Article by Mama Jock
Walnut Crusted Flounder
3/4 cup chopped walnuts
1 TBSP. light mayonnaise
3 TBSP. Dijon mustard
4 flounder fillets
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. black pepper
1 TBSP. olive oil
1 small onion, chopped
2 bunches Swiss chard, stems removed and leaves cut into 1 in. pieces
Heat oven to 425 degrees.
Coat a baking sheet with nonstick cooking spray.
In a small skillet over medium heat, toast 1/4 cup walnuts for 5 minutes.
Stir together mayonnaise and 1 TBSP. of mustard.
Finely chop remaining 1/2 cup walnuts.
Brush flounder with mustard mixture, then sprinkle with 1/2 tsp. basil and 1/8 tsp. each salt and pepper.
Press 2 TBSP. chopped walnuts onto one side of each fillet.
Place walnut-side up on baking sheet and bake 15 minutes or until fish flakes easily with fork.
Heat oil in large skillet over medium-high heat.
Add onion; cook 4 minutes.
Stir in Swiss chard, remaining 1/2 tsp. basil and 1/8 tsp. each salt and pepper; cover.
Cook, stirring, for 7 minutes or until tender.
Add 1/4 cup water if pan becomes dry.
Stir in walnuts and remaining 2 TBSP. mustard.
Serves 4.
Shrimp and Grits
3 cups water
1 TBSP. butter
3/4 cup uncooked quick-cooking grits
1/2 cup Parmesan cheese
5/8 tsp. salt, divided
3/4 tsp. black pepper, divided
2 bacon slices, chopped
1 cup chopped onion
1 TBSP. minced garlic
1 (8-oz.) package sliced mushrooms
1 lb. medium shrimp, peeled and deveined
1/2 tsp. crushed red pepper
1/4 cup half-and-half
3/4 cup low sodium chicken broth
1/3 cup green onions, chopped
Bring water and butter to a boil in a small saucepan.
Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat.
Stir in cheese, 1/4 tsp. salt and 1/2 tsp. black pepper; cover. Keep warm.
Cook bacon in large nonstick skillet; cook until crisp.
Add white onion, garlic, and mushrooms to pan; cook until mushrooms begin to turn brown and give off liquid, stirring frequently.
Add shrimp and red pepper; cook 3 minutes.
Combine half-and-half and flour in a small bowl, stirring until smooth.
Add broth, flour mixture, remaining 3/8 tsp. salt, and 1/4 tsp. black pepper to pan; bring to a boil.
Cook until slightly thickened.
Top with green onions. Serve shrimp mixture with grits.
Serves 4-6.
Striper Pie
For potato crust:
3 russet potatoes, peeled and cubed
3 TBSP. butter
Pinch nutmeg
Salt and pepper to taste
1/2 cup milk
For spinach:
2 tsp. olive oil
12 oz. baby spinach leaves
For sauce:
3 tbsp. butter
3 TBSP. flour
3 garlic cloves, minced
2 cups milk, divided
2 tsp. lemon zest
For the rest:
1 TBSP. butter
Salt and pepper to taste
Pinch cayenne pepper
2 lbs. striper fillets
1/2 lemon, juiced
Chives for garnish
Preheat oven to 375 degrees.
Boil potatoes in salted water until tender. Drain well.
Mix in butter thoroughly.
Season with nutmeg, salt, pepper and cayenne pepper to taste.
Add milk to potato mixture; blend until smooth.
Place oil in a large dutch oven.
Add spinach; season with pinch of salt.
Cook, stir constantly until spinach has wilted. Drain well; remove excess moisture with paper towels.
Heat 3 TBSP. butter and flour in a saucepan, whisking to a smooth paste.
Stir constantly until mixture is slightly browned.
Add chopped garlic; whisk few minutes.
Add 1 cup cold milk to flour mixture, whisk and cook until thickened.
Whisk remaining 1 cup milk and lemon zest.
Bring the sauce to a gentle simmer; season with salt; keep warm.
Butter 8x12 casserole dish.
Season pan with salt, pepper and cayenne pepper.
Lay boneless fillets in pan in a single layer.
Spread spinach evenly over fish and drizzle with lemon juice.
Spoon white sauce over spinach.
Drop mashed potatoes by heaping spoonfuls over the mixture.
Spread evenly to cover spinach. Place rimmed sheet pan under casserole to catch spills.
Bake about 40 minutes.
Turn on oven’s broiler and broil until potato crust is golden brown; 2 minutes.
Let stand 10 minutes before serving.
Garnish with chopped chives.
Serves 4-6.
Pan Seared Mahi-Mahi
3 cloves garlic, chopped
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1 tsp. pepper
4 tsp. extra-virgin olive oil
4 mahi-mahi fillets, boneless and skinless
3 tsp. canola oil
Kosher salt
Place garlic, herbs and pepper on a flat plate.
Moisten with olive oil and mix well.
Place the fish, skinned side up, onto the herb mixture and press down.
Let it rest for 5 to 10 minutes.
Pour the canola oil into a large saute pan and heat over medium-high until just smoking.
Lift the seasoned fish from the plate and sprinkle evenly with kosher salt.
Place the mahi in the hot pan, seasoned side down, and sear for 3 to 5 minutes.
Turn over; sear other side for another 3 to 5 minutes.
Remove from pan and keep warm.
Serves 4.
Caramelized Scallops and Chipotle Cream
Chipotle Cream:
2 tsp. chipotle powder
Juice of 2 fresh limes
3/4 cup sour cream
Salt to taste
Mix chipotle powder and lime juice; let it sit for 10 minutes.
Whisk in the sour cream.
Scallops:
2 lbs. scallops
2 TBSP. fresh parsley, chopped
Salt and pepper to taste
1/4 cup extra-virgin oil or less
Sliced lemons
Chopped chives
On a cutting board, place scallops with flat side down.
Sprinkle tops with parsley, salt and pepper.
Heat enough oil to cover bottom of a large nonstick skillet until oil just begins to smoke.
Reduce heat to medium-high and place scallops seasoned side down. Do not disturb them for 2 to 3 minutes.
Turn and sear on opposite side for 1 to 3 minutes longer.
Garnish with chipotle cream, lemons and chives.
Serve immediately.
Serves 4 to 6.
Tuna Burgers With Lemon-Basil Mayo
2 ears corn
1 lb. skinless tuna fillet
3 green onions, thinly sliced
1 large egg white
1/4 cup plain bread crumbs
3/4 tsp. salt
1 1/2 tsp. lemon peel, finely grated
Cooking spray
1/4 cup mayonnaise
1 TBSP. chopped basil
1/2 tsp. lemon zest
4 burger buns
Lettuce
Prepare grill for direct grilling on medium-high.
Cut kernels off the ears of corn; place in large bowl.
Finely chop the tuna and add to bowl.
With fork, gently mix in the green onions, egg white, bread crumbs, salt and lemon peel.
Firmly pack into 4 patties; dredge in the bread crumbs and spray with cooking spray.
Grill burgers 6 to 8 minutes or until cooked through, turning once.
In small bowl, mix mayonnaise, basil and lemon peel.
Serve burgers with lettuce and mayonnaise mixture.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
