Article by Mama Jock
Pan Roasted Sea Bass
4 TBSP. olive oil, divided
1 large onion, chopped
1/4 cup Marsala or white wine
2 TBSP. butter
8 oz. fresh mushrooms, sliced
1/2 cup chicken stock
Salt and pepper, to taste
2 sea bass fillets
1 TBSP. parsley, chopped
Preheat oven to 450 degrees.
Heat 2 TBSP. of olive oil over medium-high heat; saute onion until translucent.
Deglaze the pan with the wine and when most of the wine is cooked off, add the mushrooms and butter.
Reduce the heat to medium; cook until the mushrooms are tender.
Add the chicken stock, salt and pepper, and let the sauce cook down until it thickens a little.
In an oven-proof saute pan heat the other 2 TBSP. of olive oil.
Season the fillets with salt and pepper and add to the hot saute pan.
Cook fillets for about 3 minutes on each side and then transfer to the oven for 3 to 4 minutes.
Spoon some of the oven-mushroom mixture onto plates and top with the pan roasted fillets.
Serves 2.
Crab Cakes with Creole Sauce
1 (8 oz.) container jumbo crabmeat
2/3 cup panko, divided
1 tsp. Old Bay seasoning
2 TBSP. red bell pepper, minced
1 TBSP. green onion, minced
2 large eggs, divided
1 TBSP. mayonnaise
1 TBSP. fresh lemon juice
3 TBSP. butter
2 TBSP. olive oil
Creole Sauce
Creole Sauce (makes 1/3 cup)
1/4 cup sour cream
3 TBSP. mayonnaise
1 TBSP. minced green onion
1 TBSP. fresh lemon juice
1 tsp. prepared horseradish
2 tsp. Old Bay seasoning
In a medium bowl, combine crabmeat, 1/3 cup breadcrumbs, bell pepper, green onion and the Old Bay seasoning; set aside.
In a small bowl, lightly beat 1 egg.
Whisk in mayonnaise and lemon juice.
Add egg mixture to crab mixture, tossing to combine.
Shape mixture into 4 patties.
In a small bowl, lightly beat remaining egg.
Lightly brush each side of crab cake with egg, and dip in remaining 1/3 cup bread crumbs.
In a large skillet, heat butter and olive oil over medium heat.
Add crab cakes; cook 3 to 4 minutes per side or until golden.
Serve with Creole Sauce.
Serves 4.
Hot and Sour Shrimp
1/2 package dried shitake mushrooms
1/2 small unpeeled cucumber
1 TBSP. packed brown sugar
2 tsp. cornstarch
3 TBSP. rice vinegar
2 TBSP. soy sauce
1 TBSP. vegetable oil
1 lb. medium shrimp, peeled, deveined, tails on
3 cloves garlic, minced
ΒΌ tsp. red pepper flakes
1 large red bell pepper, cut in thin strips
Hot cooked Chinese egg noodles
Place mushrooms in small bowl; cover with warm water.
Soak 20 minutes to soften.
Drain; squeeze out excess water.
Discard stems, slice caps.
Cut cucumber in half lengthwise; scrape out seeds.
Cut crosswise into 1/4-inch slices.
Combine brown sugar and cornstarch in a small bowl.
Blend in vinegar and soy sauce until smooth.
Heat oil in wok or large skillet over medium heat.
Add shrimp, garlic and red pepper flakes; stir fry 1 minute.
Add mushrooms and bell pepper strips; stir fry 2 minutes or until shrimp is opaque.
Stir vinegar mixture; add to wok.
Cook, stir 30 seconds or until sauce boils and thickens.
Add cucumber; stir fry until heated through.
Serve over noodles.
Serves 4.
Costa Rican Flounder with Pineapple,
Black Beans and Rice
1 cup rice
2 cups low-sodium chicken broth
2 tsp. adobo sauce, if desired
1/4 cup freshly squeezed orange juice
1/2 lime, juiced
2 TBSP. olive oil
1/4 cup finely chopped cilantro
5 garlic cloves, more if desired
1 tsp. sugar
Salt and pepper
4 flounder fillets
2 cups tomatillo salsa (sold in a jar)
1 (15 oz.) can black beans
1 cup diced fresh pineapple
2 limes thinly sliced
Combine rice and chicken broth.
Bring to boil; reduce to low; cook until rice is tender.
Add 2 tsp. hot adobo sauce, if using.
Heat oven to 400 degrees.
In a bowl, whisk together orange juice, lime juice, oil, 2 TBSP. cilantro, garlic and sugar; season with salt and pepper.
Add fillets to the marinade, turning to coat.
Place in refrigerator for 2 hours, turning occasionally.
Place cooked rice, salsa, beans, pineapple and remaining 2 TBSP. of cilantro in 2 or 3 quart baking dish.
Remove fillets from marinade, reserve marinade, and lay the fillets over the rice mixture overlapping if necessary.
Pour the reserve marinade over fish.
Shingle the lime slices over fish.
Bake until fish flakes easily, is opaque and cooked through, 25 to 30 minutes.
Serves 4.
Grilled Flounder and Summer Squash Packets
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 shallots, sliced thin
7 garlic cloves, sliced thin
Salt and pepper
1 lb. yellow summer squash, sliced 1/4-inch thick
3/4 lb. plum tomatoes, sliced 1/2-inch thick
1/4 cup capers, rinsed
4 skinless flounder fillets
1 lemon, sliced 1/4-inch thick
2 TBSP. minced parsley
Spray centers of four 18x14-inch sheets of heavy duty foil with vegetable spray.
Microwave oil, shallots, garlic, 1 tsp. salt and 1 tsp. pepper in small bowl until garlic begins to brown.
Combine squash, tomatoes, capers and garlic oil in large bowl.
Pat fish dry and season with salt and pepper.
Divide vegetable mixture evenly among centers of each piece of foil.
Top vegetables mixture with fish, then top fish with lemon slices.
Bring short sides of foil together and crimp to seal tightly.
Crimp remaining open ends of packets.
Grill packets over hot fire, squash side down, until fish is cooked through and vegetables are tender. About 10-15 minutes.
Let rest for 5 minutes.
Cut packets open, sprinkle with parsley and drizzle with extra oil.
Serves 4.
Beer and Orange Marinated Tuna Steaks
Salsa:
2 large nectarines, pitted, cut into 1/2 in. dice
3 TBSP. red onion, finely chopped
1/2 jalapeno pepper, diced
2 TBSP. fresh cilantro, chopped
1 TBSP. lime juice
1/4 tsp. salt
Tuna:
1/2 cup beer
1/4 cup orange juice
1/3 cup green onions, chopped
1/4 cup soy sauce
2 TBSP. lemon juice
2 TBSP. fresh ginger, grated
3 cloves garlic, minced
2 TBSP. sugar
4 tuna steaks, about 3/4- inch thick
Combine nectarines through salt in medium bowl.
Combine beer, green onions, orange juice, soy sauce, lemon juice, ginger, garlic and sugar in a large bowl; mix well.
Add tuna, turning to coat.
Refrigerate 30 minutes, turning occasionally.
Prepare grill for direct cooking over medium-high heat.
Remove tuna from marinade; place on oiled grill.
Grill tuna 3 minutes per side or until pink in center. Serve with salsa.
Serves 4.
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