Article by Mama Jock
Flounder and Sweet Potato Chips
1/3 cup mayonnaise
1 TBSP. dijon mustard
1 TBSP. fresh lemon juice
Salt and pepper
1 cup Panko breadcrumbs
3 TBSP. extra-virgin olive oil
1 1/2 pounds sweet potatoes cut into 1/2- inch by 2-inch sticks
3 TBSP. flour
1 egg, beaten
3/4 pound of flounder, cut into 8 pieces
Preheat oven to 450 degrees.
In a small bowl combine the mayonnaise, mustard and lemon juice; season with salt and pepper.
On a rimmed baking sheet, combine the panko with 1 TBSP. of oil and 1/4 tsp. each of salt and pepper.
Spread evenly and bake, tossing occasionally, for about 5 minutes
Transfer to a bowl.
On the rimmed baking sheet, toss the sweet potatoes with the remaining 2 TBSP. of oil.
Season with salt and pepper.
Arrange in a single layer and bake, turning once, until brown and tender, about 20 minutes.
In a shallow bowl combine the flour and ΒΌ tsp. each of salt and pepper.
Pour the egg into another shallow bowl.
Working with 2 pieces at a time, coat the flounder in the flour mixture, dip in the egg, then coat with the breadcrumbs, pressing to adhere.
Place on a baking sheet and bake until cooked through.
Serve the fish with the mayonnaise dipping sauce and the sweet potatoes.
Serves 4.
Striped Bass with Artichokes and Olives
4 striped bass filets, 1 inch thick
Salt and pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 TBSP. extra-virgin olive oil
1/2 baguette, cubed
1 (10 oz.) package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered
Preheat oven to 475 degrees.
Season fish with salt and pepper and refrigerate until ready to use.
Remove zest from the lemon using a vegetable peeler (reserve the lemon).
Combine the lemon zest, parsley, garlic, 2 TBSP. of olive oil and 1 tsp. of salt in a food processor.
With the motor running, gradually add the bread and pulse several times to make coarse crumbs.
Spread crumbs evenly in a 9x13 inch baking dish.
Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes.
Remove the baking dish from the oven.
Scoop out the toasted breadcrumbs and set aside.
Add the fillets to the baking dish and top with the toasted breadcrumbs.
Bake about 15 minutes or until cooked through.
Drizzle with the remaining 2 TBSP. olive oil.
Cut the reserved lemon into wedges and squeeze on top.
Serves 4.
Roasted Shrimp and Orzo
Kosher salt
Olive oil
3/4 pound orzo pasta (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Pepper
2 lbs. (16 to 18 count) shrimp, peeled and deveined
1 cup scallions, white and green parts, minced
1 cup fresh dill, chopped
1 cup parsley, chopped
1 cucumber, unpeeled, seeded and medium diced
1/2 cup red onion, small dice
3/4 pound feta cheese, large diced
Preheat oven to 400 degrees.
Bring a large pot of water to a boil.
Add 1 TBSP. of salt and a splash of oil.
Add the orzo and simmer 9 to 11 minutes, stirring occasionally, until al dente. Drain; place in large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 2 tsp. salt and 1 tsp pepper.
Pour over the hot pasta; stir well.
Place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.
Toss to combine and spread in a single layer.
Roast 5 to 6 minutes or until the shrimp are cooked through. DO NOT OVERCOOK.
Add the shrimp to the orzo; add the scallions, dill, parsley, cucumber, onion, 2 tsp. salt and 1 tsp. pepper. Toss well.
Add feta and stir carefully.
Set aside at room tempurature for 1 hour to allow flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temp. before serving.
Serves 6.
Spicy Broiled Tautog
2 lbs. skinless tautog fillets
2 TBSP. Worcestershire sauce
2 TBSP. soy sauce
2 TBSP. extra-virgin olive oil
1 dash hot pepper sauce
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
Salt to taste
Place fish in salt water; let it soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Cut the fillets in single portions and place in a well greased baking pan.
Mix olive oil, soy sauce, Worcestershire sauce, paprika, chile and garlic powder and hot pepper sauce.
Pour sauce over fillets.
Broil 4 inches from the heat source for 5 minutes; turn the fillets, baste with the sauce and broil an additional 3 to 5 minutes or until fish flakes easily.
Serve with lemon wedges.
Serves 4-6.
