Article by Mama Jock
Tautog with Herbs
4 tautog fillets
1/4 cup sliced scallions with tops
1 tsp. Old Bay seasoning
Pepper to taste
Herb Butter:
1 stick butter
1 tsp. fresh chopped dill
1 tsp. fresh chopped cilantro
1 TBSP. fresh chopped basil
2 tsp. fresh chopped parsley
2 tsp. minced garlic
1 TBSP. lemon juice
Preheat oven to 400 degrees.
Over medium heat in a small saucepan, melt butter.
Add remaining ingredients for the herb butter; stir to combine.
Place fillets in a baking dish sprayed with cooking spray.
Pour herb butter mixture over fish fillets and sprinkle with Old Bay and pepper.
Top with sliced scallions.
Bake, uncovered, for 10-15 minutes.
Serves 4.
Mediterranean Flounder Packets
4 large lemons
2 1/2 oz. drained pitted Kalamata Olives
17 grape tomatoes, cut in half
1 small red onion, thinly sliced
2 TBSP. fresh basil leaves, thinly sliced
1 tsp. salt
1/2 tsp. black pepper
Preheat oven to 400 degrees.
Thinly slice 3 lemons.
From remaining lemon, grate 2 tsp. zest and squeeze 2 TBSP. juice.
In a small bowl, toss olives, tomatoes, onion, basil, oil, lemon zest and juice until well combined.
Sprinkle both sides of fillets with salt and pepper.
Cut four 12x18 inch sheets of heavy duty foil.
Place 1 sheet of foil on work surface.
Arrange 3-4 lemon slices in a single layer on half of foil; place one fillet over lemon slices and top with 2/3 cup olive mixture.
Fold foil to cover fillet and olive mixture.
Fold edges several times to seal tightly.
Repeat with remaining foil sheets, lemon slices, fillets, and olive mixture.
Place foil packets on rimmed baking pan.
Bake 14 minutes or until fillets turn opaque.
Internal temperature should be 145 degrees.
Carefully pull back foil to open.
Serves 4.
Blackfish Stew
6 tautog fillets, skinless and boneless
2 potatoes peeled and sliced thin
3 onions sliced thin
4 TBSP. oil
2 TBSP. unsalted butter
4 peppers, seeded and sliced
4 cloves garlic, crushed and chopped
1/4 cup parsley, or mixture of herbs of choice
1 tsp. salt
1/2 tsp. black pepper to taste
Place fish in salt water and let soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Heat the oil in a large skillet.
Add the potatoes and onions and saute them, covered for 5 minutes.
Add the pepper slices; cook, uncovered for 2 minutes.
Place the fillets on top of the mixture; sprinkle with salt, pepper, garlic and parsley.
Cover and cook 5 minutes.
Cut butter into small pieces and dot the fish with them.
Immediately remove the skillet from heat and set aside, covered for 5 minutes.
Serve immediately.
Serves 6.
Grilled Flounder with Pineapple Avocado Salsa
1 cup fresh pineapple, cubed
2 TBSP. red onion, minced
1 avocado, peeled, pitted and diced
2 TBSP. fresh cilantro, minced
1 TBSP. fresh lime juice
1 tsp. lime zest
1 jalapeno, minced fine, optional
1/4 tsp. ground cumin
1/4 tsp. sea salt
2 TBSP. olive oil, divided
4 flounder fillets
Ground pepper to taste
In a small bowl, combine the first nine ingredients and 2 tsp. olive oil.
Make the salsa up to an hour ahead.
Preheat grill to medium-high.
Rub fish with remaining olive oil, salt and pepper.
Lightly oil the grill with cooking spray.
Grill fish 3-4 minutes on each side until flaky.
Serve topped with the salsa.
Serves 4.
Mediterranean Cod
1 cup marinara sauce
2 medium zucchini, chopped
4 cod fillets
1/4 tsp. each salt and pepper
1 TBSP. olive oil
3 cloves garlic, chopped
1/4 tsp. crushed red pepper
1 lb. baby spinach
1/8 tsp. salt
In a 10-inch skillet, combine the marinara sauce and zucchini.
