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.

Baked Stuffed Clams

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

Time: 45 min
Serves: 4

Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese

Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely. 

Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside. 

Preheat the oven to 350°F. Place a rack in the center of the oven.

In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. Stir until the stuffing mixture is completely moistened. If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs. Add salt and pepper to taste.

Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

Serve.

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.

Jamaican Curried Mackerel

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

Time: 25 min
Serves: 4

Ingredients
· 2-3 lb whole mackerel or 3-4 fillets
· 2-3 leaves lemon verbena

For the curry:
· 1 clove garlic
· 1 inch piece of ginger
· 2 sprigs thyme
· 2 tablespoons dill
· 2 tablespoons cilantro
· ½ tablespoon all-spice
· 2-3 scallions
· 3 chives
· 2 leaves rosemary
· ½ cup special sauce (Culantro, Cilantro,  Thyme, All Spice, Garlic, Ginger, Shallot, Olive oil in a jar refrigerated for at least 2 days – keeps well in the refrigerator for a few weeks!)
· Olive oil

Directions
If Mackerel are whole – remove head behind the dorsal fin and remove tail. Cut along backbone to remove backbone and gut fish. Don’t worry too much about removing all the bones, they are easy to pull out after cooking.

Rinse well and lay fish out butterflied on a baking sheet skin side down.

Prepare the curry. Add all “curry” ingredients, including the special sauce, except olive oil, into a mortar and pestle and grind until a paste is made. Add olive oil until the paste is a consistency that is easy to spread.

Using a basting brush – baste the fish with the herb sauce generously on the meat side and let them sit for up to a half hour to marinade.  Lay a lemon verbena leaf in the center of the fish and fold the filet over onto itself.

Bake at 325 degrees F for 15 to 20 minutes. Remove from the oven and peel the skin off the top layer if you wish and serve!

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.

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.

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.

Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit

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

Time: 20 minutes

Serves: 2

Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar

Directions

Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.

Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.

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.

Sake and Ginger Steamed Razor Clams with Crispy Garlic, Fresh Herbs and Sake Butter

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

Serves: 2

Ingredients
· 3 cloves of garlic, chopped
· oil to fry garlic (I used olive oil)
· 1 cup of sake
· 2 scallions (use the white part for the sake, and the green part chopped for garnishing)
· 1 thin slice of ginger, julienned
· 2 cloves of garlic, crushed
· Dash sea salt
· 12 razor clams
· 1 tablespoon unsalted butter
· Soy sauce, to taste

For serving:

· Fresh herbs (scallion, parsley, chives, cilantro)
· Red chilis (optional)

Directions

For the crispy garlic:

Fry chopped garlic in oil until nice and golden (crispy). Remove from oil and set aside. Save that garlicky oil for later.

For the steamed razor clams:

Pour sake into pan or pot, add white part of scallion, ginger, crushed garlic and a dash of salt. Bring to boil.

Once sake starts boiling, add clams into pan, cover and steam for about 3-4 minutes or until they are fully opened. Remove clams and place them on a plate.

For the sake butter sauce:

Strain broth, save the julienned ginger for garnishing.

Remember that garlic oil from earlier? Add strained broth into the oil, bring to boil. Reduce heat to medium and let sake broth simmer until reduced by half. Remove from heat, stir in butter and a spoon of soy sauce or dashi (feel free to adjust according to your preference). Spoon sake butter reduction on clams, garnish with ginger, fresh herbs (i.e. scallions, parsley, chives and/cilantro), red chilis (optional) and crispy garlic. Serve!

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.

Salt & Tumeric Skate Wings with Okra and Tomato Salsa

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

Time: 30 minutes

Serves: 2

Ingredients

For the pan-fried skate wings:
· 2 skate wings
· a few dash of ground tumeric
· salt, to taste
· 2 tablespoons grapeseed oil

For the okra:
· one cup of 1/2 to 3/4-inch cut fresh okra
· 1 tablespoon olive oil
· 2 cloves of garlic, finely chopped
· salt, to taste

For the salsa:
· 1 medium tomato, chopped
· 1 chopped shallot
· chopped cilantro, to taste
· cumin, salt, black pepper, to taste
· juice of one lime

Directions

For the skate wings:

Season skate wings with a couple of dash of turmeric powder and salt. You really just want the color and flavor so don’t use too much of the turmeric, think of it as a substitute of black pepper.

Cook skate wings on a hot pan with a little grapeseed oil and cook about 3-4 mins each side or until golden. Remove skate wings from pan.

