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Fish Filets
with Spinach and Mushrooms
Fish filets
Chopped Spinach (frozen)
Sliced mushrooms
Sliced onions
Melted Butter or Italian Salad Dressings
In a wrapper of aluminum foil place a bed
of thawed chopped spinach, then a layer of chopped mushrooms,
then one filet. Top with sliced onions. Apply the melted
butter or Italian dressing. Seal the foil and bake at 350
degrees for 30 to 45 minutes.
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Rockfish
Supreme
In a large saucepan, brown 2 medium-sized
sliced onions in 2 tablespoons olive oil. Next add 24 oz of
tomato sauce and an equal amount of water (or go with 20 oz of
water and 4 oz of red wine) and simmer 8 to 10 minutes. Then
stir in 2 medium sized potatoes cut into 3/4 inch cubes, 1
thinly sliced green pepper, 1 teaspoon salt, 1/2 teaspoon pepper
and 3 to 4 lbs of stripped bass fillets cut into 3/4 inch cubes.
Cover and simmer until potatoes are cooked 15-20 minutes.
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Cream of Crab Soup
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1lb crabmeat
2 tsp dry mustard
2 thin onion slices, minced
1/2 pint cream
2 bouillon cubes (beef or
chicken)
1 Tbsp Old Bay
1 qt. milk
1/4 lb butter
1/4 c cornstarch
1 1/2 Tbsp. Worcestershire
sauce |
1/8 tsp black pepper
1/4 tsp garlic powder
1/8 tsp mace
3 Tbsp. sherry
5 drops hot sauce
1/4 tsp thyme
1/4 tsp celery seed
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Sauté onion in butter. Add milk,
cream and all seasonings except cornstarch, sherry and 1
teaspoon Worcestershire sauce. Make a paste of these 3 and set
aside. cook milk mixture slowly about 15 minutes. Add cornstarch
paste. Cook until smooth and
thickened. add crabmeat. serve hot. Better
when made a day ahead.
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Grilled Rockfish
This Rockfish
Recipe is from the MD Seafood Marketing Program
1 4-6 lb. Rockfish, dressed
1 lemon
4 green onions, sliced thin
4 mushrooms, chopped
Pepper to taste
½ cup chopped sweet pepper
2 ribs celery, finely chopped
2 teaspoons capers, drained
1 teaspoon lite soy sauce
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ cup dry vermouth, or white wine
8 strips bacon
Toothpicks
Start fire with
charcoal briquettes. Squeeze lemon juice on Rockfish, inside
and out. Sauté vegetables in olive oil and lite soy sauce with
seasonings and dry vermouth. Cover with lid and add water as
necessary
to keep vegetables from burning.
Cook until vegetables are tender, about 15 minutes. Stuff fish
with vegetables and wrap bacon around the fish to hold together
and secure with toothpicks.
Grill fish in
wire rack. Cook about 10 minutes, flip and cook about 10 more
minutes until fish is done (about 20-25 minutes). Do not allow
fire to flame up. Sprinkle with water as necessary. To serve:
Remove bacon and toothpicks. Carefully remove skin. Place
skinless pieces of fish and stuffing on platter and serve
immediately.
Makes 4 to 8
servings.
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FAUX CRAB BALLS
The following recipe is a really
great way to prepare
filets from the
monster rockfish.
3 lbs. Rockfish
(remove the red meat)
2 tbs mayo
1 tbs Dijon mustard
2 eggs
2 cups Italian breadcrumbs
1 cup chopped onions
1 cup green pepper
2 tbs olive oil
1 ½ tbs old bay
1 tbs Cajon spice
Poach fish
filets for 10 minutes
Sautee old bay, olive oil, green
pepper & onions
Combine mayo, eggs, mustard & Cajon
seasoning
Mix in sautéed veggies
Thoroughly dry & flake fish
Mix in fish & slowly add
breadcrumbs
Make mixture into 2” balls
Deep fry in canola oil for 25 min
at 350 degrees
These little
devils are great to take along on your
next fishing trip
or to serve as an appetizer.
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BBQ Sauce for fish / seafood
Ingredients:
1 Bottle Ketchup (32oz.)
1/2 Stick Butter
1 Tbsp. Sugar
2 Bay leaves, (crushed)
3 Tbsp. Lemon Juice
5 Tbsp. Vinegar
1 Tsp. Red Pepper
1/3 cup Worcestershire Sauce
1 Beer (strong ale or lager)
Put ketchup,
butter and dry ingredients in large saucepan. Put lemon juice,
vinegar and Worcestershire sauce into ketchup bottle. Shake to
loosen any remaining ketchup from bottle. Pour into sauce pan.
