Macaroni & Cheese with Sugar Kelp and Spinach

This recipe is courtesy of Chef Tami Grooney of White Gate Farm

Recipe

(Yield: 3 cups)

Ingredients:

• 2 cups macaroni pasta, cooked

• 1 cup chopped cooked spinach

• 1/2 cup blanched and minced kelp

• 2 cups hot milk

• 1⁄4 cup flour

• 1⁄4 cup butter

• 2 tablespoons horseradish

• 1 tablespoon Dijon mustard

• 2 cups grated sharp white cheddar cheese

• 1/4 cup kelp furikake

Instructions:

1) Preheat the oven to 425.

2) In medium sized pot, over medium heat, melt butter.

3) Add the flour and cook for 3 minutes.

4) Pour in the hot milk and cook until thickened.

5) Add the spinach, kelp, cheese, seasonings, horseradish and mustard.

6) Mix well.

7) Combine with the cooked pasta.

8) Place in a greased casserole dish.

9) Top with furikake

10) Bake in oven for 15 minutes or until bubbling.

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.

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.

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.

SKATE AND ROMANESCO SOUP (MINESTRA DI BROCCOLI E ARZILLA)

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



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.

SKATE WITH CAPERS AND BUTTER

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!

Photo credit: Julia Cumes photography

RECIPE

Serves 4

 INGREDIENTS

2 Tbsp. canola oil
4 skate wings, skinned and filleted (ask your fishmonger to do this for you)
Salt and pepper to taste
¼ cup flour
4 Tbsp. butter, cut into cubes
2 lemons, juiced
2 Tbsp. capers, rinsed
2 Tbsp. parsley, finely chopped

INSTRUCTIONS

Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. Dust with flour. Cook 3-4 minutes on either side. Remove fish to plate and turn heat to high. Add cubed butter and cook until it foams and brown bits appear. Add lemon juice, capers, and parsley. Pour over fish and serve.

This recipe can also be prepared with dogfish, flounder, halibut, and black sea bass.

“LIMAN STYLE” WHITING

Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.

MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO

Recipe courtesy of Branden Read for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

Monkfish is delicious and we highly recommend trying it but if you can’t find monkfish this would also be very tasty with a flakey white fish such as haddock, pollock, acadian redfish, cusk, hake, sea robin, or tautog.

MISO GLAZED SKATE TACOS

Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.

FRIED DOGFISH GOUJONS WITH AIOLI

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

AIOLI 

4 large garlic cloves 

2 egg yolks 

1 lemon, juiced 

Salt to taste 

1 cup olive oil

GOUJONS 

Canola oil for deep frying 

4 medium dogfish fillets, skins removed 

Salt and pepper to taste 

½ cup flour 

1 teaspoon paprika 

½ teaspoon cayenne 

Zest of 1 lemon 

2 eggs, whisked with 2 tablespoons water 

1 cup breadcrumbs, preferably panko 

1 lemon, cut into wedges

INSTRUCTIONS

In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels. 

Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.

Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.

PROSCIUTTO-WRAPPED TRIGGERFISH & VEGETABLES

Recipe courtesy of Edible Northeast Florida. Click on the button below to access the recipe.

LEMON BUTTER TRIGGERFISH

Recipe courtesy of Eat Simple Food. Click the button below to access the recipe.

Pan-Fried John Dory

Recipe courtesy of Bon Appetit. Click the button to access the recipe.

BAKED JOHN DORY WITH LEMON CAPER DRESSING

Recipe courtesy of wholesome-cook.com. Click the clink below to access the recipe.

SALT CURED RHODE ISLAND BUTTERFISH

Video by John Lee and Kate Masury for the Fish Forward Initiative

INGREDIENTS

• Butterfish

• Salt

• Oil

INTRUCTIONS

• Gut your butterfish.

• Butterfly the butterfish and cut out spine.

• Pat dry and lightly salt butterfish.

• Cover with paper towel and place in fridge for about 24 hours (allow air to circulate, don’t place in air tight container).

• Remove butterfish from fridge. Lightly oil aluminum foil on a baking sheet.

