Article by Mama Jock
Spicy Steamed Clams
3 lbs. fresh clams
3 TBSP. olive oil
4 garlic cloves, minced
1/2 tsp. red pepper flakes
1-2 TBSP. tomato paste
1 cup dry white wine or clam juice
1/2 cup parsley, finely chopped
Rinse the clams free of grit and set aside.
In a large pot, heat the olive oil over med-high heat.
Add garlic and cook, stirring, until garlic just starts to barely turn golden.
Add the pepper flakes, stir to combine with the garlic and then add the tomato paste.
Cook, stirring to work the tomato paste into the oil.
Add the wine and bring to a boil.
Cook at a low boil until the wine is reduced by a third and alcohol odor stops.
Add the clams, cover, and cook until the clams open and are cooked through, 3 to 5 minutes.
Stir in the parsley.
Serve hot with crusty bread to sop up the delicious broth.
Serves 4 to 6.
Scallops with Linguine, Brown Butter and Peas
1/2 cup Panko bread crumbs
1 tsp. lemon zest
2 TBSP. olive oil
Kosher salt
Black pepper
12 oz. linguine (3/4 box)
1 cup frozen peas
16 sea scallops patted dry
4 TBSP. unsalted butter
2 TBSP. chopped fresh tarragon
Heat oven to 350 degrees.
On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 TBSP. of oil and 1/4 tsp. each salt and pepper.
Bake, tossing once, until golden; let cool.
Cook the linguine according to package directions, adding the peas the last minute of cooking.
Reserve 1/2 cup of the cooking water and drain the pasta; reserve the pot.
Heat the remaining TBSP. of oil in a large nonstick skillet over medium-high heat.
Season the scallops with 1/2 tsp. each salt and pepper and cook until golden brown on one side, 3 to 4 minutes.
Turn and cook until opaque throughout, 1 to 2 minutes more.
Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden.
Add the pasta and peas, scallops, tarragon, 1/2 tsp. salt and 1/4 cup of reserved cooking water; toss to coat.
Add more cooking water if pasta seems dry.
Serve sprinkled with the toasted bread crumbs.
Serves 4.
Striper-Broccoli Oven Dish
1 1/2 lbs. striper fillets
Fresh broccoli, cut into bite-sized pieces (3 cups)
Salt and pepper
2 TBSP. butter
1 can (11 oz.) cheddar cheese soup
3 oz. light cream
1 TBSP. steak sauce
5 drops Tabasco sauce
Paprika
Butter a large baking dish and cover bottom with enough broccoli to serve 4 people.
Salt and pepper the broccoli and dot with butter.
Place the striper fillets on top of the broccoli.
Heat the soup, cream, steak sauce and Tabasco to the boiling point.
Pour over fillets and sprinkle with paprika.
Cover the dish and place in oven at 375 degrees for 35 minutes or until fish flakes easily with fork.
Serve with biscuits and salad.
Seared Tuna with Herbed Tomato Sauce
4 tuna fillets
1/2 tsp. salt, divided
1/4 tsp. pepper
2 tsp. extra-virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 TBSP. capers, drained
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 can (14.5 oz.) petite diced tomatoes
Pat fish dry with paper towels.
Season fillets with 1/4 tsp. salt and 1/4 tsp. pepper.
Cook fish in hot oil in a large skillet over medium-high heat for 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout.
Transfer fish to a serving platter; keep warm.
Add onion and garlic to skillet, and saute until onion is tender.
Stir in capers, basil, oregano and remaining 1/4 tsp. salt; cook 1 minute.
Reduce heat to low, add tomatoes, cook, stirring occasionally for 10 minutes.
Top fish with tomato sauce.
Serves 4.
Striped Bass Croquettes
2 cups cooked, flaked striped bass meat
1/2 cup chopped mushrooms
3 TBSP. butter
1 small onion, minced
1 tsp. lemon juice
1 tsp. steak sauce
1/4 cup minced parsley
1/4 cup minced celery
1/2 tsp. chervil
1/2 tsp. dill weed
1/2 can Cream of Celery soup
1 egg, beaten
1 cup Panko bread crumbs
Saute the mushrooms in 1 TBSP. butter for 5 minutes.
Combine fish, mushrooms, onion, lemon juice, steak sauce, parsley, celery, chervil and dill weed.
Moisten to taste with celery soup.
Press mixture into a dish and chill thoroughly (about 2 hrs.)
Divide into 12 parts and shape into croquettes.
Dip in beaten egg and roll in the bread crumbs.
Brown on all sides in 2 TBSP. butter and serve with mushroom sauce.
Mushroom Sauce
2 cups chopped mushrooms
1/4 cup sliced green onion
1/4 tsp. salt
Dash of pepper
1 TBSP. flour
2 TBSP. butter
1/3 cup milk
1 TBSP. Dijon mustard
1/4 cup sour cream
2 TBSP. dry vermouth
One-Pot Shrimp Gumbo
1/4 cup vegetable oil
1/4 cup flour
1 large onion, sliced
1 green pepper, seeded and diced
3 ribs celery, sliced
3 cloves garlic, chopped
2 cans stewed tomatoes
1 pkg. frozen chopped okra, thawed
8 oz. kielbasa cut into 1/2-inch dice
2 large vegetable bouillon cubes
1 1/4 cups white rice
1/4 tsp. cayenne
1 lb. shrimp, peeled, deveined, sliced in half.
