Article by Mama Jock
Grilled Striped Bass with Buttery Tomatoes
3 cups grape tomatoes
4 TBSP. unsalted butter, melted
2 TBSP. dry white wine
1 1/2 TBSP. chopped fresh tarragon, plus more for topping
Salt and black pepper
Vegetable oil, for brushing
4 skin-on striped bass fillets
Preheat a grill to high.
Toss the tomatoes with the melted butter, wine, tarragon, 1/2 tsp. salt and a few grinds of pepper.
Pile the tomatoes in the center of a 24-inch long piece of foil.
Gather the edges and crimp to seal to form a packet.
Brush the grill grates with vegetable oil.
Brush both sides of the fish with oil; season generously with salt and pepper.
Place the fish on one side of the grill, skin side down.
Grill until the fish is cooked through, 5 to 6 minutes per side.
Grill the tomato packet on the other side of the grill, indisturbed, until the tomatoes are softened, 10 to 12 minutes.
Carefully open the foil packet.
Spoon the tomatoes and their juices over the fish and top with more tarragon.
Serves 4.
Lemon Orzo with Scallops
1 cup orzo
5 TBSP. unsalted butter
Grated zest and juice of 1lemon
Pepper
1 lb. medium scallops, muscle removed
2 TBSP. extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 TBSP. capers, drained
2 TBSP. chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved if large
Bring a medium saucepan of salted water to a boil.
Add the orzo and cook as label directs.
Reserve 1/4 cup cooking water, then drain.
Transfer the orzo to a large bowl and add 2 TBSP. butter, the lemon zest, half of the lemon juice and 2 TBSP. of the reserved pasta cooking water.
Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen.
Cover to keep warm.
Pat the scallops dry; season with salt and pepper.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook until browned on the bottom.
Flip and cook until just cooked through, 1 to 2 minutes more.
Transfer to a plate; cover to keep warm.
Add the garlic to the skillet.
Cook, stirring until golden brown.
Add the wine, 1/4 cup water and the remaining lemon juice.
Cook until reduced by half, about 3 minutes.
Add the capers and the remaining butter; swirl to melt.
Stir in the parsley.
Add the arugula and tomatoes to the orzo and toss.
Serve with the scallops and pan sauce.
Serves 4.
Tex-Mex Shrimp
and Noodles
1/4 cup vegetable oil
1 lb. large shrimp, peeled and deveined
2 tsp. chili powder
Kosher salt
12 oz. angel hair pasta, broken into small pieces
1 white onion, sliced thin
1 green bell pepper, thinly sliced lengthwise
1 (15 oz.) can diced tomatoes
Sour cream, pickled jalapeños and chopped fresh cilantro
Heat 1 TBSP. vegetable oil in a dutch oven over medium-high heat.
Add the shrimp, 1 tsp. chili powder and 1/4 tsp. salt.
Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes.
Transfer to a bowl.
Add the remaining 3 TBSP. vegetable oil and the pasta to the pot.
Cook, stirring until golden brown, 3 minutes, and transfer to a separate bowl.
Reduce the heat to medium; add the onion, bell peper, 1/2 tsp. salt and 1 to 2 TBSP. water to the pot.
Cook, stirring, until the veggies soften.
Increase the heat to medium high, stir in 2 cups water, the tomatoes, toasted noodles and 1/2 tsp. salt.
Bring to a simmer, stirring to break up any clumps.
Cover, reduce the heat to medium; cook until the noodles are tender and most of the water is absorbed, 10 to12 minutes.
Stir in the shrimp.
Top each serving with the garnishes.
Serves 4.
Panko-Crusted Tuna with Orange-Ginger Glazed Snap Peas
2 TBSP. honey
2 TBSP. soy sauce
1 tsp. rice vinegar
4 tuna steaks
1/2 tsp. sriracha sauce
1/4 cup mayonnaise
1/4 tsp. cornstarch
1/4 cup orange juice
1 tsp. minced fresh ginger
3/4 lb. snap peas, trimmed
1/2 cup panko bread crumbs
In a large dish, whisk together the honey, soy sauce and rice vinegar.
Place the tuna in the marinade for 15 minutes, turning occasionally.
In a small bowl, combine the sriracha and mayonnaise; set aside.
Dissolve the cornstarch in 1 tsp. of orange juice.
Stir in remaining orange juice and the minced ginger.
Bring a small saucepan of water to a boil; add the snap peas; cook 1 minute or until bright green.
Drain and remove from pan.
Add the orange juice mixture to saucepan and bring to a boil; cook until thick.
Toss snap peas in the orange-ginger glaze just before serving.
Remove tuna from marinade and dredge in the panko.
Heat the oil in a large nonstick skillet over medium high heat.
Add fish and cook 3 minutes or until golden brown.
Turn and cook to desired degree of doneness, about 3 minutes for medium rare.
Serve fish with a dollop of the spicy mayonnaise and glazed snap peas.
Serves 4.
