Article by Mama Jock
Caribbean Cornbread Crab Cakes
1 (6 ounce) buttermilk cornbread mix
1 cup mayonnaise
2 large eggs
1 TBSP. fresh lemon juice
1 tsp. seafood seasoning
1/2 tsp. dry mustard
1/4 cup sliced green onion
12 ounce lump crabmeat
1/2 tsp. black pepper
1/2 cup vegetable oil
1 recipe Pineapple-Mango Salsa
In an 8 inch cast iron skillet, bake cornbread mix according to package directions. Cool and crumble.
In a large bowl, combine mayo and next 4 ingredients, mixing well.
Add crumbled cornbread, stirring to combine.
Fold in green onion and crabmeat, stirring gently to combine.
Season with pepper to taste.
In a large nonstick skillet, heat oil over medium heat.
Shape crab mixture into 12 cakes.
Cook in hot oil, in batches, until lightly browned, 3 to 4 minutes per side.
Drain on paper towels.
Serve with Pineapple-Mango Salsa.
Pineapple-Mango Salsa
3 TBSP. fresh lime juice
1 TBSP. honey
1 tsp. freshly grated ginger
1/8 tsp. salt
1 cup chopped fresh pineapple
2 mangos, peeled and cubed
1/2 cup chopped red pepper
2 TBSP. chopped fresh cilantro
In a medium bowl, whisk together all of the ingredients.
Refrigerate until serving time.
Serves 6.
Easy Stuffed Flounder Fillets
4 slices hearty white sandwich bread, torn into pieces
1/2 cup mayonnaise
3 TBSP. unsalted butter, melted
1 TBSP. Dijon mustard
2 garlic cloves, minced
3 TBSP. finely chopped fresh chives
2 tsp. grated lemon zest
8 skinless fillets
Salt and pepper
1 TBSP. lemon juice
3/4 cup heavy cream
Heat oven to 475 degrees.
Grease 13x9 inch baking dish.
Pulse bread in food processor to coarse crumbs. Transfer crumbs to large microwave bowl and microwave, stirring occasionally until golden and crisp, 4 to 8 minutes.
Add mayo, butter, mustard, garlic, 2 TBSP. chives, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper to bowl and stir to complete.
Pat fish dry with paper towels; season with salt and pepper.
Arrange fish on work surface; place 1/4 cup filling on each fillet, roll, place seam side down in baking dish.
Combine cream, lemon juice, 1/4 tsp. salt and 1/8 tsp. pepper in bowl.
Pour over fish and bake until fish flakes apart; 12 to 14 minutes.
Sprinkle with remaining chives.
Serves 4.
Bass Fillets in Foil Packets
4 skinless bass fillets
Topping:
10 basil leaves
1/2 cup olive oil
1 TBSP. orange juice
Pinch each salt and pepper
Cook basil leaves in boiling salted water for 10 seconds; drain, run under cold water and squeeze dry.
Puree all ingredients in a blender.
Vegetables
1/2 cup thinly sliced onions
1/2 cup corn kernels
1 cup halved cherry tomatoes
Preheat oven 450 degrees.
Combine veggies; set aside.
Lay out a large sheet of heavy duty tin foil for each packet.
Mound 1 cup of veggies in center of each piece of foil.
Season with salt and pepper.
Place a fillet on top of veggies; add a splash of water or wine.
Fold up ends of foil and seal into packets, leaving room inside for steam.
Place on baking pan; bake 12 minutes.
Let sit for 5 minutes, then carefully open the packets and serve with the topping.
Serves 4.
Bluefish with Tomatoes
2 lbs. bluefish fillets
1/2 cup olive oil
2 oz. sherry wine
1 TBSP. lemon juice
6 tomatoes, skins removed, small dice
Salt to taste
1/2 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. marjoram
Preheat oven to 375 degrees.
Place fillets in a 11x13 oven proof baking dish.
Pour oil and wine over fish.
Place the tomatoes on top and sprinkle with the remaining ingredients.
Bake 35 minutes for thin fillets and 45 to 50 minutes for thick fillets.
Serves 4 to 6.
Fried Striper with Mustard Batter
2 lbs. striper fillets
3 cups Dijon mustard
1/3 cup water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Hot sauce to taste
Cornmeal seasoned with salt and pepper
In a small bowl, combine mustard, water, lemon juice, Worcestershire and hot sauce.
Place cornmeal in a shallow dish; dip fillets into the mustard mixture and dredge the fillets in the cornmeal, coating both sides.
Fry the fillets in 1/2 inch of oil for 3 to 4 minutes.
Drain on paper towels.
Serves 4.
