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.

Monkfish Roll

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.

Monkfish Stew

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

Time: 35 min
Serves: 4

Ingredients
· 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed
· 2 tbsp olive oil
· 1 med Vidalia onion, diced
· 4 cloves garlic, thinly sliced
· 1 tsp saffron threads
· 1/2 cup dry white wine
· 1 (26.46-oz) box chopped tomatoes
· 16 oz clam juice
· 1 (15.5-oz) can chickpeas, drained
· 4 @atlanticseafarms kelp cubes
· 2 bay leaves
· 12 oz shrimp (any size), peeled, deveined (look for USA wild caught)
· 2 tbsp unsalted butter
· parsley, chopped
· black pepper

(optional):
· lemon wedges
· crusty bread

Directions
1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1—2 min, don’t cook through. Remove fish, set aside.

2. Heat remaining oil. Add onion, sauté over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits.

3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min.

4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through.

5. Remove bay leaves, add butter.

6. Sprinkle with parsley & pepper.

7. Spoon into bowls, serve with lemon and 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.

Caldeirada de Peixe (Portuguese Fish Stew)

Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

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).

MONKFISH AND CHORIZO KEBABS

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

Credit: Tina Rupp



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.



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.

LOBSTER MAC AND CHEESE

Recipe courtesy of Kate Masury, Eating with the Ecosystem.

RECIPE

INGREDIENTS

(feeds up to 4- 6 or you get to enjoy lots of left overs 😋)

• 3 tablespoons butter

• 3 tablespoons flour

• 2.5 cups of milk (I use whole milk)

• at least 8 oz of extra sharp cheddar cheese grated (the more the merrier). I like to use cabot vermont extra sharp and combine it with whatever other cheeses I have on hand.

• 1lb (or more) of picked local lobster meat (chopped to bite size pieces)

• 1 box of pasta (such as fusilli or rigatoni)

• a few dashes of worcestershire sauce

• salt and pepper to taste

• 1/2 cup of grated parmesan

• 3/4 cup of bread crumbs

STEPS

1. Preheat oven to 350.

2. Boil water and cook pasta as directed on box.

3. Make a roux. In saucepan melt butter over medium low heat and mix in flour. Stir continuously for a few minutes till it turns light brown.

4. Stir in milk. Continue to stir milk and keep stirring until the mixture thickens.

5. Add in grated cheese and stir till melted.

6. Turn off heat and mix in pasta and lobster

7. Add a few dashes of worcestershire sauce and salt and pepper to tast

8. Add mixture to baking dish, dutch oven, or cast iron pan

9. Cover the top with bread crumbs and grated parmesan

10. Bake for about 25-30 minutes or until top is golden brown.

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.

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.

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.

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.

FRIED DOGFISH GOUJONS WITH AIOLI

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

AIOLI 

4 large garlic cloves 

2 egg yolks 

1 lemon, juiced 

Salt to taste 

1 cup olive oil

GOUJONS 

Canola oil for deep frying 

4 medium dogfish fillets, skins removed 

Salt and pepper to taste 

½ cup flour 

1 teaspoon paprika 

½ teaspoon cayenne 

Zest of 1 lemon 

2 eggs, whisked with 2 tablespoons water 

1 cup breadcrumbs, preferably panko 

1 lemon, cut into wedges

INSTRUCTIONS

In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels. 

Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.

Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.