Article by Mama Jock
Baked Tautog in Wine
2 lbs. tautog fillets
1/4 tsp. paprika
2 TBSP. butter, melted
1 tsp. fennel seed
1 tsp. parsley, minced
1/4 tsp. dried thyme
1 TBSP. lemon juice
1/2 cup dry white wine
Cut fillets into serving pieces; place in a shallow oven proof baking dish.
Combine the butter and rest of ingredients and pour over the fish.
Bake in preheated 375 degree oven for 10 to 15 minutes.
Serves 6.
Striped Bass with Mushroom-Rice
6 striped bass fillets
Sauce:
3 (8 oz.) bottles clam juice
1 cup heavy whipping cream
1/4 cup dry white wine
Boil all ingredients in saucepan until reduced to 2/3 cup, about 15 minutes.
Season with salt and pepper.
Mushroom-Rice Mixture:
4 cups chicken broth
2 cups white rice
1/4 cup butter
3 shallots, chopped
1 clove garlic, chopped
9 oz. assorted mushrooms, diced
Cook rice in chicken broth in large saucepan until tender.
Melt the butter in a large skillet; add shallots, garlic and mushrooms.
Saute 10 minutes; season with salt and pepper.
Add mixture to rice in saucepan.
Preheat oven to 400 degrees.
Heat oil in large ovenproof skillet.
Season fish with salt and pepper.
Cook skin side down 4 minutes then place skillet in oven (do not turn fish).
Bake 4 minutes.
Divide rice among 6 plates.
Top with fish, skin side up; drizzle with sauce.
Sprinkle with parsley.
Serves 6.
Codfish Creole
4 codfish fillets
1/2 cup flour
1 cup milk
1 egg
3 cups panko bread crumbs
vegetable oil
Thoroughly dry cod; flour both sides.
Beat egg and milk together; completely cover the fillets with bread crumbs.
Fry in vegetable oil.
Creole:
4 TBSP. butter
1/2 cup celery, fine chop
1/2 cup onion, fine chop
1 green pepper, diced small
Tomato sauce (16 oz.)
Salt and pepper to taste
Melt butter; add the veggies and sauté until soft.
Add the tomato sauce, salt and pepper and simmer for 20 minutes.
Serve over fish.
Serves 4.
Flounder Mediterranean
5 roma tomatoes
2 TBSP. olive oil
1/2 onion, chopped
2 cloves garlic, chopped
Pinch Italian seasoning
1/4 cup white wine
24 Kalamata olives, pitted and chopped
4 TBSP. capers
1 tsp. fresh lemon juice
6 basil leaves, chopped
3 TBSP. parmesan cheese
1 lb. flounder fillets
Preheat oven 425 degrees.
Bring a saucepan of water to a boil.
Plunge tomatoes into the water; boil 30 seconds and immediately remove to a bowl of ice water.
Drain, remove skins, chop and set aside.
Heat olive oil in a skillet; sauté onion until tender.
Stir in garlic and Italian seasoning.
Stir in tomatoes; cook 2 minutes.
Mix in the wine, olives, capers, lemon juice and 1/2 of the basil.
Reduce heat, blend in parmesan cheese and cook until mixture is reduced to a thick sauce; about 15 minutes.
Place flounder in a shallow baking dish; cover with sauce and top with remaining basil leaves. Bake 12 minutes.
Serves 4.
Baked Bluefish
3 lbs. bluefish fillets (leave skin intact)
1/4 cup white wine vinegar
1 large onion, sliced
1/4 tsp. peppercorns
1/4 tsp. allspice
1/2 cup sour cream
Place fillets in a shallow glass baking dish.
Combine next four ingredients.
Spread over fish, turning to coat.
Marinate, skin side up, at room temperature, for 1 hour.
Pour off vinegar, but not the onion or spices.
Turn skin down and spread top with sour cream.
Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily with fork.
Serves 5.
Honey-Lime Sea Bass
3/4 cup lime juice
1/2 cup honey
4 sea bass fillets
2 tsp. chili powder
In a small bowl, combine lime juice and honey.
Pour 1/2 cup into a large resealable plastic bag; add the fish.
Seal the bag and turn to coat; refrigerate up to 1 hour.
Place remaining mixture in a small saucepan; set aside.
Drain fish and discard marinade.
Sprinkle fillets with chili powder and place on a greased broiler pan.
Broil 12 to 15 minutes or until fish flakes easily with fork.
Bring reserved lime juice mixture to a boil.
Reduce heat, simmer, uncovered until reduced by half.
Spoon over fillets.
Serves 4.
