THE EASIEST FRIED (ACADIAN REDFISH) SANDWICH
ACADIAN REDFISH TACOS
Recipe courtesy of Edible South Shore & South Coast. Click the button below to access recipe.
Tacos Photo: Paula Marcoux
Sautéed Acadian Redfish with Pistachio and Orange Pesto
Recipe courtesy of https://www.myrecipes.com. Click the button below to access recipe.
Credit: Brian Woodcock; Styling: Claire Spollen
SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).
MONKFISH IN TOMATO-GARLIC SAUCE
Recipe courtesy of Food & Wine Magazine. Click the button below for the recipe.
CREDIT: © QUENTIN BACON
MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO
Recipe courtesy of Branden Read from Celestial Cafe for a Cook a Fish, Give a Fish class. Click the button below for the recipe.
COCONUT CURRY MONKFISH STEW
Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering. Click the button below for the recipe.
NORWEGIAN FISH SOUP
Recipe courtesy of Saveur Magazine. Click the button below to access the recipe.
This recipe calls for cod but would be delicious with any local flaky white fish such a pollock, haddock, cusk, hake, acadian redfish, black sea bass, tautog, or even monkfish.
“LIMAN STYLE” WHITING
Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.
MISO GLAZED SKATE TACOS
Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.
CRACKER CRUSTED BAKED COD
Recipe courtesy of jennyshearawn.com. Click the link below to access the recipe.
Photo: Jenny Shea Rawn
This recipe would be delicious with any mild flavored flakey white fish.
AUTHENTIC CAMBODIAN FISH AMOK RECIPE
Recipe courtesy of Compass and Fork. Click the button below to access the recipe.
This recipe would be delicious with any mild flavored local fish such as acadian redfish, sea robin, haddock, pollock, cod, John dory, hake, whiting, or monkfish.
FISH IN COCONUT CURRY (MTUZI WA SAMAKI)
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE
Recipe courtesy of the Woks of Life. Click the button below to access the recipe.
HADDOCK IN TOMATO CURRY
Video by Eating with the Ecosystem, recipe adapted from Bon Appetit
Featuring footage from FV Lisa Ann III and Eating with the Ecosystem
Recipe adapted from https://www.bonappetit.com/recipe/cod-poached-in-tomato-curry
RECIPE
INGREDIENTS
3 Tbs. vegetable oil
1-3 chili peppers (we used fish peppers) halved, seeded, thinly sliced (very the amount depending on how hot you want your curry)
1 1" piece fresh ginger, peeled, grated or thinly sliced
2-3 garlic cloves, minced
2 Tbs. Curry powder
2 pints cherry tomatoes (about 1¼ lb.)
¼ cup unsweetened coconut cream
salt
1 lb Local haddock fillets (you can substitute other local flaky white fish such as pollock, hake, cod, or monkfish)
1 cup basil leaves, torn if large
Serve with cooked rice
INTRUCTIONS
Portion your Haddock by cutting it into about 5 oz pieces. Season with salt.
Heat oil in a medium skillet over medium heat. Add chili peppers, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes.
Add curry powder and cook, stirring, until fragrant, about 30 seconds to a minute.
Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 15 minutes.
Stir in coconut cream; taste and season curry with salt.
Reduce heat to medium-low. Nestle Haddock into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer haddock to shallow bowls with rice.
Stir basil into tomato curry, then spoon over fish and rice.
BAKED BLACKFISH IN HERBED BUTTER
Recipe courtesy of the F/V Briana James.
RECIPE
INGREDIENTS
1 pound fresh Tautog or blackfish fillet
1/4 cup butter or margarine
2 tablespoon lemon juice
2 tablespoon fresh chives, chopped or 1 tablespoon dried
2 tablespoon fresh parsley, chopped
3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried
dash cayenne pepper to taste
paprika to taste
1/4 cup salt, plus more to taste
DIRECTIONS
Place fish in salt water brine (4 cups of water mixed with 1/4 cup of salt) and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels.
Preheat oven to 400°F.
In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne, and salt lightly to taste.
Cut fillets into serving size pieces and place it in a lightly oiled baking dish. Pour butter and herb mixture over fillets. Sprinkle with paprika. Bake uncovered for about 8 to 10 minutes or until fish begins to flake.
Transfer fish to a warm serving platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish. Serve immediately.
FRIED DOGFISH GOUJONS WITH AIOLI
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
AIOLI
4 large garlic cloves
2 egg yolks
1 lemon, juiced
Salt to taste
1 cup olive oil
GOUJONS
Canola oil for deep frying
4 medium dogfish fillets, skins removed
Salt and pepper to taste
½ cup flour
1 teaspoon paprika
½ teaspoon cayenne
Zest of 1 lemon
2 eggs, whisked with 2 tablespoons water
1 cup breadcrumbs, preferably panko
1 lemon, cut into wedges
INSTRUCTIONS
In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels.
Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.
Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.
LEMON BUTTER TRIGGERFISH
Recipe courtesy of Eat Simple Food. Click the button below to access the recipe.
POACHED FLUKE IN LEMON BRODO
Recipe courtesy of finecooking.com. Click the button below to access recipe.