Heat to simmering.
Sprinkle the cod with the salt and pepper; add to the simmering sauce.
Cover; cook 7 minutes or until cod is just opaque throughout.
In a large sauce pot, heat 1 TBSP. olive oil on medium.
Add the garlic and red pepper.
Cook 1 minute, stirring.
Add the spinach and 1/8 tsp. salt.
Cover, cook until spinach has wilted, stirring occasionally.
On plates, top spinach with sauce and cod.
Serves 4.
Flounder Rolls with Crab Sauce
1 lb. fillets, 1/4 to 3/8-inch thick
1 TBSP. dry sherry
2 tsp. dark sesame oil
1 green onion with top, finely chopped
1 tsp. minced fresh ginger
1/2 tsp. salt
Dash white pepper
Crab Sauce:
1 1/2 TBSP. cornstarch
2 TBSP. water
1 TBSP. vegetable oil
1 tsp. minced fresh ginger
6 oz. fresh crabmeat, flaked
2 green onions with tops, thinly sliced
1 TBSP. dry sherry
1 1/4 cups chicken broth
1/4 cup milk
Each fillet should be 5 to 6 inches long.
Combine sherry, sesame oil, chopped green onion, 1 tsp. ginger, salt and white pepper in a small bowl.
Brush each piece of fish with the sherry mixture; let stand 30 minutes.
Fold fillets into thirds.
If possible, steam fish 8 to 10 minutes over boiling water on a rack or bake in oven until fish flakes easily with fork.
For crab sauce, blend cornstarch and water in small cup.
Heat vegetable oil in medium saucepan.
Add 1 tsp. ginger; cook and stir 10 seconds.
Add crabmeat, sliced green onions and sherry; stir fry 1 minute.
Add broth and milk; bring to a boil.
Stir cornstarch mixture; add to saucepan.
Cook, stirring constantly until sauce boils and thickens slightly.
Top fish with crab sauce.
Serves 4 to 6.
Mexican Shrimp with Hot Chili Pepper Butter
2 TBSP. extra virgin olive oil, divided
3 cloves garlic, minced and divided
1 cup chopped onion, divided
2 lbs. large raw shrimp, peeled, deveined and
divided (with tails on)
1/3 cup chili powder, divided
1/4 tsp. ground red pepper, divided
1 stick butter
1/4 cup lime juice
3/4 tsp. salt
3 cups cooked white rice
Heat 1 TBSP. oil in a large nonstick skillet or wok over medium-high heat.
Add 2 cloves of garlic; cook 15 seconds.
Add ½ cup onion and 1 pound shrimp.
Sprinkle with half of chili powder and 1/8 tsp. red pepper; cook 5 minutes or until shrimp are opaque.
Place in large bowl; set aside.
Repeat with remaining 1 TBSP. oil, garlic, onion, shrimp, chili powder and 1/8 tsp. red pepper.
Return reserved shrimp mixture to skillet.
Add butter, lime juice and salt; cook and stir until butter is melted.
Spoon shrimp mixture over rice.
Serves 4.
Broiled Tautog with Orange Butter Sauce
4 tautog boneless, skin off, fillets
1/4 cup orange juice
1 TBSP. butter
3 TBSP. olive oil
3/4 cup diced, peeled, seeded plum tomatoes
Salt and pepper to taste
1/4 cup chopped fresh chives
Rinse fillets, pat dry with paper towels.
Preheat broiler to high.
In a saucepan reduce orange juice by half over high heat.
Add the butter, 2 TBSP. of the olive oil, salt and pepper to taste.
Blend well with a wire wisk.
Add tomatoes and set aside.
Brush the fillets on both sides with the remaining olive oil.
Sprinkle with salt and pepper and arrange the tautog fillets in an unheated broiler pan.
Broil the fish 2 to 3-inches from the heat source for 3 to 4 minutes.
Check for doneness with the fork.
To serve place the fillets on platter, pour the orange sauce over them and garnish with chives.
Serve 4.
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