Article by Mama Jock
Striped Bass Poached in Soy Sauce
1/2 cup soy sauce
2/3 cup water
2 tsp. sugar
Ginger
2 cloves garlic
16 scallions, trimmed and cut into 2-inch lengths
1 dried or fresh chili, optional
1 1/2 lbs. striped bass fillets, cut 1-inch thick
Combine the soy sauce, water, sugar, scallions and chili in a skillet just large enough to hold the fish.
Turn the heat to medium high, and bring to a boil.
Add the fish, and adjust the heat so the mixture bubbles.
Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through.
Serve with white rice, spooning the sauce over the fish.
Garnish with the scallions.
Striped Bass with Capers
1 cup flour
1 TBSP. black pepper
1 TBSP. white pepper
1 TBSP. cayenne pepper
2 TBSP. kosher salt
4 striped bass fillets
6 TBSP. butter, divided
1/4 cup capers
Juice of 1 lemon, plus additional lemon slices for garnish
1/2 cup white wine
1/4 cup chopped parsley for garnish
Combine the flour, peppers, and salt.
Dredge the fish fillets in the flour mixture and shake off any excess.
Melt 2 TBSP. of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn.
Place the fish fillets in the pan, skin side down, and saute until cooked on that side, about 3–4 minutes.
Carefully flip the fillets over and saute on the other side for another three minutes or so.
Drain off the excess butter and reduce the heat to a simmer.
Add the capers, caper berries, lemon juice, and wine.
Cook for about 5 minutes, then enrich the sauce with the remaining 4 TBSP. butter.
Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.
Serves 4.
Asian Caramel Bluefish
4 bluefish fillets, skin on
1 TBSP. peanut oil
1 strip (2-inches) of lemon zest
1/3 cup light brown sugar
2 TBSP. Asian fish sauce
1 1/2 TBSP. soy sauce
1 tsp. grated ginger
1/2 tsp. black pepper
Sliced scallions, as needed
Thinly sliced jalapeno, as needed
Fresh cilantro, as needed
Cooked rice, for serving
Brush fish with oil.
Place lemon zest strip, 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, jalapeno and cilantro.
Drizzle with additional sauce.
Serve over rice.
Black Sea Bass with Spinach
4 TBSP. unsalted butter, cut into small pieces
1 1/2 TBSP. softened butter, for brushing
1 (5 oz.) bag of spinach
Salt and pepper to taste
1 shallot, minced
4 sea bass fillets
1/4 cup white wine
Preheat the oven to 425-degrees.
Tear off four sheets of foil, each 18-inches in length.
Generously brush the softened butter over an 8-inch square in the center of each foil sheet.
Mound the spinach in the center of the sheets and season with salt and pepper.
Sprinkle with the minced shallot.
Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach.
Scatter the pieces of butter over the fish.
Pull the sides of the foil up around the fish and drizzle the fillets with the wine.
Fold the edges of the foil to make sealed packets.
Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.
Transfer 1 of the packets to a medium bowl.
Carefully make a small tear in the side of the packet and pour the juices into the bowl.
Repeat with the 3 remaining packets.
Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.
Garlic Tuna Steaks in Lemon Sauce
4 tuna steaks, cut 1-inch thick.
2 tsp. dried Greek oregano, divided
1/2 tsp. kosher salt
4 garlic cloves, peeled and quartered
Cooking spray
1/2 cup fresh lemon juice (about 4 lemons)
1 TBSP. extra-virgin olive oil
1/8 tsp. freshly ground black pepper
4 oregano sprigs (optional)
Sprinkle the fish with 1 tsp. oregano and salt.
Marinate in the refrigerator for 2 hours, turning occasionally.
Heat your charcoal or gas grill.
Cut 2 slits into each tuna steak.
Insert 2 garlic quarters into each slit.
Place the fish on a grill rack coated with cooking spray.
Grill 4 minutes on each side until fish is medium-rare or until desired degree of doneness.
Combine 1 tsp. oregano and the juice in a medium bowl.
Dip grilled fish into juice mixture; place on plate.
Add oil to remaining juice mixture; stir well with a whisk.
Spoon juice mixture over fish; sprinkle with pepper.
