Spring Calamari & Fennel Stew Served over Crispy Polenta Fries -Warwick Area Career and Technical Center

Spring Calamari & Fennel Stew Served over Crispy Polenta Fries 

Warwick Area Career and Technical Center: Gianna Gioffreda, Camilo Restrepo, Marley Schmitz, and Troy Sinapi, with Chef Instructor Eva Niosi

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Serves 4 

Polenta Fries 

(Can make one or two days ahead. Must be cold and set before frying.)

Ingredients 

● 1 cup quick cooking polenta 

● 1 qt. water 

● 1 tsp. salt 

● 2 - 3 sprigs of fresh rosemary, finely chopped 

Directions 

1. Line an 8X8 baking dish with plastic wrap and set aside. 

2. Bring water and salt to a boil in a medium saucepan 

3. While water boils measure out polenta and rosemary. Combine ingredients in a separate bowl. 

4. Once water is boiling gradually add polenta and rosemary while stirring consistently. 

5. Continue stirring for about 3 - 5 minutes until the polenta is smooth and thick. 

6. Pour polenta into a pan and cover with plastic to smooth out and cool in the fridge for 1-2 hours (or overnight). 

7. Once polenta is solid, remove from the dish and cut into 3/4 inch thick strips. 

8. 8. Fry at 350°F for about 5 minutes or until golden and crispy. 

9. Serve 4 “fries” per dish. 

Spring Calamari & Fennel Stew 

Ingredients

¼ cup olive oil 

1 medium size spanish onion, julienne 

1 fennel bulb, whites only, julienne. Save the fronds for garnish. 

1 yellow pepper, julienne 

2 clove minced garlic 

2 anchovy fillet, chopped 

1 tsp. Crushed red pepper flakes

1 tsp. Dried oregano 

2 tsp. Kosher salt 

½ tsp. Black pepper 

1 cup white wine 

1- 15 oz. can diced tomatoes 

2 pound Rhode Island Calamari, tubes cut into rings and tentacles 1 pint of cherry tomatoes, halved 

2 Tbs. chopped fresh parsley plus more for garnish. 

2 lemons, cut in half for garnish 

Directions

1. Heat olive oil in a pan, add in crushed red pepper and sweat onions and fennel until translucent. 

2. Add in garlic,yellow pepper and anchovy to soften. Season with salt,pepper and dried oregano. 

3. Deglaze the pan with white wine and bring to a simmer until reduced by half.

4. Add in the canned, diced tomatoes and the calamari. Simmer for 20-25 minutes until calamari is tender. 

5. In the last 5 minutes of cooking, add in cherry tomatoes to slightly soften and warm through. 

6. Remove from heat and stir in 2 Tbsp. chopped flat leaf parsley.  

7. Plate and serve with polenta fries and garnish with parsley, fennel fronds and a lemon half. Drizzle of Extra Virgin Olive Oil, kosher salt and fresh cracked black pepper.

Stuffed Calamari With Squid Ink Pasta- Chariho High School Culinary

Stuffed Calamari With Squid Ink Pasta

Chariho High School Culinary Program 2026

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Pasta Recipe

10 ounces (about 2 cups) all-purpose flour, plus more for dusting

2 whole large eggs (about 4 ounces)

4 large yolks from 4 large eggs (about 2.5 ounces)

4 teaspoons squid ink

1 teaspoon kosher salt, plus more for salting water

Method of Prep:

1. Mix all ingredients together in a bowl or on the table.

2. Knead till smooth, then let dough rest for 4-24 hours

3. Roll dough out to desired shape and size.  

4. Boil in water for 2 min or until al dente

5. Toss pasta in olive oil, butter and salt and pepper

6. Serve on the side with the sauce and calamari on plate

Stuffed Calamari Stuffing Recipe

2 shallot minced and sauteed

1 red pepper small diced and sauteed with shallot

3 cloves of garlic minced 

8 oz flaked cooked white fish

8 oz of ground chorizo 

2 cups of bread crumbs

¼ cup parmesan cheese

2 TB minced parsley

1 egg whisked

¼ lb melted butter

2 TB olive oil

2 TB white wine

Method of Prep:

