Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.
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.
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.
“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.
MISO GLAZED SKATE TACOS
Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.
LEMON BUTTER TRIGGERFISH
Recipe courtesy of Eat Simple Food. Click the button below to access the recipe.
ROASTED FLUKE WITH LEEKS, OYSTER MUSHROOMS, LETTUCE & ASPARAGUS-DILL BROTH
Recipe courtesy of Edible Rhody magazine. Click the button below to access the recipe.
This is delicious with fluke but could work well with any other flounder or flakey mild flavored white fish.
LEMONGRASS AND GINGER DRESSED BOK CHOY WITH SPICED FLOUNDER
Courtesy of chef Andrew McQuesten, north
“Flounder in the winter months is something special in New England. It’s one of the few fish that commercially can still be harvested regularly in the colder weather. The one thing to take into consideration is that this is also ramping up for their spawning season. At the restaurant we get almost all our fish in whole and when it is spawning season that means we’re paying for all the roe sacks (egg sacks) that the fish have in them, in some cases dwarfing the size of the filets we are getting off the fish. In those cases we have to start getting creative with how to use them. In a lot of instances we can make a sauce out of them (it’s rich and delicious when seasoned with vinegar and ginger) but we also salt cure them which makes them last a considerable amount longer.”
RECIPE
INGREDIENTS
Fish
1 pound of flounder filets (any local flounder works such as winter flounder, grey sole, yellowtail flounder, or American plaice)
Spice blend for fish (this will make enough to have on hand for other things, also great on chicken or other seafood including other fish, crab, or lobster)
Black Pepper 8 tbs
Cumin 8 tbs
Ginger 1 ½ tsp
Cayenne 1 tsp
Coriander 3 tsp
Cardamom1 tsp
Allspice 2 tsp
Clove 1/2 tsp
Cinnamon 1 tsp
Kochukaru (Korean Chili Flake) 8 tbs
Salt 4 tsp
Bok Choy Dressing
Canola Oil 1 Tbsp
Sesame Oil 1 Tbsp
Lemongrass 3 stalks, peeled and minced
Ginger 2 large knobs, peeled and minced
Garlic 6 cloves peeled and sliced thin
Sake about 8 ounces (or dry white wine)
Rice vinegar 2 ounces
Water about 8 ounces
Soy Sauce 4 ounces
Sambal 1 tsp
Brown sugar 2 tsp
Salt 1 large pinch
Baby bok choy, split and cleaned, about 1 pound (available in the winter at your local farmers market)
INSTRUCTIONS
Bok choy dressing
In a small sauce pot on medium heat add 1 tablespoon of canola (or other neutral) oil and 1 tablespoon of sesame oil. Add in your ginger, lemongrass, garlic and a pinch of salt. Once your kitchen smells like heaven, deglaze your pan with the sake. If you have any sake leftover, save it for dinner, it’ll be delicious so make sure you buy at least OK sake. The rule of thumb when it comes to cooking wines is if you wouldn’t drink it, you shouldn’t cook with it.
At this point you can add the rest of your ingredients and stir, we’re looking for the whole thing to reduce by 1/2 the volume. Once the dressing has reduced, set aside
Bok choy
Char bok choy halves in a pan on high heat. (If you don’t have good ventilation, broil in the oven instead, checking frequently to avoid total burning. See note below). Once the bok choy has a char on it, add half of the dressing to the pan and a pinch of salt. Add more dressing as needed, tasting to make sure it has enough salt.
Note: If broiling bok choy, remove it from oven and place in serving bowl. Add half the dressing and a pinch of salt and toss gently.
Flounder
Preheat the oven to 400 degrees.
Place spices in a large bowl and whisk together with a fork.
Pat the flounder fillets with the spice blend.
Place flounder fillets, skin-side down, on a well-greased baking sheet and cook for about 10 minutes. Cook until thickest part of fish is 145 degrees or when flesh is firm but not falling apart.
To serve
Place bok choy down, fish filet on top and serve with scallions and a side of steamed rice.
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Recipe courtesy of Rizwan Ahmed for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
This recipe calls for a whole local flounder and asks you to filet it. Follow this guide to learn how to filet your flounder. You can also use already filleted fish.
PARMESAN-ENCRUSTED SEA ROBIN
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea
If you enjoy this recipe, please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
4 sea robins, gutted
¼ cup parmesan cheese, finely grated
½ tablespoon curry powder
½ teaspoon salt
2 tablespoons olive oil
Lime or lemon wedge for garnish
INSTRUCTIONS
Set oven to 350°F. Hold the tail of the fish with a kitchen cloth and, using a sharp knife, cut the dorsal fin away, moving toward the head. Insert kitchen shears behind the head and cut through the spine without cutting off the head. Using 2 kitchen cloths, bend the head toward the belly and pull toward the tail. As you pull you will remove skin from flesh. Discard the head and skin. Cut off belly fins using kitchen shears. Rinse each fish under cold running water and pat dry. Mix together parmesan cheese, curry powder, and salt. Set a pan over medium heat and add oil. Dredge each fish in parmesan mixture. Sear fish on both sides until golden brown, about 2 to 3 minutes. Place on a roasting rack in oven, belly side down, and roast for 5 to 8 minutes or until done (when internal temperature reaches 145°F). The fish can be served on top of fresh greens, braised lentils, or braised cauliflower.
You may substitute the sea robin with monkfish, pollock, halibut, scallops, sea raven, or sculpin.