Article by Mama Jock
Scallops with Spinach and Paprika Syrup
1/4 cup sugar
1/4 tsp. paprika
1/8 tsp. ground red pepper
1/4 cup fresh lemon juice
2 tsp. olive oil, divided
1 1/2 pounds jumbo sea scallops
1/4 tsp. salt, divided
1/4 tsp. black pepper
1 tsp. minced fresh garlic
1 bag fresh baby spinach
1/4 cup pine nuts, toasted
Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens. Cool slightly.
Heat a large skillet over medium-high heat.
Add 1 tsp. olive oil to pan; swirl to coat.
Pat scallops dry; sprinkle with 1/8 tsp. salt and black pepper.
Add scallops to pan; cook 2 minutes on each side.
Remove from pan; keep warm.
Add remaining 1 tsp. oil and garlic to pan; cook 30 seconds, stirring constantly.
Add remaining spinach; cook 2 minutes.
Stir in 1/8 tsp. salt.
Divide the spinach mixture and scallops evenly among 4 plates.
Drizzle paprika mixture evenly over scallops and sprinkle with pine nuts over each serving.
Serves 4.
Mahi-Mahi with Basil
3 TBSP. butter
1 1/2 tsp. fresh lemon juice
1 clove garlic, chopped fine
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 TBSP. fresh basil leaves, chopped
3 TBSP. olive oil
4 mahi fillets
Combine butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan.
Cook over low heat, stirring until butter melts.
Cover and keep warm.
Heat oil in skillet.
Season fish with salt and pepper; cook 3 minutes, turn fish and cook 3 to 4 minutes.
Spoon basil and butter mixture over fish.
Serves 4.
Tuna Salad in Pita
2 lbs. cooked tuna, chilled
1 cup celery, small dice
1/2 cup red onion , small dice
2 TBSP. fresh dill, minced
2 TBSP. capers, drained
2 TBSP. raspberry vinegar
2 TBSP. olive oil
1/2 tsp. salt
1/2 tsp. pepper
Pita bread
Spinach leaves
Break the tuna into large flakes and place in a bowl.
Add the rest of ingredients; mix well and serve in pita bread halves with baby spinach leaves.
Serves 4.
Whole Fried Flounder
1 1/2 lbs. flounder
Vegetable oil for frying
2 cups flour
2 tsp. salt
1 tsp. pepper
Garlic-Apricot Glaze (recipe follows)
Wash and scale flounder.
Remove head and guts.
Score each side of fish in 1 inch diamond shape pattern.
Pat fillets dry with paper towels.
Heat 3 inches of oil in a deep cast iron skillet to 335 degrees.
In a container large enough to accommodate the flounder, combine flour, salt and pepper.
Dredge fillets in flour mixture.
Fry until golden, 8 to 12 minutes. Drain.
Spread glaze over flounder. Serve immediately.
Garlic-Apricot Glaze:
1/4 cup apricot jam
2 TBSP. rice wine vinegar
1 TBSP. chopped garlic
1 TBSP. soy sauce
In a small saucepan, combine jam, vinegar and garlic.
Cook over medium heat until reduced by one third.
Add soy sauce.
Simmer until thickened, 5 to 10 minutes.
Serves 2.
Mako Steak with Peaches
submitted by E.L. Werner
Mako steak (1 1/2 inch thick)
Olive oil
JO Seafood Seasoning, or similar
16 oz. can sliced peaches
Aluminum foil
Heat and grease grill.
Make a 10x10 inch foil pan; drizzle oil on the bottom of the foil.
Place the shark steak in pan and rub olive oil on top side.
Drain peaches; reserving the syrup.
Arrange the peach slices decoratively on top of the steak.
Drizzle the syrup over the fish.
Finish by sprinkling the JO Seasoning over all.
Grill until peaches just start to brown on outer edges.
Serve hot or cold.
Eggplant with Crab and Hollandaise
Vegetable oil for frying
2 eggs, beaten
1 cup whole milk
1/2 tsp. salt
1/4 tsp. black pepper
1 medium eggplant, cut into 1/4 inch slices
1 cup flour
1 cup cracker meal
Lettuce leaves
8 oz. jumbo lump crabmeat
Hollandaise Sauce
Heat 3-inches of oil in a deep cast-iron skillet to 350 degrees.
In a bowl, combine eggs, milk, salt and pepper to make an egg wash. Set aside.
Coat sliced eggplant with flour.
Dip in egg wash and then in cracker meal.
Fry until golden brown, about 5 minutes per side.
Drain on paper towels.
Place lettuce leaves on each plate.
Divide fried eggplant among plates and top with crabmeat and hollandaise sauce.
Hollandaise Sauce:
3 egg yolks, lightly beaten
1/4 tsp. cayenne pepper
1/4 cup fresh lemon juice
1/2 cup butter
In a small bowl, combine egg yolks and pepper, whisking well.
Gradually add lemon juice to beaten egg yolks, blend well.
Add butter gradually, whisking well until the butter is incorporated. Tip: if your hollandaise sauce breaks, slowly add boiling water until creamy.
Serves 4.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, email it to [email protected] or mail it to: Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