1. In a bowl mix all ingredients together

2. Place stuffing in a piping bag and fill the calamari tubes ⅓ of the way, over-filling will cause the calamari to burst.  Secure the top with a tooth pick

3. Place in a casserole dish with ½ cup of hot water and ¼ cup of white wine

4. Bake at 350 degrees for 30min or until the internal temperature is 165 degrees

5. Serve with sauce and pasta

Roasted Red Pepper Sauce

16 ounces of  roasted red peppers 

6 oz sauteed cherry tomatoes 

1/4 cup extra virgin olive oil

2 tbsp minced shallot

2 cloves garlic minced

2 tbsp packed chopped fresh basil

1 tbsp capers

Zest of 1 lemon

Juice of 1/2 lemon 

1/2 tsp salt

1/4 tsp black pepper

Method of Prep:

1. Place all ingredients in a blender, blend till smooth

2. Heat in pan and season as needed

Gochuchang Soy Squid William M. Davies Jr. Career and Technical High School

Gochuchang Soy Squid 

William M. Davies Jr. Career and Technical High School

This recipe was prepared as part of the 2026 RI Seafood Cook-off

Gochuchang Soy Squid

Ingredients

1 lb. Squid, rings & tentacles

2 oz. Vegetable Oil, divided

1 cup Water

2 TBSP Ginger Root, Grated

½ lb. Spanish Onion, small dice

1 oz. Rice Wine Vinegar

3 oz. Soy Sauce

2 TBSP Brown Sugar

2 TBSP Garlic, Minced

1 tsp. Sesame Oil

1 TBSP Gochuchang

2 TBSP Navel Orange, Juiced

Salt & Pepper To Taste

½ lb Green Beans

½ lb Red bell Peppers, Sm Dice

1 TBSP Corn Starch

1 tbsp Cold Water 

Directions

1. In a small mixing bowl, combine rice wine vinegar, soy sauce, brown sugar, gochuchang, & juice of oranges; mix to incorporate

2. Blanch green beans in a rolling boil of salted water for 1-2 minutes to par cook.

3. Shock in ice water for future use.

4. Heat 1 oz vegetable oil (reserve remaining oil for later use) and sesame oil on medium heat, add onion, garlic & ginger, saute until onion is translucent

5. Once onions are translucent, add soy sauce mixture and reduce by half.

6. Once reduced add squid and cook for 2-4 minutes, until squid is cooked. If overcooked, squid will get chewy. 

7. Season as needed

8. Heat saute pan with remaining 1 oz of oil over medium heat.

9. Add green beans & diced peppers and cook to desired doneness. Season with salt & pepper.

10. Mix together corn starch and water to create a slurry. Add to squid and sauce to thicken to desired consistency

Crispy Shallots

Ingredients

2 large shallots

2 cups vegetable oil 

Salt and pepper to taste

Directions

1. Thinly slice shallots crosswise into rings.

2. Line small baking sheet with paper towel

3. Combine shallots & oil in a small sauce pan. Place over medium heat, stirring occasionally for about 15-20 minutes. (Turn down heat if starting to color quickly)

4. Once golden brown, scoop out with slotted spoon or spider web onto paper-towel-lined sheet pan.

5. While still hot, season with salt & pepper

Rice

Ingredients

1 cup white rice

2 cups vegetable stock

2 TBSP sesame oil

Salt and pepper to taste

Directions

1. Bring vegetable stock to a boil

2. Add rice to boiling stock. Lower to slight simmer & cover with lid. Cook for 10-15 minutes, until all liquid is absorbed & rice is tender.

