Article by Mama Jock
Flounder in Parchment
6 flounder fillets
6 TBSP. tomato butter, recipe follows
1 tsp. salt
1 tsp. black pepper
18 slices plum tomatoes
12 paper thin slices Vidalia onion
3 TBSP. fresh cilantro, chopped
Preheat oven to 350 degrees.
Cut 6 large pieces of parchment paper, 14 inches wide.
Place 1 piece of fillet on one half of the paper.
Spread 1 TBSP. tomato butter on fish.
Season with salt and pepper.
Top with 3 slices of tomato and 2 slices of onion.
Sprinkle with chopped cilantro.
Repeat with remaining fillets.
Fold over parchment and crimp edges tightly.
Place parchment packets on a rimmed baking sheet.
Bake for 20 minutes.
Carefully open packets and allow steam to escape.
Serve immediately.
Tomato Butter:
2 very ripe tomatoes, seeded
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
1/2 cup butter, melted and cooled
In a food processor, pulse tomatoes until pureed.
Add salt, pepper and sugar, pulsing to combine.
With processor running, slowly add melted butter to tomato mixture.
Use immediately or store in an airtight container in refrigerator for up to 3 days.
Serves 6.
Grilled Tuna Packets
4 tuna steaks
1 tsp. lemon-pepper seasoning
1 cup shredded carrots
1/2 cup julienned yellow pepper
4 tsp. lemon juice
1 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
Sprinkle tuna with lemon-pepper seasoning.
Place each steak on a double thickness of heavy duty foil (about 12 inch square).
Top with carrots and peppers and sprinkle with remaining ingredients.
Fold foil around fish and seal tightly.
Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with fork.
Serves 4.
Scallops in Orange-Butter Sauce
1 (16 ounce) package vermicelli
5 TBSP. butter, softened and divided
1 1/2 lbs. large sea scallops
1/2 tsp. salt
1/4 tsp. pepper
1 TBSP. olive oil
6 TBSP. orange juice
6 TBSP. dry white wine
1/2 tsp. orange zest
Cook vermicelli according to package directions; drain, toss with 2 TBSP. butter and keep warm.
Rinse scallops and pat dry; sprinkle with salt and pepper.
Melt 1 TBSP. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops; cook 2-3 minutes on each side or until golden.
Remove from skillet, cover with foil; keep warm.
Repeat procedure with 1 TBSP. butter and remaining 1 1/2 tsp. oil and 6 scallops.
Combine orange juice with wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half.
Remove from heat; stir in orange zest and remaining 1 TBSP. butter.
Divide vermicelli on plates; top with scallops and sauce.
Serves 4.
Striped Bass with Mushrooms
3 TBSP. butter
5 shallots, thinly sliced
Salt and pepper
2 sprigs fresh thyme
10 oz. white mushrooms, trimmed and quartered
4 skin-on striped bass fillets, 1 inch thick
2 TBSP. extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Parsley for garnish
Heat butter in large skillet.
Add shallots and thyme; cook 7 minutes; season with salt and pepper.
Add the mushrooms, cook until tender, about 8 minutes.
Season the fish with salt and pepper.
Heat oil in another skillet over medium-high heat.
Add the fish, skin side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate.
Add the wine and scrape up any browned bits with a wooden spoon.
Boil over high heat until syrupy, 2 to 3 minutes.
Add the cream and simmer to thicken slightly, 2 to 3 minutes.
Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin side up.
Simmer until fish if just firm and translucent, 5 to 7 minutes.
Serves 4.
