Acadian Redfish with Chimichurri
Acadian Redfish with Chimichurri
Chimichurri Marinade
- 2 cups fresh cilantro leaves
- 3 cloves garlic
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes or more to taste
- 1½ tsp fresh oregano or ½ tsp dried
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh squeezed lemon juice
Directions
Cut about ¼" off one end of each lemon, and squeeze the juice out leaving the lemon intact. Use in the marinade and reserve the remaining juice and squeezed lemons.
Blend all ingredients in a food processor, but do not puree. Best left chunky, but mixed thoroughly.
Acadian Redfish
- 1 lb of redfish fillets (skin on if available)
- 2 medium/large lemons
Directions
Lay the redfish fillets skin side down in a non-reactive dish or plate and cover with half of the chimichurri sauce. Marinate for 20–30 minutes. Cut the lemons into half-inch slices.
Once the fish fillets have marinated, lay the lemon slices on a medium heated grill (about 350 °F). Lay the fish on top of the lemon slices skin side down, keeping the marinade intact. Cook the fish for 10–12 minutes or until flakey.
Serve with the remaining marinade and reserved lemon juice to drizzle on top.
Alaska Cod Santa Fe-Style Wrap
Alaska Cod Santa Fe-Style Wrap
Ingredients
- 2 medium avocados or 2 cups prepared guacamole
- 1 tbs fresh lime juice
- 1 tbs minced onion
- 1 tbs chipotle chile puree*
- 2 tbs low-fat mayonnaise
- 4 Alaska cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 tbs olive, canola, peanut or grapeseed oil
- 1 tsp mesquite or Mexican seasoning
- 4 flour tortillas (10- to 12-inch), warmed
- 4 large iceberg or Romaine lettuce leaves, torn or shredded
Directions
Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise; set aside.
Rinse any ice glaze from frozen Alaska cod fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and sprinkle with seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Cool slightly and break into large chunks.
To serve, layer about 1/2 cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.
*Canned chipotle chiles in adobo sauce, pureed.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Alaska King Crab and Shrimp Risotto
Alaska King Crab and Shrimp Risotto
Ingredients
- 1/2 medium-sized onion, diced
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 bottle pale ale
- 14 ounces chicken stock, hot
- 7 ounces water, hot
- 1 cup pink shrimp, cooked
- 1 king crab leg, cut into quarter inch rounds, cooked
- 1 tablespoon tarragon, chopped
- 1 tablespoon chives, chopped
- 2–3 tablespoons butter
- 1/4 cup parmesan cheese
Directions
In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate. Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy).
Fold in king crab, pink shrimp, chopped herbs, butter, and parmesan cheese.
Chef Stefani Marnon, Alaska Chef, 2005 Great American Seafood Cook-off
Apricot Glazed Grouper
Apricot Glazed Grouper
Ingredients
- 5 4-ounce grouper fillets, skin off
- 1 cup apricot preserves
- 4 cups orange juice
- 2 teaspoons fresh ginger, minced
- 1 cinnamon stick
- White pepper and salt, to taste
- Olive oil, as needed
Directions
In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70 percent. Whisk in apricot preserves, making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve.
Preheat oven to 375 degrees Fahrenheit. Heat a large skillet over medium high heat. Season grouper fillets on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place fillets face side down into pan. When grouper has achieved proper browning (approximately 1 minute), flip fillets over and continue to cook for 20 seconds. Place fillets on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place grouper in the oven to finish cooking. One minute before the grouper is finished, apply another coat of the apricot glaze and place grouper back in oven until finished.
Recipe adapted from Chef Edwin French, North Carolina chef, 2005 Great American Seafood Cook-off
Apricot Glazed Swordfish
Apricot Glazed Swordfish
Ingredients
- 4 5-ounce portions of swordfish
- 1 cup apricot preserves
- 4 cups orange juice
- 2 teaspoons fresh ginger, minced
- 1 cinnamon stick
- White pepper, to taste
- Kosher salt, to taste
- Olive oil, as needed
Directions
In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70%. Whisk in apricot preserves making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve for future use. Preheat oven to 375 degrees. Heat a large skillet over medium high heat. Season swordfish on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place filets face side down into pan. When swordfish has achieved proper browning flip over and continue to cook for 20 seconds. Place swordfish on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place swordfish in the oven to finish cooking. About one minute before the swordfish is finished, apply another coat of the apricot glaze to the swordfish and place back in oven until finished.
Asian Mahimahi Marinade
Asian Mahimahi Marinade
Ingredients
- 4 mahi-mahi fillets
- 1/4 cup olive oil
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons chopped garlic
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- Juice from 1 lime
Directions
Mix ingredients and marinate fish for at least 1 hour (up to 4 hours) before cooking. Broil 5 to 6 inches from heat on a greased broiler rack, turning halfway through cooking, allowing 10 minutes for each 1-inch thickness of fillets.
Battered Fish
Battered Fish
Ingredients
- Rockfish, halibut, or any other tasty fish
- 1 12 oz beer (Light and crisp or malty beers works well. Try your favorite pilsner or Oktoberfest)
- 1 1/2 cups flour
- 1 egg, whites only
- Seasoning, generous to taste
- Oil
Directions
Combine beer, flour, egg whites, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
Heat/manage oil. You'll want a good amount. Enough to come at least half-way up the side of your fish. You'll want this hot, but not so hot that it burns or smokes. For each batch, check to be sure you have enough oil. If you add oil between batches, allow it to heat up before adding fish. If you're oil seems to have gotten too hot, you can add a bit more oil to cool it down.
Batter, cook, and rest your fish. You'll do this in batches, filling the pan, but allowing room for each piece.
Drop each peice in the batter, move it around so it is coated, ease it into the hot oil with tongs to avoid splashes (careful, oil is hot). Once in the pan, if needed, you can use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes, but time depends on size of fish, heat of oil, etc.). Using a spatula, peak at the underside. When browned, flip. Cook the next side until browned (this usually takes a bit less time than the first side).
Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy. If you're making a lot, you can serve in batches or, if serving all at once, you can place early batches in a warm oven while you finish the rest.
Present on a plate or serving platter, finish with a bit of coarse or kosher salt.
BBQ Bourbon Chipotle Butter Grilled Oysters
BBQ Bourbon Chipotle Butter Grilled Oysters
Ingredients
- 1 lb (four sticks) unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 2/3 cup peeled garlic cloves, finely chopped
- 1 10-oz can of chipotle chilies in adobo sauce, chopped
- 50 oysters
Chipotle Butter
- In a medium bowl, dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well though it will remain a bit lumpy in texture. You can use a food processor if desired.
- Set down a piece of parchment paper, and pile butter along the center, working to form a ‘log’. Wrap butter, folding into a log-shape, and refrigerate for at least an hour. The finished roll should be the dimension of a cube of butter, only longer (about a foot). Note: while the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective.
Grilled Oysters
- When ready to BBQ, fire up your grill to medium hot. Shuck the oysters and remove butter from the fridge, cut butter into thin pats, about 1/4 inch. Place a pat of butter on each shucked oyster and place the oysters on the grill. Wait for the butter to melt and start to bubble. Watch the oysters sizzle, for about one minute. Once the oysters and butter have bubbled remove them from the grill. Let cool for a brief moment and enjoy!
Recipe by Hog Island Oyster Company.
Blackened Bluefish with Tropical Salsa
Blackened Bluefish with Tropical Salsa
Ingredients
- One 4-ounce bluefish fillet per person
- ½ pound butter
- Blackening spice for fish
Salsa
- 2 papayas, sliced
- 1 fresh pineapple, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 3 tablespoons extra virgin olive oil
- ½ bunch fresh cilantro, chopped
- Juice of 2 limes
- Salt to taste
Directions
Mix all salsa ingredients well, and refrigerate several hours to blend flavors. Melt butter. Dip bluefish fillets in butter, then coat with blackening spice. Heat a skillet (cast iron works best) very hot, add a tablespoon of butter to the skillet and cook one filet for about 2 minutes on each side. Repeat for each piece of fish, adding more butter for each fillet. Serve fillets topped with the chilled salsa.
Adapted from Chef Chris McNally’s recipe from The Ship’s Cabin, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science, www.vims.edu/adv/seafood.
Calamari
Calamari
Ingredients
- 4 cups calamari (squid cut into 1/3- to 1/2-inch thick rings)
- 2 teaspoons flour
- 1/4 cup oil
- 3/4 cup diced tomatoes
- 1 medium onion
- 3 cloves of garlic
- 2 teaspoons butter
- 1 teaspoon fish sauce
- 1 tablespoon lemon juice
- 2 teaspoons ginger
- 1/2 teaspoon chili pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley
Directions
Add oil to pan. Sprinkle calamari with flour, cook it until golden brown, and remove from pan. For sauce, add tomatoes, onion, garlic, butter, fish sauce, lemon juice, and spices. Simmer and taste periodically. When flavorful, serve and enjoy!
Recipe credit: Lyndy Broomfield, culinary student, Chesterfield Technical Center, Richmond, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant – Virginia Institute of Marine Science
California Rolls
California Rolls
Ingredients
- 8 ounces surimi (imitation crabmeat), leg style
- 1/2 cup Japanese rice-wine vinegar
- 6 tablespoons sugar
- 1 tablespoon salt
- 1 ½ cups Japanese short-grain rice
- 4 sheets nori (Japanese seaweed), each cut crosswise into 2 pieces approximately 4 by 9 inches
- 1 ripe avocado
- Toasted sesame seeds, optional
- 2 tablespoons wasabi powder
- Soy sauce
- Bamboo sushi rolling mat
Directions
Combine vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and let cool. Wash the rice in cold water until the water runs clear. Combine rice with 1 ¾ cups water and cook in a rice cooker for 45 minutes (or follow directions on package for stove-top cooking). Place cooked rice in a large bowl. Pour 3/4 cup of the cooled vinegar mixture over the rice and stir. Wait until the rice cools to body temperature before making rolls (approximately 30 minutes).
