Article by Christine Budd
Tru Dat Fish
Ingredients:
2 6-8oz. drum fillets
4 tbsp. butter
1 clove garlic, minced
4 drops Worcestershire sauce
1/2 tsp. Cajun seasoning
Fresh ground black pepper
2 tsp. fresh parsley, minced
1 tsp. chives
3-4 tbsp. bread crumbs
2 tbsp. parmesan cheese, freshly grated
Directions:
Preheat oven to 400 degrees F.
Butter a baking dish and place fillets in the dish. In a skillet, melt 4 tbsp butter with garlic, Worcestershire sauce, Cajun seasoning, pepper, parsley and chives. Cook on low for 2 minutes.
Brush both sides of fish fillets with the butter and herb mixture.
Mix bread crumbs into the remaining butter mixture and sprinkle over the fillets.
Bake for 12 minutes or until fish flakes easily.
One-Dish Rockfish
Ingredients:
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
½ cup vegetable broth
2 tablespoons minced fresh dill
¼ teaspoon garlic powder
½ teaspoon lemon pepper
¼ teaspoon onion powder
Salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter
Directions:
Preheat oven to 400 degrees F
Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Black Sea Bass with Garden Salsa
Ingredients:
1 1/2 -2 pounds black sea bass fillets (check fillets carefully for pin bones), skin on, descaled
1 teaspoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
For the Salsa:
2 medium tomatoes diced (or about 2 cups cherry tomatoes, halved.
1 jalapeno seeded and finely diced (if you prefer more heat, keep the seeds in)
1/4 medium red onion diced
1/2 cup loosely packed cilantro chopped
1 clove garlic finely minced
Juice of 1 lime
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
For Serving:
1 lime cut into wedges
Sea salt
Directions:
Preheat grill to high heat. Clean and oil grates well (this will help prevent the fish from sticking). Pat fish dry with a paper towel. Brush with olive oil and sprinkle with salt, cumin, garlic and black pepper on both sides. Set aside.
In a large bowl, combine tomatoes, jalapeno, red onion, cilantro, garlic, lime juice, extra virgin olive oil, salt, cumin and pepper. Stir well. Add more salt to taste, if needed. Set aside.
Place black sea bass on the grill, skin side down. Grill until fish is opaque and flakes easily with a fork. Flip halfway through cooking time. These fillets tend to be thin, so they will cook quickly. Remove from grill. Spoon salsa over fish. Sprinkle with sea salt.
Serve with lime wedges and additional salsa. You can also sprinkle with feta cheese, for a salty, briny twist.
Notes:
Black sea bass fillets tend to have quite a few pin bones. Prior to grilling check fillets carefully and pull out any pin bones with a tweezer or your fingers.
You can also score the skin prior to grilling to prevent the flesh and skin from curling up, but this is optional.
EASY BLACKENED TAUTOG
Ingredients:
1 tautog fillet (8oz.)
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
Pinch of cumin
1teaspoon thyme or oregano
1 teaspoon garlic powder
1/2 lemon
Directions:
Rinse tautog fillet in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely.
Heat butter on the skillet (it has to be very hot) and place fish in it. Cook for 4 minutes on one side and than for another 3 minutes on another side.
Move to the plate and squeeze some lemon on top. Serve.
Notes:
Do not move fish during cooking otherwise it may stick to the skillet.
You can check the internal temperature my sticking meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.
Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.
If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.
Flounder With Brown Butter, Lemon and Tarragon
Ingredients:
1 cup all-purpose flour
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
4 flounder fillets of equal size, 6 to 8 ounces each
3 tablespoons cold unsalted butter, cut into chunks
1 tablespoon lemon juice
2 tablespoons roughly chopped parsley
1 teaspoon roughly chopped tarragon
A few tarragon leaves, for garnish
Lemon wedges
Directions:
Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Classic Gin & Tonic
2 ounces gin
4 ounces tonic water
Garnish: 2 lime wheels or other seasonal garnishes you may prefer.
Directions:
Fill a highball glass with ice, then add the gin. Top with the tonic water and gently stir. Garnish with lime wheels or seasonal garnishes.
