Article by Mama Jock
Lemon-Garlic Flounder with Spinach
4 flounder fillets
Salt and pepper
1/4 cup flour
6 TBSP. extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
Grated zest and juice of 1 lemon
1 TBSP. unsalted butter
1/4 cup chopped fresh parsley
1 (5 oz.) package baby spinach
Pat the fillets dry with paper towels and season with salt and pepper.
Spread the flour on a plate; dredge the flounder in the flour, tapping off the excess.
Heat 2 TBSP. olive oil in a large nonstick skillet over medium-high heat.
Add the fillets; cook until golden brown, 3 minutes per side.
Transfer to a plate; tent with foil.
Wipe out skillet.
Heat 3 TBSP. olive oil in the skillet over medium heat.
Add the garlic cook, stirring, about 2 minutes.
Add the chicken broth, wine, lemon zest and juice.
Increase the heat to high, bring to a boil and cook until the liquid is reduced by half.
Season with salt and pepper.
Add the butter and wisk until slightly thickened.
Stir in the parsley.
Toss the spinach with the remaining 1 TBSP. of oil and a few grinds of pepper.
Divide among plates, top with the fillets and drizzle with some pan sauce.
Serve with lemon wedges.
Serves 4.
Fried Shark
Appetizer
2 shark steaks
Dash salt and pepper
Dash garlic powder
Dash paprika
1/2 cup flour
1/2 cup vegetable oil
Cut the shark steaks into 8 pieces.
Sprinkle with salt, pepper, garlic powder and paprika.
Coat with the flour.
In a skillet, heat the oil to medium-high heat.
Fry the pieces, turning occasionally until golden brown, being careful not to burn the fish.
Serves 8.
Grilled Tuna Steak with Jalapeno Pineapple Salsa
Salsa
1 cup diced cantelope
2 tsp. minced jalapeño pepper
2 1/2 TBSP. lime juice
Salt
1/4 cup chopped cilantro
1/2 cup diced pineapple
1/2 cup diced red onion
Pepper Paste
2 TBSP. dark brown sugar
2 TBSP. extra-virgin olive oil
2 TBSP. soy sauce
6 tuna steaks 3/4 to 1-inch thick
1/4 cup black pepper
1/4 tsp. garlic salt
3/4 tsp. apple cider vinegar
Combine the salsa ingredients in a medium bowl and toss until well mixed.
Add salt to taste.
Serve at room temperature or place in refrigerator until ready to use.
In a small bowl, add the pepper paste ingredients and blend until mixture forms a paste.
Coat the tuna steaks evenly with the paste.
Wrap each steak individually with plastic wrap and refrigerate 30 minutes.
Heat grill to high.
Apply a light coat of oil to the hot grill.
Remove plastic wrap from the steaks and place on grill directly over the heat.
Grill 3 minutes on each side or to your liking.
To serve, slice tuna into 1/4-inch strips and top with a generous amount of salsa.
Serves 6.
Baked Stuffed
Striper
2 whole striped bass, gutted
10 slices bread
6 TBSP. butter
6 TBSP. chopped parsley
3/8 tsp.thyme
3/8 tsp. sage
6 TBSP. chopped tomato
Tabasco sauce
Heat oven to 350 degrees.
Saute minced celery in butter over low heat.
Add chopped tomato, a few dashes of Tabasco, parsley, thyme, salt, sage and bread which has been soaked in cold water, then squeezed dry.
Blend all in a skillet and stuff into fish cavity.
Skewer opening closed.
Bake, uncovered in oven, basting often with basting sauce.
Allow 10 minutes per pound of fish.
Sauce for Basting
3/4 cup oil
3 TBSP. melted butter
Juice of 1 1/2 lemons
1 1/2 tsp. salt
3 TBSP. Worcestershire sauce
Tabasco sauce
Blend butter, lemon juice, salt Worcestershire sauce and Tabasco.
Add oil a little at a time.
Pour over fish when placed in the oven; baste often with the drippings from the bottom of the pan.
Serves 4.
