Article by Mama Jock
Pasta Shells with Mussels and Peas
3/4 lb. large pasta shells
3 TBSP. olive oil
2 medium onions, peeled and chopped
2 cloves garlic, minced
1/4 pound mushrooms, quartered
1/4 cup dry vermouth
3 cups mussels, steamed and shelled
3/4 cup clam broth
3/4 cup chicken broth
2 tsp. dried basil
2 cups frozen peas, blanched 1 minute
Pepper
Parsley, for garnish
Cook pasta according to directions on box.
Heat the oil in a skillet; sauté the onions 5 minutes, then add the garlic and mushrooms; sauté for a couple minutes, stirring.
Add the vermouth and cook rapidly to reduce by half.
Stir in the mussels, broth and basil; bring to a simmer.
Drain pasta, mix with the sauce, folding in the peas and heat through.
Season with the pepper; serve with parsley sprinkled on top.
Serves 4.
Ziti with Honey Mustard Tuna
1 lb. tuna fillet
1 TBSP. honey
1/2 tsp. pepper
1 TBSP. oil
1 onion, diced
1/3 cup dry white wine
1 tsp. Dijon mustard
3/4 cup heavy cream or half and half
1 1/4 tsp. salt
2 TBSP. parsley, chopped
3/4 lb. ziti pasta
Heat oven to 400 degrees.
Lightly oil a small roasting pan.
Place tuna, skin side down.
Spread the honey over the tuna; sprinkle with 1/2 tsp. pepper.
Roast tuna for 12 minutes, depending on the thickness.
Remove from oven.
In a medium saucepan, heat oil over low heat.
Add onions; cook 5 minutes.
Add wine; simmer 2 minutes.
Whisk in the mustard, cream, salt and remaining 1/4 tsp. pepper.
Turn off heat and flake the cooked tuna; stir it and the parsley into sauce.
Cook ziti according to package directions; drain and toss with the sauce.
Serves 4.
Deep Fried Bluefish
1 lb. bluefish fillets, skin removed
1 egg
4 to 5 TBSP. dry sherry
1 1/2 TBSP. soy sauce
Dash of garlic powder and nutmeg
1/3 cup bread crumbs
1/3 cup parmesan cheese
1/3 cup corn starch
Cut fillets into bite size chunks.
Combine the egg, sherry, soy sauce, garlic powder and nutmeg in a shallow dish.
Marinate fish for at least three hours; turn chunks occasionally.
Mix bread crumbs, parmesan cheese and corn starch in a bowl.
Cover chunks with mixture and deep fry in oil at 375 degrees for 4 minutes.
Serves 4.
Shrimp Bruschetta
submitted by Amanda Pulsifer
1 French baguette
1 lb. medium shrimp, cooked and finely chopped
2 tsp. Old Bay Seasoning
1/4 tsp. garlic powder
1 plum tomato, seeded and finely chopped
2 TBSP. green onion, finely chopped
2 tsp. olive oil
1 egg white
3 to 4 TBSP. mayonnaise
Preheat broiler.
Cut baguette into 24 slices.
Place on baking sheet and broil until lightly toasted, 4 to 5 minutes per side. Let cool.
Preheat oven to 350 degrees.
In a medium bowl, combine shrimp, Old Bay, garlic powder, tomato, green onion, olive oil and egg white, mixing until well blended.
Spread each slice thinly with mayonnaise and then add shrimp mixture evenly over bread slices.
Bake until heated through and lightly browned, 10 to 12 minutes.
Serves 24.
Crisp Flounder with Apple-Celery Slaw
submitted by Sandy Pulsifer
1 lemon
1/3 cup mayonnaise
1 TBSP. honey
3 stalks celery, thinly sliced
1 Granny Smith apple, thinly sliced
1 cup shredded red cabbage
1 to 1 1/2 lbs. flounder fillets
1/3 cup yellow cornmeal
1 tsp. chili powder
Cut half of the lemon in wedges; set aside.
Juice remaining half into large bowl.
Combine mayonnaise and honey with juice; reserve 2 TBSP. juice mixture.
Stir in celery, apple and cabbage into juice mixture in bowl; set aside.
Sprinkle fish with 1/2 tsp. salt and brush on reserved juice mixture.
In shallow dish combine cornmeal and chili powder; coat fish with mixture.
In a 12-inch skillet, heat 2 TBSP. oil over medium heat.
Cook fish 3 to 4 minutes per side until golden brown.
Serve fish with slaw and lemon.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to: Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
