Easy Cracker Topped Baked Fish
Ingredients
1 to 1 1/2 lbs any firm white fish like Cod, Striper or Tog
2 tablespoons butter melted or olive oil
2 tablespoons chopped parsley
1 sleeve Ritz crackers or a generous cup of bread crumbs
Optional 1-2 cloves garlic minced or 1/4 teaspoon garlic powder
Grated rind of a lemon
Mayo for brushing on the fish
Splash of white wine
Salt and pepper
Directions
1. Preheat your oven to 375 degrees and coat a baking dish with cooking spray or olive oil or butter.
2. Mix parsley into the softened butter with lemon rind and garlic if using, then crush the crackers in their sleeve and mix together with the butter.
3. Pat the fillets dry and arrange in the baking dish. Season each fillet with salt and black pepper on both sides. Fold under any thin pieces. I make a partial cut and fold the fish along the cut.
4. Lightly brush each piece with mayo then spread the crumb mixture evenly over the fish. Gently pat to adhere the topping. Add a splash of wine to the pan,
5. Put the fish in the oven and bake for 12 -15 minutes, until it is cooked through (145 degrees), flakes easily and the cracker topping is nicely browned. Cooking times vary based on fillet thickness and oven temperature accuracy. I also let my fish sit out for an hour before baking so it is not ice cold.
6. Serve with fresh lemon wedges and a glass of your favorite chilled Sauvignon Blanc or Chardonnay!
Mediterranean Roasted Tautog
Ingredients
1 lb tautog (or any firm white fish like halibut, swordfish or striped bass)
2 TBS olive oil
1/4 C diced red onion
2 large firm tomatoes chopped or substitute 1 cup drained canned tomatoes
8 garlic cloves, minced
1 tsp coriander, 1 tsp paprika & 1 tsp cumin
1 TBS capers, drained
1/4 C golden raisins
1/4 C broth (chicken, vegetable, drained tomato juice or white wine)
Zest of 1/2 lemon
Juice of 1 lemon
Chopped fresh flat leaf parsley for garnish
Optional – a few chopped hot peppers or some hot sauce (Ed’s idea!)
Directions
1. Preheat the oven to 400.
2. Heat olive oil in a large oven safe skillet, then add onion, sauteeing for 3 minutes, or until
the onion turns golden in color. Next add in the tomatoes, garlic, coriander, paprika,
cumin, capers, a pinch of salt and pepper and the raisins. Bring to a low simmer and
cook, stirring occasionally until the sauce cooks down, then add in the broth to loosen up
the sauce. Season with salt and pepper to taste.
3. Pat the fish filets dry and season with salt and pepper. Tuck the fish into the sauce and
spoon some of the sauce over the fish. Sprinkle the fish with the lemon zest and pour the
lemon juice over the fish. Transfer to the oven and let the fish cook for 15 – 18 minutes, or
until cooked through. Garnish with parsley and enjoy
Serve over rice with crusty bread to sop up all that delicious sauce along with a glass of your
favorite chilled Sauvignon Blanc or Chardonnay!
Steamed Clams & Mussels
Ingredients
2–3 lbs fresh shellfish (mussels, littlenecks, steamers, or a mix)
1–2 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, chopped
4 tablespoons unsalted butter
1–2 cups white wine
1–2 cups water
Crusty bread, for serving
Optional: fresh parsley, lemon wedges, chopped tomatoes, hot peppers and herbs.
Instructions
1. Prep the Shellfish. Rinse the clams and mussels under cold water, scrubbing the
shells and discarding any that are cracked or won’t close when tapped.
2. In a large pot over medium heat, add olive oil, chopped onion, and garlic. Cook,
stirring, for 2–3 minutes until the onions are slightly softened and fragrant. Add the
butter and stir until melted.
3. Dump the rinsed shellfish into the pot. Pour in the white wine and water (use more
or less depending on how much broth you want), and cover tightly with a lid.
4. Increase heat to high and steam until all the shells have opened. Clams take a little
longer than mussels so put them in first. Give the pot a shake halfway through to
help everything cook evenly. Discard any unopened shellfish.