3. Add sesame oil, salt & pepper to taste.

House-made Squid Ink Pasta tossed with Aromatics, Tomatoes and topped with Fried Calamari- East Providence High School Culinary Program

House-made Squid Ink Pasta tossed with Aromatics, Tomatoes and topped with Fried Calamari

East Providence High School Culinary Program

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Click the photo above to access the full recipe

Frutti di Mare- Westerly High School Culinary Program

Frutti di Mare

Westerly High School Culinary Program: Lucas Denslow, Nate Pachiga, Trista Thornton, Bella Weber, and Chloe Will, with Chef Instructor Jamie Finkelstein

This recipe was the winning dish in the 2026 RI Seafood Cookoff!

Garlic Leek butter

Recipe Yield: 1 lb

Ingredients

1 Leek, washed/sliced (white part only)

4 Garlic Cloves

2 oz. Blended Oil

1 Lb Tempered butter

Kosher Salt to taste

Preparation

1. Add the garlic to a pot with the oil and cook on low till fragrant.

2. Add the leeks and season with salt. Cooked covered for 15 minutes while stirring to sweat (not looking for color) until soft and translucent.

3. Puree in a blender until completely smooth then place into ice as to retain the color and flavors.

4. Add softened butter to a mixer with a whisk and mix on low speed to soften. Add in ½ at a time the puree to make sure it is combined completely and consistent. Place into a container and into the fridge.

Calamari

Ingredients

8 oz. Calamari, Cut

3 ea. Garlic cloves, sliced

1 oz. Olive Oil

3 oz. White Wine

5 oz. Tomato Puree

1 ea. Oregano sprig

Kosher salt to taste

Espelette Pepper to taste

Preparation

1. Sweat the garlic with the oil until soft and translucent. Add the calamari with the salt and continue cooking on low until the calamari begins to release moisture.

2. Add the white wine and cook on medium heat till it has cooked off.

3. Add the tomato puree and cook on low for 25-30 minutes till tender but slightly al dente. Finish by steeping in the oregano spring and remove before the oregano turns brown. Finish with Espelette.

4. Ice down and transfer into container

Mussel Broth

Ingredients

20 ea. Mussels, washed/debearded

1 ea. Whole Garlic, halved

½ cup White Wine

Water to taste

1 ea. Oregano sprig

Espelette Pepper to taste

1. Cook the halved heads of garlic face down in olive oil in a pot till fragrant. Add the oregano to lightly fry. Add the white wine and cook until the alcohol is cooked off. Add Espelette.

2. Add a layer of mussels at a time so you can control the cook then cover and steam.

3. Pull the mussels out one at a time as soon as they are cooked. Once pulled, remove the meat from the shells and make sure to leave the adductor attached to the shell (chewy and not the best texture). Store in a container. Strain and cool the broth. Add equal amounts of water.

Assembly:

1. Begin cooking pasta of your choice

2. Heat up red sauce of your choice and deglaze with the broth

3. Toss in the pasta once cooked into the red sauce as to allow it to fortify the flavors

4. Add mussels and slipper limpets (optional) as well as the stewed calamari and heat through.

5. Add in 2 Tbsp of the leek butter and grate in some parmigiano.

6. Plate up and top with chervil, fresh lemon zest, candied cured lemon, olive oil, espelette pepper, and more parmigiano

7. Top with fried squid ink bread crumbs.

Original source or Inspiration: Kevin O’Donnell, Giusto” 

Garlic Lemon Herb Roasted Monkfish with Cherry Tomatoes & Zucchini

This family-friendly, one-pan roasted monkfish is full of fresh lemon, garlic, and herbs, making it a simple yet flavorful meal. Cherry tomatoes and zucchini add sweetness and texture, while a light herb butter sauce keeps the fish juicy and delicious.

👉 Make It Your Own!
This recipe is easy to customize to fit your family’s taste! Feel free to:
✔ Adjust the herbs – use more or less thyme, rosemary, or parsley.
✔ Swap or add veggies – try bell peppers, asparagus, or mushrooms.
✔ Control the garlic level – use 2 cloves for a milder taste or 4 cloves for a bolder flavor.
✔ Add a little heat – sprinkle in a pinch of red pepper flakes if your family likes a kick!

