Main Dish Recipes

Ingredients

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1 15.2 ounce package of frozen breaded Alaska pollock filets

16 3-inch “street taco” corn tortillas

Shredded cabbage and sliced jalapeños, as desired

1–1 ½ cups pico de gallo sauce, or your favorite taco sauce

1 avocado, seeded, peeled, and finely diced

1 lime, cut into 8 wedges

Cotija cheese, crumbled if desired

Cilantro leaves, if desired

Directions 

1. Bake, air fry, or deep fry the breaded pollock according to the manufacturer's directions; keep warm.
2. Place the tortillas on a hot grill pan or griddle and warm them on both sides. Nestle them in a clean dish towel on a plate and set them aside until you're ready to assemble the tacos.
3. For each serving, stack two tortillas and add shredded cabbage, sliced jalapeño, pico de gallo, and avocados as desired. Top it all with a cooked filet, halved lengthwise.
4. Finish the tacos with a squeeze of lime juice and a sprinkle of cotija cheese and cilantro leaves, as desired.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

Chimichurri Marinade

2 cups fresh cilantro leaves

3 cloves garlic

1½ teaspoons salt

½ teaspoon black pepper

½ teaspoon red pepper flakes or more to taste

1½ teaspoons fresh oregano or ½ teaspoon dried

½ cup extra virgin olive oil

¼ cup red wine vinegar

¼ cup fresh squeezed lemon juice

Acadian Redfish

1 pound redfish fillets (skin on if available)

2 medium/large lemons

Directions

Chimichurri Marinade

1. Cut about ¼ inch off one end of each lemon, and squeeze out the juice while leaving the lemon intact. Use in the marinade and reserve the remaining juice and squeezed lemons.
2. Blend all ingredients in a food processor, but do not puree. Best left chunky, but mixed thoroughly.

Acadian Redfish

1. Lay the redfish fillets skin side down in a non-reactive dish and cover with half of the chimichurri sauce. Marinate for 20 to 30 minutes. Cut the lemons into half-inch slices.
2. Once the fish fillets have marinated, lay the lemon slices on a medium heated grill (about 350 degrees Fahrenheit). Lay the fish on top of the lemon slices skin side down, keeping the marinade intact. Cook the fish for 10 to 12 minutes or until flakey.
3. Serve with the remaining marinade and reserved lemon juice to drizzle on top.

Ingredients

2 medium avocados or 2 cups prepared guacamole

1 tablespoons fresh lime juice

1 tablespoons minced onion

1 tablespoons chipotle chile puree (canned chipotle chiles in adobo sauce, pureed)

2 tablespoons low-fat mayonnaise

4 Alaska cod fillets (4–6 ounces each), fresh, thawed or frozen

1 tablespoon olive, canola, peanut or grapeseed oil

1 teaspoon mesquite or Mexican seasoning

4 flour tortillas (10- to 12-inch), warmed

4 large iceberg or Romaine lettuce leaves, torn or shredded

Directions

1. Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise. Set aside.
2. Rinse any ice glaze from frozen Alaska cod fillets under cold water and pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the fillets with oil. Place fillets in the heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with seasoning. Cover the pan tightly and reduce heat to medium. Cook for an additional 2 to 5 minutes. Cook just until the fish is opaque throughout. Cool slightly and break into large chunks.
4. To serve, layer about ½ cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

½ medium-sized onion, diced

2 tablespoons olive oil

1 cup Arborio rice

½ bottle pale ale

14 ounces chicken stock, hot

7 ounces water, hot

1 cup pink shrimp, cooked

1 king crab leg, cut into quarter inch rounds, cooked

1 tablespoon tarragon, chopped

1 tablespoon chives, chopped

2–3 tablespoons butter

¼ cup parmesan cheese

Directions

1. In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate. Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy).
2. Fold in king crab, pink shrimp, chopped herbs, butter, and parmesan cheese.

Recipe courtesy of Chef Stefani Marnon, Alaska Chef, 2005 Great American Seafood Cook-off.

Ingredients

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5 4-ounce swordfish filets, skin off

1 cup apricot preserves

4 cups orange juice

2 teaspoons fresh ginger, minced

1 cinnamon stick

White pepper and salt, to taste

Olive oil, as needed

Directions

1. In a small saucepan over medium-high heat, mix the orange juice, ginger, and cinnamon stick. Reduce mixture by 70 percent. Whisk in the apricot preserves, making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and set aside.
2. Preheat the oven to 375 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season swordfish filets on both sides with salt and white pepper. Add oil to the pan. When the pan generates a small amount of smoke, place the filets face side down into the pan. When the swordfish has achieved proper browning (approximately 1 minute), flip the filets over and continue to cook for 30 seconds.
3. Place the filets on a greased sheet pan face side up and liberally coast them with the apricot glaze. Place the swordfish in the oven to finish cooking. One minute before the swordfish is finished, apply another coat of the apricot glaze and place the swordfish back in the oven until finished.

