Article by Mama Jock
Baked Flounder with New Potatoes
1 1/4 lbs. new potatoes, cut into 1/2 inch pieces
2 TBSP. extra-virgin olive oil
3 tsp. chopped fresh thyme
Salt and pepper, to taste
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 TBSP. capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine
4 flounder fillets
Preheat oven to 400 degrees.
Toss the potatoes with 1 TBSP. olive oil, 1 tsp. thyme, salt and pepper to taste in a bowl.
Coat a trimmed baking sheet with cooking spray; add the potatoes and spread in an even layer.
Roast until browned and crisp, tossing halfway through, about 35 minutes.
Toss the tomatoes, olives, capers and garlic with 1 tsp. olive oil, 2 TBSP. vinegar and 1 tsp. thyme in a bowl.
Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer.
Roast until softened, 15 minutes.
Mix the remaining 2 tsp. olive oil and 1 tsp. thyme, 2 TBSP. vinegar, salt and pepper to taste in a bowl; brush on fish.
Place the fillets on top of the roasted tomato mixture and return to the oven for about 10 minutes.
Divide among plates and serve with the potatoes.
Serves 4.
Grilled Soft Shell Crabs
12 soft shell crabs
Marinade:
1 cup salad oil
2 TBSP. white vinegar
1 tsp. salt
1/4 tsp. tarragon leaves
1 tsp. lemon-pepper seasoning
1 tsp. lemon juice
1/8 tsp. garlic powder
Mix ingredients together.
Let stand several hours at room temperature to let the flavors blend before using.
Makes 1 cup.
Liberally baste bottom side of crabs with marinade and carefully place, bottom-side down, on barbecue grill.
Grill over slow fire, at least 12 inches from coals for 5 minutes.
Liberally baste top of crabs with marinade, turn carefully, and grill 5 more minutes.
Serves 6.
Panko Crusted Tautog with Garlic/Lemon Sauce
4 tautog fillets
1 cup flour
Cayenne
2 eggs, well beaten
2 cups panko
1/2 cup olive oil
3 TBSP. butter
2 garlic cloves, minced
1/2 lemon, juiced
Place flour and dash of cayenne in a pie plate; dredge the fillets on both sides, shaking off excess.
In another dish, place beaten eggs mixed with a small amount of water, mixing well.
Place fillets in egg wash, then coat with the panko bread crumbs.
Heat olive oil in a large frying pan until it just begins to smoke.
Fry fish for 3-4 minutes, depending on thickness or until golden brown on both sides.
Drain on paper towels.
In a separate pan melt the butter, saute the garlic until lightly golden and add juice of the lemon to taste.
Add the cooked fillets to the butter mixture, lightly coating each side.
Serve with wild rice.
Serves 4.
Shrimp with Feta and Dill
1 1/2 tsp. olive oil
1 large onion, chopped
1/2 cup dry white wine
3 large garlic cloves, minced
1 (14 oz.) can fire-roasted diced tomatoes
1/4 tsp. red pepper flakes
1 lb large shrimp, peeled and deveined
1/4 cup feta, crumbled
1/4 cup fresh chopped dill
2 cups cooked brown rice
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, until golden brown, about 5 minutes.
Stir in wine and garlic; simmer 1 minute.
Add tomatoes and pepper flakes; bring to a boil.
Reduce heat and simmer, uncovered, 3 minutes.
Add shrimp; simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes.
Remove from heat. Stir in feta and dill and let stand until feta softens slightly.
Spoon 1/2 cup rice onto plates and top evenly with shrimp and sauce.
Serves 4.
Flounder with Creamy Spinach Sauce
6 flounder fillets
6 TBSP. butter
4 TBSP. flour
1 box frozen chopped spinach, thawed and well drained
Salt and pepper, to taste
1/4 tsp. ground nutmeg
1 TBSP. garlic, minced
1/4 cup onion, minced
1 1/4 cup plain greek yogurt
1 bunch scallions, thinly sliced
1/4 cup parmesan cheese, grated
Preheat oven to 375 degrees.
In a large saucepan, melt the butter.
Whisk in the flour; cook over medium heat, stirring constantly until smooth.
Reduce heat; stir in spinach, salt, pepper, nutmeg, garlic and onion.
Stir and cook just until heated.
Remove from heat and gradually stir in yogurt.
Grease a baking pan with olive oil.
Spoon in the spinach mixture.
Place the fillets over the spinach and sprinkle with salt and pepper, to taste.
Place the scallions on top and sprinkle with the parmesan cheese.
Bake for 15-25 minutes.
Serves 6.
Deep-Dish Crab Pie
1/2 cup finely chopped carrot
2 TBSP. butter
1/4 cup sliced green onions
1 tsp. dill weed
1 tsp. basil
1 lb. crab meat
1 unbaked pie shell in 10-inch quiche pan
1 can (13 oz.) evaporated milk
5 eggs
3 TBSP. dry sherry
1 TBSP. prepared mustard
1/2 tsp. salt
Preheat oven 325 degrees.
In medium size skillet, cook carrot in butter until tender.
Add onions, dill weed and basil; cook 1 minute.
Remove from heat; gently stir in crab meat.
Spoon into shell.
Beat remaining ingredients and pour over crab mixture.
Bake on bottom rack of preheated oven for 50 to 55 minutes until knife inserted near center comes out clean.
Let stand 15 minutes.
Serves 6.
Shrimp and Asparagus with Linguine Pesto
8 oz. whole wheat linguini
1 bunch asparagus, trimmed, cut into 2-inch pieces
3 tsp. olive oil
1 lb. shrimp, peeled and deveined
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 (14 oz.) can Italian peeled tomatoes
1/4 tsp. salt
3 TBSP. prepared pesto
Grated zest of one lemon
10 pitted black olives, chopped (not cured in oil)
Cook linguini according to package instruction, omitting salt, and adding asparagus during last minute of cooking.
Drain and keep warm.
Heat 1 tsp. oil in large nonstick skillet over medium-high heat.
Add shrimp, garlic, and pepper flakes; cook, stirring frequently, just until shrimp turn pink.
Transfer to plate.
Serves 4.
Grilled Calamari and Orzo Salad
1/2 cup whole wheat pasta
1 lb. fresh calamari
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 pint grape tomatoes, halved
1 (7 oz.) jar roasted red bell peppers, thinly sliced (not oil packed)
1/4 cup scallions, sliced
1 TBSP. capers, rinsed and drained
Zest and juice of 1/2 lemon
1/4 cup fresh parsley, chopped
6 cups your choice of greens
Cook orzo according to package directions, omitting salt.
Drain and rinse under cold running water; drain again and put into large bowl.
Prepare grill.
Toss calamari with 1 tsp. oil, 1/4 tsp. each salt and pepper.
Place in pan and grill, turning occasionally, until cooked through.
Cut calamari bodies into 1/2 inch thick rings and tentacles into small sections; add to bowl with orzo.
Add tomatoes through parsley, remaining salt and pepper and 1 tsp. olive oil; toss to combine.
Divide greens and top with calamari salad.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
