Article by Mary Jock
Hoisin Flounder
1 (3.5 oz.) bag boil-in-bag brown rice
2 TBSP hoisin sauce
1 TBSP water
2 tsp. lower-sodium soy sauce
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. dark sesame oil
1/2 tsp. black pepper
3 TBSP canola oil, divided
4 flounder fillets
1/4 tsp. kosher salt
1 cup snow peas, diagonally sliced
2 green onions, thinly sliced
1 cup sliced shiitake mushroom caps
Prepare rice according to package.
Combine hoisin and next 5 ingredients in a bowl. Reserve 4 tsp.
Heat a nonstick skillet over medium-high heat.
Add 1 TBSP canola oil.
Sprinkle fillets with salt.
Add two fillets to the pan and cook for 4 minutes.
Turn and brush each with 1 tsp. hoisin mixture.
Cook for 2 minutes.
Remove fish from pan.
Repeat with 1 TBSP canola oil, 2 fillets and 2 tsp. hoisin mixture.
Heat a skillet over high heat.
Add 1 TBSP canola oil.
Add peas and onions. Sauté 1 minute.
Add mushrooms and sauté for 2 minutes.
Place 1/2 cup of rice onto each of 4 plates.
Top each with 1 fillet and 1/2 cup vegetables.
Drizzle with 1 tsp. hoisin mixture and serve.
Serves 4.
Sea Bass with Tomatoes and Olives
2 1/3 cups chicken broth
4 TBSP butter
2 3/4 tsp. kosher salt
1 cup quinoa
4 sea bass fillets, skin on
3/4 tsp. black pepper
2 tsp. olive oil
10 oz. cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved lengthwise
2 cloves garlic, minced
2 tsp. chopped fresh thyme
1 lemon peel, grated
1 1/2 cups dry white wine
1 1/2 tsp. sugar
1/4 cup chopped parsley
In a medium saucepan, bring 2 cups chicken broth, 2 TBSP butter and 1/2 tsp. salt to a boil.
Stir in quinoa, cover and return to a boil.
Simmer until liquid is absorbed, about 15 minutes.
Fluff with a fork and set aside.
Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper.
Pat skin side dry with paper towel.
Heat oil in a large, nonstick skillet over medium-high heat.
Place fish fillets in hot pan skin-side down and sear for 5 minutes.
Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes.
Transfer fish fillets to a plate, tent with foil and keep warm.
Wipe oil from pan and reduce heat to medium, then add remaining 2 TBSP butter.
Add tomatoes, olives, garlic, thyme and lemon peel.
Increase heat to medium-high.
Add wine and cook for 4 minutes.
Add remaining 1/3 cup chicken broth, sugar and remaining 1/4 tsp. each of salt and pepper. Stir well.
Sprinkle parsley into sauce.
Spoon quinoa onto plates and place sea bass skinless side up on top.
Spoon sauce over fish and quinoa.
Serves 4.
Pan-Seared Flounder With Spring Vegetables
4 TBSP extra-virgin olive oil, divided
4 flounder fillets, skinless
3/4 tsp. black pepper
1 tsp. kosher salt, divided
8 oz. fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
1 cup leeks, thinly sliced
1 cup yellow bell pepper, sliced
1 tsp. lemon zest
1 cup frozen baby sweet peas, thawed
3 TBSP unsalted butter
1 TBSP chopped fresh flat-leaf parsley
Heat 2 TBSP of the oil in a large nonstick skillet over medium-high.
Pat flounder fillets dry and sprinkle evenly on both sides with black pepper and 1/2 tsp. of the salt.
Add fillets to the skillet. Cook undisturbed until deeply browned.
Transfer to a plate and cover to keep warm.
Wipe skillet clean and add 1 TBSP of the oil.
Add asparagus and leeks.
Cook over medium-high heat, stirring often until asparagus begins to soften and leek is tender, about 3 minutes.
Add bell pepper and lemon zest; cook, stirring often, until bell pepper softens, 1 to 2 minutes.
