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.

Bay Scallop and Flounder Dumpling Soup

BAY SCALLOP & FLOUNDER DUMPLING SOUP 🥟

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Amabassador Program

Yields 30-34 dumplings
Time: 2hrs

DUMPLINGS
Dumpling wrapper
150gm bay scallops
1pc of flounder fillet
1 stalk of scallions
4pcs of dried shiitake (soaked in hot water)
Few pcs of bamboo shoots
1tbs low sodium soy sauce
1tbs rice wine/dry sherry or 1/4ts chicken bouillon powder
1tsp sesame oil
1tbs corn starch
1ts grated ginger
Salt & white pepper

BROTH (bring everything to boil and let all the flavors infuse, scoop all herbs out before serving)
1L chicken stock (I used homemade, but store bought is fine too)
1tbs light soy sauce
3 thin slices of ginger
3 stalks of scallions
Salt to taste
Chopped scallions for serving

Others (optional): veggie of choice, noodles, crispy garlic, pickled radish, chili crisp

Dumpling methods:
- mix soy sauce, rice wine, grated ginger, sesame oil and corn starch
- chop or grind other ingredients and pour them into sauce mix. Cover and let sit in the fridge for 1 hour
- lay out dumpling wrapper on damp paper or kitchen towel
- place a teaspoon of filling in the center of the wrapper
- dip your fingers into a bowl of water, rub outer edges
- fold into half and press the edges to seal in the filling, and then create a few pleats along the sealed edges
- in a pot, bring water to a boil and carefully place dumplings into boiling water. Let cook for a few minutes until cooked through and slightly translucent (Boil or steam dumplings, noodles and veggies in a separate pot, not in the broth)
- add cooked dumplings into a hot bowl of broth with noodles, veggie and scallions

Tips: having dumpling wrapper on damp surface prevents it from drying. It’s much easier to make dumplings with wet fingers.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
#sponsoredpost
@massmarinefisheries
@woodsholeseagrant

ACADIAN REDFISH TACOS WITH MANGO SALSA, FRESH SLAW AND SMOKEY CREMA

Recipe courtesy of Wulf's Fish Click the button below to access recipe.

Spicy Redfish Tacos

Recipe courtesy of Port Clyde Fresh Catch. Click the button below to access recipe.

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ACADIAN REDFISH TACOS

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Tacos Photo: Paula Marcoux

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Credit: Brian Woodcock; Styling: Claire Spollen

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Recipe courtesy of Martha Stewart. Click the button below for the recipe.

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Recipe courtesy of Martha Stewart. Click the button below for the recipe.

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This recipe calls for sole but could also be made with any type of flounder or other flakey white fish such as acadian redfish, haddock, pollock, or whiting.

FLOUNDER FRANCAISE

Recipe courtesy of the F/V Briana James

RECIPE

INGREDIENTS

• 2 eggs, beaten

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1⁄2 cup flour

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon onion powder

• 1⁄4 teaspoon garlic powder

• 1⁄8 teaspoon paprika

• 1⁄8 teaspoon black pepper

• 4 large flounder fillets (1 1/2 to 2 lbs)

SAUCE

• 4 tablespoons butter

• 1⁄4 cup white wine

• 1⁄4 cup water

• 1⁄4 cup lemon juice

• 1⁄2 teaspoon parsley

• lemon slices and parsley (to garnish) (optional)

DIRECTIONS

In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.

Place the flour and all the seasonings in a plastic bag and shake to blend.

Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.

Save 1 tablespoon of the flour mixture for the sauce.

Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.

Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.

To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley. 

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Recipe courtesy of RI Sea Grant and Westerly Career and Technical Education Program. Click the button below to access the recipe.

SOLE FILLETS WITH HERBED WINE SAUCE

Recipe courtesy of Food and Wine. Click the button below to access the recipe.

This recipe is honestly one of my new favorites! It feel rich and decadent and is easy to make. This recipe is perfect for any type of local flounder such as grey sole, winter flounder, yellowtail flounder, summer flounder, american plaice, or dabs! I’ve also tried it with tautog and black sea bass and baked it vs broiling it and kept it in the oven for longer until the fish was flakey when I poked a fork into it. Make sure you have lots of bread for dipping in the sauce too.

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.

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Recipe courtesy of the Woks of Life. Click the button below to access the recipe.

FLUKE IN LEMON BRODETTO WITH SCALLOPS AND SQUASH

Recipe courtesy of NY Times Cooking. Click the button below to access the recipe.