Recipe courtesy of Fearless Eating. Click the button below for the recipe.
Photo by Holly A. Heyser
SMOKED BLUEFISH PATÉ
Recipe courtesy of chef Mike Peters, the Tasty. Click the button below for the recipe.
Photo by Holly A. Heyser
BLUEFISH GRAVLAX
BONITO CRUDO
FAST VIETNAMESE CARAMEL BLUEFISH
GRILLED BLUEFISH
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 soy sauce
¼ cup lime juice
¼ cup grapefruit juice
1 tablespoon sugar
2 tablespoons grated ginger
4 bluefish fillets, skin on, washed and patted dry
Lemon wedge
INSTRUCTIONS
Make marinade by whisking all ingredients together except for fish and lemon. Place fish in marinade, cover, and refrigerate for 2 to 3 hours. Remove fish and pat dry. Discard marinade. Grill over charcoal for 3 to 4 minutes on either side. Remove skin by slowly pulling it away from the meat, then serve bluefish with a lemon wedge.
This preparation can also be used with mackerel, herring, or other oily fish.
MACKEREL WITH TOMATO SALAD
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
SALAD
1 pint cherry tomatoes, sliced in half lengthwise
1 small red onion, thinly sliced
½ cup pitted olives, preferably Kalamata
3 tablespoons cilantro, finely chopped
1 lemon, juiced
2 tablespoons extra-virgin olive oil
FISH
4 mackerel fillets, skin on
Kosher salt to taste
2 tablespoons extra-virgin olive oil
INSTRUCTIONS
SALAD
Mix all ingredients together and let marinate in refrigerator for about 30 minutes.
FISH
Season fish with salt. Add oil to a skillet or sauté pan over medium heat. Place fish skin-side down in pan and press down so fish remains flat and achieves a crispy skin. Cook for 3 to 4 minutes and flip. Cook for an additional 1 to 2 minutes. Serve over salad.
You can also prepare this dish with herring, sardines, smelt, or other small fish.
PORGY CRUDO WITH PINE NUTS
Recipe courtesy of Martha Stewart. Click the button below to access the recipe.
Credit: David M. Russell
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
Set oven to 450 degrees.
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.
Lightly coat a baking sheet with olive oil, and arrange fillets and garlic scapes on sheet.
Roast for 10 minutes, or until reaching desired doneness.
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.
Lay roasted fillets on a serving platter. Scatter chopped parsley on fish and drizzle with remaining lemon juice. Place garlic scapes on top.
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 POKE BOWL
Recipe courtesy of Kate Masury, Eating with the Ecosystem
I love scup its super versatile and some of my favorite ways to enjoy it are actually raw. I also love making poke bowls as a quick and easy weeknight dinner. I often hear people complain about scup having small filets and pin bones but cutting it up into small pieces for a poke bowl makes it easy to avoid any bones and the size of the filet (or how perfectly you filleted the fish) doesn't really matter. You can also substitute scup for a wide variety of other local fish such as bonito, black sea bass, fluke, or sea robin!
I typically just mix together a sauce based on what I have on hand and without measuring but here is a rough estimate for the recipe. You can adjust and add whatever flavors or toppings you like.
-Kate
RECIPE
INGREDIENTS
(feeds 2-3 people)
1 lb of scup fillets
1/4 cup of sweet onion, diced
1 avocado, sliced or cut into cubes
1 Tbs sesame oil
1/4 cup low sodium soy sauce
1/4 cup fresh squeezed clementine or orange juice
1/2 tps fresh grated ginger
1 Tbs of honey
a dash of toasted sesame seeds
2 green onions, chopped
red pepper flakes to taste
1/2 cucumber chopped
a handful of wonton crisps
spicy mayo (mix together sriracha and mayo to your preferred spice level)
1 cup of uncooked rice (cook according to instructions on bag)
INSTRUCTIONS
Cook your rice according to instructions on bag. Set aside and let cool while you prepare your fish. (Leave the lid on so its warm but not hot when you go to eat it).
Skin the scup fillets. Cut out the darker colored meat along the center where the pin bones are. Cut fillet up into small bite size pieces and place in a bowl.
In a separate bowl, mix together diced onion, sesame oil, soy sauce, citrus juice, grated ginger, honey, and red pepper flakes. Stir together till honey is dissolved.
Add fish to the sauce, stir, and refrigerate for about 20 minutes.
Assemble bowl: add rice, spoon fish and sauce mixture on top, add avocado, cucumber, wontons, a dash of sesame seeds, spoon on spicy mayo, and sprinkle with green onions.
Enjoy!
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.
Buttered Lobster Avocado Toast
Best Lobster Salad with Basil Kelp Vinaigrette
CANTONESE-STYLE GINGER SCALLION LOBSTER
CRAB FRIED RICE
Recipe courtesy of the Woks of Life. Click the button below for the recipe.
The recipe calls for lump crab meat (aka picked crab from blue crabs more common down south) but we think it would be delicious with Jonah crab or peekytoe crab (aka sand crab) to give it a local twist. Blue crabs are also increasing in our area due to warmer water temperatures and so you may be able to find some local blue crabs but you will probably have to pick them yourself.
LOBSTER STICKY FRIED RICE
HOW TO MAKE A NEW ENGLAND CRAB STEW
LOBSTER CORN CHOWDER
EASY AND DELICIOUS SPICY SEAFOOD STUFFING WITH JONAH CRAB
Recipe courtesy of Our Wicked Fish. Click the button below for the recipe.
