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.

Baked Stuffed Clams

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

Time: 45 min
Serves: 4

Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese

Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely. 

Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside. 

Preheat the oven to 350°F. Place a rack in the center of the oven.

In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. Stir until the stuffing mixture is completely moistened. If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs. Add salt and pepper to taste.

Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

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.

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.

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.

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.

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.

5 Bluefish Recipes Cooked in 5 Different Ways

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.

Pan-fried Bluefish

Grilled Bluefish

Broiled Bluefish

Baked Bluefish

Bluefish Chowder

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

Baked Clams Oreganata

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

BAKED BLACKFISH IN HERBED BUTTER

Recipe courtesy of the F/V Briana James.

RECIPE

INGREDIENTS

• 1 pound fresh Tautog or blackfish fillet

• 1/4 cup butter or margarine

• 2 tablespoon lemon juice

• 2 tablespoon fresh chives, chopped or 1 tablespoon dried

• 2 tablespoon fresh parsley, chopped

• 3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried

• dash cayenne pepper to taste

• paprika to taste

• 1/4 cup salt, plus more to taste

DIRECTIONS

Place fish in salt water brine (4 cups of water mixed with 1/4 cup of salt) and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels.

Preheat oven to 400°F.

In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne, and salt lightly to taste.

Cut fillets into serving size pieces and place it in a lightly oiled baking dish. Pour butter and herb mixture over fillets. Sprinkle with paprika. Bake uncovered for about 8 to 10 minutes or until fish begins to flake. 

Transfer fish to a warm serving platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish. Serve immediately.

LEMON BUTTER TRIGGERFISH

Recipe courtesy of Eat Simple Food. Click the button below 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.

LEMONGRASS AND GINGER DRESSED BOK CHOY WITH SPICED FLOUNDER

Courtesy of chef Andrew McQuesten, north

“Flounder in the winter months is something special in New England. It’s one of the few fish that commercially can still be harvested regularly in the colder weather. The one thing to take into consideration is that this is also ramping up for their spawning season. At the restaurant we get almost all our fish in whole and when it is spawning season that means we’re paying for all the roe sacks (egg sacks) that the fish have in them, in some cases dwarfing the size of the filets we are getting off the fish. In those cases we have to start getting creative with how to use them. In a lot of instances we can make a sauce out of them (it’s rich and delicious when seasoned with vinegar and ginger) but we also salt cure them which makes them last a considerable amount longer.”

— Andrew McQuesten, north

RECIPE

INGREDIENTS

Fish

1 pound of flounder filets (any local flounder works such as winter flounder, grey sole, yellowtail flounder, or American plaice)

Spice blend for fish (this will make enough to have on hand for other things, also great on chicken or other seafood including other fish, crab, or lobster)

Black Pepper 8 tbs

Cumin 8 tbs

Ginger 1 ½ tsp

Cayenne 1 tsp

Coriander 3 tsp

Cardamom1 tsp

Allspice 2 tsp

Clove 1/2 tsp

Cinnamon 1 tsp

Kochukaru (Korean Chili Flake) 8 tbs

Salt 4 tsp

Bok Choy Dressing

Canola Oil 1 Tbsp

Sesame Oil 1 Tbsp

Lemongrass 3 stalks, peeled and minced

Ginger 2 large knobs, peeled and minced

Garlic 6 cloves peeled and sliced thin

Sake about 8 ounces (or dry white wine)

Rice vinegar 2 ounces

Water about 8 ounces

Soy Sauce 4 ounces

Sambal 1 tsp

Brown sugar 2 tsp

Salt 1 large pinch

Baby bok choy, split and cleaned, about 1 pound (available in the winter at your local farmers market)

INSTRUCTIONS

Bok choy dressing

In a small sauce pot on medium heat add 1 tablespoon of canola (or other neutral) oil and 1 tablespoon of sesame oil. Add in your ginger, lemongrass, garlic and a pinch of salt. Once your kitchen smells like heaven, deglaze your pan with the sake. If you have any sake leftover, save it for dinner, it’ll be delicious so make sure you buy at least OK sake. The rule of thumb when it comes to cooking wines is if you wouldn’t drink it, you shouldn’t cook with it.