Completely cover the bamboo rolling mat with plastic wrap and set aside. Peel the avocado and cut it into 16 slices. Cut the cylinders of surimi lengthwise in half. Lay one sheet of nori on the counter and, with hands moistened with water, pat rice onto surface. Sprinkle toasted sesame seeds over rice. Turn the nori over onto the plastic-covered bamboo rolling mat, rice-side down, with 1 of the long sides along the edge where you will begin rolling. With this long side facing you, place 2 pieces of avocado and 2 pieces of surimi across the length of the seaweed side, about 1 inch up from the bottom. Lift the edge of the mat and roll the long edge of the nori firmly over the avocado and surimi. Continue to roll firmly, remove roll from mat, and cut with a very sharp knife into 6 equal pieces. Repeat with remaining nori. Rolls can be wrapped in plastic and left at room temperature for 1/2 hour. Do not refrigerate.
Mix wasabi powder with 2 tablespoons water. Arrange rolls on a plate and garnish with large pinch of wasabi paste. Serve with soy sauce.
Recipe credit: Steve Fujii, Chef at Ebisu in San Francisco, California
Citris Alaska Sole with a Tahini Drizzle
Citris Alaska Sole with a Tahini Drizzle
Ingredients
- 4 Alaska Sole fillets (6 to 8 ounces each), fresh or thawed
- 4 tablespoons orange zest
- 1/2 cup orange juice
- 1/2 cup tahini
- 1/4 cup finely chopped parsley
- 2 tablespoons minced garlic
- 1/3 cup lemon juice
- 1/3 cup water
- Salt, to taste
- Coarse black pepper, to taste
Directions
- Add orange zest and orange juice to large zip-top plastic bag. Add Alaska Sole fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
- Mix together tahini, parsley, garlic, and lemon juice. Add salt to taste; whisk in water.
Heat broiler/oven. Season the sole fillets with salt and pepper; place on spray-coated broiling pan and broil 5 to 6 inches from heat source for about 5 minutes, until golden. Cook just until fish is opaque throughout.
Drizzle with tahini sauce.
Recipe courtesy of the Alaska Seafood Marketing Institute
Clam Chowder
Clam Chowder
Ingredients
- 1 can (6.5 oz.) chopped clams, drain and reserve juice
- 2 cans (6.5 oz.) minced clams, drain and reserve juice
- 2 stalks celery, thinly sliced
- 1 medium onion, diced
- 4 large baking potatoes cut into bite-size pieces
- 1 pound center cut bacon, reserve grease
- 1/2 teaspoon dried thyme
- 6 stems fresh thyme with leaves pulled off
- 1 cup heavy cream
- 2 cups half & half
- 4 cups milk
Directions
Cook onions and celery in reserved bacon grease until soft and tender, approximately 5 minutes. Season with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add 1/4 teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper. Take out 3/4 cup of potato/onion/celery mixture and put into a mixing bowl. Cover with 3/4 cup of the broth. Puree with a hand blender (or you can puree in a blender). Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper. Serve with crumbled bacon and/or oyster crackers.
Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant, www.ncseagrant.org.
Crab Stuffed Hake
Crab Stuffed Hake
Fish and Stuffing
- 2 lb hake (or other thin white fish)
- 8 oz picked crab meat
- 1/4 cup panko breadcrumbs
- 1/4 cup parsley, chopped
- 1/2 shallot, finely diced
- 4 tbsp butter
- Pepper
- Paprika
Fish and Stuffing Directions
Mix crab meat with breadcrumbs, parsley, and shallot into melted butter in a sauté pan until well mixed and breadcrumbs are slightly browned.
Cut fish into portions long enough to wrap around the stuffing.
Stuff hake (or other white fish) with the crab stuffing. Roll and place on a baking rack, using toothpicks to keep the fish closed if needed.
Sprinkle tops of rolled fish with black pepper and paprika.
Bake at 400 degrees for around 10 minutes, or until fish is cooked.
Sauce
- 1/2 shallot, finely diced
- 3 tbsp butter
- 1 tbsp parsley, chopped
- Juice of 1/2 lemon
- 1/4 cup heavy cream
Sauce Directions
Melt 3 tbsp butter in a small pan
Add 1/2 shallot, 1 tbsp parsley, and the juice of 1/2 a lemon to the melted butter.
Add heavy cream and reduce to desired consistency.
Serve stuffed fish with the sauce ladled on top.
Creamy Wild Alaska Pollock Enchiladas
Creamy Wild Alaska Pollock Enchiladas
Ingredients
- 3 poblano peppers
- 1 large onion, roughly chopped
- 1 1/2 lbs tomatillos, husks and stems removed
- 2 serrano peppers, stems removed
- 3 medium cloves garlic, peeled
- 2 cups homemade or store-bought, low-sodium chicken stock
- 1 cup loosely packed picked-fresh cilantro leaves and fine stems, plus chopped cilantro for garnish Kosher salt and freshly ground black pepper
- 1 1/2 pounds (about 6, 4–6 ounces each) wild Alaska pollock fillets, patted dry
- 16 soft corn tortillas
- 8 ounces shredded pepper-Jack cheese, divided
- 1 cup Mexican-style crema, divided*
Directions
Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos and serranos are completely softened and lightly charred, about 10 to 12 minutes. Transfer tomatillos and serranos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to separate bowl and cover tightly with foil. Continue broiling until onion and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.
Adjust oven rack to middle position and set oven to 375°F (200°C). Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain stock through fine-mesh strainer into the bowl with tomatillo-pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.
Add tomatillo-pepper mixture to Dutch oven. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Bring to simmer over medium-low heat. Lightly pat wild Alaska pollock fillets dry and cut in half if they are too long to fit in the pot. Season both sides with salt and pepper and add into the sauce. Cover with lid slightly ajar and simmer until fish is cooked through, about 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm (no longer than 10 minutes).
When the fish is cooked, remove from heat and transfer to large bowl using a slotted spatula. Use two forks to gently shred fish (not too small, we don’t want it turning to mush). Add 1 cup of sauce, half of cheese, and half of Mexican crema to bowl and toss to combine. Season to taste with salt and pepper. Remove tortillas from oven and unwrap. Spread 1/3 of the sauce (about 2/3 cup) in bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at a time, place 2 tablespoons of the wild Alaska pollock filling in a line down the center and roll up tightly. Place in the casserole dish seam side down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
Spread remaining sauce over enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 10 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.
*Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with 3/4 cup sour cream whisked together with 1/4 cup milk and 1/4 teaspoon salt.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Crispy Black Sea Bass with Asparagus, Red Onion Balsamic Vinegar, and Olive Oil
Crispy Black Sea Bass with Asparagus, Red Onion Balsamic Vinegar, and Olive Oil
Ingredients
- ½ bunch of medium pencil asparagus
- ½ bunch cleaned chopped chervil
- ½ small red onion peeled and thinly sliced
- 2 tbs extra virgin olive oil
- 1½ tbs aged balsamic vinegar
- 1 pinch cracked black pepper
- 2 ea. 6 oz. skin on black sea bass fillets
- 1 tbs vegetable oil
- Kosher salt
Directions
Cut the white part off the asparagus and discard. Cut the remaining asparagus in half on the biases.
In a pot of boiling, salted water, dip the asparagus and cook for about 1–2 minutes, then remove from water, shake dry, and place in a bowl.
Add the thinly shaved red onion, chopped chervil, kosher salt, cracked black pepper, balsamic vinegar and olive oil to the asparagus, and set the bowl aside.
Lightly coat the base of a sauté pan with vegetable oil; place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down.
Using a fish spatula, press down on the fillets to prevent curling and to ensure even cooking of the skin. Cook for 3–4 minutes until the skin is nicely golden and crisp, then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
To serve, place about ½ cup of the warm asparagus salad in the center of the plate, top with one bass fillet skin side up, and finish with a little extra virgin olive oil.
Recipe courtesy of Chef Peter J. Fischbach, Fischbach Food Service Consulting.
Dover Sole with Orange Sherry Wine Sauce, Fresh Herbs, and Petite Tomatoes
Dover Sole with Orange Sherry Wine Sauce, Fresh Herbs, and Petite Tomatoes
Ingredients
- 1 cup all-purpose flour
- Pinch of salt and pepper
- ¼ cup extra virgin olive oil
- 4 6-ounce fillets Dover sole
Directions
Season the flour with salt & pepper. Lightly dredge the fillet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the fillets to the pan and cook for 2-3 minutes on each side until golden brown. Remove the fillets to some paper towels to absorb any excess oil.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces cherry or other small tomatoes, sliced in half
- ¼ cup sherry
- 1 cup dry white wine
- 2 tablespoons juice and zest of 2 oranges
- ½ cup butter
- ¼ cup Italian parsley leaves
- Torn basil leaves
Directions
Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook another 1-2 minutes. Just before serving, stir in the parsley and basil. Place each sole fillet on a plate. Spoon the sauce over the fillets, equally dividing it between the plates, and allowing it to spill down around the fish.
Recipe adapted from Chef Eric Jenkins, Oregon chef, 2005 Great American Seafood Cook-off
Easy Ginger Soy Grilled Canary Rockfish
Easy Ginger Soy Grilled Canary Rockfish
Ingredients
- 1½ to 2 pounds of canary rockfish
- ¼ cup honey
- ½ cup soy sauce
- 1 tablespoon freshly grated ginger
- 2 to 3 cloves of garlic, chopped or crushed
- 1 cup olive oil
- 3 tablespoons vinegar - apple cider, white, or rice vinegar
Directions
- For marinade, whisk ingredients in a shallow bowl. Add rockfish and let sit for at least an hour.
- Grill on medium for 2 to 3 minutes per side (for 6 to 8 ounce pieces approximately ½ inch thick). More grill time may be required for thicker pieces; a little less time if thinner. Meat should appear white after 1½ minutes.
Recipe courtesy of California SeaGrant.
