Article by Mary Jock
Pan-Fried Flounder with Corn Relish
1/4 cup plus 1 tsp. extra-virgin olive oil
1 small onion, thinly sliced
1 ear of corn, kernels cut off
2 garlic cloves, minced
1/2 large avocado, diced
Juice of 1/2 lemon
1/4 cup chopped cilantro
Salt and freshly ground pepper
4 flounder fillets
All-purpose flour, for dredging
Heat 1 tsp. of the olive oil.
Add onion and cook over medium heat until the onion is lightly browned, 3 minutes.
Add the corn and garlic. Cook, stirring constantly, until heated through, about 2 minutes.
Transfer the relish to a bowl and let cool to room temperature.
Gently fold in the avocado, lemon juice and cilantro.
Season with salt and pepper.
Season the flounder with salt and pepper.
Dredge the flounder in flour, shaking off the excess.
In each of 2 large, nonstick skillets, heat 2 TBSP of the olive oil until shimmering.
Add 2 fillets to each skillet and cook over medium-high heat until golden brown on the bottom, about 3 minutes.
Turn and cook just until the fillets are white throughout, about 1 minute longer.
Transfer the flounder to plates and top with the corn relish.
Serves 4.
Sea Bass with Cherry Tomatoes
1 shallot, thinly sliced
3 garlic cloves, chopped
2 cups cherry tomatoes
1/2 cup chopped green olives
1 TBSP olive oil
Kosher salt
Freshly ground pepper
4 sea bass fillets
1/4 cup (packed) chopped fresh basil
Preheat broiler with oven rack in the upper third.
Combine shallot, garlic, tomatoes, olives and oil in a medium bowl.
Season with salt and pepper.
Toss well and set aside.
Place fish in a 13x9-inch glass baking dish and season with salt and pepper.
Scatter tomato mixture over fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes.
Serve with basil scattered over top.
Serves 4.
Chermoula-Rubbed Mahi-Mahi
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. paprika, sweet or smoked
1/2 tsp. kosher salt
Juice of 1 lime
2 small garlic cloves, grated
4 mahi-mahi fillets
Preheat oven to 425-degrees.
To make chermoula, stir together cilantro, oil, cumin, paprika, salt, lime juice, garlic, and 1 TBSP. water (alternatively, pulse ingredients in a food processor for a smoother texture and a slightly more intense herbal flavor).
Rub mixture onto the mahi-mahi fillets and chill for at least 15 minutes and up to 1 hour.
Place marinated fish on a rimmed baking sheet.
Roast until fish is just opaque in center, 10–15 minutes.
Serves 4.
Fabulous Flounder
4 flounder fillets
1/2 cup honey
2 TBSP sesame oil
2 TBSP soy sauce
Fresh ground pepper
Preheat oven to 400 degrees.
In a bowl, combine honey, sesame oil, and soy sauce.
Stir well.
Lay out flounder fillets in single layer on a greased baking dish.
Season with pepper.
Pour honey mixture over the top of fillets.
Bake fillets for 12 minutes.
Serves 4.
Baked Striped Bass
2 shallots, minced
1 red bell pepper, diced small
12 oz. mixed cherry tomatoes, halved
3 garlic cloves, minced
1/4 cup capers
1/2 cup dry white wine
1/2 cup low-sodium vegetable, chicken or fish stock
Thyme sprigs
1 tsp. fine sea salt, divided
4 striped bass fillets
2 TBSP butter, diced
1/4 cup julienned basil leaves
Freshly ground black pepper
Preheat oven to 400°F with a rack placed in the center.
In a large, heavy pan with a lid, place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme and 1/2 tsp. of the salt.
Bake, covered, for 20 minutes.
Pat sea bass fillets dry with paper towels.
Carefully remove pan from oven and arrange fillets on top of sauce, nestling them in a bit.
Sprinkle fish with remaining 1/2 tsp. salt and dot with butter.
Return pan to oven, uncovered and bake until fish is just cooked through, about 15 to 20 minutes depending on thickness.
To serve, place a cup of orzo into each of 4 wide, shallow bowls and top each with a piece of fish.
Spoon some vegetables and plenty of sauce over top and sprinkle with basil and freshly ground black pepper.
Serves 4.
Garlic Brown Sugar Glazed Salmon
1/2 tsp. pepper
2 lb. salmon
2 TBSP olive oil
1/4 cup brown sugar
1/4 cup soy sauce
3 garlic cloves, minced
Juice of one lemon
1 tsp. salt
Garnish with sliced lemons and chopped parsley if desired
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.
Lay the salmon on top and sprinkle with salt and pepper.
Fold up the sides of the aluminum foil around the salmon.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt and pepper.
Pour the glaze over the salmon.
Top the salmon with aluminum foil and seal.
Bake for 20 to 25 minutes or until salmon is cooked throughout.
Take the foil off of the top and baste the salmon with the sauce in the foil.
Broil for 3 to 5 minutes or until brown and caramelized.
Garnish with lemon slices and chopped parsley if desired.
Oysters Rockefeller
submitted by Susan Santos
3 dozen fresh oysters in the shell, washed
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 oz.) fresh spinach, torn
1 cup grated Romano cheese
1 TBSP lemon juice
1/8 tsp. pepper
2 lb. kosher salt
Preheat oven to 450 degrees.
Shuck oysters, reserving bottom shell; set aside.
In a large skillet, saute onion in butter until tender.
Add spinach and cook and stir until wilted.
Remove from heat and stir in the cheese, lemon juice and pepper.
Spread kosher salt into two ungreased 15x10x1-inch baking pan.
Lightly press the oyster shells down into the salt.
Place one oyster in each shell and top each with 2-1/2 tsp. of the spinach mixture.
Bake, uncovered until oysters are plump, 6-8 minutes.
Serve immediately.
Shrimp with Pasta, Chile and Lemon
submitted by Bea Doherty
1/2 cup unsalted butter
1/4 cup dried bonito flakes (katsuobushi)
2 tsp. dried shrimp
12 oz. fresh or dried pasta of your choice
Kosher salt
2 TBSP olive oil
1 red chile, seeds removed, finely chopped
2 wide strips lemon zest, thinly sliced
1/2 lb. shrimp peeled, deveined, and cut into small pieces
1 TBSP tarragon, finely chopped
1 TBSP fresh lemon juice
2 scallions, green parts only, thinly sliced
Melt butter in a small saucepan over medium-low heat.
Add bonito flakes and swirl butter to combine.
Remove from heat and let sit for 10 minutes to infuse.
Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes.
Cover and chill butter until ready to use.
Finely grind dried shrimp in spice mill.
Set aside for serving.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried.
Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium heat.
Add chile and lemon zest and cook, stirring, 20 seconds.
Add shrimp and cook, tossing, 1 minute.
Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid and 3 TBSP. bonito butter and toss to coat.
Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes.
Season with salt if needed.
Divide pasta among bowls and top with scallions and reserved dried shrimp.
WANT TO BE FAMOUS?
If you have any favorite seafood recipes that you would like to share with your fellow Coastal Fisherman readers, simply email them to [email protected] or mail them to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
