Article by Mama Jock
Grilled Flounder with Peach BBQ Sauce
4 (7 oz.) flounder fillets
salt and pepper to taste
1 lime, juiced
BBQ Sauce:
3/4 cup ketchup
3 TBSP. prepared mustard
1/2 cup oil
1/2 cup apple cider vinegar
Pinch garlic salt
3 TBSP. Worcestershire sauce
3 tsp. paprika
1/4 cup lemon juice
3/4 cup water
1/2 cup onions, finely chopped
2 cups fresh or canned peaches
Mix all the ingredients for the BBQ sauce together in a saucepan, excluding the peaches and simmer over medium heat for 15 to 20 minutes.
Puree the 2 cups of peaches.
Once the sauce is cooked, add the peaches and stir together.
Preheat grill; season flounder and grill until fish flakes easily with fork.
Once cooked and plated, ladle the peach barbecue sauce on top of the fillets.
Serves 4.
Clam Chowder
2 dozen hard shell clams
1 qt. half and half
1 large onion, chopped
7 slices bacon
1/4 tsp.pepper
1/2 tsp.salt
2 cups diced boiled potatoes
4 TBSP. butter
Preheat oven to 350 degrees.
Place clams on a cookie sheet and bake until clams just open.
Reserve the clam broth and place the clams in a large pot.
Fry the bacon in a skillet, remove the bacon and fry onions in the bacon fat.
To the clam pot, add the boiled potatoes, onions, half and half, clam broth, salt and pepper, and the fried bacon.
Simmer until warm, but do not let boil.
Just before serving, add butter.
Serves 4-6.
Cream of Crab Soup
1 lb. crab meat
1 small onion, chopped
2 TBSP. butter
1 qt. cream or half and half
Parsley
1 cup chicken stock
4 TBSP. flour
1/2 cup sherry
Salt and pepper
Saute the onion in butter until transparent.
Stir in flour.
Add the chicken stock and slowly pour in the cream until thickened.
Add salt and pepper.
Serve soup in bowls, garnished with parsley and sherry.
Serves 8
Grilled Tuna with Chinese Barbeque Sauce
2 TBSP. canola oil
1 TBSP. minced garlic
1 TBSP. minced ginger
1 TBSP. minced green onion
1 tsp. red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 TBSP. honey
2 tsp. sesame oil
4 tuna steaks
Salt and pepper
3 cups baby spinach
Heat a medium saucepan.
Add the canola oil and saute garlic, ginger, and green onion until tender.
Add the red pepper flakes.
Mix the remaining ingredients in a separate bowl and add to the saucepan.
Bring to a low simmer and cook for 10 minutes.
Preheat and oil grill.
Lightly season the tuna steaks with salt and pepper.
Grill fish on one side for 4 to 5 minutes.
Flip the tuna over and brush with the barbecue sauce, continue cooking until desired doneness.
Divide the spinach among 4 plates.
Place the tuna steaks on top of the beds of spinach while the steaks are still very hot. This will wilt the spinach.
Serves 4.
Tuna with Lemon, Capers, and Rosemary
4 tuna fillets
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 TBSP. minced rosemary leaves
8 lemon slices
1/4 cup lemon juice
1/2 cup Marsala or white wine
4 tsp. capers
4 pieces of aluminum foil
Brush top and bottom of tuna with olive oil and season with salt, pepper, and rosemary.
Place each piece of fish on a piece of foil large enough to fold over and seal.
Top each piece of tuna with 2 lemon slices, 1 TBSP. of lemon juice, 2 TBSP. of wine, and 1 tsp. of capers.
Wrap up fish tightly in the foil packets.
Preheat grill or grill pan to medium-high heat.
Place the foil packets on the hot grill and cook for 10 minutes.
Serve in the foil packets.
Serves 4.
Fish House Punch
3/4 liter bottle dark rum
15 oz Cognac
7 1/2 oz peach brandy
7 1/2 oz lemon juice
7 1/2 oz simple syrup
Place a block of ice into a punch bowl.
Add rum, Cognac, peach brandy, lemon juice and simple syrup.
Stir well.
Serve in punch cups or white wine glasses.
