Article by Mama Jock
Mongolian Shrimp & Broccoli
1/2 cup low-sodium soy sauce
1 TBSP. sesame oil
1/3 cup hoisin sauce (optional)
1/4 cup brown sugar
3 tsp. minced garlic
2 tsp. minced ginger
3/4 cup chicken broth
Pinch of crushed red pepper flakes
1/2 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
3 TBSP. cornstarch
2 TBSP. vegetable oil, divided
1 large head broccoli, cut into florets
1 bell pepper, thinly sliced
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
Basmati rice
In a small bowl, combine soy sauce, sesame oil, hoisin sauce (optional), brown sugar, garlic, ginger, chicken broth and red pepper. Set aside.
In another bowl, season shrimp with salt and pepper and mix with cornstarch until well coated.
In a large skillet over medium-high heat, heat 1 TBSP oil and cook shrimp until golden-brown and slightly crispy, about 4 minutes per side. Set aside.
Add remaining TBSP of oil, broccoli and red pepper and cook until tender, about 2 minutes.
Add cooked shrimp and sauce and simmer for 5 minutes until thickened, stirring often to coat.
Garnish with green onion and sesame seeds and serve over cooked rice.
Bruschetta Shrimp Pasta
Kosher salt
1 lb. angel hair
2 TBSP. extra-virgin olive oil, divided
1 lb. medium shrimp, peeled and deveined (thawed if frozen)
1 tsp. Italian seasoning
Freshly ground black pepper
4 cloves garlic, minced
2 cups chopped tomatoes
1/4 cup heavy cream
1/4 cup freshly grated Parmesan cheese, plus more for garnish
Fresh basil, for garnish
In a large pot of salted boiling water, cook angel hair according to package directions until al dente.
Drain and set aside.
In a large skillet over medium-high heat, add 1 TBSP olive oil.
Add shrimp and season with Italian seasoning, salt and pepper.
Cook until pink and fully cooked through, 2 to 3 minutes per side, then set aside.
To skillet, add remaining TBSP oil.
Add garlic and cook until fragrant, 1 minute.
Add tomatoes and cook for 2 minutes.
Stir in heavy cream and Parmesan cheese. Simmer for 2 minutes.
Add cooked angel hair and shrimp and toss until combined.
Garnish with basil and serve.
Cheddar-Crab Puffs
3/4 cup water
4 TBSP. margarine or butter
Salt
Pepper
3/4 cup all-purpose flour
3 large eggs
1 cup extra-sharp Cheddar cheese
6 oz. crabmeat
Preheat oven to 400-degrees.
Line two cookie sheets with parchment paper.
In a 3-quart saucepan, combine water, margarine, and 1/4 tsp. each of salt and freshly ground black pepper.
Heat to boiling on medium.
Remove from heat.
Add flour and stir until ball forms.
Stir in eggs, 1 at a time, until dough is smooth and shiny.
Stir in cheddar cheese and crabmeat.
With a tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1-inch apart.
Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through.
Serve warm.
To make ahead, place in resealable plastic bag.
Freeze up to 1 month.
Reheat frozen puffs in 400-degree oven for 8 to 10 minutes.
Citrus Tuna with Orange Relish
Tuna
1/4 cup orange juice
2 TBSP. olive oil
1 1/2 tsp. thyme leaves, divided
4 tuna fillets
1 TBSP brown sugar
1 tsp. paprika
1/2 tsp. salt
Orange Relish
1/2 tsp. grated orange peel
2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces
2 TBSP. chopped red bell pepper
1 TBSP. honey
1 TBSP. chopped red onion
1 TBSP. chopped fresh parsley
1/2 tsp. ginger, ground
For the tuna, mix orange juice, oil and 1 tsp. of the thyme in small bowl.
Place tuna in large resealable plastic bag or glass dish.
Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor.
For the relish, mix all ingredients in medium bowl.
Cover and refrigerate until ready to serve.?
Preheat oven to 400-degrees.
