Article by Mama Jock
Sauteed Striped Bass with Garlic Mustard Sauce
2 lbs. striped bass fillets, skinned and boned
1/4 cup flour
1 tsp. salt
1 tsp. pepper
2 eggs, lightly beaten
1 TBSP. unsalted butter
1/4 cup olive oil
Garlic Mustard Sauce
7 TBSP. unsalted butter
4 cloves garlic, crushed
1/4 cup Dijon mustard
2 tsp. lemon zest
Preheat oven to 375 degrees.
Cut fillets into portions.
Combine flour, salt and pepper in one dish and the eggs in another.
Melt 1 TBSP. butter in a saucepan and add olive oil until hot.
Dredge the fish, shake off excess, dip into egg and add the fillets to the pan one at a time.
Saute until golden brown on both sides.
Remove from pan and assemble in a baking dish.
Bake for 8 to 10 minutes.
Wipe out the olive oil and melt 7 TBSP. of butter in the saucepan.
Add the garlic, mustard and lemon zest.
Whisk in the pan until blended, continuing to stir every 2 minutes over medium heat.
Serve with fillets.
Serves 4 to 6.
Pan Roasted Black Sea Bass
6 TBSP. olive oil, divided
1 large onion, chopped
1/2 cup Marsala or white wine
2 TBSP. butter
1 lb. mushrooms, sliced
1 cup chicken stock
Salt and pepper, to taste
4 sea bass fillets
2 TBSP parsley, chopped
Preheat oven to 450 degrees.
Heat 3 TBSP of olive oil over medium-high heat and saute the onion until translucent, about 8 minutes.
Deglaze the pan with the wine; when reduced slightly, add the mushrooms and butter.
Reduce heat; cook until mushrooms are tender.
Add the chicken stock, salt and pepper, and let the sauce cook down until slightly thickened.
In an ovenproof saute pan, heat the other 3 TBSP. of olive oil.
Season the fillets with salt and pepper; add to the pan.
Cook fillets 3 minutes on each side, then transfer to oven for 3 to 4 minutes.
Spoon some of the onion-mushrooms onto plates and top with the pan roasted bass.
Serves 4.
Shrimp with Rice and Spice
2 TBSP. olive oil
1 lb. Andouille sausage, cut into 1/2-inch slices
2 cups chopped onions
1 TBSP. minced onion
1 (14.5 oz.) can chopped tomatoes
3 TBSP. minced cilantro
3 habanero peppers, cut in half and seeded
2 bay leaves
1 1/2 cups Uncle Ben’s Converted Rice
3 cups canned chicken stock
2 TBSP. salt
1 lb. large shrimp, peeled and deveined
1 bunch scallions, cut for garnish
Heat the olive oil in a large heavy pot over medium heat.
Add the onions, garlic, tomatoes and parsley; cook until tender, stirring frequently, about 15 minutes.
Add the sausage, bay leaves and pepper halves; cook 5 more minutes.
Add rice and chicken stock; add salt and mix gently.
Raise the heat to bring the contents to a boil; cover tightly and turn heat down to very low.
Cook for 45 minutes, stirring gently every few minutes.
With about 10 minutes to go, stir in the shrimp and scallions.
Before serving, remove pepper halves, being sure to account for all 6 pieces used in the recipe.
Serves 4-6.
Sweet and Smoky Lemon-Broiled Salmon
2 large lemons, divided
1 TBSP. smoked paprika
1 TBSP. honey
3/4 tsp. kosher salt
4 (6 oz.) salmon fillets
Grated lemon zest, optional
Parsley
Preheat broiler.
Grate lemon zest and squeeze juice from 1 lemon to measure 1 TBSP. each.
Cut remaining lemon into 4 wedges.
Combine lemon zest, lemon juice, paprika, honey and salt, stirring to form a paste.
Spread lemon paste evenly over top and sides of fillets.
Place fillets on a rack in a broiler pan.
Broil 4 to 5 minutes on each side.
Garnish with parsley.
Serves 4.
Trout with Mustard Cream Sauce
3 TSP. olive oil
4 trout fillets
1/2 tsp. each salt and pepper
Cooking spray
4 TBSP. minced shallots
1/2 cup dry white wine
1/2 cup half and half
2 TBSP. Dijon mustard
2 tsp. chopped fresh tarragon
Heat oil in a large non-stick skillet over medium-high heat.
Sprinkle fish with salt and pepper; add to pan, skin side down.
Cook 4 minutes or until skin is crisp.
Coat fish with cooking spray; turn fish over and cook 1 minute or until desired degree of doneness.
Remove from pan and keep warm.
Reduce heat to medium; coat pan with cooking spray.
Add shallots to pan; saute until tender.
Add wine; cook until reduced by half, whisking constantly.
Add half and half and tarragon; cook until thickened, stirring constantly with whisk. Serve sauce with trout.
Serves 4.
Oriental
Flounder
3 lbs. flounder fillets
1/4 cup soy sauce
6 garlic cloves, crushed
1/4 cup fresh ginger, grated
1/4 cup karo or maple syrup
Juice of one lemon
1 lemon, sliced thin
Parsley for garnish
Mix together soy sauce, garlic, ginger, syrup and lemon juice in a bowl.
Place the salmon in a large dish and coat the fillets with the sauce.
Cover the fish; marinate for at least one hour.
Remove and grill to desired doneness.
Garnish with parsley and thin lemon slices.
Serves 6-8.
Tog Chowder
2 TBSP. butter
1 small onion, chopped fine
1 bay leaf, fresh or dried
2 TBSP. flour
1 1/2 tsp. Old Bay seasoning
1 cup clam juice
1 can chicken or vegetable broth
2 cups whole milk or light cream
2 medium potatoes, peeled and diced
4 slices cooked crisp bacon, chopped
1-2 lbs. tog fillets, cubed
Salt and pepper to taste
Chopped fresh chives
In a soup pot, melt butter over medium heat.
Add onion and bay leaf; cook 2-3 minutes.
Whisk in flour and Old Bay; cook 2 more minutes.
Whisk in clam juice and broth; cook until broth begins to thicken.
Slowly stir in milk.
Add potatoes and raise heat to a boil.
Reduce heat to a simmer; cook 12-15 minutes or until potatoes are tender.
Add bacon and tog. Cook 2-3 more minutes or until tog begins to flake.
Season with salt and pepper and garnish with chives.
Serves 4-6.
Oyster Croquettes
1 cup oysters
1 cup seasoned mashed potatoes
1/4 stick butter
2 TBSP. cream
1 egg
Cracker crumbs
Oil for frying
Chop oysters very finely.
Add mashed potatoes, seasoned with butter, salt, pepper and cream.
Shape into croquettes, dip in beaten egg, then roll in cracker crumbs.
Fry until golden brown in hot deep oil.
Serves 4-6.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
