Article by Mama Jock
Bacon Shrimp
Pasta
6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tsp. crushed red pepper flakes
2 cups chopped tomatoes
3 cups baby spinach
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish
In a large skillet over medium heat, cook bacon until crispy, 8 minutes.
Drain, reserving 1 TBSP fat, and transfer to a paper towel-lined plate.
Add shrimp to the skillet and season with salt, pepper and red pepper flakes.
Cook until pink, 2 minutes per side.
Add tomatoes and baby spinach and toss until wilted, about 1 minute.
Add heavy cream, mozzarella cheese and Parmesancheese.
Simmer for 2 minutes.
Add cooked angel hair and bacon and toss until completely combined.
Garnish with basil and Parmesan cheese.
Serve.
Pretzel-Crusted Crab Cakes
1/2 cup mayonnaise
1 large egg
1 TBSP. Dijon mustard
1/4 tsp. Old Bay seasoning
1/4 tsp. sweet paprika
3 1/2 scallions (green parts only)
1 lb. lump crabmeat
3/4 cup finely ground hard pretzels
2 TBSP. unsalted butter
1 TBSP. vegetable oil
In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions.
Fold in the crabmeat and 1/2 cup of the pretzels.
Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
Preheat the oven to 400-degrees.
Form the crab mixture into eight 2 1/2-inch patties.
Coat the crab cakes with the remaining 1/4 cup of ground pretzels.
In an ovenproof nonstick skillet, melt the butter in the oil.
Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes.
Turn the crab cakes and transfer the skillet to the oven.
Bake the crab cakes for about 5 minutes, until they are browned all over.
Serve.
Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
4 sea bass fillets
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1/4 cup pesto
3 carrots, grated
1 zucchini, grated
2 TBSP. olive oil
1/4 cup dry white wine
Heat oven to 450-degrees.
Place four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
Place a fish fillet in the center of each square of foil.
Sprinkle the fillets with 1/4 tsp. of the salt and 1/4 tsp. of the pepper.
Cover the fish with the pesto.
Cover the pesto with the carrots and top with the zucchini.
Sprinkle with the remaining 1/2 tsp. salt and 1/4 tsp. pepper.
Gather the foil around the fish and drizzle the fish with the oil and wine.
Fold the edges of the foil to make a sealed package.
Put the foil packages on a baking sheet.
Bake the fish until just done, about 12 minutes.
Open the foil packages and transfer the fillets with their vegetable topping to plates.
Pour the juices over the top.
Crab Louie
1 cup mayonnaise
3 TBSP. ketchup
1 TBSP. sweet pickle relish
1 TBSP. fresh lemon juice
2 cloves garlic
1 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1/4 tsp. sweet smoked paprika
1/4 tsp. chili powder
Salt
Freshly ground pepper
Salad
3/4 lb. asparagus
2 romaine hearts
1 seedless cucumber
4 large radishes
4 medium tomatoes
4 hard-cooked eggs
1 lb. crab meat
Prepare the dressing in a bowl by whisking the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder.
Season with salt and pepper.
Let stand at room temperature for 15 minutes.
To prepare the salad, in a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter.
Top with large chunks of the crab meat and serve.
Grilled Triggerfish
4 triggerfish fillets
Vegetable cooking spray
2 TBSP. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Pat fillets dry with paper towels, and let stand at room temperature 10 minutes.
Coat cold cooking grate of grill with cooking spray and preheat grill to 400-degrees.
Brush both sides of fish with oil.
Sprinkle with salt and pepper.
Place fish on grate and grill, covered, 4 minutes or until grill marks appear and fish no longer sticks to grate.
Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed.
Serve.
Honey Garlic Glazed Flounder
3 TBSP.. extra-virgin olive oil
4 flounder fillets, patted dry with a paper towel
1/3 cup honey
1/4 cup soy sauce
2 TBSP. lemon juice
1 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 lemon, sliced into rounds
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
Heat 2 TBSP. oil in a large skillet over medium-high heat.
When oil is hot but not smoking, add flounder skin-side up and season with salt and pepper.
Cook until deeply golden, about 4 minutes, then flip over and add the remaining TBSP. of oil.
Add garlic to the skillet and cook until fragrant, 1 minute.
Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3.
Baste with the sauce.
Garnish with sliced lemon and serve.
Maple Dijon Tuna
2 TBSP. butter
4 tuna fillets
1/3 cup pure maple syrup
1/4 cup Dijon mustard
2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Chopped fresh parsley, for serving
Melt butter in a large skillet over medium-high heat.
Cook tuna 4 to 6 minutes per side.
Whisk together maple syrup, mustard, garlic powder, salt and pepper.
Drizzle over tuna.
Flip and cook 2 minutes longer on each side.
Top with parsley and serve immediately.
Seared Sea Scallops with Spicy Clementine Dipping Sauce
Dipping Sauce
4 cups fresh-squeezed clementine juice, or orange juice
2 tsp. ancho chili powder
1 lime, finely grated zest
Juice of 1 lime
3/4 stick butter
Scallops
1/2 cup extra-virgin olive oil
40 large sea scallops
Salt
Freshly ground pepper
To prepare sauce, in a medium saucepan over high heat, bring clementine juice, chili powder, lime zest and lime juice to a boil.
Reduce heat and simmer 1 hour. Mixture should be thickened and syrupy.
Remove from heat and whisk in butter, one piece at a time, until incorporated.
In a large skillet over high heat, heat 2 TBSP. of olive oil until smoking.
Season scallops with salt and pepper.
Cook 10 scallops, 1 to 2 minutes per side, until dark golden brown.
Remove to paper towels and drain.
Repeat with remaining oil and scallops in 3 batches.
Serve scallops hot with warm sauce.
Baked Swordfish Steak
3 TBSP. extra-virgin olive oil, divided
3 swordfish steaks
Kosher salt
Freshly ground black pepper
2 pt. multicolored cherry tomatoes, halved
1/4 cup red onion, finely chopped
3 TBSP. basil, thinly sliced
Juice of 1/2 a lemon
Heat oven to 400-degrees.
Heat 2 TBSP. oil in a large cast-iron skillet over high heat.
Add fish to pan and season tops with salt and pepper.
Cook until fish is browned on one side, 3 to 5 minutes.
Flip and season the opposite side with salt and pepper.
Remove pan from heat and place into the oven.
Roast until swordfish is cooked through and flaky, about 10 minutes.
To make the fresh tomato salad combine tomatoes, onion and basil. Add remaining TBSP. oil and lemon juice and season with salt and pepper.
Spoon salad over fish and serve.
Lobster Soup
3 fresh lobster tails or 4 medium crayfish tails
6 strips of bacon, diced in 1/4-inch squares
1/2 tsp. salt
Pinch of pepper
1 1/4 cups fish stock or chicken bouillon (use the tail shells)
4 ripe tomatoes
3 oz. potatoes, diced ½-inch squares
4 TBSP butter
2 tsp. thyme
2 tsp. parsley
2 tsp. mace
2/3 cup hot cream
Sauté the bacon until crispy and set aside.
Cook the potatoes in the same butter until lightly brown, then add the thyme, parsley, fish stock or bouillon and salt and pepper.
Bring to the boil, then simmer for 20 minutes.?
Blanch the lobster by placing the tails in boiling water for three minutes.
Remove the meat from the shells.
Dice the lobster and add to the soup with the shells.
Cook for a another 20 minutes.
Remove the shells, skin and add the tomatoes.
Simmer gently for another 20 minutes.?
Remove the parsley and stir in the hot cream just before the soup is served.
Sprinkle with ground mace and chopped parsley.
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