Article by Mama Jock
Good Ole’ Fashion New England Lobster Bake
3 lbs. red potatoes, quartered
4 lobsters (about 1 1/2 to 2 lbs. each)
2 lbs. andouille sausage
3 lbs. littleneck clams, scrubbed
6 ears fresh corn, shucked and halved
Drawn butter
Lemon wedges
Dinner rolls
Steam potatoes in 1-inches of simmering water in a large pot for 20 to 30 minutes.
Add enough water to a very large pot to come up 1-inch.
Cover and heat to boiling on high.
Add 2 lobsters.
Cover, reduce heat to medium and cook 15 to 17 minutes or until antennae come off easily when firmly tugged.
Transfer lobsters to ice bath or sink and rinse with cold water until cool.
Repeat with 2 more lobsters.
Grill sausage on medium until grill marks appear, turning occasionally.
Transfer to cutting board.
Let stand 10 minutes.
Cut into 3-inch lengths.
Grill clams on medium, covered, just until they open, about 8 to 10 minutes. (Do not turn over).
Steam corn in 1-inch of simmering water in large pot, 8 to 10 minutes.
Arrange large sheets kraft paper or newspaper on outdoor serving table.
Place potatoes, lobsters, sausages, clams, and corn in center.
Serve with drawn butter, lemon wedges and dinner rolls.
Fishermen’s Stew
1 TBSP olive oil
1 medium onion
1 yellow pepper
1 stalk celery
2 clove garlic
1 tsp. Cajun seasoning
1/2 tsp. salt
1 can diced tomatoes
1 cup water
1/2 cup dry white wine
1/2 lb. cod fillet
1/2 lb. medium shrimp
Crusty bread (optional)
In 4-quart saucepan, heat oil over medium-high heat.
Add onion, pepper, and celery, and cook 8 to 10 minutes or until onion is tender and golden, stirring occasionally.
Stir in garlic, Cajun seasoning and a teaspoon of salt. Cook for 1 minute, stirring.
Add tomatoes, water, and wine; heat to boiling.
Reduce heat to medium-low and simmer, covered, 10 minutes.
Stir in cod and shrimp. Cover and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once.
Ladle stew into 4 large soup bowls and serve with bread.
Grilled Shrimp Tacos with Sriracha Slaw
1/4 cup extra-virgin olive oil
3 TBSP freshly chopped cilantro
Juice of 3 limes
Kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1/4 head red cabbage, shredded
1/4 cup mayonnaise
1 TBSP sriracha
In a small bowl, mix together olive oil, cilantro and 1/3 of the lime juice.
Season with salt and pepper.
Add shrimp to a baking dish and pour over mixture.
Toss until completely coated and let marinate 20 minutes.
Meanwhile, make slaw in a large bowl by tossing cabbage with mayo, remaining lime juice and Sriracha.
Season with salt.
Heat grill to high.
Skewer shrimp and grill until charred, 3 minutes per side.
Grill tortillas until charred, 1 minute per side.
Serve shrimp in tortillas with slaw.
Lemony Grilled Weakfish
4 skin-on weakfish fillets
Extra-virgin olive oil, for brushing
Kosher salt
Freshly ground black pepper
2 lemons, sliced
2 TBSP butter
Heat grill to high.
Brush weakfish fillets with oil and season with salt and pepper.
Add fillets and lemons and grill until fillets are cooked through and lemons are charred, 5 minutes per side.
Add a pat of butter to each fillet immediately when taken off the grill.
Top with grilled lemons and serve.
Lemon Garlic Tuna Burgers
1/2 lb. cooked tuna fillets, finely chopped
1/2 cup plain panko bread crumbs
2 scallions, finely chopped (about a 1/4 cup)
1/4 cup fresh parsley, finely chopped
2 garlic cloves, minced
Juice of 1 lemon
3 TBSP sour cream
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
Preheat the oven to 400 degrees.
Line a large baking sheet with parchment paper.
In a large bowl, combine the tuna, panko, scallions, parsley, garlic, lemon, sour cream, egg, salt and pepper. Mix well with your hands.
Form into 4 patties (they will be wet) and place on the prepared baking sheet.
Bake until dry on the outside and slightly puffed, 16 to 20 minutes.
Serve the burgers on toasted English muffins with lettuce and tomato.
Grilled Bacon-Wrapped Black Sea Bass Skewers
2 lbs. black sea bass fillets, skin removed and cut into 1-inch cubes
2 TBSP olive oil
12 slices of bacon, cut in half
8 bamboo or metal skewers
Lemon wedges
In a large bowl, toss fish cubes with oil and season with salt and pepper.
Wrap a bacon strip around each cube and skewer, using the skewer to secure the bacon.
Thread only 4 to 5 fish pieces onto each skewer.
Heat outdoor grill or indoor grill pan to medium-high heat.
Cook skewers, turning once, for 8 to 10 minutes or until bacon is crisp and fish is cooked through.
Serve immediately with lemon wedges.