5. Ladle the shellfish into wide bowls, spoon over the broth, and serve with toasted
bread to soak up the liquid gold at the bottom. Garnish with chopped parsley and a
squeeze of lemon if desired.
Tuna Tartare with Wasabi & Avocado
Ingredients
1/2 lb fresh, sushi-grade local Tuna
4 tablespoons olive oil
Zest and juice of 1 lime
1 1/2 teaspoons kosher salt
1 1/2 teaspoons soy sauce
1/2 teaspoon wasabi powder
6 dashes hot sauce (Tabasco or your favorite)
A few drops of sesame oil (to taste)
1 ripe avocado, diced
3 scallions, thinly sliced
Toasted sesame seeds, for garnish
Instructions
1. Using a very sharp knife, cube the bluefin tuna into small, even pieces (about ¼-inch
cubes). Place in a mixing bowl with diced avocado and chopped scallions.
2. In a separate bowl, whisk together the olive oil, lime zest, lime juice, salt, soy sauce,
wasabi powder, hot sauce, and sesame oil until well combined.
3. Pour the marinade over the tuna mixture and gently toss to coat. Taste and adjust
seasoning as needed—add more lime or hot sauce if desired.
4. Spoon the tartare into chilled bowls or mold into rounds using a ring mold. Sprinkle with
toasted sesame seeds and serve immediately with crisp wonton chips, seaweed snacks,
cucumber slices or your favorite crackers.
Fish Francaise Variant
Ingredients
Fish – Fillets of Sea Bass, Fluke, Striped Bass, Tog, Bluefish or any other firm fish thin enough for sauteing.
Dredging
1/2 cup flour seasoned with salt & pepper
2 eggs well mixed (This is enough for ~1 lb fish)
1 tsp each onion powder and garlic powder
3 TBS water
1 TBS flour
1 TBS grated cheese
2 – 3 TBS parsley
2 TBS butter & 2 TBS EVOO for frying
Sauce If you have a favorite lemon sauce, use it. Otherwise, try this one.
1/2 cup white wine
1/2 cup water
1/4 cup or more fresh lemon juice
1 TBS flour
2 TBS butter
Capers (optional)
Instructions
1. Put the flour in a shallow dish
2. Mix the eggs with flour, water, cheese, parsley and spice powders
3. Heat the butter and EVOO in a large pan. Add more if needed
4. Flour each piece and dip into egg mixture. Place in the heated pan. Add as many pieces as will fit in the pan. Cook 2 – 3 minutes per side depending on thickness.
Flip over and cook for 1 – 2 minutes on the second side. Do not overcook!
5. Place on a tray in a warm 200 oven while you prepare the sauce.
6. Wipe out the pan and heat the butter. Add the capers if using. Add the flour and cook until browned.
7. Add the wine and reduce slightly
8. Add the water and lemon juice and reduce until thickened.
9. Off heat, you can add 1 or 2 more TBS butter to enrich the sauce
10. Pour over the fish, garnish with more parsley if desired, and enjoy!
Grilled Striped Bass with Compound Butter
Ingredients
Fish – Striped bass, Tog, Bluefish or any other firm fish fillets suitable for grilling.
Marinade
1 chopped shallot or use scallions or mild onion
1 cup olive oil
1/4 cup white wine
1 tablespoon soy sauce
1–2 dashes of Tabasco
Juice of 1 lemon wedge
Compound Butter
1 stick (½ cup) unsalted butter, softened
1 shallot, finely diced or use scallions or mild onion
1 tablespoon diced red bell pepper
1 tablespoon chopped fresh parsley
Juice of 1 lemon wedge
Instructions
1. Marinate the Fish – Combine the chopped shallot, olive oil, white wine, soy sauce, Tabasco,
and lemon juice in a bowl. Pour the marinade over your fillets and refrigerate for about 30
minutes, allowing the flavors to soak in.
2. Make the Compound Butter – In a small bowl, mix the softened butter with diced shallot,
red pepper, parsley, and a squeeze of lemon. Blend thoroughly and set aside. This butter will
infuse the fish with vibrant flavor during grilling. Can be made ahead but bring to room temp.