Recipe adapted from Chef Edwin French, North Carolina Chef, 2005 Great American Seafood Cook-off

Ingredients

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¼ cup extra-virgin olive oil

2 bluefish filets with skin, about 2 ¼ pounds

Kosher salt and freshly ground black pepper

1 cup shaved fennel

½ cup shaved red onion

¼ cup thinly sliced spring garlic* (see Chef’s note below)

1 teaspoon chopped fresh tarragon

3 tablespoons sherry vinegar

4 lemon wedges

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking sheet that’s big enough to fit the filets with two layers of aluminum foil, letting it hang over the edges by several inches. Using two separate pieces of foil is fine. Brush a little olive oil on the foil.
3. Using a paper towel, pat the bluefish filets dry. Cut each filet into two pieces, then arrange the pieces flat, skin-side down, on the foil. Season with salt and pepper.
4. In a medium bowl, stir together the fennel, red onion, spring garlic, tarragon, sherry vinegar and the remaining olive oil. Season with salt and pepper, then spoon the mixture evenly over the bluefish filets. 
5. Fold up the foil around the filets and crimp the edges to seal so that the fish will steam inside of the foil packet.
6. Place the baking sheet in the oven and bake for 15 minutes.
7. Remove and carefully open the foil; the steam will escape, so use caution.
8. Using the bottom piece of foil, or a fish spatula, carefully slide the filets and vegetables into a serving platter. Squeeze the lemon wedges over the fish. 

*Chef’s note: Spring garlic—known as green garlic in some places—has a robust flair. Clean it as you would a leek or scallion and use both the white and green parts. If you can’t find spring garlic, use a little chopped regular garlic instead.

Recipe courtesy of The Row34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar by Chef Jeremy Sewall.

Ingredients

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4 tuna steaks, about 1-inch thick

Salt

Black pepper, freshly ground

8 fresh basil leaves

⅔ can petite diced tomatoes, drained

½ pound mushrooms, sliced or chopped

¼ cup dry white wine

2 tablespoons butter, melted

Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place the tuna steaks in a baking pan or dish and sprinkle the steaks with salt and pepper.
3. Place 1 basil leaf over each steak and top each with about 1 tablespoon of tomatoes.
4. Place the 4 remaining basil leaves and a few mushrooms on top.
5. Add the remaining mushrooms and tomatoes around the steaks and drizzle with wine, then with butter.
6. Bake for about 10 minutes or until done.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Rockfish, halibut, or any other fileted fish you prefer

1 12 ounce beer (Light and crisp or malty beers work well. Try your favorite pilsner or Oktoberfest)

1 ½ cups flour

1 egg white

Preferred seasoning, generous to taste

Oil

Directions

1. Combine beer, flour, egg white, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
2. Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
3. Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
4. Pour enough oil into your pan so that it will come at least half-way up the side of your fish pieces. Heat to medium-high heat, but don’t allow it to burn or smoke. Before each batch, check to be sure there is enough oil in the pan. When adding more oil, allow it to heat up before adding fish. If the oil gets too hot, add a bit more oil or lower heat setting.
5. Pour batter into a shallow dish, and thoroughly coat each piece of fish. Ease each piece into the hot oil with tongs to avoid splashes. Be careful—the oil is hot! Once in the pan, use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes). Flip when underside is lightly browned and cook until both sides are similar in color.
6. Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy.
7. Optional: Finish with a bit of coarse or kosher salt.

Ingredients

Salsa

2 papayas, sliced

1 fresh pineapple, diced

1 red bell pepper, diced

1 small red onion, diced

3 tablespoons extra virgin olive oil

½ bunch fresh cilantro, chopped

Juice of 2 limes

Salt to taste

Bluefish

1 4-ounce bluefish filet per person

½ pound butter

Blackening spice blend for fish

Directions

1. Mix all salsa ingredients well, and refrigerate several hours to blend flavors.
2. Melt the butter. Dip each bluefish filet in butter, then coat with blackening spice.
3. Heat a skillet—cast iron works best—to high heat. Add a tablespoon of butter to the skillet and cook the filets for about 2 minutes on each side. Repeat for each piece of fish, adding more butter for each filet.
4. Serve filets topped with the chilled salsa.

Adapted from Chef Chris McNally’s recipe from The Ship’s Cabin, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.

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Ingredients

8 ounces surimi (imitation crabmeat), leg style

½ cup Japanese rice-wine vinegar

6 tablespoons sugar

1 tablespoon salt

1 ½ cups Japanese short-grain rice

4 sheets nori (Japanese seaweed), each cut crosswise into 2 pieces approximately 4 by 9 inches

1 ripe avocado

Toasted sesame seeds, optional

2 tablespoons wasabi powder

Soy sauce

Bamboo sushi rolling mat

Directions

1. Combine vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and let cool. Wash the rice in cold water until the water runs clear. Combine rice with 1 ¾ cups of water and cook in a rice cooker for 45 minutes (or follow directions on the package for stove-top cooking). Place cooked rice in a large bowl. Pour ¾  cup of the cooled vinegar mixture over the rice and stir. Wait until the rice cools to body temperature before making rolls (approximately 30 minutes).
2. Completely cover the bamboo rolling mat with plastic wrap and set aside. Peel the avocado and cut it into 16 slices. Cut the cylinders of surimi lengthwise in half. Lay one sheet of nori on the counter and—with hands moistened with water—pat rice onto the surface. Sprinkle toasted sesame seeds over rice. Turn the nori over onto the plastic-covered bamboo rolling mat, rice-side down, with 1 of the long sides along the edge where you will begin rolling. With this long side facing you, place two pieces of avocado and two pieces of surimi across the length of the seaweed side, about 1 inch up from the bottom. Lift the edge of the mat and roll the long edge of the nori firmly over the avocado and surimi. Continue to roll firmly, remove roll from mat, and cut with a very sharp knife into six equal pieces. Repeat with remaining nori. Rolls can be wrapped in plastic and left at room temperature for ½ hour. Do not refrigerate.
3. Mix wasabi powder with 2 tablespoons of water. Arrange rolls on a plate and garnish with a large pinch of wasabi paste. Serve with soy sauce.

