Article by Mama Jock
Bluefish with Lime Aioli
2 to 3 lb. bluefish fillets cut into 1-inch pieces and set aside.
Season some flour with cayenne, cumin and coriander.
Coat pieces in flour mixture, then dip in egg wash, using 2 eggs and 1/2 cup milk.
Place pieces in bread crumbs and coat well.
Lime Aioli:
1 egg
1 clove garlic
1 whole shallot
4 limes squeezed
1/2 cup rice wine vinegar
Place all ingredients in a blender and slowly add 1 cup olive oil, salt and pepper to taste.
Fill a heavy duty fry pan half way with oil to 350 degrees.
Reduce temperature and add a few pieces at a time, cooking for 4 to 5 minutes or until light brown.
Pat fish dry.
Bring oil temperature back up to 350 degrees before starting process again.
Dip cooked fish pieces in lime aioli.
Oven Fried Shark
2 lbs. shark fillets
1/2 cup whole milk
1/2 tsp. salt
Dash pepper
2 TBSP. parsley, chopped
1/8 tsp. basil
1 cup bread crumbs
1/2 cup butter, melted
Pat fillets dry.
Pour milk in a mixing bowl.
Add salt, pepper, parsley and basil; stir well.
Dip each fillet in seasoned milk then in bread crumbs.
Arrange in buttered, shallow baking dish and pour melted butter over the fish.
Bake at 375 degrees for
30 minutes.
Shark with White Wine
2 lbs. shark fillets
3 TBSP. canola oil
1 onion, minced
1 TBSP. parsley, chopped
1 clove garlic, minced
1/2 cup dry white wine
3 tomatoes, diced
Salt and pepper
Pat fillets dry.
Heat oil in oven proof dish.
Add onion, parsley, garlic, tomatoes, salt and pepper to taste.
Place fillets over top of vegetables; cover and bring to a boil.
Lower flame and simmer for 15 minutes.
Add wine and bring back to boil.
Place dish in a 350 degree oven; bake 10 minutes.
Remove fish and keep warm; strain sauce through sieve and heat to boiling.
Sauce should be reduced by this time.
Pour over fillets and serve.
Flounder with Tomato, Capers and Olives
2 lbs. of flounder fillets
Extra virgin olive oil
Salt and pepper to taste
Coat the fillets with olive oil and season with salt and pepper.
Roast in a 350 degree oven for 20 to 25 minutes or until internal temperature reaches 135 degrees.
For the tomatoes:
3 TBSP. olive oil
3 cloves garlic, minced
1 can (28 ounce) tomatoes
4 ounces kalamata olives, halved
2 TBSP. basil leaf, chopped
2 TBSP. capers, rinsed
Red pepper flakes to taste
In a 12-inch skillet over medium-low flame, heat the olive oil and garlic. Cook for 1 minute; do not let the garlic brown.
Add tomatoes and juices, olives, capers and red pepper flakes.
Bring sauce to a brisk simmer and cook about
8 minutes, stirring frequently.
Spoon sauce over fish.
Shark Braised in Red Wine with Tomato and Anchovy
2 TBSP. olive oil
1 small red onion, thinly sliced
1/2 cup chopped canned tomatoes
2 anchovy fillets, finely chopped
1/4 tsp. dried oregano
1/2 cup red wine
4 shark fillets (each 3/4 inch thick)
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP. flour
Preheat oven to 350 degrees.
In an oven-safe large skillet, heat 1 TBSP. of the oil.
Add onion and cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
Add the tomatoes, anchovies and the oregano.
Cook for 30 seconds, stirring.
Pour in the wine, cook 30 seconds, and remove to a bowl.
Season the shark steaks with the salt and pepper.
Coat with the flour and pat off excess.
Heat the remaining 1 TBSP. olive oil in the same skillet over medium-high heat.
Add the fish and cook until brown on the first side.
Turn and brown on second side.
Remove from heat and pour the tomato-wine sauce over and around fish.
Cover and bake until fish is opaque, 10 to 12 minutes.
Serves 4.
