Article by Mama Jock
Spicy Black Sea Bass
2 lbs. blackfish fillets, skin off
2 TBSP. olive oil
2 TBSP. soy sauce
2 TBSP. Worcestershire sauce
1 1/4 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
Dash red pepper sauce
Cut the fillets in single portions and place in a well greased baking pan.
Combine olive oil, soy sauce, Worcestshire sauce, paprika, chili and garlic powder and hot pepper sauce.
Broil 4 inches from the heat source for 5 minutes.
Turn the fillets, baste with the sauce and broil an additional 3 to 5 minutes, or until the fish flakes easily.
Serve with lemon wedges.
Serves 6.
Striped Bass with Peach Salsa
2 cups water
1 TBSP. sea salt
2 1/4 tsp. sugar
4 striped bass fillets
Cooking spray
1 1/2 cups finely chopped peaches
2 TBSP. thinly sliced shallots
1 1/2 TBSP. fresh lemon juice
1 TBSP. extra-virgin olive oil
3/8 tsp. salt, divided
1/4 tsp. black pepper
1 1/2 TBSP. torn small mint leaves
Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat fish dry.
Preheat grill.
Pile the coals to one side of the grill.
Coat grill grate with cooking spray.
Combine peaches, shallots, juice and oil in a medium bowl; stir in 1/8 tsp. of salt.
Sprinkle remaining 1/4 tsp. salt and pepper over the fish.
Lightly coat fish with cooking spray.
Place skin side down, over DIRECT heat; grill 2 minutes.
Turn fish over and move the bass to the INDIRECT part of the grill and cook for 12 minutes or until desired doneness.
Stir mint into peach mixture; serve with fish.
Serves 4.
Mussels and Angel Hair Pasta with Red Pepper Sauce
8 oz. uncooked angel hair pasta
3 tsp. olive oil
1/3 cup diced onion
1 clove garlic, minced
2 cups diced red bell pepper
1/2 tsp. salt
Dash of black pepper
1 (14.5 ounce) can undrained tomatoes, chopped
1/2 cup white wine
36 mussels, scrubbed and debearded
3 TBSP. chopped fresh parsley
Cook pasta according to package directions, omitting the salt. Drain and keep warm.
Heat oil in a large saucepan over medium-high heat.
Add the onion and garlic; saute 5 minutes.
Add the bell pepper, salt and pepper; saute 2 minutes.
Add tomatoes and wine; bring to a boil.
Reduce heat to low and simmer 10 minutes.
Add mussels and increase heat to medium. Cover and simmer for 7 minutes or until shells open.
Discard any unopened shells.
Serve mussel mixture over pasta; sprinkle with parsley.
Serves 4.
Hearty Fish Chowder
5 slices bacon
1 large carrot, chopped
1 medium celery root (13 oz.), peeled and chopped
1 large potato, peeled and chopped
1 medium onion, diced
2 TBSP. flour
1 cup bottled clam juice
1/2 cup water
1 lb. skinless fillets, cut into 1-inch chunks
1/2 cup milk
Salt and pepper
Parsley for garnish
In large saucepot, cook bacon until crisp.
Drain on paper towels and set aside.
Reserve 1 TBSP. of fat.
In a large microwave-safe bowl, combine carrot, celery root, potato and 2 TBSP. water.
Cover with vented plastic wrap; microwave on high 5 minutes or until vegetables are tender.
Keep saucepot with bacon fat on medium.
Add onion; cook 7 minutes or until tender, stirring occasionally.
Add carrot mixture; cook 2 minutes, stirring.
Add flour; cook 2 minutes, stirring.
Add clam juice and water and wisk until smooth.
Heat to boiling, stirring occasionally.
Add fish chunks, cover and cook 4 minutes or until fish turns opaque throughout.
Stir in milk, 1/4 tsp. salt and 1/8 tsp. pepper.
Cook until hot but not boiling.
Crumble bacon; spoon chowder into shallow bowls and garnish with parsley and bacon.
Serves 4.
Striped Bass with Vermouth
4 to 5 lbs. bass cut into steaks or fillets
8 TBSP. butter
1 medium onion
4 oz. can mushrooms
1 cup onion and garlic croutons
1 TBSP. vinegar
4 oz. of dry Vermouth
2 1/2 TBSP. parsley, minced
Melt butter in a large glass dish.
Place fish in dish.
In a blender, place croutons; pulse into crumbs.
Sprinkle over fish and top with chopped onion and mushrooms.
Add vinegar and Vermouth.
Bake at 350 degrees for 50 minutes; baste frequently.
Garnish with parsley.
Serves 4.
Buttery Baked Tautog
1 lb. tautog fillet
1/4 cup butter
2 TBSP. lemon juice
2 1/2 TBSP. parsley, chopped
2 TBSP. fresh chives, chopped or 1 TBSP. dried
3 TBSP. fresh dill, chopped or 1 1/2 tsp. dried
Dash cayenne pepper
Salt and pepper to taste
Paprika
In a small saucepan, melt the butter and stir in lemon juice, parsley, chives. dill, cayenne, salt and pepper.
Place fillets in a lightly greased baking dish.
Sprinkle with paprika.
Bake uncovered in a 400 degree oven for 8 to 10 minutes or until fish begins to flake.
Transfer fish to a warm serving platter.
Boil pan juices until reduced to about 1/4 cup and pour over fish.
Serves 4.
