Article by Mary Jock
Striped Bass over Tomato Scampi
submitted by Ed Moro
2 TBSP olive oil
4 striped bass fillets
Salt and freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 bunch thyme sprigs
3 TBSP Roasted Garlic Oil
6 garlic cloves, finely chopped
2 shallots, finely diced
1 TBSP fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4-inch thick
1 TBSP chopped capers, drained
1/4 cup dry white wine
1 TBSP red wine vinegar
Grated zest and juice of 1 lemon
3 lbs. mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves
Prepare roasted garlic oil by preheating oven to 300-degrees.
Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them.
Remove garlic from the oil and set aside.
Strain the oil into a bowl and let cool, then pour into an airtight container.
Increase oven temperature to 350-degrees
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.
Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.
Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, about 45 seconds to 1 minute.
Give a light push to the fillets to loosen the skin from the pan.
Add the thyme sprigs to the pan.
Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.
Remove fish from the oven and transfer to paper towels.
To prepare the scampi, in a large skillet, heat the garlic oil over medium-high heat.
Add the garlic, shallots and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes.
Add the celery and capers and cook until the celery has softened, about 2 minutes.
Add the wine to the pan and cook until it is reduced by half, about 1 minute.
Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
Serve the bass fillets topped with the tomato scampi.
Serves 4.
Tautog with Tomatoes, Basil and Littleneck Clams
submitted by Ed Henley
4 tautog fillets
Salt and pepper
2 TBSP olive oil
1 TBSP butter
3 cloves garlic, peeled and finely chopped
1/2 lb. ripe plum tomatoes, peeled, seeded and chopped, 1 1/2 cups
15 to 20 basil leaves, washed and julienned
1 cup white wine
24 littleneck clams, live, unopened shells, well washed
Season the tautog fillets with salt and pepper.
In a large skillet, with a lid, over medium heat, heat the olive oil and butter.
Add the fish and saute on each side for 3 minutes.
Remove the fish and keep warm.
To the pan, add the garlic and cook 1 minute.
Add the tomatoes and cook 2 minutes.
Add the basil and wine and bring to a boil.
Reduce heat and simmer.
Place the fish back in the pan over the tomatoes.
Place clams around sides of saute pan.
Return to simmer and cover with the lid.
Cook until clams open, about 3 minutes.
Serves 4.
Mary Ann’s Incredible Striped Bass
submitted by Mary Ann Bradley
2 shallots, minced
1 red bell pepper, diced small
12 oz. mixed cherry tomatoes, halved
4 garlic cloves, minced
1/4 cup capers
1/2 cup dry white wine
1/2 cup low-sodium vegetable, chicken or fish stock
A few thyme sprigs
1 tsp. fine sea salt, divided
4 striped bass fillets
2 TBSP butter, diced
1/4 cup basil leaves, julienned
Freshly ground black pepper
Preheat oven to 400-degrees with a rack in the center.
Into a large, heavy pan with a lid place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme and 1/2 tsp. of salt.
Bake, covered, for 20 minutes.
Pat striped bass fillets dry with paper towels.
Carefully remove pan from oven and arrange filets in pan on top of sauce.
Sprinkle fish with remaining 1/2 tsp. salt and dot with butter.
Return pan to oven, uncovered.
Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness.
To serve, place a cup of orzo into 4 shallow bowls and top each with a piece of fish.
Spoon some veggies and plenty of sauce overtop, and sprinkle with basil and freshly ground black pepper.
Serves 4.
Ginger and Garlic Roasted Swordfish
submitted by Donna West
2 TBSP butter, softened at room temperature
2 tsp. chopped fresh parsley
2 cloves garlic, minced
1/2 tsp. ginger, grated
1/8 tsp. crushed red pepper
1/2 tsp. lemon peel, grated
1 TBSP olive oil
2 swordfish fillets
Preheat oven to 400-degrees.
In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
Season the swordfish to taste with salt.
In an ovenproof skillet, heat oil over medium-high heat.
Place the swordfish in the skillet and cook until browned, 2- 3 minutes.
Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling.
Transfer swordfish to a serving dish
Pour butter sauce over swordfish fillets and serve with your favorite side dishes
Serves 2.
Baked Flounder
au Gratin
4 flounder fillets
1/4 cup melted butter
1 cup Panko bread crumbs
2/3 cups freshly grated Parmigiano Reggiano cheese
1/2 tsp. kosher salt
Black pepper, to taste
1 tsp. dried thyme
Chopped fresh parsley, for garnish
Preheat the oven to 400-degrees.
Place the flounder fillets on a lightly oiled baking dish.
Brush the tops with 1 TBSP of melted butter.
In a small bowl, combine the Panko bread crumbs, grated cheese, kosher salt, ground black pepper and thyme.
Add the rest of the melted butter to the crumb mixture and mix it until the crumb mixture becomes buttery, crumbly and golden in color.
Sprinkle the crumb mixture over the fillets and lightly press down into the fillets.