3. Grill the Bass – Preheat the grill to high heat. Place the marinated fillets directly on well
oiled grates or use a fish grill mesh pan if you prefer. Grill for 10 to 20 minutes, depending on
thickness, flipping once if needed. About halfway through cooking, top each fillet with a generous
dollop of the compound butter. Let it melt over the fish as it finishes cooking.
4. Serve and Enjoy – Remove the fish from the grill and serve immediately with grilled
vegetables, rice, or a fresh summer salad with a nice crisp white wine. Enjoy!
Stuffed Flounder
Ingredients:
1/2 pound fresh lump crabmeat or 1/2 lb raw shrimp finely chopped
1 1/2 teaspoons Old Bay
1/4 cup minced yellow onion
2-3 tablespoons minced celery
2-3 tablespoons minced green or red bell pepper
6 tablespoons unsalted butter divided
4 (6 to 8-ounce) flounder filets, skinless, pin bones removed
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 tablespoons mayonnaise
1 egg, lightly beaten
4 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon hot sauce or to taste
3/4 cup crushed butter crackers (Ritz)
salt and black pepper as needed
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
Directions
Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
Place the crab meat or shrimp in a large bowl and season with 1 teaspoon of the Old Bay. Cover with plastic wrap and refrigerate until ready to use.
In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic and the shrimp if using, and cook, stirring, for 1 minute until the shrimp looks partially cooked. Remove from heat and let cool.
Add the cooled vegetables to the crabmeat if using and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, salt, and pepper to taste, and stir gently, being careful not to break up the crabmeat.
Season each filet with 1/2 teaspoon of Old Bay and place the filets on a work surface. Divide the crabmeat filling evenly among the centers of the fish and roll the filets up to encase the filling. Secure with a toothpick, if necessary. Place the filets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the filets. Drizzle with the melted butter. Place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
Remove the baking dish from the oven and garnish with the remaining tablespoon of parsley and serve with additional lemon wedges,
Southwestern Fried Perch
Ingredients:
1 envelope taco seasoning
1 pound perch filets or other white fish
1 egg
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
Oil for frying
Directions:
Place taco seasoning mix in a bag; add filets, one at a time, and shake to coat.
In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl.
Dip seasoned filets in egg, then coat with cornmeal mixture. Place in a layer on a plate and refrigerate for 15 minutes to set the coating
In a large skillet, heat oil over medium-high heat. Fry filets for 2-3 minutes on each side or until fish flakes easily with a fork. Enjoy with tartar sauce or use them for fish tacos with all the usual fixings. Enjoy!
World’s Best Bluefish Recipe This recipe recently appeared in On The Water magazine. While it is intended for Bluefish, I think Striped Bass would also work very well.
Ingredients:
2 bluefish filets ~1 lb each
1 1/2 lbs boiling potatoes
3 tablespoons olive oil
1 – 2 tablespoons chopped garlic
1/4 cup chopped parsley
Directions:
Preheat the oven to 450 degrees. Slice the potatoes thinly (1/8 inch thick) and mix with half the olive oil. parsley and garlic. Line a casserole dish, bottom and sides, with the mixture. Salt and pepper to taste. Bake for 15 minutes.
Remove from the oven and place the filets on top of the potatoes. Salt and pepper the fish and place the remaining oil, parsley and garlic on top.
Return the pan to the oven and bake for 10 minutes. Baste with pan juices and bake 5 minutes more.
Garnish with additional parsley and lemon wedges.
Marinated Tuna Steaks – This is a classic example of a fish dish that pairs perfectly with red wine. Meaty tuna steaks are almost sweet with a briny, nutty edge that comes from the soy marinade. They are also very easy to prepare, and you can make the entire recipe in less than 30 minutes. For a side dish, enjoy something as simple as brown rice drizzled with olive oil, salt and pepper. Da Vinci chianti with its fruity edge and fine acidity provides a perfect match.</span?
Ingredients:
1 1/2 lbs tuna steaks
1/4 cup soy sauce or tamari
2 TBS extra virgin olive oil
1 TBS freshly grated ginger
Pinch of cayenne pepper
Canola oil or whatever type you prefer
Coarse salt
Directions:
Stir together the olive oil, ginger, soy sauce and cayenne in a bowl large enough to hold the tuna. Place tuna in the marinade for 15 minutes.
