Sweet and Sour Bluefish

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

Time: 1 hour

Serves: 2

Ingredients
· 2 tablespoons chili sauce
· 2 tablespoons ketchup
· 2 tablespoons pineapple or plum sauce
· 2 tablespoons oyster sauce
· 1 tablespoon sugar
· 1 cap full of white vinegar
· Dash of light soy sauce
· 1lb fish filet, cut into bite-sized chunks (any fish would work, but today I’m using local bluefish)
· 1 teaspoon salt
· ½ cup of all-purpose flour
· About ¼ cup of oil for frying
· 1/2 medium yellow onion
· 1/2 bell pepper
· 1 red chili (optional, I just wanted more color)
· 1/2 cucumber, cubed
· About ¼ cup of pineapple chunks
· 1/2 cup water
· White pepper, to taste
· Salt, to taste

For serving:

· Jasmine rice

Directions

Mix chili sauce, ketchup, pineapple sauce, oyster sauce, sugar, white vinegar and soy sauce in a small bowl.

Season fish with salt, and coat in all-purpose flour. Fry fish in hot oil until golden. Remove fish from pan. Remove most of the frying oil, leaving only about 1 tablespoon of oil in the pan. Fry yellow onion, bell pepper and red chili until nice and aromatic. Add cucumber and pineapple, fry them a little while until there’s a little char on the veggies and fruits. Pour in the sauce mixture, let cook until simmer, and add water, bring to boil. Give it a little taste and adjust salt, white pepper and sugar to your preference. Stir fish into the sweet and sour sauce. Serve with jasmine rice!

PS. You can add cornstarch to thicken the sauce but most of the seasonings already contain thickening agents so I never find that necessary.

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.

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.

Fried Sage Seared Scallops

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Serves: 4-6

Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper

For serving (optional):
· lemon wedges

Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.

2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.

3. Top scallops with crispy sage. Serve right away 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.

THE EASIEST FRIED (ACADIAN REDFISH) SANDWICH

Recipe courtesy of Wulf’s Fish. Click the button below to access recipe.

RHODE ISLAND STYLE FRIED CALAMARI

Recipe courtesy of the Town Dock. Click the button below for the recipe.



CANTONESE-STYLE GINGER SCALLION LOBSTER

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



CRAB FRIED RICE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.

The recipe calls for lump crab meat (aka picked crab from blue crabs more common down south) but we think it would be delicious with Jonah crab or peekytoe crab (aka sand crab) to give it a local twist. Blue crabs are also increasing in our area due to warmer water temperatures and so you may be able to find some local blue crabs but you will probably have to pick them yourself.



LOBSTER STICKY FRIED RICE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



CLAM CAKES BLOCK ISLAND

Recipe courtesy of hunter angler gardener cook. Click the button below for the recipe.

Photo by Holly A. Heyser

CRISPY SALT AND PEPPER SCALLOPS

Recipe courtesy of chef Joshua Riazi, the Genesis Center.

RECIPE

INGREDIENTS

• 1 lb of Scallops

• 1 cup of flour

• a neutral oil such as sunflower oil, canola or vegetable oil

• scallions chopped

• 1 garlic cloves minced

• fresh cilantro chopped

• jalapeño sliced

• salt

• pepper

• sugar

INSTRUCTIONS

Heat oil in pan. Flour scallops in bowl then and pan fry. Remove scallops from oil and place on plate with paper towels to remove excess oil. Drain pan. Add scallops back to pan and toss with sautéed scallion and garlic, fresh cilantro and jalapeño, and then dust liberally with a mix of equal parts salt, pepper, and sugar

CRISPY FRIED FLOUNDER, CHINESE-STYLE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.

PAN FRIED FISH: CHINESE WHOLE FISH RECIPE

Recipe courtesy of the Woks of Life. Click the link below to access the recipe.

This recipe is great with scup, black sea bass, tautog, acadian redfish, sea robin, or any other whole local fish.

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.