Article by Mama Jock
General TSO’s Scallops
1 lb. scallops
¼ cup Chinese rice wine or dry sherry
4 tsp. oyster sauce
4 tsp. cornstarch
1 TBSP. rice vinegar
2 TSP. sugar
1 tsp. chili-garlic sauce
4 tsp. canola oil
1 TBSP. finely grated peeled fresh ginger
2 scallions, chopped
3 celery stalks, cut into ½-inch slices
1 large red bell pepper cut into ¾ inch pieces
Combine scallops. 2 TBSP. rice wine, 2 tsp. oyster sauce, and 3 tsp. cornstarch in a medium bowl; toss to coat.
Combine vinegar, sugar, chili-garlic sauce, remaining 2 TBSP. rice wine, remaining 2 tsp. oyster sauce and remaining 1 tsp. cornstarch in a separate bowl.
Heat 2 tsp. oil in a wok or large nonstick skillet over medium-high heat until very hot.
Add ½ of scallops; cook until browned, 2 minutes per side; transfer to plate.
Add 1 tsp. of oil and repeat with rest of scallops.
Wipe out skillet with paper towels; return to heat.
Add remaining 1 tsp. oil.
Add ginger and scallions; stir fry 30 seconds.
Add celery and bell pepper, stirring often, 2 to 3 minutes.
Add scallops and wine mixture, stirring until sauce thickens and scallops are cooked through.
Serves 4.
Crab Cake BLT
1 ¾ cups Panko bread crumbs
3 green onions, sliced
1 lemon, zested
½ lemon, juiced
1 egg, beaten
1 garlic clove, minced
½ cup mayonnaise
1 TBSP. Dijon mustard
1 tsp. Old Bay seasoning
Salt and pepper
1 lb. lump crabmeat
Olive oil, for frying
4 sandwich rolls, halved, buttered and toasted
4 slices bacon, cooked crisp, sliced in half
1 large tomato, sliced
Lettuce
Dill tartar sauce, recipe follows
Measure out 1 cup breadcrumbs; place in casserole dish.
Season with salt and pepper and set aside.
In a large bowl, combine the remaining ¾ cup breadcrumbs, green onions, lemon, egg, garlic, mayonnaise, mustard, Old Bay and salt.
Fold in the crabmeat until just combined.
Form the crab mixture into 4 patties (1-inch thick) and dredge both sides through the seasoned breadcrumbs. Set aside.
Heat oil in a nonstick skillet to medium-high.
Add the crabcakes and cook for 4 to 5 minutes per side, until golden brown and crisp.
Serve them on toasted buns topped with lettuce, tomato, bacon and the dill tartar sauce.
Dill Tartar Sauce:
½ cup mayonnaise
2 TBSP. pickled relish
1 TBSP. finely chopped fresh dill
Juice of ½ lemon
Dash of hot sauce
Dash of Worcestershire sauce
Salt and pepper
Mix all ingredients in small bowl and mix well.
Serves 4.
Stuffed and Breaded Weakfish
2 lbs. weakfish fillets
¼ cup butter
¼ cup chopped green onion
3 tsp. fresh dill, chopped
½ tsp. salt
¼ cup cornmeal
2 eggs, beaten
½ cup sesame seeds
4 TBSP. parsley, minced
4 TBSP. olive oil
Rinse fillets; dry with paper towels and cut into serving size pieces.
Cut a horizontal pocket in each of the fish portions.
Mix together the butter, green onions, dill, parsley and salt.
Divide the mixture between each portion and spread in the pocket of the fillets.
Dredge fish in cornmeal, beaten eggs and sesame seeds.
Heat oil in a large skillet and fry stuffed fillets over medium heat for 3 to 5 minutes.
Turn once and fry for an additional 3 minutes or until fish is done.
Keep cooked fish on a warm platter until all fish are cooked.
Serves 4 to 6.
Hot and Spicy Grilled Bluefish
2 lbs. bluefish fillets
¾ to 1 cup basting sauce
Basting Sauce:
½ cup honey
½ cup prepared mustard
½ cup cider vinegar
¼ cup Worcestshire sauce
1 TBSP. parsley
2 tsp. hot pepper sauce
1 tsp. salt
1 tsp. cornstarch
Prepare grill.
Wash and dry fillets.
Cut into serving size portions and place in a well greased fish basket.
Baste fish with sauce and place, skin side down over moderately hot coals.
Cook 5 minutes, baste, turn; cook 5 minutes, baste, turn; cook until done, about 15 minutes.
Can be basted more frequently, if desired.
Serves 4.
Grilled Tuna Steaks with Mustard/Orange Marinade
2 TBSP. Dijon mustard
2 TBSP. frozen orange juice, thawed
1 TBSP. scallions, minced
4 tuna steaks
Salt and pepper
To prepare grill, do not use cooking spray on a hot grill.
Use a folded oiled paper towel, holding with tongs, and rub it over the grill rack.
Heat grill.
Stir together mustard, orange juice and scallions in a shallow dish.
Add fish and turn to coat both sides, cover with plastic wrap and marinate in refrigerator for 15 minutes.
Again, oil grill rack with the oiled paper towel.
Cook tuna just until opaque in center, about 5 minutes per side.
Season with salt and pepper.
Serves 4.
Grilled Tuna Kebabs
1 ½ lbs. tuna steaks
1 red bell pepper
1 green bell pepper
1 small onion
6-10 large button mushrooms
2 lemons, cut into wedges
Marinade:
½ cup oil
2 TBSP. chopped onion
1 TBSP. chopped fresh rosemary
1 tsp. salt
½ tsp. black pepper
3 garlic cloves
Cut all the fish and veggies into similar-size pieces.
To make the marinade, puree the onion, rosemary, garlic, salt and pepper in a food processor.
Drizzle in the olive oil while pureeing; continue until smooth.
Coat the fish and veggies in the marinade.
Refrigerate for 1 hour and up to overnight.
If you want all of your items to be perfectly cooked, use a separate skewer for the onions, one for the tuna and one for the veggies.
Prepare the grill for high direct heat.
Oil the grill with paper towels dipped in vegetable oil.
Begin grilling, 3-6 minutes on first side; turn the skewers and cook to desired doneness.
Drizzle with lemon juice or serve with lemon wedges.
Serves 4.
Shrimp and Corn Chowder
2 tsp. butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups corn
3 sprigs thyme
2 bay leaves
Salt and pepper
2 TBSP. flour
1 quart low-fat milk
1 lb. medium shrimp, peeled and deveined
Paprika
Melt butter in a large pot over medium-high heat.
Stir in the celery, scallions, potatoes and corn.
Add the thyme, bay leaves, ½ tsp. salt and a few grinds of pepper and cook, stirring for 3 minutes.
Stir in the milk, cover and bring to a boil.
Uncover, reduce heat to medium low and gently simmer until the veggies are tender.
Remove from heat.
Discard the thyme sprigs and bay leaves.
Transfer 1/3 of the mixture to a blender and puree until smooth, then return to pot.
Bring to a simmer; stir in the shrimp and cook until opaque.
Season with salt.
If soup is too thick, stir in a little water.
Sprinkle servings with the paprika.
Serves 4.
Pasta Salad with Seared Tuna
½ lb. pasta of your choice
2 TBSP. red wine vinegar
½ tsp. grated orange zest
1 TBSP. fresh orange juice
1 TBSP. lemon juice
1 tsp. Dijon mustard
Salt and pepper
6 ½ TBSP. olive oil
2 cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices
6 TBSP. chopped fresh mint
1 lb. tuna steak, 1 inch thick
Cook the pasta according to package directions.
Rinse with cold water; drain thoroughly.
In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, mustard, ¾ tsp. salt and ¼ tsp. pepper.
Add 6 TBSP. of oil slowly, whisking.
Add the pasta, cucumbers, mint and toss.
Heat a grill pan or heavy frying pan over medium-high heat.
Coat the tuna with the remaining ½ TBSP. of oil and sprinkle with 1/8 tsp. salt and a pinch of pepper.
Cook, turning once, until done to your taste, about 2 minutes per side for medium rare.
Remove.
Cut the tuna into 1 inch chunks and toss with the pasta.
Serves 4.
Bluefish with Crisp Potatoes
2 lbs. peeled, thinly sliced potatoes
½ cup olive oil
1 TBSP. garlic, minced
1 cup parsley or basil
Salt and pepper to taste
2 fillets bluefish
3 medium tomatoes, sliced
Cover bottom of baking dish with the potatoes.
Toss the potatoes with the olive oil, garlic and parsley or basil, salt and pepper.
Preheat oven to 450 derees.
Roast the potatoes, stirring occasionally, until they are nicely browned and almost cooked through, 20 to 40 minutes.
Lay the bluefish over the potatoes, add a little more olive oil, if necessary.
Spread the sliced tomatoes over the bluefish and sprinkle with salt and pepper.
Serves 4.
Stuffed Striped Bass
9 lb. striped bass, head removed
2 boxes Stove Top Stuffing
1 onion, diced
1 small can oysters, chopped
1 small can mushrooms, chopped
1 TBSP. butter
Clean, scale and gut fish.
Melt butter in fry pan, saute onions until soft.
Chop oysters and mushrooms; add to skillet.
Prepare Stove Top Stuffing as directed on package.
Add onion mixture to the Stuffing mix.
Stuff the fish with the mixture.
Lace fish closed and place on a foiled lined rimmed baking pan.
Bake at 350 degrees for 1 hour.
Serves 8.
Whole Steamed Bass with Ginger and Garlic
1 head-on, whole sea bass cleaned and scaled
4 garlic cloves, minced
1 TBSP. finely grated fresh ginger
1 tsp. canola oil
Pinch red pepper flakes
2 small slices peeled fresh ginger, cut into matchsticks
1 small carrot, cut into thin strips
3 scallions, halved crosswise and cut into thin strips
1 ½ TBSP. soy sauce
1 TBSP. rice vinegar
2 TBSP. chopped fresh cilantro
Rinse fish under cold water and pat dry with paper towels.
With sharp knife, make 4 parallel diagonal slashes, down to bone, on each side of the fish.
Combine garlic, grated ginger, oil, and pepper flakes and rub over fish and inside cavity.
Combine ginger strips, carrot and scallions in bowl.
Place one third of the carrot mixture on a heatproof plate.
Set fish on top, place 1/3 of mixture on top, 1/3 into cavity and the remaining third over top of fish.
Sprinkle with soy sauce and vinegar.
Place plate in a bamboo steamer basket or on a rack.
Set in a wok or pan over boiling water.
Cover tightly and steam fish until opaque in center and flakes easily, 14 to 16 minutes.
Remove from steamer and serve.
Garnish with cilantro.
Serves 2.