Sweet Corn Soup with Crab
2 TBSP. extra-virgin olive oil, divided
1 vidalia onion, chopped
5 cups fresh corn kernels
3/8 tsp. salt
1/4 tsp. black pepper
2 cups water
1/3 cup half-and-half
1/4 cup fresh basil leaves, sliced very thin
1 lb. jumbo crabmeat, drained, picked clean
Heat a dutch oven over medium-high heat.
Add 1 TBSP. oil.
Add onion; saute 3 minutes.
Add corn, salt and pepper; saute 3 minutes.
Add 2 cups water; bring to a boil.
Reduce heat; simmer 6 minutes.
Place corn mixture and half-and-half in a blender.
Remove center piece of blender lid to allow steam to escape.
Secure blender lid on blender.
Blend until smooth.
In a small bowl, mix 1 TBSP. oil, basil and crab.
Serve over soup.
Serves 4.
Baked Flounder with Dill Sauce
4 flounder fillets
Salt anf pepper to taste
1 TBSP. Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 tsp. garlic powder
1 tsp. fresh lemon juice
2 TBSP. chopped fresh dill
Preheat oven 350 degrees. Lightly grease a 9x13-inch baking pan.
Season the fillets with salt, pepper and cajun seasoning on both sides.
Arrange the fillets in a single layer in the pan.
Place a layer of lemon slices over the fish fillets, covering most of the surface.
Bake uncovered for 15 to 20 minutes or until the fish flakes easily with a fork.
While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl.
Serve with the flounder.
Serves 4.
Peppered Shrimp Alfredo
12 oz. penne pasta
1/4 cup butter
2 TBSP. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 lb. portobello mushrooms, diced
1 lb. medium shrimp, peeled and deveined
1 (15 oz.) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup sour cream
1 tsp. cayenne pepper
Salt and pepper to taste
1/4 cup chopped parsley
Cook pasta according to package directions.
Melt butter together with the olive oil in a saucepan over medium heat.
Stir in onion; cook until softened and translucent.
Stir in garlic, red pepper and mushrooms; cook until soft.
Stir in the shrimp and cook until firm and pink, then pour in Alfredo sauce, cheese and cream.
Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
Season with cayenne, salt and pepper.
Stir drained pasta into the sauce and serve with chopped parsley.
Serves 6.
Grilled Striper with Watermelon Salsa
4 striper fillets
1 tsp. pepper
1 tsp. salt, divided
3 TBSP. olive oil, divided
2 cups chopped seedless watermelon
1/4 cup chopped pitted kalamata olives
1/2 English cucumber, chopped
1 small jalapeno pepper, seeded and minced
2 TBSP. minced red onion
2 TBSP. white balsamic vinegar
Preheat grill to 350 to 400 degree heat.
Sprinkle fish with pepper and 1/2 tsp. salt.
Drizzle with 2 TBSP. olive oil.
Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
Combine chopped watermelon and next 5 ingredients and remaining 1/2 tsp. salt and 1 TBSP. olive oil.
Serve with fish.
Serves 4.
Spicy Broiled
Flounder
1/2 cup panko bread crumbs
1/4 tsp. salt
1 TBSP. lemon zest
1/2 tsp. black pepper
5 tsp. olive oil
2 garlic cloves, thinly sliced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. salt
4 flounder fillets
2 TBSP. fresh lemon juice
Preheat broiler to high.
Combine salt, panko, zest and black pepper in a bowl.
Heat oil and garlic in an ovenproof skillet 1 minute or until garlic is golden.
Remove garlic from pan with a slotted spoon; discard.
Add 2 tsp. oil from pan to panko mixture; toss to coat.
Return pan to medium-high heat.
Combine coriander, cumin, red pepper and 1/4 tsp. salt in a bowl.
Sprinkle one side of fillets with spice mixture.
Add fillets, spice side down to remaining oil in pan; cook 3 minutes.
Turn fillets; top evenly with panko mixture. Add lemon juice to pan.
Place in oven; broil 90 seconds or until topping is golden and fillets are done.
Serves 4.
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