For the 5-min okra stir fry:

Thinly slice okra and garlic. Fry okra with olive oil. Add garlic, season with salt to taste and remove once everything is nice and cooked.

For the tomato salsa:

Chop tomatoes, shallot and cilantro. Mix them all in a bowl. Season with a dash of cumin, salt, black pepper and lime juice.

Assembly:

Plate and top skate wings with salsa and okra stir fry.

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 Roasted Porgy

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

Directions

1. Rub fish including the cavity with olive oil and lemon juice.

2. Stuff cavity with garlic, lemon slices, and fresh herbs.

3. Place in a baking dish and roast at 425 degrees for 15—20 minutes.

4. It’s done when the flesh flakes easily with a fork.

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.

Crostini with Beet Hummus and Lemon Butter Skate

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

Time: 30 minutes
Serves: 12

Ingredients
· 1 lb skate wing
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 tablespoon butter, cut into half
· 1 lemon, sliced
· 1/2 large loaf of French bread, cut into twelve 1/2-inch slices
· 1 tablespoon olive oil
· 12 tablespoon lemon beet hummus
· sprouts or microgreens

Directions
Preheat the oven to 350 degrees F.

Place the skate wing on a baking sheet. Season with salt and pepper. Add a pat of butter to the top of each, and place the lemon slices over each. Place in the oven for 10 minutes.

Meanwhile, place the sliced pieces of bread on a baking sheet and brush with olive oil.

When 10 minutes have passed, place the baking sheet with the bread in the oven on another rack, with the skate still in there. Cook both for another 5-10 minutes, until the baguette is crisp and the skate is cooked through.

Cut the skate into bite-size pieces. Spread 1 tablespoon of lemon beet hummus on each crostini, then add skate and some sprouts (or microgreens) to each. Serve immediately.

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.

Baked Bluefish w/ Yogurt, Pistachios, and Golden Raisins

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

Time: 30 minutes
Serves: 3

Ingredients
· 1 to 1 1/4 lb bluefish fillet
· 1/8 teaspoon salt and pepper
· 1/2 lemon, sliced
· 1/3 cup plain Greek yogurt
· 1/2 tablespoon lemon juice
· 1 teaspoon lemon zest
· 2 tablespoons parsley
· 2 tablespoons pistachios
· 2 tablespoons golden raisins

Directions
Preheat oven to 350 degrees F.

Place the bluefish on aluminum foil on the baking sheet. Top with salt, pepper, and lemon slices. Seal the tin foil and bake for 20 minutes, or until fish reaches 145 degrees F.

Meanwhile, mix together the Greek yogurt, dill, lemon juice, and lemon zest.

When the fish is done, allow to cool for a few minutes, then top with Greek yogurt sauce, parsley, pistachios, and golden raisins. 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.

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.

Pan Fried Scup

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

Time: 20 minutes
Serves: 2 (assumes fish are on the smaller side)

Ingredients
· 2 whole scup, gutted and sealed
· 2 tablespoons cornmeal
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 1/4 teaspoon chili powder
· 1/4 teaspoon garlic powder
· 3 tablespoons avocado oil

Directions
Score the skin of the fish with a few cuts.

In a small bowl, mix the cornmeal, cornstarch, salt, pepper, chili powder, and garlic powder together. Rub the seasoning all over both sides of the fish.

Heat the avocado oil in a large skillet over medium heat. Place the fish in the hot oil. Pan fry for 5 minutes per side, or until the outside is golden brown and the fish is cooked through. 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.

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.

Oven Roasted Bluefish

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

Time: 45 minutes
Serves: 2-3

Ingredients
· 1.5 lb bluefish
· 1 lemon
· 3 tablespoons of chive (or any seasoned) butter*
· salt
· black pepper
· 2 tablespoons white cooking wine
· 1/4 cup breadcrumbs

Directions
Preheat oven to 350 degrees F.

Prepare a tinfoil “boat” on a sheet pan to hold the fish and sauces. Pat fish dry and place in the foil boat skin side down. Squeeze half the lemon on top of the fish. Place 3 tablespoons of the butter mixture on the fish and generously spread it on top the fillet. Season the top as desired with salt and pepper. Pour 2 tablespoons of white cooking wine on top. Lightly sprinkle top of fish with breadcrumbs. Place some slices of lemon on top.

Bake in the oven at 350 degrees for 25-30 min. 

*To make the seasoned butter, combine 2 sticks of butter, 1 bunch chives, salt, pepper, garlic powder. Bring the butter to a boil, add the seasonings and chives. Let boil for a minute or two, then place in a shallow dish to cool.

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.