Article by Mama Jock
Fried Flounder with Vermouth
1 ½ lbs. flounder fillets
1 small onion, diced
¼ cup diced mushrooms
2 TBSP. butter
2 TBSP. canola oil
¼ cup flour
Salt and pepper
1/3 cup vermouth
Lemon wedges
Saute onions and mushrooms in the butter and oil.
Dust fillets with flour, seasoned with salt and pepper.
When onions and mushrooms are slightly browned, add fillets to the pan and simmer until done, for a total of 6 minutes.
Just before serving, add vermouth and bring to a boil. Serve with lemon wedges.
Serves 4.
Grilled Soft-Shell Crabs with Butter and Hot Sauce
4 to 8 soft-shell crabs, depending on size
¼ cup butter
Salt to taste
Juice of ½ lemon
Several drops of hot sauce or to taste
Preheat gas grill.
Soft-shell crabs burn easily, so the fire should be past its peak before grilling the crabs.
Melt the butter and add salt, lemon juice, and hot sauce to taste.
Grill the crabs about 4 inches from the source of heat, turning and brushing frequently.
Total cooking time will be 6 to 10 minutes.
The crabs are done when they turn bright red and firm.
Do not overcook.
Serves 2 to 4.
Seared Mahi-Mahi with Mango Sauce and Rice
Rice
1 cup jasmine rice
2 cups water
2 TBSP. chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
Mango Sauce
1 mango
1 tsp. rice wine vinegar
¼ cup grapeseed oil
1 lime, juiced
Salt and black pepper
1 TBSP. cilantro leaves, chopped
1 clove garlic, quartered
1 tsp. fresh ginger, chopped
Fish
4 mahi-mahi fillets
¼ cup grapeseed oil
Salt and black pepper
2 scallions, chopped for garnish
Combine rice and water, bring to a boil.
Reduce heat, cover pot and cook for 20 minutes.
For the sauce, peel the mango and slice the flesh off the pit.
Dice the mango.
In a large bowl, whisk together the vinegar, oil, and lime juice.
Season with salt and pepper.
Stir in the mango, cilantro, garlic and ginger. Set aside.
For the mahi-mahi, heat a large nonstick saute pan over medium-high heat.
Rub the fish with the oil, salt and pepper.
Place in hot pan and sear until golden on 1 side, 3 to 4 minutes.
Turn the fish over and cook another 3 or 4 minutes. You will know the fish is done when it springs back.
Remove fish to a plate.
Fluff rice with a fork and stir in the cilantro and scallions.
Season with salt to taste.
Mound the rice on each plate; top with the mahi and spoon mango sauce over each fillet and top with scallions.
Drizzle the mango sauce around the rice.
Serves 4.
Baked Weakfish with Shrimp Stuffing
1 whole weakfish (5 to 8lbs.)
1 onion, chopped
2 TBSP. butter
1 tsp. parsley, chopped
½ tsp. paprika
1 ½ cups chopped mushrooms
1 cup white wine
1 small can of shrimp
1 ½ cups bread crumbs
Melted butter
Saute onion in butter until it is soft.
Add parsley, paprika, mushrooms and ¼ cup wine and simmer for 2 minutes.
Just before removing from the heat, fold in the drained shrimp.
Add the crumbs and enough wine to moisten the stuffing.
Fill the fish with the stuffing and secure with skewers.
Place the weakfish in a buttered roasting pan and brush with melted butter.
Add ½ cup white wine to the pan.
Preheat oven to 350 degrees and bake about 55 minutes, or until the fish flakes easily with fork.
Add more wine if necessary.
Serves 5 to 8.
Sweet and Spicy Baked Shrimp Tacos
Spice Mixture
1/3 cup sugar
3 TBSP. packed brown sugar
2 TBSP. flour
2 TBSP. plain breadcrumbs
½ tsp. ground allspice
½ tsp. black pepper
½ tsp. red pepper
¼ tsp. garlic powder
¼ tsp. ground ginger
Shrimp
¼ cup unsalted butter, melted
1 lb. uncooked shrimp
Sauce
½ cup sour cream
1 TBSP. lime juice
2 TSP. chopped fresh cilantro
½ tsp. chili powder
For Tacos
1 package (6 inch) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500 degrees.
Line baking sheet with foil and set aside.
Combine all spice mixture ingredients in small bowl. Dip shrimp in butter, then in the spice mixture.
Place on prepared baking sheet.
Bake 5 to 6 minutes or until shrimp are pink.
Combine all sauce ingredients in a small bowl.
To assemble tacos, stack 2 warmed tortillas onto each individual serving plate.
Top with 1/8 baked shrimp and ¼ cup coleslaw mix.
Drizzle with sauce.
Serves 8.
Easy Flounder with Wine and Tomatoes
4 fillets
Salt and pepper, to taste
4 fresh basil leaves, chopped
1 large tomato, chopped
4 TBSP. butter
3 cloves garlic, pressed
1 cup white wine
Preheat a grill for medium-high heat.
Place the fillets side by side on a large piece of aluminum foil.
Season each one with salt and pepper.
Place 1 TBSP. of butter on top of each piece of fish, and sprinkle the garlic, basil and tomato on top of the butter.
Pour the wine over everything.
Fold foil up around fish and seal packet tightly.
Place packet on the preheated grill; cook 15 minutes.
Test for doneness with a fork.
When ready to serve, open packet carefully to avoid getting a steam burn.
Serves 4.
Grilled Tuna Marinated with Fresh Tomato Salsa
1 cup loosely packed cilantro
1 small red onion, diced
1 tsp. ground cumin
Juice of 2 lemons
1 TBSP. olive oil
Salt and black pepper to taste
1 ½ lbs. tuna steaks
4 medium ripe tomatoes
1 garlic clove, finely minced
Dash of cayenne pepper or hot sauce to taste
Mix together half the cilantro, the onion, cumin, lemon juice, olive oil, salt and pepper.
Marinate the tuna in this mixture for 1 hour or less.
Mix the remaining cilantro with the tomatoes, garlic, salt and pepper; let stand until ready to serve.
Preheat the grill and grill the tuna about 4 inches from the heat source, basting occasionally with the marinade.
Turn once, after about 5 minutes.
The tuna will be crisp but slightly rare steak; cook longer if you prefer a darker steak.
Serve the tuna with the fresh tomato salsa.
Serves 2 to 4.
Flounder with Tomato Cream Sauce
1 ¼ lbs. flounder, cut into 4 pieces
3 tsp. chopped fresh thyme, divided
½ tsp. salt, divided
¼ tsp. black pepper
1 TBSP. extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
¾ cup white wine
1 (14ounce) can diced tomatoes
1/3 cup heavy cream or half and half
½ tsp. cornstarch
Season fish with 1 tsp. thyme, ¼ tsp. salt and pepper.
Heat oil in a large skillet over medium heat.
Add shallot, garlic and 1 tsp. thyme; cook, stirring, until beginning to soften about 1 minute.
Add wine, tomatoes and the fish; bring to a simmer.
Cover and cook for 4 to 6 minutes.
Remove to a plate and keep warm.
Whisk cream and cornstarch in a small bowl.
Add to the pan, along with the remaining 1 tsp. thyme and ¼ tsp salt.
Cook, stirring for 1 minute.
Serve the flounder with the sauce.
Serves 4.
If you are interested in sharing your favorite seafood recipe with readers of the Coastal Fisherman, you can email it to Mama Jock at [email protected]. All recipes can be found at www.coastalfisherman.net.