Important Prep Step:

🔹 Monkfish fillets have a thin, tough membrane on the outside that must be removed before cooking.
🔹 Ask your fish market to remove it for you, or use a sharp knife to carefully trim it off at home (parents should do this part!).

Servings:

📌 Serves 4 (2 adults & 2 kids) with generous portions
📌 Serving Size: ~6 ounces of monkfish per person

Ingredients:

• 1.5 lbs monkfish fillet, preferably in 1 or 2 large pieces

• 1 tsp salt

• ½ tsp black pepper

• 3 tbsp olive oil, divided

• 2 tbsp butter, melted

• 2-4 cloves garlic, minced (use less for a milder taste, more for stronger flavor!)

• 1 tsp lemon zest (kids can help grate!)

• Juice of 1 lemon (kids can squeeze!)

• 2 tsp fresh thyme leaves (or ½ tsp dried thyme)

• 2 tsp chopped fresh rosemary (or ½ tsp dried rosemary)

• 1 tbsp chopped fresh parsley, for garnish (or 1 tsp dried parsley)

• 1 small lemon, thinly sliced (for roasting on top of the fish)

• ¾ cup cherry tomatoes, halved (adds moisture and natural sweetness!)

• 1 medium zucchini, sliced into ½-inch rounds (enough for 4 servings!)

• ¼ cup low-sodium chicken broth (adds moisture without overpowering flavors!)

Instructions:

1. Preheat the Oven

• Preheat your oven to 425°F (220°C).

• Lightly grease a baking dish with 1 tbsp olive oil.

2. Season & Prepare the Monkfish

• Pat the monkfish dry with a paper towel.

• Season with salt and pepper on all sides.

3. Prepare the Herb Butter Sauce

• In a small bowl, mix:

  • 2 tbsp melted butter

  • 2 tbsp olive oil

  • Minced garlic

  • Lemon zest & lemon juice

  • Thyme & rosemary

• Stir well!

4. Toss the Veggies

• In a separate bowl, toss the zucchini slices and cherry tomatoes with 1 tbsp olive oil and a pinch of salt.

• Arrange them in the baking dish around the fish.

5. Assemble the Baking Dish

• Place the monkfish fillet on top of the veggies.

• Drizzle the herb butter sauce over the fish.

• Arrange lemon slices on top of the monkfish.

• Pour ¼ cup chicken broth around the fish for extra moisture.

6. Roast the Monkfish

• Bake uncovered for 15-20 minutes, until the fish is lightly browned and firm to the touch.

• Check for doneness by inserting a knife into the thickest part—the flesh should be opaque, firm, and springy, not flaky.

• Spoon some of the buttery pan juices over the fish halfway through cooking to keep it moist.

7. Rest & Serve

• Let the fish rest for 5 minutes before slicing.

• Serve with roasted cherry tomatoes, zucchini, and pan juices.

• Garnish with fresh parsley and extra lemon slices.

Serving Ideas:

🍽️ Serve with steamed rice, quinoa, roasted potatoes, or a fresh salad for a balanced meal.

Whole Roasted Black Sea Bass from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.

Stuffed Squid from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.

Oyster Stew from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.

Macaroni & Cheese with Sugar Kelp and Spinach

This recipe is courtesy of Chef Tami Grooney of White Gate Farm

Recipe

(Yield: 3 cups)

Ingredients:

• 2 cups macaroni pasta, cooked

• 1 cup chopped cooked spinach

• 1/2 cup blanched and minced kelp

• 2 cups hot milk

• 1⁄4 cup flour

• 1⁄4 cup butter

• 2 tablespoons horseradish

• 1 tablespoon Dijon mustard

• 2 cups grated sharp white cheddar cheese

• 1/4 cup kelp furikake

Instructions:

1) Preheat the oven to 425.

2) In medium sized pot, over medium heat, melt butter.

3) Add the flour and cook for 3 minutes.

4) Pour in the hot milk and cook until thickened.

5) Add the spinach, kelp, cheese, seasonings, horseradish and mustard.

