Fish and Shellfish Recipes

Fish and Shellfish Recipes

A gathering of recipes using local seafood and fresh ingredients.

Stuffed Flatfish Rollups

Stuffed Flatfish Rollups

Growing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops and whitefish. The stuffed flat fish recipe I’ve provided here uses both. It’s fairly simple and pulls together quickly without many ingredients. If you’re not a fan of...

read more
Caribbean-Style Mackerel Baked in Spicy Coconut Sauce

Caribbean-Style Mackerel Baked in Spicy Coconut Sauce

  Caribbean-Style Mackerel Baked in Spicy Coconut Sauce Explore a world of tastes and textures from the sea! 2 large or 3 medium mackerel, cleaned2 limessalt and pepper, to taste1 bunch scallions14 ounce can coconut milk2 cloves garlic, minced2-3 medium tomatoes,...

read more
Acadian Redfish Tacos

Acadian Redfish Tacos

Acadian Redfish Tacos Acadian redfish (aka ocean perch), is a versatile and delicious underused local fish. If it’s unavailable, try this recipe with tautog, whiting, pollack, or black sea bass, similarly overlooked species. Adapt the topping to the season, adding...

read more
Crispy Fried Asian Shore Crab

Crispy Fried Asian Shore Crab

Og Lim is a champion for surprising me, unprovoked, with this mind-blowing appetizer, the recipe for which originated with her mother, Young-hye Cho. After landing your crab haul, select the most diminutive for this dish (don't forget the gloves; even small crabs can...

read more
Roger Warner’s Simple Green Crab Stock

Roger Warner’s Simple Green Crab Stock

From the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and cookpot. And substitute shore crabs if that’s what your abundant invasive is. 1 pound (minimum) lively green or shore crabs Sea salt Juice of 1 lemon Optional seasonings:...

read more
Cioppino or Italian Zuppa di Pesce

Cioppino or Italian Zuppa di Pesce

Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Serve over linguine or with toasted focaccia. Mangia! 1 large bulb fresh fennel, cleaned 1 Vidalia onion 6 large garlic cloves ¼ cup extra virgin olive oil...

read more
Beef and Oyster Stew

Beef and Oyster Stew

Beef and Oyster Stew 2 tbsp flour½ tsp salt¼ tsp pepper1 lbs grass-fed stew beef, cut into 1 1/2 inch pieces2 tbsp vegetable oil1 large yellow onion, diced1 cup sliced button mushrooms4 carrots, sliced into rounds2 large potatoes, cut into cubes1 12-ounce bottle...

read more
Broiled Bluefish With Sweet-Pepper Butter

Broiled Bluefish With Sweet-Pepper Butter

A turn-of-the-century brainchild of Alexander Filippini, a longtime chef at the world-famous Delmonico’s, this simple and luscious recipe was picked up and reprinted by a big Boston fish dealer, Freeman & Cobb, in their 1913 tract Recipes for Sea Food. The tone of...

read more
Gruyère Crab Melts

Gruyère Crab Melts

8 slices good-quality sourdough bread 2 tablespoons olive oil ¾ cup mayonnaise 2 teaspoons grated lemon zest 12 ounces lump crabmeat, drained and picked over for shells and cartilage 2 tablespoons finely chopped red onion ¼ teaspoon sea salt, plus more as needed 1 cup...

read more
CREAMY OYSTER STEW

CREAMY OYSTER STEW

16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1 shallot, diced 1 garlic clove, minced 1/4 cup white wine 2 cups heavy cream 1 bay leaf 2 tablespoons unsalted butter 1 stalk celery, thinly sliced 1 tablespoon freshly...

read more

Oyster Roast

4 ounces butter 3 tablespoons sherry 1/2 teaspoon cayenne pepper (or to taste) 48 oysters (6 to 12 per person), cleansed of mud Prepare a grill setup and burn a hardwood fire to build up some good coals. Round up some tongs, some oyster knives or just small paring...

read more
Smoked Bluefish

Smoked Bluefish

I use an inexpensive offset smoker: basically a two-compartment grill, where the fire goes in one side and the food in the other. By keeping a low, smoldery fire going in the little firebox, you can quickly desiccate (not roast) the food in the adjacent chamber, while...

read more
Revolution Lobster Sauce For Pasta

Revolution Lobster Sauce For Pasta

A great late-summer treat when the garden supplies most of the ingredients. If you have scads of tomatoes, double the chopped fresh quantity and skip the paste. Cook the sauce until it is well-reduced and the oil begins to separate a bit. cooked meat of one two-pound...

read more
Baked Stuffed Lobster

Baked Stuffed Lobster

Diner discretion is advised: the folks at Scituate Lobster Pound consider a two-pound lobster prepared in this classic fashion a single serving, but you may find it sufficient to feed a couple or even a small family… Fair warning. 1 two-pound very fresh lobster 2...

read more

Leave a reply

Your email address will not be published.

Please Support Our Ad/Partners

Sign Up For Weekly Food News

Categories

2022 Publishing Schedule

SPRING
March/April/May
ads due: January 28

SUMMER
June/July/August
ads due: April 18 

FALL
Sept/Oct/Nov
ads due: July 18

WINTER Holidays
Dec/Jan/Feb
ads dues: Oct 28

Our Mission

Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.