• Move oven rack to so that it is close to the broiler. Turn broiler onto high.

• Place butterfish on baking sheet. Broil for about 7 minutes and enjoy!

HOW TO BRINE BUTTERFISH

Courtesy of Hiro Uchida via New England Seafoodies

Instructions

Here is how I usually prepare Butterfish: brine and dry.

No need to fillet them (but a bit of cutting is involved), easy cooking, and best of all you can eat everything -- including all the bones! Just make sure to thoroughly grill the fish, so the bones become crunchy and easy to eat.

(1) Clean and cut open as in the first picture. Some recipe says to use 4% saltwater when cleaning; I just use the plain tap water b/c I'm lazy.

(2) Make 15% saltwater. Ex. for 1 quart of water, add about 6 ounces of salt (or if you prefer the metric system like me, add 176 grams of salt to one liter of water). Submerge the butterfish in this solution and let it sit for about 20 minutes but no more than 25 min (second picture).

(3) Pat the fish dry with a paper towel. Place them on a rack and dry them overnight. Here, I placed them inside the fridge and it worked beautifully (third picture). But the smell could be an issue. What they need is a cold and dry place. During the NE winter, maybe this can be done outside.

To cook, I prefer simple grilling. Because of its fattiness and drying process, you can't really overcook the fish (unless you burn it down, of course). As mentioned above, grill thoroughly, aim for well-done and a bit more so that all bones become crunchy, like crackers. I usually eat everything except the head. My friend ate everything including the head!

Oven-Roasted Atlantic Butterfish with Fennel and Tomato

Recipe courtesy of Saveur Magazine. Click the button below to access the recipe.

Photo Credit: Maura McEvoy

GRILLED BUTTERFISH WITH SALSA VERDE

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

 SALSA

1 bunch parsley, stems removed

1 handful of baby arugula

4 garlic cloves, peeled

2 tablespoons capers, drained and rinsed

2 salted anchovies, rinsed

1 lemon, juiced

½ cup extra-virgin olive oil

Place all ingredients except for oil in a food processor. Pulse until chunky. While processor is running, drizzle in oil. Place salsa verde in serving bowl.

FISH

12 4-ounce whole butterfish, gutted and rinsed

2 tablespoons extra-virgin olive oil

Kosher salt to taste

Make slits in fish with a sharp knife. Rub fish with oil and season with salt. Grill for 2 minutes on each side over charcoal. Plate and drizzle with salsa verde.

This recipe can also be prepared with scup, black sea bass, or tautog.

SMOKED WHITING CHOWDER

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

BRINED AND SMOKED FISH

2 whole whiting, gutted, scaled, and head removed

2 quarts water

½ cup kosher salt

½ cup light brown sugar

4 sprigs thyme

4 sprigs dill

1 pound charcoal briquettes

5 to 6 fruit tree wood chunks

Rinse fish and pat dry. Mix water, salt, sugar, and herbs. Place fish in brine and refrigerate overnight. Rinse and dry again. Place charcoal in grill to one side, and light. Once charcoal is glowing, place wood chunks over charcoal. Place fish on cooking rack on the far side of grill, so that fish are not directly above charcoal and wood chunks. Close grill lid and lightly smoke fish for 2 to 3 hours at 140°F, then increase heat to 190°F for the last hour of smoking. Remove and let fish cool.

CHOWDER

3 cups milk

2 smoked whiting

1 tablespoon butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 large Idaho potato, peeled and chopped

1 cup heavy cream

1 tablespoon parsley, finely chopped

1 tablespoon finely sliced chives

Salt and pepper to taste

Place milk and smoked whiting in small saucepan over low heat and gently poach for 20 minutes. Remove from heat and let steep for 20 minutes. Remove fish and reserve milk. Once cool, remove bones and skin from fish and flake into large pieces. In a clean soup pot, melt butter over medium-low heat. Add onions and garlic and sweat until translucent. Add potatoes, poaching milk, and cream. Simmer until potatoes are soft, about 15 minutes. Season to taste. Blend in food processor until smooth. Ladle into bowls and garnish with flaked fish, parsley, and chives.