Article by Mama Jock
Well, another season has come and gone. I hope everyone has enjoyed the recipes this season. I’ve shifted gears and am hard at work with recipes for the Coastal Hunter that comes out on October 1st.
You can access all of the recipes since 2005 on our website at www.coastalfisherman.net.
Until next season, happy cooking!
Mahi-Mahi With Cauliflower
4 (6 oz.) skinless mahi fillets
Kosher salt and black pepper
4 TBSP. unsalted butter
1/2 head cauliflower, florets cut into ½ in pieces
1/4 cup sliced almonds
1/4 cup golden raisins
1/4 tsp. ground coriander
1 TBSP. fresh lemon juice
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Preheat oven to 375 degrees.
Season fish with salt and pepper.
Heat 1 TBSP. butter in a large non-stick skillet over medium-high heat.
Sear fish until golden brown on one side.
Transfer to a rimmed baking sheet, cooked side up; roast just until cooked through, about 10 minutes.
Meanwhile, melt the remaining 3 TBSP. butter in the skillet.
Add the cauliflower, cook, stirring until golden brown and crisp-tender.
Add the almonds, raisins, coriander, 1/4 tsp. salt, and pepper to taste.
Cook until almonds are golden.
Remove from heat and stir in the lemon juice and parsley.
Serve with cauliflower and lemon wedges.
Serves 4.
Steamed Bluefish
4 bluefish fillets
3 TBSP. butter
2 TBSP. flour
1 cup light cream
1/2 tsp. salt
1 tsp. dry sherry
1/8 tsp. pepper
1/8 tsp. red pepper
1/4 tsp. celery salt
Dash of paprika
1/2 cup mushrooms, chopped
Steam the bluefish by placing a little water in a large frying pan.
Add a buttered cake rack.
Bring water to a boil, place the fillets on the rack, cover and steam until the fish flakes.
Remove to a heated platter and place in oven until the sauce is ready.
In a small saucepan, melt the butter and blend in the flour.
Add cream slowly, blending well.
Add rest of ingredients except sherry and bring to a boiling point.
Add sherry and serve sauce over bluefish fillets.
Serves 4.
Manhattan
Crab Chowder
2 TBSP. extra-virgin olive oil
1 cup finely diced onion
1 cup finely diced cored fennel bulb
2 TBSP. minced garlic
2 tsp. Italian seasoning
1/8 tsp. salt
1/2 tsp. ground pepper
1 (14 oz.) can chicken or vegetable broth
1 1/2 cups water
2 cups cooked potatoes, small dice
2 cups crushed tomatoes
1 lb. crabmeat
Oyster crackers
Heat oil in a large saucepan over medium heat.
Add onion, fennel bulb, garlic, Italian seasoning, salt and pepper; cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
Add broth, water and potatoes; bring to a boil.
Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes.
Stir in tomatoes and crab.
Return to a boil, stirring often; immediately remove from heat.
Serve with oyster crackers.
Serves 6.
Baked Tuna with Sweet and Sour Cucumber Salad
8 tuna steaks
8 tsp. butter
8 sprigs fresh tarragon
8 lemon slices
4 cups cucumber, peeled, seeded, thinly sliced
2 tsp. sugar
3 TBSP. white wine vinegar
2 TBSP. olive oil
Salt and pepper, to taste
Preheat oven to 375 degrees.
Place a 12-inch square piece of foil on a flat surface.
Lightly butter center of foil.
Place 1 tuna steak in center; season with salt and pepper.
Top with 1 tsp. butter, 1 sprig of tarragon and 1 slice of lemon.
Bring 2 sides of foil together and fold over.
Fold remaining sides over to create a tightly sealed package.
Repeat with remaining tuna.
Bake for 12-15 minutes or until tuna is cooked to desired doneness.
While tuna is baking, prepare cucumber salad.
Combine cucumbers and the next five ingredients and mix well.
Serve tuna over salad.
Serves 8.
Cheesy Flounder
1 1/2 lbs. flounder fillets
2 TBSP. butter
1/3 cup dry white wine
1/4 cup lemon juice
Salt and pepper
White sauce, recipe follows
Paprika
Place butter, wine, lemon juice, salt and pepper in a large frying pan and bring to a boil.
Place the fish in the liquid, cover and gently poach for 6 minutes, until the fillets flakes easily with a fork.
Place the fish on a hot platter, spoon white sauce over it.
Sprinkle with paprika.
White Sauce:
1 TBSP. butter
3 TBSP. green pepper, chopped small
1 TBSP. flour
Salt and pepper
3/4 cup milk
1/4 cup shredded sharp cheese
In a small saucepan, melt butter.
Add green pepper and cook until pepper is tender but not brown.
Add flour, salt and pepper.
Add milk, blend and cook until the mixture thickens, stirring constantly.
Add cheese and stir until completely melted.
Spoon over cooked fillets.
Serves 4.
Grilled Soft Shell Crabs
12 soft shell crabs
Marinade:
1 cup salad oil
2 TBSP. white vinegar
1 tsp. salt
1/4 tsp. tarragon leaves
1 tsp. lemon-pepper seasoning
1 tsp. lemon juice
1/8 tsp. garlic powder
Liberally baste bottom side of crabs with marinade and carefully place, bottom side down on barbeque grill.
Grill over slow fire at least 12 inches from coals, for 5 minutes.
Liberally baste top of crabs with marinade, turn carefully, and grill 5 minutes more.
Serves 6.
Shrimp Boil with Spicy Dipping Sauce
1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, sliced thin
2 cloves garlic, smashed
5 TBSP. Old Bay seasoning
1/2 tsp. peppercorns
1 1/2 tsp. salt
1 1/4 tsp. cayenne pepper
4 bay leaves
2 lbs. large shrimp, in their shells
1/2 lb. unsalted butter
4 tsp. Worcestershire sauce
2 tsp. lemon juice
In large pot, combine water and next 5 ingredients and 1/2 tsp. salt and 1/4 tsp. cayenne pepper.
Add bay leaves; cover and bring to a boil.
Reduce heat and simmer 5 minutes.
Add shrimp to pot; cover and bring to a boil.
Continue boiling, partially covered, until shrimp are just done, 1 to 2 minutes. Drain.
In a small saucepan, melt the butter.
Remove pan from heat and add Worcestershire sauce, lemon juice and remaining salt and cayenne.
Divide sauce among 4 bowls.
Serve shrimp with dipping sauce.
Serves 4.
Cajun Beer-Basted Red Drum
3 lbs. red drum fillets, skin on but scaled
1 TBSP. garlic, minced
1/2 tsp. black pepper
4 TBSP. unsalted butter
2 TBSP. Worcestershire sauce
2 TBSP. spicy cajun seasoning
3 garlic cloves, minced
2 TBSP. onions, minced
2 TBSP. green bell pepper, minced
2 TBSP. parsley, minced
12 oz. beer
Set a medium fire on grill. Rinse fillets and pat dry.
Sprinkle cut sides with garlic and pepper, pressing them gently onto fillets.
In a small saucepan, melt the butter over medium heat.
Add 1 TBSP. Worcestershire sauce, cajun seasoning, garlic, onion, green pepper and parsley; stir well.
Saute until onion is translucent and sauce has darkened and has slightly thickened. DO NOT BURN GARLIC.
Add beer, 1 TBSP. Worcestershire sauce and simmer 15 minutes on medium-high heat.
Lay fillets on oiled aluminum foil on grill grate.
Cook 20 minutes over low-medium heat, raising lid only to baste generously.
Done when thickest area of fillet flakes easily.
Serves 6.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.