Take a skillet large enough to hold the steaks and fill with canola oil to a depth about equal to half the thickness of the tuna or ~1/2 “. Heat on high until oil shimmers.
Remove tuna from marinade and blot with paper towels. Carefully add to the pan and sear for 1 minute per side for very rare or up to 2 minutes per side for medium. Sprinkle steaks with coarse salt and enjoy!
Flounder / Chicken Francaise – This is another family favorite that can be made with either fish or chicken. Since my wife does not like fish, I often start with a few chicken fillets before I cook the fish. The important part is that the fillets are thin.
Ingredients
2 beaten eggs
1 TBS Olive oil
1 TBS Butter
½ Cup Flour
½ TSP Salt
½ TSP Onion powder – Optional
½ TSP Garlic powder – Optional
½ TSP Paprika – Optional
¼ TSP Black pepper
4 -6 (1 1/2 to 2 lbs) Flounder fillets
SAUCE
4 TBS Butter
¼ Cup White wine
¼ Cup Water
¼ Cup Llemon juice or less if you prefer less acidity
Capers – optional
Garnish with lemon slices and parsley – optional
Directions:
In a large skillet, heat the oil and 1 tablespoon of butter over medium heat. Place the flour and all the seasonings in a plastic bag and shake to blend. Place the beaten eggs in a shallow dish.
When the skillet is hot, put the flounder fillets in the bag one or two at a time and then dip in the egg. Coat them completely with the egg and place in the skillet. The egg should sizzle immediately. If it doesn’t, the oil isn’t hot enough. Save 1 tablespoon of the flour mixture for the sauce.
Saute over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter and oil if needed. Remove from the skillet and keep warm in a 175 oven. Continue until fish has been cooked.
Sauce – Discard any oil left in the skillet and add the 4 TBS butter and the 1 TBS of the reserved seasoned flour. Whisk until smooth. If adding capers, do it now.
Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook for 5 minutes, stirring frequently. If the sauce thickens too much, add water- just 1 tsp at a time until you achieve the desired consistency.
To serve, place the flounder over a bed of buttered rice or pasta and pour a little sauce over each fillet. Garnish with lemon slices and parsley. I often double the sauce since the rice or pasta will quickly absorb it. Enjoy!
Flounder with Lemon Caper Pan Sauce
Ingredients:
2 8 oz flounder fillets
1 tablespoon capers, chopped
1 teaspoon lemon juice
1 teaspoon shallots minced
1 sprig thyme
1/4 cup white wine
2 tablespoons butter, cubed
1 1/2 tablespoons olive oil
flour seasoned with your choice of spices
salt & pepper
Directions:
Dust the fillets with the seasoned flour.
Heat the oil and 1 tablespoon butter in a large sauté pan.
Once the butter tops foaming, add the fish and cook 3 – 4 minutes per side until golden. Remove the fillets and deglaze with the white wine.
Add capers, shallots, thyme and remaining butter.
Finish with lemon juice to help emulsify the sauce. Season with salt & pepper and pour the sauce over the fish and serve. Enjoy with a nice chilled white wine.
Maple Glazed Salmon
Ingredients:
1 1/2-pound skin-on or skinless salmon fillet in one piece
12 fresh cilantro sprigs
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
Directions:
Remove salmon from the refrigerator 30 minutes before cooking. Heat oven to 400. Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top. Bake until a paring knife slides into the center with only a little resistance or meat thermometer reads 130 F, 20 to 24 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven in the baking dish.
Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving. Enjoy!
Mussels with Pastis (French Anise Flavored Liquor)
Ingredients:
1/3 cup dry white wine
6 finely diced garlic cloves divided
4 bay leaves
4 finely diced shallots
2 TBS unsalted butter
4 peeled & diced tomatoes
1/4 cup heavy cream
1/2 cup pastis or Pernod, Ouzo or Sambuca
Ground black pepper to taste
3 TBS chopped parsley
Buttered & toasted baguette slices
Directions:
Cook the mussels, wine, half the garlic & shallots and bay leaves until the mussels open about 5 minutes. Remove the mussels and simmer the broth until reduced by 1/3. Strain & set aside.