Heat oil in a large pot over medium heat.
Add flour; cook 4 minutes, stirring constantly, until lightly browned.
Add onion, green pepper, celery and garlic; cook 10 minutes, stirring occasionally.
Add tomatoes, okra, kielbasa, bouillon, rice, cayenne and 10 cups of water.
Cover and bring to a boil over high heat, then reduce to medium heat and simmer 20 minutes with lid ajar. Stir occasionally.
Stir in shrimp; cook 2 to 3 minutes or until cooked through.
Serves 12.
Stuffed Weakfish
1 1/2 lbs. weakfish fillets
Salt and peper
1 package frozen creamed spinach
Butter
Panko bread crumbs
Lemon wedges
Preheat oven to 375 degrees.
Butter a baking dish and lay half of the fillets on the bottom of dish.
Salt and pepper to taste.
Cover with thawed spinach mixture.
Cover the spinach with rest of fillets.
Add more salt and pepper.
Dot with butter and sprinkle with the Panko.
Bake for 25 to 30 minutes, basting twice with melted butter.
Remove when fish flakes with a fork.
Cut into slices and serve.
Garnish with lemon wedges.
Serves 4.
Blackened Rockfish with Pineapple and Papaya Salsa
submitted by Matt Griffin Matteo’s Salsa Loco
1 cup diced Maradol papaya
1 cup diced pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup rice wine vinegar
2 tbsp. black sesame seeds
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 garlic clove, minced
4 - 8 oz. rockfish filets
Your favorite blackening seasoning
In a mixing bowl, combine papaya, pineapple, red bell pepper, green bell pepper, black sesame seeds, cumin, salt, pepper, garlic, and rice wine vinegar. Mix gently with a large spoon or rubber spatula. Set aside.
Heat a large sautee pan over medium high heat.
Dust both sides of rockfish filets with your favorite blackening seasoning.
Coat one side of filets with non-stick cooking spray.
Carefully place filets in hot pan, spray side down.
Let cook for 3 to 4 minutes.
Turn heat down to medium, coat filets with cooking spray, and flip.
Cook for 3 to 4 minutes.
Move cooked fish from pan to plate.
Spoon 1/2 cup of Pineapple and Papaya Salsa over each rockfish filet.
If desired you can warm salsa in a small sautee pan over medium heat with a splash of white wine.
Serves 4.
Tautog Fingers
2 eggs
1 1/2 lbs. tautog fillets cut into fingers
Italian bread crumbs
Salt and pepper
Crushed red pepper
Cayenne pepper
Garlic powder
Olive oil
Heat small amount of olive oil in medium skillet on medium heat.
Combine bread crumbs, salt and pepper, crushed red pepper, garlic powder and cayenne pepper in shallow bowl (amounts of each seasoning are to your taste).
Beat 2 eggs in separate shallow bowl.
Dip tautog fingers in egg, dredge in bread crumb mixture and place into pan to fry for 2-3 minutes on each side.
Change cooking time depending on the thickness of the fish.
Serve with homemade tartar sauce by combining mayonnaise and dill pickle relish.
Add some fresh dill for flavor.
Serves 4 to 6.
Herbed Scallop Kabobs
3 TBSP. lemon juice
1 1/2 TBSP. fresh chopped thyme
2 tsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tsp. ground pepper
1/4 tsp. salt, to taste
1 1/4 lbs. scallops, trimmed
1 lemon, cut into 8 wedges
Preheat grill to medium-high.
Place a fine-mesh nonstick grill topper on grill to heat.
Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
Toss scallops with 2 TBSP. of the lemon mixture; reserve the remaining mixture for basting the kabobs.
Thread the scallops and lemon wedges onto four 10 inch long skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.
Lightly oil the grill rack.
Cook the kabobs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes.
Serve immediately.
Serves 4.
Flounder Chowder
1 tsp. extra-virgin olive oil
1 onion, chopped
8 oz. fresh chorizo, casings removed
1 carrot, peeled and chopped
4 cloves garlic, sliced
3 medium Yukon Gold potatoes, peeled and chopped
1 can (15 oz.) fire-roasted diced tomatoes
4 cups chicken or vegetable stock
4 flounder fillets
Chopped parsley, for garnish.
In a large pot, heat the oil over medium heat.
Add the chorizo and cook, breaking it up into pieces, 6 minutes.
Transfer to plate.
Add the onion, carrot and garlic to the pot.
Cook, stirring occasionally, until vegetables soften.
Add the potatoes, tomatoes and stock; bring to a boil and reduce heat, simmer until potatoes are tender.
Stir in the chorizo.
Nestle fillets in the soup and simmer until fillets are opaque and flaky, 5 to 7 minutes.
Top with parsley and serve.
Serves 4 to 6.
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