NOTE: If you are using bamboo skewers on an outdoor grill, soak them in water for about 15 minutes before skewering on the fish.
Grilled Mahi-Mahi Burger with Chipotle-Lime Avocado Spread & Coleslaw
Coleslaw:
1 carrot julienne cut
1 pinch black pepper
1 TBSP sugar
1 tsp. lemon juice
1 1/2 tsp vegetable oil
2 1/2 cups cabbage
3 TBSP rice vinegar
1 pinch salt
1 cup celery finely diced
1 cup green bell pepper
1 TBSP paprika
1 TBSP salt
1 TBSP Worcestershire sauce
1 tsp black pepper
1 1/2 lbs. mahi-mahi, cut into 1/2-inch dice
1/2 cup fresh parsley chopped
1/2 cup mayonnaise
1/2 tsp. cayenne pepper
1/2 tsp. curry powder
1/2 cup (1 stick) unsalted butter
2 cups onions finely diced
2 eggs lightly scrambled
2 1/2 cups panko bread crumbs
3 TBSP butter
4 cloves garlic minced
4 tsp. lemon juice
8 Kaiser rolls
Chipotle-Lime Avocado Spread:
1 pinch salt
1/4 cup sour cream
2 avocados pits and skin removed
2 TBSP cilantro
2 TBSP lime juice
2 TBSP red onion
3 chipotle chiles
1 pinch black pepper
Melt the butter in a large skillet over medium-high heat.
Add in the onions, green pepper and celery and sauté for 5 minutes, until onions are translucent and starting to brown.
Add in the parsley, Worcestershire sauce, garlic, salt, paprika, curry powder, black pepper and cayenne pepper.
Cook for an additional 4 minutes until the mixture is browned.
Remove from heat and set aside.
In a large bowl, combine the diced mahi-mahi, bread crumbs, mayonnaise, scrambled eggs and lemon juice.
Add in the sautéed vegetables and mix well.
Hand-form eight mahi-mahi burger patties and place them on a lightly greased cookie sheet.
Refrigerate for 30 minutes.
In a small bowl, combine all of the chipotle-lime avocado spread ingredients.
Stir vigorously to mash the avocado and combine the mixture.
Refrigerate until needed.
In a medium bowl, combine the all of the coleslaw ingredients and mix well.
Refrigerate until needed.
Heat grill.
Brush the cooking grates with vegetable oil and place the mahi-mahi burgers over direct heat and cook for 3 minutes on each side, or until well browned.
Remove the patties from the grill and set aside.
Lightly butter the face of the Kaiser rolls and place them over direct heat with the grill lid open.
Cook for 30 seconds or until the face is light brown and toasted.
Dress each Kaiser roll with chipotle-lime avocado spread and coleslaw, add on a mahi-mahi patty.
Mahi with Pineapple Shallot Sauce
1 TBSP butter
1 large shallots, sliced
2 TBSP brown sugar
1/2 cup crushed pineapple
1 1/2 tsp. light soy sauce
Juice of 1 small lemon
2 1/3 cups low sodium chicken broth, divided
1 cup whole wheat couscous
2 tsp. extra virgin olive oil
4 skinless mahi fillets
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 medium pineapple, peeled, cored, and chopped (about 2 1/2 cups)
1 red bell pepper, diced
4 TBSP chopped fresh chives
Pineapple Shallot Sauce:
In a small sauce pan, over medium-high heat, melt butter.
Add shallots and sauté for 4 minutes until they begin to soften.
Mix in brown sugar, stirring for 30 seconds, until melted.
Add crushed pineapple, soy sauce, and lemon juice. Bring to a boil, stirring as needed, until almost all of the liquid has reduced, about 5 minutes.
Carefully transfer liquid to a blender or food processor and puree until smooth.
Set aside.
In a medium saucepan, bring 1 1/3 cups broth to a boil on high heat.
Stir in couscous and remove from heat immediately.
Cover and set aside.
In a large skillet, heat olive oil over medium high heat.
Season both sides of the mahi with salt and pepper.
Add mahi to skillet and sear for 2 minutes on each side, until golden brown.
Remove from pan and set aside.
Add pineapple and bell pepper to skillet and cook on medium-high heat for 5 minutes, until soft, stirring as needed.
While the pineapple and bell pepper is cooking, remove the lid off the couscous.
Using a large fork, fluff the couscous so it is loose.
Stir in the fluffed couscous and remaining 1 cup of broth into the pineapple and bell pepper mixture.
Arrange the mahi on top of the couscous mixture.
Using a spatula, coat the top of each mahi fillet with a 1/4 of the Pineapple Shallot Sauce.
Tent the skillet with foil to allow air out (don't use the lid to the pan) and cook for 4 minutes, until the mahi is tender and steaming under the foil.
Serve immediately.
If you would like to share your favorite seafood recipe with readers of the Coastal Fisherman, all you need to do is email the recipe to [email protected] or mail it to Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