6) Mix well.

7) Combine with the cooked pasta.

8) Place in a greased casserole dish.

9) Top with furikake

10) Bake in oven for 15 minutes or until bubbling.

CLASSIC OYSTER STEW: SEAFOOD SIMPLICITY AT ITS BRINY BEST

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

Steamed Littleneck Clams in Saffron Broth with Butter

(Single Serving, multiply by how every many people you are trying to feed)

Ingredients:

• 12 littleneck clams, scrubbed

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1/2 shallot, finely chopped

• A pinch of saffron threads

• 1/4 cup dry white wine

• 1/2 cup seafood or chicken broth

• 1 l-2 tablespoons chopped fresh parsley

• 2 tablespoons unsalted butter

• Salt and black pepper to taste (no salt is needed because the clams are very briney) 

• 1/2 Lemon juiced 

• Crusty bread for serving

Instructions:

• Prepare the Clams: Scrub the littleneck clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open and won’t close when lightly pressed.

• Saffron Broth: In a small pot or saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and saffron threads. Sauté for 2-3 minutes until the garlic and shallot are fragrant and the saffron releases its color and aroma.

• Adding Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes to cook off the alcohol. Add the seafood or chicken broth to the pot. Bring the mixture to a gentle simmer.

• Steaming the Clams: Add the cleaned littleneck clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams open. Discard any clams that haven't opened after cooking.

• Butter and Seasoning: Once the clams are cooked, add the butter to the broth. Let it melt into the broth, stirring gently to incorporate. Season the broth with salt and black pepper if needed and a squeeze of fresh lemon juice. Stir in the chopped fresh parsley.

• Serve: Serve with slices of crusty bread to soak up the flavorful broth.

Baked Haddock

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program.

Time: 30 min
Serves: 4

Ingredients
· about 1 LB haddock fillets
· Spice blend made with a dash or 2 of each: garlic salt, thyme, oregano, salt, pepper, paprika 
· A few dashes of lemon Juice
· 1 cup bread crumbs (panko or regular)
· 2-3 tablespoons butter

Directions
Preheat oven to 425 degrees F. 

Rinse and pat dry fish fillets and dredge in spice mix on both sides. Lay fish in a baking dish. 

Pour a few dashes of lemon juice on the haddock and sprinkle the bread crumbs evenly over the whole tray of fish. Cut butter into small chunks and lay on top of the fish trying to keep them evenly spread. 

Place in oven for 15-20 minutes depending on thickness. The fish is done when it is opaque and falls apart easily with a fork. Do not overcook!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Baked Stuffed Clams

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45 min
Serves: 4

Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese

Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely. 

Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside. 

Preheat the oven to 350°F. Place a rack in the center of the oven.

In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. Stir until the stuffing mixture is completely moistened. If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs. Add salt and pepper to taste.

Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

Serve.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Jamaican Curried Mackerel

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 25 min
Serves: 4

Ingredients
· 2-3 lb whole mackerel or 3-4 fillets
· 2-3 leaves lemon verbena

For the curry:
· 1 clove garlic
· 1 inch piece of ginger
· 2 sprigs thyme
· 2 tablespoons dill
· 2 tablespoons cilantro
· ½ tablespoon all-spice
· 2-3 scallions
· 3 chives
· 2 leaves rosemary
· ½ cup special sauce (Culantro, Cilantro,  Thyme, All Spice, Garlic, Ginger, Shallot, Olive oil in a jar refrigerated for at least 2 days – keeps well in the refrigerator for a few weeks!)
· Olive oil

Directions
If Mackerel are whole – remove head behind the dorsal fin and remove tail. Cut along backbone to remove backbone and gut fish. Don’t worry too much about removing all the bones, they are easy to pull out after cooking.

Rinse well and lay fish out butterflied on a baking sheet skin side down.

Prepare the curry. Add all “curry” ingredients, including the special sauce, except olive oil, into a mortar and pestle and grind until a paste is made. Add olive oil until the paste is a consistency that is easy to spread.

