-high heat, stirring until browned, about 10 minutes.
Add onion, bell pepper and garlic.
Cook, stirring until tender.
Stir in rice; cook 1 minute.
Add tomato sauce, tomato, water, flour, salt, Creole seasoning and pepper, stirring until combined.
Add shrimp to pan; bring to a boil and reduce heat to low.
Cook, stirring frequently, until rice is tender and shrimp are cooked through, about 40 minutes.
Stir in peas.
Serve immediately.
Serves 6.
Flounder and Vegetable Parcels
6 flounder fillets
3/4 tsp. salt
1/2 tsp. black pepper
6 (12x20-inch) pieces aluminum foil
1 medium zucchini, sliced into thin rounds
2 small carrots, sliced into thin rounds
1 medium red bell pepper, seeded, diced small
3 shallots, thinly sliced
3/4 cup dry white wine or water
3 TBSP. lice oil
1 lemon, thinly sliced
1/3 cup finely chopped parsley
3 cups brown rice, cooked
3 TBSP. chopped fresh chives
Season the fish fillets with salt and pepper.
Place 1 fillet at the center of each piece of foil.
Evenly distribute the zucchini, carrot, bell pepper and shallots among the 6 packets.
Sprinkle each fillet with 2 TBSP. of wine and 1/2 TBSP. of the oil.
Top each fillet with 3 lemon slices.
Seal the packets securely, leaving a little room to allow the fish to steam.
Transfer the packets to a baking sheet and bake for 15 minutes.
Stir the parsley into the cooked rice.
Divide the rice onto 6 plates.
Remove the fish packets from the oven and carefully open them.
Remove the lemon slices.
Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives.
Serves 6.
Scallop Scampi
4 TBSP. butter
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 tsp. salt
1/4 tsp. black pepper
1/2 cup grated Romano cheese
1 (10.75 oz) can chicken broth
1 lb. scallops
1 lb. linguine pasta
1/4 cup chopped fresh parsley
In a large skillet, melt the butter over medium heat and sauté garlic and onion until translucent.
Add wine, salt, black pepper and 1/4 cup cheese.
Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
Bring a large pot of salted water to a boil.
Add pasta; cook 8 to 10 minutes; drain.
Reduce heat for scallop mixture and add parsley; place on top of linguine.
Sprinkle with remaining cheese.
If you like a thicker sauce, add 1 tsp. of corn starch at the end.
Serves 4-6.