Sake and Ginger Steamed Razor Clams with Crispy Garlic, Fresh Herbs and Sake Butter

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

Serves: 2

Ingredients
· 3 cloves of garlic, chopped
· oil to fry garlic (I used olive oil)
· 1 cup of sake
· 2 scallions (use the white part for the sake, and the green part chopped for garnishing)
· 1 thin slice of ginger, julienned
· 2 cloves of garlic, crushed
· Dash sea salt
· 12 razor clams
· 1 tablespoon unsalted butter
· Soy sauce, to taste

For serving:

· Fresh herbs (scallion, parsley, chives, cilantro)
· Red chilis (optional)

Directions

For the crispy garlic:

Fry chopped garlic in oil until nice and golden (crispy). Remove from oil and set aside. Save that garlicky oil for later.

For the steamed razor clams:

Pour sake into pan or pot, add white part of scallion, ginger, crushed garlic and a dash of salt. Bring to boil.

Once sake starts boiling, add clams into pan, cover and steam for about 3-4 minutes or until they are fully opened. Remove clams and place them on a plate.

For the sake butter sauce:

Strain broth, save the julienned ginger for garnishing.

Remember that garlic oil from earlier? Add strained broth into the oil, bring to boil. Reduce heat to medium and let sake broth simmer until reduced by half. Remove from heat, stir in butter and a spoon of soy sauce or dashi (feel free to adjust according to your preference). Spoon sake butter reduction on clams, garnish with ginger, fresh herbs (i.e. scallions, parsley, chives and/cilantro), red chilis (optional) and crispy garlic. 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.

Salt & Tumeric Skate Wings with Okra and Tomato Salsa

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

Time: 30 minutes

Serves: 2

Ingredients

For the pan-fried skate wings:
· 2 skate wings
· a few dash of ground tumeric
· salt, to taste
· 2 tablespoons grapeseed oil

For the okra:
· one cup of 1/2 to 3/4-inch cut fresh okra
· 1 tablespoon olive oil
· 2 cloves of garlic, finely chopped
· salt, to taste

For the salsa:
· 1 medium tomato, chopped
· 1 chopped shallot
· chopped cilantro, to taste
· cumin, salt, black pepper, to taste
· juice of one lime

Directions

For the skate wings:

Season skate wings with a couple of dash of turmeric powder and salt. You really just want the color and flavor so don’t use too much of the turmeric, think of it as a substitute of black pepper.

Cook skate wings on a hot pan with a little grapeseed oil and cook about 3-4 mins each side or until golden. Remove skate wings from pan.

For the 5-min okra stir fry:

Thinly slice okra and garlic. Fry okra with olive oil. Add garlic, season with salt to taste and remove once everything is nice and cooked.

For the tomato salsa:

Chop tomatoes, shallot and cilantro. Mix them all in a bowl. Season with a dash of cumin, salt, black pepper and lime juice.

Assembly:

Plate and top skate wings with salsa and okra stir fry.

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 Roasted Porgy

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

Directions

1. Rub fish including the cavity with olive oil and lemon juice.

2. Stuff cavity with garlic, lemon slices, and fresh herbs.

3. Place in a baking dish and roast at 425 degrees for 15—20 minutes.

4. It’s done when the flesh flakes easily with a fork.

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.

Crostini with Beet Hummus and Lemon Butter Skate

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

Time: 30 minutes
Serves: 12

Ingredients
· 1 lb skate wing
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 tablespoon butter, cut into half
· 1 lemon, sliced
· 1/2 large loaf of French bread, cut into twelve 1/2-inch slices
· 1 tablespoon olive oil
· 12 tablespoon lemon beet hummus
· sprouts or microgreens

Directions
Preheat the oven to 350 degrees F.

Place the skate wing on a baking sheet. Season with salt and pepper. Add a pat of butter to the top of each, and place the lemon slices over each. Place in the oven for 10 minutes.

Meanwhile, place the sliced pieces of bread on a baking sheet and brush with olive oil.

When 10 minutes have passed, place the baking sheet with the bread in the oven on another rack, with the skate still in there. Cook both for another 5-10 minutes, until the baguette is crisp and the skate is cooked through.

Cut the skate into bite-size pieces. Spread 1 tablespoon of lemon beet hummus on each crostini, then add skate and some sprouts (or microgreens) to each. Serve immediately.

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.

Smoky Haddock and Spinach Dip

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

Time: 30 minutes
Serves: 10

Ingredients
· 4 ounces Neufchatel, softened
· 1/3 cup plain nonfat Greek yogurt
· 2 tablespoons light mayo
· 1 tablespoon Worcestershire sauce
· 2 teaspoon hot sauce
· 1/2 teaspoon liquid smoke
· 1/4 teaspoon garlic powder
· 1/4 teaspoon salt
· 12 oz cooked haddock
· 10 oz frozen spinach, thawed and squeezed dry
· 1/2 cup part-skim mozzarella cheese
· 1/4 fresh shredded parmesan cheese
· 1/4 cup thinly sliced green onions

Directions
Preheat oven to 350 degrees F.

