Article by Mama Jock
Shrimp and Scallop Skewers with Herbs
Marinade
1/2 cup extra-virgin olive oil
2 TBSP. minced fresh basil
2 TBSP. minced flat-leaf parsley
1 TBSP. fresh minced mint
2 cloves garlic, minced
Red pepper flakes to taste
1 TBSP. fresh lemon juice
Sea salt to taste
Fish
12 large shrimp, shelled, tails on and deveined
12 large sea scallops, trimmed if needed
1 each zucchini and summer squash, cut into 1/2 inch thick slices
1 red bell pepper, seeded, cut into 1-inch squares, 1/2-inch thick
Lemon wedges for serving
Prepare a grill over medium-high heat.
Soak 12 wooden skewers in water to cover for 30 minutes.
Marinade
Prepare marinade by combining all of the ingredients in a glass or ceramic bowl.
Stir to blend.
Add the shrimp, scallops and veggies to the bowl.
Toss to coat well and let stand 30 minutes.
Alternately thread 3 shrimp and 3 scallops on each of 4 skewers.
Alternately thread the zucchini and squash horizontally on the remaining 8 skewers, placing a piece of red pepper after each squash slice.
Oil the grill rack with a paper towel soaked with vegetable oil.
Place the vegetable skewers on the grill rack.
Cook until softened and lightly grill marked, 4 to 5 minutes on each side.
Grill the seafood skewers until the scallops are opaque and the shrimp are evenly pink, about 1 1/2 minutes on each side.
Serve immediately with lemon wedges.
Serves 4.
Broiled Flounder with Mustard and Thyme
2 lbs. flounder fillets
1 TBSP. olive oil or melted butter
1/3 cup Dijon mustard
1 TBSP. sugar
1 tsp. minced fresh thyme
1 TBSP. fresh lemon juice
Salt and black pepper to taste
Preheat broiler.
Lay the fillets on a cookie sheet or broiling pan and brush with oil.
Mix together the sauce ingredients and spread thinly over the fish.
Broil 4 to 6 inches from the heat source until lightly browned, 4 to 5 minutes.
Remove from the broiler before the fillets flake when lightly touched.
Serve immediately.
Serves 4.
Stir-Fried Tautog Fillets
1 lb. fresh tautog, skin removed and cut into 1 1/2-inch pieces
1/2 cup fresh orange juice
1 tsp. sesame oil
1 1/2 TBSP. canola oil, divided
1 tsp. soy sauce
1 clove garlic, minced
1 cup of water chestnuts, sliced
1 shallot, minced
1 carrot, chopped or cut
1 red pepper, chopped
1 cup celery, sliced
Fresh string beans
2 tsp. corn starch
1 tsp. rice vinegar
Chopped scallions for garnish
2 cups hot, cooked rice
Salt
Place fish in saltwater and let it soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Heat 1 TBSP. canola oil in a wok or heavy skillet over medium high heat.
Add fish and stir-fry gently until opaque, about 2 to 3 minutes.
Remove fish from skillet and set aside.
Add remaining 1/2 TBSP. canola oil and stir-fry garlic and shallot 1 minute.
Add red pepper, celery, string beans, carrot and water chestnuts.
Cover pan and steam 2 minutes.
Combine orange juice, cornstarch, sesame oil, rice vinegar and soy sauce in a separate dish.
Add mixture to pan and cook until sauce thickens, about 1 minute.
Add fish back to pan and cook for 1 minute.
Place everything on a platter. You can garnish with chopped scallions.
Steamed Sea Bass with Sauce
1 whole black sea bass
1/2 tsp. dry sherry
Chili oil
1 (1-inch) piece ginger, peeled and slices thin
2 green onions, white and green parts
Sauce
1/4 cup rice vinegar
1 TBSP. light soy sauce, or tamarin sauce
1 TBSP. minced fresh cilantro
1 clove garlic, minced
Rinse fish; pat dry with paper towels.
Rub the inside of the fish with the wine and 2 to 3 dashes of chili oil.
Sprinkle the ginger inside the fish and lay the green onions inside also.
