Article by Mama Jock
Shrimp Scampi Around the Campfire
1 lb. large shrimp, peeled and deveined
2 lemons, thinly sliced
3 cloves garlic, thinly sliced
2 TBSP parsley, finely chopped
Crushed red pepper flakes
4 TBSP butter
White wine
Kosher salt
Freshly ground black pepper
Heat grill to high.
Cut four 12-inch sheets of foil.
Top each piece of foil with shrimp, lemons, garlic, parsley, crushed red pepper flakes, and butter.
Drizzle with white wine.
Season with salt and pepper.
Fold foil packets crosswise over the shrimp mixture, covering completely.
Roll top and bottom edges to seal closed.
Grill until shrimp is cooked through, 10 minutes.
Serve.
The
Perfect Tuna Melt
2 tuna fillets cooked as desired
Onion, medium size, chopped
1/2 stalk celery, chopped
1 clove garlic, minced
1 TBSP parsley, chopped
4 TBSP mayonnaise
3 TBSP olive oil, divided
1/3 cup mozzarella, shredded
Bread, sliced
Butter, softened
Salt and pepper to taste
Cook tuna in cast iron skillet until fillets flake easily with a fork. Set aside.
Chop onion, celery, and parsley.
Mince garlic and add ingredients to tuna.
Add mayonnaise, olive oil, and mozzarella cheese.
Combine all ingredients until well incorporated.
Salt and pepper to taste.
Place a non-stick skillet on the stove and add 1 TBSP of olive oil.
When the skillet is hot, take a slice of bread and generously spread butter on one side.
Place the bread (buttered side down) in the hot skillet. Be sure to keep the temp at a consistent heat.
Using a spoon, scoop about 2 TBSP of tuna salad onto bread while it is browning.
Butter another slice of bread and place non-buttered side on top of tuna.
Using a spatula, check to see if the bread is toasted brown. If so, turn the tuna melt over and grill the other side until it’s golden brown.
Serve.
Grilled Scallops with Honeydew-Avocado Salsa
Finely grated lime zest
2 TBSP fresh lime juice
1 TBSP extra-virgin olive oil
1 1/2 lb. honeydew melon
1 Hass avocado
Salt and freshly ground black pepper
2 lb. large sea scallops
Heat grill.
In a large bowl, combine the lime zest and juice with 1 TBSP of olive oil.
Using a rubber spatula, gently fold in the diced honeydew melon and avocado.
Season the salsa with salt and black pepper.
Drizzle the scallops with olive oil and season with salt and black pepper.
Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.
Transfer the scallops to plates, spoon the salsa alongside, and serve.
Easy Bluefish Recipe
submitted by Joe Lobos
Bluefish fillets
Mustard
Onion, 3 or 4 slices per fillet
Old Bay Seasoning
Since bluefish are easy to scale this recipe can be used with skin on or skin off.
Preheat oven to 350-degree or outdoor grill if prefered..
Spread both sides of fillets with prepared mustard and place on foil.
On top of the fish place 3 to 4 slices (depending on fillet size) of thinly sliced onion, preferably Vidalia but any type onion will do.
Lightly dust with Old Bay Seasoning and any other seasoning you prefer. Parsley, oregano or basil are 3 good choices. Be creative, don’t be afraid to experiment.
Wrap in foil and place on grill.
If using an outdoor grill, cook for 5 minutes on direct heat or 10 minutes on indirect heat. Do not flip.
If using oven, bake for 15 minutes. Do not flip.
The acid in the vinegar combined with the onion will neutralize the oiliness that many people complain about when eating bluefish.
Skillet Cajun Spiced Flounder with Tomatoes
1 tsp. olive oil
4 flounder fillets
3/4 cup onion, chopped
2 cloves garlic, minced
3/4 cup diced green bell pepper
2 1/2 cups tomatoes, chopped
1 TBSP Cajun spice seasoning
In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.
Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.
Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12 to 15 minutes.
To serve, place fish on plate and spoon sauce on top.
Serve immediately.
Sautéed Flounder Topped With A Shrimp Cream Sauce
Broth:
1 large shallot or 1/4 of a small onion, finely diced
1 TBSP butter
1 cup white wine
1 tomato, blanched and peeled
Pinch of salt and pepper
1 cup or more of small shrimp, peeled and deveined
Cream Sauce:
2 TBSP flour
2 TBSP butter
1/2 cup milk
1/2 cup half and half
White pepper and salt to taste
5 or 6 leaves of fresh basil, torn into small pieces
Flounder:
3 TBSP each of Butter and oil for sautéing
1 or 2 fillets of flounder for each person, depending on size
Flour for dusting
Salt and pepper
In a pot, sauté the diced shallot or onion in 1 TBSP of butter until translucent, then set aside.
Remove the outside wall of the peeled tomato and cut into a small dice and reserve for later.
Cut the core of the tomato into a couple of pieces and add to the pot along with the wine, salt and pepper.
Bring to a boil and add shrimp.
Cook the shrimp for about one minute until barely done, then remove and set aside.
Let the broth simmer until reduced to about half a cup.
Strain the broth and set aside.
Put the butter and flour in a pot over medium heat and whisk until blended.
Add the milk, half and half, salt and pepper, whisk to blend.
Bring the sauce to a boil and then reduce the heat and simmer until thickened.
Add the reserved broth and diced onion, then stir until combined.
Just before serving add the reserved shrimp, diced tomato and the fresh basil and stir until warmed through.
Put 3 TBSP each of butter and oil in a skillet large enough to cook the flounder fillets.
Season the fillets with salt and pepper and dust with flour.
When butter sizzles, add the fish fillets and cook on each side until cooked through and golden.
Plate the flounder and spoon the shrimp cream sauce over the fish.
Striped Bass with Corn and Green Tomato Relish
4 boneless striped bass fillets
2 TBSP light olive oil
2 tsp. fresh lemon juice
2 tsp. thyme leaves
1/4 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
Olive oil for brushing
2 TBSP light olive oil
1 1/2 cup fresh corn kernels
1/4 cup diced red onion
2 tsp. fresh thyme leaves
1/2 tsp. minced garlic
2 TBSP seasoned rice vinegar
1/4 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
1 large green tomato or 1/2 lb. fresh tomatillos
Make a few shallow slashes through the skin of each fillet with a sharp knife, to prevent fillets from curling on the grill.
Combine oil, lemon juice, thyme, salt, and pepper.
Place fillets in a shallow baking dish and brush with oil mixture.
Refrigerate while making relish.
Prepare corn relish by heating oil in a large skillet over medium-high heat.
Add corn kernels, red onion, thyme and garlic. Saute for 1 minute.
Add vinegar and continue to cook 2 to 3 minutes, until corn is crisp-tender.
Remove from heat and stir in remaining relish ingredients.
Heat gas grill, or prepare coals for a charcoal grill for direct grilling over medium heat.
Heat a nonstick grill pan directly on the grill grate until hot, about 10 minutes.
Lightly brush fillets with oil and place flesh side down on grill pan.
Grill fish (keeping the grill lid closed as often as possible) until striped bass is opaque and still moist, 5 to 7 minutes, carefully turning once when fish releases easily from the grill pan.
Serve with the corn relish.
If you would like to share your favorite seafood recipe with readers of the Coastal Fisherman, all you need to do is email the recipe to [email protected] or mail it to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