Using a basting brush – baste the fish with the herb sauce generously on the meat side and let them sit for up to a half hour to marinade.  Lay a lemon verbena leaf in the center of the fish and fold the filet over onto itself.

Bake at 325 degrees F for 15 to 20 minutes. Remove from the oven and peel the skin off the top layer if you wish and serve!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Whole Baked Rock Cod

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45 min
Serves: 6

Ingredients
· 1 whole rock cod, gutted (about 2 lbs)
· 2 tablespoons frying oil

Seasoning A:
· ¾ teaspoon salt
· 1 tablespoon rice wine
· 2 teaspoon sesame oil
· 1 tablespoon frying oil
· 1 ¾ teaspoon five-spice powder

Shredded Ingredients:
· 3 pieces of bacon
· 1 leek
· 4 slices ginger
· A few pinches or coriander

Seasoning B:
· ¼ cup chicken stock
· 1 ½ tablespoon rice wine
· 1 tablespoon sugar
· ¼ cup light soy sauce
· 2 teaspoons dark soy sauce
· 2 tablespoons frying oil

Directions
Cut the fish in half lengthwise, cutting right up through the head but do not sever along the top of the back so the fish can be pressed out flat in one piece. Remove the gills. Rinse fish well.

Rub the fish all over with seasoning A and let sit 5 or 10 minutes. 

Heat a baking pan in the oven at 425 degrees F for a few minutes, remove baking pan and add frying oil. Carefully spread the fish skin upwards on the pan and arrange the shredded ingredients on top. Pour Seasoning B ingredients over fish. Bake at 425 degrees for about 30 minutes - baste the fish a few times while it cooks.

We enjoyed this main course with roasted potatoes and cherry tomatoes, sautéed green beans, a massaged kale salad and Spanish rice.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Summer Seafood Grilling Menu

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 40 min
Serves: 5

Ingredients
For the streamers:
· 1 cup water
· 1 ½ cups beer
· 2 scallions, chopped
· 1 bay leaf
· ½ stalk celery
· Black pepper
· 2-4 lbs steamer clams
· Melted butter

For the grilled cod:
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon oregano
· 1 teaspoon thyme
· 1 teaspoon cayenne
· 1 teaspoon celery seed
· 1 teaspoon salt 
· 1 teaspoon black pepper
· 1 teaspoon all spice (optional)
· 1 teaspoon ground cloves (optional)
· 1 lb cod 
· 3 tablespoons olive oil

For the scallops:
· 1 lb scallops
· 1 tablespoon butter
· 1 teaspoon Old Bay
· Pinch of salt
· Black pepper, to taste
· 1 teaspoon garlic powder 

Directions
For the steamers:

Add water, beer, scallions, bay leaf, celery and black pepper in a pot and bring to a boil. Add steamer clams and cook until they open (7-10 minutes). Discard unopened clams. Strain broth and reserve for rinsing shucked clams. Serve with melted butter. 

For the grilled cod:

Preheat grill to medium-high heat. Clean and oil grates. 

Make a spice blend with paprika, garlic, onion, oregano, thyme, cayenne, celery, salt and pepper and you can add all spice or cloves if you choose. Lather fish lightly in a little olive oil and dredge in spice blend. 

Grill skin side down on medium-high indirect heat for 4 to 5 minutes and flip fish, cook for another 3 to 4 minutes till the fish just barley becomes flaky.

Fish will not stick to the grill grates if it is cooked enough - if the fish is sticking let it cook a little longer before flipping.

For the scallops:

Melt a tablespoon of butter in a pan. Sprinkle scallops with Old Bay, salt, pepper and a little garlic powder. Make sure skillet is hot, add scallops. Sear scallops on one side, flip and sear another 1-2 minutes on the other side. Serve hot.

