SEAS THE DAY
Page 26
Salt and pepper to taste
Parchment Paper
Butter Mix
4 tbsp softened butter
2-3 tbsp honey
2 tbsp rice wine vinegar
3 tbsp tamari sauce, shoyu sauce, or coconut aminos
Heat oven or grill at 375 degrees.
Begin by whisking together the butter mixture until smooth. This can be done ahead of time and refrigerated. Tear off 4 pieces of parchment paper, each one a foot long. Next, salt and pepper the fish.
Lay the parchment paper pieces on the counter. Onto the center of each sheet, layer ginger and garlic slices first, then equally distribute the scallions and mushrooms, and top the stack with sea bass. Add about 3 TBSP of the butter mix to each stack, then place lemon slices on the fish. Fold each parchment paper into a sealed pouch shape and place on a baking dish. Cook for 12-14 minutes.
River Cakes a.k.a. Crab Cakes
Ingredients
1 pound crab meat
1 large egg
1 tsp Tabasco sauce
1 tbsp lime juice
¼ tsp Old Bay seasoning
3 tbsp mayonnaise
Scant handful of flour*
½ stick of butter*
Mix all ingredients except butter. Shape into hamburger-sized patties. Place in large frying pan with melted butter. Cover. Cook over medium heat until bottom browns, about five minutes. Flip and cook again until bottom browns. Enjoy!
*For those with dietary restrictions, other flours and fats may be substituted.
Luscious Lemon Meringue Pie
Pie Crust from Scratch
1 ½ cup all-purpose flour
½ tsp salt
1 tsp sugar
1 stick butter, softened or sliced thinly
¼ cup cold water
Mix dry ingredients together. Cut in butter. Stir in water until dough is crumbly but not dry. Chill pastry for 15 minutes before rolling it out and fitting to a 9-inch pie pan. Cover crust with parchment paper and add dry beans or rice on top to keep crust from bowing during cooking. Bake in a 400-degree oven for 5-10 minutes, until lightly browned. Cool 15 minutes and remove parchment paper and rice or beans. The crust is ready for filling and further cooking.
Lemon Filling
6 tbsp cornstarch
1 ½ cup sugar
¼ tsp salt
½ cup cold water
½ cup fresh lemon juice
1 ½ cup boiling water
3 tbsp butter, softened
3 egg yolks (reserve whites for meringue)
2 tsp lemon zest
Select a thick-walled saucepan. In the pan, mix cornstarch, sugar, and salt. Sequentially stir in the cold water, and lemon juice, followed by the boiling water. Cook over medium-low heat, stirring constantly, until mixture boils. Once thickened (about 5 minutes), remove from heat, and stir in butter until it melts.
In a heatproof bowl, beat the egg yolks. Slowly beat in ¼ cup of the
cornstarch mix, and then stir this back into the filling in the saucepan. Add the lemon zest. Stir and cook until thickened, about another minute. Remove from heat and cool for 15 minutes.
Meringue
5 egg whites
½ tsp cream of tartar
Pinch of salt
½ cup superfine sugar
1 tsp vanilla
Pour egg whites into a heatproof bowl over simmering water and beat until foamy. Mix in cream of tartar and salt and beat until soft peaks form. Add the fine sugar a little at a time, beating after each addition.
Assembly
Pour filling in cooled pie crust and top with meringue.
Use a kitchen knife to create decorative swirls atop the meringue.
Bake at 350 degrees until lightly browned, about 10 minutes. Cool pie on a wire rack. Serve slightly warm or at room temperature. Do not refrigerate. Store in a draft-free place.
About the Author
Southern author Maggie Toussaint evolved into a mystery author after getting her feet damp in romantic suspense and dystopian fiction, with twenty fiction novels and two nonfiction novels to her credit. A three-time finalist for Georgia Author of the Year, her work won three Silver Falchions, the Readers’ Choice, and the EPIC Awards. She’s past president of Southeast chapter of Mystery Writers of America and an officer of Lowcountry Sisters In Crime. She lives in coastal Georgia, where secrets, heritage, and ancient oaks cast long shadows. Visit her at maggietoussaint.com.
The Seafood Capers Mystery Series
by Maggie Toussaint
SEAS THE DAY (#1)
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