Article by Mama Jock
Welcome back! I have a lot of good recipes for Coastal Fisherman readers this year and I may even sprinkle in some side dishes to go along with the main course. Hope you enjoy them! Don’t forget to send me your favorite recipes. You can email them to [email protected].
Mama Jock
Barbecued Tautog Fillets
4 fresh tautog fillets
1 small zucchini, 1 small yellow squash and 1carrot cut into strips
1 TBSP. fresh ginger, minced
1/2 lemon
1 clove garlic, minced
Pepper to taste
Cut 4 squares of foil (16 inches) and fold each in half for double thickness.
Mix together the zucchini through ginger.
Spread on each square of foil.
Top vegetables with the tautog.
Evenly sprinkle the lemon juice, garlic and pepper over fish.
Fold foil over all and crimp edges to seal.
Grill over medium-high coals for 15 to 20 minutes.
Serves 4.
Flounder Tacos with Fresh Salsa
1 large tomatillo, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 TBSP. cilantro, chopped
2 TBSP. lime juice, plus lime wedges for serving
1/2 jalapeño, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 lbs. flounder fillets, cut into 1 inch pieces
Pepper
1/4 cup flour or cornstarch
8 corn tortillas, warmed
1 cup shredded lettuce
Salsa:
Mix the tomatillo and the next 5 ingredients in a bowl and season with salt.
Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat.
Season the fish with 1/2 tsp. salt and 1/4 tsp. pepper, then toss with the flour in a bowl.
Fry the fish in two batches, turning as needed, until golden brown and just cooked through, 3-4 minutes per batch.
Transfer to paper towel lined plate to drain; season with salt.
Fill the tortillas with the fish, lettuce and salsa.
Serve the tacos with the lime wedges.
Serves 4.
Striped Bass with Avocado Salad
3 TBSP. fresh lime juice, divided
3 TBSP. plain Greek yogurt
1 TBSP. water
3/4 tsp. salt, divided
1 avocado, peeled and pitted
3 TBSP. extra-virgin olive oil, divided
4 striped bass fillets
1/2 tsp. pepper
1 bunch cilantro leaves
2 cups thinly sliced onion
Tabasco, optional
Preheat oven to 400 degrees.
Combine 2 TBSP. lime juice, yogurt, 1 TBSP. water, 1/4 tsp. salt and avocado in a small bowl; mash with fork until smooth.
Heat a large ovenproof skillet over high heat.
Add 1 1/2 TBSP. oil to pan; swirl to coat.
Sprinkle fish evenly with remaining 1/2 tsp. salt and pepper.
Add fish to pan, skin side down, and saute for 2 minutes or until lightly browned.
Place pan in oven; cook for 8 minutes or until desired degree of doneness.
Combine remaining 1 TBSP. lime juice and remaining 1 1/2 TBSP. olive oil in a medium bowl, stirring with a wisk.
Add cilantro and onion; toss gently to coat.
Spoon about 3 TBSP. avocado mixture on each of 4 plates.
Top each serving with 1 fillet and 1/2 cup salad.
Serve with Tabasco.
Serves 4.
Pan-Roasted Striper Amandine
1/2 cup chopped almonds
4 striper fillets
Salt and pepper
2 TBSP. olive oil
1/3 cup amaretto
1/3 cup unsalted butter
In a small nonstick skillet, heat almonds over medium-low heat, stirring often, for 3 to 4 minutes or until toasted and fragrant.
Sprinkle tops of fillets with salt and pepper.
Heat a large skillet over medium-high heat.
When heated, add fillets, seasoned side down. Cook for 2 to 3 minutes or until golden brown; turn fillets and add almonds.
Stir in amaretto, scraping browned bits from bottom of pan with a wooden spoon.
Stir in butter.
Reduce heat to medium-low and cook for 2 to 3 minutes longer or until fish flakes easily with fork.
Place fillets on a serving platter.
Season sauce in pan with additional salt and pepper to taste and pour over fillets.
Serves 4.