In a large bowl, combine the Neufchatel, Greek yogurt, light mayo, lemon juice, Worcestershire, hot sauce, liquid smoke, garlic powder, and salt. Whisk together until creamy and smooth. Add the haddock, spinach, mozzarella, parmesan, and green onions. Stir until combined.

Transfer the dip to an 8x8 dish and bake for 15-20 min, or until the dip is warm and cheese has melted.

Serve with veggies, crackers, or bread.

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.

Thanksgiving Leftovers Fish Soup

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

Time: 25 minutes
Serves: 4

Ingredients
· 1 tablespoon butter
· 1/2 onion, diced
· 2 tablespoon flour
· 1/4 teaspoon sea salt and pepper
· 3 cups chicken broth
· 1/3 cup leftover cranberry sauce
· 12-oz bag frozen cauliflower rice
· 1 1/2 cups leftover roasted sweet potatoes (or winter squash)
· 1 lb cod, cut into 1 1/2-inch chunks

Directions
In a large pot, heat the butter over medium-low heat. Add the onion and sauté for 5 minutes. Add the flour, salt, and pepper. Cook, stirring continuously, for 1 minute. Add the chicken broth, leftover cranberry sauce, and frozen cauliflower rice. Cook over medium-high heat for 5 minutes. Add the leftover roasted sweet potatoes and the cod. Cover and cook for about 5 minutes over medium heat, until the cod is cooked through, and the sweet potatoes are hot. Enjoy!

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.

Redfish Chowder

This recipe is courtesy of Snacking in Sneakers as part of the the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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 Bluefish w/ Yogurt, Pistachios, and Golden Raisins

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program let by Eating with the Ecosystem.

Time: 30 minutes
Serves: 3

Ingredients
· 1 to 1 1/4 lb bluefish fillet
· 1/8 teaspoon salt and pepper
· 1/2 lemon, sliced
· 1/3 cup plain Greek yogurt
· 1/2 tablespoon lemon juice
· 1 teaspoon lemon zest
· 2 tablespoons parsley
· 2 tablespoons pistachios
· 2 tablespoons golden raisins

Directions
Preheat oven to 350 degrees F.

Place the bluefish on aluminum foil on the baking sheet. Top with salt, pepper, and lemon slices. Seal the tin foil and bake for 20 minutes, or until fish reaches 145 degrees F.

Meanwhile, mix together the Greek yogurt, dill, lemon juice, and lemon zest.

When the fish is done, allow to cool for a few minutes, then top with Greek yogurt sauce, parsley, pistachios, and golden raisins. Enjoy!

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.

Hake and Pumpkin Curry

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem

Time: 40 minutes
Serves: 4

Ingredients
· 1 tablespoon oil
· 2 cups raw pumpkin, peeled and chopped
· 1 small onion, chopped
· 1 poblano pepper, chopped
· 1 teaspoon minced ginger
· 2 teaspoons minced garlic
· 3 tablespoons Thai red curry paste
· few shakes of cayenne
· 1 can coconut milk
· 1 lb hake, cut into chunks
· 2 small bok choy, chopped
· cilantro and lime to top

Directions
In a large pot, heat the olive oil. Add the pumpkin and cook for 5 min over med heat. Add the onion, pepper, ginger, and garlic. Cook for 5 min. Add the Thai red curry paste and cayenne and stir well. Let cook for 1 min until fragrant.  Pour in the coconut milk. Add the fish, stir, cover, and cook for 5 min.

Add the bok choy. Cover and cook for another 5 min, or until the bok choy is wilted and the fish is cooked through.

Top with cilantro and a squeeze of lime (and serve alongside rice, noodles, or naan!).

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.

Pan Fried Scup

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

Time: 20 minutes
Serves: 2 (assumes fish are on the smaller side)

Ingredients
· 2 whole scup, gutted and sealed
· 2 tablespoons cornmeal
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 1/4 teaspoon chili powder
· 1/4 teaspoon garlic powder
· 3 tablespoons avocado oil

Directions
Score the skin of the fish with a few cuts.

In a small bowl, mix the cornmeal, cornstarch, salt, pepper, chili powder, and garlic powder together. Rub the seasoning all over both sides of the fish.

Heat the avocado oil in a large skillet over medium heat. Place the fish in the hot oil. Pan fry for 5 minutes per side, or until the outside is golden brown and the fish is cooked through. Enjoy!

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.

Air Fryer Black Sea Bass

This recipe is courtesy of Snacking in Sneakers as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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.

Oven Roasted Bluefish

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

Time: 45 minutes
Serves: 2-3

Ingredients
· 1.5 lb bluefish
· 1 lemon
· 3 tablespoons of chive (or any seasoned) butter*
· salt
· black pepper
· 2 tablespoons white cooking wine
· 1/4 cup breadcrumbs

Directions
Preheat oven to 350 degrees F.

