Article by Christine Budd
I wanted to highlight some recipes for local pan fish when I happened to see a posting from Chef Carlie Roberts. She and her husband Scott own the restaurant ‘One Coastal’ in Fenwick Island, DE. As local business owners, farmers and parents, they enjoy the coastal lifestyle, including fishing. She had posted about a recent trip that she and Scott had just gone out with their daughter Eamer and Capt. John Klienstuber into the Little Assawomen Bay and caught some spot. As a chef and mom she could not pass on the option of making something out of this 1/4 pound 6 inch fish. So here without further ado is her recipe!
MOMMOM FRIED SPOT
Ingredients
6 or more Spot!
2 eggs, scrambled
1/2 cup flour on a plate
deep skillet with 2” of olive oil
salt and pepper (for sprinkling)
Directions
Preheat the olive oil on the lowest setting of your stove - the temp should reach about 325 before you start frying. (Trust us, you don’t want to rush this part.)
While you’re waiting for your oil to heat up, fillet 6 (or more if you can find ‘em) of the largest spot you can catch. Skin the fillets and immediately toss them into the egg wash. From there, they go - one at a time - into the flour, fully covering them on both sides. Shake off excess flour and put on a clean plate while you dredge the rest of them.
Once the oil is heated, gently drop fillets in and start a timer for 5 minutes. After 5 minutes, flip ‘em and finish cooking until golden in color. Remove from the oil, placing them onto a paper towel lined plate. Immediately put a generous pinch of sea salt and fresh cracked pepper on each fillet.
Serve with tartar sauce, cocktail sauce or take it from Eamer and eat them plain!
GRILLED MAHI OVER SPINACH FETTUCCINE
Ingredients
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 teaspoon plus 1-1/2 tablespoon salt-free lemon pepper, divided
4 (6-oz.) mahi mahi fillets
1 tablespoon olive oil
1 teaspoon salt (optional)
1 (9-oz.) pkg. refrigerated spinach fettuccine, cooked
Directions
Preheat grill to medium-high (350°F to 400°F). In a large bowl stir together sour cream, cheese, garlic and 1 teaspoon of the lemon pepper; set aside.
Brush oil on both sides of fish; sprinkle with remaining 1-1/2 tablespoons lemon pepper and (if desired) salt. Grill 4 minutes per side or until fish flakes easily with a fork.
Toss hot fettuccine with sour cream mixture; place on a serving platter. Arrange fish on fettuccine and serve immediately.
GRILLED MARLIN WITH TROPICAL FRUIT SALSA
Ingredients
4 marlin steaks
4 garlic cloves, minced
4 tablespoons olive oil
1/2 lime, juice of, plus
1 juice of lime
1 1/2tablespoons soy sauce
1 green onion, chopped
1/2 mango, chopped
1/4 teaspoon salt
1/2 red peppers or 1/2 green pepper, chopped
1/4 red onion, chopped
1 -2 teaspoon fresh parsley, minced
Directions
Rub fish with garlic and leave garlic on fish. In pan or large ziplock, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
EASY CLAM CHOWDER
Ingredients
4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
2 (6.5-ounce) cans chopped clams, juices reserved
1 bay leaf
2 russet potatoes, peeled and diced
Directions
Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnish with bacon and parsley, if desired.
NEW ENGLAND LOBSTER ROLL
Ingredients
1 pound cooked lobster meat cut into bite sized chunks
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped celery (use tender inner stalks)
1 teaspoon chopped fresh parsley
2 teaspoons green tops from a scallion, minced fine
1 dash hot sauce
Pinch is salt
Few grinds freshly ground black pepper
Split-top hot dog rolls
2 tablespoons melted butter
Optional – lettuce for serving
Directions
Place the cooked lobster meat in large bowl.
In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.
