Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.
Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit
This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 20 minutes
Serves: 2
Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar
Directions
Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.
Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.
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.
Crispy Whole Fried Black Sea Bass with Easy Spicy Thai Salad
This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecoystem.
Time: 45 minutes
Serves: 4
Ingredients
For the fish:
· 1 whole black sea bass
· ½ cup corn starch & ½ cup rice flour (rice flour is optional but it gives nice, lighter crispy batter. If not using rice flour, increase amount of corn starch)
· Salt
· Oil for deep frying
For the Thai salad:
· Your choice of fruits/veg i.e. young papaya, cucumber, carrot, young mango. I used half of young papaya in this recipe
· Sugar (palm sugar if you have, otherwise mix brown and white sugar) - adjust according to your preference. I used one small cube of palm sugar.
· 2 cloves of garlic
· 3 hot chili peppers (or sub with pepper flakes). Feel free to reduce or increase amount accordingly
· 1 tablespoon fish sauce - adjust according to your preference
· Juice 1.5 limes - adjust according to your preference
· 1 shallot
· Your choice of herbs, such as Thai basil or Italian basil, mint, cilantro, dill
· Optional: 1 tablespoon chopped peanuts, fermented fish sauce, ½ tsp dried shrimp or anchovies
Directions
For the fish:
Score both sides of the fish (deep, all the way to the bones) - this will help fish cook evenly. Generously season with salt and then lightly coat with flour mix. Carefully slide fish into hot oil (don’t worry if the fish is slightly bigger than your pan/wok, just be sure to tilt the pan/wok and baste those uncovered areas with hot oil). Use a tong and wide/large spatula to carefully flip fish. Cook the fish for about 15-17 minutes in total or until golden and crisp.
For the Thai salad:
Julienne and thinly slice your choice of fruits/veg i.e. young papaya, cucumber, carrot, young mango etc. Use a pestle & mortar to pound sugar, garlic and pepper. Once sugar is crushed, add the rest of the ingredients and pound them together (lightly, only to bruise and release the flavors and tomato juices, we are not making a paste). If you don’t have a pestle and mortar, you can simply chop the aromatics (shallot, garlic, hot chili pepper or sub with pepper flakes) followed by mixing the seasonings (sugar, fish sauce, lime juice) before adding the veggies in and let them rest in the fridge for at least 30 minutes before serving.
Assembly:
Serve fish overtop Thai salad. Optional: sprinkle with chopped peanuts, drizzle with fermented fish sauce and dried shrimp or anchovies.
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.
Air Fryer Black Sea Bass
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.
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.
Grilled Whole Black Sea Bass
This recipe is courtesy of Jenny Shea Rawn 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.
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
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.
Chili Lime Marinated Grilled Acadian Redfish
THE EASIEST FRIED (ACADIAN REDFISH) SANDWICH
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
ACADIAN REDFISH TACOS
Recipe courtesy of Edible South Shore & South Coast. Click the button below to access recipe.
Tacos Photo: Paula Marcoux
Sautéed Acadian Redfish with Pistachio and Orange Pesto
Recipe courtesy of https://www.myrecipes.com. Click the button below to access recipe.
Credit: Brian Woodcock; Styling: Claire Spollen
NEW ENGLAND CIOPPINO
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