Serve this seafood dinner with grilled corn, caprese salad and sautéed peppers.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Sweet and Sour Bluefish

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 1 hour

Serves: 2

Ingredients
· 2 tablespoons chili sauce
· 2 tablespoons ketchup
· 2 tablespoons pineapple or plum sauce
· 2 tablespoons oyster sauce
· 1 tablespoon sugar
· 1 cap full of white vinegar
· Dash of light soy sauce
· 1lb fish filet, cut into bite-sized chunks (any fish would work, but today I’m using local bluefish)
· 1 teaspoon salt
· ½ cup of all-purpose flour
· About ¼ cup of oil for frying
· 1/2 medium yellow onion
· 1/2 bell pepper
· 1 red chili (optional, I just wanted more color)
· 1/2 cucumber, cubed
· About ¼ cup of pineapple chunks
· 1/2 cup water
· White pepper, to taste
· Salt, to taste

For serving:

· Jasmine rice

Directions

Mix chili sauce, ketchup, pineapple sauce, oyster sauce, sugar, white vinegar and soy sauce in a small bowl.

Season fish with salt, and coat in all-purpose flour. Fry fish in hot oil until golden. Remove fish from pan. Remove most of the frying oil, leaving only about 1 tablespoon of oil in the pan. Fry yellow onion, bell pepper and red chili until nice and aromatic. Add cucumber and pineapple, fry them a little while until there’s a little char on the veggies and fruits. Pour in the sauce mixture, let cook until simmer, and add water, bring to boil. Give it a little taste and adjust salt, white pepper and sugar to your preference. Stir fish into the sweet and sour sauce. Serve with jasmine rice!

PS. You can add cornstarch to thicken the sauce but most of the seasonings already contain thickening agents so I never find that necessary.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes

Serves: 2

Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar

Directions

Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.

Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Crispy Whole Fried Black Sea Bass with Easy Spicy Thai Salad

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecoystem.

Time: 45 minutes

Serves: 4

Ingredients
For the fish:
· 1 whole black sea bass
· ½ cup corn starch & ½ cup rice flour (rice flour is optional but it gives nice, lighter crispy batter. If not using rice flour, increase amount of corn starch)
· Salt
· Oil for deep frying

For the Thai salad:
· Your choice of fruits/veg i.e. young papaya, cucumber, carrot, young mango. I used half of young papaya in this recipe
· Sugar (palm sugar if you have, otherwise mix brown and white sugar) - adjust according to your preference. I used one small cube of palm sugar.
· 2 cloves of garlic
· 3 hot chili peppers (or sub with pepper flakes). Feel free to reduce or increase amount accordingly
· 1 tablespoon fish sauce - adjust according to your preference
· Juice 1.5 limes - adjust according to your preference
· 1 shallot
· Your choice of herbs, such as Thai basil or Italian basil, mint, cilantro, dill
· Optional: 1 tablespoon chopped peanuts, fermented fish sauce, ½ tsp dried shrimp or anchovies

Directions

For the fish:

Score both sides of the fish (deep, all the way to the bones) - this will help fish cook evenly. Generously season with salt and then lightly coat with flour mix. Carefully slide fish into hot oil (don’t worry if the fish is slightly bigger than your pan/wok, just be sure to tilt the pan/wok and baste those uncovered areas with hot oil). Use a tong and wide/large spatula to carefully flip fish. Cook the fish for about 15-17 minutes in total or until golden and crisp.

For the Thai salad:

Julienne and thinly slice your choice of fruits/veg i.e. young papaya, cucumber, carrot, young mango etc. Use a pestle & mortar to pound sugar, garlic and pepper. Once sugar is crushed, add the rest of the ingredients and pound them together (lightly, only to bruise and release the flavors and tomato juices, we are not making a paste). If you don’t have a pestle and mortar, you can simply chop the aromatics (shallot, garlic, hot chili pepper or sub with pepper flakes) followed by mixing the seasonings (sugar, fish sauce, lime juice) before adding the veggies in and let them rest in the fridge for at least 30 minutes before serving.

Assembly:

Serve fish overtop Thai salad. Optional: sprinkle with chopped peanuts, drizzle with fermented fish sauce and dried shrimp or anchovies.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.