Article by Mama Jock
Oven Poached
Salmon
1 lb. salmon fillet cut into 4 portions, skin removed
2 TBSP. white wine
1/4 tsp. salt
Pepper to taste
2 TBSP. shallots, chopped fine
Lemon wedges, for garnish
Preheat oven to 425 degrees.
Coat an 8 or 9 inch glass baking dish with cooking spray.
Place fish, skinned side down in prepared dish.
Sprinkle with wine; season with salt and pepper, then sprinkle with shallots.
Cover with foil and bake 15 to 25 minutes depending on the thickness of the fillets.
When finished cooking, transfer to plates and spoon any liquid remaining over the salmon.
Serve with lemon wedges.
Serves 4.
Oysters with Bacon Appetizers
Rock salt
1 dozen raw oysters on the half shell, drained and liquor reserved
2 TBSP. minced garlic
8 slices bacon, cooked and crumbled
2 TBSP. onion, chopped
3/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Fill the bottom of a baking dish with approximately 1 inch of rock salt.
Place oysters in baking dish, using rock salt to steady shells.
In a food processor, combine cooked bacon, garlic and onion.
Process just until minced. If mixture seems to dry, add a little reserved oyster liquid.
Top each oyster with 1 heaping TBSP. of the bacon mixture and 1 TBSP. cheese.
Bake until cheese is melted.
Serve immediately.
Makes 4 appetizer servings.
Stuffed Black
Sea Bass
Stuffing:
2 TBSP. butter
2 TBSP. diced shallot
2 TBSP. yellow bell pepper, diced
1 peeled tomato, seeded and chopped
1 TBSP. Italian parsley, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 black sea bass
4 TBSP. melted butter
1 onion, diced
1 yellow bell pepper, sliced
1 bunch of dill
1/2 cup dry vermouth
1 lemon, juiced
1/2 tsp. salt
1/4 tsp. pepper
For the stuffing, melt butter in a saucepan and add shallots, bell pepper, tomato, parsley, salt and pepper.
Saute 5 minutes.
Heat oven to 375 degrees.
Wash fish under cold running water, dry with paper towels.
Stuff the fish and tie with string.
Grease a casserole dish with 2 TBSP. butter, add stuffed fish and surround with slices of onion, bell pepper and sprigs of dill.
Combine the remaining butter, vermouth, lemon juice, salt and pepper.
Pour over fish; cook 30 minutes, keeping the fish moist by sprinkling with water every 10 minutes.
Serves 4.
Scallops with Sauteed Chanterellas
3 TBSP. unsalted butter
1 lb. chanterelle mushrooms, trimmed, large ones quartered
2 TBSP. minced shallot
1 lb. scallops
2 cups baby spinach leaves
3 plum tomatoes, diced
2 TBSP. fresh chives, minced
Cooked rice for serving
In a large skillet, melt the butter over medium heat.
Add the mushrooms and shallot; cook stirring until wilted.
Season with salt and pepper.
Add the scallops to the skillet; cook until opaque.
Add the spinach and stir to wilt.
Add the tomatoes and season again.
Sprinkle on the chives and serve with rice.
Serves 4.
Zesty Red Clam Chowder
6 slices bacon
1 TBSP. vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (l4.5 oz.) can diced tomatoes, drained
1 (15 oz.) can tomato sauce
1/8 tsp. white pepper
1/4 tsp. salt
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1/4 tsp. dry mustard
1/2 tsp. Cajun seasoning
5 drops hot pepper sauce
2 (6.5 oz.) cans minced clams, drained
1 (6.5 oz.) can large shrimp, drained
Cook bacon until evenly brown.
Drain, crumble and set aside.
In a stock pot over medium heat, place vegetable oil, onion, carrots and celery.
Cook until vegetables are tender.
Mix in bacon, potato, clam juice, tomatoes, tomato sauce, and rest of seasonings.
Reduce heat, simmer until potato is tender, 20 minutes.
Mix in clams and shrimp.
Cook 5 minutes and serve.
Serves 8.
Sauteed Soft Shell Crabs
6 soft shell crabs, cleaned
1 cup flour
2 cloves garlic, sliced in half
6 TBSP. butter
2 TBSP. lemon juice
1/4 cup dry white wine
Dash Tabasco sauce
1 tsp. Worcestershire sauce
Salt and pepper, dash of each
2 TBSP. parsley, chopped
Rinse the cleaned crabs and drain well.
Place the flour in a plastic bag and dip the crabs, one at a time, into the flour; coat well.
Heat 2 1/2 TBSP. butter in a large skillet.
Saute 3 crabs at a time for 2 to 2 1/2 minutes or until golden brown; turn and repeat on other side.
Remove crabs and keep warm in the oven.
Add another 2 1/2 TBSP. butter and saute remaining crabs.
Discard butter but do not clean pan.
Add the garlic and lemon juice.
Stir to remove browned bits from pan.
Add the wine, Tabasco, Worcestershire, salt and pepper to the pan.
Cook 2 minutes. Strain over crabs.
Sprinkle with parsley.
Serves 3.
Scallops Cooked in White Wine
1/2 stick butter
White wine
Lemon, to taste
Black pepper
1 lb. scallops
Melt butter in nonstick frying pan over low heat.
Add 1/4 inch of wine to the bottom of pan and slowly warm.
Squeeze in lemon juice and black pepper, to taste.
Add scallops to wine mixture.
Cook slowly on low heat as they can become tough.
Turn scallops in the liquid and test for doneness by tasting. Do not overcook.
Serves 4.
Sea Bass alla Florentina
4 sea bass fillets
1/4 tsp. salt, plus more for seasoning fish
1/2 tsp. pepper, plus more for seasoning fish
2 cups flour
3 TBSP. extra-virgin olive oil, plus 3 TBSP.
3 cloves garlic, chopped
1 (14 oz.) can crushed tomatoes
1/2 cup water
1 TBSP. parsley, chopped
1 TBSP. fresh basil leaves, chopped
Season both sides of the fish with salt and pepper.
Put the flour in a shallow bowl, dredge the fish, tap off excess flour.
In a medium nonstick fry pan, heat 3 TBSP. olive oil over medium heat.
Cook the fish until golden brown, 3 minutes each side.
Transfer to plate.
Wipe out pan with a paper towel and heat the remaining olive oil over medium heat.
Add the garlic, tomatoes, water, parsley, 1/4 tsp. salt and 1/2 tsp. pepper; reduce heat to simmer and cook for 10 minutes.
Add the basil and the fish and heat for 2 minutes.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
