Article by Mama Jock
Flounder with Mango and Couscous
3/4 lb. flounder fillets, rinsed and patted dry, cut into 2-inch pieces
1 ripe mango, peeled and sliced lengthwise
2 zucchini, cut into small cubes
2 yellow squash, cut into small cubes
1 red pepper, chopped
1 cup orange juice
3/4 cup vegetable broth
1/2 cup sliced green onions
1 tsp. dried parsley flakes
1/4 tsp. paprika
1/4 tsp. white pepper
1 cup cooked couscous
Lightly coat large skillet with nonstick cooking spray; heat over medium heat.
Add mango, zucchini, squash, bell pepper, juice, paprika and white pepper.
Cook 30 minutes, stirring occasionally.
Divide couscous evenly among 4 bowls.
Divide mixture evenly over couscous.
Serves 4.
Baked Redfish
1 1/2 to 2 lbs. redfish fillets
1 tsp. salt
Dash pepper
1 tsp. sweet paprika
2 TBSP. fresh lemon juice
2 tsp finely chopped onion
1/4 cup melted butter
Place fillets in a lightly buttered shallow baking dish, skin side down.
In a cup, combine remaining ingredients and pour over redfish fillets.
Bake 350 degrees for 20 to 25 minutes, testing with a fork for doneness.
Serves 4-6.
Open Sesame Mahi-Mahi
2 lbs. mahi, skinless
6 oz. butter
Salt and pepper, to taste
1 egg, beaten slightly
1/4 cup heavy cream
3 TBSP. sesame seeds
2 TBSP. flour
Light Supreme Sauce
Prepare two dipping trays, 1 for the beaten egg and cream, the other with flour and sesame seeds combined and mixed well.
Portion fillets into 5 oz. servings.
Season with salt and pepper and dust lightly with flour.
Dip into egg and cream mixture, then into flour and sesame mixture.
Heat saute pan with butter; cook fillets until golden brown on both sides.
Remove from pan; keep warm.
Light Supreme Sauce:
Melt 2 TBSP. butter in saucepan.
Stir in 1 TBSP. flour to make a smooth roux.
Slowly add 1 cup of chicken broth; blend smoothly.
Simmer 10 minutes and add heavy cream, salt and pepper.
Serve 3 TBSP. of sauce on each plate and top with fish.
Serves 4.
Broiled Flounder with Bacon
4 flounder fillets
6 slices bacon
2-3 green scallions, chopped
1 tomato, peeled, seeded and chopped
2 TBSP. butter, softened
1 lemon, juiced
Place fillets on a well greased broiler pan.
In a skillet, saute bacon until crisp.
Remove; drain on paper towel.
Pour off all but 1 TBSP. bacon fat.
Add chopped onion and tomato to skillet; cook 2 minutes.
Add crumbled bacon to this mixture.
Spread softened butter and lemon juice over fillets followed with the bacon mixture.
Broil until fillets are nicely browned.
Serves 4.
Baked Sea Bass with Spinach
4 TBSP. unsalted butter, cut into small pieces
1 1/2 TBSP. softened butter, for basting
1 bag spinach
Salt and pepper to taste
1 shallot, minced
4 skinless sea bass fillets
1/4 cup white wine
Preheat oven to 425 degrees.
Tear off four 18-inch lengths of foil.
Generously brush the softened butter over an 8-inch square in the center of each foil sheet.
Mound the spinach in the center of the sheets and season with salt and pepper.
Sprinkle with the shallot.
Season both sides of each sea bass with salt and pepper and set the fillets on the spinach.
Scatter the pieces of butter over the fish.
Pull the sides of the foil up around the fish and drizzle the fillets with the wine.
Fold the edges of the foil to make sealed packets.
Arrange the packets on a baking sheet and bake for about 12 minutes.
Transfer 1 of the packets to a medium bowl.
Carefully make a small tear in the side of the packet and pour the juices into the bowl.
Repeat with remaining packets.
Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.
Serves 4.
Crab and Shrimp Pot Pie
3 TBSP. butter
1/2 cup finely chopped green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
2 TBSP. flour
1 cup whole milk
1 cup fresh shrimp cooked
12 oz. crabmeat
1 (10 oz.) can cream corn
1 cup cooked potatoes, cut into chunks
1 pinch ground red pepper
1/2 tsp. garlic powder
Salt to taste
White pepper to taste
1 piecrust from package of refrigerator piecrust
1 TBSP. chopped fresh parsley
Melt butter in a large saucepan.
Add green onion, bell pepper and celery.
Cook until vegetables are tender.
With a slotted spoon, remove vegetables to a bowl, leaving as much butter as possible in the pan.
Add the flour to pan, whisking until smooth.
Add milk; whisk until smooth.
Let simmer until sauce thickens.
Add shrimp, crabmeat, corn, potatoes, red pepper, garlic powder, salt and white pepper.
Simmer until mixture is heated through.
Divide among 4 individual baking dishes.
Preheat oven to 400 degrees.
On a floured surface, unroll piecrust.
Sprinkle with chopped parsley; roll out to 1/8 thickness.
Cut dough into 4 pieces, and top each baking dish with a piece; trim off excess.
Bake until crust is golden brown, 25 minutes.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page. To submit a recipe, simply email it to [email protected].
