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.

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.

Smoky Haddock and Spinach Dip

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

Time: 30 minutes
Serves: 10

Ingredients
· 4 ounces Neufchatel, softened
· 1/3 cup plain nonfat Greek yogurt
· 2 tablespoons light mayo
· 1 tablespoon Worcestershire sauce
· 2 teaspoon hot sauce
· 1/2 teaspoon liquid smoke
· 1/4 teaspoon garlic powder
· 1/4 teaspoon salt
· 12 oz cooked haddock
· 10 oz frozen spinach, thawed and squeezed dry
· 1/2 cup part-skim mozzarella cheese
· 1/4 fresh shredded parmesan cheese
· 1/4 cup thinly sliced green onions

Directions
Preheat oven to 350 degrees F.

In a large bowl, combine the Neufchatel, Greek yogurt, light mayo, lemon juice, Worcestershire, hot sauce, liquid smoke, garlic powder, and salt. Whisk together until creamy and smooth. Add the haddock, spinach, mozzarella, parmesan, and green onions. Stir until combined.

Transfer the dip to an 8x8 dish and bake for 15-20 min, or until the dip is warm and cheese has melted.

Serve with veggies, crackers, or bread.

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.

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.

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

MONKFISH ROASTED WITH HERBS AND OLIVES

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.

Photo: David Ford



MONKFISH IN TOMATO-GARLIC SAUCE

Recipe courtesy of Food & Wine Magazine. Click the button below for the recipe.

CREDIT: © QUENTIN BACON



MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO

Recipe courtesy of Branden Read from Celestial Cafe for a Cook a Fish, Give a Fish class. Click the button below for the recipe.



COCONUT CURRY MONKFISH STEW

Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering. Click the button below for the recipe.



THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

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

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.

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.

AUTHENTIC CAMBODIAN FISH AMOK RECIPE

Recipe courtesy of Compass and Fork. Click the button below to access the recipe.

This recipe would be delicious with any mild flavored local fish such as acadian redfish, sea robin, haddock, pollock, cod, John dory, hake, whiting, or monkfish.

CANTONESE STEAMED FISH: A 20 MINUTE RECIPE

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

HADDOCK IN TOMATO CURRY

Video by Eating with the Ecosystem, recipe adapted from Bon Appetit

Featuring footage from FV Lisa Ann III and Eating with the Ecosystem

Recipe adapted from https://www.bonappetit.com/recipe/cod-poached-in-tomato-curry

RECIPE

INGREDIENTS

• 3 Tbs. vegetable oil

• 1-3 chili peppers (we used fish peppers) halved, seeded, thinly sliced (very the amount depending on how hot you want your curry)

• 1 1" piece fresh ginger, peeled, grated or thinly sliced

• 2-3 garlic cloves, minced

• 2 Tbs. Curry powder

• 2 pints cherry tomatoes (about 1¼ lb.)

• ¼ cup unsweetened coconut cream

• salt

• 1 lb Local haddock fillets (you can substitute other local flaky white fish such as pollock, hake, cod, or monkfish)

• 1 cup basil leaves, torn if large

• Serve with cooked rice

INTRUCTIONS

• Portion your Haddock by cutting it into about 5 oz pieces. Season with salt.

• Heat oil in a medium skillet over medium heat. Add chili peppers, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes.

• Add curry powder and cook, stirring, until fragrant, about 30 seconds to a minute.

• Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 15 minutes.

• Stir in coconut cream; taste and season curry with salt.

• Reduce heat to medium-low. Nestle Haddock into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

• Gently transfer haddock to shallow bowls with rice.

• Stir basil into tomato curry, then spoon over fish and rice.

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.