Article by Mama Jock
Flounder and Eggplant
1 medium eggplant sliced crosswise into circles, about 3/4 inch thick
4 flounder fillets
Saute eggplant in butter or oil until they get soft on both sides.
Place eggplant in greased baking pan.
Saute a sliced onion and a diced green pepper in butter with a dash of garlic powder until soft. Set aside.
Place fillets on the eggplant slices.
Put thin lemon rings on fillets and sprinkle lightly with seasoned bread crumbs.
Place sauteed onion and peppers over breadcrumbs.
Dot with butter and bake at 375 degrees until fish is opaque.
Chop a large fresh tomato and fresh parsley and top each serving.
Serves 4.
Crab Balls and Red Pepper Dip
1 lb. jumbo lump crabmeat
1 lb. backfin crabmeat
1 small red pepper, chopped fine
1 small red onion, chopped fine
1 scallion, sliced fine
6 TBPS. mayonnaise
4 TBPS. Cajun Seasoning
Juice of 2 lemons
1/2 cup unseasoned breadcrumbs
4 cups panko breadcrumbs
Canola oil
Preheat oven to 350 degrees.
In mixing bowl, combine mayonnaise, lemon juice, and Cajun Seasoning.
Add crabmeat, peppers, onions, scallions, unseasoned breadcrumbs and mix well.
Form into 2 oz. balls.
Coat the balls with the panko breadcrumbs evenly and refrigerate for 15 minutes.
In a large saute pan heat oil on medium-high.
Fry the crab balls until light brown then finish in pre-heated oven for 10 minutes or until golden brown.
Can also be baked in a 375 degree oven until golden brown for about 15 minutes.
Sauce:
In sauce pot combine and cook down until soft, medium heat, 4 chopped red peppers, 1 small onion chopped, 3 TBPS. olive oil, and 2 cloves of garlic.
Add 1 cup of white wine and 1 TBSP. of sugar and bring to a boil.
Transfer to a blender and mix until smooth.
Pour back into sauce pot, add 1/2 cup heavy cream,
2 oz. of butter and simmer until a saucy texture.
Makes 14 crab balls.
Shark on the Barbie
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup parsley, chopped
2 TBSP. lemon juice
1/3 TBSP. pepper
2 cloves garlic, minced
6 shark steaks
Combine all of the ingredients except the shark steaks, mixing well.
Add the shark and marinate for 2 hours.
Remove steaks from
the marinade, reserving marinade.
Grill fish 6 minutes on each side or until fish flakes with fork, basting frequently with marinade.
Shark Marsala
4 shark steaks, 3/4 to 1inch thick
3/4 tsp. salt
1/2 tsp. pepper
3 TBSP. flour
1/4 cup butter
1/4 cup dry Marsala wine
1/2 cup water
1 TBSP. parsley minced
Sprinkle shark with salt, pepper and flour.
In a large skillet, saute fish 2 minutes on each side until crusty and lightly browned.
Place shark on a plate and keep warm.
Reduce heat and add Marsala wine and water.
Return shark to skillet and cover.
Simmer 15 minutes; sprinkle with parsley.
Roasted Sea Bass with Orzo Salad and
Mango Puree
Orzo Salad:
1 lb. orzo pasta
3 TBPS. cumin
1/2 cup of zucchini, small diced
l link of Andouille or Chorizo sausage, smoked and cut into small diced pieces
1/2 carrot, diced small
1 red pepper, diced small
1 green bell pepper, diced small
1/2 cup cilantro, chopped fine
3 TBPS. olive oil
Salt and pepper to taste
Boil orzo until soft.
Drain and shock with cold water; drain again.
Place pasta in a bowl, add the oil and mix thoroughly.
Add the remaining ingredients.
Serve warm or chilled.
Sea Bass:
Preheat oven to 400 degrees; pat fish dry.
Season fish with salt and pepper.
In a heavy bottom oven proof pan add enough oil to coat the bottom.
Heat to medium high and add the sea bass, skin side down first.
Once the fish begins to brown add 1 TBPS. of butter.
Place the pan in oven for 5 to 7 minutes, depending on thickness of fillets.
Serve with orzo salad and mango puree.
Mango Puree:
1 or 2 ripe mangos
1/2 cup sugar
1/4 cup water
Place all ingredients in blender and puree as fine as possible.
Strain if necessary.
All of the recipes shown in the Coastal Fisherman are now available online at www.coastalfisherman.net.
