Article by Mama Jock
Spicy Crab Soup
1 quart water
2 chicken legs
3 (16 oz.) cans whole tomatoes, quartered
1 box frozen corn, thawed
1 medium potato, diced
3/4 cup celery, chopped
3/4 cup onion, diced
3/4 TBSP. seafood seasoning
1 tsp. salt
1/4 tsp. black pepper
1 lb. crabmeat
Place water and chicken in a large soup pot.
Cover and simmer oven low heat for 1 hour.
Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes.
Add crabmeat, cover and simmer for 15 more minutes or until hot.
Serves 8.
Flounder Fillets and Pine Nuts on Spinach
1 1/2 TBSP. olive oil
1 (10 oz.) bag spinach, washed, drained
1 TBSP. pine nuts
2 TBSP. grated Parmesan cheese
3 TBSP. Mrs. Dash Garlic and Herb Seasoning Blend
1 lb. flounder fillets
Heat 1/2 TBSP. olive oil over medium-high heat in a large skillet.
Add spinach, cover and cook 4 to 5 minutes.
Place spinach on platter; sprinkle with the pine nuts, grated parmesan cheese and 1 1/2 TBSP. Mrs. Dash’s Seasoning.
Toss well and keep warm.
In large skillet, add remaining olive oil; heat over medium-high heat.
Sprinkle fish evenly with the remaining Seasoning Blend.
Place fillets in skillet; cook until fish flakes easily.
Serve over spinach.
Serves 4.
Roasted Striped Bass with Caesar Dressing
3 garlic cloves
2 TBSP. parsley, chopped
1 TBSP. anchovy paste
2 tsp. Dijon mustard
1 cup mayonnaise
1 TBSP. grated lemon jest
3 TBSP. freshly squeezed lemon juice
Salt and pepper
3 lbs. striped bass, 3/4 to 1-inch thick, cut into 6 portions
4 scallions, white and green parts, chopped
2 TBSP. olive oil
3 TBSP. capers, drained
Lemon wedges, for serving
Preheat oven to 500 degrees.
Line a sheet pan with aluminum foil.
Caesar Dressing:
Place the garlic, parsley, anchovy paste and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced.
Add the mayonnaise, lemon zest, lemon juice, 1 tsp. salt and 1/2 tsp. pepper. Pulse to make a smooth sauce.
Place the fish on the pan and sprinkle both sides generously with salt and pepper.
Set aside one third of the sauce to serve with the fish.
Spread the fish on one side with half of the remaining sauce.
Spread the remaining sauce on the second side.
Sprinkle with the scallions and allow to stand for 10 minutes.
Roast the fish for 10 to 12 minutes, until the center is just barely cooked.
Cover the fish with foil and allow to rest on the pan for 10 minutes.
Heat the oil in a small pan until hot.
Add the capers and cook until they start to pop.
Serve the fish hot with the lemon wedges, capers and the reserved Caesar sauce.
Serves 6.
Spicy Steamed Clams
3 lbs. fresh clams
3 TBSP. olive oil
5 garlic cloves, minced
1/2 tsp. red pepper flakes
1-2 TBSP. tomato paste
1 cup dry white wine or clam juice
1/2 cup parsley, finely chopped
Rinse the clams free of grit and set aside.
In a large pot, heat the olive oil over med-high heat.
Add garlic and cook, stirring until garlic just starts to barely turn golden.
Add the pepper flakes, stir to combine with the garlic.
Add the tomato paste and stir to work the tomato paste into the oil.
Add the wine and bring to a boil.
Cook at a low boil until the wine is reduced by a third and alcohol odor stops.
Add the clams, cover and cook until the clams open and are cooked through, 3 to 5 minutes.
Stir in the parsley.
Serve hot with crusty bread to sop up the delicious broth.
Serves 4 to 6.
Cajun Blackened Red Drum
1/4 cup butter, melted
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. lemon pepper
1 tsp. garlic powder
1 tsp. salt
1 1/4 cups Italian-style salad dressing
4 red drum fillets
Preheat oven to 350 degrees.
In medium saucepan, melt the butter on low heat; cool to room temperature.
In a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
Dip the fillets into the melted butter, then coat with the seasoning mixture.
In a large skillet over high heat, sear fish on each side for 2 minutes or until lightly charred.
Place in a medium size baking dish and pour the Italian dressing over each fillet.
Cover dish and bake for 30 minutes or until flaky and tender.
Serves 4.
Individual Seafood Quiche
1/2 lb. crabmeat
1/4 lb. small shrimp
1 cup half-and-half
1 egg and 2 egg whites
2 tsp. seasoning salt blend
1/2 tsp. minced garlic
2 slices Swiss cheese, cut into small pieces
2 slices crispy bacon, cut into small pieces
Preheat oven to 375 degrees.
Lightly coat 4 individual ramekins or jumbo muffin cups with nonstick cooking spray.
Combine crab, shrimp, half-and-half, egg, egg whites, seasoning blend and garlic in large bowl.
Stir in cheese.
Divide mixture among ramekins.
Bake 15 to 20 minutes or until eggs are set and tops are lightly browned.
Garnish with the bacon.
Serves 4
Grilled Flounder Tortillas with Ranch Slaw
Cooking spray
1/4 cup light ranch dressing
3/4 tsp. bottled hot chipotle sauce
2 cups packaged coleslaw
1 lb. flounder fillets
1/4 tsp. salt
1/4 tsp. black pepper
8 (6 in.) tortillas
Lime wedges, optional
Heat a grill pan over medium-high heat for 2 minutes.
Coat pan with cooking spray.
While pan heats, combine dressing and, if desired, hot sauce in a medium bowl, stirring with a wisk.
Stir in the coleslaw; set aside.
Sprinkle fish evenly with salt and pepper; add to pan.
Cook 3 to 4 minutes on each side or until fish flakes easily or until desired degree of doneness.
Wrap tortillas in damp paper towels and microwave on high for 30 seconds.
Flake fish into bite-sized pieces.
Spoon fish evenly onto 1 side of tortilla; top each with 1/4 cup of the coleslaw mixture.
Fold tortillas over filling. Serve with lime wedges.
Serves 4.
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