Mix brown sugar, paprika, remaining 1/2 tsp. thyme and salt in small bowl.
Remove tuna from marinade.
Discard any remaining marinade.
Rub tuna evenly with paprika mixture.
Place tuna on foil-lined baking pan.?
Bake 10 to 15 minutes or until fish flakes easily with a fork.
Serve with Orange Relish.
Pan-Roasted Whole Flounder with Brown Butter, Lemon and Capers
1 whole flounder, skinned
3/4 cup all purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup vegetable oil
4 TBSP. unsalted butter
1 TBSP. fresh lemon juice
1 TBSP. capers, rinsed
1 TBSP. chopped fresh Italian parsley
Cut off the head of the flounder.
If necessary, cut off the tail of the fish so that it will fit into your pan.
Rinse and dry the fish.
Keep refrigerated until you are ready to cook.?
Adjust a rack to the lower third of the oven and preheat the oven to 400-degrees.?
Place a 12-inch skillet over high heat for 5 minutes.
Spread the flour in a large shallow bowl or a baking dish.
Sprinkle the fish generously with salt and pepper and dredge it in the flour, turning it well to coat.
Shake gently to remove the excess.?
Add the oil to the hot skillet.
Lower the fish into the skillet and reduce the heat to medium-high.
Brown the fish on one side without turning, about 4 minutes.
Turn the fish and immediately place the skillet in the oven.
Roast until the fish is pure white and firm to the touch, about 8 minutes.
Transfer the fish to a platter and keep warm.?
Meanwhile, as soon as the fish goes into the pan, place the butter in an 8-inch skillet and melt it over medium-low heat.
Reduce the heat to low and cook the butter gently until it browns. Keep an eye on it, but let it cook undisturbed until it is nutty brown. This will take about 8 minutes
When the butter is nutty brown, remove the skillet from the heat and immediately add the lemon juice, capers, parsley and a pinch of salt.
Pour the still-foaming butter into a sauceboat or serving bowl and spoon just a bit over the fish.?
To fillet the fish, hold an ordinary tablespoon upside down at the center of the fish, near the head and loosen the top fillet, pushing out from the center of the fish.
The bones on a flounder are very strong and won’t pull away with the meat.
You should have no problem removing the two fillets on the top side.
Transfer them to a dinner plate.
Flip the fish over and repeat with the two remaining fillets.
Spoon the brown butter over the fish.
Oven Roasted Black Sea Bass
2 TBSP. jerk seasoning
2 TBSP. butter
4 sprigs thyme
2 garlic cloves, chopped
1 lemon sliced thin
1 sea bass, whole
Gut, scale and rinse the fish throughly.
Pat dry with paper towels.
Heat the oven to 350-degrees.
Cut one large piece of foil that is big enough to wrap whole fish.
In each piece lay the fish.
Coat with olive oil on both sides.
Rub the Jerk seasoning on the inside of the fish.
Sprinkle both sides with sea salt and freshly ground black pepper.
Stuff lemon slices in the fish.
Sprinkle garlic on top.
Place the butter and thyme on top.
Fold and crimp the foil to make a pocket.
Lay on a baking sheet and place in center of oven and bake for 30 to 40 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
Note: If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler. Keep checking because the broiler can burn the fish easily it might make the fish stick to the foil a bit and the tail might burn.
Sicilian Grilled Swordfish
2 TBSP. freshly squeezed lemon juice
1/4 cup olive oil
2 tsp. minced fresh oregano leaves or 1 tsp. dried oregano
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
6 swordfish steaks
4 oz. baby arugula
Grated zest of 1 lemon
Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 TBSP. salt and 1 tsp. black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot.
Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
Shark Attack
2 parts tequila
3 parts ruby red grapefruit juice
1 part Blood Orange Liqueur
Orange slice (for garnish)
Build in order over ice in a tall glass.
Garnish with an orange slice and enjoy.
If you would like to share your favorite seafood recipe or drink recipe with your fellow Coastal Fisherman readers, simply email it to [email protected].