Easy Oven-Fried Fish Sticks
Easy Oven-Fried Fish Sticks
Ingredients
- 1 1/4 pounds cod fillets
- 1 egg white
- 1 tablespoon prepared mustard (optional)
- 1 tablespoon water
- 1/2 cup bread crumbs
- 1 tablespoon dry mustard
- 1/8 teaspoon ground white pepper
- 2 ounces sharp cheddar cheese (optional)
Directions
Cut cod fillets into equal “sticks.” In a shallow bowl, whisk together egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together bread crumbs, dry mustard, and pepper. Coat a baking sheet with vegetable cooking spray. Dip fish sticks into egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place on prepared baking sheet and bake in a 450 degrees Fahrenheit oven for 6 minutes. Turn sticks over and continue baking for 4 minutes. Remove sticks to a serving platter. Quickly sprinkle cheddar over tops of fish sticks and serve immediately, with lemon wedge, if desired.
Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant, www.ncseagrant.org.
Recipe from Delaware Sea Grant
Fiery Dusted Scallops With a Potato Scallion Cake and Saffron Corn Cream
Fiery Dusted Scallops With a Potato Scallion Cake and Saffron Corn Cream
Saffron Corn Cream
- 4 tablespoons butter
- 2 shallots, finely diced
- 8 ears fresh corn, husked and shucked
- 1 1/2 teaspoon saffron threads
- 1 cup heavy cream
Directions
Sweat shallots in 3 tablespoons butter until soft and translucent. Add corn and sauté for 2-3 minutes. Add saffron and cream. Simmer for 4 minutes until saffron has released its aroma and color. Season with salt and pepper. Place corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.
Potato-Scallion Pancakes
- 1 pound russet potatoes
- 1 bunch scallions
- 2 eggs
- 1 tablespoon salt
- 1⁄2 tablespoon pepper
- 2 tablespoons clarified butter for frying
Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form potato mixture into pancakes. Coat bottom of pan with clarified butter and drop pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in oven until service.
Fiery Dusted Scallops
- 1 1/2 pounds sea scallops
- 1 teaspoon smoked sea salt
- 1/2 teaspoon smoked sweet paprika
- 2 tablespoons tomato powder
- 1 tablespoon black pepper
- 2 tablespoons butter
- 1/2 cup diced tomatoes
- 1/4 cup fresh basil leaves, cut into long, thin strips
Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush pan with butter and sear scallops, 3 minutes on each side, until caramelized and firm to touch. To serve, place sauce on plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.
Chef Laura Rogers, NOAA chef, 2006 Great American Seafood Cookoff
Flounder Stuffed with Jumbo Lump Crabmeat
Flounder Stuffed with Jumbo Lump Crabmeat
Ingredients
- 1 pound cleaned and skinned flounder fillets
- 1 pound jumbo lump crabmeat, picked clean of shell
- 2 egg whites, beaten to stiff peak
- 2 tablespoons bread crumbs
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- Salt and fresh ground pepper
Directions
Cut flounder into eight strips, about 1 inch x 6 inches each. Set aside. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper. Lay flounder out skinned side up. Divide crabmeat evenly between the eight strips of fish. Spread crabmeat to evenly cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place on piece on top of each flounder roll. Pour wine in bottom of baking dish, around rolls. Bake at 375° Fahrenheit for about 25 minutes, or until fish is cooked through and crab is lightly browned. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33-38 degrees Fahrenheit) up to two days before cooking.
Recipe credit: Chef Christine Zambito Morillo, Williamsburg, VA, from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science
Fresh Grilled Ono (Pacific Wahoo) with Tropical Fruit Salsa
Fresh Grilled Ono (Pacific Wahoo) with Tropical Fruit Salsa
For the Fruit Salsa
- 1/4 pound red onion, minced
- 1 tablespoon serrano pepper, minced (seeds removed)
- 1 1/2 teaspoon fresh ginger, peeled, minced
- 1 pound mango, 1/2" dice (skin and seed removed)
- 1 pound papaya, 1/2" dice (skin and seeds removed)
- 1 pound pineapple, 1/2" dice (skin and core removed)
- 1 tablespoon green onion, bias cut
- 1 tablespoon red bell pepper, small dice (seeds removed)
- 1 tablespoon sesame oil
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon cilantro, chopped
- 1/2 teaspoon Sambal Olek
- 1 1/2 tablespoon honey
- 1 1/2 tablespoon champagne vinegar
- 1 tablespoon fresh lime juice
Salsa Procedure
Combine all ingredients and gently mix with a spoon. Serve at room temperature. Store the leftover salsa in a covered container in the refrigerator for up to 4 days.
Hint: Wear food-handler's gloves when you cut the serrano peppers, wash your hands after cutting these peppers and change your gloves.
Ono Procedure
- 5 pounds fresh skinless Ono cut into 12 portions (about 7 ounces each)
Note: If you purchase Ono with the skin-on then you will need about 6 pounds to yield a little over 5 lb yield after removing the skin.
Pre-heat a bbq grill. Lightly season the fish with salt. When the grill is hot, add the Ono with the nicest side down on the grates first. After several minutes on the grill, quarter the fish (turn in 45 degrees) to give it nice marks. After several more minutes turn the fish over and finish cooking to desired temperature. If the Ono is of exceptional quality and freshness then I suggest cooking it medium-rare. Here are the temperature guidelines:
Rare = about 110 degrees F
Medium-rare = about 120 degrees F
Medium = about 130 degrees FPlease note most health departments recommend cooking fish to 135 degrees F and issue a warning to consumers regarding the risks of eating raw fish if it is cooked less than 135 degrees. A similar warning applies to sushi and raw oysters.
For Service
Arrange the Ono on your serving plates. Top with about 4 tablespoons of the Tropical Fruit Salsa. Place additional salsa on the table for your friends to add more if they wish. Serves 12. Enjoy!
Recipe Credit: Chef David Buchanan – Blackfish Wild SalmonGrill & owner of Chef's Resources
Glazed Oysters on Crab and Leeks
Glazed Oysters on Crab and Leeks
Ingredients
- 2 tablespoons sweet butter
- 1 leek root with green tops trimmed
- 1 cup lump crab meat picked over for any remaining bits of shell
- 1 pint oysters with their liquor
- 1/2 cup white wine
- 3 tablespoons lemon juice
- 1 cup heavy cream
- Salt and white pepper to taste
Directions
Butter four scallop shells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, and pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, add the leek and cook until softened, about 5 minutes, stirring frequently. Remove from the heat and stir in the crab meat. Spread the mixture on each of the scallop shells.
Put the oysters in a small saucepan with their liquor, the wine and the lemon juice. Poach them just until their edges begin to curl. With a slotted spoon to drain them, place the oysters on the crab mixture, dividing them among the four shells. Over high heat, reduce the liquid remaining in the pan to about 1/3 cup, skimming the surface as it boils down. Add the cream and reduce further, until the sauce is thick and concentrated in flavor. Season delicately with salt and pepper, and spoon the sauce over the oysters.
Just before serving, preheat the broiler and run the dishes under it briefly, only enough to glaze them.
Serve immediately.
Grilled Coho Salmon with Lemon Ginger Marinade
Grilled Coho Salmon with Lemon Ginger Marinade
Ingredients
- 4 coho salmon (about 8-10 inches each), cleaned, with heads on
- 1/2 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup olive oil
- 1/4 cup vegetable oil, plus more for brushing grill
- Salt and freshly ground black pepper
- 8 sprigs fresh thyme
- 4 scallions, trimmed and cut lengthwise
- Chopped fresh parsley
- Lemon wedges
Directions
To make the marinade, combine the lemon juice, garlic, ginger, olive oil, and vegetable oil. Rinse the salmon and pat them dry. Generously salt and pepper the cavity of each fish and place 2 thyme sprigs and 1 split scallion into each cavity. Place the salmon in the dish with the marinade, turn to coat, and refrigerate for about 1 hour.
Light a charcoal fire or heat a gas grill to medium high. Generously brush the grill with lots of vegetable oil. Remove the salmon from the marinade and place on the grill. Cook for 4 to 5 minutes per side, gently turning the fish and brushing liberally with the marinade, until the fish flesh is opaque and flakes lightly.
Serve each fish garnished with chopped fresh parsley and lemon wedges.
Recipe credit: Lucia Watson, Chef/Owner – Lucia’s in Minneapolis, Minnesota
Grilled Florida Swordfish with Mango Chutney
Grilled Florida Swordfish with Mango Chutney
Grilled Swordfish
- 2-3 (6-ounce) Florida swordfish steaks
- 1 tablespoon olive oil
- 1 tablespoon all-purpose seasoning (your favorite)
- 1 tablespoon fresh herbs (such as parsley or thyme)
- Sea salt and fresh ground pepper, to taste
- Prepare grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place fish on grill (or in grill pan) over direct heat and cook for 3-4 minutes (depending on thickness). Turn over and cook for additional 3 minutes or until cooked through. Remove from heat and set aside.
Mango Chutney
- 2 Florida mangoes, diced small
- 1/2 cup Florida bell peppers, diced fine
- 2 tablespoons Florida Key lime juice
- 1 tablespoon Florida Orange Blossom honey
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/3 cup onion, diced fine
- 1 tablespoon white vinegar
- 1/4 cup sweet chili sauce
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon curry powder
- Sea salt and fresh ground pepper, to taste
- On hot grill or stove top, preheat small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to boil, reduce heat to simmer and cook for 6-8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.
Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services
Grilled Lingcod for One
Grilled Lingcod for One
Ingredients
- 1 4-ounce portion of lingcod
- Salt and pepper to taste
- 1 teaspoon olive oil
- 3/4 cup peanut potatoes (pre-roasted)
- 6 cherry tomatoes
- 10 stalks of asparagus
- 1/3 cup chicken stock
- 1 tablespoon butter
- 1/4 cup sweet onion compote
Directions
Season, oil, and grill lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in bowl and top with a serving of warm compote.
Sweet Onion Compote
- 4 pounds sweet onions, peeled & sliced 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1/2 tablespoon kosher salt
- 4 ounces salted butter
- 1/2 cup sherry vinegar
- 3 tablespoons chives, sliced
Heat butter in sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30–40 minutes. Deglaze with sherry vinegar and reduce about about 2/3 liquid until compote is a golden brown color. Cool and stir in chives.
Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.
Grilled Marinated Tuna with Herb Butter
Grilled Marinated Tuna with Herb Butter
Herb Butter
- 1/2 cup margarine or butter, softened
- 1 teaspoon Dijon mustard
- 2 tablespoons minced green onion, including tops
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh tarragon
Directions
- In small bowl, combine margarine, mustard, onion, parsley and tarragon. Set aside for flavors to blend.
Tuna Steaks
- 8 tuna steaks
- 1/2 cup canola oil
- 1/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon freshly ground black pepper
- Prepare Herb Butter as outlined above and set aside.
- In small bowl, combine oil, soy sauce, lemon juice, zest, garlic and pepper. Reserve 1/3 cup.
- Place steaks in single layer in shallow baking dish. Pour remaining marinade over them. Marinate in refrigerator 45 minutes, turning once.
- Place steaks in well-greased hinged wire grill. Cook about 4 inches from heat until done on one side, about 6 minutes. Baste top side with reserved marinade and turn. Cook until done, about 6 minutes. Place on serving dish and spread with Herb Butter.
Recipe from Mariner’s Menu, courtesy of North Carolina Sea Grant.
Grilled Scup
Grilled Scup
Ingredients
- Scup, whole, cleaned and scaled
- Coarse sea salt
Directions
Light up your grill to medium high. Natural wood charcoal gives this fish a special smoky touch.
While your grill heats up, generously salt your fish on the outside and inside the cavity with coarse sea
salt. Place the seasoned fish at room temperature for 20–30 minutes before cooking.When the grill is ready, carefully place the scup on the grill. Use an oiled (cooking spray works well)
fish grill basket if possible to prevent the fish from sticking and falling apart as it cooks.Cook each side for approximately 5–10 minutes, until the skin looks crispy. Be careful to not overcook.
The fish is done as soon as you can gently lift the skin and white meat with a fork and see the middle
bone.Enjoy your scup with a fork and your fingers—carefully pulling all the small bones and eating the
tender juicy meat in between.
Grilled Sockeye Salmon with Huckleberry Compote
Grilled Sockeye Salmon with Huckleberry Compote
Ingredients
- 3 tablespoons shallots, minced
- ¾ cup merlot wine
- 1 ½ cups huckleberries, frozen
- ¾ cup blueberries
- 1 ½ tablespoons sugar
- 1 ½ cups huckleberries, fresh
- 1 ½ tablespoons honey
- Sea salt to taste (about 1/8 teaspoon)
- ½ teaspoon fresh ground black pepper (preferably tellicherry)
- 1 ½ teaspoons sherry vinegar
- 8 7-ounce portions sockeye salmon
Directions
In a heavy bottomed stainless steel pan combine the shallots and merlot. Bring to a slow boil and reduce to about 3-4 tablespoons. Add the frozen huckleberries, blueberries and sugar. Bring to a simmer and reduce by half.
Remove the pan from the heat. Add the fresh huckleberries, honey, sea salt and pepper. Gently mix the compote together. Add the sherry vinegar. Taste and adjust salt, pepper, and honey to your preference. Best served at room temperature, but refrigerate between uses.
For the sockeye salmon, season it lightly with kosher salt (just a pinch) and a little crushed fennel seed (about ½ teaspoon per 7-ounce portion). Grill it over a BBQ grill, or bake in the oven. Health code recommends cooking all fish to 145°, but if you prefer your salmon cooked medium-rare, cook it to 120°.
Top each portion of salmon with about 2 tablespoons of the huckleberry compote and the side dishes of your choice. (Serving suggestion: with a wild mushroom gourmet rice blend, steamed broccolini, and spaghetti squash with honey & butter).
Notes: You can use either fresh or frozen huckleberries for the entire recipe. You can also substitute the huckleberries with blackberries to make a Blackberry Compote instead.
Recipe credit: Chef David Buchanan - owner of Chef's Resources
Grilled Spice-Rubbed Opah
Grilled Spice-Rubbed Opah
Ingredients
- 1 pound opah, cut into 4 pieces
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Pinch of pepper
Directions
Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill). Place opah spice side down and cook for 8-10 minutes then flip and cook on the other side for 8-10 minutes.
Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off
Grilled Spice-Rubbed Shark
Grilled Spice-Rubbed Shark
Ingredients
- 1 pound shark, cut into 4 equal pieces
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- Pinch of pepper
Directions
Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on shark to cover one side. Spray side of shark with a touch of cooking spray (to prevent sticking on the grill). Place shark spice side down and cook for 8-10 minutes then flip and cook other side for 8-10 minutes.
Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-off
Grilled Tuna with Lemon Mayonnaise
Grilled Tuna with Lemon Mayonnaise
Lemon Mayonnaise
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 3 tablespoons lemon zest
- In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.
Tuna Steaks
- 4 tuna steaks, about 1 inch thick
- 1/4 cup vegetable oil
- salt
- freshly ground black pepper
- Prepare Lemon Mayonnaise as outlined above and set aside.
- Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.
Recipe from Mariner’s Menu, courtesy of North Carolina Sea Grant.
Herb Broiled Mackerel Steaks
Herb Broiled Mackerel Steaks
Ingredients
- 4 small mackerel steaks
- 1/4 cup margarine or butter, softened
- 1 tablespoon chopped fresh parsley
- 1 tablespoon thinly sliced green onion, including tops
- 1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
- 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon paprika
Directions
Place fillets in greased broiler-safe pan, without rack, skin-side down. In small bowl blend together all other ingredients. Spread over fillets. Broil about 4 inches from heat until fish flakes with a fork, about 8 to 10 minutes. Baste once or twice during cooking with pan juices. Serves 4.
Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant, www.ncseagrant.org
Herb Broiled Yellowfin Tuna
Herb Broiled Yellowfin Tuna
Ingredients
- 1 1/2 pounds yellowfin tuna loin cuts, boneless and skinless, 3/4 inch thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 4 teaspoons chopped parsley
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1/2 teaspoon lemon peel, coarsely grated
Directions
Rinse tuna with cold water; pat dry with paper towels. In a small saucepan, melt butter. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Place tuna in a glass ceramic baking dish; top with 3/4 of the marinade. Marinate in refrigerator at least 30 minutes, turning once. Drain tuna and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade. Broil 4-5 inches from source of heat for 3 minutes. Tuna should be pink in the center when removed from heat. Transfer to serving platter and sprinkle with lemon peel.
Herb Roasted Tilefish
Herb Roasted Tilefish
Ingredients
- 4 golden tilefish fillets (scaled and cleaned)
- Kosher salt as needed
- Fresh cracked black pepper
- 1 teaspoon fresh chives, minced
- 1 teaspoon fresh rosemary, minced
- 1 ounce lemon oil
Directions
Pre-heat oven to 400 degrees Fahrenheit. Season the fish by rubbing a little lemon oil all over the flesh and skin of the fish. Next, season with the herbs, freshly ground black pepper and sea salt. Place on a sheet pan, skin side down, and roast in a 400 degrees Fahrenheit oven for about 12-15 minutes or until fish is just cooked.
Italian Seared Grouper
Italian Seared Grouper
Ingredients
- 6 (6-ounce) well-trimmed center cut grouper fillets
- 2 tablespoons dried basil
- 1 teaspoon dried sage
- 3 tablespoons dried parsley
- 1 tablespoon cracked black pepper
- 1 teaspoon kosher salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
Directions
Blend all seasoning for grouper crust. Lightly dust grouper on one side and set aside. Heat skillet and place olive oil in pan. Make sure pan is hot. (A drop of water should pop when added to skillet.)
Sear grouper for 2 minutes with herb side down. Reduce heat to medium and flip fish. Cook an additional 3 minutes and remove from the pan.
Recipe adapted from Chef Rob Stinson, Mississippi Chef, 2009 Great American Seafood Cook-Off
Lemon Butter Shrimp
Lemon Butter Shrimp
Ingredients
- 2 pounds of shrimp peeled and deveined
- 1 1/2 stick of butter (unsalted)
- 1 clove of garlic minced or pressed
- Black pepper (to taste)
- Lemon, lime juice (to taste optional)
- 2 teaspoon hot sauce
Directions
Melt butter over low heat in large frying pan with lemon juice (optional). Sauté garlic in butter until translucent. Add shrimp, pepper, and hot sauce to taste. Stir until cooked. May be served over rice.
Recipe credit: Walter Coghlan
Lobster Mac and Cheese
Lobster Mac and Cheese
Ingredients
- 1 pound of high quality dry pasta in a shape that will hold sauce well, such as orzo or a flat, ribbon pasta
- 8 ounces of mascarpone
- 4 ounces of creamy goat cheese
- Pinch of ground nutmeg
- 1/2 teaspoon sea salt
- Pinch of white pepper
- 2 ounces of heavy cream
Set out all ingredients at room temperature 1 hour before preparing. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.
Butter Poached Lobster
- 1-1/2 pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail)
- 1 pound of salted butter
- 1 tablespoon of water
Cut butter into 1 inch chunks. Hold at room temperature up to one hour. Bring 1 tablespoon of water to a boil in heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low. If using claw or knuckle meat, add meat to pan. Do not chop or cut. If using tail meat, cut tails into one inch medallions. Gently incorporate into butter. Cover and hold at low heat.
To Serve
Spoon 4-6 ounces of mac and cheese into center of a pasta bowl or plate. Arrange 3 ounces of lobster meat on top and on side of the mac and cheese. Use equal amounts of claw, knuckle and tail meat. Ladle 1-2 ounces of butter sauce over the meat. Serves 8. ENJOY!
Recipe adapted from Chef Margaret Salt McLellan, Maine Chef, 2011 Great American Seafood Cook-off.
