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.
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.
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.
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.
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.
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.
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.
This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 20 minutes
Serves: 4
Ingredients
· 1 lb local MA sea scallops
· 2 tablespoons olive oil, divided
· 1 tablespoon lemon juice
· 1/4 teaspoon salt
· 2 ears of fresh sweet corn, shucked
· 3 large peaches, halved and pitted
· 8 ounces arugula
· 1/2 cup balsamic vinaigrette dressing
Directions
Dry the scallops, then toss with 1 tbsp of the olive oil, the lemon juice, and the salt. Set aside in the fridge.
Heat a grill (regular grates or griddle top) to medium-high heat. Brush the remaining olive oil over the corn and peach halves. Place the corn and peaches on the grill and cook for about 7-8 minutes total, flipping halfway through. When done, set aside on a plate.
Place the scallops on the grill. Grill for 2-3 minutes per side. Remove to a plate.
Divide the arugula between 4 plates. Remove the corn kernels from the cob and chop the peaches, then add both to the salad. Place the scallops on top. Drizzle with balsamic vinaigrette.
Enjoy alone or alongside fresh 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.
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 1 hour
Serves: 6-8
Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour
Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).
Step 1 - For the clam broth:
Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use. You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops.
Step 2:
Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked.
Step 3:
Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams.
Step 4:
While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish.
Step 5:
Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. 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.
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 30 minutes
Serves: 2-4
Ingredients
· 1 lb sea scallops
· 2 tablespoons white cooking wine
· +/- 8 Ritz crackers
· 2 tablespoons salted butter
· salt, to taste
· black pepper, to taste
· lemon wedges
Directions
Preheat oven to 380 degrees F.
Place scallops in a shallow baking dish. Add white cooking wine (roughly 2 TBS) I typically eyeball the white wine so it is visibly on the bottom of the entire baking dish. Add 2 TBS of softened butter to the top of the scallops - we opted for chive compound butter this time. Crush Ritz crackers until the entire surface of the scallops are covered. Place in oven & bake for 25 min.
Add salt and pepper to taste. Serve with lemon wedges.
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.
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 45—60 minutes
Serves: 4
Ingredients
· 2 whole black sea bass
· 2 tablespoons olive oil or any high heat oil
· garlic, to taste
· salt, to taste
· black pepper, to taste
· 1 sprig fresh rosemary
· 1 sprig fresh thyme
· 1 bunch chives
· 1 lemon, cut in half
Directions
Preheat oven to 450 degrees.
Gut fish, remove fins, and descale. Smother fish with olive oil, and sprinkle with garlic, salt, pepper, rosemary, thyme, and chives. Squeeze half a lemon into each fish cavity.
Roast for 20—30 minutes, until fish is cooked through.
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.
This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Serves: 4-6
Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper
For serving (optional):
· lemon wedges
Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.
2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.
3. Top scallops with crispy sage. Serve right away with lemon wedges.
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.
This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 35 min
Serves: 4
Ingredients
· 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed
· 2 tbsp olive oil
· 1 med Vidalia onion, diced
· 4 cloves garlic, thinly sliced
· 1 tsp saffron threads
· 1/2 cup dry white wine
· 1 (26.46-oz) box chopped tomatoes
· 16 oz clam juice
· 1 (15.5-oz) can chickpeas, drained
· 4 @atlanticseafarms kelp cubes
· 2 bay leaves
· 12 oz shrimp (any size), peeled, deveined (look for USA wild caught)
· 2 tbsp unsalted butter
· parsley, chopped
· black pepper
(optional):
· lemon wedges
· crusty bread
Directions
1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1—2 min, don’t cook through. Remove fish, set aside.
2. Heat remaining oil. Add onion, sauté over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits.
3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min.
4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through.
5. Remove bay leaves, add butter.
6. Sprinkle with parsley & pepper.
7. Spoon into bowls, serve with lemon and 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.
This recipe is courtesy of Jenny Shea Rawn 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.
This recipe is courtesy of Jenny Shea Rawn 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.
This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 25 minutes
Serves: 6-8
Ingredients
For the bluefish:
· ½ lb bluefish filet, patted dry
· 1 tsp neutral cooking oil
· ¼ tsp black pepper
· 1/8 tsp kosher salt
· 1 lime, cut into wedges (two wedges for fish, the rest for serving)
For the slaw:
· 3 cups shredded cabbage
· 2 tbs mayo
· 2 tbs white wine vinegar
· Kosher salt, to taste
· Freshly ground black pepper
Assembly:
· 50 whole grain tortilla “scoop” chips (~half of a 10 oz bag)
· ½ cup guac
· ¼ cup quick pickled onion
· ¼ cup sour cream
· 1 jalapeno, very thinly sliced
· ¼ cup cilantro leaves
Directions
Preheat grill to high. Place fish on a piece of tin foil. Brush fish with oil, sprinkle with black pepper + salt. Squeeze 2 lime wedges overtop fish. Reduce heat to medium high. Place the foil (with fish) on the grill. Cover, grill for 6—8 minutes, until fish flakes easily
with a fork when inserted in the thickest part of the fillet. Flake fish. Combine cabbage, mayo, & vinegar in a medium bowl. Season with salt + pepper. Place 2 chips on top of each other. Add slaw, fish, guac, pickled red onion. Drizzle with sour cream, top with jalapeño & cilantro. Serve with lime wedges.
Note:
Prepare right before serving and don’t allow them to sit.
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.
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Ingredients
2 TBSP Butter
1 medium Onion (chopped)
3 Carrots (Diced)
3 potatoes (cubed)
3 cups broth ( I used Chicken broth)
½ Cup cooking wine
1/2LB Bacon
1-2 LB Haddock
3 Cups fresh or frozen corn
1TBSP Flour
2TBSP Water
1/2C Heavy Cream or Half & Half
Salt, pepper, celery seed, Bay Leaf, Oregano
2-3 Sprigs Parsley to garnish
Directions
Start by cooking bacon in a large pot, drain off some of the grease if you prefer but make sure to reserve some in the pot, remove the bacon to a plate.
Add butter and onion to pot and sauté until onion is translucent. Add carrots and potatoes and sauté another minute or two. Add cooking wine and sauté another minute. Pour in chicken broth and water and bring to a boil — reduce heat to medium high and cook until potatoes are tender (10—15 minutes).
Cut up haddock into bite size pieces and add to pot and cook on medium high 7—12 minutes until fish is able to be flaked wth a fork.
Add in corn and bacon and reduce to low. Mix flour and water in a cup and whisk until smooth and add to pot. Bring pot back to a boil for 2 minutes. Add seasonings. Reduce pot to a simmer and add cream. Do not boil the chowder once the cream is added just warm it stirring frequently.
Serve with a garnish of parsley!
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 20-35 minutes
Serves: 4
Ingredients
7 ounces crabmeat
1 Shallot thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground tarragon
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 to 4 large fresh mushrooms
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika
Directions
Preheat the oven to 350 degrees.
Combine crabmeat, shallots, thyme, oregano, tarragon, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Compost gills and stems.
Fill mushroom caps with rounder spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake mushrooms in preheated oven until heated through, about 15 minutes for small mushrooms and 25—30 for larger mushrooms. Serve hot.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 20 minutes
Serves: 4
Ingredients
2 large eggs
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound Jonah or peekytoe crab meat
½ cup panko
Vegetable or canola oil, for cooking
For serving:
Tartar sauce
Directions
Combine all ingredients except oil in a bowl, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes and place on a dish you can refrigerate them for a bit to help them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops
Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.
This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.
Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.
#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant