Article by Mama Jock
Flounder with Herb Butter Sauce
1/2 cup flour
4 skinless flounder fillets
3 TBSP. canola oil
1 shallot, minced
1/2 cup white wine
1 tsp. grated zest
1 TBSP. lemon juice
1 tsp. minced fresh thyme, or 1/2 tsp. dried
5 TBSP. butter
2 TBSP. finely chopped fresh parsley
Place flour in shallow dish.
Pat fish dry with paper towels and season with salt and pepper.
Coat fish lightly with flour.
Heat 2 TBSP. of oil in a large non-stick skillet over medium-high heat until just smoking.
Cook fillets until golden and fillets flake easily, about 3 minutes per side.
Transfer to platter and tent with foil.
Wipe out skillet.
Add remaining oil and shallots to empty pan and cook until softened, 2 to 3 minutes.
Add wine, lemon zest, lemon juice and thyme and simmer until reduced by half, about 2 minutes.
Off heat, whisk in butter and parsley.
Season sauce with salt and pepper and pour over fish.
Serves 4.
Drunken Striped Bass
4 striped bass fillets
2 eggs, beaten
Beer, enough to cover fillets
Bread crumbs
Salt and pepper
Garlic powder
Parsley
Cover fillets with beaten eggs and beer.
Refrigerate for 24 to 48 hours, the longer the better.
Remove fish, shake off excess moisture.
Place in paper bag with bread crumbs, seasoned with salt and pepper, garlic powder and parsley.
Deep fry in oil until golden.
Serves 4.
Striped Bass Baked in Wine
4 striped bass fillets
1/2 cup white wine
1 large onion, diced
1 green pepper, diced
1/2 cup celery, thinly sliced
1 can tomato sauce (15 oz.)
4 oz. can sliced mushrooms
2 cups flour, seasoned with salt and pepper
Tomato slices
Grated cheese
Preheat oven to 400 degrees.
In a skillet, saute onion, pepper and celery in a 1/4 cup of wine until tender.
Add the tomato sauce and mushrooms; simmer for 5 minutes. Remove from heat and cover.
Season fillets with salt and pepper.
In a large oven-proof baking dish, place the fillets in the other 1/4 cup of wine for 3 minutes. Turn fish and bake for another 3 minutes or until fish flakes.
Pour sauce over fish, top with sliced tomato and grated cheese.
Place back in oven for 5 minutes.
Serve over noodles or rice.
Serves 4.
Striped Bass Chowder
1 1/4 cups diced onion
2 cloves garlic, minced
4 ribs celery, diced
12 oz. small red potatoes, diced
1 tsp. Old Bay seasoning
1/2 tsp salt
3 TBSP. cornstarch
2 cups low-sodium chicken broth
1 lb. striped bass fillets, cut into 1-inch pieces
1 tsp. lemon zest
1 cup half-and-half or whole milk
Chopped parsley
Combine onion, garlic, celery, potatoes, Old Bay and salt in a 4 quart slow cooker or soup pot.
In a bowl, stir, stir together cornstarch, broth and 1 1/2 cups water. Pour over vegetables.
Cover and cook until potatoes are tender, 8 hours on low or 4 hours on high for slow cooker or 1 1/2 hours at a simmer on the stove.
Adjust heat to high if using low heat on the slow cooker; stir in the fish, lemon zest and half-and-half. Cook until fish is cooked through, 20 minutes for slow cooker or 15 minutes at a simmer on the stove.
Sprinkle with parsley.
Serves 6.
Horseradish Crusted Striped Bass
1/3 cup mayonnaise
2 TBSP. horseradish
1 TBSP. bread crumbs
1/2 tsp. minced garlic
1 anchovy fillet (optional)
1 pinch pepper
4 rockfish fillets
Flour to coat
Preheat oven to 350 degrees.
Blend mayonnaise, horseradish, bread crumbs, garlic, anchovy and pepper in a food processor.
Dredge striped bass in flour, then coat with horseradish mixture. Bake for 9 to 12 minutes or until fish flakes easily with a fork.
Serves 4.
Microwave Flounder with Lemon-Herb Sauce
1 cup thin, julienne-sliced carrots
2 TBSP. water
1 lb. flounder fillets
2 julienne-sliced green onions
2 TBSP. butter, melted
1 TBSP. lemon juice
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves, crushed
1/2 tsp. salt
Place carrots and water in a 1 quart microwave-safe casserole; cover.
Microwave on HIGH for 3 to 4 minutes or until carrots are crisp tender; drain.
Place fillets in a 2 quart microwave-safe baking dish. Arrange carrots and green onions over fish.
In small bowl, combine butter and lemon juice; drizzle over fish and vegetables.
Sprinkle with thyme.
Cover with plastic wrap and microwave on HIGH for 5 to 6 minutes, rotating dish 1/4 turn halfway through cooking. Sprinkle with salt.
Serves 4.
Popeye’s Flounder
4 flounder fillets
1 tsp. salt
1 TBSP. flour
3 TBSP. canola oil
1 10 oz. bag frozen yellow corn
3 TBSP. lemon juice
1 10 oz. bag baby spinach
1/2 pint small cherry tomatoes
Season fillets with 1/2 tsp. of salt and dust with flour.
Heat oil in a large non-stick saute pan over high heat.
Add flounder; cook for 2-3 minutes until lightly browned, flip and cook for another 1-2 minutes.
Transfer to a baking sheet and place in a warm oven.
Stir in yellow corn, lemon juice and remaining salt and cook for 2 minutes.
Add spinach and continue cooking and stirring for 2 minutes until just wilted; then toss in the cherry tomatoes.
Divide evenly onto four plated and top with flounder.
Serves 4.
