From Boat to Plate Video
FROM BOAT TO PLATE: LEARN HOW YOUR SEAFOOD IS CAUGHT AND GAIN INSPIRATION FOR HOW TO PREPARE IT
This video showcases a variety of New England groundfish species being caught, sold at market, and then prepared at home in some delicious dishes! Inspiration for this dishes are posted below.
The dishes in this video were loosely inspired by these recipes. In the video we took applied our own twists on the recipes based on what we had at home or were able to find at our local marketplace. We encourage you to do the same and share with us how your recipes turn out by either sending a photo of your dish to kate@eatingwiththeecosystem.org or by using the hastag #SeafoodiesNE and tagging @eating_with_the_ecosystem on Instagram or @EatingwiththeEcosystem on Facebook.
Changes we made:
We added onions and leeks. (The onions and leeks were added at the same time as the garlic.)
We added extra fish (about 1.5 lbs vs 1lb) and used haddock and flounder.
We subbed shrimp and scallops for squid and littlenecks. (Scallops would have been great too we just didn’t have them).
Used parsley and thyme vs basil (again just didn’t have basil).
Pan seared monkfish with silky braised fennel in pink sauce
Changes we made:
We had monkfish filet so there were no bones. (The filet is just half of the loin)
We made our own sides.