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Fish Recipes

Striped bass dinner

Captain Ron says that nothing tastes as delicious as fresh cooked fish caught in Cape Cod waters. Over the many years of fishing, he has compiled a list of his favorite recipes, some of which have been featured in The Boston Globe Magazine and other publications.

The following recipes will give you some ideas on how to cook your big catch - whether it's a striped bass, bluefish, cod, or fluke. Enjoy!

Grilled Striped Bass with Wine Sauce

2 lbs. striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce

In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2 cup sauce for basting. Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.

Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.

Striped Bass Ceviche

1 pound of bass, thinly sliced into silver dollar medallions
1 cup lime juice
1/2 mango, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion diced
1 medium jalapeno pepper diced
1 teaspoon crushed cumin seed
1/2 avocado diced
1/4 cup cilantro, coarsely chopped

Combine everything, except avocado and cilantro in a bowl deep enough to cover the bass medallions. Leave in the fridge for at least 2 hours

Before serving, add avocado and cilantro.

Serve with tortilla chips.

Blackened Striped Bass

Striped bass fillets cut into 2-3” wide steaks
Olive oil
“Blackened Fish Magic” seasoning
1/2 stick butter
5 cloves garlic, thinly sliced
4 scallions, sliced thin using entire stalk
5 oz. fresh mint, chopped
16 oz. jar medium salsa
11 oz. can mandarin orange segments

Coat the inside of a large iron skillet with olive oil and heat on the BBQ grill

Pat fish dry and coat with olive oil and magic seasoning

Place in skillet and blacken being careful not to overcook the centers

Melt butter in large saucepan and add garlic and scallions, Sauté on low heat for 5 minutes

Add mint and cook low heat for 10 minutes till leaves are soft.

Add salsa and orange segments, cook slowly 10 minutes more.

Serve fillets with sauce over them and rice pilaf.

Baked Bluefish

4 fresh bluefish fillets
1 pint dry Chablis wine
1 cup finely chopped shallots
1/2 cup parsley, chopped
1/2 pint heavy cream
1 tablespoon lemon juice
2 beaten egg yolks
Salt & pepper

Place fillets in a buttered baking dish sprinkle the shallots and parsley over the fish.

Pour the wine on the fish, dust with salt and pepper and bring to a boil.

Cover the baking dish with oiled wax paper and place in a preheated 350 degree oven for 15 minutes.

Drain the juice from baking into a saucepan, add cream, lemon juice and beaten egg yolks. Continue to stir this over the flame until it has reduced to a thick consistency.

Remove fillets from baking dish and pour prepared sauce over them and serve.

Fluke Rollups

2 lbs. Fluke fillets
2 tablespoons butter
1/4 cup minced onion
2 cloves garlic, minced
1 small can of cleaned, cooked tiny shrimp
1 tablespoon chives, chopped
2 tablespoons bread crumbs
1 large mushroom, minced
2 tablespoons canned tomato paste
1 cup hot water
1/2 cup white wine
1 tablespoon lemon juice

Preheat oven to 400.

Heat butter in skillet, add onion and garlic – sauté for 2 minutes.

Add shrimp and cook for 1 minute.

Add chives, bread crumbs, mushroom, tomato paste, 1/4 tsp salt & pepper.

Lay out fillets and cover each fillet with shrimp stuffing mixture.

Roll up fillets and secure with toothpick, place in baking dish.

Combine hot water, wine and lemon juice, pour over fish rolls.

Bake uncovered 20-30 minutes, till fish flakes, basting with surrounding liquid after 10 minutes.

While the rollups are baking, prepare the sauce:

2 tablespoons butter
1 tablespoon flour
1 cup milk
1/4 cup white wine
1 tablespoon soy sauce
1/4 teaspoon salt
3 egg yolks

Melt butter in a double boiler, slowly add flower, milk stirring until smooth and thick.

Add wine, soy sauce, salt & pepper, cook two minutes.

Add slightly beaten egg yolks.

Cook, stirring until thick.

Serve rollup with sauce spooned on top.

St. Anna Bluefish

Fillets from one large bluefish, skinned
3 onions, chopped
2 tablespoons of olive oil
1/2 cup of Ken's Caesar Salad Dressing

Saute three onions in olive oil. Place fillets in pan, add Ken's Caesar Salad Dressing and cover and cook over medium heat. When fish is half done, flip the fillets, making sure the fillets are covered in sauce.

After the fillets start to flake, remove and place off to one side. Turn up heat a bit and reduce the remaining sauce while stirring.

Plate fillets with sauce and serve. (Courtesy of Dan Belforti)

Grilled/Poached Striped Bass w/Soy Sauce

1/2 cup soy sauce
3 tablespoons olive oil
2 garlic cloves, minced
Juice of 1/2 lime

Combine ingredients to make a marinade.

Pour marinade on striper filet and place in the fridge for 2 hours.

Set outdoor grill to 450 degrees/hot.

Lay filet on piece of aluminum foil and pour some marinade over the fish. Wrap foil tightly and cook on the grill for 10-12 minutes. (Courtesy of Joan Scudder)

Pan Sauteed Seabass

4 (8 ounce) sea bass fillets
12 oz. diced tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
Salt & pepper

Salt & pepper the fish.

Heat a saute pan, add olive oil.

Put fish in pan, presentation side down.

Cook until golden on one side, then turn over.

Add tomatoes, garlic, oregano, fresh basil, 2 oz. feta cheese, white wine and the juice of one lemon.

Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.

Recommend over saffron rice or orzo pasta.