A winning recipe for fish fresh from the gulf

June 6, 2012 

As much as I enjoy fresh seafood, I'm iffy on fish. Fish cannot have a hint of fishy-ness; I don't like to look out for bones either. I thought I'd share a winning dish from a recent local competition.

Chef Glenn Clark of Palace Casino in Mississippi took home the gold at the Great Mississippi Seafood Cook Off for his coconut and panko crusted Gulf red snapper, accompanied by purple mashed potatoes, lemon-infused beurre blanc and caramelized orange slices. He garnished his dish with a refreshing pineapple and orange sorbet. Can you say, awesome?

He will compete in the National Seafood Cook Off in August in New Orleans. The Department of Marine Resources sponsored the Mississippi cookoff to showcase the Coast's seafood.

Clark's winning recipe, which also showcases his Jamaican roots and training, is lengthy, but not so difficult that a home chef could not make it if he/she wanted to invest the time. 

COCONUT AND PANKO CRUSTED GULF RED SNAPPER

5 ounces red snapper (per person)

Juice of 2 limes

1 Scotch bonnet pepper, chopped

Salt and pepper

6 ounces coconut milk

2 ounces shredded coconut

5 ounces panko bread crumbs

1 egg, beaten

Extra virgin olive oil, for frying

Wash fish with lime juice. Marinate fish in seasoned coconut milk with salt, pepper and Scotch bonnet pepper to taste. Place fish in egg wash, coat with coconut and panko bread crumbs. Pan fry fish in olive oil in hot skillet until golden brown on each side. If desired,

place in oven at 250 to 300 degrees for 5 minutes.

PURPLE MASHED POTATOES

4 purple potatoes

Salt and pepper

1/2 pound butter

1 cup heavy cream

Cook potatoes, drain, add salt, pepper, butter and cream. Mash potatoes to desired consistency.

CARMELIZED ORANGE

2 slices of orange

2 teaspoons brown sugar

Sprinkle orange slices with brown sugar and place in oven for 5 minutes at 350 degrees.

PINEAPPLE ORANGE SORBET

3 oranges

1 pineapple

2 cups lemon juice

1/3 cup sugar

Combine orange, pineapple, lemon juice and sugar in a food processor until you get a smooth paste. Add more sugar if necessary. Transfer to an ice cream machine and freeze.

LEMON-INFUSED BEURRE BLANC

Zest of 1 lemon

1 pound lump crab meat

2 teaspoons cracked pepper

1 shallot

1/2 cup white wine

Salt and pepper

1 quart heavy cream

1 pound butter

Sweat shallot and cracked pepper in a knot of butter. Add white wine and lemon zest, reduce by half, add heavy cream and reduce heavy cream by half. Add lump crab meat. Finish sauce with cold butter. Season to taste with salt and pepper.

ORANGE GROVE CAKE

Mary Huey of Long Beach, Miss., asked for readers' help in finding her lost recipe for Orange Grove cake. Dora Harrison found the recipe atwww.Tasteofhome.com/Recipes/Orange-Grove-Cake.

ORANGE GROVE CAKE

1 cup butter, softened

1-3/4 cups sugar

4 eggs

1/3 cup orange juice

2 teaspoons grated orange peel

3 cups cake flour

2- 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup 2-percent milk

Filling:

1/2 cup sugar

1 tablespoon plus 2 teaspoons cornstarch

2/3 cup orange juice

2 tablespoons water

3 egg yolks, beaten

2 tablespoons lemon juice

1 teaspoon grated orange peel

1/8 teaspoon salt

Syrup:

1/2 cup sugar

1/3 cup water

1/4 cup orange juice

1 teaspoon orange extract

FROSTING:

1 cup butter, softened

4 cups confectioners' sugar

3 tablespoons heavy whipping cream

1 teaspoon grated orange peel

1 teaspoon orange extract

1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-inch round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.

-- Submitted by Dora Harrison

Hungarian recipe

John and Marie Panyik of Ellenton share a Hungarian Goulash recipe for Helen Moroz of Holmes Beach. It is taken from "Gundel's Hungarian Cookbook" that the Panyiks bought in Budapest, Hungary.

GULYAS SOUP

2- 1/2 cups cubed beef

5 tablespoons lard

1/8 cup onion

1 tablespoon paprika

Salt, garlic, caraway seeds, to taste

Cold water

1-1/4 pounds potatoes

1 cup green pepper

1 small fresh tomato

Stock (use desired amount)

6 portions of soup pasta (csipetke) (recipe follows)

Use meat rich in gelatine (chin beef, blade or neck). Cube meat into 1/2-inch pieces. Fry the chopped onion in the melted lard until it is golden yellow. Lower the heat, then add the paprika, stir it rapidly, add the meat, keep on stirring, add salt. When the meat is browned and all the liquid is evaporated, add the caraway seeds, finely chopped garlic and a small amount of cold water, cover and braise the meat slowly. Stir it occasionally and add small quantities of water if necessary. The meat should be braised, not boiled.

While the meat is cooking, cube the potatoes, green pepper and tomatoes into 1/3-inch pieces and prepare the dough for the soup pasta (csipetke). Just before the meat is completely tender, reduce the pan juices, add the cubed potatoes, let them brown slightly, add the stock, green pepper and tomato. When the potato is almost cooked and the soup is ready to be served, add the pasta and adjust quantity by the addition of stock or water.

SOUP PASTA (Csipetke)

3/4 cup flour

1 egg

Salt

Prepare a stiff dough from the flour and egg (do not use water). On a floured board roll it out as thinly as you can. Then with floured fingers pinch small fingernail size bits out of it. (The Hungarian name csipetke means pinched pieces.) Add the bits to the boiling soup, stir the soup a few times. The pasta will be cooked when it comes to the surface of the soup, in about 2-3 minutes.

Coming next week

Mary Ann Parker shares a fresh zucchini, potato and tomato casserole. Don't forget to send in your fresh veggie recipes and canning secrets. Also still looking for chimichanga and shrimp enchiladas recipes. Please send them my way.

Andrea Yeager, a freelance writer, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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