Recipe courtesy of Steve Fujii, Chef at Ebisu in San Francisco, California.

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Ingredients

4 Alaska Sole filets (6 to 8 ounces each), fresh or thawed

4 tablespoons orange zest

½ cup orange juice

½ cup tahini

¼ cup finely chopped parsley

2 tablespoons minced garlic

⅓ cup lemon juice

⅓ cup water

Salt, to taste

Coarse black pepper, to taste

Directions

1. Add orange zest and orange juice to a large zip-top plastic bag. Add Alaska Sole filets, seal bag and turn several times to coat. Marinate in the refrigerator for 15 to 30 minutes. Remove filets from marinade; discard marinade.
2. Mix together tahini, parsley, garlic, and lemon juice. Add salt to taste; whisk in water.
3. Heat broiler/oven. Season the sole filets with salt and pepper; place on a spray-coated broiling pan and broil 5 to 6 inches from the heat source for about 5 minutes, until golden. Cook just until the fish is opaque throughout.
4. Drizzle with tahini sauce.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

Fish and Stuffing

2 pounds hake (or other thin white fish)

8 ounces picked crab meat

¼ cup panko breadcrumbs

¼ cup parsley, chopped

½ shallot, finely diced

4 tablespoons butter

Pepper

Paprika

Sauce

½ shallot, finely diced

3 tablespoons butter

1 tablespoon parsley, chopped

Juice of ½ lemon

¼ cup heavy cream

Directions

Fish and Stuffing

1. Mix crab meat with breadcrumbs, parsley, and shallot into melted butter in a sauté pan until well mixed and breadcrumbs are slightly browned.
2. Cut fish into portions long enough to wrap around the stuffing.
3. Stuff hake (or other white fish) with the crab stuffing. Roll and place on a baking rack, using toothpicks to keep the fish closed if needed.
4. Sprinkle tops of rolled fish with black pepper and paprika.
5. Bake at 400 degrees for around 10 minutes, or until the fish is cooked.

Sauce

1. Melt 3 tablespoons of butter in a small pan.
2. Add the diced shallot, parsley, and lemon juice to the melted butter.
3. Add the heavy cream and reduce to desired consistency.
4. Serve stuffed fish with the sauce ladled on top.

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Ingredients

3 poblano peppers

1 large onion, roughly chopped

1 ½ pounds tomatillos, husks and stems removed

2 serrano peppers, stems removed

3 medium cloves garlic, peeled

2 cups homemade or store-bought, low-sodium chicken stock

1 cup loosely packed picked-fresh cilantro leaves and fine stems, plus chopped cilantro for garnish Kosher salt and freshly ground black pepper

1 ½ pounds (about 6, 4–6 ounces each) wild Alaska pollock filets, patted dry

16 soft corn tortillas

8 ounces shredded pepper-Jack cheese, divided

1 cup Mexican-style crema, divided*

Directions

1. Adjust broiler rack to 8 inches below element and preheat broiler to high.
2. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil about 10 to 12 minutes, turning vegetables occasionally, until tomatillos and serranos are completely softened and lightly charred. Transfer tomatillos and serranos to a bowl.
3. Continue broiling poblanos until they are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil.
4. Continue broiling onion and garlic until they are softened and charred, about 5 minutes longer. Transfer to the bowl with tomatillos, along with any juices and set aside.
5. Adjust oven rack to middle position and set oven to 375 degrees Fahrenheit.
6. Add chicken stock to the bowl with the poblanos and peel them while submerged in stock. Transfer the flesh to the bowl with the tomatillos, leaving the skin and seeds with the stock. Strain the stock through a fine-mesh strainer into the bowl with the tomatillo-pepper mixture. Discard skins and seeds. Add cilantro to the mixture, then set mixture aside.
7. Add the tomatillo-pepper mixture to a Dutch oven. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat.
8. Lightly pat pollock fillets dry. Cut the fillets in half if they are too long to fit in the pot. Season both sides with salt and pepper and add into the sauce. Cover with lid slightly ajar and simmer until fish is cooked through, about 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place in the oven to warm (no longer than 10 minutes).
9. When the fish is cooked, remove it from the heat and transfer to a large bowl using a slotted spatula. Use two forks to gently shred fish (not too small, we don’t want it turning to mush). Add 1 cup of sauce, half of the cheese, and half of the Mexican crema to the bowl. Gently toss to combine. Season to taste with salt and pepper.
10. Remove the tortillas from the oven and unwrap. Spread ⅓ of the sauce (about ⅔ cup) in the bottom of a 13x9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working with one tortilla at a time, place 2 tablespoons of the wild Alaska pollock filling in a line down the center and roll up tightly. Place the enchilada in the casserole dish seam side down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
11. Spread the remaining sauce over enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 10 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
12. Remove enchiladas from the oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

*Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with ¾ cup sour cream whisked together with ¼ cup milk and ¼ teaspoon salt.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

½ bunch of medium pencil asparagus

½ bunch cleaned chopped chervil

½ small red onion, peeled and thinly sliced

2 tablespoons extra virgin olive oil

1½ tablespoons aged balsamic vinegar

1 pinch cracked black pepper

2 6-ounce black sea bass filets, skin on

1 tablespoon vegetable oil

Kosher salt

Directions

1. Cut the white part off the asparagus and discard. Cut the remaining asparagus in half on the biases.
2. In a pot of boiling, salted water, gently place the asparagus and cook for about 1 to 2 minutes. Remove stalks from the water, shake dry, and place in a bowl.
3. Add the thinly shaved red onion, chopped chervil, kosher salt, cracked black pepper, balsamic vinegar, and olive oil to the asparagus, and set the bowl aside.
4. Lightly coat the base of a sauté pan with vegetable oil then place the pan over a medium-high heat. Once the pan is hot, season the filets with salt and place in the pan skin-side down.
5. Using a fish spatula, press down on the filets to prevent curling and to ensure even cooking of the skin. Cook for 3 to 4 minutes until the skin is nicely golden and crisp, then carefully turn the filets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
6. To serve, place about ½ cup of the warm asparagus salad in the center of the plate, top with one bass filet skin side up, and finish with a little extra virgin olive oil.

Recipe courtesy of Chef Peter J. Fischbach, Fischbach Food Service Consulting

Ingredients

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1 pound fresh petrale sole filets

1 teaspoon powdered cumin

2 eggs, beaten

½ cup flour

1 cup panko bread crumbs

Salt and pepper to taste

Vegetable oil

Aromatics for oil (some or all)

1 teaspoon Sichuan peppercorns

12 whole dried chiles

A smashed garlic clove

2–3 slices of fresh ginger

Garnish

1 cup of loosely packed cilantro with stems

1 thinly sliced jalapeño

1 celery stalk, cut into matchsticks

1 tablespoon minced garlic

2–3 green onions, chopped

Directions

1. Pat the fish dry with a paper towel. Sprinkle each filet on both sides with a little salt, pepper, and ⅓ of the powdered cumin.
2. Prepare your frying station: one medium-sized bowl for the two beaten eggs and two plates, one for flour and one for bread crumbs. Add a generous amount of salt, pepper, and the rest of the cumin to the flour and bread crumbs and mix well. Prepare another plate or tray with a layer of paper towels to drain fish after frying. Place aromatics in a bowl, and prepare another bowl with garnishes.
3. Heat a cast iron pan on medium-high heat, then add enough oil to cover the bottom to about ½-inch. Warm the oil until it shimmers, then add aromatics and fry until fragrant for a couple of minutes. Remove all of the aromatics with a wire skimmer.
4. Working quickly, dredge each fish filet in flour, then coat it in the eggs, then dredge it in the bread crumbs. Place coated fish in the frying pan. You will likely need to fry in two or three batches.
5. Flip the fish after you see the bottom is turning golden brown, and cook the other side thoroughly. Remove with tongs, and drain on a plate with paper towels. Remove any excess bits in the hot oil with the wire skimmer before adding a new batch of fish.
6. When all the fish is cooked, add garnish ingredients to oil and fry no more than 10-15 seconds. Remove from oil, then assemble the dish: layer the filets with the garnish, creating a stack of fish.

Notes from the Chef: Use your favorite batter or crumb mixture for these savory fried filets. Inspired by a popular Chinese dish at a restaurant in Eugene, Oregon. I use local fish, thin filets of petrale or Dover sole that fry up well. Serve with rice or even in fish tacos.

Recipe from Chef Jennifer Burns Bright, North Coast Local Food Educator and Travel Writer, courtesy of Oregon Sea Grant.

Ingredients

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Skate Wings

1 pound skate wings, skinned, trimmed, and cut into 2–3 ounce medallions

8 ounces thai yellow curry sauce, divided

1 tablespoon yellow curry powder

¼ – ½ cup of flour (if desired)

1 teaspoon kosher salt

1–2 ounces cooking oil

4 ounces coconut milk

2 ounces unsalted butter

Sticky Coconut Rice

½ vidalia onion, ¼ -inch diced

1–2 ounces cooking oil

16 ounces coconut milk

1 cup rice (sticky or sushi rice is ideal, but Jasmine works too)

1 tablespoon salt

1 teaspoon granulated sugar

1 teaspoon fresh coriander

Tomato-Masala Chutney

½ Vidalia onion, julienned

2 cloves garlic, peeled and julienned

4 ounces canned tomatoes, peeled and diced

1 teaspoon Thai chili paste (if desired)

3 teaspoons garam masala spice (ground)

1 teaspoon granulated sugar

1 teaspoon cumin

1 teaspoon coriander

1 tablespoon kosher salt

Directions

Skate Wings

1. Marinate the skate wings in some of the Thai yellow curry sauce for at least 1 hour, and no more than 6 hours.
2. Remove the fish from the marinade and scrape off the excess.
3. Flatten the wings and sprinkle both sides with salt and then the yellow curry powder (to taste). Shake off excess seasoning and dredge in the flour (if desired).
4. Preheat a skillet over medium-high heat; add a few ounces of your favorite cooking oil; heat until the oil shimmers.
5. Shake off excess flour and carefully lay a skate wing in the hot oil. Repeat as necessary but do not overcrowd the pan; leave space between the wings so excess moisture has room to evaporate.
6. Fry the wings for 1 to 2 minutes or until a golden brown crust forms and then flip carefully with a spatula or tongs. Fry the second side for about 2 minutes or until the fish appears fully cooked (white, not transparent).
7. Remove the fish from the pan and discard the oil. Using the same pan, head up coconut milk with the remaining Thai curry sauce. Salt to taste and fold in the butter. Spoon the sauce over the fish; reserve some for plating.