Striped Bass with Almond Cream Sauce and Spinach
6 pieces of striped bass
6 TBSP. minced shallots, divided
2 TBSP. thinly sliced garlic, divided
2 TBSP. butter, divided
1 cup toasted almonds, ground into fine grains
2 cups heavy cream
1/4 cup brandy
1 bag baby spinach
Salt and pepper
Pam spray
Cream Sauce
Saute 3 TBSP. of shallots and 1 TBSP. garlic with 1 TBSP. of butter in a small pot.
Add brandy and 3/4 cup of the almonds.
Stir in the cream over medium heat.
Reduce heat, bring to a simmer, stirring continuously.
Season with salt and pepper.
Keep warm while preparing fish.
Rockfish
Season one side of the fish with salt and pepper and lightly coat with pam spray.
Place rockfish seasoned side down on a hot grill.
Season and spray other side of the fish.
Cook a couple of minutes and turn fish.
Cook a few more minutes, remove the rockfish and keep warm.
Saute the remaining shallots and garlic in the remaining butter in a large saute pan.
Add the spinach by the handfuls, allowing the spinach to wilt.
Season with salt and pepper.
When almost completely wilted remove from heat.
Divide the spinach between plates.
Top with the grilled rockfish and ladle sauce over fish.
Sprinkle with remaining almonds for garnish.
Serves 6.
Ginger Glazed Mahi-Mahi
3 TBSP. honey
3 TBSP. soy sauce
3 TBSP. balsamic vinegar
1 tsp. grated fresh ginger root
1 clove garlic, crushed
2 tsp. olive oil
4 mahi-mahi fillets
Salt and pepper
1 TBSP. vegetable oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Cover, marinate in the refrigerator for 20 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
Remove fish from the dish; reserve marinade.
Fry fish for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with fork.
Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet and heat over medium heat until the mixture reduces to a glaze consistently.
Spoon glaze over fish.
Serves 4.
Sesame Seared Tuna
1/4 cup soy sauce
1 TBSP. mirin (Japanese sweet wine)
1 TBSP. honey
2 TBSP. sesame oil
1 TBSP. rice wine vinegar
4 tuna steaks
1/2 cup sesame seeds
Wasabi paste
1 TBSP. olive oil
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil.
Divide into 2 equal parts.
Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate.
Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot.
Place steaks in the pan, and sear for about 30 seconds on each side.
Serve with the dipping sauce and wasabi paste.
Serves 4.
Mexican Baked
Striped Bass
1 ½ lbs. striped bass
1 cup salsa
1 cup shredded sharp cheddar cheese
1/2 coarsely crushed corn chips
1 avocado, peeled, pitted and sliced
1/4 cup sour cream
Preheat oven to 400 degrees.
Lightly grease an 8x12 baking dish.
Rinse fish fillets under cold water, pat dry with paper towels.
Lay fillets side by side in the prepared dish.
Pour salsa over the top and sprinkle evenly with the cheese.
Top with the crushed corn chips.
Bake uncovered in the oven for 15 minutes or until the fish is opaque and flakes with a fork.
Serve topped with sliced avocado and sour cream.
Serves 3.
The Best Clam Chowder
in the World
1 1/4 lbs. fresh clams, drained, reserve juice
1 cup minced onions
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup flour
1 quart half and half
2 TBSP. red wine vinegar
1 1/2 tsp. salt
Pepper to taste
Mince clams and place in a large skillet over the onions, celery, potatoes and carrots.
Add water to cover; cook over medium heat until tender.
In a large heavy saucepan melt the butter over medium heat.
Whisk in flour until smooth.
Whisk in cream and stir constantly until thick and smooth.
Stir in vegetables and reserved juice.
Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough.
When clams are heated through, stir in vinegar, and season with salt and pepper.
Serves 4.
Baked Striped Bass with Carrots and Zucchini
4 striped bass fillets
Pam cooking spray
Pepper to taste
1 medium zucchini, cut into 1-inch sticks
4 carrots, peeled and cut into julienne slices
2 TBSP. butter, melted
1 clove garlic, minced
1/2 lemon, thinly sliced
1 TBSP. fresh dill
Preheat oven to 375 degrees.
Steam carrots for 3 minutes on high in microwave oven.
Add zucchini and steam on high an additional 2 minutes.
Spray a medium sized baking dish with cooking spray.
Season fillets with pepper.
Add fillets to baking dish.
Pour butter over fillets.
Sprinkle with garlic and arrange lemon slices over fish.
Add vegetables and sprinkle with dill.
Cover loosely with foil and bake for 15 minutes.
Serves 4.
Flounder Stuffed with Mushrooms
1 lb. flounder fillets
2 tsp. butter, softened
1/2 cup carrots, shredded
1/2 lb. fresh mushrooms, diced
1 TBSP. lemon peel, grated
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. marjoram
Lemon wedges, optional
Brush one side of each fillet with butter.
Combine remaining ingredients and mix well.
Spoon mixture onto the center of the buttered side of each fillet.
Roll up fillets and place seam side down in a lightly greased baking pan.
Bake, uncovered, until fish flakes easily with a fork, about 25 minutes.
Garnish with lemon wedges.
Serves 2.
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