Summer Seafood Grilling Menu

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

Time: 40 min
Serves: 5

Ingredients
For the streamers:
· 1 cup water
· 1 ½ cups beer
· 2 scallions, chopped
· 1 bay leaf
· ½ stalk celery
· Black pepper
· 2-4 lbs steamer clams
· Melted butter

For the grilled cod:
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon oregano
· 1 teaspoon thyme
· 1 teaspoon cayenne
· 1 teaspoon celery seed
· 1 teaspoon salt 
· 1 teaspoon black pepper
· 1 teaspoon all spice (optional)
· 1 teaspoon ground cloves (optional)
· 1 lb cod 
· 3 tablespoons olive oil

For the scallops:
· 1 lb scallops
· 1 tablespoon butter
· 1 teaspoon Old Bay
· Pinch of salt
· Black pepper, to taste
· 1 teaspoon garlic powder 

Directions
For the steamers:

Add water, beer, scallions, bay leaf, celery and black pepper in a pot and bring to a boil. Add steamer clams and cook until they open (7-10 minutes). Discard unopened clams. Strain broth and reserve for rinsing shucked clams. Serve with melted butter. 

For the grilled cod:

Preheat grill to medium-high heat. Clean and oil grates. 

Make a spice blend with paprika, garlic, onion, oregano, thyme, cayenne, celery, salt and pepper and you can add all spice or cloves if you choose. Lather fish lightly in a little olive oil and dredge in spice blend. 

Grill skin side down on medium-high indirect heat for 4 to 5 minutes and flip fish, cook for another 3 to 4 minutes till the fish just barley becomes flaky.

Fish will not stick to the grill grates if it is cooked enough - if the fish is sticking let it cook a little longer before flipping.

For the scallops:

Melt a tablespoon of butter in a pan. Sprinkle scallops with Old Bay, salt, pepper and a little garlic powder. Make sure skillet is hot, add scallops. Sear scallops on one side, flip and sear another 1-2 minutes on the other side. Serve hot.

Serve this seafood dinner with grilled corn, caprese salad and sautéed peppers.

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.

NORWEGIAN FISH SOUP

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

This recipe calls for cod but would be delicious with any local flaky white fish such a pollock, haddock, cusk, hake, acadian redfish, black sea bass, tautog, or even monkfish.

“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.