Article by Mama Jock
Sauteed Flounder with Mushrooms
6 TBSP. butter, divided
2 (4 oz.) packages sliced mushrooms
1 shallot, minced
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
3/4 tsp. pepper, divided
1/2 tsp. salt, divided
6 to 8 flounder fillets
1 TBSP. olive oil
In a large skillet, melt 2 TBSP. butter over medium heat.
Add mushrooms, shallot and garlic; cook for 6 to 8 minutes or until mushrooms are tender.
Add wine; cook for 2 minutes.
Add broth, 1/2 tsp. pepper and 1/4 tsp. salt; cook for 2 minutes or until slightly thickened.
Stir in 2 TBSP. butter.
Remove from heat.
Sprinkle flounder with remaining pepper and salt.
In another large skillet, heat remaining 2 TBSP. butter and olive oil over medium heat.
Add flounder, in batches if necessary, and cook for 4 to 5 minutes per side or until fish flakes easily when tested with fork.
Serve mushroom sauce over flounder.
Serves 6 to 8.
Shrimp Bisque
1/2 cup butter, divided
1 lb. medium shrimp, peeled, deveined and chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
3 cups water
1 TBSP. ketchup
1 chicken bouillon cube
1 bay leaf
1 tsp. seasoned salt
1/8 tsp. cayenne pepper, optional
1 can (12 ounces) evaporated milk
2 TBSP. white wine or water
Melt 2 TBSP. butter in medium saucepan over medium heat.
Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink.
Remove from saucepan; set aside.
Melt remaining butter in same saucepan.
Stir in flour.
Gradually stir in the water, ketchup, bouillon, bay leaf, salt and pepper.
Boil, stirring occasionally, reduce to low.
Cook for 5 minutes, stirring frequently.
Add shrimp mixture; cook 2 minutes.
Discard bay leaf.
Stir in milk and wine.
Heat through; do not boil.
Serves 6.
Stir-Fried Tautog
1 lb. skinless tautog cut into 1 1/2 inch pieces
1/2 cup orange juice
1 tsp. sesame oil
1 1/2 TBSP. canola oil, divided
1 tsp. soy sauce
1 clove garlic, minced
1 cup sliced water chestnuts
1 shallot, minced
1 carrot, thinly sliced
1 cup red pepper, chopped
1 cup celery, thinly sliced
2 tsp. corn starch
1 tsp. rice vinegar
2 cups cooked brown rice
Scallions for garnish
Soak fish in salt water 30 minutes, rinse well and pat dry.
Heat 1 TBSP. canola oil in wok or large heavy skillet over med-high heat.
Add fish; stir fry 3 minutes.
Remove fish and set aside. Add remaining 1/2 TBSP. canola oil and stir fry garlic and shallot for 1 minute.
Add red pepper, celery, carrot and water chestnuts; cover pan and steam 2 minutes.
Combine corn starch, orange juice, sesame oil, rice vinegar and soy sauce in a separate bowl.
Add mixture to pan; cook 1 minute.
Add fish back to pan; cook 1 minute.
Place mixture over the rice on a platter.
Garnish with thinly sliced scallions.
Serves 4.
Flounder and Pasta Puttanesca
1 TBSP. olive oil
1/2 cup onion, chopped
1 TBSP. capers, drained and rinsed
1 clove garlic, minced
1 tsp. Italian seasoning
1 bay leaf
Pinch red pepper flakes or a few drops hot pepper sauce
1 can (14 oz.) diced tomatoes
1 lb. skinless flounder fillets
1/4 cup pitted kalamata olives
3 TBSP. chopped parsley
Juice of 1/2 lemon
2 cups hot cooked spaghetti
1/4 cup shredded Parmesan cheese
Heat oil in large skillet over medium heat.
Add onion; cook and stir 2 minutes.
Add capers, garlic, Italian seasoning, bay leaf and red pepper flakes, if desired; cook 1 minute or until aromatic.
Add tomatoes with their juice, flounder and olives, stirring to break up flounder into chunks.
Cook 4 to 5 minutes until heated through.
Just before serving, stir in the parsley and lemon juice.
Divide spaghetti evenly among the bowls; top with sauce.
Sprinkle each serving with the cheese.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, please feel free to email it to me at [email protected].
Mama Jock