Article by Mama Jock
Shrimp and Scallop Scampi with Linguine
1 lb. linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops
Salt and pepper
3 1/2 TBSP unsalted butter
2 cloves garlic, minced
2 TBSP fresh lemon juice
1/2 cup dry white wine
1/4 cup torn fresh basil
2 TBSP chopped fresh parsley
Cook the pasta in salted water according to directions on box.
Meanwhile, heat a large skillet over medium-high heat.
Pat the shrimp and scallops dry; season with salt and pepper.
Add 1 1/2 TBSP of butter to the pan and cook the shrimp until golden on one side, about 3 minutes.
Turn the shrimp and add half of the garlic; cook until garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes.
Transfer shrimp to a plate.
Add the scallops to the skillet and cook until golden on one side.
Turn the scallops, add the remaining garlic and cook another 1 to 2 minutes.
Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a spatula.
Cook until sauce is reduced by half.
Return shrimp to the pan, then add the basil and the remaining 2 TBSP. butter; season with salt and pepper.
Drain the pasta and transfer to a large serving bowl.
Toss with shrimp, scallops and sauce; garnish with parsley and lemon.
Serves 4.
Striped Bass with Crispy Spuds
3 TBSP extra-virgin olive oil
16 boiled potatoes
Salt and pepper
4 striped bass fillets, skin on, 6 oz. each
12 roasted tomato halves
Preheat oven to 475 degrees.
Lightly oil a rimmed baking sheet.
Smash each potato with the base of your palm and place on sheet.
Drizzle with 2 TBSP of oil; season with salt and pepper.
Roast until crisp, about 20 minutes.
Roast tomato halves, about 10 minutes, watch closely.
Meanwhile, score fish skin in a few places; season with salt and pepper.
In a large nonstick skillet, heat 1 TBSP of oil over medium-high heat.
Add fish, skin side down; cook until browned and crisp, 6 to 8 minutes.
Reduce heat to medium; flip fish and cook until opaque, 2 to 4 minutes.
Serve fish with potatoes, tomatoes and your favorite sauce.
Serves 4.
Chesapeake Oyster Bisque
1 pint fresh oysters, drained, reserving liquid
1/4 cup celery, sliced thin
1/4 cup onion, chopped fine
2 TBSP butter
3 TBSP flour
1/4 tsp salt
1/4 tsp white pepper
2 cups milk
12 oz. can evaporated skim milk
2 TBSP snipped fresh chives
Chop oysters; set aside.
In medium saucepan, cook celery and onion in butter until tender.
Stir in flour, salt and white pepper.
Cook over low heat 1 minute, stirring constantly.
Gradually stir in milk and evaporated milk until smooth and slightly thickened, stirring constantly. DO NOT BOIL.
Add oysters, reserved liquid and chives.
Heat over low heat until thoroughly heated.
Serves 4.
Flounder Sandwiches with Caesar Mayo
1/4 cup milk
1/4 cup cornmeal
2 TBSP flour
1 TBSP grated Parmesan cheese
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper
2 flounder fillets
1 TBSP butter, melted
Caesar Mayo
4 tsp. grated Parmesan cheese
4 tsp. mayonnaise
4 tsp. olive oil
1 TBSP lemon juice
1 TBSP Worcestershire sauce
3/4 tsp. garlic powder
1/2 tsp. ground mustard
1/4 tsp. hot pepper sauce
Sandwiches
2 kaiser rolls, split and toasted
1 small tomato, sliced thin
2 slices sweet onion
2 lettuce leaves
Place milk in a shallow bowl.
In another bowl, combine the cornmeal, flour, cheese and seasonings.
Dip fish in milk, then the cornmeal mixture.
Place on a greased broiler pan; drizzle with butter.
Broil 4 in. from heat 8 to 10 minutes or until fish flakes easily with a fork.
Combine the mayo ingredients; spread over rolls then layer the fish and other sandwich ingredients.
Replace tops.
Serves 2.
Grilled Sea Bass Almondine
4 sea bass fillets
1/2 cup sliced almonds
1 1/2 tsp. coriander seeds
Salt and pepper
Fresh orange slices with peel intact
Olive oil
Nonstick foil
Drizzle 2 sheets of nonstick foil with olive oil.
Sprinkle each with 1/4 cup sliced almonds and 3/4 tsp. crushed coriander seeds.
Brush the fillets with more olive oil; season with salt and pepper.
Place each fillet, skin side down on top of nuts.
Top with a few orange slices, then add another fillet, skin side up to form a sandwich.
Sprinkle with more almonds and coriander seeds.
Fold up the foil sheets and grill over high heat until fish is just cooked through and almonds are toasted, 8 to 10 minutes.
Carefully loosen the almond crust from the bottom of the foil with a spatula; slice in half and serve.
Serves 4.
If you would like to share your favorite seafood recipes with Coastal Fisherman readers, you can email them to [email protected] or mail them to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
