Meaty Dense Fish, Flaky White Fish
Kate Masury
BAKED BLACKFISH IN HERBED BUTTER
Flatfish, Flaky White Fish
Kate Masury
LEMONGRASS AND GINGER DRESSED BOK CHOY WITH ...
Medium Flavored Fish, Whole Fish
Kate Masury
GRILLED WHOLE SCUP WITH SUMMER VEGETABLES
Whole Fish, Flatfish
Kate Masury
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Whole Fish, Unique Fish, Medium Flavored Fish
Kate Masury
SALT CURED RHODE ISLAND BUTTERFISH

CRISPY SALT AND PEPPER SCALLOPS

Recipe courtesy of chef Joshua Riazi, the Genesis Center.

salt and pepper scallops.png

RECIPE

INGREDIENTS

  • 1 lb of Scallops

  • 1 cup of flour

  • a neutral oil such as sunflower oil, canola or vegetable oil

  • scallions chopped

  • 1 garlic cloves minced

  • fresh cilantro chopped

  • jalapeño sliced

  • salt

  • pepper

  • sugar

INSTRUCTIONS

Heat oil in pan. Flour scallops in bowl then and pan fry. Remove scallops from oil and place on plate with paper towels to remove excess oil. Drain pan. Add scallops back to pan and toss with sautéed scallion and garlic, fresh cilantro and jalapeño, and then dust liberally with a mix of equal parts salt, pepper, and sugar

SCALLOP CHOWDER

Recipe courtesy of chef Joshua Riazi, the Genesis Center

scallop chowder.png

RECIPE

INGREDIENTS

  • 1 lb of Scallops

  • 1 lb of fish cut into chunks or shrimp

  • 1 can of coconut milk

  • 2 cups of water

  • 2 cups of puréed tomato (or tomato sauce)

  • 1 tablespoon of yellow curry powder

  • 1 tablespoon blackening seasoning or old bay (both if you like spice)

  • 2 potatoes peeled and diced

  • 1 onion diced

  • 4 garlic cloves minced

  • a dash of sugar

  • salt and pepper to taste

  • 2 tablespoons of butter or olive oil

INSTRUCTIONS

Heat a pan over medium heat. Add butter or olive oil to pan and heat. Sweat vegetables till soft. Add liquids and seasonings and stir. Add potatoes and simmer until almost done. Add seafood and simmer for a few minutes till scallops turn opaque. Add salt and pepper to taste. Enjoy.

GRILLED POINT JUDITH SEA SCALLOPS AND BOSTON BIBB SALAD WITH CORN AND BACON

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

Grilled_Scallops_horz 2.jpeg
GRILLED POINT JUDITH SEA SCALLOPS AND BOSTON BIBB SALAD WITH CORN AND BACON

STEAMED PERIWINKLES

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!

DSC_0452.jpg

RECIPE

Serves 4

 INGREDIENTS

2 lbs periwinkles, scrubbed and rinsed
1 cup white wine
2 tbsp finely chopped garlic (Tip: use a microplane)
7 sprigs fresh thyme
2 tbsp fresh parsley, separated into stalks and leaves
½ pound butter, cut into cubes
Salt to taste
1 lemon, cut into quarters
Several slices of crusty sourdough bread for serving

INSTRUCTIONS

Place a large saucepan over high heat on the stove. Mix periwinkles, wine, garlic, thyme, and parsley stalks in a bowl. Once the saucepan is extremely hot, add ingredients and cover. Steam for 2-3 minutes. Remove periwinkles using a slotted spoon and set aside. Lower heat to medium and reduce liquid to ¼ cup, Strain into a saucepan. Over extremely low heat, whisk in butter, a few cubes at a time, until emulsified. Finely chop parsley leaves and add to the saucepan. Season with salt. Place periwinkles in a shallow serving bowl. Pour butter sauce over periwinkles and serve with lemon wedges and crusty bread. Use a toothpick to scoop out the flesh from the shells.

You can also make this recipe with clams, littlenecks, whelks, shrimp, mussels, and lobster.

MANHATTAN CHOWDER WITH SLIPPER LIMPETS

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!

DSC_0190.jpg

RECIPE

Serves 4

 INGREDIENTS

¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes 

1 small onion, diced into ½-inch cubes 

2 garlic cloves, thinly sliced 

2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20) 

1 bay leaf 

2 sprigs fresh thyme 

1 pinch red chili flakes 

⅓ cup celery, diced into ½-inch cubes 

⅓ cup fennel, diced into ½-inch cubes 

⅓ cup carrots, diced into ½-inch cubes 

⅓ cup green bell pepper, diced into ½-inch cubes 

1 14.5-ounce can diced tomatoes 

1 large waxy potato, diced into ½-inch cubes 

24 slipper limpets, washed, steamed, and shells discarded 

Salt and pepper to taste 

1 tablespoon parsley, finely chopped

INSTRUCTIONS

Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley. 

This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.

, ,

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

, ,

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

image (2).jpeg
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Recipe courtesy of epicurious. Click the button below for the recipe.

243067_hires.jpg

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.

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

FLOUNDER FRANCAISE

Recipe courtesy of the F/V Briana James

flounder fricase.jpg
briana james.jpg
flounder2.jpg

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.