Article by Mama Jock
Captain Crunch Fillets
1 cup Captain Crunch cereal, crushed
2 TBSP fresh parsley
1/4 cup mayonnaise
2 TBSP horseradish
2 TBSP capers, rinsed and minced
1 garlic clove, minced
1 tsp Dijon mustard
1 TBSP lemon juice
4 skinless fillets
Salt and pepper
Lemon wedges
Heat oven to 450 degrees.
Toss Captain Crunch cereal with parsley.
In another bowl, combine the mayonnaise, horseradish, capers, garlic, mustard and lemon juice.
Pat the fish dry with paper towels; season with salt and pepper.
Place the fillets in a buttered 9x13 baking dish.
Brush tops and sides with the mayonnaise mixture.
Sprinkle and press cereal into the mayonnaise.
Bake until crumbs are golden brown and fish flakes easily with fork, about 15 minutes.
Serve with lemon wedges.
Serves 4.
Maple Glazed Tuna
4 tuna fillets
1 tsp paprika
1 tsp chili powder
1 tsp pepper
1/2 tsp cumin
1/2 tsp brown sugar
1 tsp salt
2 tsp maple syrup
Combine paprika, chili powder, pepper, cumin and brown sugar.
Sprinkle the fish with the salt and rub in the spice mixture.
Place the tuna on a broiler pan coated with cooking spray.
Broil for about 12 minutes, or until fish flakes easily.
Drizzle the tuna with the maple syrup for the final minute or two before serving.
Serves 4.
Seafood over Linguini with Broccoli Rabe
8 oz uncooked linguine
2 TBSP extra-virgin olive oil, divided
6 oz bay scallops
6 oz medium shrimp
1/2 cup onion, chopped
1/4 to 1/2 tsp crushed red pepper
4 garlic cloves, minced
2 TBSP tomato paste
1 (14.5 ounce) can petite- cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 TBSP fresh parsley, chopped
1 TBSP fresh basil, thinly sliced
Cook pasta according to package directions, omitting salt.
Heat 1 TBSP of oil in a large nonstick skillet over medium-high heat.
Add scallops and shrimp to pan; cook 3 minutes.
Remove scallop mixture from pan; keep warm.
Heat remaining 1 TBSP of oil in pan.
Add onion, red pepper and garlic; cook 2 minutes.
Add tomato paste and tomatoes; bring to a boil and cook 2 minutes.
Add clam juice; cook 1 minute.
Add clams; cover, reduce heat to medium and cook 4 minutes.
Add mussels; cover and cook until mussels open.
Discard any unopened shells.
Stir in scallop mixture and parsley; cook until heated through.
Serve over pasta.
Sprinkle with basil.
For the Broccoli Rabe
Cook 1 bunch broccoli rabe in boiling water 1 minute; drain well.
Heat 1 TBSP olive oil in a large nonstick skillet over medium-high heat.
Add 3 sliced garlic cloves; saute 1 minute.
Add broccoli rabe and 1/4 tsp salt; cook 1 minute.
Sprinkle with 1 1/2 tsp grated lemon rind.
Serves 4.
Sea Bass Provencal
2 TBSP extra-virgin olive oil plus extra for drizzling
1 onion, halved and sliced thin
1 bulb fennel, halved, cored and sliced 1/4 inch thick
Salt
5 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup white wine
1 TBSP fresh thyme or 1/2 tsp of dried
Pepper
4 skinless fish fillets
2 TBSP parsley, minced
Heat the oil in a 12 inch nonstick skillet.
Add the onion, fennel and 1/2 tsp salt.
Cook until the vegetables have softened.
Stir in the garlic; cook 15 seconds.
Add the tomato, wine, thyme and 1/4 tsp pepper.
Bring to a boil; reduce heat and simmer few minutes.
Pat the fish dry with paper towels and season with salt and pepper.
Nestle the fillets into the sauce and spoon some of the sauce over the fish.
Cover and reduce the heat to medium-low and cook the bass for 10 minutes.
Plate the fish; stir in the parsley and season with salt and pepper.
Serves 4.
