Article by Mama Jock
Beer Batter Bass
1 ¼ lbs. thin bass fillets
¼ cup lemon juice
Flour seasoned with salt and black pepper
Beer batter, recipe follows
Cooking oil
Tartar sauce, store bought
Cut fillets into 1 ½-inch strips and toss with the lemon juice, salt and pepper.
Let mixture stand for ½ hour in refrigerator.
Drain the fillets.
Douse with the seasoned flour, and dip into the well stirred beer batter.
Deep fry immediately in 360 degree oil for about 2 minutes.
Drain on paper towels; keep fillets in a warm oven until all are cooked.
Serve with tartar sauce of your choice.
Beer Batter
¾ cup flour
¼ tsp. salt
Dash of pepper
1/8 tsp. dill
¾ cup beer
Sift flour, salt, pepper and dill together.
Blend in the beer. Let set, covered, in refrigerator for 1 hour.
Serves 4.
Sesame Tuna
1 TBSP. olive oil, divided
4 cups thinly sliced shittake mushroom caps
¼ cup vegetable broth
¼ cup rice vinegar
2 medium baby bok choy, quartered lengthwise
1 TBSP. sesame oil
2 TBSP. soy sauce
2 tsp. sesame seeds
2 TBSP. chopped fresh cilantro
1 TBSP. canola oil
4 tuna fillets
½ tsp.salt
¼ tsp. black pepper
2 cups hot cooked white rice
Heat a medium skillet over med-high heat.
Add olive oil to pan. Add mushrooms; saute for 5 minutes.
Add broth and vinegar; boil until liquid is almost evaporated.
Keep warm.
Steam bok chop for 1 minute.
Heat a medium skillet and add sesame oil to pan.
Add bok choy, cut sides down; cook 1 minute.
Add soy sauce and sesame seeds, cook until heated through.
Add 1 TBSP. bok choy cooking liquid and cilantro to mushroom mixture; stir to combine.
Heat a large, heavy duty skillet over high heat.
Add canola oil to pan.
Sprinkle fish with salt and pepper.
Add fish to pan; saute 1 minute on each side or to your liking.
Let stand 1minute.
Cut into ¼ inch slices.
To serve; place rice on plates and top each with 2 bok choy quarters, followed with the tuna and topped with the mushroom mixture.
Serves 4.
Mustard-Roasted Flounder
4 fish fillets
Salt and black pepper
4 oz. mayonnaise
4 oz. sour cream
3 TBSP. Dijon mustard
1 TBSP. whole-grain mustard
2 TBSP. minced shallots
2 tsp. drained capers
Preheat oven to 425 degrees.
Line a sheet pan with parchment paper.
Place the fish fillets in pan and sprinkle generously with salt and pepper.
Combine and mayo and sour cream, 2 mustards, shallots, capers, 1 tsp. salt and ½ tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish, making sure the fillets are completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish.
Test the thickest part for doneness with a fork. Be sure not to overcook it.
Serve hot or at room temperature with the sauce from the pan spooned over the top.
Serves 4.
Broiled Fresh Tuna
1 small tuna loin
1 large onion, cut in slices
1 bottle Italian salad dressing
Preheat grill until briquettes are pure white.
Grease grill well with solid shortening.
Cut tuna into portion sized pieces about 1 to 2-inches thick.
Place the sliced onion on bottom and lay tuna pieces on top.
Pour the dressing over the tuna and let marinate for 10 minutes, then turn over for 10 more minutes.
Place fish on grill, try to avoid pieces touching.
Brush on marinade throughout cooking.
Grill until well seared on one side; turn, baste and cook until tuna is opaque throughout.
Serves 4-5.
Weakfish Amandine
½ cup butter
½ cup slivered blanched almonds
4 weakfish fillets, skin on or off
Salt and black pepper
Flour for dredging
4 lemon wedges
Minced parsley for garnish
Melt 1 TBSP. of butter over medium heat in a small skillet; when the foam subsides, cook the almonds, stirring, until they start to brown.
Remove from heat.
Heat a 12-inch skillet over medium heat and add the remaining butter.
Sprinkle the fillets with salt and pepper.
When the butter foams subsides, dredge the fillets in the flour, shaking off excess.
Raise the heat to high and quickly cook the fish about 2 to 3 minutes per side. Careful not ot overcook.
