Article by Mama Jock
Crab Stuffed Shrimp
2 shallots, chopped
1/2 tsp. lemon zest
1/4 cup white wine
1/2 cup heavy whipping cream
1 tsp. lemon pepper
1 tsp. parsley flakes
1/2 tsp. minced garlic
1/2 tsp. cayenne pepper
1/4 tsp. Cajun Creole seasoning
1/8 tsp. paprika
1/2 cup Parmesan cheese
2 lemons, juiced
1 lb. shrimp, peeled, deveined and butterflied
1 lb. lump crab meat
In a large sucepan, saute shallots and lemon zest in olive oil.
Add wine; cook over low heat 2 minutes.
Add heavy cream, lemon pepper, parsley flakes, minced garlic, cayenne pepper, Cajun Creole seasoning and paprika.
Cook 3 minutes.
Remove from heat.
Add Parmesan cheese, lemon juice and lump crab meat.
Chill mixture for 1 hour.
Stuff each shrimp with crab meat mixture.
Bake at 400 degrees for 4 minutes.
Serves 4.
Baked Flounder With Lots of Spice
1/2 tsp. salt
3/4 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. dry mustard
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. cumin
1/2 tsp. basil
3/4 tsp. Italian seasoning
4 flounder fillets
1/2 cup panko breadcrumbs
3 TBSP. onions, sliced
1 TBSP. dried parsley flakes
1 TBSP. olive oil
Preheat oven to 450 degrees.
In a small bowl combine the spices from the salt through the Italian seasoning; set aside.
In a shallow container mix the breadcrumbs, dried parsley and green onions.
Measure 4 tsp. of the spice mix and sprinkle over the 4 fish fillets.
Add the remaining spice mix to the breadcrumbs, mixing well.
Add the olive oil to the breadcrumb mix, blending it in with your hands.
Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs and place the fish on a baking pan that has been sprayed with non-stick spray.
Bake 6 minutes.
Turn over and bake for 4 minutes.
Turn over again and bake until flakey.
Serve immediately.
Serves 4.
Crab Meat
and
Cantalope Salad
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
1 TBSP. chopped fresh parsley
1 TBSP. chopped fresh mint
1/4 tsp. sugar
2 tsp. lemon juice
3 cups lettuce, fine shred
12 red leaf lettuce leaves
1 lb. fresh lump crab meat
1 medium unpeeled cucumber, scored and sliced
1 cup sliced fresh strawberries
1 cantalope, peeled, seeded, and cut into 1/4 in. slices
Combine first six ingredients; stir well.
Cover and chill.
Arrange 3/4 cup shredded lettuce and three red lettuce leaves on each of four plates.
Spoon crab mixture evenly over lettuce leaves and arrange cucumber, strawberries and cantalope slices around edge of the leaves.
Serve salad with dressing of your choice or yogurt.
Serves 4.
Garlic Crusted Striper
1 TBSP. butter
2 TBSP. olive oil
6 cloves garlic, chopped
1 cup bread crumbs
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
4 boneless striper fillets
4 lemon wedges
Preheat oven to 400 degrees.
Heat butter and oil in a saucepan on low heat; add the garlic for 1 minute to soften, not brown.
Remove pan from heat and add the breadcrumbs, parsley, salt and pepper.
Mix to moisten crumbs and seasoning.
Dredge each fillet in the beaten egg first, then the crumb mixture.
Place in an oiled roasting pan.
Bake fillets for about ten minutes, testing with fork for doneness.
The crust should be golden brown.
Serve with lemon wedges.
Serves 4.
Creole Flounder Cakes
1 lb. flounder fillets
3 TBSP. butter
1/3 cup flour
1 1/4 cups milk
1 tsp. Old Bay seasoning
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1 1/2 cups bread crumbs
Panko breadcrumbs
1 cup green pepper, finely chopped
1/2 cup green onion, finely chopped
1 TBSP. fresh lemon juice
1/2 tsp. hot pepper sauce
Vegetable oil and butter for frying
Place flounder fillets in a single layer in a large saucepan and add just enough water to cover.
Bring just to a simmer.
Cover and cook 3 to 4 minutes.
Remove from heat; let fish cool in stock.
In a heavy saucepan, melt butter on stovetop.
Add flour, whisking constantly for 2 to 3 minutes.
Gradually add milk, whisking until smooth.
Cook for 8 to 10 minutes, or until thickened.
Stir in the Old Bay, salt, pepper, mustard and garlic powder.
In a bowl, flake fillets; add cream sauce, 1 1/2 cups Panko breadcrumbs, bell pepper, green onion, lemon juice and pepper sauce.