Add beer to sauce pan. Cook on medium heat stirring
occasionally until butter melts. Cover pan and allow
to
simmer, stirring occasionally. Allow sauce to cook down and
thicken. There is no specific time for this. The sauce is done
when everything you put in the pan will fit back into the
ketchup bottle. Allow to cool some before putting sauce back in
bottle. A
personal tip for cooking. Use beer or a 50/50 mix of vinegar
and water to fight flare ups, close the lid quickly to allow the
steam to penetrate the
meat.
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Fresh Trout Dilled & Grilled
4 whole fresh
trout, cleaned,
1/3 c. olive oil
Salt & freshly ground pepper,
2 large garlic cloves, minced,
1/4 c. chopped fresh dill, or 1
Tbsp dried
Brush insides of trout with
some of the oil. Season cavities with salt & pepper. Combine
garlic with dill. Stuff each trout with one quarter of the
mixture. Brush outside with oil & place on an oiled grill, or
bake in 350 oven. Cook 10-12 min. turning once, until done.
Cool 10-12 min. Serves 4
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Italian Grilled Tuna
Marinate for 30
minutes.
3/4 c.
extra-virgin olive oil
1/2 c. minced parsley
1/2 c. jarred marinated roasted
red peppers, drained & diced.
1/2 c. thinly sliced scallions
1/4 c. fresh lemon juice
2 Tbsp capers, drained
2 Tbsp. minced fresh oregano,
or 2 tsp. dried
6-8 ounce tuna steaks, about
3/4" thick.
1/8 tsp freshly ground pepper
In a medium saucepan, combine 1/2 c. olive
oil with parsley, red peppers, scallions, 2 Tbsp. lemon juice,
capers, oregano, & salt. Simmer over low heat 5 minutes,
stirring occasionally, to blend flavors. Remove from heat & set
aside. Place tuna in a single layer in glass baking
dish. Drizzle remaining 1/2 c. olive oil & 2 Tbsp lemon juice
over fish. Season with pepper. Turn to coat both sides. Cover
with plastic wrap & marinate at room tem. 30 min. Cook over hot
fire (or in baking dish) 8-10 min. Cool 13-15 min. Transfer to
serving plate & spoon sauce over each steak. Serves 6
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Stuffed Flounder
Stir Together
in saucepan;
2 Tbsp flour,
Salt, Pepper
1 Tbsp. mustard
1/2 tsp. Worcestershire
1/2 tsp. lemon juice
dash of Tabasco
Gradually add 2/3 c. milk
Cook & stir
over low heat until thick. Add 2 cups crabmeat. Arrange 4
Flounder fillets in greased shallow pan. Spread crab mixture
over top. Arrange 4 more fillets over top. Brush with butter &
lemon juice. Bake 350 for 25 minutes.
Serves 8
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Grilled
Tuna Steak
with
Lemon-Caper butter
1 stick
unsalted butter, softened
2 Tbsp fresh lemon juice
1/2 tsp grated lemon zest
2 tsp Dijon mustard
2 tsp capers, drained
6 8 ounce tuna steak, cut 3/4"
thick
1/4 c. vegetable oil
Mix together
butter, 2 tbsp lemon juice, lemon zest, mustard, & capers. Set
lemon-caper butter aside. Brush tuna steaks with oil. Drizzle
remaining 1 Tbsp lemon juice over fish.
Grill 10-12
min. Remove from heat & top each steak with 1 tbsp lemon-caper
butter.
Serves 6
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Creamy
Crab Meat Soup
1/2 lb Fresh
crab flakes
2 hard-boiled eggs
Grated rind of 1 lemon
1 tbsp. butter
1/2 c. sherry wine
1 tbsp. flour
1/2 c. cream
1 qt. rich milk
Remove shell
fragments from crab meat. Place in deep mixing bowl. Remove
yolks from hard-boiled eggs and rub through a fine sieve. Chop
egg white fine. Add eggs to crab meat blend well & add grated
lemon rind, butter & flour. Blend well & add 1 qt. milk. Pour
into top part of double boiler, heat thoroughly & remove. Add
1/2 c. cream, stirring gently. Heat thoroughly again. Season
with sherry.
Serve piping
hot in heated soup bowls
Serve: 4-6
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Crab Soup
8 c. water
2 c. diced carrots
2 c. coarsely chipped onion
1 1/2 c . coarsely chipped
celery
1/4 c. butter
1 tbsp seafood seasoning
1 tbsp Worcestershire sauce
3 c. diced potatoes
1 can whole tomatoes, crushed
1 lb. crabmeat
Put water in
large pot & bring to boil. Place carrots, onion, celery, butter,
seafood seasoning & Worcestershire in water. Return it boil.
