Article by Mama Jock
Fish Chowder
8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 oz.) chicken broth
4 medium red potatoes, cubed
2 TBSP. all-purpose flour
1 pint half-and-half cream
1 lb. flounder fillets, cubed
1 TBSP. minced fresh tarragon or 1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
In a large saucepan over medium heat, cook bacon until crisp.
Drain, reserving 1 tsp. of drippings.
Crumble bacon and set aside.
Saute onion and celery in the drippings.
Add broth and potatoes. Bring to a boil, reduce heat; cover and cook for 20 minutes or until potatoes are tender.
Combine flour and cream until smooth; gradually stir into soup.
Bring to a boil and cook and stir for 2 minutes.
Stir in the flounder, tarragon, salt and pepper and reserved bacon.
Reduce heat; simmer, uncovered for 5 to 10 minutes or until fish flakes with a fork.
Makes 2 1/4 qts.
Mahi-mahi with Bell Pepper Couscous
3 TBSP. extra-virgin olive oil
1/3 cup parsley, chopped
Juice of 1 lemon, plus 2 tsp. grated peel
Juice of 1 lime, plus 2 tsp. grated peel
Segments of 1 orange, chopped, plus 2 tsp. grated peel
1 TBSP. hot pepper sauce
1 TBSP. fresh thyme, chopped
Salt and pepper
4 pieces mahi mahi
1 red bell pepper, chopped
4 scallions, chopped
2 1/2 cups chicken broth
1 1/2 cups couscous
In a shallow dish, combine 2 TBSP. extra-virgin olive oil, the parsley, lemon juice and peel, hot sauce and thyme; season with salt and pepper.
Add the fish and let marinate for 15 minutes.
Preheat grill or grill pan to medium.
In a medium saucepan, heat the remaining 1 TBSP extra-virgin olive oil.
Add the bell pepper and scallions, season with salt and pepper and cook until softened.
Add the chicken broth and bring to a boil.
Stir in the couscous, cover and keep warm.
Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange.
Serve with the fish.
Serves 4.
Blackened Fish Fillets
2 tsp. paprika
1/2 tsp. dried oregano, crumbled
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
4 flounder fillets
2 TBSP. vegetable oil
Blend paprika, oregano, onion powder, cayenne, salt and pepper in a bowl.
Pat the fish dry with paper towels, then rub spice mixture into both sides of the fish.
Heat oil in a large skillet over medium-high heat.
Add the fillets and cook 4 minutes.
Flip fish over and cook 3 to 4 minutes until fish flakes easily with fork.
Serve immediately.
Serves 4.
Flounder Sandwiches with Tartar Sauce
1/2 cup mayonnaise
1 TBSP. sweet pickle relish
1/2 tsp. garlic powder
1 1/2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1/3 cup yellow cornmeal
2 tsp. Cajun seasoning
1/4 tsp. salt
4 flounder fillets, cut in half
2 tsp. canola oil
Cooking spray
4 hamburger buns
Lettuce, tomato slices, lemon wedges
Combine first 5 ingredients in a small bowl.
Combine cornmeal, Cajun seasoning, and salt in a shallow dish.
Dredge fillet halves in cornmeal mixture, shaking off excess.
Heat a large nonstick skillet over medium-high heat.
Add oil and cook fish 5 minutes.
Coat fish with cooking spray, turn, and cook fish 5 minutes or until fish flakes easily with fork.
Spread 1 TBSP. of mayonnaise mixture on each bun half.
Serve each hamburger with 2 fillet halves, topped with the lettuce and tomato. Serve with lemon wedges.
Serves 4.
If you would like to submit your favorite seafood recipe for possible publication in “The Galley” you can email it to [email protected] or mail it to Coastal Fisherman Recipes, 12748 Sunset Avenue, Ocean City, MD 21842.
