Article by Mama Jock
Grilled Whole
Striped Bass
2 lemons
3 TBSP. olive oil
1 TBSP. chopped fresh oregano leaves
1 tsp. ground coriander
1 1/4 tsp. salt
2 whole striped bass, cleaned and scaled
1/4 tsp. black pepper
2 large oregano sprigs
Prepare outdoor grill for covered, direct grilling over medium heat.
From 1 lemon, grate 1 TBSP. peel and squeeze 2 TBSP. juice.
Cut 1/2 of remaining lemon into slices and cut the remaining piece into wedges.
In a small bowl, stir lemon juice and peel, oil, chopped oregano, coriander and 1/4 tsp. salt.
Rinse fish and pat dry with paper towels.
Make 3 diagonal slashes in both sides of each fish.
Sprinkle inside and out with pepper and remaining 1 tsp. salt.
Place lemon slices and oregano sprigs inside fish cavities.
Place fish in a 13x9 glass baking dish.
Rub 1/2 of oil mixture on outside of both fish and reserve remaining oil mixture.
Let stand at room temperature for 15 minutes.
Place fish on hot grill over medium heat.
Cover grill and cook 15 minutes, turning once, until just opaque throughout, 12 to 14 minutes.
To serve, working with one fish at a time, with knife, cut along backbone from head to tail.
Slide wide metal spatula under front section of top fillet and lift off from backbone.
Transfer to platter.
Pull out backbone and rib bones from bottom fillet and discard.
Transfer bottom fillet to platter.
Repeat with second fish.
Drizzle fillets with remaining oil mixture.
Serve with lemon wedges.
Serves 4.
Baked Marlin Steak
6 marlin steaks
1 TBSP. oil
1 medium onion, chopped
1 large green pepper, coarse chop
8 oz. tomato sauce
1 TBSP. Worcestershire sauce
1/2 tsp. each salt and pepper
Place steaks in a glass baking dish.
Heat the oil in a large skillet and add the onion and green pepper; sauté 3 minutes.
Add remaining ingredients and pour sauce over steaks.
Bake at 350 degrees for 15 minutes or until fish flakes easily when tested with a fork.
Serves 6.
Striped Bass Amandine
1 cup butter, divided
1 cup sliced almonds
Juice of l lemon
1 TBSP. finely chopped fresh parsley
Salt and pepper to taste
1 1/2 cups flour
Kosher salt
1/2 tsp. black pepper
Vegetable oil, for frying
6 skinless striper fillets
In a small skillet, melt 1/2 cup butter over medium-low heat.
Add the almonds and stir gently until they are golden brown, 8 to 10 minutes.
Remove the almonds from the pan with a slotted spoon, place in a bowl and set aside.
Add the remaining 1/2 cup butter to the same skillet.
Once the butter has melted, stir in the lemon juice and parsley.
Add salt and pepper to taste.
Set aside.
Place the flour in a large bowl and season generously with salt and pepper.
Heat oil to 350 degrees in a deep heavy saucepan.
Dredge 2 of the fillets in the seasoned flour, coating both sides.
Shake off the excess flour and place in the hot oil.
When the first two fillets are golden brown, transfer to a paper towel lined baking sheet to keep warm while frying the remaining fillets.
Do not dredge the fillets until just before frying.
Return the lemon-butter sauce to medium-high heat and stir for 1 minute or so until piping hot.
Place each fillet on a plate and scatter with almonds.
Drizzle with some of the lemon-butter sauce and serve immediately.
Serves 6.
Almond Crusted Flounder
3 TBSP. butter, softened
1/3 cup flour
1 tsp. lemon pepper
1 tsp. garlic pepper
1 tsp. salt
2 large eggs
1 1/4 cups finely ground almonds with skins
1 1/4 cups freshly grated parmesan cheese
8 flounder fillets
Preheat oven to 450 degrees.
Spread butter over bottom of a large rimmed baking sheet.
Stir together flour, peppers and salt in a shallow pie plate.
Whisk eggs in separate shallow bowl until combined.
Combine almonds and cheese in another bowl or pie plate.
Dredge each fillet in flour mixture, shaking off any excess.
Dip fillets in egg, letting excess drip off.