New England Baked Haddock
New England Baked Haddock
Ingredients
- Four 8-ounce fillets of haddock (skinned)
- 1-1/4 cups low-salt butter cracker crumbs
- 1 lemon
- 8 tablespoons butter, melted
- Dry white wine (pinot grigio)
- 1 teaspoon hot sauce
- salt & pepper
- Paprika & parsley flakes for garnish (optional)
Directions
- Dry fillets with paper towels and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish just large enough to hold the fillets. Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. Tuck the thin tail sections of the fillet underneath, so that each portion is of equal thickness.
- Sprinkle each fillet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.
- Add more melted butter on top and about two to three tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with paprika.
- Bake on the top rack in a preheated 425-degree oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. The fish is done at 145 degrees. Top it off with some parsley flakes for garnish, and serve immediately.
New England Style Clam Chowder
New England Style Clam Chowder
Ingredients
- 2 (7ounce) cans of minced clams
- 1/2 cup of diced celery
- 1/2 cup of minced onion
- 2 cloves of fresh garlic minced
- 1 1/2 cup cubed potatoes
- 1/2 cup diced carrots
- 5 slices of diced cooked crispy bacon
- 1/3 cup butter
- 1/3 cup flour
- 2 1/2 cups of heavy cream
- 1 tablespoon of dried dill
- 1/2 teaspoon of Old Bay Seasoning
- 1/2 teaspoon salt
- 1 teaspoon of ground black pepper
- 2 dashes of Tabasco sauce
Directions
Drain the juice from the clams and reserve for later use. Set both aside. Boil potatoes and carrots until just tender. Drain off boiling water then set aside.
In a heavy saucepan sauté onion, garlic and celery in the butter. Cook until onions begin to turn clear.
Add flour to the saucepan and whisk until well combined. Add juice from clams and bring to a low boil.
Add heavy cream and reduce heat. Add the cooked potatoes and carrots. Then add the dried dill, bay seasoning, salt, and pepper. If mixture is too thick a bit of water may be added.
Prior to serving add clams, bacon, and Tabasco.
Serves 4.
Recipe credit: Lydell Reed
Old Bay Crusted Skate Wing
Old Bay Crusted Skate Wing
Old Bay Crusted Skate Wing
- 2 skate wings
- 3 cups white bread crumbs
- 2 cups milk
- 1 whole egg
- 1 cup flour
- 1 tablespoon Old Bay seasoning
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Wash, clean, fillet, and portion skate wing. Dredge skate wing in flour. Mix egg and milk together. Dip floured skate wing in mixture, then place in seasoned bread crumbs (bread crumbs, Old Bay and parsley). Fry until golden brown. Add salt and pepper to taste.
Mashed Fingerling Potatoes
- 14 small fingerling potatoes
- 1 ounce butter
- 1 ounce milk
- 1 teaspoon white pepper
- 1 teaspoon salt
Boil potatoes until tender. Place in a food processor. Add butter and milk. Season with white pepper and salt.
Red Pepper Remoulade
- 2 red peppers
- 1 cup mayonnaise
- 1 tablespoon capers
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup white wine
Dice red peppers, removing stems and seeds. Sauté in olive oil. Puree red peppers with white wine. Strain peppers. Add mayonnaise and chopped capers. Season to taste and serve.
Recipe from Chef James A. Lauser, Delaware chef, 206 Great American Seafood Cook-off
Opah Chili
Opah Chili
Ingredients
- 1 lb ground opah*
- 2 tbsp taco seasoning
- 1 large yellow onion, diced
- 1 (16 oz) can white kidney beans
- 1 (16 oz) can red kidney beans
- 1 jar (12–15 oz) salsa of choice
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- Salt and pepper to taste
- Crushed red pepper flake to taste
- 3 cups of water
- Vegetable oil
Directions
Add some vegetable oil to pan over medium-high heat.
Add fish to pan followed by the taco seasoning. Stir to ensure all the fish gets coated with seasoning, working to break up any chunks. Once the fish is browned, transfer it to a Dutch oven or similar size pot or to a slow cooker.
Add a little more oil to the hot pan and sauté your diced onion. Once the onion browns and softens, add it to the cooked fish.
Add the canned beans, salsa, granulated onion, garlic, salt, pepper, and crushed red pepper flake.
Add 3 cups of water, mix everything together, and set your pot over a low heat or your slow cooker to high.
Stir chili occasionally to help the flavors come together. It will thicken as it cooks, but if you find it getting too thick, simply add a little more water. You may also wish to adjust the seasonings.
The chili should take about 2 hours on low if you’re using the stove, or 5–6 hours with a slow cooker.
*The ground opah in this recipe is derived from opah “flank” (abductor/adductor muscle). Ask your fishmonger to grind it for you if don’t have a meat grinder at home. Alternatively, you could use an 80/20 ratio of ground opah flank and ground opah belly.
Recipe by Tommy the Fishmonger and courtesy of Catalina Offshore Products, San Diego, CA.
Orange-Broiled Shark Steaks
Orange-Broiled Shark Steaks
Ingredients
- 1 pound shark, fresh or frozen
- 1/2 cup orange juice
- 2 tablespoons catsup
- 2 tablespoons salad oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 tablespoon sesame seeds, toasted
Directions
Thaw fish if frozen. In a bowl, combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper to make the marinade. Reserve 1/4 cup of marinade for basting and pour the rest over shark steaks in a shallow dish. Cover and refrigerate for two hours. Drain fish. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than 1-inch thick, turn fish over when half done. Brush again with marinade; sprinkle with sesame seeds. Serve with rice and stir-fry vegetables.
Recipe credit: University of Delaware Sea Grant Program
Pacific Sardines Monterey Style
Pacific Sardines Monterey Style
Ingredients
- 1 1/2 pounds fresh sardines, cleaned
- 6 sprigs fresh parsley, fried
- 2 lemons, quartered
- Salt to taste
- 2 cups frying oil
Batter Mix
- 3/4 cup flour
- 2 tablespoons olive oil
- 1 cup warm water
- 2 egg whites, beaten stiff
- 1/2 teaspoon salt
Directions
To make the batter, blend flour, oil, water, and salt. Then, fold in egg whites.
Dip sardines into mixture, one by one, and place them into hot (350°F) frying oil.
Drain the batter-fried sardines on paper towels and sprinkle with salt. To serve, place sardines on a plate, sprinkle with fried parsley, and garnish with lemon slices.
Recipe credit: Chef Robert Mancuso, Sardine Factory Restaurant, Monterey, California.
Pan Fried Scup
Pan Fried Scup
Ingredients
- 3 pounds scup, whole, dressed
- Cooking oil
- Cornmeal, white stone ground if available
- Butter or margarine
- Lemon juice
- Salt
- Pepper
Directions
Wash and remove excess moisture from fish by patting dry with a paper towel.
Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
Heat oil in a skillet until hot.
Place fish in skillet after shaking off excess cornmeal.
Adjust heat so that fish fry quickly but do not burn.
Turn fish when the edges are crisp and brown.
Cook 2 to 3 minutes more to brown the second side.
Remove cooked fish and place on a paper towel to drain.
Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste.
Serve as soon as possible.
Pan Roasted Rockfish with Crab and Tomato Salsa Fresca
Pan Roasted Rockfish with Crab and Tomato Salsa Fresca
For the salsa fresca
- 1/2 pound crabmeat
- 2 ripe tomatoes, seeded and chopped
- 1 small cucumber, peeled, seeded, and chopped
- 1 tablespoon capers, drained
- Salt and pepper to taste
- 1 ½ tablespoons olive oil
- 1 teaspoon red wine vinegar
For salsa fresca, in a bowl, mix all ingredients gently so not to break the crabmeat. Set in refrigerator to allow flavors to develop.
For the fish
- 4 (6-ounce) rockfish fillets
- Salt and pepper to taste
- 2 tablespoons canola oil
In a 10-inch sauté pan, heat oil over medium heat. Season both sides of the fillets with salt and pepper. Add fillets to the pan and cook for about 3 minutes until first side is golden brown. Turn and cook for about 2-3 minutes longer until golden brown on both sides and opaque in the center. Place rockfish on a plate and spoon crab and tomato salsa fresca on the top or side.
Recipe adapted from Chef Simos Marmaras, NOAA Chef, 2005 Great American Seafood Cook-Off
Pan Roasted Wahoo on Citrus Arugula Salad
Pan Roasted Wahoo on Citrus Arugula Salad
Ingredients
- 4 (2-ounce) wahoo fillets
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons canola oil
Directions
Season wahoo with salt and pepper and brush with olive oil. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side.
For the vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons rice-wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 2/3 cup blended oil (75% canola, 25% olive oil)
- Salt and freshly ground black pepper
In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.
For the salad
- 1 small red onion, thinly sliced
- 1 cup rice-wine vinegar
- 8 cups arugula
- 1 clementine, peeled and segmented
Marinate the sliced onion in the vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments. Toss with 1/2 to 3/4 cup citrus vinaigrette.
Recipe adapted from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
Parmesan Crusted Swordfish
Parmesan Crusted Swordfish
Ingredients
- 2 swordfish steaks, 5 oz. each
- 2 tablespoons flour and 2 tablespoons water
- Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic
- 3 tablespoons extra virgin olive oil
Sauce
- Olive oil for sautéing
- 2 tablespoons prosciutto ham, diced
- 2 cloves fresh garlic, sliced
- 2 tablespoons red onions, small dice
- ½ cup chicken stock
- 1 tablespoon butter
- 2 cups fresh spinach, trimmed
- 2 tablespoons golden raisins
- 3 tablespoons ripe tomato, diced
- Salt and pepper to taste
Mashed Potatoes
- 2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish
Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.
To serve: Place swordfish over bed of mashed potatoes, top with sauce, and garnish.
Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.
Rob Reper
Virginia Beach, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.
Poached Wreckfish with Leek Veloute and Rock Shrimp
Poached Wreckfish with Leek Veloute and Rock Shrimp
Corn and Leek Veloute
- 1 cup butter
- 2 ears Silver Queen Corn, shucked and cut off cobb
- 1 leek, white part thinly sliced
- 1 ¾ cups flour
- 1 teaspoon Old Bay Seasoning
- 1 pinch, cayenne pepper
- 1 pinch, white pepper
- ¼ teaspoon cumin
- 1 ¾ cups heavy cream
- 2 ½ cups water
- 1 cup lobster stock
- ½ cup crab stock
- Salt and pepper to taste
Combine all liquid ingredients and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste). Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.
