Article by Christine Budd
Panko Sea Bass
Ingredients:
8 ounce black sea bass, cut into 2 fillets
1/4 cup plus 2 Tablespoons extra virgin olive oil
1 cup panko breadcrumbs {or use regular breadcrumbs}
1/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon thyme
1/2 teaspoon sweet paprika
1/8 teaspoon black pepper
1/2 teaspoon salt
Directions:
Preheat the oven to 375°F.
Pat each fillet dry with a paper towel.
In a shallow bowl mix the panko breadcrumbs, parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside. Pour the 1/4 cup olive oil into another shallow bowl.
Dredge the fish in the olive oil and then into the dry ingredients making sure both sides are coated. Place on a clean plate.
Heat a cast iron skillet or a regular skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 3-4 minutes. Flip over and cook until seared, about 1 minute.
Transfer the pan to the oven and roast about 3-4 minutes or cooked to the desired degree of doneness, at least 145°F.
Fast Vietnamese Caramel Bluefish
Ingredients:
4 (6 oz.) skin-on bluefish fillets
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
1/3 cup light brown sugar
2 tablespoons Asian fish sauce
1½ tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)
Directions:
Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
Note:
If you can’t get lemongrass, peel a 2-inch strip of lemon or lime zest with a peeler and use that instead.
Fillet of Fish Stuffed with Spinach & Feta
Ingredients:
4 flounder fillets
1 (10 ounce) package frozen spinach, thawed and drained
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped onion
2 ounces crumbled feta cheese
1 tablespoon grated parmesan cheese
1/8 teaspoon nutmeg
1 tablespoon paprika
1 tablespoon oregano
Salt and pepper to taste
Directions:
Heat oil in saucepan.
Add garlic and onion and saute for a minute or two.
Add spinach to pan.
Saute until all water evaporates. About 3 minutes.
Take off heat. Add feta and parmesean. Season with nutmeg, salt and pepper.
Set aside to cool.
Season fish with salt and pepper.
Place about 2 tablespoons of filling onto the center of each piece of fish.
Roll fish aroung stuffing.
Place fish seam side down into baking dish.
Drizzle with olive oil if desired.
Sprinkle fish with oregano and paprika.
Bake at 400 degrees uncovered for 30 minutes or until fish flakes easily with a fork.
Grilled Cajun Beer Basted Red Drum
Ingredients:
3 lbs. redfish fillets, skin on but scaled
1 tablespoon garlic, minced
1/2 teaspoon black pepper, fresh-ground
4 tablespoons butter, unsalted
2 tablespoons Worcestershire sauce
2 tablespoons cajun seasoning
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer
Directions:
Rinse fillets and pat dry. Sprinkle cut sides with garlic and pepper, pressing them gently onto fillets.
In small saucepan, melt the butter over medium heat and add 1 tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper and parsley.
Stir and sauté until onion translucent, sauce darkened and slightly thickened. Do not burn garlic - it will become bitter and spoil baste.
Add bottle of beer, 2nd tablespoon of Worcestershire sauce and simmer 15 minutes on medium-high heat.
Lay fillets onto oiled grill grates or place on oiled aluminum foil over grill grates . Cook 20 minutes over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
Spicy Baked Sea Trout with Lemon Sauce
Ingredients:
2 pounds of sea trout fillets or other firm fleshed fish
2 Tablespoons minced onion
¼ cup stick unsalted butter melted
2 Tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon paprika
2 teaspoon red pepper flakes
Dash of black pepper
1 Tablespoon capers rinsed (optional)
Directions:
Heat oven to 350 F.
Butter a glass casserole -large enough so that the fillets aren’t crowded.
Lay the fillets in a single layer in the glass casserole.
Whisk the melted butter, lemon juice, minced onion, salt, paprika, red pepper flakes, black pepper until well blended. (Also add the capers if you wish.) Pour the sauce evenly over the fillets.
Bake in the heated oven for 20 to 25 minutes. They will be firm but still moist.
Serve immediately and spoon some additional sauce over the fillets.
Gin Basil Smash Cocktail
Ingredients:
½ ounce simple syrup
5-10 basil leaves
1 ounce lemon juice
2 ounces gin
Ice
Basil leaves for garnish
Directions:
In a mixing glass, muddle the simple syrup, basil leaves, lemon juice, and gin.
Add ice and shake vigorously for about twenty seconds.
Strain the mixture into a rocks glass filled with ice.