Dredge each fillet in almond mixture, coating both sides and transfer to a prepared baking sheet.
Bake until fish flakes easily with fork, about 10 minutes.
Serves 6-8.
Baked Coconut Shrimp
1 lb. large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp. salt
1 tsp. cayenne pepper
2 cups unsweetened coconut
3 egg whites, beaten until foamy
For Sauce:
1 cup orange marmalade
2 TBSP. horseradish
2 TBSP. Dijon mustard
Stir together all of the ingredients and serve with shrimp.
For Shrimp:
Rinse shrimp and pat dry with paper towels.
Whisk together cornstarch, salt and cayenne in a shallow bowl.
Spread coconut on a dinner plate or a wide shallow bowl.
Working with 1 shrimp at a time, dredge in cornstarch mixture, knocking off excess.
Dip shrimp in egg whites, letting excess drip off.
Roll shrimp in coconut, patting it on to coat well.
Transfer to baking sheet.
Repeat with remaining shrimp.
Bake shrimp, turning them over halfway through, until cooked through and coconut is browned, about 20 minutes.
Serves 6.
Tuna Steaks with
Melon Salsa
1 cantaloupe, seeded and finely diced
1/2 red chili pepper, seeded and chopped
10 fresh basil leaves, cut into thin strips
4 TBSP. extra-virgin olive oil
3 TBSP. fresh lime juice
1 tsp. salt
1 pinch sugar
6 tuna steaks
1/4 tsp. black pepper
Combine cantaloupe, chili, basil, 2 TBSP. lime juice, 1/4 tsp. salt and sugar in a bowl.
Let stand about 10 minutes.
Heat 2 remaining 2 TBSP. oil in a skillet over high heat.
Sprinkle tuna with black pepper and remaining 3/4 tsp. salt.
Cook to desired degree of doneness, about 3 minutes per side for medium rare.
Spoon 1/2 cup of the salsa over each steak.
Serves 6.
Fish Chowder
Courtesy of
Frank “Killer” Kinelski
1 lb. cod fillets
2 TBSP. cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup milk
Cut cod into bite size pieces.
Heat oil in a large saucepan.
Cook onion and celery until onion is tender and translucent.
Add potatoes, carrots, water, salt and pepper.
Cover and cook until vegetables are tender.
Add fish and cook 10 minutes.
Add milk, but do not boil.
Serves 4.
Spicy Bacon-Wrapped Scallops
12 slices bacon (not thick cut)
12 large sea scallops
1 tsp. Cajun seasoning
1 TBSP. olive oil
2 lemons, cut into wedges
Cook bacon in a skillet, turning occasionally, until lightly browned but still pliable, 2 to 4 minutes.
Drain on paper towels.
Pour off grease from skillet.
Wrap a bacon slice around each scallop and secure with a toothpick.
Sprinkle the Cajun seasoning on both sides (do not season until just before cooking).
Heat oil in a skillet over medium-high heat.
Sear scallops in 2 batches until golden brown and just cooked through. Bacon should be crisp, 3 minutes per side.
Serve immediately with lemon wedges.
Serves 4.
Garlic Shrimp
Linguine
6 oz. linguine
1/2 cup white wine
2 TBSP. butter
4 cloves garlic, finely chopped
1 lb. jumbo shrimp, peeled and deveined
1/2 tsp. salt1/4 tsp. black pepper
5 oz. (6 cups packed) baby spinach
1/4 cup grated parmesan cheese, plus more for garnish
Bring a large pot of lightly salted water to a boil.
Add pasta and cook until al dente, 9 to 11 minutes.
Drain and transfer to a large bowl.
Simmer wine, 1 TBSP. butter and garlic in a large skillet over medium-low heat until garlic is tender, about 4 minutes.
Add shrimp, salt and pepper and simmer, turning shrimp over halfway through, until pink and just cooked through, 3 to 4 minutes.
Remove from heat and add the spinach, cheese and remaining TBSP. of butter; toss until butter has melted.
Add to the pasta and toss to combine.
Garnish with additional cheese.
Serves 4.
