Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.
Baked Haddock
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program.
Time: 30 min
Serves: 4
Ingredients
· about 1 LB haddock fillets
· Spice blend made with a dash or 2 of each: garlic salt, thyme, oregano, salt, pepper, paprika
· A few dashes of lemon Juice
· 1 cup bread crumbs (panko or regular)
· 2-3 tablespoons butter
Directions
Preheat oven to 425 degrees F.
Rinse and pat dry fish fillets and dredge in spice mix on both sides. Lay fish in a baking dish.
Pour a few dashes of lemon juice on the haddock and sprinkle the bread crumbs evenly over the whole tray of fish. Cut butter into small chunks and lay on top of the fish trying to keep them evenly spread.
Place in oven for 15-20 minutes depending on thickness. The fish is done when it is opaque and falls apart easily with a fork. Do not overcook!
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 Baked Rock Cod
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 45 min
Serves: 6
Ingredients
· 1 whole rock cod, gutted (about 2 lbs)
· 2 tablespoons frying oil
Seasoning A:
· ¾ teaspoon salt
· 1 tablespoon rice wine
· 2 teaspoon sesame oil
· 1 tablespoon frying oil
· 1 ¾ teaspoon five-spice powder
Shredded Ingredients:
· 3 pieces of bacon
· 1 leek
· 4 slices ginger
· A few pinches or coriander
Seasoning B:
· ¼ cup chicken stock
· 1 ½ tablespoon rice wine
· 1 tablespoon sugar
· ¼ cup light soy sauce
· 2 teaspoons dark soy sauce
· 2 tablespoons frying oil
Directions
Cut the fish in half lengthwise, cutting right up through the head but do not sever along the top of the back so the fish can be pressed out flat in one piece. Remove the gills. Rinse fish well.
Rub the fish all over with seasoning A and let sit 5 or 10 minutes.
Heat a baking pan in the oven at 425 degrees F for a few minutes, remove baking pan and add frying oil. Carefully spread the fish skin upwards on the pan and arrange the shredded ingredients on top. Pour Seasoning B ingredients over fish. Bake at 425 degrees for about 30 minutes - baste the fish a few times while it cooks.
We enjoyed this main course with roasted potatoes and cherry tomatoes, sautéed green beans, a massaged kale salad and Spanish rice.
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.
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.
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.
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.
Haddock and Corn Chowder
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Ingredients
2 TBSP Butter
1 medium Onion (chopped)
3 Carrots (Diced)
3 potatoes (cubed)
3 cups broth ( I used Chicken broth)
½ Cup cooking wine
1/2LB Bacon
1-2 LB Haddock
3 Cups fresh or frozen corn
1TBSP Flour
2TBSP Water
1/2C Heavy Cream or Half & Half
Salt, pepper, celery seed, Bay Leaf, Oregano
2-3 Sprigs Parsley to garnish
Directions
Start by cooking bacon in a large pot, drain off some of the grease if you prefer but make sure to reserve some in the pot, remove the bacon to a plate.
Add butter and onion to pot and sauté until onion is translucent. Add carrots and potatoes and sauté another minute or two. Add cooking wine and sauté another minute. Pour in chicken broth and water and bring to a boil — reduce heat to medium high and cook until potatoes are tender (10—15 minutes).
Cut up haddock into bite size pieces and add to pot and cook on medium high 7—12 minutes until fish is able to be flaked wth a fork.
Add in corn and bacon and reduce to low. Mix flour and water in a cup and whisk until smooth and add to pot. Bring pot back to a boil for 2 minutes. Add seasonings. Reduce pot to a simmer and add cream. Do not boil the chowder once the cream is added just warm it stirring frequently.
Serve with a garnish of parsley!
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops
7 Black Sea Bass Recipes
Recipes courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipes.
Whole Roasted Black Sea Bass
Whole Grilled Black Sea Bass
Grilled Black Sea Bass Fillets with Garden Salsa
Black Sea Bass Piccata
Black Sea Bass Chowder
Lemony Black Sea Bass Soup
Zuppa di Pesce with Black Sea Bass
These recipes are 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
@massmarinefisheries
@woodsholeseagrant
Caldeirada de Peixe (Portuguese Fish Stew)
Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.
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
@massmarinefisheries
@woodsholeseagrant
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 and Black Sea Bass Ceviche
Recipe by chef Micheal Faccidomo of Stoneacre Garden for the Aquidneck Community Table Summer Bounty Party
Ingredients:
1 cup fresh lime juice
1 cup fish stock
1 cup fresh orange juice
1 lb total of a combination of Acadian Redfish and Black Sea Bass filet ( or any local firm white fish ) skin removed and filet cut into small cubes
1/2 large onion thinly sliced
2 tbsp ginger peeled and grated
2 tsp cilantro stems
1 small jalapeno sliced
2 1/2 tsp kosher salt
Steps
Blend all ingredients except fish in a small bowl or mixing cup.
Place your cut up fish in a large glass bowl and pour liquid over fish and refrigerate for at least 3 hours and up to 1 day.
Garnish with cilantro, thinly sliced red onion, and sliced jalapeno.
ACADIAN REDFISH TACOS WITH MANGO SALSA, FRESH SLAW AND SMOKEY CREMA
Pan Roasted Acadian Redfish Recipe
Spicy Redfish Tacos
Recipe courtesy of Port Clyde Fresh Catch. Click the button below to access recipe.
Photo credit: Fearless Fish Market
NEW ENGLAND CIOPPINO
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
FISHERMAN’S STEW
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!
RECIPE
Serves 4
INGREDIENTS
FOR THE STEW
½ onion, diced into ½-inch pieces
2 tablespoons olive oil
⅓ cup white wine
1 cup water (or kelp broth; recipe on page 20)
1 15-ounce can diced tomatoes
¼ cup pitted green olives, rinsed and sliced
1 tablespoon capers, rinsed
2 garlic cloves, smashed and coarsely chopped
1 bay leaf
1 teaspoon red chili flakes
Salt and pepper to taste
¼ cup parsley, roughly chopped
Several slices crusty bread
SEAFOOD
½ pound mussels, cleaned
½ pound littleneck or other clams
2 pounds lobster, only claws and tail in shell
1 pound Acadian redfish fillets (or other white fish), cut into pieces
½ pound squid, rings and tentacles
Pinch of saffron (optional)
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS
Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread.
CHICKEN FRIED SKATE
Recipe courtesy of David Dadekian of Eat Drink RI.
Our friend David Dadekian from Eat Drink RI shared with us how to prepare chicken fried skate wing at home. This mouthwatering dish can be adapted to your own flavor preferences and can also be used on a variety of other fish such as butterfish, pollock, haddock, acadian redfish, or whiting.