Fresh Catch Seafood Supper

“Let’s hit the beach!”

That’s what my friend Leo Alessi said when I asked him if he could teach me how to catch a seafood supper. And not only did Leo teach me the basics of shore fishing, he also showed me the most #hospitable way to fillet a black seabass AND taught me two of his favorite recipes for our fresh catch! Now that’s Flaweless and so is he! 🍍🌊🦈

Growing up, I occasionally fished with my Dad on Cayuga Lake so I had a little experience holding a rod and reeling in. Fishing with Leo, at the ocean beach took fun to a whole new level! First, I had no idea that the Jersey Shore could be so beautiful and also hadn’t understood the impact that the fishing lure, bait and reel in “style” could make. Now I do!

Watch this episode of Flaweless TV to learn it all and don’t forget to tell me in the comments section below what you think of Leo’s impeccable recipes for Black Seabass and Fluke.

Black Seabass Pockets

with Lemon and Capers
Time: 30 minutes
Yield: 2-4 people

INGREDIENTS

1/4 cup salted butter, sliced

2 pounds black seabass fillets, skins removed; about 4 fillets total from two seabass.

2 tablespoons dry white wine

3/4 cup bread crumbs

1/4 teaspoon old bay seasoning

1/4 teaspoon garlic powder (or minced garlic)

salt and pepper

1 lemon, sliced into wheels

1.5 tablespoons large capers

A few sprigs of Italian parsley

METHOD

Lay out two sheets of foil, side by side (you’ll be preparing two foil pockets with two fillets in each)
Place a few slices of butter in the center of each foil and lay two fillets each on top.
Drizzle about a tablespoon of wine on the fish in each foil.
Top fillets with the remaining butter, breadcrumbs, lemon wheels, Old Bay seasoning, capers, garlic, salt, pepper and parsley.
Fold up the foil to create a pocket. Be sure the seal is at the top so that all the goodness doesn’t fall out on the grill.
Grill for 10 minutes or bake in the oven for 15 minutes at 350 degrees.

Pan Fried Fluke

with Lobster Aioli
Prep: 40 minutes
Yield: 6 people

INGREDIENTS - for Fluke

3 pounds fluke fillets, skins removed and sliced into 3” pieces.

4 eggs, lightly beaten

3 cups Italian style bread crumbs

1 cup grated parmesan reggiano

1 teaspoon old bay seasoning

1 teaspoon ground black pepper

2 cups olive oil

INGREDIENTS - for Lobster Aioli

3 lobster tails or 6 lobster claws, steamed then chilled and diced.

5 garlic cloves, minced

Pinch of salt

2 teaspoons lemon juice

1 1/2 cups mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon old bay seasoning

Chives, snipped for garnish

METHOD

Begin with the Lobster!

Set the lobster in a steamer basket within a Dutch oven to which 1” of salty boiling water has been added. Cover and steam until done, about 10 minutes.
Start your aioli by placing minced garlic, salt and lemon juice in a small bowl. Set aside.
Onto the Fluke!
Slice the fluke into 3” pieces and set aside.
In a medium bowl, whisk 4 eggs.
On a large plate, mix together breadcrumbs, parmesan, Old Bay seasoning and black pepper.
Wet each 3” piece of fluke in egg and coat each in a breadcrumb mixture. As you finish coating each piece, set it on a clean plate or cutting board in a single layer. You don’t want to stack the breaded pieces on top of each other as this will affect how crispy they’ll fry up!
In a 12”-wide cast-iron pan or Dutch oven, heat a 1/4” deep layer of oil just until just smoking.
Add fluke pieces in batches and fry each side until it’s a deep golden brown, about 2 minutes a side. Add olive oil as needed between batches, remembering to heat up the oil before adding the fluke.
Place fluke on a serving platter in a single layer.
Head back to the Lobster!
Remove lobster to an ice bath to chill.
Prepare Aioli!
Drain lemon-garlic mixture, using a fine mesh sieve, into a medium bowl.
Add in mayonnaise, Dijon, garlic and Old Bay. Stir to combine.
Remove meat from the lobster shell and dice or shred it up. Then add it to the mayonnaise mixture.
Garnish aioli with snips of chive and serve alongside fluke.