Bake for 12 to 15 minutes, or until the fish is opaque, flakes easily with a fork and reaches an internal temperature of 145° F.
Serves 4.
Sauteed Black Sea Bass With Sweet
Red Pepper
4 sea bass fillets, skin
left on
Salt
Ground pepper
3 TBSP milk
2 TBSP flour
2 TBSP olive oil
2 sweet red bell peppers, cored, seeded and cut into 1 1/4-inch cubes
2 TBSP finely chopped shallots
2 TBSP butter
2 TBSP lemon juice
4 TBSP basil, coarsely chopped
Sprinkle fillets with salt and pepper.
Pour milk into a shallow bowl.
Place flour in a flat dish.
Dip each fillet in milk and then dredge well in the flour.
Heat oil in a nonstick skillet large enough to hold fillets in one layer.
Add fillets skin-side down over medium-to-high heat and cook about 3 minutes or until golden brown on one side. It is very important to cook the fillets fast.
Turn fish and cook until golden brown, about 2 to 3 minutes.
Transfer fish to a warm serving dish.
Add red pepper to skillet and salt and pepper to taste.
Cook and stir over medium heat for about 1 minute.
Add shallots and cook briefly, but do not brown.
Add butter and cook, stirring.
Add lemon juice and stir.
Pour mixture over fish.
Sprinkle with basil and serve immediately.
Serves 4.
You Won’t Believe It’s Bluefish
submitted by Alan Miller
2 snapper bluefish fillets, with skin left on
1 1/2 lbs. potatoes
2/3 cup olive oil
2 TBSP garlic, chopped
1/4 cup parsley, chopped
Salt
Pepper
Preheat oven to 450-degrees.
Peel and slice the potatoes thinly (about 1/8-inch thick).
In a 10x16 casserole dish (preferably enameled cast iron), mix the potatoes with 1/2 the garlic, 1/2 the parsley, 1/2 the olive oil and a liberal amount of salt and pepper.
Arrange the potatoes evenly over the bottom and sides of the dish.
Place the dish in the upper third of the preheated oven, and bake for 15 minutes.
Remove and place the fillets, skin side down, on the potatoes.
Mix the remaining olive oil, garlic and parsley and pour over the fillets.
Salt and pepper liberally and return the casserole to the oven for 10 minutes.
Remove the dish from the oven, and using a spoon, baste the fish and exposed potatoes with some of the oil in dish.
Loosen the browned potatoes from the sides of the dish and replace with unbrowned potatoes from the dish bottom.
Bake 5 minutes longer and serve piping hot.
Serves 2-3.
Garlic Butter
Shrimp
submitted by Julie Regine
1 lb. shrimp, peeled and deveined
6 TBSP butter, divided
1/2 tsp. kosher salt
1/2 tsp. black pepper
6 garlic cloves, minced
1/2 cup chicken stock
1/4 tsp. red pepper flakes
2 TBSP lemon juice
2 TBSP parsley, minced
Heat 2 TBSP of butter in a large, heavy-bottomed skillet over medium heat.
Add shrimp to the skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, for 4 to 5 minutes or until shrimp is cooked through.
Remove shrimp to a plate and set aside.
Add garlic to the skillet and cook, stirring constantly, for 30 seconds.
Add chicken stock and whisk to combine.
Simmer until stock has reduced by half, about 5 to 10 minutes.
Add the remaining 4 TBSP butter, lemon juice and red pepper to the sauce.
Stir to melt the butter and cook for 2 more minutes.
Remove from the heat and return the shrimp to the sauce.
Sprinkle the parsley over the top and stir to combine.
Serve immediately.
Sticky Honey Garlic Butter Shrimp
submitted by Bill Regine
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
Juice of one small lemon
1 lb. large shrimp, peeled and deveined
2 TBSP butter
Green onions, for garnish
In a small bowl, whisk honey, soy sauce, garlic and lemon.
Add half of the sauce to the shrimp and let marinate for 30 minutes.
In a medium sized skillet add the butter.
Add the shrimp and discard marinade.
Season with salt and pepper.
Increase heat to medium high.
Cook until the shrimp turns pink, about 2 minutes each side.
Add the reserved marinade and pour over shrimp.
Cook until the sauce starts to thicken and coats the shrimp.
Garnish with green onions.
The Fish Bowl
1/2 cup Nerds Candy
1/2 gallon Goldfish bowl
5 oz. Tito’s vodka
5 oz. Malibu rum
3 oz. Blue Curacao
6 oz. Sweet & Sour Mix
16 oz. Pineapple Juice
16 oz. Sprite
3 slices each of lemon, lime and orange
4 Swedish Fish candies
Sprinkle nerds on bottom of goldfish bowl to look like gravel.
Fill bowl with ice.
Add remaining ingredients.
Serve with 18-inch party straws.
Call Uber!
If you would like to share your favorite seafood or drink recipe with Coastal Fisherman readers, you can email it to [email protected] or mail it to 12748 Sunset Avenue, Ocean City, MD 21842.