Prepare a tinfoil “boat” on a sheet pan to hold the fish and sauces. Pat fish dry and place in the foil boat skin side down. Squeeze half the lemon on top of the fish. Place 3 tablespoons of the butter mixture on the fish and generously spread it on top the fillet. Season the top as desired with salt and pepper. Pour 2 tablespoons of white cooking wine on top. Lightly sprinkle top of fish with breadcrumbs. Place some slices of lemon on top.

Bake in the oven at 350 degrees for 25-30 min. 

*To make the seasoned butter, combine 2 sticks of butter, 1 bunch chives, salt, pepper, garlic powder. Bring the butter to a boil, add the seasonings and chives. Let boil for a minute or two, then place in a shallow dish to cool.

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.

Monkfish Roll

This recipe is courtesy of Snacking in Sneakers as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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.

Arugula Salad with Scallops, Peaches, and Corn

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

Time: 20 minutes
Serves: 4

Ingredients
· 1 lb local MA sea scallops
· 2 tablespoons olive oil, divided
· 1 tablespoon lemon juice
· 1/4 teaspoon salt
· 2 ears of fresh sweet corn, shucked
· 3 large peaches, halved and pitted
· 8 ounces arugula
· 1/2 cup balsamic vinaigrette dressing

Directions
Dry the scallops, then toss with 1 tbsp of the olive oil, the lemon juice, and the salt. Set aside in the fridge.

Heat a grill (regular grates or griddle top) to medium-high heat. Brush the remaining olive oil over the corn and peach halves. Place the corn and peaches on the grill and cook for about 7-8 minutes total, flipping halfway through. When done, set aside on a plate.

Place the scallops on the grill. Grill for 2-3 minutes per side. Remove to a plate.

Divide the arugula between 4 plates. Remove the corn kernels from the cob and chop the peaches, then add both to the salad. Place the scallops on top. Drizzle with balsamic vinaigrette. 

Enjoy alone or alongside fresh bread.

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.

Quahog & Sea Scallop Chowder

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

Time: 1 hour
Serves: 6-8

Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour

Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).

Step 1 - For the clam broth:

Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use.  You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops. 

Step 2: 

Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked. 

Step 3: 

Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams. 

Step 4: 

While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish. 

Step 5: 

Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.

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 Sea Scallops

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

Time: 30 minutes
Serves: 2-4

Ingredients
· 1 lb sea scallops
· 2 tablespoons white cooking wine
· +/- 8 Ritz crackers
· 2 tablespoons salted butter
· salt, to taste
· black pepper, to taste
· lemon wedges

Directions
Preheat oven to 380 degrees F.

Place scallops in a shallow baking dish. Add white cooking wine (roughly 2 TBS) I typically eyeball the white wine so it is visibly on the bottom of the entire baking dish. Add 2 TBS of softened butter to the top of the scallops - we opted for chive compound butter this time. Crush Ritz crackers until the entire surface of the scallops are covered. Place in oven & bake for 25 min. 

Add salt and pepper to taste. Serve with lemon wedges.

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.

Sheet Pan Roasted Black Sea Bass

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

Time: 45—60 minutes
Serves: 4

Ingredients
· 2 whole black sea bass
· 2 tablespoons olive oil or any high heat oil
· garlic, to taste
· salt, to taste
· black pepper, to taste
· 1 sprig fresh rosemary
· 1 sprig fresh thyme
· 1 bunch chives
· 1 lemon, cut in half

Directions
Preheat oven to 450 degrees.

Gut fish, remove fins, and descale. Smother fish with olive oil, and sprinkle with garlic, salt, pepper, rosemary, thyme, and chives. Squeeze half a lemon into each fish cavity.

Roast for 20—30 minutes, until fish is cooked through.

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.

Fried Sage Seared Scallops

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Serves: 4-6

Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper

For serving (optional):
· lemon wedges

Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.

2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.

3. Top scallops with crispy sage. Serve right away with lemon wedges.

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.

Monkfish Stew

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 35 min
Serves: 4

Ingredients
· 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed
· 2 tbsp olive oil
· 1 med Vidalia onion, diced
· 4 cloves garlic, thinly sliced
· 1 tsp saffron threads
· 1/2 cup dry white wine
· 1 (26.46-oz) box chopped tomatoes
· 16 oz clam juice
· 1 (15.5-oz) can chickpeas, drained
· 4 @atlanticseafarms kelp cubes
· 2 bay leaves
· 12 oz shrimp (any size), peeled, deveined (look for USA wild caught)
· 2 tbsp unsalted butter
· parsley, chopped
· black pepper

(optional):
· lemon wedges
· crusty bread

Directions
1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1—2 min, don’t cook through. Remove fish, set aside.

2. Heat remaining oil. Add onion, sauté over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits.

3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min.

4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through.

5. Remove bay leaves, add butter.

6. Sprinkle with parsley & pepper.

7. Spoon into bowls, serve with lemon and bread.

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.

New England Butter Clam Fettucine

This recipe is courtesy of Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.

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.