Sticky Coconut Rice

1. In a sauce pot, add a small amount of cooking oil and the diced onion and cook over medium-low heat, stirring occasionally, until the onions become translucent.
2. Add in the coconut oil and bring to a boil over high heat. Add in salt and sugar to taste, then stir in the coriander. 
3. Slowly stir in the rice and return the pot to a boil. Then remove from heat and cover tightly, letting the rice steep for about 10 minutes. Stir well and re-cover for an additional 10 minutes. Serve warm or allow to cool.

Tomato-Masala Chutney

1. In a saucepan, add cooking oil and julienned onions and cook over medium-low heat until the onions are translucent.
2. Add in the garlic and ginger (along with cumin and coriander if you’re using whole seed spices). Cook for a few minutes, until fragrant.
3. Add in the tomatoes, ground sources, salt, and sugar then bring to a low simmer and cover.
4. Cook covered, stirring occasionally for about 10 minutes. Remove the cover and continue to simmer until all excess moisture has evaporated. Remove from head and serve on top of curried skate wings.

Recipe by Chef Tyler Hadfield of The Barley Neck, courtesy of the Cape Cod Fishermen’s Alliance Meet the Fleet program.

Ingredients

Sole

1 cup all-purpose flour

Pinch of salt and pepper

¼ cup extra virgin olive oil

4 6-ounce filets Dover sole

Wine Sauce

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

8 ounces cherry or other small tomatoes, sliced in half

¼ cup sherry

1 cup dry white wine

2 tablespoons juice and zest of 2 oranges

½ cup butter

¼ cup Italian parsley leaves

Torn basil leaves

Directions

1. Season the flour with salt and pepper. Lightly dredge each filet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the filets to the pan and cook for 2 to 3 minutes on each side until golden brown. Remove the filets and place on a layer of paper towels to absorb any excess oil.
2. Prepare the sauce. Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice, and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook for another 1 to 2 minutes. Just before serving, stir in the parsley and basil.
3. Place each sole filet on a plate. Spoon the sauce over the filets, equally dividing it between the plates, and allowing it to spill down around the fish.

Recipe adapted from Chef Eric Jenkins, Oregon chef, 2005 Great American Seafood Cook-off

Ingredients

1½ to 2 pounds of canary rockfish

¼ cup honey

½ cup soy sauce

1 tablespoon freshly grated ginger

2 to 3 cloves of garlic, chopped or crushed

1 cup olive oil

3 tablespoons vinegar–apple cider, white, or rice vinegar

Directions

1. Make marinade by whisking the honey, soy sauce, ginger, garlic, olive oil, and vinegar in a shallow bowl. Add the rockfish, making sure it is fully coated on all sides. Place the bowl in the refrigerator and let the filets sit for at least an hour.
2. Grill filets on medium heat for 2 to 3 minutes per side (for 6 to 8 ounce pieces approximately ½ inch thick). More grill time may be required for thicker pieces; a little less time if thinner. Meat should appear white after 1½ minutes.

Recipe courtesy of California SeaGrant.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

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1–2 medium tuna steaks (sushi grade)

1 egg

4 tablespoons of everything bagel seasoning

1 ½ tablespoons sesame seeds

2 teaspoons coarse black pepper

¾ teaspoon sea salt

Directions 

1. In a flat bottomed bowl, mix together everything bagel seasoning, sesame seeds, coarse black pepper, and sea salt. Set the bowl aside, and beat 1 egg in another small bowl.
2. Pat dry the tuna steaks, then coat it in egg and dredge it in the everything crust mixture.
3. Set the coated tuna steaks to the side and in a cast-iron skillet head 2 to 3 tablespoons of sesame oil on high/medium-high heat.
4. When the oil is hot, place your tuna steaks in the pan, moving them carefully so that the everything coating stays intact. Cook for 30 seconds per side, including the edges.
5. Remove the steaks from the skillet and slice thinly with a sharp knife, cutting across the grain of the tuna. 
6. Serve immediately. Pairs well with rice and a sauce of ginger, lime, wasabi, and soy sauce.

