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. 

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                           

4 TBS Butter 
 ¼ Cup White wine                                   
 ¼ Cup Water                                           
 ¼ Cup Lemon juice or less if you prefer less acidity
Capers – optional                                    
Garnish with lemon slices and parsley – optional

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. If adding capers, do it now. Whisk until smooth. 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
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

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
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

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)
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

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
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

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
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

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!

Fishing Facts

Of the fifty United States, thirty-eight have a striped-bass record. New Jersey has the largest striped-bass record—a 78-pound 8·ounce whopper that was caught in 1982. The state with the smallest striped-bass record is Iowa. That landlocked striper weighed only 9 pounds 4 ounces and was caught in 1983.
There’s something fishy about beer these days. Fish Tail Ale is popular as ever, and New Jersey’s Flying Fish Brewery is one of the state’s largest specialty breweries. There’s also Washington’s Wild Salmon Organic Pale Ale, Florida’s Land Shark beer, Delaware’s Dogfish Head beer, and two versions of Stingray beer—a lighter version from the Cayman Islands and a dark beer from Canada.
The triangle fly is probably the most unusual of saltwater flies. It’s one of the few, if not only, flies tied to a treble hook. It’s also barely a fly at all, because hardly any material is used. It is complete after tying the two straw pearl twinkle flashes and the tiny tuft of natural squirrel, leaving an entire hook fully exposed. Incredibly this barebacked treble fly is a knockout when it comes to sea trout.

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