CHORIZO-STUFFED SQUID WITH YELLOW RICE AND SALSA VERDE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



GRILLED SQUID WITH CHICKPEAS, OLIVES AND ORANGE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



PORTUGUESE SQUID STEW

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



Calamari Banh Mi

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Amalfi Calamari Pasta

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Sesame Grilled Calamari

Recipe courtesy of the Town Dock. Click the button below for the recipe.



KIMCHI CALAMARI POKE BOWL

Recipe courtesy of the Town Dock. Click the button below for the recipe.



RHODE ISLAND STYLE FRIED CALAMARI

Recipe courtesy of the Town Dock. Click the button below for the recipe.



GRILLED SQUID

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

1 pound squid tubes and tentacles, cleaned and rinsed 

2 tablespoons mild paprika 

1 teaspoon chili flakes 

2 tablespoons finely chopped garlic 

1 lemon, juiced 

Salt to taste 

3 tablespoons olive oil, with 1 tablespoon reserved 

2 tablespoons fresh parsley, finely chopped 

1 lemon, cut into quarters

INSTRUCTIONS

Mix all ingredients except the parsley and lemon wedges in bowl. Place in refrigerator and let marinate for 1 to 2 hours. Grill squid over hot charcoals for 3 to 4 minutes or on a gas grill for 4 to 5 minutes. Remove from heat and toss with parsley and reserved olive oil. Garnish with lemon wedges. 

Other species that can be prepared in this way include octopus, shrimp, and lobster.

BRAISED PROVENCAL-STYLE SQUID

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.



SKATE AND ROMANESCO SOUP (MINESTRA DI BROCCOLI E ARZILLA)

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



CHICKEN FRIED SKATE

Recipe courtesy of David Dadekian of Eat Drink RI.

Our friend David Dadekian from Eat Drink RI shared with us how to prepare chicken fried skate wing at home. This mouthwatering dish can be adapted to your own flavor preferences and can also be used on a variety of other fish such as butterfish, pollock, haddock, acadian redfish, or whiting.

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 AND CHORIZO KEBABS

Recipe courtesy of Food & Wine Magazine. Click the button below for the recipe.

Credit: Tina Rupp



MONKFISH ROASTED WITH HERBS AND OLIVES

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

Photo: David Ford



MONKFISH IN TOMATO-GARLIC SAUCE

Recipe courtesy of Food & Wine Magazine. Click the button below for the recipe.

CREDIT: © QUENTIN BACON



MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO

Recipe courtesy of Branden Read from Celestial Cafe for a Cook a Fish, Give a Fish class. Click the button below for the recipe.



COCONUT CURRY MONKFISH STEW

Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering. Click the button below for the recipe.



JAPANESE-STYLE TUNA CEVICHE WITH TOGARASHI AND RADISH

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



SHANDONG PORK AND FISH DUMPLINGS (JIAOZI) (MADE WITH MACKEREL)

Recipe courtesy of the Woks of Life. Click the button below for the recipe.