Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
STEAMED PERIWINKLES
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
2 lbs periwinkles, scrubbed and rinsed
1 cup white wine
2 tbsp finely chopped garlic (Tip: use a microplane)
7 sprigs fresh thyme
2 tbsp fresh parsley, separated into stalks and leaves
½ pound butter, cut into cubes
Salt to taste
1 lemon, cut into quarters
Several slices of crusty sourdough bread for serving
INSTRUCTIONS
Place a large saucepan over high heat on the stove. Mix periwinkles, wine, garlic, thyme, and parsley stalks in a bowl. Once the saucepan is extremely hot, add ingredients and cover. Steam for 2-3 minutes. Remove periwinkles using a slotted spoon and set aside. Lower heat to medium and reduce liquid to ¼ cup, Strain into a saucepan. Over extremely low heat, whisk in butter, a few cubes at a time, until emulsified. Finely chop parsley leaves and add to the saucepan. Season with salt. Place periwinkles in a shallow serving bowl. Pour butter sauce over periwinkles and serve with lemon wedges and crusty bread. Use a toothpick to scoop out the flesh from the shells.
You can also make this recipe with clams, littlenecks, whelks, shrimp, mussels, and lobster.
MANHATTAN CHOWDER WITH SLIPPER LIMPETS
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
¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes
1 small onion, diced into ½-inch cubes
2 garlic cloves, thinly sliced
2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20)
1 bay leaf
2 sprigs fresh thyme
1 pinch red chili flakes
⅓ cup celery, diced into ½-inch cubes
⅓ cup fennel, diced into ½-inch cubes
⅓ cup carrots, diced into ½-inch cubes
⅓ cup green bell pepper, diced into ½-inch cubes
1 14.5-ounce can diced tomatoes
1 large waxy potato, diced into ½-inch cubes
24 slipper limpets, washed, steamed, and shells discarded
Salt and pepper to taste
1 tablespoon parsley, finely chopped
INSTRUCTIONS
Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley.
This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.
CRISPY FRIED FLOUNDER, CHINESE-STYLE
Recipe courtesy of the Woks of Life. Click the button below for the recipe.
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES
Recipe courtesy of Martha Stewart. Click the button below for the recipe.
FLUKE CRUDO
Recipe courtesy of Martha Stewart. Click the button below for the recipe.
Photo credit: David M. Russell
BROILED FLUKE FILLETS WITH ASIAN VINAIGRETTE AND SESAME ASPARAGUS
Recipe courtesy of Emeril Lagasse. Click the button below to access the recipe.
STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY
Recipe courtesy of epicurious. Click the button below for the recipe.
This recipe calls for sole but could also be made with any type of flounder or other flakey white fish such as acadian redfish, haddock, pollock, or whiting.
GREY SOLE SPECIES FEATURE W/ RECIPE FOR PAN SEARED FLOUNDER/SOLE WITH END OF SUMMER SALAD
Recipe courtesy of Eating with the Ecosystem.
footage from FV Lisa Ann III and Eating with the Ecosystem
RECIPE FOR PAN SEARED FLOUNDER/SOLE WITH END OF SUMMER SALAD
FLOUNDER FRANCAISE
Recipe courtesy of the F/V Briana James
RECIPE
INGREDIENTS
2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1⁄2 cup flour
1⁄4 teaspoon salt
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄8 teaspoon paprika
1⁄8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
SAUCE
4 tablespoons butter
1⁄4 cup white wine
1⁄4 cup water
1⁄4 cup lemon juice
1⁄2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)
DIRECTIONS
In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
Place the flour and all the seasonings in a plastic bag and shake to blend.
Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
Save 1 tablespoon of the flour mixture for the sauce.
Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
PAN FRIED FILLETS OF PLAICE WITH BUTTER AND ALMONDS
SUMMER BAKED PLAICE
LOCAL FLUKE WITH LEMON, PARSLEY AND CAPERS
Recipe courtesy of patch.com. Click the button below to access the recipe.
SOLE SLIDERS
Recipe courtesy of RI Sea Grant and Westerly Career and Technical Education Program. Click the button below to access 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.
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.
“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.