Article by Mama Jock
Baked Flounder with Shrimp Sauce
6 TBSP. butter
1/4 cup flour
2 cups whole milk
Salt and white pepper
1 lb. spinach, stemmed, washed but not dried
4 flounder fillets
1/2 lb. cooked cocktail shrimp
1/2 cup low sodium chicken broth
1 TBSP. tomato paste
Pinch of cayenne pepper or to taste
Minced fresh chives for garnish
Preheat oven to 375 degrees.
Lightly butter a medium sized dish, about 8 by 12 inches.
In saucepan over medium-low heat, melt the butter.
Stir in the flour to make a roux and cook, stirring constantly for 2 to 3 minutes.
Gradually whisk in the milk.
Raise the heat to medium and bring the mixture to a simmer, whisking frequently.
Cook until thickened into a white sauce, about 10 minutes.
Whisk in 1 tsp. salt and pepper to taste.
Cover and set aside.
In a small stockpot, place the spinach, cover and cook until wilted, about 3 minutes.
Empty into colander and run cold water to cool.
In small handfuls, squeeze as much water from the spinach as possible.
Chop the spinach finely.
Transfer to a bowl and stir in 1/2 cup of the white sauce.
Season with salt and pepper to taste.
Lay out 4 fillets, smooth side down, checking and discarding any bones you may find.
Spoon 1/4 of the spinach mixture onto the center of each fillet; fold the 2 ends of the fillet over the top of the spinach.
Transfer each fillet into prepared dish, seam side down.
In a blender combine all but a 1/4 cup of shrimp, the remaining white sauce, the stock and the tomato paste.
Puree until smooth.
Place in bowl and season with salt and pepper.
Pour the sauce over the fillets; bake 25 minutes.
Sprinkle the remaining shrimp on top of the fish; bake 5 minutes longer.
Sprinkle with chives.
Serves 4.
Mahi-Mahi with Pepperonata
Pepperonata
1/4 cup olive oil
1 medium onion, cut in thin slices
2 garlic cloves, minced
4 anchovies, minced
2 large bell peppers, yellow and red cut in thin slices
Pinch of crushed red pepper
Salt and white pepper
1 1/2 cups chopped tomatoes
2 tsp. fresh thyme leaves
In a hot, deep skillet, add the oil and onion.
Saute, stirring often, until onions softens.
Add the garlic and anchovies, cook about 30 seconds.
Add peppers, season with salt and pepper; cook 30 seconds.
Add tomatoes and thyme, cover, reduce heat to medium low; simmer 30 minutes.
Add a pinch of crushed red pepper.
Mahi
4 Mahi fillets
1/3 cup minced kalamata olives
1 TBSP olive oil
1 TBSP. chopped fresh parsley
Heat oven to 400 degrees.
Tear off four 18x12 pieces of heavy-duty aluminum foil.
Fold in thirds lengthwise and reopen.
Divide the peperonata among the pieces of foil, spooning it into the center of each.
Season the fish with salt and pepper and set it on the pereronata.
In small bowl stir together the minced olives and olive oil; divide this paste among the fillets, spreading with the back of a spoon.
Close up the packets and place on a baking sheet; bake 15 minutes.
Open each packet carefully.
Slide the fish and pereronata out into a soup plate with all the juices.
Sprinkle with parsley and serve.
Serves 4.
Sea Bass with Zucchini, Tomato and Parsley Pesto
2 small zucchini , cut in thin slices
Olive oil
Salt
16 cherry tomatoes, halved
4 sea bass fillets
White pepper
4 TBSP. parsley pesto
Extra virgin olive oil
Pesto
2 cups flat-leaf parsley, stems removed, about 2 bunches
3 garlic cloves, chopped
1/3 cup grated parmesan cheese
2 TBSP. pine nuts
1/3 cup olive oil, plus a little more
Salt
Place parsley and garlic in food processor; pulse until finely chopped.
Add cheese and pine nuts; pulse once or twice.
Turn processor on and pour in the oil in a steady stream.
Process to a fine paste.
Season with salt.
Take four 18x12 inch pieces of heavy-duty of aluminum foil. Fold in thirds lengthwise and reopen.
Toss the zucchini with a drizzle of olive oil and some salt and divide it among pieces of foil, spooning it into the center of each piece.
Toss the tomatoes with a drizzle of oil and spoon over the zucchini.
Season the fish with the salt and white pepper and set it on top of the vegetables.
Spread a generous TBSP. of the pesto on the top of each fillet.
Close and secure the packets.
Set the packets on a rimmed baking sheet and bake for 15 minutes. Be careful of the steam when opening the packets.
Serves 4.