Shape mixture into cakes.
Coat with additional Panko breadcrumbs.
In a heavy skillet, heat 1 TBSP. each of oil and butter per batch over medium heat on stovetop.
Cook cakes for 5 to 7 minutes on each side, or until golden brown.
Repeat with remaining cakes.
Yield 8 cakes.
Tuna with Honey Glaze
1/2 cup Dijon mustard
1/4 cup honey
1 TBSP. balsamic vinegar
2 tsp. grated orange zest
1 tsp. minced fresh thyme
2 TBSP. olive oil
4 tuna fillets
Kosher salt
Black pepper
Preheat grill to medium-high.
Whisk the mustard, honey, balsamic vinegar, orange zest and thyme together.
Brush cooking grid with olive oil.
Place fish on grill. Season with salt and pepper and brush generously with the honey glaze.
Close lid and cook 10 to 12 minutes.
When fish is finished cooking, garnish with extra thyme and serve immediately.
Serves 4.
Weakfish Italian Style
4 weakfish fillets
2 TBSP. lemon juice
1 cup fish stock or chicken broth
Salt and pepper
1 cup cornflakes
4 TBSP. Parmesan cheese
1 cup chopped mushrooms
1 tsp. salt
1 tsp. basil
1 tsp. oregano
1/2 cup melted butter
Place fish in a buttered baking dish.
Pour lemon juice and fish stock over the fillets.
Mix the cornflakes, cheese, mushrooms, basil, oregano and butter together.
Cover the fillets with the stuffing.
Bake in preheated oven at 350 degrees for 20 to 30 minutes.
The time depends on the thickness of the fillets.
Baste with pan juices once during the baking.
Serves 4.
Sea Bass Florentine
1 1/2 lbs. bass fillets
1 onion, sliced
4 TBSP. butter
1 lb. baby spinach
2 cups sliced mushrooms
1/4 tsp. thyme
1/8 tsp. lemon pepper
1/2 tsp. salt
1/3 cup dry white wine
1 TBSP. cornstarch
1/2 tsp. salt
Lemon wedges
In large skillet cook onion in 2 TBSP. of butter until tender.
Add spinach, mushrooms and fillets.
Dot bass with rest of butter.
Sprinkle with thyme, lemon pepper and 1/2 tsp. salt.
Add wine; cover and cook over low heat until fish flakes easily, 15 to 20 minutes.
Place fish on warm platter.
Combine cornstarch, 1/2 tsp. salt and 1/4 cup water. Stir into spinach mixture; cook until thickened and bubbly.
Place spinach mixture on platter covering the fillets.
Garnish with lemon wedges.
Serves 4.
Vegetable Baked Bluefish
4 bluefish fillets
1 large onion, sliced
1 clove garlic, minced
4 tsp. parsley, minced
1/8 tsp. dried basil
1/2 tsp. thyme
1 TBSP. sugar
Salt and pepper
1 large tomato, sliced thin
1/2 cup tomato juice
1 1/2 TBSP. butter
Butter a shallow baking dish and lay fillets on it.
Cover with onion slices.
Mix garlic, parsley, basil, thyme, sugar, salt and pepper together and sprinkle on the onion covered fillets.
Top with tomato sliced and pour tomato juice over them.
Dot with butter.
Place in a preheated 350 degree oven; bake for 25 to 30 minutes.
Serves 4.
Mahi-Mahi
with Vegetables
1 1/4 lbs. mahi fillet
1/3 cup soy sauce
2 TBSP. light brown sugar
1 tsp. grated fresh ginger
1 clove garlic, pressed
2 TBSP. bourbon
2 medium sweet potatoes
4 cherry tomatoes
1 (15oz.) can pineapple chunks, drained
Slice mahi crosswise to make 12 slices; thread onto skewers.
In rectanglar baking dish, combine soy sauce, brown sugar, spices and bourbon.
Add skewered mahi.
Rotate to coat on all sides.
Cover and refrigerate one hour.
Peel sweet potatoes and cut into 12 chunks.
Simmer in boiling water until tender; drain well.
Wash and drain tomatoes and pineapple.
Thread fruit and vegetables onto 4 skewers.
Brush fish with marinade; broil 3 inches from heat, until just browned.
Turn fish; add fruit and vegetable skewers.
Brush all with marinade and broil 3 minutes, or until just browned.
Arrange on platter.
Add pineapple juice to the marinade and bring to boil in saucepan.
Pour into bowl for serving.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page. To submit a recipe, simply email it to [email protected].