Spicy Grilled
Flounder Fillets
1/2 cup Chardonnay or other dry, white wine
1/4 cup fresh chopped cilantro
2 TBSP. fresh lime juice
1 TBSP. chili powder
1 TBSP. dry mustard
1 TBSP. black pepper
1 TBSP. olive oil
3/4 tsp. salt
6 flounder fillets
Preheat a grill to 350 degrees.
In a medium bowl, combine wine, cilantro, lime juice, chili powder, dry mustard, pepper, olive oil and salt; mix well.
Add flounder and marinate for 15 minutes.
Drain fillets, reserving marinade.
Place fish on a lightly oiled grill.
Grill for 5 minutes per side or until fish flakes easily with a fork.
Baste with marinade while cooking.
Serves 6.
Chicken-Fried Mahi-Mahi with Sauce
Marinade:
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 TBSP. chopped fresh dill
1 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. chili paste
Combine all of the ingredients in a baking dish. Stir well.
Mahi:
4 mahi-mahi fillets
Coarse salt and ground white pepper
Flour for dredging
Corn or peanut frying
Spicy Remoulade (recipe follows)
Place fish in the marinade, making sure they are completely coated.
Cover with plastic wrap and place in refrigerator for at least 1 hour or up to 8 hours.
At dinner time, remove fish from the marinade and season with salt and white pepper.
Coat the fillets well with flour.
Heat 1/4-inch of oil in a heavy skillet.
When hot but not smoking, fry the fish in batches, 2 minutes per side. The crust should be golden.
Drain on paper towels.
Serve with the remoulade sauce.
Serves 4.
Remoulade Sauce
1 cup mayonnaise
2-3 anchovy fillets, minced to a paste
1 TBSP. small drained capers
Grated zest of 1/2 lemon
1 1/2 tsp. fresh lemon juice
6 dashes of Tabasco sauce
1 TBSP. chopped fresh parsley
2 tsp. chopped fresh dill
1 tsp. Harissa (store bought chili pepper paste)
Coarse salt and white pepper
Combine all ingredients in a bowl.
Taste for spiciness.
Heat will develop as sauce sits.
Cover and refrigerate for 1 hour.
May be made the day before.
Keeps for 1 week.
Key West Style
Striped Bass
5 key limes, juiced
1 egg, beaten
3 TBSP butter, melted
1/2 cup bread crumbs
1 TBSP light extra virgin olive oil
3 striped bass fillets
3 tomatoes, diced
1 bunch scallions, sliced
1 cup Parmesan or Pecorino Romano cheese, grated
Preheat oven to 400 degrees.
Prepare a baking pan by spraying with non-stick cooking spray.
Juice limes.
Place 1 tablespoon of lime juice in a wide mouthed bowl and add egg.
Stir to combine and set aside.
Add remaining lime juice to melted butter and place in freezer for a few minutes to harden.
Sprinkle bread crumbs on a flat plate.
In a large skillet, heat olive oil.
Dip fish fillets in lime-egg mixture then into bread crumbs.
Pat to help bread crumbs adhere to fish.
Place in skillet and saute until golden brown on both sides.
Remove from skillet and place in prepared baking dish.
Take lime butter from freezer and divide over top of fish.
Bake in oven for 10 minutes.
While fish is baking, mix diced tomatoes and scallions together.
Remove fish from oven and top with tomato-scallion mixture .
Sprinkle with Parmesan or Pecorino Romano cheese.
Cook for 5-8 minutes or until cheese is melted.
Serve immediately.
Striped Bass
Ceviche
1 cup diced tomatoes
2 fresco chiles, seeds removed and thinly sliced
1 small serrano chile pepper, seeds removed and minced
2 scallions, thinly sliced
1/4 cup finely chopped cilantro
Juice of 1 lemon
Juice of 4 limes
2 tsp. honey
2 tsp. sea salt
1 lb. fresh, skinless striped bass, cut into 1/2-inch dice
In a medium mixing bowl, combine the tomatoes, Fresno and Serrano chiles, scallions, cilantro, lemon and lime juice, honey and sea salt.
Stir in the fish until coated.
Cover and refrigerate for at least an hour (and up to 4), stirring every 20 minutes, until the fish is soft and opaque but not falling apart.
Taste for seasoning.
Serve with tortilla chips.
