These recipes for fresh Atlantic Coast saltwater fish are perfect for summer parties at the beach. Bring one of these to a potluck and they won't stop singing your praises! Included are Red Wine King Mackerel Steaks, Bluefish on Fire, Pompano in Sour Cream, and Speckled Trout with Peppers and Corn.
Red Wine King Mackerel Steaks
3 lbs fresh king mackerel steaks
¾ cup olive oil
4 sweet Vidalia onions, sliced
½ cup all-purpose flour
1 cup red wine
1 tablespoon capers, drained
Sea salt
Fresh black pepper
In large skillet sauté onions in ½ cup oil. Remove when slightly cooked leaving oil in the pan. Coat king mackerel steaks with flour, add remaining oil to skillet, and fry king mackerel steaks for 5 minutes on each side. Combine mackerel and onions in skillet, add wine, capers, and salt and pepper to taste. Cook for about six minutes. Serves 6.
Bluefish on Fire
2 1/2 lbs bluefish fillets
1/3 cup sherry
2 teaspoons hot sauce
¾ teaspoon dried tarragon
¼ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon Cayenne pepper
Fresh parsley
Blend all ingredients except bluefish and parsley. Marinate bluefish in sauce for one hour. Place in an oiled broiling pan and broil 8 to 10 minutes or until bluefish is done. Garnish with parsley. Serves 5-6.
Pompano in Sour Cream
2 lbs pompano fillets
2 tablespoons butter
2 onions, sliced thin
1 green pepper, sliced thin
2 cups sour cream
salt and pepper
Sauté onions and green pepper in butter until tender. Place fillets in baking dish, sprinkling with salt and pepper to taste. Cover fish and veggies with sour cream. Bake at 350 degrees for 15 to 18 minutes or until fish is done. Serves 4-5.
Speckled Trout with Peppers and Corn
2 pounds speckled trout fillets
1 red bell pepper, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
2 cans yellow corn
2 tablespoons olive oil
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp salt
Preheat the oven to 450 degrees. In a large roasting pan combine the red and yellow peppers, corn, 1 tablespoon olive oil, and 1/4 tsp each salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 10 minutes, stirring once. Rub the remaining oil over both sides of the speckled trout fillets. Sprinkle the fish with the remaining 1/4 tsp each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides. Put the fillets in the center of the pan and cook until just done, about 12 minutes for 1-inch-thick fillets. Serves 6.
For more fish and seafood recipes see my blog A Dash Of Salty
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