Article by Mama Jock
Shark Almondine
1/2 cup slivered almonds
3 TBSP butter
2 TBSP parsley, chopped
6 TBSP melted butter
1 TBSP grated lemon rind
2 TBSP freshly squeezed lemon juice
4 shark fillets
4 TBSP sherry
Freshly ground pepper
1/2 lb bacon; fried and crumbled
4 green onions; chopped
Lemon wedges
Lightly brown the almonds in the butter, add parsley, butter, lemon rind, and juice. Set aside.
Rub both sides of the fillets with the sherry and place on an oiled broiler pan.
Sprinkle with pepper.
Spoon some of the butter mixture over each fillet.
Broil for 5 to 10 minutes, depending on the thickness of the fillets.
Turn over, spoon on more butter sauce and continue broiling until done.
Remove to a serving platter and sprinkle with the almonds, bacon, and green onions.
Garnish with lemon wedges.
Serves 4.
Baked Flounder with Tomato and Basil
1/3 cup olive oil, divided
3 slices bread, preferably whole wheat
2 TBSP garlic, finely chopped
1 tsp Italian Seasoning
Salt and pepper to taste
4 flounder fillets
1/2 cup Roma tomatoes, seeded and chopped
2 tsp fresh lemon juice
1 TBSP fresh chopped basil
Preheat oven to 375 degrees.
Coat bottom of 13 x 9 pan with 1 TBSP of olive oil.
Make breadcrumbs in food processor.
Saute crumbs in remaining olive oil over medium-high heat, stirring until they begin to brown.
Stir in garlic and seasonings.
Cook 2 minutes; remove from heat.
Pat fish dry; place skin down in pan.
Season fillets lightly with salt and pepper.
Combine tomatoes and bread crumbs.
Cover top of fillets with mixture.
Sprinkle with lemon juice.
Bake 20 to 25 minutes.
Top with basil.
Serves 4.
Flounder Francese with Toasted Almonds
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
4 TBSP butter, divided
1/2 cup dry white wine
Parsley, finely chopped
1 lemon, zested and juiced
3 TBSP capers
3 cloves garlic, finely chopped
l bag baby spinach
1/8 tsp ground nutmeg
Toast almonds over moderate heat and set aside.
Preheat a large skillet.
Season fillets with salt and pepper.
Beat eggs with cream.
Add 2 TBSP of the oil to the heated skillet.
Add 2 TBSP of butter, cut into pieces.
Dip the fish into the egg mixture and cook 3 minutes each side.
Add wine to pan and reduce by half, about 1 minute.
Add 2 TBSP butter and a handful of parsley.
Stir in lemon juice, zest and capers.
Turn off heat.
Pour sauce over fish and top with sliced almonds.
Return skillet to heat and add remaining olive oil.
Add chopped garlic and cook 1 minute; stir in spinach and season with salt, pepper and nutmeg.
Serve spinach alongside flounder.
Serves 4.
Irish Clams
5 TBSP butter
1/2 onion, small dice
4 cloves of garlic, minced
2 cups beer (light preferred)
3 sprigs fresh thyme
1 bay leaf
4 pounds littleneck or cherrystone clams, cleaned
1/2 cup chopped fresh parsley
Melt 2 TBSP of the butter in a large stock pot.
Add the onion; cook about 5 minutes.
Stir in garlic; cook about 15 seconds.
Add the beer, thyme and bay leaf.
Bring to a simmer and cook 3 minutes.
Increase the heat to high and add the clams.
Cover and cook, stirring occasionally until the clams open, 4 to 8 minutes.
Use a slotted spoon to transfer the clams to a large serving bowl, discarding any that did not open.
Whisk the remaining 3 TBSP. butter and parsley into the broth.
Pour the broth over the clams.
Serves 4.
Summer Fish and Vegetables
4 TBSP butter, softened
4 garlic cloves, minced
1 TBSP fresh lemon juice
1 TBSP lemon zest, grated
2 medium green or yellow summer squash, sliced 1/4 in thick
3 tomatoes, sliced thin
1/2 cup fresh basil, minced
Salt and pepper
4 skinless bass or flounder fillets
1/4 cup dry white wine
Preheat oven to 450 degrees.
Mix first 4 ingredients together.
Cut eight 12 inch sheets of foil and lay four flat on counter.
Shingle equal portions of the squash and tomato in the center of each piece.
Sprinkle half of the basil and season with salt and pepper.
Pat fish dry with paper towels and season with salt and pepper. Place the fillets over the vegetables; then dot with the butter mixture and sprinkle with rest of basil. Drizzle the wine over the fish. Lay a second sheet of foil over the top of each and crimp the edges together to seal.
Lay the packages on a rimmed baking sheet.
Bake about 20 minutes or until fish flakes easily with fork.
Serve with lemon wedges.
Serves 4.
If you would like to share your favorite seafood recipes with Coastal Fisherman readers, you can email them to [email protected] or mail them to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
