Article by Mama Jock
Garlic Roasted Striped Bass
1 whole striped bass, cleaned and scored
3 TBSP. olive oil
6 garlic cloves
1 lemon, halved
Place a large shallow baking pan in middle of oven.
Preheat oven to 500-degrees.
Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish with 2 TBSP. oil.
Cut a garlic clove in half and rub all over skin of fish.
Thinly slice all garlic and insert into slits and inside fish.
Squeeze lemon juice over both sides of fish and season with salt and pepper.
Quickly brush hot baking pan with remaining TBSP. of oil and transfer fish to pan (the pan should be hot enough to sizzle).
Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
To serve, remove top fillet by cutting through skin along top edge of backbone and along belly.
Carefully slide a large metal spatula between backbone and fillet and invert onto a platter.
Pull out backbone, starting from tail end, and discard.
Transfer bottom fillet to platter.
Crab Cakes with Horseradish Cream
1/2 dash sour cream
1/2 cup mayonnaise
2 TBSP. drained bottled horseradish
1 lb. lump crabmeat
1 cup dry bread crumbs
3 scallions including green tops
1/4 cup chopped fresh parsley
Pinch cayenne
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
3 TBSP. Cooking oil
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise and the horseradish.
In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of bread crumbs, scallions, parsley, cayenne, salt and pepper.
Shape the crab mixture into eight patties.
Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
In a large nonstick frying pan, heat the oil over moderate heat.
Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes.
Turn and fry until golden brown on the other side, about 2 minutes longer.
Drain on paper towels.
Serve with the horseradish cream.
Drunken Shrimp Cocktail
1/2 lb. shrimp, peeled and deveined
1 TBSP. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups tomato juice
6 oz. vodka
1 TBSP. Worcestershire sauce
1 TBSP. horseradish
2 tsp. hot sauce
Juice of 1/2 a lemon
Slice of lemon, for rimming
1/4 cup Old Bay seasoning
Parsley, for garnish
Preheat oven to 400°.
Place shrimp on a medium baking sheet and toss with oil.
Season with salt and pepper and bake until pink and cooked through, 8 to 10 minutes.
In a small pitcher, combine tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce and lemon juice. Stir to combine.
Wet shot glass rims with a slice of lemon and dip in Old Bay.
Fill with cocktail mixture and garnish with shrimp and a piece of parsley.
Seared Tuna Steaks with Citrusy Soy Sauce
1/2 cup soy sauce
1/4 cup mirin
1 small shallot
1/2 jalapeño pepper
2 TBSP. fresh orange juice
3-inch strip of lemon zest
1 TBSP. fresh lemon juice
1 tsp. sugar
1/4 tsp. ground coriander
1 TBSP. vegetable oil
4 tuna steaks, each 1-inch thick
Salt
Freshly ground pepper
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest, lemon juice, sugar and coriander.
Simmer over moderate heat until reduced by half, about 8 minutes.
Strain the sauce.
In a large nonstick skillet, heat the oil until shimmering.
Season the tuna with salt and pepper.
Cook over high heat for 1 minute per side.
Transfer the tuna to a platter and let rest for 1 minute.
Thickly slice and serve with the sauce.
Cilantro-Lime Shrimp Salad
1 large or 2 medium heads fresh romaine, chopped
2 lbs. boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 cups sliced grape tomatoes
2 TBSP. diced red onion
Cilantro-Lime Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 - 2 cloves garlic, minced (or 1 tsp. garlic powder)
1 TBSP. chopped fresh cilantro
1 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
In a large bowl, add chopped romaine.
Top with shrimp, avocado, tomatoes, and red onion.
Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt and pepper.
Pour dressing over salad and toss.
Whole Striped Bass
1 whole striped bass, gutted and scaled
3 TBSP. olive oil, divided
1 large bunch fresh parsley, plus extra, for serving
1 large bunch fresh dill
1 large lemon, thinly sliced
1 large onion, thinly sliced
2 TBSP. kosher salt
2 tsp. freshly ground black pepper
Preheat the oven to 500 degrees.
Trim the fins from the fish, rinse and pat dry. Set aside.
Rub the bottom of a roasting pan with 1 TBSP. of the olive oil.
Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan.
Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan.
Rub the fish inside and out with 1 TBSP. of the oil.
Season the fish inside and out with the salt and pepper and lay on the bed of aromatics.
Place the second half of the aromatics on top of the fish and drizzle with the remaining TBSP. of olive oil.
Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees.
Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley.
Serve immediately.
Scallops with Grapefruit and Bacon
1 large grapefruit
3 oz. slab bacon
1 1/4 lb. sea scallops
Salt
Freshly ground pepper
1/4 cup onion
1/2 cup sauvignon blanc
2 TBSP. capers
2 TBSP. unsalted butter
Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
Working over a bowl, cut in between the membranes to release the sections.
Squeeze the juice (approximately 3 TBSP.) from the membrane into another bowl.
In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes.
Using a slotted spoon, transfer it to a small plate.
Pour off all but 1 TBSP. of the bacon fat.
Season the scallops with salt and pepper and add to the skillet.
Cook over moderately high heat until browned, 3 minutes.
Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.
Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat.
Cook, scraping up any browned bits.
Strain the liquid into a heatproof cup, then return it to the skillet.
Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes.
Add the scallops and any juices to the skillet.
Turn the scallops to coat them with the sauce.
Add the grapefruit sections and bacon and serve right away.
Oyster-Corn Chowder
3 slices bacon
1 medium onion
1 TBSP.. all-purpose flour
1/4 tsp. ground black pepper
1 lb. all-purpose potatoes
2 cups half-and-half
3/4 tsp. salt or to taste
3 bottles clam broth
1 pt. shucked oysters
2 cups fresh corn kernels
Drain oysters, reserving the liquid in a bowl.
In clean saucepot, cook bacon over medium heat until lightly browned.
With slotted spoon, remove bacon to paper towels.
Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes.
Stir in flour and pepper until blended; cook 1 minute.
Gradually stir in clam broth until smooth.
Add potatoes; heat to boiling.
Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
Stir in half-and-half.
Stir in oyster liquid and 2 cups fresh corn kernels.
Heat just to a simmer over medium heat.
Stir in oysters and cook, stirring frequently, until oysters’ edges curl and centers are firm, 3 to 4 minutes.
Stir in bacon.
Taste for seasoning and add salt as needed.
Makes 8 cups.
