Whole Roasted Black Sea Bass from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.

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.

NEW ENGLAND CIOPPINO

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

PORGY CRUDO WITH PINE NUTS

Recipe courtesy of Martha Stewart. Click the button below to access the recipe.

Credit: David M. Russell

PAN ROASTED WILD STRIPED BASS

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

This recipe calls for striped bass but would also be great with black sea bass, tautog, halibut, mahi mahi, sea robin, monkfish, or weakfish.

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

SOLE FILLETS WITH HERBED WINE SAUCE

Recipe courtesy of Food and Wine. Click the button below to access the recipe.

This recipe is honestly one of my new favorites! It feel rich and decadent and is easy to make. This recipe is perfect for any type of local flounder such as grey sole, winter flounder, yellowtail flounder, summer flounder, american plaice, or dabs! I’ve also tried it with tautog and black sea bass and baked it vs broiling it and kept it in the oven for longer until the fish was flakey when I poked a fork into it. Make sure you have lots of bread for dipping in the sauce too.

CRACKER CRUSTED BAKED COD

Recipe courtesy of jennyshearawn.com. Click the link below to access the recipe.

Photo: Jenny Shea Rawn

This recipe would be delicious with any mild flavored flakey white fish.

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.

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.

SPRING VEGETABLE PISTOU WITH YELLOW-EYED BEANS, FAVAS, PEAS & BLACK BASS

Recipe courtesy of Edible Rhody magazine. Click the button below to access the recipe.

This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.

CLASSIC BAKED HADDOCK

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