Article by Christine Budd
Baked Flounder with Lemon Garlic and Butter
Ingredients:
4 tablespoons unsalted butter, melted
2 tablespoons lemon juice, freshly squeezed
2 teaspoons garlic cloves, minced or pressed (about 3 small cloves)
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 pound flounder fillets, patted dry with paper towels
½ teaspoon smoked paprika
Directions:
Preheat the oven to 325°F, and butter a 9 x 13-inch baking dish. Set aside.
In a small bowl, whisk together the melted butter, lemon juice, garlic, onion powder, salt, and pepper. Set aside.
Pat the fillets dry with a paper towel, then place them in the prepared baking dish. Pour the butter mixture over the fillets. Sprinkle smoked paprika over the top.
Bake for 15 to 20 minutes (may need a few more minutes for thick fillets), or until the flounder flakes easily with a fork.
Remove from the oven, garnish with fresh parsley and lemon. Serve hot with a salad or steamed veggies.
Rich & Creamy Sheepshead Chowder
Ingredients:
1 ½ pounds fresh sheepshead fillets or any firm-fleshed white fish
½ cup chicken broth
2 8- oz bottles clam juice
½ teaspoon Italian hot pepper flakes
sea salt and pepper to taste
2 small red potatoes diced in ½ inch pieces about 1 ½ cups ( no need to peel)
2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
2 large ribs celery thinly sliced, about ¾ cup
3 tablespoons unsalted butter
½ cup all purpose flour
2 cups whole milk
1 bay leaf
½ cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
½ cup corn (optional)
Directions:
Cut fish into chunks and set aside.
In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don’t want the “raw” taste of flour.
Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the fish and the corn.
Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper or additional red pepper flakes.
Serve with crusty Artisan bread.
Grilled Tilefish & Chow Chow
Ingredients:
Olive oil, for brushing and greasing grill
6 (6-ounce) tilefish fillets, skin-on and scales removed
Kosher salt, to taste
Ground black pepper, to taste
3 cups Chow Chow (recipe follows)
Garnish: fresh purple basil
Chow Chow:
1 1/3 cups fresh corn kernels (about 1/2 pound)
¾ cup to 1 cup zucchini, medium diced (about 1/2 pound)
½ cup medium diced yellow onion
½ cup cooked climbing beans (such as purple hull peas or black-eyed peas)
1 cup water
1 cup apple cider vinegar
2 cloves garlic, smashed
1½ teaspoons dill seeds
Directions:
Preheat grill to medium-high heat (350° to 400°). Make sure you are working on clean grill grates. If not, your fish will stick and tear apart when you try to turn it. Using a wadded clean rag held with long tongs, carefully rub oil over hot grates of grill about 1 minute before fish go on.
Brush fish with oil, and season with salt and pepper. Place fish diagonally across grill, skin side down; cook for about 3 minutes. Using a pair of tongs, gently grab one corner of fish, and begin to pull up. If it looks like skin is sticking, lay fish back down, and cook until fish easily releases from grill without sticking, about 1 minute more.
Turn fish over to flesh side, and cook 3 minutes more. Insert a metal skewer lengthwise through fish to make sure it is completely cooked. If you find a bit of resistance toward middle, let fish cook longer. If fish is getting a bit too much color, move to a cooler part of grill to finish.
Remove fish from grill. Serve topped with Chow Chow, and garnish with basil, if desired.
Chow Chow:
In a large heatproof bowl, combine corn, zucchini, onion, and beans.
In a medium saucepan, combine 1 cup water, vinegar, sugar, garlic, bay leaf, jalapeño, salt, coriander seeds, and dill seeds. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 5 minutes.
Remove from heat; pour water mixture over corn mixture. Place a piece of plastic wrap on surface of pickling liquid to keep vegetables submerged. Let cool at room temperature for 30 minutes. Refrigerate for 3 days before using.
Weeknight Mackerel Stew
Ingredients:
2 Tablespoons olive oil
½ cup diced onion
½ cup diced red bell pepper
2 garlic cloves, minced
2 Tablespoons tomato paste
15 oz. can fire-roasted tomatoes
1 cup coconut milk
1 pound king mackerel, skin off, cut into 1-inch chunks
Lime wedges
Handful chopped cilantro
Directions:
Heat oil in a large skillet over medium low. Add onion and pepper; cook until veggies are soft and onion is translucent.
Add garlic and cook 1 minute longer.
Add tomato paste, diced tomatoes, and coconut milk.
Season with salt and pepper and add king mackerel. Cover and simmer stew for 8-10 minutes or until fish is just cooked.
Serve warm with lime wedges and cilantro.
Exquisite Ribbon Fish
Ingredients:
1 pound ribbon fish fillets
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup parsley chopped
Directions:
Set oven temperature to 350 F.
In a shallow bowl, combine the flour, salt, and pepper. Dredge the ribbon fish fillets in the flour mixture until coated and set aside.
In a big skillet over medium-high heat, warm the olive oil. Add the dredged fish fillets and cook for 2-3 minutes per side, or until golden brown.
Transfer the cooked fish to a baking sheet and bake in the preheated oven for 5-7 minutes, or until cooked through.
Remove from oven and drizzle with fresh lemon juice and chopped parsley. Serve immediately. Enjoy!
Grilled Swordfish with a Mediterranean Twist
Ingredients:
6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp coriander
3/4 tsp cumin
1/2 to 1 teaspoon sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
Crushed red pepper, optional
Directions:
In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy! §
