Article by Mary Jock
Crab Quiche
?1/2 cup mayonnaise
?2 TBSP all-purpose flour
?2 eggs, beaten
?1/2 cup milk
?1 cup crab meat
?1 cup diced Swiss cheese
?1/2 cup chopped green onions
?1 (9-inch) unbaked pie crust?
Preheat oven to 350 degrees.
In a medium bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended.
Stir in crab, cheese and onion.
Spread into pie shell.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Parmesan Crusted Tautog with Herbed Lemon Sauce
4 tautog fillets
Smoked paprika
Olive oil for baking and 1/4 cup for the sauce
Shredded parmesan cheese
Even amounts of each, all chopped: mint, basil, chives, parsley, rosemary.
Juice of 1 lemon
Zest of 1 lemon
1 TBSP butter
Preheat the oven to 475.
On a baking sheet, grease it with a little olive oil and arrange fillets.
Sprinkle each fillet with parmesan cheese then sprinkle a little bit of paprika on each.
Bake for 8 minutes or until fish is cooked through.
In a saucepan, heat 1/4 cup olive oil, butter and lemon juice for 5 minutes.
Add the zest and herbs then stir to combine.
Let that simmer for 5 minutes while the fish cooks.
Using a strainer, pour the sauce through and discard of the herbs (or leave them if you want).
Drizzle each fillet with the sauce and serve.
Pan-Fried Tautog Fillets With Warm Herb Vinaigrette
4 tautog fillets, skin attached
Kosher salt
Ground pepper
4 tsp. olive oil
3 TBSP sherry vinegar, or more as needed
3 TBSP extra-virgin olive oil
2 TBSP mixed chopped fresh parsley, chives,
Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
Heat 2 to 4 tsp. of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan.
Add the fillets and adjust the heat according to their thickness. The thicker the fillet the lower the heat.
Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time.
Transfer them to hot plates or a hot platter.
Wipe the oil out of the pan with a paper towel.
Add the vinegar, extra-virgin olive oil and the herbs.
Return the pan to the heat and bring the sauce to a rapid boil for half a minute.
Remove from the heat.
Season with salt and pepper to taste.
Spoon over the fillets and serve immediately.
Pan-Seared Tuna with Avocado, Soy, Ginger and Lime
2 handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno pepper, sliced
1 tsp. fresh ginger, grated
2 garlic cloves, grated
2 limes, juiced
2 TBSP soy sauce
Pinch of sugar
Sea salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tuna steaks
1 ripe avocado, halved, peeled, pitted and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and 2 TBSP of olive oil.
Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 TBSP of olive oil.
Season the tuna generously with salt and pepper.
Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.
Pour 1/2 of the cilantro mixture into the pan to coat the fish.
Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Pan Fried Sea Bass with Lemon Garlic Herb Sauce
3 TBSP butter divided
1 TBSP extra-virgin olive oil
4 sea bass fillets
1/4 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
3 cloves garlic, minced
1/4 cup dry white wine
1/2 cup chicken broth
2 TBSP lemon juice
1 TBSP fresh oregano, roughly chopped
1 TBSP fresh thyme, roughly chopped
1 TBSP fresh parsley, roughly chopped
Lemon wedges for serving
Pat the fish dry with a paper towel.
In a shallow dish, mix together the flour, salt and black pepper.
Dredge each piece of fish in the flour mixture, coating the entire surface. Shake off any excess.
In a large nonstick skillet, melt 1 TBSP of the butter over medium-high heat and add the olive oil.
Cook the fish in the skillet for 3-4 minutes on each side, until golden brown and fully cooked.
Remove fish from the skillet to a plate.
Add the white wine to the skillet to deglaze, stirring up any browned bits.
Continue heating until almost all the wine has evaporated.
Add 1 TBSP of butter to the skillet.
Once it's melted, add the minced garlic and fresh herbs to the skillet and sauté until fragrant, about 30 seconds.
Add the chicken broth and bring to a simmer.
Turn off heat and stir in remaining 1 TBSP butter and lemon juice.
Taste and adjust seasoning if necessary.
Serve sauce on top of fish.
Crab Mac 'n' Cheese with Prosciutto & Asparagus
6 oz. uncooked small pasta shells
1 lb. asparagus, cut into 1-inch pieces
6 TBSP butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1/4 to 1/2 tsp. coarsely ground black pepper
1 cup shredded Gruyère cheese
2 cups shredded Brie cheese
1/2 tsp. salt, divided
1 lb. jumbo lump crab
1/4 cup chopped prosciutto
2 garlic cloves, minced
2/3 cup panko breadcrumbs
Preheat oven to 375-degrees.
Prepare pasta according to package directions, stirring in asparagus during last 2 minutes of pasta cooking time.
Drain pasta and asparagus.
Melt 4 TBSP butter in a large saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Pour in milk and bring to a boil over medium-high heat, whisking constantly.
Reduce heat to medium-low and simmer 3 minutes or until sauce is smooth and thickened.
Remove from heat and whisk in black pepper, cheeses and 1/4 tsp. salt.
Toss pasta with cheese sauce, asparagus, crab and prosciutto.
Spoon mixture into 6 greased ramekins or a greased 13x9-inch baking dish.
Melt remaining 2 TBSP butter in a saucepan over medium heat.
Add garlic and cook 1 minute.
Stir in panko and remaining 1/4 tsp. salt, tossing to coat. Sprinkle evenly over pasta mixture.
Bake 40 minutes or until topping is crisp and sauce bubbles.
Let stand 5 minutes before serving.
Broiled Flounder with Lemon Cream Sauce
2 TBSP butter melted
2 flounder fillets
1 tsp. Old Bay seasoning
1/3 cup heavy cream
3 garlic cloves, minced
2 TBSP lemon juice
2 TBSP butter
Salt and pepper
Line a baking sheet with aluminum foil.
Preheat broiler.
Brush a little melted butter on foil.
Place flounder on top, skin side down.
Sprinkle with Old Bay and drizzle with remaining butter.
Broil for about 8 minutes, or until cooked through.
In a small saucepan, bring cream and garlic to a simmer.
Remove from heat and whisk in lemon and butter until the butter is melted.
Season to taste with salt and pepper.
Serve sauce with fish.
Striped Bass with Lemon Butter & Sage
2 striped bass fillets
4 TBSP butter
Old Bay Seasoning
1 lemon, sliced
Salt and pepper to taste
Sage, optional
Melt the butter in a casserole dish under the broiler.
Sprinkle the striper fillets lightly with Old Bay Seasoning, salt and pepper.
Transfer fillets to the casserole dish.
Return the dish to the oven and broil the filets for 6-8 minutes, rotating halfway through.
Remove from the oven and baste with the melted butter.
Place the lemon slices on top and sprinkle with sliced sage, if desired.
Return to the oven long enough to char the lemon.
Garnish with sage and serve hot.
If you have any favorite seafood recipes that you would like to share with Coastal Fisherman readers, you can email them to [email protected]. You will be famous!!!
