Article by Mama Jock
Seafood Piccata
1 (16 oz.) package medium shell pasta
6 TBSP. olive oil
1 cup fresh mushrooms, sliced
3/4 cup green onions, minced
2 TBSP. garlic, minced
1 pound medium shrimp, peeled and deveined
1 lb. bay scallops, or any firm, white fish cubed
1 lb. crabmeat
2 cups dry white wine
6 TBSP. fresh lemon juice
1/2 cup butter
1/4 cup fresh parsley, chopped
Cook pasta shells according to package directions.
Heat oil in a large pot.
Saute mushrooms, onions and garlic until tender.
Stir in the shrimp, scallops and crabmeat; cook 5 minutes or until shrimp is pink.
Add the wine, lemon juice and butter; cook until heated through.
Toss pasta with seafood mixture and top with parsley.
Serves 8.
Mediterranean Shrimp Skillet
8 oz. uncooked angel hair pasta
1 1/2 lbs. uncooked, medium shrimp, peeled and deveined
1 1/2 tsp. olive oil
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth, divided
2 TBSP. lemon juice
1/2 tsp. dried basil
2 tsp. cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
Cook pasta according to package directions.
In a large skillet, sauté shrimp in the oil until the shrimp turn pink.
Add the garlic, salt and pepper; cook 1 minute longer.
Remove and set aside.
In the same skillet, heat 1 cup of broth, lemon juice and dried basil.
In a small bowl, combine cornstarch and remaining broth until smooth and stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in spinach and shrimp; cook until the spinach is wilted.
Drain pasta; serve with shrimp mixture.
Sprinkle with the feta.
Serves 4.
Grilled Wahoo with Tomato Sauce
4 wahoo fillets
2 TBSP. canola oil
Salt and pepper, to taste
2 TBSP. extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, minced
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 TBSP. pitted kalamata olives
1 lemon, zested and juiced
2 tsp. finely chopped fresh oregano leaves
1/4 cup chopped parsley
Heat grill to high.
Brush both sides of fillets with the canola oil; season with salt and pepper.
Grill until slightly charred and almost cooked through, 3 to 4 minutes per side.
Heat the olive oil in a large sauté pan over medium heat.
Place garlic, anchovies and tomatoes in pan and cook 4 minutes.
Add capers, olives, lemon juice, oregano and parsley; cook 30 seconds.
Transfer fish to the sauce; cook 1 minute.
Serves 4.
Flounder Fish Cakes
1 cup mayonnaise
3 TBSP. scallions, sliced
2 TBSP. parsley, minced
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot red pepper sauce
3 cups crushed saltines
3 flounder fillets, chopped
1 TBSP. canola oil
Corn Sauce:
2 TBSP. butter
1 cup fresh or frozen corn
1/2 cup chicken broth
1 TBSP. honey
1 TBSP. heavy cream
Salt and pepper, to taste
For fish cakes, combine the first 6 ingredients in a bowl.
Fold in crushed saltines and flounder.
Shape into 1-inch thick patties.
Heat oil in a large skillet.
Add fish cakes and cook until golden brown.
Keep warm.
For sauce, melt butter in a skillet; sauté corn until tender.
Add chicken broth and honey.
Bring to a boil, reduce heat and simmer 5 minutes.
Cool slightly.
Transfer to a food processor.
Add cream, salt and pepper and process until creamy.
Serve fish cakes with corn sauce.
Serves 6.
Tomato Walnut Flounder
4 flounder fillets
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP. butter
1 medium tomato, thinly sliced
Topping:
1/2 cup Panko bread crumbs
1/4 cup chopped walnuts
2 TBSP. lemon juice
1 1/2 tsp. butter, melted
Sprinkle fillets with salt and pepper.
In a large ovenproof skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned.
Place tomato slices over fish.
Combine the topping ingredients; spoon over tomato.
Broil 3-4 inches from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork.
Serves 4.
Thank you to all of our readers and those who sent in recipes. I hope you had a chance to prepare some of the recipes and you and your family enjoyed them. See you next season!
Mama Jock