For Wreckfish
- 1 quart chicken stock
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 garlic clove, peeled
- 4, 6-ounce wreckfish filets
- ½ pound rock shrimp
- 1 tablespoon clarified butter
Bring chicken stock to 160 degrees, and add spices. Simmer for ten minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved. Melt butter in small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.
Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina
Pollock Encrusted with Caramelized Onion
Pollock Encrusted with Caramelized Onion
Ingredients
- 2 6-ounce pollock fillets
- 1 cup onion, diced
- 3 cloves garlic, minced
- 3 tablespoons vegetable oil
- ½ cup dry vermouth
- 1 lemon, cut in half
- 1 tablespoon butter
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
Mix salt, black pepper and flour together. Heat sauté pan on high heat. Add oil to pan. Add onions and garlic to pan and sauté until the onions are translucent. Dredge the pollock fillets in the seasoned flour. Lay the fillets on the sautéed onions and cook on high heat for two minutes. Using a spatula, turn the fillets once, being careful not to scrape the caramelized onions from the fillets. Cook for one minute. Deglaze the pan with the vermouth. Immediately squeeze the lemon over the fillets then add the butter and let cook on high heat for one minute before serving.
If using skin-on fillets, use white side of fish. To reduce calories, make these changes: Omit the oil and sauté onions and garlic in pan spray. Omit the flour. Season fish with salt and pepper, and apply to sautéed onions. Omit the butter.
Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant.
Pollock Reuben
Pollock Reuben
Ingredients
- 4 Wild Alaska pollock fillets, 4 to 6 oz.
- 4 tsp Coriander, ground
- Salt and paper, to taste
- 8 slices of rye bread
- 4 oz. thousand island dressing, prepared
- 8 slices Swiss cheese
- 2 cups Sauerkraut, prepared, drained
- 4 tbs butter, softened
Directions
Season each pollock fillet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Hold aside until needed.
Preheat oven to 400°F.
Lay out the 8 slices of bread and spread ½ oz. of thousand island dressing on each slice. Cut each piece of cheese on the bias, and place 2 of the cut slices on each piece of bread, covering as best you can.
Place one piece of fish on each of 4 pieces of bread. Top the fish with ½ cup of sauerkraut. Take the remaining 4 pieces of bread and close the sandwich, cheese down onto sauerkraut.
Heat a large oven-proof sauté pan. Butter top side of bread with ½ tbs of softened butter, place butter side down into hot pan. Griddle until golden brown.
Butter exposed side of bread, carefully flip sandwich and place pan into oven.
Cook 5 minutes, or until cheese is melted and sandwich is heated through. Remove, cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Potato Crusted Halibut
Potato Crusted Halibut
Ingredients
- 6 filets of halibut (6 ounces each)
- 3 eggs, whisked with ¼ cup water
- 2 cups of all natural dehydrated potato flakes
- ¼ cup finely chopped corn flakes
- 2 pinches of fresh chopped rosemary
- 2 pinches of fresh chopped thyme
- Salt and pepper
- ½ cup canola oil
- Juice of one lemon
Directions
Combine potato and corn flakes with the herbs. Season with salt and pepper. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently. In a large skillet, heat the oil over high heat for 30 seconds to a minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2-3 minutes), then lower the heat to medium and gently flip the fish. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.
Recipe credit: GASCO
Salmon with Spiced Broccoli, Currants, and Pecan Sauce
Salmon with Spiced Broccoli, Currants, and Pecan Sauce
Salmon Ingredients
- 8 - 5-ounce salmon fillets, skin on
- Kosher salt
- 2 tablespoons cooking oil
Salmon Directions
Season fillets with salt. Heat cast iron pan on high heat. Add cooking oil. When oil is hot, carefully place fillets skin side down in pan. Gently press each fillet down to ensure skin is in even contact with pan before adding next fillet. Cook until skin begins to crisp and take on golden brown color (about 3 minutes). Gently flip fillets and turn off heat. Let sit for about 2 minutes to continue cooking.
Spiced Broccoli and Currants Ingredients
- 4 cups broccoli florets
- 2 tablespoons butter
- 1 cup diced onion
- ½ cup currants
- 1 teaspoon chili
Spiced Broccoli and Currants Directions
Preheat broiler. Bring heavily salted water to a boil. Put broccoli in water for 90 seconds. Strain and place on a rack to cool to room temp. In a large sauté pan brown butter and add diced onion. Cook until soft. Add in chili, currants, and broccoli. Toss to combine. Place in oven. Cook until edges of broccoli begin to char and crisp (about 3-5 minutes).
Pecan Sauce Ingredients
- 3 cups olive oil
- 2 cups chopped onion
- 16 cloves garlic
- 1½ cups pecans
- 5 tablespoons lemon juice
- 1 tablespoon molasses
- 1 cup water
Pecan Sauce Directions
Add onion, garlic, and olive oil to a saucepan. Bring to a simmer and continue to cook for about 7 minutes, until onions and garlic are soft. Add pecans and simmer for 5 minutes, until it has a toasty, nutty smell. Add lemon juice and molasses. Pour mixture into a blender. Add water. Puree on low speed, gradually increasing the speed until mixture is smooth. Pass through a fine mesh strainer using the back of a spoon.
Recipe credit: Chef Barton Seaver, NOAA Chef, 2008 Great American Seafood Cook-off
Salt and Pepper Gulf Shrimp
Salt and Pepper Gulf Shrimp
Salt and Pepper Gulf Shrimp Ingredients
- 8 head-on shrimp (body peeled)
- 1/2 cup corn starch
- 1/2 cup flour
- 2 cloves garlic (thinly sliced)
- 1/2 teaspoon cayenne pepper
- 2 green onions (sliced thin)
- 16 ounces corn oil
- 6 ounces of NOLA BBQ Sauce
Salt and Pepper Gulf Shrimp Directions
Combine flour, salt and corn starch. Toss shrimp in flour mixture. Heat oil in heavy sauce pot to 350 degrees. Fry shrimp in oil for 2-3 minutes. Remove from oil and allow to drain on dry paper towel. Toss cooked shrimp with cayenne, garlic, green onions and white barbecue sauce.
Sauce Ingredients
- NOLA BBQ Sauce
- 6 ounces white Worcestershire sauce
- 16 ounces Abita SOS beer, or another similar wheat pilsner
- 1 ounce hot sauce
- 2 cloves garlic (minced)
- 1 ounce rosemary (chopped fine)
- 4 ounces heavy cream
- 4 ounces butter
- 1 tablespoon black pepper
- 1/2 ounce oil
- Salt to taste
Sauce Directions
Heat oil in sauce pan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by 1/2. Add Worcestershire, cream and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.
Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off.
Sautéed Petrale Sole with Gold Tomato Sauce
Sautéed Petrale Sole with Gold Tomato Sauce
Gold Tomato Sauce
- 4 pounds very ripe gold heirloom tomatoes, stemmed and quartered
- 2 medium shallots, peeled and sliced
- 1 clove of garlic, smashed
- 1 cup Pinot Grigio, or similar dry, fruity white wine
- ¼ cup white wine vinegar
- 4 tablespoons heavy cream
- Salt and freshly ground pepper
In a sauce pan, reduce shallot, garlic, wine and vinegar to 2-3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for a 3-5 minutes. Strain sauce through a fine sieve and set aside.
Sauteed Petrale Sole
- 4 6-ounce skinless petrale sole fillets
- All-purpose flour for dredging
- Salt and pepper
- Canola oil and cold butter for cooking
- Minced chives
Over medium heat, heat 2-3 tablespoons canola oil in a large sauté pan. Season sole with salt and pepper on both sides. Dredge in flour, patting off excess. Lightly sauté 2-3 minutes a side until lightly browned. Remove to a paper towel lined plate. Drain off excess oil from pan. Ladle in gold tomato sauce, add fillets back to pan, and add in cold butter, swirling pan to emulsify. Baste fillets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly. To serve, place each sole fillet on a plate and spoon tomato sauce over the fillet.
Recipe adapted from Chef Ian MacBride, California chef, 2009 Great American Seafood Cook-off
Sautéed Sablefish with Asparagus
Sautéed Sablefish with Asparagus
Ingredients
- One 10-12 oz sablefish fillet
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup cornstarch
- 1 bunch asparagus
- 1/4 cup oil (olive, rice, or peanut oil will all work)
- Salt and pepper to taste
- 1 garlic clove
Directions
Clean the fillet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the fillet in half.
Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish fillets with cornstarch and lay them down in the hot pan.
Pan-fry the sablefish for 1-2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
Serve and enjoy a crispy, mildly sweet sablefish fillet.
From Chef Robert Ruiz of Harney Sushi:
One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.
Sea Scallops with Horseradish and Red Pepper Sauce
Sea Scallops with Horseradish and Red Pepper Sauce
Ingredients
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 pound fresh sea scallops
- 1 clove garlic, chopped
- ½ tablespoon fresh lemon juice
- 1/8 cup dry white wine
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons horseradish
- Pinch of white pepper
- Pinch of chopped parsley
- ½ cup heavy cream
Directions
Rub pepper lightly with oil and roast in 400 degree oven until almost black. Place in a plastic bag to sweat, then clean skin away and remove seeds. Puree in a food processor and set aside.
Heat oil in a heavy skillet over medium heat and sear scallops on each side for about 1½ minutes. Remove scallops and set aside.
- Brown garlic in a little butter. Add lemon juice, wine and mustard and stir well. Add horseradish, pepper and parsley. Slowly add cream and red pepper puree and stir well. Lower heat and reduce to desired thickness.
- Place scallops on plate and lace the sauce around the scallops. Additional serving suggestion: Serve scallops over a bed of fresh sautéed spinach.