Recipe and photo courtesy of the Seafood Nutrition Partnership

Ingredients

Saffron Corn Cream

4 tablespoons butter

2 shallots, finely diced

8 ears fresh corn, husked and shucked

1 ½ teaspoon saffron threads

1 cup heavy cream

Potato-Scallion Pancakes

1 pound russet potatoes

1 bunch scallions

2 eggs

1 tablespoon salt

1⁄2 tablespoon pepper

2 tablespoons clarified butter for frying

Fiery Dusted Scallops

1 ½ pounds sea scallops

1 teaspoon smoked sea salt

½ teaspoon smoked sweet paprika

2 tablespoons tomato powder

1 tablespoon black pepper

2 tablespoons butter

½ cup diced tomatoes

¼ cup fresh basil leaves, cut into long, thin strips

Directions

1. Sweat shallots in 3 tablespoons butter until they are soft and translucent. Add the corn and sauté for 2 to 3 minutes. Add the saffron and cream, then simmer for 4 minutes until the saffron has released its aroma and color. Season with salt and pepper. Place the corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.
2. Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form the potato mixture into pancakes. Coat the bottom of the pan with clarified butter and add the pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in the oven until service.
3. Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush the pan with butter and sear the scallops—about 3 minutes on each side—until caramelized and firm to touch. To serve, place sauce on a plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.

Recipe courtesy of Chef Laura Rogers, NOAA chef, 2006 Great American Seafood Cookoff.

Ingredients

1 pound cleaned and skinned flounder filets

1 pound jumbo lump crabmeat, picked clean of shell

2 egg whites, beaten to stiff peak

2 tablespoons bread crumbs

2 tablespoons unsalted butter

½ cup dry white wine

Salt and fresh ground pepper

Directions

1. Cut the flounder into eight strips, about 1 inch by 6 inches each. Set aside.
2. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper.
3. Lay the flounder out skinned side up. Divide the crabmeat evenly between the eight strips of fish, spreading it evenly to cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top.
4. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place one piece on top of each flounder roll. Pour wine in the bottom of the baking dish, around rolls. Bake at 375 degrees Fahrenheit for about 25 minutes, or until the fish is cooked through and the crab is lightly browned.
5. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33 to 38 degrees Fahrenheit) up to two days before cooking.

Recipe by Chef Christine Zambito Morillo, Williamsburg, VA, courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

Ingredients

5 pounds fresh skinless wahoo, cut into 12 portions (about 7 ounces each)

¼ pound red onion, minced

1 tablespoon serrano pepper, minced (seeds removed)

1 ½ teaspoon fresh ginger, peeled, minced

1 pound mango, ½ inch dice (skin and seed removed)

1 pound papaya, ½ inch dice (skin and seeds removed)

1 pound pineapple, ½ inch dice (skin and core removed)

1 tablespoon green onion, bias cut

1 tablespoon red bell pepper, small dice (seeds removed)

1 tablespoon sesame oil

1 ½ tablespoon soy sauce

1 ½ tablespoon cilantro, chopped

½ teaspoon Sambal Olek

1 ½ tablespoon honey

1 ½ tablespoon champagne vinegar

1 tablespoon fresh lime juice

Directions

1. Prepare salsa. Combine all ingredients and gently mix with a spoon. Serve at room temperature. Store the leftover salsa in a covered container in the refrigerator for up to 4 days. Wear food-handler's gloves when you cut the serrano peppers, wash your hands after cutting these peppers and change your gloves.
2. If the Ono has the skin-on, you will need about 6 pounds to yield a little over 5 pounds after removing the skin.
3. Preheat a BBQ grill. Lightly season the fish with salt. When the grill is hot, add the Ono with the nicest side down on the grates first. After several minutes on the grill, quarter the fish (turn 45 degrees) to give it nice marks. After several more minutes, turn the fish over and finish cooking to desired temperature. Rare: about 110 degrees Fahrenheit, Medium-rare: about 120 degrees, Medium: about 130 degrees.

Note: Most health departments recommend cooking fish to 135 degrees Fahrenheit and issue a warning to consumers regarding the risks of eating raw fish if it is cooked less than 135 degrees. A similar warning applies to sushi and raw oysters.

Recipe courtesy of Chef David Buchanan – Blackfish Wild SalmonGrill & owner of Chef's Resources.

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Ingredients

2 pounds mussels

8 ounces smoked sablefish (black cod)

Garlic, to taste

A drizzle of olive oil

Summer vegetables, such as fresh fennel bulb, sungold tomatoes, green beans, new potatoes, little gem lettuce, and beets.

White wine, to taste

1 cup of your favorite recipe for aioli

Directions

1. Steam the mussels in white wine and garlic. Pull  the cooked mussels out of the shell and store in the cooking liquid in the fridge to cool.
2. Blanch the green beans, boil or steam your potatoes until tender. Do the same for the beets, but stopping a touch early so they still have a little crunch to them.
3. Slice all the vegetables except the tomatoes and green beans and keep them in the fridge to stay cold.
4. Pull the mussels from the liquid and drizzle with extra virgin olive oil, sea salt, and fresh black pepper.
5. Assemble the mussels, smoked sablefish, and vegetables on a large platter and serve alongside your favorite recipe for aioli.

Recipe courtesy of Chef Renee Erickson, co-owner of Sea Creatures Restaurants.