Reduce heat & simmer 30 min. Add potatoes & cook 20-30 min. Add
tomatoes & simmer 10 min. Add crabmeat when ready to serve.
Makes 3-1/2 quarts
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Grilled Oysters &
Mussels on Half Shell With Chive Butter
2 doz. fresh
oysters in the shell
2 doz. mussels, in the shell
3 Tbsp minced chives
8 Tbsp (1 stick) butter,
softened
Salt & fresh ground pepper
Wash oyster
shells to remove any sand. Scrub mussels thoroughly. With a
small sharp knife, cut off hairy brown "beards". In a small
bowl, blend chives, butter, & lemon juice. Season with salt &
pepper. Place chive butter in small heavy saucepan & melt.
Cook oysters & mussels 3-4 min. until open.
Spoon 1/2 tsp. chive butter over each to
serve.
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Chesapeake Bay Cream of
Crab Soup
1 lb. crabmeat
1 vegetable bouillon cube
1 c. boiling water
1/4 c chopped onion
1/4 c. margarine or butter
2 tbsp. flour
1 tsp salt
1/4 tsp celery salt
1/8 tsp pepper
few drops hot sauce
1 qt. milk
parsley flakes, for garnish
Dissolve
bouillon cube in water. Cook onion in margarine in 4 qt
saucepan. Blend in flour & seasonings. Add milk & bouillon
gradually. Cook over medium heat until thickens. Add crabmeat.
Heat, do not boil. Garnish with parsley flakes.
Makes 6 servings
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Mango Mahi Mahi
1 ½
pounds Dolphin fillets
¼ cup olive oil
½ cup mango juice
½ cup finely chopped fresh basil
Cut
fish into serving sized portions and place in a glass dish or
bowl. Combine oil, juice and basil and pour over fish. Cover and
refrigerate for 1 hour. Prepare grill surface by cleaning and
coating with oil. When coals are ready they will have lost the
flame and be covered with gray ash. Place seafood on hot grill
about 6 inches from the coals. Let fish grill for about 5 to 6
minutes on each side, basting before turning fish one time.
Serve with grilled vegetables and green salad.
Makes 4 Servings
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Teriyaki Tuna with
Tomato Salsa
Preheat grill to medium-high. Combine teriyaki sauce, vinegar.
lemon juice, ginger and garlic in shallow mixing bowl. Add tuna;
turning to coat. Cover and refrigerate for at least 1 hour to
overnight. Remove tuna from marinade and brush each side with
sesame oil. Place tuna on grill and cook for 3-4 minutes on each
side. Serve with Tomato Salsa.
Serves 4
*Tomato Salsa
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1
lg. tomato, seeded and chopped
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1
yellow pepper, seeded and chopped
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5
scallions, sliced
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1/2
tsp. celery seed
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1 T.
olive oil
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1 T.
hot sauce
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Salt
and pepper, to taste
Combine tomato and the next 5 ingredients, mix well. Salt and
pepper to taste. Refrigerate for 1 hour.
Serves 4.
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Four
1/4lb Yellowfin Tuna Steaks (sushi grade)
Pine Tar Teriyaki Marinade.
4 potatoes.
Four handfuls sugar snap peas.
salt
pepper
garlic powder.
1 glop of sour cream
one spoonful of mayonaise
Place
the tuna steaks on a plate and pour the teriyaki sauce (I use
Pine Tar) over them. Flip a few times and let them marinate.
Peel
the potatoes and cut them into thumb-sized chunks. Put the cut
potatoes into a medium sized sauce pan, salt generously, and
cover with water. Bring to a boil over high heat. While the
potatoes are cooking, turn the grill on high heat.
Once
the potatoes come to a boil, turn the heat down and let them
simmer for another ten minutes or so until they are tender and
can be pierced easily with a fork. Drain the water, throw in the
sour cream, a healthy dose of garlic powder, some pepper, and
the mayonnaise, and mash with a fork. Cover the pot to keep the
heat in.
Assuming the grill is nice and hot now, throw on the four
steaks. As they're sizzling, heat up a wok over high heat with a
drizzle of vegetable oil in the bottom. Turn the tuna steaks 90
degrees and let them cook until they turn white about 1/3 of the
thickness then flip.
Throw
the snap peas into the wok, pour in the leftover marinade from
the tuna steaks and stir continuously (stir-fry...get it?).
Once
the stir-fry is done, the tuna steaks should be too. Assuming
you bought sushi grade tuna, the steaks are best served
medium-rare to rare, depending on your taste. Assemble your
plates and enjoy.
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