Article by Mary Jock
Mary Ann Bradley’s Super Seafood Dipping Sauce
1 TBSP cajun spice
2 TBSP garlic powder
1 TBSP paprika
1 TBSP black pepper
1 TBSP cayenne pepper
1 TBSP onion powder
1 TBSP oregano
1 TBSP lemon pepper
1 tsp. red pepper, crushed
1 TBSP?chili powder
1 TBSP salt
2 TBSP?Old Bay
1 tsp. lemon, squeezed
1 TBSP vinegar
1 TBSP Tabasco Sauce
1 TBSP Worcestershire Sauce
8 TBSP brown sugar
5 bulbs garlic, minced
1/2 large onion, minced
3 TBSP ginger, minced
6 sticks unsalted butter
Melt butter in large skillet.
Saute garlic and onion in melted butter.
Add Tabasco Sauce. Blend well.
Mix in dry ingredients.
Bring to a boil.
Serve it with your favorite seafood.
Garlic Butter
Shrimp
submitted by Donna West
4 TBSP butter
1 lb. large shrimp (16-20 count), peeled, deveined and tails removed
Salt and pepper
1 tsp. Italian seasoning
4 tsp. minced garlic
Juice of 1 lemon
1 TBSP parsley, chopped
Place butter in a large pan and melt over medium high heat.
Add the shrimp and season with salt, pepper and Italian seasoning.
Cook for 3 to 5 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic and cook for one more minute.
Stir in the lemon juice and parsley.
Linda Miller’s
Pan-Fried Flounder
4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 TBSP vegetable oil
4 TBSP butter, divided
1 lemon, juiced
1 small bottle capers
Wash fillets in cold water and pat dry.
Sprinkle with salt and pepper.
Dredge fillets in flour.
Place oil and 3 TBSP butter in flat, heavy-bottomed skillet and heat on medium-high until the butter melts.
Keeping heat at medium-high, cook fish on one side for about 3 minutes until deep brown and crispy.
Turn fish and cook on second side for additional 3 minutes.
Turn fish only once.
Remove fish to serving platter.
In a hot skillet, whisk in remaining 1 TBSP butter.
Add lemon juice.
Pour in entire bottle of capers, liquid and all. Whisk.
Pour thin sauce over fish fillets. serve at once.
Tautog
Chowder
1/4 lb. thick cut smoked bacon
1 large onion
4 stalks of celery
5 large carrots
3 TBSP flour
8 large russet potatoes
2 lbs. tautog fillets
1 pint heavy cream
1/2 gallon of 2% milk
Chop bacon, carrots, celery and onion; toss in a large pot.
Simmer until onions are caramelized and brown but not burnt, about 20 minutes.
Stir in flour.
Immediately add 2 cups of milk and continue stirring until smooth.
Simmer on low while chopping potatoes.
Add potatoes to the pot and cook until almost tender.
Stir in heavy cream.
Depending on consistency and quantity desired, add milk if needed. Simmer for 10 minutes.
Add tautog fillets.
Cover and turn heat on.
Let stand covered for 20 minutes to steam while not overcooking it, which will make it tough.
Season with salt and pepper to taste.
Seared Sea Bass with Fresh Herbs and Lemon
1/3 cup mixed fresh herbs such as parsley, dill, and chives
2 sea bass fillets, with skin
1 tsp. olive oil
1 1/2 TBSP unsalted butter
1/3 cup dry white wine
1 TBSP fresh lemon juice
Chop herbs.
Using tweezers, remove any bones from sea bass.
Pat fillets dry and score just through the skin in 4 places.
Diagonally cut each fillet in half and season with salt and pepper.
In a heavy skillet, heat oil and 1 TBSP butter over moderately high heat until foam subsides.
Sear fish, skin side down, about 3 minutes, or until skin is golden.
Turn fish over and cook 2 minutes more, or until just cooked through.
Transfer fish to 2 plates.
Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon.
Stir in lemon juice, herbs, remaining 1/2 TBSP butter and salt and pepper to taste.
Spoon sauce over fish.
Moroccan-Style
Striped Bass
3 cups fresh orange juice
Fresh thyme sprigs
1 TBSP honey
Harissa, to taste
4 striped bass fillets, skin on
Canola oil
Salt
Black pepper, freshly ground
Cured black olives, pitted and coarsely chopped
Brined black olives, pitted.
Roughly chopped flat-leaf parsley
Preheat the grill to medium.
Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil.
Cook until reduced by half and becomes a syrup.
Strain into a bowl
Add the honey and harissa, to taste.
Brush the fillets with oil on both sides and season with salt and pepper, to taste.
Grill until slightly charred on both sides and just cooked through, about 4 minutes per side.
Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Flounder Francese with Toasted Almonds, Lemon and Capers
2 oz. (1/4 cup) sliced almonds
4 flounder fillets
Salt and pepper
3 large eggs
Splash of heavy cream
4 TBSP extra-virgin olive oil, divided
3 TBSP butter, divided
1/2 cup dry white wine
Handful of flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 TBSP capers
3 cloves garlic, finely chopped
1 lb. triple washed spinach, tough stems removed, coarsely chopped
1/4 tsp. grated or ground nutmeg
Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium to medium-high heat.
Season the fish with salt and pepper.
Beat eggs with cream.
Add 2 TBSP extra-virgin olive oil to the skillet to coat surface.
Add 2 TBSP butter, cut into small pieces.
Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes.
Transfer fish to a plate and loosely cover with a foil tent to retain heat.
Add wine to the pan and reduce by half, 1 minute.
Add 1 TBSP butter and a handful of parsley to the pan.
Stir in the lemon juice, zest and capers.
Turn off heat.
Pour sauce over fish and top with sliced almonds.
Return skillet to heat.
Add remaining 2 TBSP extra-virgin olive oil, coating entire surface.
Add chopped garlic and let it come to a sizzle.
Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg.
Serve spinach alongside flounder.
Special Seafood Skillet
1/4 cup each of chopped carrot, celery, onion and sweet red pepper
1/4 cup whole kernel corn
1/4 cup sliced fresh mushrooms
2 TBSP canola oil, divided
1/2 pound fresh or frozen bay scallops, thawed
1/4 pound uncooked medium shrimp, peeled and deveined
1 tsp. seafood seasoning
1 tsp. soy sauce
3 oz. cream cheese, softened
1/2 cup whole milk
1/2 cup shredded part-skim mozzarella cheese
1/8 tsp. ground nutmeg
Hot cooked pasta or rice
In a skillet or wok, stir-fry carrot, celery, onion, red pepper, corn and mushrooms in 1 TBSP oil for 4 to 5 minutes or until crisp-tender.
Remove to a bowl and keep warm.
Add remaining oil to the skillet.
Stir-fry scallops, shrimp, seafood seasoning and soy sauce for 3 to 4 minutes or until the shrimp turns pink.
Using a slotted spoon, transfer seafood to the bowl with the vegetable mixture.
In a small bowl, beat the cream cheese, milk, mozzarella cheese and nutmeg until smooth.
Return seafood and vegetables to skillet.
Stir in cream cheese mixture and heat through.
Serve with pasta or rice.
If you have any favorite seafood recipes that you would like to share with Coastal Fisherman readers, you can send email them to [email protected]. You will be famous!!!