Ingredients

4 coho salmon (about 8–10 inches each), cleaned, with heads on

½ cup freshly squeezed lemon juice

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

¼ cup olive oil

¼ cup vegetable oil, plus more for brushing grill

Salt and freshly ground black pepper

8 sprigs fresh thyme

4 scallions, trimmed and cut lengthwise

Chopped fresh parsley

Lemon wedges

Directions

1. To make the marinade, combine the lemon juice, garlic, ginger, olive oil, and vegetable oil. Rinse the salmon and pat them dry. Generously salt and pepper the cavity of each fish and place two thyme sprigs and one split scallion into each cavity. Place the salmon in the dish with the marinade, turn to coat, and refrigerate for about 1 hour.
2. Light a charcoal fire or heat a gas grill to medium high. Generously brush the grill with lots of vegetable oil. Remove the salmon from the marinade and place on the grill. Cook for 4 to 5 minutes per side, gently turning the fish and brushing liberally with the marinade, until the fish flesh is opaque and flakes lightly.
3. Serve each fish garnished with chopped fresh parsley and lemon wedges.

Recipe courtesy of Lucia Watson, Chef/Owner of Lucia’s in Minneapolis, Minnesota.

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Ingredients

Swordfish

2–3 (6-ounce) Florida swordfish steaks

1 tablespoon olive oil

1 tablespoon all-purpose seasoning (your favorite)

1 tablespoon fresh herbs (such as parsley or thyme)

Sea salt and fresh ground pepper, to taste

Mango Chutney

2 Florida mangoes, diced small

½ cup Florida bell peppers, diced fine

2 tablespoons Florida Key lime juice

1 tablespoon Florida Orange Blossom honey

1 tablespoon olive oil

1 tablespoon unsalted butter

⅓ cup onion, diced fine

1 tablespoon white vinegar

¼ cup sweet chili sauce

¼ teaspoon red pepper flakes (or more, to taste)

½ teaspoon fresh ginger, grated

½ teaspoon curry powder

Sea salt and fresh ground pepper, to taste

Directions

1. Preheat the grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place the fish on the grill over direct heat and cook for 3 to 4 minutes (depending on thickness). Turn over and cook for an additional 3 minutes or until cooked through. Remove from heat and set aside.
2. On a hot grill or stove top, preheat a small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to a boil, reduce heat to simmer, and cook for 6 to 8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.

Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services.

Ingredients

Lingcod

1 4-ounce portion of lingcod

Salt and pepper to taste

1 teaspoon olive oil

6 cherry tomatoes

10 stalks of asparagus

⅓ cup chicken stock

1 tablespoon butter

¼ cup sweet onion compote

Sweet Onion Compote

4 pounds sweet onions, peeled and sliced

1 tablespoon dried thyme

1 tablespoon garlic powder

½ tablespoon kosher salt

4 ounces salted butter

½ cup sherry vinegar

3 tablespoons chives, sliced

Directions

1. Season, oil, and grill the lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add the asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in a bowl and top with a serving of warm compote.
2. Heat butter in a sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices, removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30 to 40 minutes. Deglaze with sherry vinegar and reduce about ⅔ liquid until compote is a golden brown color. Cool and stir in chives.

Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.

Ingredients

Herb Butter

½ cup margarine or butter, softened

1 teaspoon Dijon mustard

2 tablespoons minced green onion, including tops

2 tablespoons minced fresh parsley

1 tablespoon minced fresh tarragon

Tuna Steaks

8 tuna steaks

½ cup canola oil

⅓ cup soy sauce

¼ cup fresh lemon juice

1 teaspoon lemon zest

½ teaspoon minced fresh garlic

¼ teaspoon freshly ground black pepper

Directions

1. Prepare the herb butter. In a small bowl, combine the margarine, mustard, onion, parsley and tarragon. Set aside for flavors to blend.
2. In a small bowl, combine oil, soy sauce, lemon juice, zest, garlic, and pepper. Reserve ⅓ cup.
3. Place steaks in a single layer in a shallow baking dish. Pour remaining marinade over them. Marinate in the refrigerator for 45 minutes, turning once.
4. Place steaks in a well-greased, hinged wire grill. Cook about 4 inches from heat until done on one side, about 6 minutes. Baste top side with reserved marinade and turn. Cook until done, about 6 minutes. Place on a serving dish and spread with herb butter.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Scup, whole, cleaned and scaled

Coarse sea salt

Directions

1. Preheat the grill to medium high heat. Natural wood charcoal gives this fish a special smoky touch.
2. Generously salt the fish on the outside and inside the cavity with coarse sea salt. Place the seasoned fish at room temperature for 20 to 30 minutes before cooking.
3. When the grill is ready, carefully place the scup on the grill. Use an oiled (cooking spray works well) fish grill basket if possible to prevent the fish from sticking and falling apart as it cooks.
4. Cook each side for approximately 5 to 10 minutes, until the skin looks crispy. Be careful to not overcook. The fish is done as soon as you can gently lift the skin and white meat with a fork and see the middle bone.
5. Enjoy your scup with a fork and your fingers—carefully pulling all the small bones and eating the tender juicy meat in between.