In a large skillet with a lid, bring 2-inches of water to a boil.
Reduce the heat to a simmer.
Place the fish on a plate and sprinkle the water in the pan with the chili oil.
Place the fish on a rack or small metal bowl and place the plate on the rack or bowl, cover and cook until opaque throughout, about 20 minutes.
For the sauce, combine the vinegar, 1/4 cup water, the tamari or soy sauce, cilantro, and garlic and divide among the bowls.
Serve the fish with a small bowl of the sauce for each person.
Serves 4.
Striped Bass with Pasta and Tomatoes
3 TBSP. olive oil
2 dried hot peppers or to taste
2 cloves garlic, peeled and slightly crushed
2 cups small diced tomatoes with juice
1 tsp. dried rosemary
Salt and black pepper to taste
1 large or 2 small bass fillets
1 lb spaghetti
1/2 cup minced fresh parsley
Parmesan cheese, grated
Preheat oven to 300 degrees.
Bring a large pot of water to boil for the pasta.
Heat the oil in a large skillet over medium-high heat.
Add the peppers and garlic; cook, stirring, until the garlic becomes brown.
Remove and discard the peppers and garlic and add the tomatoes.
Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes.
Add the rosemary, salt and pepper and cook another 5 minutes then place the fillets in the sauce.
Cover the skillet.
Cook over medium heat, until the fillets are almost done, 5 to 8 minutes.
Remove them carefully and place them in the oven.
Cook the pasta; stir most of the parsley into the sauce.
Ladle the sauce and cheese over the pasta; garnish the rest of the parsley over the fish.
Serves 4.
Broiled Flounder with Mushrooms
2 lbs. flounder fillets
1 TBSP. olive oil or butter
1/3 cup Dijon mustard
1 TBSP. sugar
1 tsp. minced fresh thyme
1 TBSP. lemon juice
Salt and pepper
Porcini mushrooms
3 TBSP. butter
1 TBSP. shallot
Fresh parsley
Soak 1 oz. dried porcini mushroom in warm water to cover until softened, about 10 minutes.
Drain and strain the soaking liquid through a double thickness of paper towels; set aside.
Cut off the hard parts of the mushrooms; mince the rest.
Melt 3 TBSP. butter over medium-high heat; add the porcinis along with 1 cup chopped domestic mushrooms; cook, stirring, until the mushrooms soften.
Stir in 1 TBSP. minced shallot and 2 TBSP. minced fresh parsley.
Cook 1 more minute, then add the strained soaking liquid.
Season with salt and pepper, then simmer until some of the liquid has evaporated.
Spoon this over the fish before broiling.
Place fillets on a rimmed cookie sheet; brush with oil. Broil until lightly browned, 4 to 5 minutes.
Spoon mushroom sauce over the fillets and serve immediately.
Serves 4.
Grilled Whole Bluefish
1 (4 to 6 lb.) bluefish, cleaned and well scaled
1 cup soy sauce
1/2 cup dry red wine
Dash of balsamic vinegar
1 (1-inch.) piece fresh ginger, peeled and minced
2 TBSP. ground cumin
4 cloves garlic, peeled and crushed
Cut 1/4-inch gashes, running from top to bottom, every inch or two along the length of the fish.
Place it in a large bowl or baking dish.
Mix together all the other ingredients and pour over the fish.
Marinate, in the refrigerator for at least 1 hour or as many as 24 hours.
Heat a gas grill to medium heat.
Brush both sides of the fish with olive oil or use a fish basket.
Grill the fish slowly about 6-inches from the heat.
Slide a spatula under the fish from time to time to keep from sticking if you are not using a basket.
Turn the fish only once, after about 10 minutes and grill the other side until fish is done.
Remove the fish carefully; serve by scooping the fish off the central bones along the gashes made previously.
Serves 4-6.
Do you have a favorite seafood recipe or cocktail that you would like to share with Coastal Fisherman readers. You can do so by emailing the recipe to [email protected] or mailing it to Coastal Fisherman Galley, 12748 Sunset Avenue, Ocean City, MD 21842.