Garnish with oregano sprigs, if desired.
Serves 4.
Flounder Sloppy Joes
1 lb. flounder fillet, cut into 1/3-inch dice
Salt
1/4 cup vegetable oil
1 cup diced onion
1 cup diced green pepper
2 tsp. paprika
Barbecue Sauce (recipe below)
Season the flounder with salt.
Heat a saucepan over medium-high heat.
When hot, add the oil, onion, bell pepper.
Saute, stirring often, until the onion starts to soften.
Stir in the paprika and saute, stirring for 1 minute.
Add the fish and saute for 1 minute.
Stir in the barbecue sauce and bring to a simmer.
Reduce heat to low and simmer for 7 minutes until thick.
Toast 8 hamburger buns, fill with flounder mixture and barbecue sauce and serve.
Barbecue Sauce
2 TBSP. vegetable oil
1 cup minced onion
3 large garlic cloves, minced
1 tsp. fresh thyme leaves
Salt
1 TBSP. sugar
2 TBSP. water
1 TBSP. red wine vinegar
1/2 clam juice
1 cup ketchup
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Pepper
Heat oil in a saucepan, saute first 4 ingredients until the onion is soft.
Combine the sugar and water in a small skillet over medium-high heat.
Cook, swirling the sugar in the skillet until dissolved and the caramel turns dark amber.
Add the vinegar and clam juice and boil until the caramel has dissolved.
Add this mixture to the onion, along with the ketchup, Tabasco, Worcestershire and pepper to taste.
Bring to a boil, lower heat; simmer for 20 minutes.
Let cool.
Serves 8.
Pasta with Shrimp and Roasted Tomato Sauce
1 cup diced onion
4 large garlic cloves, sliced thin
6 anchovy fillets
2 lbs. ripe tomatoes, cored, cut in half
6 TBSP. olive oil, plus more for capers
Salt and pepper
4 kalamata olives, pitted and minced
2 TBSP. capers
3/4 lb. thin spaghetti
1 lb. large shrimp, shelled and butterflied
1/4 cup chopped fresh parsley
Heat oven to 500 degrees.
Combine the onion, garlic, and anchovies in an ovenproof skillet.
Top with the tomatoes, cut side down.
Drizzle on 4 TBSP. olive oil and season with salt and pepper.
Roast until the juices are bubbling and the tomato skins have blistered and browned in spots, about 15 minutes.
Remove from pan and cool slightly.
When the tomatoes are cool enough to touch, pull the skins off and mash the tomatoes.
Set the pan over medium heat and simmer the sauce until thickened and reduced to about 2 cups.
Check for salt and pepper and keep warm.
Keep the sauce warm.
Serves 4.
Shrimp Alfredo
1 lb. fettuccine
1/2 lb. scallops
1 lb. large shrimp, deveined, shells removed
6 TBSP. butter
2 cups heavy cream
1 cup Parmesan cheese
3 TBSP. olive oil
1/2 tsp. minced garlic
Salt and pepper to taste
Cook fettuccine according to package directions.
Set aside.
In a skillet heat oil on medium-high heat; pan fry shrimp 1 minute per side.
Remove and set aside.
Sear scallops on medium heat in same skillet 2 minutes per side.
Remove scallops and liquid from pan.
In same skillet, melt butter, cook garlic until light brown.
Pour in cream, stir and cook on medium-low 5 minutes.
Add seafood; cook 3 minutes.
Add cheese; turn off heat.
Add salt and pepper, if needed.
Top the sauce over the pasta and toss.
Serves 4.
Pan-Grilled Tuna with Red Pepper Salsa
Tuna
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground chipotle chili powder
4 skinless tuna fillets
Cooking spray
Salsa
1 cup chopped red bell pepper
1/4 chopped tomato
2 TBSP. chopped red onion
1 TBSP. chopped fresh cilantro
1 1/2 tsp. fresh lime juice
1/8 tsp. salt
Heat a grill pan over medium-high heat.
Combine the first five ingredients; rub evenly over fillets.
Coat pan with cooking spray.
Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
While fish cooks, prepare salsa.
Combine bell pepper and remaining ingredients.
Serve with fillets.
Serves 4.
