SKATE WITH CAPERS AND BUTTER

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!

Photo credit: Julia Cumes photography

RECIPE

Serves 4

 INGREDIENTS

2 Tbsp. canola oil
4 skate wings, skinned and filleted (ask your fishmonger to do this for you)
Salt and pepper to taste
¼ cup flour
4 Tbsp. butter, cut into cubes
2 lemons, juiced
2 Tbsp. capers, rinsed
2 Tbsp. parsley, finely chopped

INSTRUCTIONS

Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. Dust with flour. Cook 3-4 minutes on either side. Remove fish to plate and turn heat to high. Add cubed butter and cook until it foams and brown bits appear. Add lemon juice, capers, and parsley. Pour over fish and serve.

This recipe can also be prepared with dogfish, flounder, halibut, and black sea bass.

MONKFISH ROASTED WITH HERBS AND OLIVES

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

Photo: David Ford



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.

ROASTED MAHI MAHI WITH LEMON, PARSLEY, GARLIC OIL AND GARLIC SCAPES

Recipe courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

RECIPE

INGREDIENTS

• 1½ pounds fresh mahi mahi fillets

• Olive oil for baking and frying

• Sea salt and black pepper (Tellicherry preferred) to taste

• 1 bunch garlic scapes, ends trimmed

• 6 garlic cloves, minced

• 1 lemon, juiced

• 1 bunch parsley, chopped

• 1 lemon, cut in wedges

PREPARATION

1. Set oven to 450 degrees.

2. Brush fillets with olive oil on both sides. Liberally sprinkle salt and pepper on each side and rub into the flesh with the backside of a soupspoon.

3. Lightly coat a baking sheet with olive oil, and arrange fillets and garlic scapes on sheet.

4. Roast for 10 minutes, or until reaching desired doneness.

5. Meanwhile, pour enough olive oil in a pan to cover the bottom and heat until just shimmering. Add garlic and gently cook a few minutes. Do not let garlic brown. Stir in ½ of lemon juice. Remove from heat.

6. Lay roasted fillets on a serving platter. Scatter chopped parsley on fish and drizzle with remaining lemon juice. Place garlic scapes on top.

7. Serve with leftover cooking oil and lemon wedges on the side.

   Tip

   The garlic sauce is served on the side to allow spooning the desired amount on the fish when served. The garlic scapes add crunch and visual appeal to the fish. This recipe would work well for most fresh filets of fish.

SCUP CRUDO

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

FISH

2 scup, filleted and skin removed 

¼ cup salt

VINAIGRETTE 

¼ english cucumber, thinly sliced 

2 radishes, thinly sliced 

1 jalapeño pepper, diced and seeds removed 

1 spring onion, thinly sliced 

2 tablespoons cilantro, finely chopped 

1 lime, juiced 

2 tablespoons olive oil 

Salt to taste

INSTRUCTIONS

FISH

Rinse under cold running water and pat dry. Sprinkle salt on both sides. Let rest in refrigerator for 8 to 10 minutes. Rinse in a bowl of ice water. Pat dry. Thinly slice each fillet on a bias (45° angle). 

VINAIGRETTE

Neatly line plate with cucumber slices. Place sliced fish fillets on top. Mix radishes, pepper, spring onion, cilantro, and lime juice in a bowl. Slowly whisk in olive oil. Drizzle over fish. Sprinkle with salt. 

Fluke and black sea bass can be exchanged for the scup in this recipe.

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

SOLE FILLETS WITH HERBED WINE SAUCE

Recipe courtesy of Food and Wine. Click the button below to access the recipe.

This recipe is honestly one of my new favorites! It feel rich and decadent and is easy to make. This recipe is perfect for any type of local flounder such as grey sole, winter flounder, yellowtail flounder, summer flounder, american plaice, or dabs! I’ve also tried it with tautog and black sea bass and baked it vs broiling it and kept it in the oven for longer until the fish was flakey when I poked a fork into it. Make sure you have lots of bread for dipping in the sauce too.

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.

FLUKE IN LEMON BRODETTO WITH SCALLOPS AND SQUASH

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

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

Recipes courtesy of Craig Fear at Fearless Eating. Click the button below to access the recipes.

COD DRENCHED IN LIME-CHILI NAM PRIK

Recipe courtesy of Ann Redding and Matt Danzer via the Wall Street Journal. Click on the link below to access the recipe.

Photo by Yunhee Kim

This recipe calls for cod but can really be used with most seafood! The sauce is great with other fish or even squid!

PROSCIUTTO-WRAPPED TRIGGERFISH & VEGETABLES

Recipe courtesy of Edible Northeast Florida. Click on the button below to access the recipe.

Pan-Fried John Dory

Recipe courtesy of Bon Appetit. Click the button to access the recipe.

BAKED JOHN DORY WITH LEMON CAPER DRESSING

Recipe courtesy of wholesome-cook.com. Click the clink below to access the recipe.

CLASSIC BAKED HADDOCK

Recipe courtesy of chef Jeremy Sewall. Click the button below to access the recipe.

SOY-AND-HONEY-GLAZED FLUKE STEAKS

Recipe courtesy of Saveur Magazine. Click the link below to access the recipe.

PAN FRIED FISH: CHINESE WHOLE FISH RECIPE

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

This recipe is great with scup, black sea bass, tautog, acadian redfish, sea robin, or any other whole local fish.

Winter Citrus Roasted Whole Black Sea Bass

Recipe courtesy of Edible Delmarva. Click the button below to access the recipe.

FRIED FISH WITH PLANTAINS, CABBAGE SALAD, AND PICO DE GALLO

Recipe courtesy of Alba Rabe and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass. 

FISH ESCABECHE

Recipe courtesy of Alice Rivera and 41ºN. Please click the button below to access the recipe.

Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.