Mark Kimmel, AAC
Culinary Arts Instructor, Chesterfield Technical Center
Richmond, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant
Seafood Panzanella Salad
Seafood Panzanella Salad
Ingredients
- 8 littleneck clams, rinsed of sand
- 4 large sea scallops, muscle removed
- 3 ounces calamari (squid) rings
- 3 ounces monkfish, skinned and cut into bite-size pieces
- 1/2 cup large diced tomato
- 1/2 cup julienned cucumber
- 1/4 fennel bulb, julienned; reserve a few fronds for garnish
- 4 basil leaves chiffonade; plus a couple of whole leaves for garnish
- 1 scallion cut lengthwise into thin slices; reserve the green top for garnish
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, sliced
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1 cup water
- 1 large baguette
Directions
Remove crust from the bread. Cut into 1/2-inch cubes. Lightly toast bread in a 350 degrees Fahrenheit oven and set aside. You’ll need about 1/2 cup of toasted bread cubes for the recipe. Heat a large saute pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from oil and set aside. Add garlic and brown slightly. Add calamari and toss quickly. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a 1/2 cup of liquid left when the dish is finished. Put cut vegetables into a large bowl with basil. Season with salt and pepper. Add bread cubes and toss. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds. Pour remaining seafood broth around each plate.
Recipe credit: Chef Jim Weaver, New Jersey chef, 2004 Great American Seafood Cook-off.
Seafood Stew
Seafood Stew
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups no salt added diced tomatoes with juice
- 1 cup chicken broth
- 4 ounces green bean cut into 1-inch pieces
- 1 potato cut into 1/4 inch cubes
- 4 ounces fish fresh your choice (snapper works best) cut into bite size pieces
- 6 ounces small shrimp (41-50 per pound) peeled and deveined
- 1 teaspoon corn starch mixed with cold water
Directions
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt pepper; cook for roughly 1 minute.
Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
Add corn starch and water stirring constantly until thickened just enough to coat the back of a spoon.
Recipe credit: Walter Coghlan
Seared Albacore Tuna
Seared Albacore Tuna
Ingredients
- 6, 5-ounce portions of tuna
- 2 tablespoons olive oil
- 1 cup chopped green onions
- 1 lemon, quartered and seeded
- Pinch of salt
- Pinch of pepper
Directions
Place tuna on a plate. Coat tuna with olive oil and a sprinkle of salt and pepper.
- Heat a heavy skillet over medium high heat. Sear tuna to medium rare (about 1 minute on each side) and quickly remove from heat.
- Garnish with green onions and lemon.
Seared Red Snapper with Roasted Chipotle Broth
Seared Red Snapper with Roasted Chipotle Broth
Ingredients
- 8 8-ounce snapper fillets with skin on
- Kosher salt
- Cracked black pepper
- Chipotle powder
- 6 ounces olive oil
- 2 ½ beef steak tomatoes, quartered
- 5 each whole peeled garlic
- 2 each whole peeled shallots
- ¼ teaspoon chipotle powder
- 1/8 teaspoon black pepper
- ¾ teaspoon of kosher salt
- 5 teaspoons tomato powder
- 1 quart water
- ¾ tablespoon sugar
- 1 ½ teaspoons chicken base
- 1 ¼ tablespoons modified food starch
- 1 ounce olive oil
- 16 sprigs of cilantro leaves
Directions
Cut the snapper fillets in half on bias. Season both sides with seasonings. Set aside. Place tomatoes, garlic, shallots and pepper in sauce pan. Sauté with olive oil until well caramelized. Add the water, salt, tomato powder, sugar and base. Simmer for 20 minutes. Add the food starch and cook for another 5 minutes. Remove and strain. Sear the snapper in saute pan on both sides until fish is cooked. Place 2 ounces of the broth on bottom of each bowl. Place 2 4-ounce pieces of fish in the broth. Garnish with cilantro.
Recipe adapted from Chef Andre Bienvenu, Joe’s Stone Crab, Florida chef, 2008 Great American Seafood Cookoff
Sesame Crusted Pan Seared Scallops With Asian Vinaigrette on Salad
Sesame Crusted Pan Seared Scallops With Asian Vinaigrette on Salad
Asian vinaigrette
In a bowl add ginger, green onion, cilantro, rice wine vinegar, sesame oil, soy sauce, 1 tablespoon of canola oil, and sake. Whisk ingredients together. Set aside.
Pan Seared Scallops
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 green onion, minced
- 2 tablespoons cilantro leaves, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons canola oil, divided
- 1 tablespoon sake or rice wine
- 12 large sea scallops
- Salt and pepper
- ½ cup sesame seeds
- 4 cups mesclun salad mix
Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
In a sauté pan, over medium-high heat, add remaining tablespoon canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute. Place on top of mesclun salad and drizzle with Asian vinaigrette dressing.
Chef Dominador Valeros, Hampton, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant
Shrimp Creole
Shrimp Creole
Ingredients
- 3 to 4 pounds medium-size fresh shrimp, peeled, deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 3/4 cup chopped green onions
- 1 large green pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper, ground
- 2 bay leaves
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon chopped parsley
- Hot cooked rice
Directions
Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally.
Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Recipe credit: Walter Coghlan
Skate Casserole
Skate Casserole
Ingredients
- 1 pound skate fillet, cut into ½ inch pieces
- 1 cup mushrooms, sliced
- 3 stalks celery, diced
- 4 tbsp. onion, grated
- ½ cup green pepper, minced
- ½ cup cracker crumbs
- 6 tbsp. butter or margarine
- 2 cups milk
- 4 tbsp. cheddar cheese, grated
- 4 tbsp. flour
- ⅛ tsp. basil
- ½ tsp. salt
- ¼ tsp. pepper, freshly ground
- Pinch nutmeg
Directions
Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Sauté for about 10 minutes or until celery is tender. While mushrooms are sautéing, make sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth. Add skate to mushroom mixture and cook for about 5 minutes. Combine skate and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese. Bake for approximately 20 minutes at 350°F or until casserole is golden brown.
Recipe from North Carolina Sea Grant
Skipjack Tuna Ceviche
Skipjack Tuna Ceviche
Ingredients
- 1/2 pound skipjack tuna, cleaned of skin and blood line
- Salt and freshly ground black pepper
- 2 tablespoons pepitas (pumpkin seeds), toasted and crushed
- Botarga vinaigrette (recipe below)
Directions
Make sure the tuna is very cold. Dice tuna into 1/4-inch cubes using a very sharp knife. In a stainless-steel or glass bowl, mix tuna with 1/2 of the vinaigrette, salt, and pepper. Refrigerate for 20 minutes. Add remaining vinaigrette to the chilled ceviche. Adjust the seasonings again. Serve chilled, garnished with crushed pepitas.
For the vinaigrette
- 2 tablespoons pepitas, toasted and crushed
- 1 ounce tuna botarga (dried caviar, or any other botarga will do, chopped)
- 1/4 cup freshly squeezed lime juice
- 3/4 cup extra-virgin olive oil
- 1/4 cup pumpkinseed oil
- Salt and freshly ground black pepper
With the blade running, add pepitas, botarga, and lime juice to the food processor. Add the oils and process until incorporated. Season with salt and pepper.
Recipe credit: Chef Guillermo Pernot from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
Slow-Roasted Sockeye Salmon on a Fennel and Herb Salad
Slow-Roasted Sockeye Salmon on a Fennel and Herb Salad
Ingredients
- 1½ pounds sockeye salmon fillet, skinned
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced fennel bulb
- 1/2 cup very thinly sliced red onion
- 6 tablespoons seasoned rice-wine vinegar
- Kosher salt
- 1/2 cup parsley leaves, gently packed
- 1/2 cup cilantro leaves, gently packed
- 1/4 cup tarragon leaves, gently packed
- 1/4 cup spearmint leaves, gently packed, torn if large
- Coarse sea salt
Directions
Trim salmon of any gray fat and pull out pin bones with fish tweezers or needle-nosed pliers. Holding a knife at a 30° angle to the cutting board, cut the salmon into 6 wide slices, about ½-inch thick. Arrange them in a shallow baking dish. Lightly crush the coriander and fennel seeds in a mortar and pestle or by putting them in a skillet and using the bottom of a heavy pot to crush them. Sprinkle seeds over the fish, then pour on ½ cup olive oil. Marinate the fish in the refrigerator for at least 1 hour. Toss the fennel and onion with the vinegar and let the salad sit at room temperature while the fish is marinating.
Preheat the oven to 225°F. Remove the fish from the oil and use your fingers to wipe off most of the marinade, but allow some of the oil and seeds to remain on. Arrange the fillets on a baking sheet and sprinkle lightly with kosher salt. Bake for 15-20 minutes, or until the fat between the layers of fish just begins to turn opaque and the fish flakes slightly when nudged with your finger. It will appear to be underdone because the color will be vivid, but it will be fully cooked.
Meanwhile, finish the salad: tip the bowl with the fennel and onion to drain any excess liquid. Toss in the herbs, drizzle with remaining olive oil, and toss again.
Spread the salad onto plates and carefully place a fish fillet in the center of each. Sprinkle the fish with a pinch of sea salt. Serve right away.
Recipe credit: Jerry Traunfeld, Executive Chef of The Herbfarm in Woodinville, Washington
Smoked Sablefish with Pineapple-Orange Soy Glaze
Smoked Sablefish with Pineapple-Orange Soy Glaze
Ingredients
- 1 cup pineapple juice
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon garlic chili paste
- 6 ounces smoked sablefish
Directions
Preheat oven to 400 degrees fahrenheit. Combine first four ingredients in a small saucepan over medium heat and reduce by half. Sear sablefish in a hot sauté pan and finish cooking in a 400 degrees fahrenheit oven. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.
Recipe adapted from Chef Stefani Marnon, Alaska chef, 2005 Great American Seafood Cook-off.
Sole Sliders
Sole Sliders
Slaw Ingredients
- Chiffonade green cabbage, and red cabbage
- Julienne carrots
- Mango dressing
- 1 1/2 tbs lemon juice
Slaw Directions
Add the mango dressing and lemon juice to large mixing bowl and whisk together until fully combined.