At this point you can add the rest of your ingredients and stir, we’re looking for the whole thing to reduce by 1/2 the volume. Once the dressing has reduced, set aside

Bok choy

Char bok choy halves in a pan on high heat. (If you don’t have good ventilation, broil in the oven instead, checking frequently to avoid total burning. See note below). Once the bok choy has a char on it, add half of the dressing to the pan and a pinch of salt. Add more dressing as needed, tasting to make sure it has enough salt.

Note: If broiling bok choy, remove it from oven and place in serving bowl. Add half the dressing and a pinch of salt and toss gently.

Flounder

Preheat the oven to 400 degrees.
Place spices in a large bowl and whisk together with a fork.
Pat the flounder fillets with the spice blend.
Place flounder fillets, skin-side down, on a well-greased baking sheet and cook for about 10 minutes. Cook until thickest part of fish is 145 degrees or when flesh is firm but not falling apart.

To serve

Place bok choy down, fish filet on top and serve with scallions and a side of steamed rice.

CLASSIC BAKED HADDOCK

Recipe courtesy of chef Jeremy Sewall. Click the button below to access the recipe.

BAKED FLOUNDER WITH PANKO BREADCRUMBS

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

This recipe calls for a whole local flounder and asks you to filet it. Follow this guide to learn how to filet your flounder. You can also use already filleted fish.

FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

Recipe courtesy of Alba Rabe and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass. 

FISH ESCABECHE

Recipe courtesy of Alice Rivera and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass. 

BAKED FISH WITH TOMATO SAUCE

Recipe courtesy of Gonya Jangaba and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass. 

PARMESAN-ENCRUSTED SEA ROBIN

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

4 sea robins, gutted 

¼ cup parmesan cheese, finely grated 

½ tablespoon curry powder 

½ teaspoon salt 

2 tablespoons olive oil 

Lime or lemon wedge for garnish

INSTRUCTIONS

Set oven to 350°F. Hold the tail of the fish with a kitchen cloth and, using a sharp knife, cut the dorsal fin away, moving toward the head. Insert kitchen shears behind the head and cut through the spine without cutting off the head. Using 2 kitchen cloths, bend the head toward the belly and pull toward the tail. As you pull you will remove skin from flesh. Discard the head and skin. Cut off belly fins using kitchen shears. Rinse each fish under cold running water and pat dry. Mix together parmesan cheese, curry powder, and salt. Set a pan over medium heat and add oil. Dredge each fish in parmesan mixture. Sear fish on both sides until golden brown, about 2 to 3 minutes. Place on a roasting rack in oven, belly side down, and roast for 5 to 8 minutes or until done (when internal temperature reaches 145°F). The fish can be served on top of fresh greens, braised lentils, or braised cauliflower. 

You may substitute the sea robin with monkfish, pollock, halibut, scallops, sea raven, or sculpin.

TANDOORI SPICED BUTTERFISH

Recipe courtesy of chef Rizwan Ahmed, Rhode Rage Food Truck and Johnson & Wales University

RECIPE

Serves 4

 INGREDIENTS

4 Whole Butterfish, scaled & gutted

2 cups oil, to fry

For the Tandoori Spice:

2 lemons, juiced

1 tsp cumin, ground

1 tsp coriander, ground

1 tsp turmeric

1 tsp paprika

1tsp black pepper, ground

1 tsp cayenne pepper

1 tsp ginger, finely minced

1 tsp garlic, finely minced

Salt to taste

Garnish:

1 Cucumber, thinly sliced

2 spring onion, thinly sliced

2 tbsp cilantro, picked

INSTRUCTIONS

Start by mixing together all the tandoori spices with lemon juice to create a paste. Wash and pat dry fish. Make approximately 4 to 5 slits on either side of fish. Gently massage paste over fish and into slits and let marinate for an hour. Shallow fry in oil over medium heat for 2 to 3 minutes on either side. Garnish with cucumber, spring onion and cilantro.

This recipe can also be used to grill or bake the fish.