Melt the butter and cook shallots for 1 minute. Add tomatoes & garlic and cook for a minute or two to dry out the tomatoes. Add the reserved broth and simmer for 3-4 minutes. Add the mussels and then the pastis. Cook on high for 2 minutes until the alcohol is cooked out. Stir in the cream & black pepper and cook until combined and heated through.
Off the heat, add the parsley. Serve with the toasted bread slices and a nice chilled white wine. Enjoy!
Mediterranean Fish
Ingredients:
1 lb roma tomatoes, chopped or a 15 ounce can chopped tomatoes
2 tablespoons olive oil
½ onion, chopped
2 garlic cloves, chopped
Pinch Italian seasoning
¼ cup white wine
24 kalamata olives, pitted and chopped
4 tablespoons capers
1 teaspoon lemon juice
6 leaves fresh basil, chopped
3 tablespoons parmesan cheese
1 lb flounder or any firm fish
Directions:
Preheat the oven to 425 degrees. Prepare tomatoes if using fresh by plunging them into boiling water, immediately removing them to a bowl of ice water and peeling the skins. Or you can chop them with the skins on or use canned.
Heat olive oil over medium heat. Add onions and saute until tender. Add garlic and Italian seasoning, stirring to combine. Add tomatoes and cook until tender. Mix in wine, olives, capers, lemon juice and half of the basil. Reduce heat, blend in Parmesan cheese and cook until the mixture is hot and bubbly. If you prefer a thick sauce you can cook until the sauce has reduced, about 15 minutes.
Place fish in a shallow baking dish. Cover with the sauce mixture and bake in a preheated oven for 15-20 minutes depending on the fish used and thickness. Fish should flake easily with a fork when done. Enjoy!
Buttery Scallops with Lemon & Herbs
Ingredients:
2 lbs sea scallops patted dry
4 – 5 TBSP unsalted butter
4 minced garlic cloves
2 TBSP minced thyme leaves
2 TBSP lemon juice plus wedges for serving
2 TSP finely grated lemon zest
Pinch red pepper flakes
1/2 cup finely chopped herbs – basil, cilantro, or mint – for garnish
Splash of white wine – optional
Directions:
Season scallops lightly on both sides with salt & pepper
Heat a large skillet and melt 3 TBS butter
Place scallops in a pan in a single layer without touching. Do this in two batches if necessary, adding an additional TBS butter for the 2nd batch. Cook 3 minutes without moving until bottoms are golden brown.
Flip the scallops and add another tablespoon of butter to the pan. Add garlic, thyme and white wine. Cook 1 – 2 minutes longer.
Add scallops from the second batch if required. Pour lemon juice and sprinkle zest over scallops. Toss gently to combine
Transfer to serving plates. Sprinkle red pepper flakes on top. Garnish with chopped fresh herbs and lemon wedges. Enjoy!
Fish Meuniere (Fish in Butter Sauce)
Ingredients:
2 mild white fish fillets, such as flounder, sea bass or tog (~ 1 lb)
1 tablespoon flour
pinch salt, pepper
1 tablespoon olive oil
2 ½ tablespoons butter, divided
½ cup white wine Substitute white wine or rice wine vinegar if needed
1 lemon, juiced
1 tablespoon capers (optional)
Handful fresh herbs (parsley, chives, basil, cilantro etc)
Directions:
Pat fillets dry. Dust with flour and shake off any excess. Sprinkle them on both sides
with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter
is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook for 2-4 minutes. Don’t touch the fillets until they’re
ready to flip.
Note: Thin fillets like flounder will need to cook approx. 2 minutes per side, Dover sole 2-3
min per side, cod + halibut 4 min per side.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without
the fish sticking to the pan, it’s ready to flip. If the fillets won’t release- give them another
30 seconds. They’ll release when they’ve finished cooking.
Cook fish for another 2-4 minutes until done.
Divide the 1 TB butter and place over both fillets. Transfer the fish to plates, leaving the
excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium. Add the wine to the pan, and allow it to reduce for about a
minute. Add the remaining butter and lemon juice and stir with a wooden spoon. Add half
the herbs and stir again.
Serve fish hot with pan sauce, remaining herbs, and optional capers and lemons.