Baked Scallops with Sun-Dried Tomato Butter
1 3/4 lb. sea scallops, tough bits removed
Salt and pepper
6 TBSP. Sun-Dried Tomato Butter
3 TBSP. bread crumbs
Sun-Dried Tomato Butter
4 sun-dried tomatoes (8 halves; not packed in oil)
1/2 packed cup fresh basil leaves
8 TBSP. unsalted butter, softened
1 small garlic clove, minced to a paste
Salt
Cover tomatoes with very hot water; let them sit for 20 minutes to reconstitute.
Drain, blot dry and chop.
Bring a pot of salted water to a boil.
Blanch the basil, leaves for 30 seconds.
Drain, then shock the basil in a bowl of ice water.
Drain, squeeze basil dry with a clean kitchen towel.
Give basil a rough chop.
Combine tomatoes, basil, butter and garlic in a food processor.
Process until tomatoes are almost pureed and butter is fluffy.
Season with salt and pepper.
Pack into a small bowl. Let flavors develop for an hour, then cover with plastic wrap and chill until firm.
For Scallops
1 3/4 lbs. sea scallops
Salt and pepper
6 TBSP. Sun-Dried Tomato Butter
3 TBSP. breadcrumbs
Heat oven to 450-degrees with rack in the upper third of the oven.
Season scallops with salt and pepper.
Smear 2 TBSP. of the butter in the bottom of a 1- 1/2 quart dish.
Set scallops in the dish in a single layer and spread the rest of the butter over the top of the scallops.
Sprinkle with bread crumbs.
Bake until bubbling, about 10 minutes.
Serves 4.
Shrimp and Pineapple Teriyaki
1 lb. shrimp
1/4 cup teriyaki sauce
1/4 cup pineapple juice
1 TBSP. oil
1/4 cup pureed pineapple
1 pineapple cut in small pieces
1 tsp. sesame oil
1 green onion, chopped
Marinate the shrimp in the teriyaki sauce and pineapple juice for 10 to 20 minutes in refrigerator.
Heat the oil in a large saucepan.
Add the shrimp and sauté until cooked, 2 minutes per side.
Remove shrimp to a bowl, leaving the marinade in pan.
Turn heat up a little and reduce the marinade by half in the pan.
Mix in the pineapple.
Remove pan from heat and mix in shrimp and sesame oil.
Garnish with green onion.
Serves 4.
Shrimp Fritters
Dipping Sauce
1/3 cup fish sauce
1/3 cup fresh lime juice
2 TBSP. sugar
2 tsp. minced garlic
1 small habanero chile, cut in thin rings
Stir all of the ingredients together in a small bowl.
Let the sauce sit for at least 30 minutes.
For the Fritters
2 large eggs
1/3 cup cold seltzer or club soda
2 TBSP. fresh lime juice
3/4 cup flour
1/2 tsp. baking powder
1/tsp. salt
1 1/4 lbs. large shrimp, shelled and chopped
1/2 cup minced red onion
1/2 cup minced red bell pepper
1/4 cup chopped fresh cilantro
Peanut or vegetable oil for frying
Whisk the eggs in a medium bowl.
Pour in the seltzer or club soda and lime juice; whisk until smooth. The mixture will foam up.
Add the flour, baking powder and salt and wisk until the batter is smooth.
Stir in the shrimp, onion, red pepper and cilantro.
Heat at least 3-inches of oil in a dutch oven pot to 350-degrees.
Set a rack over a baking sheet next to the stove.
When the oil is hot, drop a heaping TBSP. of batter. Do not crowd them because the temperature will drop too much and the fritters will be greasy.
Fry the fritters turning them with a slotted spoon, so they cook evenly until golden brown, about 3 minutes.
If the fritters break apart when you add them to the oil, add another TBSP. or two of flour to the batter.
Serve with a dipping sauce and some boston lettuce leaves for wrapping fritters.
Makes 24 fritters.
Chicken Fried Soft Shell Crabs
For the Marinade
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 TBSP. chopped fresh dill
1 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. chili paste
Combine all of the ingredients in a baking dish and stir well.
For the Crabs
12 soft-shell crabs, cleaned
Salt and pepper
3/4 cup flour
3/4 cup cornmeal
Peanut oil for frying
Lay the crabs in the marinade making sure they are completely coated.
Cover and marinate in refrigerator for 1 hour.
Remove crabs from the marinade and season with salt and pepper.
Combine the flour and cornmeal.
Dip the crabs, patting to coat well.
Lay them on a rack over a baking sheet.
Refrigerate for about 1 hour to set the coating.
Heat 1/4-inch of oil in a heavy skillet until very hot but not smoking.
Fry the crabs in batches for 2 minutes on the first side, turn and fry for another minute.
The crust should be golden. Use a splatter screen when frying.
Drain on paper towels.
Serve with tartar sauce.
