Article by Mama Jock
Flounder Roll-Ups
2 TBSP. vegetable oil
1 medium tomato, finely chopped
1 tsp. thyme leaves or 1/2 tsp. dried thyme
1 TBSP. minced onion, or 1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup bread crumbs
4 fillets of flounder
In a medium skillet, heat oil on medium-high.
Saute tomatoes and seasonings 2 minutes until saucy; stir in bread crumbs.
Cook, stirring 1 minute longer.
Spread filling evenly on fillets.
Roll up fillets, secure with toothpicks.
Place upright in greased baking dish.
Bake, uncovered, at 400 degrees for 20 minutes or until fish flakes easily with a fork.
Serves 4.
Crab Cakes with Apricot Sauce
2 eggs, lightly beaten
1 1/2 cups panko breadcrumbs
1/4 cup sliced green onion
2 TBSP. mayonnaise
Hot pepper sauce
16 ozs. cooked crabmeat
2 TBSP. olive oil
1 TBSP. butter
Apricot Sauce:
1/3 cup apricot fruit spread
1 tsp. Chinese-style mustard
1/4 tsp. ground ginger
Sliced heirloom tomatoes
Fresh dill, optional
In a small microwave-safe bowl stir together the apricot spread, mustard and ginger.
Microwave on high for 20 to 30 seconds or until heated through.
Spoon the sauce over the crab cakes.
Serve with the tomatoes and sprinkle with the dill.
For the crab cakes, in a large bowl combine eggs, 1 cup of the panko, green onion, mayonnaise, Worcestershire and hot pepper sauce to taste.
Fold in crabmeat; shape into 4 cakes.
Place the remaining panko in a shallow bowl.
Lightly coat both sides of the crabcakes with the panko.
In a large nonstick oven safe skillet, heat olive oil and butter.
Add crab cakes; cook for 6 to 8 minutes, or until golden on both sides, turning once.
Transfer skillet to the oven; bake for 10 to 15 minutes or until cakes reach 160 degrees.
Serves 4.
Skewered Shrimps with Mango Salsa
8 cloves garlic, thinly sliced
2 cups olive oil
Juice of 2 limes
1 tsp. salt
1/2 tsp. pepper
2 lbs. shrimp, shelled
Mango Salsa:
2 ripe mangos
1 small bunch scallions, white and green parts only
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes
1 tsp. salt
Mix all the ingredients for the salsa together in a glass bowl.
Let sit about 30 minutes in the refrigerator.
In a medium skillet over low heat, cook the sliced garlic in the olive oil until soft.
Let cool, then mix in the other ingredients.
On a skewer place 4 or 5 shrimp, depending on the size.
Place in a long casserole and pour the marinade over.
Marinate in the refrigerator for at least 2 hours, or up to 6 hours, turning occasionally.
Preheat a broiler or grill to high heat.
Grill the shrimp 3 minutes per side.
Serve on a bed of the salsa.
Serves 4 to 6.
Herb Flounder With Lemon Vinaigrette
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
2 lbs. flounder fillets
2 garlic cloves, minced
2 lemons, thinly sliced
Lemon Vinaigrette:
1/4 cup red wine vinegar
2 TBSP. Dijon mustard
1 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup olive oil
2 TBSP. fresh lemon juice
Prepare Lemon Vinaigrette by whisking red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl.
Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Set aside.
Combine first 6 ingredients.
Sprinkle evenly over both sides of fillets.
Arrange fish on a lightly greased rack in a broiler pan.
Sprinkle evenly with garlic.
Arrange lemon slices over fish.
Broil fillets 6-inches from heat for 10 to 12 minutes or until fish flakes with a fork.
Drizzle with Lemon Vinaigrette.
Serves 6.
Tuna and Couscous in Packets
2 (5 oz.) packages basil and herb pearled couscous mix, cooked according to package directions
4 tuna fillets
1 cup matchstick zucchini
1 cup matchstick carrots
1 large tomato, thinly sliced
2 tsp. basil and garlic seasoning blend
1/2 tsp. salt
1/2 tsp. black pepper
2 TBSP. olive oil
Garnish, lemon wedges
Preheat oven to 425 degrees.
On 4 sheets of parchment or aluminum foil, divide couscous evenly.
Place tuna over couscous. Top each evenly with the zucchini, carrots, sliced tomato and lemon.
Sprinkle with basil and garlic seasoning blend, salt and pepper.
Drizzle evenly with olive oil. Fold parchment or foil over and seal to completely enclose fish mixture.
Bake for 20 to 25 minutes.
Transfer to serving plates.
Carefully open packets.
Serve immediately.
Garnish with lemon wedges, if desired.
Serves 4.
Crab Soup with Vegetables
3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium onion, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 lb. green beans, cut into 1-inch pieces
1 cup fresh corn kernels, about 2 ears
1 cup lima beans
1/2 cup frozen peas
4 TBSP. Worcestershire sauce
2 TBSP. Old Bay Seasoning
1 1/2 TBSP. dry mustard
Pinch red pepper flakes
1 (28 oz.) can whole peeled plum tomatoes
1 lb. jumbo crab meat
Salt and black pepper
Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, Worcestershire, Old Bay, mustard, red pepper flakes and 6 cups water in a large pot.
Add tomatoes, crushing them in your hand, and juice from can.
Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 45 minutes more, stirring often.
Season with salt and pepper.
Serves 4-8.
Tuna Tetrazzini
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 TBSP. unsalted butter
1 tsp. minced garlic
1 lb. white button mushrooms, ends trimmed, sliced
1 1/2 tsp. ceole seasoning, recipe follows
1/2 tsp. chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 oz. wide egg noodles
1 1/2 lbs. tuna
1 TBSP. chopped fresh parsley leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 (5 1/2 oz.) bag potato chips, crushed
Creole Seasoning:
2 1/2 TBSP. paprika
2 TBSP. salt
2 TBSP. garlic powder
1 TBSP. black pepper
1 TBSP. onion powder
1 TBSP. cayenne pepper
1 TBSP. dried oregano
1 TBSP. dried thyme
Prepare creole seasoning by combining all ingredients thoroughly.
Saute the onions and bell peppers in 6 TBSP. butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.
Add the garlic and cook for 2 minutes, stirring.
Add the mushrooms, creole seasoning and thyme.
Cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
Add the heavy cream and bring to a boil.
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
Drain in a colander and set aside.
Butter a 9x13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined.
Transfer to the prepared casserole and top with the potato chips.
Bake uncovered until bubbly and golden brown, about 30 minutes.
Serve immediately.
Grilled Striped Bass with Fire-Roasted Onions and Peppers
6 striped bass fillets striped bass, skin-on
Salt and freshly ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve
Preheat a grill to medium high.
Sprinkle the fish fillets with salt and pepper.
Divide the onions, peppers, and garlic into 6 portions.
Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil.
Drizzle with olive oil, and season with salt and pepper.
Place a portion of the fish on top, sprinkle with 1 TBSP. parsley and add 1/4 cup of the wine.
Fold the foil into a packet and seal it on all sides.
Repeat with packets for the remaining fillets.
Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill.
Carefully open the packets and serve with lemon wedges.
