Mariner’s Menu: Oysters Casino, Snapper Fillets, Stuffed Clams, and More

Enjoy these Fall treats — and visit MarinersMenu.org for more.

OYSTERS CASINO

• 1 pint of oysters, drained
• 3 slices of bacon, chopped
• 4 tablespoons of onion, chopped
• 2 tablespoons of green pepper, chopped
• 3 tablespoons of celery, chopped
• 1 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper, freshly ground
• 1/2 teaspoon of Worcestershire sauce
• 1/8 teaspoon of Tabasco sauce

Preheat the oven to 350° F.

In a skillet, fry the bacon until brown. Remove the bacon, and drain it on paper towels. Discard all but 1 1/2 of tablespoons of bacon grease. Add onion, green pepper, and celery to the skillet, and sauté until tender. Remove the skillet from the heat, and add the lemon juice, salt, black pepper, Worcestershire, Tabasco, and bacon. Mix well.

In a lightly greased baking dish, arrange the oysters, and then spread the bacon mixture on top. Bake until the oysters are done and the topping is brown, for about 10 to 15 minutes.

STRIPED BASS TACOS WITH CREAMY GUACAMOLE

• 1 1/2 pounds of striped bass fillets, skinless, cut into 1-inch chunks
• salt
• black pepper, freshly ground
• 2 tablespoons of canola oil
• 2 tablespoons of butter
• 1 cup of cabbage, finely shredded
• corn or flour tortillas
• cilantro, garnish

Prepare creamy guacamole (below) and chill.

Lightly salt the fish. Sprinkle it generously with pepper.

Heat the oil in a large skillet to 375° F. Add the butter and melt.

Add the fish, and cook until golden brown, about 3 to 4 minutes. Turn the fish chunks over and repeat. Drain them on paper towels.

Place each serving of fish in a tortilla. Sprinkle on a light amount of cabbage. Spoon on the guacamole, and garnish it with cilantro.

Creamy Guacamole

• 1 cup of sour cream
• 1/4 cup of red onion, thinly sliced
• 1 tablespoon of jalapeño, finely chopped
• 1 tablespoon of fresh lime juice
• 2 tablespoons of cilantro, chopped
• 1/2 teaspoon of salt
• 1/2 teaspoon of garlic, minced
• 1 avocado, chopped

In a small bowl, combine the sour cream, onion, jalapeño, lime juice, cilantro, salt and garlic. Mix it well. Gently mix in the avocado. Cover and chill.

SNAPPER FILLETS SAUTÉED WITH MUSHROOMS

• 6 small snapper fillets
• salt
• black pepper, freshly ground
• 2/3 cup of flour
• 3 tablespoons of vegetable oil
• 4 tablespoons of butter
• 1 cup of small mushrooms, thinly sliced
• 2 tablespoons of fresh lime juice
• 3 tablespoons of fresh parsley, finely chopped

Lightly salt and pepper the fish. Dredge it lightly in flour.

Heat the oil in a large skillet. Add 3 tablespoons of butter and heat. Sauté the fillets until golden brown, about 5 to 6 minutes. Turn the fillets over and repeat, cooking until done. Transfer the fillets to a warm platter.

In the same pan, melt 1 tablespoon of butter over high heat. Add the mushrooms, and sauté them until the liquid is gone and the mushrooms are browned. Arrange them over the fillets, and sprinkle with lime juice and parsley.

EASY STUFFED CLAMS

• 1 1/2 cups of clams, drained and finely chopped, (reserve clam liquid)
• 2 tablespoons of unsalted butter
• 1 cup of fine dry bread crumbs
• 1 teaspoon of fresh parsley, finely chopped
• 1/4 teaspoon of black pepper, freshly ground
• 1 teaspoon of fresh lemon juice
• 1/8 teaspoon of garlic powder
• 1/8 teaspoon of oregano
• 1/4 teaspoon of Tabasco sauce
• 10 to 12 large clam shells or other shells
• Paprika

Preheat the oven to 400° F.

Melt the butter in a medium saucepan, and then remove it from the heat. Add the remaining ingredients except paprika, and mix it well. Add enough of the reserved clam liquid to moisten the clam mixture.

Fill the shells with the mixture. Sprinkle paprika over the top. Bake it until hot and bubbly, about 10 to 15 minutes.

For hundreds of free seafood recipes, visit: MarinersMenu.org