Article by Mama Jock
Pecan Trout
1/3 cup chopped pecans
10 saltine crackers
1 clove garlic, chopped
1/4 tsp. salt
3 TBSP. milk
2 trout fillets
Cooking spray
2 tsp. canola oil, divided
Lemon wedges
Place first four ingredients in food processor and process until finely ground.
Place mixture in a shallow dish.
Place milk in a separate shallow dish.
Dip fish in milk; then dredge in cracker mixture.
Coat fish with cooking spray.
Heat 1 tsp. of oil in a large nonstick skillet over medium high heat; add one fillet and cook 2 to 3 minutes on each side.
Remove fillet from pan and repeat procedure with other fillet.
Serve with lemon wedges.
Serves 2.
Barbecued
Sea Bass
4 fillet portions
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
8 slices bacon, divided
1 TBSP. plus 1 tsp. lemon juice, divided
Rinse fillets in cold water; pat dry and sprinkle with salt, pepper, and paprika. Set aside.
Place 2 slices bacon on a large piece of heavy-duty aluminum foil.
Place a bass fillet lengthwise on each bacon slice.
Sprinkle 1/2 teaspoon lemon juice over each fillet.
Fold foil edges over, and wrap securely.
Repeat procedure with remaining ingredients to make 3 additional packets.
Grill packets over hot coals 10 minutes.
Turn packets, and grill an additional 10 minutes or until fish flakes easily when tested with a fork.
Serves 4.
Cod Italiano
2 TBSP. olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
1/2 cup black olives, sliced
1 TBSP. parsley, minced
1/2 tsp. Italian seasoning
1/2 cup dry white wine
1 pound cod fillets
Salt and pepper to taste
Rice, cook separately
Heat oil in large fry pan.
Saute onions and garlic until softened.
Stir in tomatoes and rest of ingredients; simmer 10 minutes.
Place cod fillets in sauce and simmer 5 more minutes or until fish turns white.
Serve over rice.
Serves 4.
Tautog Baked in Tomato Sauce
1 1/2 pounds tautog fillets
1 cup onion, chopped
2 cloves garlic, minced
1 TBSP. olive oil
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 bay leaf
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 cup dry white wine
1 TBSP. parsley, minced
Salt and pepper to taste
Cut fillets into bite size pieces; set aside.
In a soup pot, sauté onion and garlic in the olive oil just until tender.
Add tomato sauce, tomatoes, wine and rest of ingredients except parsley.
Simmer 20 to 30 minutes.
Add the fillet pieces and cook 10 minutes.
Add parsley and serve over rice.
Makes 7 cups.
Fish Tacos
Vegetable oil, for frying
1 1/2 cups thinly sliced red or green cabbage
1/2 cup fresh cilantro, chopped
Juice of 1 lime, plus wedges for serving
2 TBSP. honey
1/2 cup mayonnaise
Salt to taste
12 corn tortillas
3/4 cup flour
1/2 tsp. chili powder
Pepper
1 1/4 pounds skinless flounder fillet, cut into 2 by 1/2 inch pieces
1 avocado, skinned and sliced
1/2 cup salsa
Heat 3 inches of oil in a medium pot over medium-low heat until a deep thermometer registers 375 degrees.
Toss cabbage, cilantro, lime juice, honey and mayonnaise in a bowl; season with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, salt and pepper to taste in a shallow bowl.
Dredge the fish in the flour mixture, then fry in batches until golden, 2 to 3 minutes.
Drain on paper towels.
Fill the tortillas with the fish, avocado, slaw and salsa.
Serve with lime wedges.
Serves 4.
Italian
Baked Clams
1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves, chopped fine
3 TBSP. fresh oregano leaves, finely chopped
2 TBSP. parsley, finely chopped
Pinch crushed red pepper flakes
Salt to taste
2 to 3 TBSP. extra-virgin olive oil
1/2 to 3/4 cup chicken stock
Preheat the oven to 450 degrees.
Place the clams on a sheet tray; bake for 2 to 3 minutes or until the clams just begin to open a little.
Using a butter knife, pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs and the next 5 ingredients.
Add the olive oil and stir until well combined.
Add the chicken stock until the mixture is quite wet.
Taste to check if more salt is needed.
Fill each clam full of the bread crumb mixture.
Pack the bread crumbs down to secure the edges. This will keep the clam moist. Place the clams on a sheet tray and add 1/2 cup of water to the tray. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are brown and crispy.
Makes 1 dozen.