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Easy Garlic Parmesan Baked Flounder
Ingredients:
1¼ pound flounder fillet, sole fillet will also work
2 medium zucchini, halved and cut into ½-inch slices (half moons)
1 small red onion, halved and cut into ½-inch slices (half moons)
Kosher salt and black pepper
3 garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon paprika
½ teaspoon cumin
Juice of 2 lemons, plus more lemon wedges for serving
1/4 cup to 1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Directions:
Heat the oven to 350 degrees F.
Pat the fish dry and season it well with kosher salt and black pepper on both sides. Arrange the fish in a large pan and add the zucchini and onions next to it and season them with salt and pepper.
In a small mixing bowl, add the garlic, spices, lemon juice, and olive oil. Whisk to combine.
Pour the sauce all over the fish and vegetables.
Bake in the heated oven for 7 to 10 minutes, then carefully remove the pan and sprinkle the grated parmesan all over the fish and vegetables. Return the pan to the oven and bake for another 3 to 5 minutes or so until the fish is flaky and the cheese has melted some. (Flounder fillets are thin and should not take too long to cook. Be careful not to overcook them).
Baked Drum with Lemon & Garlic
Ingredients:
1 lemon
4 (5 oz) black drum fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cloves garlic, grated
1/4 cup extra virgin olive oil
1 tablespoon freshly chopped parsley
Directions:
Heat the oven to 400°F.
Slice the lemon into 8-10 thin rounds.
Rinse and pat fillets down with paper towels. Season each fillet with salt, pepper, and garlic powder.
Place fish in a baking dish then sprinkle with fresh garlic.
Drizzle extra virgin olive oil over the fish, then place 2 lemon slices over the top of each fillet.
Bake until the fish is cooked through and flaky, around 20-25 minutes.
Top each piece with fresh parsley and serve immediately.
Sautéed Wild Striped Bass
Ingredients:
For the Roasted Fennel:
2 bulbs fennel trimmed
4 teaspoon extra-virgin olive oil
Sea salt and freshly ground pepper to taste
For the Sautéed Corn and Tomato Salad:
1 tablespoon extra-virgin olive oil
3 ears corn shucked and kernels cut off the cob
1 pint cherry or grape tomatoes halved
Sea salt and freshly ground pepper to taste
For the Striped Bass:
4 (8 oz) skin-on wild striped bass fillets cut abut 1-inch thick
½ cup all-purpose flour
Sea salt and freshly ground pepper to taste
2 tablespoon extra-virgin olive oil
Directions:
Prepare the Roasted Fennel:
Preheat oven to 375° F.
Slice the fennel bulbs lengthwise into ½-inch-thick slices. Brush the slices lightly on both sides with olive oil and season with salt and pepper. Arrange them in a single layer on a rimmed baking sheet. Roast the fennel for 30 minutes, or until it is fork tender.
When the fennel is finished cooking, heat a large saute pan on the stove top over medium-high heat. When the pan is hot (you can test it with a drop of water; if it sizzles it’s ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown. They are good hot, or at room temperature.
Prepare the Sautéed Corn and Tomato Salad:
Heat the olive oil in a medium saute pan over low heat. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine.
Prepare the Striped Bass Fillets:
Meanwhile, rinse the fillets and pat them dry with paper towels. Dust the fish on both sides with flour to coat. Shake off any excess, then season with salt and pepper.
Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan. Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side). Be patient and resist the temptation to flip sooner, and only flip once. Serve immediately with Corn and Tomato Salad and Roasted Fennel!
Parmesan Crusted Tautog with Herb-Lemon Sauce
Ingredients:
For the fish:
1lb tautog fillets
Smoked paprika
Salt and pepper
Shredded parmesan cheese
Directions:
Preheat the oven to 425 and line a baking sheet with tin foil or parchment paper.
Arrange fillets on the baking sheet and sprinkle each fillet on both sides evenly with smoked paprika, salt, pepper and shredded parmesan cheese. Bake for 7-10 minutes, or until cooked through.
For the Sauce:
Ingredients:
1 T unsalted butter
2 T extra virgin olive oil
4 cloves garlic, minced
Juice and zest of 1 large lemon
Salt and pepper
1 T minced basil, chives, flat leaf parsley, rosemary and mint
Directions:
In a small saucepan, melt butter over medium heat then add in olive oil and garlic. Bring to a low sizzle for 2 minutes, then turn the heat off and stir in lemon juice and zest, salt and pepper to taste and herbs.
Let the herbs marinate in the sauce for at least 10 minutes, and then strain the herbs out (optional) before drizzling over the fish. You can use this sauce to drizzle over the rice too!
Maryland Crab Feast
Ingredients:
1 or 2 (12-ounce) cans beer, such as a light American lager
Distilled white or cider vinegar as needed, plus more for serving
Live Maryland blue crabs, as many as you want
Old Bay or other similar seasoning mixture as needed
Drawn or melted butter for serving
Directions:
Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn’t important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
Add a steaming rack tall enough to stand higher than the liquid level in the pot. If you don’t have one, try wadding aluminum foil into ropes to make a makeshift rack that will hold the crabs aloft.
Add the crabs, a few at a time, generously sprinkling Old Bay all over them as you go. Add Old Bay to taste (the more you use, the spicier the crabs will be). If you can’t fit all your crabs in the pot and/or can’t fit a cover on the pot, you will have to steam them in batches.
Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they’re not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob, cornbread, and coleslaw are commonly served alongside.
Black Drum with Creole Mustard Sauce
Ingredients:
(2) 6 oz portions black drum
Creole Mustard Sauce:
1/2 cup Greek yogurt at room temperature
2 tbsp creole mustard
1 tbsp lemon juice
1 tsp cayenne pepper
1 tsp white pepper
¼ tsp fine sea salt
Mix and set aside
Blackening seasoning:
2 tsp smoked paprika
2 tsp brown sugar
1.5 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp chili powder
1/2 tsp black pepper
Additions:
6-8 tbsp of salted butter
1 ½ c mushrooms sliced thinly
½ c chopped tomatoes, cherry or roma
Large handful of fresh spinach
Directions:
Prep creole mustard sauce by combining all ingredients. Set aside.
Season fish with blackening seasoning.
Bring a heavy bottomed pot to medium high heat and add the fish. Sear for 4 minutes, flip and continue searing on the other side.
Add in 6 tbsp of butter around the fillets. Tilting the pan so that the butter encircles all sides of the fillet.
Add in mushrooms, tomatoes and spinach and continue cooking until the fish is cooked through. About 4 min, then remove fish from the pan and set aside.
Stir in the Creole Mustard Sauce and continue to stir vegetables until spinach is wilted and vegetables are cooked through. About 2-3 more minutes. Taste the sauce and adjust seasoning as needed. To dial down the mustard you can add 1-2 more tablespoons of butter.
Plate fish over brown rice and top with creole mustard sauce.
