Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.
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.
Grilled Striped Bass with a Mango Salsa
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
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This recipe calls for striped bass but would also be great with black sea bass, tautog, halibut, mahi mahi, sea robin, monkfish, or weakfish.
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