Add peas, butter and remaining 1/2 tsp. salt. Cook, stirring often until butter melts and peas are warmed through, about 1 minute.
Spoon 2/3 cup vegetables onto each of 4 plates and top with 1 fillet.
Drizzle evenly with remaining 1 TBSP oil and sprinkle with parsley.
Serve hot.
Seviche Shrimp and Avocado Tacos
3 limes
1 cup tomatoes, chopped and seeded
1 cup avocado, peeled and diced
1/2 cup fresh cilantro, chopped
3/4 tsp. salt
1/4 tsp. black pepper
4 garlic cloves, minced
1 lb. medium shrimp, cooked and peeled
12 (6-inch) corn tortillas
Finely grate 1 TBSP of rind from limes.
Juice limes to measure 1/4 cup.
Place rind and juice in a large bowl.
Add tomato and remaining ingredients except tortillas; toss well to combine.
Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions.
Spoon about 1/2 cup shrimp mixture down center of each tortilla and fold in half.
Serve immediately.
Seared Scallops with Shallot-Herb Sauce
2 shallots, peeled and roughly chopped (about 1/2 cup)
3 garlic cloves, peeled
2 TBSP fresh tarragon leaves
1/2 bunch fresh flat-leaf parsley, leaves only, chopped (about 1 cup)
1 TBSP fresh oregano leaves or 1 tsp. dried oregano
1/8 tsp. kosher salt
1/4 cup olive oil
24 scallops
2 TBSP fresh lemon juice
1 tsp. canola oil
Combine shallots, garlic, parsley, tarragon, oregano, salt and olive oil in a food processor. Pulse to form a paste.
Place scallops in a large bowl.
Add half of shallot mixture (about 1/4 cup) and toss gently to combine.
Cover and refrigerate at least 20 minutes or up to 8 hours.
Stir lemon juice into remaining half of shallot mixture. Set aside.
Thread 3 scallops onto each 6-inch wooden skewer.
Lightly coat griddle with canola oil and heat over high heat until smoking hot.
Place skewers on the griddle and cook, undisturbed, until scallops develop a crust, about 3 minutes.
Flip skewers, and turn off heat.
Allow scallops to sit until just cooked through, about 2 more minutes.
Drizzle reserved shallot mixture over top of scallops.
Serve scallops sizzling.
Lobster Wraps with Lemon Mayonnaise
1/4 cup light mayonnaise
2 TBSP fresh chive, chopped
1 tsp. fresh lemon juice
1/8 tsp. freshly ground black pepper
3/4 cup tomatoes, chopped and seeded
4 lobster tails, cooked and chopped
4 whole wheat flatbreads
8 bibb lettuce leaves
To prepare lemon mayonnaise, combine 1/4 cup mayonnaise, chives, 1 tsp. lemon juice and 1/8 tsp. black pepper. Stir well.
Combine lemon mayonnaise, tomato and lobster. Stir well.
Divide the lobster mixture evenly among flatbreads.
Top each serving with 2 lettuce leaves.
Roll up jelly-roll fashion.
Creamy Lobster Pasta
1 (8 oz.) package of your favorite uncooked pasta
2 cups dry white wine
1/2 cup no-salt-added chicken stock
1 thyme sprig
3 lobster tails
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 TBSP heavy whipping cream
2 TBSP fresh parsley
1 tsp. fresh thyme leaves
Cook pasta in unsalted water according to package directions. Drain well.
While pasta cooks, bring wine, stock and thyme sprig to a boil in a large skillet.
Add lobster.
Cover, reduce heat and simmer 5 minutes or until done.
Remove the lobster from pan and cool slightly.
Remove meat from lobster tails and coarsely chop.
Add oil, salt and pepper to wine mixture in pan and bring to a boil.
Cook 14 minutes or until reduced to 1/2 cup.
Discard thyme sprig.
Stir in cream.
Add lobster meat and pasta to sauce.
Cook 1 minute or until sauce coats pasta. Toss.
Sprinkle with parsley and thyme.
Serve immediately.
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