Add in the cabbages, carrots, pineapple, and mango stir well to combine.
Refrigerate for at least two hours before serving.
Sole Cake Ingredients
- Diced green peppers, sautéed
- Diced onions, sautéed
- Chopped sole
- Panko bread crumbs
- Salt and pepper
- Italian bread crumbs
- Chopped fresh parsley
Sole Cake Directions
Mix together sole, bread crumbs, panko bread crumbs, parsley, peppers, onions, salt, and pepper.
Form into 2 oz patty and place on a lightly greased saute pan.
Pan fry till golden crust is present on both sides of the cake, and an internal temperature of 155 degrees.
Bun and Aioli Ingredients
- Sweet Hawaiian buns
- 1 cup homemade sweet hot mustard sauce
- 3 cups mayonnaise
Bun and Aioli Directions
Mix mayonnaise and sweet hot mustard sauce in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Sear buns with aioli.
Recipe and photo courtesy of Rhode Island Sea Grant. Recipe created by Westerly Career and Technical Education Team, winner of the 2019 Rhode Island Seafood Cook-Off.
Spanish Style Sea Bass
Spanish Style Sea Bass
Ingredients
- 2 pounds sea bass, fresh or frozen, fillets or steaks
- 2 medium tomatoes, thinly sliced
- ½ small cucumber, thinly sliced
- ¼ cup onion, chopped
- ¼ cup green pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 2 tablespoons parsley
- 1 tablespoon white wine
- 2 tablespoon lemon juice
- ½ teaspoon marjoram
Directions
Thaw fish if frozen. Place fish fillets or steaks in greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter or margarine until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375 degree Fahrenheit oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with rice.
Adapted from a recipe provided by the University of Delaware Sea Grant Program.
Spicy Redfish Tacos
Spicy Redfish Tacos
Ingredients
- 4-5 cups vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup light-colored beer
- 2 pounds skinless redfish, cut into 4 by 1 inch strips
- 12 (6-inch) corn or flour tortillas
- 1 cup Spicy Mayonnaise (Mix 1 cup of mayonnaise with 1 chopped chipotle pepper in adobo sauce and 1 teaspoon adobo sauce. Adjust spiciness by adding more or less adobo sauce.)
- 3 cups shredded cabbage
- 1 ½ cups diced tomato
- 1 avocado, skinned, cored, and sliced
- Lime wedges (for serving)
- ½ cup chopped cilantro
Directions
Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large, deep, heavy-bottomed pan until oil measures 3 inches deep. Heat the oil over medium-high heat until it reaches 375°. While the oil heats, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200° oven while frying the fish. Pat the fish dry with paper towels, Add half the fish to the batter and coat. Use tongs to transfer the fish from the batter, one at a time, to the hot oil. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes). Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to the oven to keep warm. Batter and fry the remaining fish. Smear each of the warm tortillas with 1 tablespoon of Spicy Mayonnaise; add shredded cabbage, tomatoes, and avocado. Add 1-2 pieces of the fried fish to each tortilla and garnish with lime wedges and cilantro.
Recipe credit: Sam Grimley, sustainable seafood project coordinator, Gulf of Maine Research Institute, Portland, Maine
Spiny Dogfish Shark in Tomato and Citrus
Spiny Dogfish Shark in Tomato and Citrus
Ingredients
- 1 pound spiny dogfish shark, cut into 6 pieces
- 1 teaspoon salt
- ¼ cup olive oil
- 3 cloves garlic, crushed
- 8 sprigs coriander
- 6 tablespoons pureed tomato
- 2 tablespoons fresh citrus (lemon or lime) juice
- 1 teaspoon dried red chili peppers
- 1/3 cup water
Directions
Preheat oven to 425°F. Rub salt well onto dogfish pieces. Use a small amount of oil to coat a shallow baking dish and place dogfish in baking dish. Heat the remaining oil in a skillet and gently fry the garlic. Add the coriander, followed in a few minutes by the pureed tomato and citrus juice. Stir to mix ingredients together. Pour tomato-citrus sauce over the dogfish. Sprinkle the chili peppers over the dogfish and add water to the baking dish. Bake in a 425°F oven for 20 to 25 minutes.
Recipe credit: New York Sea Grant
Spiny Dogfish Tocks with Avocado, Onion, Cabbage, and Cilantro-Lime Yogurt
Spiny Dogfish Tocks with Avocado, Onion, Cabbage, and Cilantro-Lime Yogurt
Batter Ingredients
- 1 cup all-purpose flour
- 2 tbs cornstarch
- 1 tsp baking powder
- 2 tsp Old Bay Seasoning or similar seasonings blend
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1 cup beer or water
Batter Directions
In a large bowl, combine flour, cornstarch, baking powder, seasoning, salt and pepper.
Blend egg and beer, then quickly stir into the flour mixture. Let sit while you prepare the sauce and oil for frying.
Taco Ingredients
- 3 cups vegetable oil for frying
- 1 pound spiny dogfish fillets, cut into 2–3 oz portions
- 1 package corn tortillas
- 1/4 cup cilantro, washed and picked
- 1/4 cup red onions, finely chopped
- 1/4 cup red radish, shaved thin
- 1 cup cabbage, finely shredded
- 1 avocado, pitted and diced
- Cilantro lime-flavored Greek yogurt
- Limes for garnish
Taco Directions
Pour oil into a large Dutch oven and heat to 375 °F.
Once the oil is hot, dust fish pieces lightly with flour, then dip into beer batter. Fry until crisp and golden brown, about 2–3 minutes on each side, for a total of 6 minutes.
Drain on paper towels and then lay on a wire rack until all fish are done. Warm the tortillas in the microwave or on the stove.
Place a piece of fish in a tortilla and top with cabbage, onions, avocado, cilantro and squeeze on Cilantro lime-flavored Greek yogurt. Serve immediately and enjoy!
Recipe courtesy of Chef Pete J. Fischbach, Fischbach Food Service Consulting.
Spring Green Alaska Cod-Potato Cakes
Spring Green Alaska Cod-Potato Cakes
Cod Cakes
- 1 lb Alaska Cod fillets, fresh, thawed or frozen
- 1 cup cooked instant mashed potatoes
- 1/2 cup chopped green onion
- 1 tbs each chopped fresh parsley and thyme leaves
- 2 garlic cloves, minced
- 1 egg, beaten
- Salt and pepper, to taste
- 2 tbs unsalted butter
- 2 tbs canola oil
Directions
Fill a large saute pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Stir together cod flakes, mashed potatoes, green onion, parsley, thyme, garlic and egg, just until blended. Season with salt and pepper. Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties. Heat butter/oil mixture in a pan over medium heat. Add cakes (in batches) and sauté until browned on both sides; keep warm.
Sauce
- 4 oz. goat cheese, crumbled
- 1/2 cup plain Greek yogurt (regular or non-fat)
- 1 tbs fresh lemon juice
- 1 tbs lemon zest
- 1 tbs minced green onion or chives
Blend together goat cheese, yogurt, lemon juice, zest and green onion to make sauce. Serve sauce with cakes.
Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.
Steamed Mussels
Steamed Mussels
Ingredients
- 48 mussels in shells (approx. 2 dozen mussels per pound)
- 1/4 cup fresh parsley, chopped
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 cup white wine
Directions
Rinse and debeard mussels.
- Place parsley, onion, garlic, oregano, basil, and wine in a large saucepan. Add mussels.
- Cover with a tight lid and steam on medium heat for approximately 10 minutes, or until shells open. Agitate the pan during this time to cook the mussels evenly.
Recipe courtesy of Oregon Sea Grant
Striped Bass with Summer Corn Purée
Striped Bass with Summer Corn Purée
Striped Bass Ingredients
- 6 4-ounce pieces of striped bass, skin on
- 3 ounces canola oil
- 1 tablespoon butter
- 1 large pinch fresh thyme
- Salt and pepper
Striped Bass Directions
Season fish with salt and pepper. Cook in hot oil. Baste with butter and thyme.
Summer Corn Puree Ingredients
- 2 cups fresh corn
- 4 cups milk
- 1 pinch saffron
- 2 tablespoons butter
- 3 tablespoons chopped shallots
- Salt and white pepper
Summer Corn Puree Directions
Cook all ingredients together until corn is tender. Place corn in high speed blender. Puree with a little bit of the milk, adding more as needed, until smooth.
Recipe adapted from Chef Michael Schlow, Massachusetts chef, 2007 Great American Seafood Cookoff.
Swordfish Skewers
Swordfish Skewers
Ingredients
- 1 lb swordfish loin
- 1 cup mayonnaise
- 1/2 cup lemon juice
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp chopped garlic
- 1/2 cup chopped flat leaf parsley
Directions
- Mix mayonnaise, lemon juice, salt, pepper, and garlic in a medium mixing bowl.
- Cut swordfish into 2 ounce strips, marinate in mayonnaise and lemon juice mixture overnight. Soak eight 6-inch bamboo skewers in beer or water overnight.
- Skewer each strip and grill, bake, or pan fry for approximately two minutes per side over medium heat.
- Sprinkle with parsley and serve.
Wild Pacific Albacore Tuna “Melt”
Wild Pacific Albacore Tuna “Melt”
For the salad
- 6-ounce can of Wild Pacific albacore tuna (American tuna)
- 1 tablespoon grated carrot
- 1 tablespoon chopped celery
- 1 tablespoon chopped red bell pepper
- 1 teaspoon sliced chives
- 1 tablespoon chopped Kalamata olives
- 1 teaspoon chopped capers
- 1 lemon juiced and zested
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- 1 teaspoon balsamic vinegar
- 1 teaspoon Sriracha hot sauce
For the sandwich
- 2 thick slices artisan bread
- Handful baby spinach
- 2 slices provolone cheese
- 3 slices of tomato
- Butter for toasting
Combine all the ingredients together for the salad. Build the sandwich with the remaining ingredients and toast in butter either in the oven or on a stove-top. Serve hot.
Recipe credit: Chef Andrew Gruel, Owner and Operator of SlapFish in Huntington Beach, California
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