Vol 37 | Num 3 | May 16, 2012
Article by Mama Jock
Striped Bass Stew
1 TBSP. extra-virgin olive oil
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved and thinly sliced
1 large tomato, cut into large dice
Salt and pepper
4 cups low-sodium chicken broth
12 oz. skinless striped bass cut into 1 inch pieces
1/2 lb. medium shrimp, peeled and deveined
1/2 lb. scallops
Crusty bread, for serving
In a Dutch oven, combine oil and garlic; cook over medium-high heat until garlic is fragrant, 1 minute.
Add fennel and cook, stirring frequently until slightly softened.
Add tomato, season with salt and pepper; cook 3 minutes.
Stir in broth and bring stew to a gently boil.
Reduce to a simmer.
Gently fold in seafood.
Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.
Serve stew topped with a drizzle of oil along with crusty bread.
4 flounder fillets
Salt and pepper
Flour, for dredging
2 TBSP. butter
3 TBSP. extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups salad greens
2 TBSP. capers, drained and rinsed
1/2 cup fresh parsley leaves
Pat fish dry; season with salt and pepper.
Place flour in a shallow bowl.
Dredge fish in the flour; shake off excess.
Heat 1 TBSP. each butter and oil in a large non-stick skillet over medium-high heat.
Add fish and cook, turning once, 3 minutes per side.
Transfer to plate and cover with foil.
Place garlic in same skillet; cook 30 seconds.
Remove skillet from heat and add wine, lemon zest and lemon juice.
Return to heat and cook, stirring until wine is slightly reduced.
Season with salt and pepper.
Toss the greens with 1 TBSP. olive oil, salt and pepper to taste.
Place fish on 4 plates.
Add the remaining 1 TBSP. butter to the sauce in the skillet; stir until melted.
Pour butter sauce over fish.
Wipe out skillet and heat remaining 1 TBSP. olive oil over high heat.
Add capers and parsley and fry until crisp, 1 minute.
Sprinkle over fish.
Serve with salad and lemon wedges.
Creamy Linguine with Shrimp and Veggies
6 quarts water
1 tsp. salt, divided
8 oz. uncooked linguine
3 cups broccoli florets, cut small
1 1/2 TBSP. butter
1 cup chopped onion
1 cup sliced mushrooms
2 garlic cloves, minced
3/4 lb. medium shrimp, peeled and deveined
1 carrot, small strips
3/4 cup cream cheese
1/4 tsp. salt and pepper
Bring water to boil in sauce pot; add 1/2 tsp. salt, and pasta; cook 5 minutes.
Add broccoli and carrot; cook 3 minutes.
Drain over a bowl, reserving a 1/2 cup of the pasta water.
Melt butter in a large nonstick skillet.
Add onion and mushrooms; saute 5 minutes, stirring occasionally.
Add garlic, saute 1 minute.
Add pasta mixture, pasta water, cream cheese, remaining salt and pepper to pan.
Cook until cheese melts and shrimp are done, stirring occasionally.
Grilled Tautog with Herb Butter
1 whole tautog, gutted and cleaned
2 TBSP. lemon juice
1/4 cup extra-virgin olive oil
1 TBSP. minced parsley
1 TBSP. rosemary
1 TBSP. dill
Herb Butter Ingredients:
1/4 cup butter
3 TBSP. chopped parsley
3 TBSP. tarragon chives
1/4 tsp. grated lemon zest
2 tsp. lemon juice
1/8 tsp. cayenne
1/8 tsp. salt
Place whole fish in salt water and let soak for 30 minutes.
Rinse well and pat dry with paper towels.
Mix all of the above ingredients in a bowl.
You can make your own marinade of 1/2 cup Italian dressing thinned with 2 TBSP. of lemon juice or white wine vinegar.
Place the fish and the marinade in a plastic bag and refrigerate NO LONGER than 1/2 hour.
Drain fish and pour the marinade into a small pan to brush on the fish while grilling.
Grill fish, depending on the thickness, 4 to 15 minutes; do not overcook.
Test center for doneness with fork.
Serve immediately with herbed butter.
If you have a favorite recipe
that you would like to share with Coastal Fisherman readers, please feel free to email it to me at email@example.com.