SKATE WITH CAPERS AND BUTTER

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!

Photo credit: Julia Cumes photography

RECIPE

Serves 4

 INGREDIENTS

2 Tbsp. canola oil
4 skate wings, skinned and filleted (ask your fishmonger to do this for you)
Salt and pepper to taste
¼ cup flour
4 Tbsp. butter, cut into cubes
2 lemons, juiced
2 Tbsp. capers, rinsed
2 Tbsp. parsley, finely chopped

INSTRUCTIONS

Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. Dust with flour. Cook 3-4 minutes on either side. Remove fish to plate and turn heat to high. Add cubed butter and cook until it foams and brown bits appear. Add lemon juice, capers, and parsley. Pour over fish and serve.

This recipe can also be prepared with dogfish, flounder, halibut, and black sea bass.

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.

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.

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.

Pan-Fried John Dory

Recipe courtesy of Bon Appetit. Click the button to access the recipe.