Article by Mama Jock
Poached Striper
Several red skinned potatoes
2 TBSP. butter
2 large rock fish fillets
1 cup water
1 cup white wine
6-8 slices lemon, sliced thin
12 whole peppercorns
2-3 TBSP. flour
Wash potatoes. Leave skin on and cut each potato in cubes.
Place in saucepan, cover with water, add butter and cook until tender. Drain and set aside.
Put fish fillets in a large frying pan.
Add the water and wine.
Place the lemon slices and peppercorns around the fillets.
Cook on high for 15 to 20 minutes.
Remove fish and lemon slices.
Stir in flour to make gravy.
Pour gravy over the potatoes and serve.
Serves 4.
Flounder and Eggplant
4 flounder fillets
1 medium eggplant
Butter and oil
1 large onion, sliced
1 green pepper, sliced
Garlic powder
Lemon slices
Seasoned breadcrumbs
1 large tomato, diced
Fresh parsley
Slice eggplant 3/4 inch thick.
Saute in butter or oil until soft on both sides.
Place eggplant slices in a greased baking pan.
Saute onion and green pepper in butter with a dash of garlic powder until soft; set aside.
Place fillets on eggplant slices.
Put thin slices of lemon on fillets.
Sprinkle with seasoned breadcrumbs.
Place sauteed onion
and green pepper over breadcrumbed fillets.
Dot with butter.
Bake at 375 degrees until fish is opaque.
Remove from oven and top with the chopped tomatoes and parsley.
Serves 4.
Crab Loaf
1 lb. crabmeat
1 egg, beaten
1 TBSP. flour
3 TBSP. mayonnaise
1 TBSP. mustard
Salt and pepper, to taste
Old Bay seasoning, to taste
1/4 tsp. Worcestershire sauce
3 TBSP. evaporated or whole milk
1 onion, chopped
1/2 green pepper, chopped
4 TBSP. butter
Mix crabmeat, egg, flour, mayonnaise, mustard, salt and pepper, Old Bay, and Worcestershire sauce together.
Saute onion and green pepper in butter until tender. Add to crabmeat mixture.
Place in a greased baking dish. Mix topping ingredients together and crumble on top. Bake at 350 degrees for 45 minutes or when center becomes firm.
Topping
Mix 4 TBSP. of butter with 15 Ritz crackers, crushed.
Serves 4.
Pepper Seared Yellowfin Tuna
3 TBSP. olive oil
8 shiitake mushrooms, stems removed
4 tuna steaks, butterflied
4 ounces goat cheese
1 ounce sundried tomatoes, cut into strips
8 large basil leaves
3 cloves garlic, finely chopped and mixed with 3 TBSP. of olive oil
Black pepper, to taste
Preheat oven to 400 degrees. In a hot saute pan, heat 1 TBSP. olive oil.
Place the mushroom caps top side down in the hot pan and sear until slightly crisp.
Remove from heat and set aside.
Open butterflied tuna and place ingredients on the bottom flap in this order: 1 ounce of goat cheese, few strips of tomato, 2 large mushrooms and 2 basil leaves.
Brush the inside of the top flap with the garlic oil.
Close and sprinkle the pepper on both sides of the fish.
Heat a large ovenproof saute pan big enough to hold the four steaks.
When hot, add 2 TBSP. olive oil.
Carefully place stuffed tuna in the pan and sear both sides.
Place in oven, bake 5 to 10 minutes.
Serves 4.
Buttery Shark Steaks
2 lbs. shark steaks rinsed in cold water, pat dry
5 cloves garlic, left whole
1 medium onion, chopped
1 lemon, cut into wedges
1 cup butter
1/4 tsp. marjoram
1/4 tsp. seafood seasoning
1/8 tsp. thyme
Salt and pepper to taste
Fresh parsley, chopped
Pinch ground oregano
Melt butter in saucepan over low heat and add the whole garlic, onions, seasonings and herbs.
Remove from heat and allow to steep; one hour.
Place steaks in a baking dish and pour the herb butter over fish.
Bake at 350 degrees for 15 minutes and serve garnished with parsley and lemon wedges to the side.
Serves 6.
