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Vol 46 | Num 1 | Jan 1, 2021

2020 Year in Review Chum Lines Fish Stories Fishing Well is the Best Revenge Ship to Shore The Galley Issue Photos
The Galley

Article by Christine Budd

Swordfish With Mushrooms, Lemon & Capers

Ingredients:
2 lbs. swordfish steaks, about 1” thick cut into 4 portions
1 T olive oil
Kosher salt
Fresh cracked pepper
4 T unsalted butter (1 half stick)
3/4 lbs. mushrooms, cleaned and sliced
Zest and juice of 1 lemon (about 3 T juice)
1 green onion, sliced
1 splash dry white wine
1 T capers
2 T chopped parsley

Directions:
Heat your oven to 400 degrees. Rub the swordfish with the olive oil and season on both sides with salt and pepper. Heat a griddle pan or cast iron pan on high. Sear the fish on both sides for a couple minutes on each side. Turn off the heat and put the skillet in the oven to finish, about 10 minutes, depending on the thickness of your fish.
In a separate skillet melt butter on medium high. When the butter is hot add mushrooms, green onions, lemon juice and zest and splash of white wine. Saute for 5 - 6 minutes until mushrooms are tender and there is very little liquid left in the sauce. Season with salt and pepper to taste.
Plate the swordfish on individual plates topped with mushrooms and garnish with capers and parsley.

WINTER CITRUS BUTTER SALMON

Ingredients:
1 2 lb. salmon fillet
1 garlic clove minced
1 1/2 tablespoons brown sugar
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
1 blood orange thinly sliced
Herb Butter:
3 tablespoons unsalted butter melted
1 tablespoon chopped fresh herbs basil, oregano, sage, thyme, etc
Pinch of salt
Winter Citrus Salsa:
1 blood orange segmented and chopped
1 orange segmented and chopped
1 small shallot diced
1/2 jalapeno pepper seeded and diced
2 tablespoons fresh chopped cilantro
Juice of 1 lime
Pinch of salt and pepper

Directions:
Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
Place the salmon on a baking sheet. In a bowl, stir together the brown sugar, salt, pepper, garlic and lemon zest. Add the olive oil to make a wet rub. Rub the mixture all over the salmon. Place the blood orange slices on top.
Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Drizzle with the herb butter and serve with the winter citrus salsa. I also like to eat this on a salad with feta or with a brown rice and quinoa blend!
Herb Butter
Stir together the melted butter, fresh herbs and salt.
Winter Citrus Salsa
Mix all ingredients together in a bowl until combined. This will last for about a day in a sealed container in the fridge.

Old Charleston Style Shrimp and Grits

Ingredients:
3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 lbs. uncooked shrimp, peeled and deveined
Salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 lb. andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions:
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Tuna Steak Burgers

Ingredients:
Chipotle Mayo:
1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced fresh parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
Tuna:
4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick at room temperature
Olive oil for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, split
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots:
6 to 8 medium shallots, very thinly sliced on a mandoline
Canola oil, for frying
Kosher salt

Directions:
For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a large grill pan on high heat until very hot.
Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and fried shallots.
Fried Shallots: In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200° for another 5 to 10 minutes.

Quick Easy Rockfish Stew

Ingredients:
1 lb. rockfish fillet
4 slices bacon
1/2 cup onion, chopped
1 cup red potatoes, raw,diced
2 cups water
1/4 cup flour
1/2 cup clam juice
1 (13 oz.) can evaporated milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper

Directions:
Cut into bite sized (1/2 inch pieces) and set aside.
In a small skillet sauté bacon until crisp. Remove bacon, blot excess fat with paper towels, crumble and set aside.
Discard bacon dripping except for approximately 2 tablespoons. Add onions and sauté in bacon fat until tender but not brown.
Transfer onions to a deep saucepan and add potatoes and water. Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
In a small bowl combine flour and clam juice and stir with a fork until smooth. Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
Stir in evaporated milk, butter and salt and pepper to taste.
Continue heating over medium heat until chowder thickens.
Garnish with crumbled bacon before serving. §


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