Article by Mama Jock
Well, another season has come to a close. I hope you have enjoyed all the recipes this year and I really appreciated all the great feedback from those of you who have tried some of them. I’m already thinking about what recipes to include in the Winter Issue, so if you have a favorite you would like to share, please email it to me at [email protected]. Until then, keep cooking!
Tuna with Lemon-Horseradish Sauce
1 tsp. vegetable oil
1 tuna fillet
Salt and pepper
½ cup dry white wine
½ lemon
½ cup sour cream
½ jar prepared horseradish, drained
¼ cup parsley, finely chopped
1 garlic clove, crushed
1 ½ cup heavy or whipping cream
Lemon and cucumber slices, for garnish
Preheat oven to 425 degrees.
Line a jelly roll pan with parchment paper.
Lightly brush parchment with oil.
Place tuna on parchment and sprinkle with salt and pepper.
Place pan on rack and pour wine into pan around tuna.
Cover pan with foil.
Bake 20 to 25 minutes or until fish is opaque throughout.
From lemon, grate ½ tsp. zest and squeeze 2 tsp. juice.
In large bowl, with mixer on medium speed, mix sour cream, horseradish, parsley, garlic, lemon zest, lemon juice, and ½ tsp. salt until combined.
Add cream; beat until soft peaks form.
Cover and refrigerate up to 1 day.
Bake tuna, uncovered, 5 minutes.
Cool slightly.
Using corners of parchment, lift tuna out of pan and onto a serving platter.
Slide parchment carefully from underneath tuna.
Cover with plastic wrap and refrigerate at least 4 hours or until cold.
To serve, garnish tuna with lemon, cucumber; serve with horseradish sauce.
Serves 6.
Flounder with Tomatoes and Olives
2 cloves garlic, smashed
2 TBSP. olive oil
1 ½ lbs. tomatoes, quartered
3 TBSP. chopped pitted kalamata olives
1 TBSP. chopped marjoram
4 flounder fillets
¼ cup Panko breadcrumbs
Heat broiler.
Cook garlic in 1 TBSP. oil in broiler-safe pan over medium heat 1 minute.
Add tomatoes, olives and majoram.
Simmer until tomatoes have wilted, 5 minutes.
Add fish; cook until almost done, about 6 minutes.
Top fish with the breadcrumbs.
Broil until crumbs are golden and fish is done, 1 to 2 minutes.
Serve with sauce and drizzle with 1 TBSP. oil.
Serves 4.
Crab Cakes with Spicy Remoulade
Remoulade:
½ cup mayonnaise
2 TBSP. chopped shallots
3 TBSP. capers, drained and chopped
4 tsp. Creole mustard
2 tsp. fresh lemon juice
¼ tsp. ground red pepper
1/8 tsp. salt
Combine ½ cup mayo and remaining ingredients in a small bowl; stir well.
Crab Cakes:
2 TBSP. finely chopped chives
1 TBSP. chopped fresh parsley
1 ½ TBSP. mayonnaise
½ tsp. lemon zest
1 TBSP. lemon juice
¼ tsp. black pepper
1/8 tsp. red pepper
1 large egg
1/3 cup Panko breadcrumbs
1 lb. lump crabmeat
2 TBSP. olive oil, divided
Combine first 8 ingredients.
Add Panko and crab, tossing gently to combine.
Cover and refrigerate 30 minutes.
Heat 1 TBSP. oil in a large skillet over medium-high heat.
Add 4 crab cakes to pan; cook until bottoms are golden.
Turn cakes; cook until they are thoroughly heated.
Remove and keep warm.
Heat remaining oil in same pan and repeat procedure with 4 more cakes.
Serve remoulade with crab cakes.
Serves 4.
Roasted Flounder with Light Herb Sauce
4 flounder fillets
2 tsp. olive oil
½ tsp. salt
½ tsp. pepper
1 shallot, thinly sliced
½ tsp. dried rosemary, crushed
1 TBSP. butter
¼ cup marinade for chicken
2 TBSP. half and half cream
Place fillets in a greased 15x10x1 baking pan.
Brush with oil; sprinkle with salt and pepper.
Bake at 450 degrees for 14 to 18 minutes or until fish flakes easily with a fork.
In a small saucepan over medium heat, cook and stir shallot and rosemary in butter until tender.
Stir in marinade for chicken; cook and stir for 1 minute.
Add cream; cook and stir for 1 minute longer.
Spoon over fish.
Serves 4.
Crab or Shrimp Omelette
3 large eggs
Pinch salt
Dash pepper
4 tsp. canola oil, divided
3-5 drops sesame oil
1 small yellow onion, sliced thinly
5 oz. crabmeat or shrimp
1 tsp. light soy sauce
1 stalk scallion, chopped
½ TBSP. red chilies, chopped (optional)
Lightly beat eggs with the salt and pepper; set aside.
Heat wok or skillet with 2 tsp. oil and sesame oil.
Add onion and fry until soft.
Push to one side of the skillet and add crabmeat or shrimp and stir fry well.
Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
Heat remaining 2 tsp. oil in the wok or skillet, add the beaten eggs.
Swirl the pan around to spread the omelette evenly.
When eggs have set, add the crabmeat/shrimp mixture and sprinkle with the onion and red chilies.
Fold in the four corners of the omelette to cover the filling.
Cover pan with a lid for 1 minute, the turn out onto a plate and serve immediately.
Serves 2 to 3.
