Article by Mama Jock
Baked Flounder
2 cups new potatoes, cubed (1 inch pieces)
4 TBSP. butter room temperature
3 TBSP. minced parsley
2 TBSP. lemon zest
2 TBSP. fresh lemon juice
1 TBSP. green onion, minced
2 tsp. fresh dill, minced
2 cloves garlic, minced
4 flounder fillets
2 cups sugar snap peas
1 1/2 cups carrots, cut into matchsticks
2 tsp. salt
1 tsp. pepper
Preheat oven to 450 degrees.
Combine potatoes and water, boil until tender.
In a small bowl, combine butter, parsley, lemon zest, lemon juice, green onion, dill and garlic; set aside.
Cut 4 (15x13 inch) rectangles of parchment paper; fold each rectangle in half lengthwise and open out flat.
Place 1 fillet on one-half of each parchment sheet in the middle near the crease.
Top each evenly with sugar snap peas, carrots and cooked potatoes.
Sprinkle each with salt, pepper and butter mixture.
Fold paper edges over to enclose fish; cut off open corners of parchment to make a half moon.
Pleat and crimp edges to make airtight seal.
Place packets on a rimmed baking sheet and bake for 10 minutes.
Open packets carefully to release steam.
Serve immediately.
Serves 4.
Striped Bass with Mushrooms
4 TBSP. butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Salt and pepper to taste
1 pack white mushrooms, trimmed and quartered
4 striper fillets, skin on, 1-inch thick
2 TBSP. extra virgin olive oil
3/4 cup white wine
3/4 cup heavy cream
Chopped parsley for garnish
Heat the butter in a large skillet.
Add the shallots and thyme and cook for about 7 minutes.
Season with salt and pepper.
Add the mushrooms, stirring occasionally until brown and tender.
Season the fish with salt and pepper.
Heat the oil in another large skillet over medium-high heat.
Add the fish, skin side down and cook until the skin is crisp.
Transfer to a plate. Add the wine to the skillet and scrape up any brown bits using a wooden spoon.
Boil over high heat until syrupy, 2 to 3 minutes.
Add the cream and simmer to thicken slightly.
Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin side up.
Simmer until the fish is just firm, 5 to 7 minutes.
Garnish with parsley.
Serves 4.
Grilled Marinated Swordfish
6 swordfish steaks
1 cup vegetable oil
1 lemon, juice only
5 cloves garlic, minced
2 TBSP. dried basil
1 TBSP. dried oregano
1 tsp. celery salt
1/2 cup butter, melted
1/2 tsp. black pepper
Parsley for garnish
Combine oil, the juice of 1 lemon, garlic, basil, oregano, celery salt and pepper.
Mix well. Brush both sides of the fish generously with the mixture.
Place the steaks in a shallow dish; pour marinade over fish.
Refrigerate for 2 hours, turning steaks every 30 minutes.
Grill about 6 inches from coals for 5 minutes.
Turn and baste with marinade.
Grill for 6 to 7 more minutes.
Serve brushed with the melted butter and top with fresh parsley.
Serves 6.
Bacon Wrapped Scallops with Spicy Mayo
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Salt and pepper
1 cup mayonnaise
1/4 cup hot chili paste
1 lime, juiced
3 TBSP. chopped cilantro
2 heads Bibb lettuce
3 avocados, sliced
Heat the broiler.
Wrap each scallop in a piece of bacon and secure it with a toothpick.
Place the scallops onto a baking sheet, drizzle them with olive oil and season them with salt and pepper.
Broil them for about 10 to 15 minutes until the bacon is cooked through, turning once.
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice and chopped cilantro.
Stir well and refrigerate until ready to use.
To serve, line a large platter with the lettuce leaves.
Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayo.
Serves 20 appetizers.
Grilled Striped Bass with Cucumber Salsa and Lime
4 fish fillets
Olive oil
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
Salsa
Using a basting brush, coat the fillets with the olive oil.
Sprinkle all of the spices over fish.
Heat grill to 350 degrees.
Grill striper for 4 minutes.
Turn and grill for approximately 4 minutes.
Serve with Salsa.
Cucumber Salsa with Lime
1 seedless cucumber, cut into small dice
1/2 small red onion, cut into small dice
1/3 medium green pepper, cut into small dice
1/2 medium jalapeno, stemmed, seeded and minced
2 TBSP. minced fresh parsley
2 TBSP. lime juice
Salt and pepper to taste
Mix all ingredients in a medium bowl.
Let stand for 10 minutes.
Note: Salsa can be covered and refrigerated for up to 2 hours before serving. Makes 2 cups.
Serves 4.
If you would like to share your favorite seafood recipes with Coastal Fisherman readers, you can email them to [email protected].