Spoon a few slivered almonds over each fillet and drizzle with a little lemon juice.
Garnish with parsley.
Serves 4.
Seven Spiced Shark Steaks
3 shark steaks
¼ cup soy sauce
¼ cup Worcestershire sauce
2 TBSP. onion powder
2 TBSP. garlic salt
2 TBSP. chopped fresh thyme
2 TBSP. black pepper
2 TBSP. chili powder
Rinse shark steaks and trim off any skin.
Mix all the spice ingredients in a small bowl to form a paste.
Spread a thin layer of the mixture on both sides of each shark steak.
Place on a plate and cover.
Marinate in the refrigerator at least 30 minutes.
Preheat oven to 325 degrees.
Arrange the steaks on a baking sheet.
Bake until completely cooked through, about 40 minutes, turning the steaks over once half way through the cooking time.
Serves 3.
Crab Cake Sliders with Yogurt-Dill Sauce
8 slider buns
5 TBSP. rice vinegar, divided
1 TBSP. sugar
½ cup thinly sliced red onion
3 TBSP. mayonnaise, divided
3 TBSP. plain Greek yogurt
1 TBSP. chopped fresh dill
¾ cup finely chopped red bell pepper
¼ tsp. black pepper
1/8 tsp. salt
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2/3 cup panko bread crumbs
8 ounces lump crabmeat, drained
4 tsp. canola oil
1 ½ cups greens of your choice
Preheat broiler to high.
Hollow out buns, leaving a ½ inch shell.
Arrange buns in a single layer on a baking sheet.
Broil 1 ½ minutes until lightly toasted.
Place ¼ cup vinegar and sugar in a microwave bowl.
Microwave on high for 45 seconds.
Stir in red onion.
Let stand 15 minutes and drain.
Combine remaining 1 TBSP. vinegar, 1 TBSP. mayonnaise, yogurt and dill in a small bowl.
Combine remaining 2 TBSP. mayonnaise, bell pepper, and next 5 ingredients (through yolk).
Add panko and crab, stir to combine.
Divide crab mixture into 8 equal portions, shaping into a ¾ inch thick patty.
Heat a large nonstick skillet over medium-high heat.
Add oil to the pan; add crab cakes and cook 4 minutes on each side until golden.
Spread yogurt mixture on each bun, top with patty, onions and greens.
Serves 4.
Appetizer Shrimp Puffs
Cooking spray
1 7 ½ oz. can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
½ cup mayonnaise
½ pound baby shrimp, cooked and peeled
½ tsp. chopped fresh dill
Preheat oven to 350 degrees.
Coat a miniature muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium bowl, mix the cheese, scallion, mayonnaise, shrimp and dill.
Place 1 TBSP. of the shrimp mixture on top of each biscuit.
Bake 20 minutes, or until the puffs are golden.
Makes 20 Appetizers.
Grilled Mahi-Mahi Tacos
Pico de gallo
5 plum tomatoes, seeded, chopped
½ small yellow onion
4 scallions, white and light green parts, thinly sliced
½ cup fresh cilantro
1 tsp. fresh lemon juice
1 tsp. chopped fresh oregano
1 jalapeno, stemmed, seeded, minced
Salt and black pepper
Combine first 7 ingredients in medium bowl; season with salt and pepper.
Cream
¼ cup heavy cream
2 TBSP. sour cream
Salt and pepper
Hot pepper sauce
Combine creams; season with the salt and pepper and hot sauce.
Tacos
1 TBSP. paprika
1 tsp. garlic powder, onion powder, dried oregano, dried thyme, and salt.
½ tsp. black pepper
¼ tsp. cayenne pepper
1 1 lb. mahi fillet
Vegetable oil
8 6 inch tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges
Heat grill to high.
Combine all dried spices in small bowl.
Sprinkle over fish.
Brush grate with oil.
Grill fish until cooked through, about 5 minutes per side.
Using a fork, coarsley shred fish.
Fill tortillas with fish, cabbage and pico de gallo.
Drizzle with the cream. Squeeze with fresh lime wedges.
Serves 4.
Tequila Cocktail Sauce
1 ½ cups ketchup
1 (12 oz.) bottle chili sauce
½ cup horseradish
1/8 cup Worcestershire sauce
¼ cup lemon juice
½ TBSP hot pepper sauce
½ cup tequila
Salt & pepper
Blend all ingredients together and chill before serving.