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Ingredients

3 tablespoons shallots, minced

¾ cup merlot wine

1 ½ cups huckleberries, frozen

¾ cup blueberries

1 ½ tablespoons sugar

1 ½ cups huckleberries, fresh

1 ½ tablespoons honey

Sea salt to taste (about ⅛ teaspoon)

½ teaspoon fresh ground black pepper

1 ½ teaspoons sherry vinegar

8 7-ounce portions sockeye salmon

Directions

1. In a heavy bottomed stainless steel pan, combine the shallots and merlot. Bring to a slow boil and reduce to about 3 to 4 tablespoons. Add the frozen huckleberries, blueberries, and sugar. Bring to a simmer and reduce by half.
2. Remove the pan from the heat. Add the fresh huckleberries, honey, sea salt, and pepper. Gently mix the compote together. Add the sherry vinegar. Taste and adjust salt, pepper, and honey to your preference. The compote is best served at room temperature, but should be refrigerated between uses.
3. For the sockeye salmon, season it lightly with kosher salt (just a pinch) and a little crushed fennel seed (about ½ teaspoon per 7-ounce portion). Grill it over a BBQ grill, or bake in the oven. Health code recommends cooking all fish to 145 degrees Fahrenheit, but if you prefer your salmon cooked medium-rare, cook it to 120 degrees.
4. Top each portion of salmon with about 2 tablespoons of the huckleberry compote and the side dishes of your choice. (Serving suggestion: with a wild mushroom gourmet rice blend, steamed broccolini, and spaghetti squash with honey and butter).
5. Notes: You can use either fresh or frozen huckleberries for the entire recipe. You can also substitute the huckleberries with blackberries to make a Blackberry Compote instead.

Recipe courtesy of Chef David Buchanan, owner of Chef's Resources.

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This recipe works great with any thick-cut fish steaks, including opah, swordfish, grouper, tuna, or mahi.

Ingredients

1 pound opah, cut into 4 pieces

1 tablespoon ground coriander

1 tablespoon ground cumin

½ tablespoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon salt

Pinch of pepper

Directions

1. Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).
2. Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off.

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Ingredients

1 cup mayonnaise

3 tablespoons fresh lemon juice

⅛ teaspoon cayenne pepper

⅛ teaspoon salt

3 tablespoons lemon zest

4 tuna steaks, about 1-inch thick

¼ cup vegetable oil

salt

freshly ground black pepper

Directions

1. Prepare the lemon mayonnaise. In a small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.
2. Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on the other side. Spread with lemon mayonnaise. Serves 4.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Olive oil, splash

1 large onion, finely chopped

1 ½ pound roma tomatoes, coarsely chopped

1 large mango, peeled, pitted, and diced

1 tablespoon fresh ginger, finely chopped

1 ½ pound haddock or cod loin, cut into large chunks

Juice from 1 lemon

Salt, cayenne pepper, and cinnamon, to taste

Directions

1. Heat olive oil in a large frying pan over medium heat.
2. Cook onions, stirring often, until softened (about 5 minutes).
3. Stir in tomato, mango, ginger, salt, cayenne, and cinnamon. Cook over medium-high heat for 5 minutes.
4. Arrange fish chunks on top of sauce and sprinkle with lemon juice. Reduce heat to medium. Cover the pan with a tight fitting lid. Cook for about 10 minutes; until the fish is opaque but not overcooked.
5. Serve immediately with rice, couscous, or polenta.

Ingredients

4 small mackerel steaks

¼ cup margarine or butter, softened

1 tablespoon chopped fresh parsley

1 tablespoon thinly sliced green onion, including tops

½ teaspoon chopped fresh tarragon (or ¼ teaspoon dried)

½ teaspoon chopped fresh thyme (or ¼ teaspoon dried)

1 teaspoon salt

⅛ teaspoon freshly ground black pepper

⅛ teaspoon paprika

Directions

1. Place filets in a greased broiler-safe pan, without rack, skin-side down.
2. In a small bowl, blend together all other ingredients. Spread the blend over the filets.
3. Broil about 4 inches from heat until fish flakes with a fork, about 8 to 10 minutes. Baste once or twice during cooking with pan juices.

Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

1 ½ pounds yellowfin tuna loin cuts, boneless and skinless, ¾-inch thick

1 tablespoon butter

1 tablespoon olive oil

½ teaspoon dried basil

4 teaspoons chopped parsley

1 teaspoon Dijon mustard

¼ cup lemon juice

Salt and pepper to taste

½ teaspoon lemon peel, coarsely grated

Directions

1. Rinse tuna with cold water; pat dry with paper towels.
2. In a small saucepan, melt butter. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste.
3. Place tuna in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in the refrigerator for at least 30 minutes, turning once. Drain tuna and discard what’s left of the marinade.
4. Place tuna on a well-greased broiler pan; baste with reserved marinade. Broil 4 to 5 inches from the source of heat for 3 minutes. Tuna should be pink in the center when removed from heat.
5. Transfer to a serving platter and sprinkle with lemon peel to serve.

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Ingredients

4 golden tilefish filets (scaled and cleaned)

Kosher salt as needed

Fresh cracked black pepper

1 teaspoon fresh chives, minced

1 teaspoon fresh rosemary, minced

1 ounce lemon oil

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Season the fish by rubbing a little lemon oil all over the flesh and skin. Next, season with the chives, rosemary, freshly ground black pepper, and sea salt.
3. Place the seasoned filets on a sheet pan, skin side down, and roast in a 400 degrees oven for about 12 to 15 minutes, or until the fish is just cooked.

Ingredients

6 (6-ounce) well-trimmed center cut grouper filets

2 tablespoons dried basil

1 teaspoon dried sage

3 tablespoons dried parsley

1 tablespoon cracked black pepper

1 teaspoon kosher salt

1 tablespoon onion powder

1 teaspoon garlic powder

Directions

1. Blend together basil, sage, parsley, black pepper, salt, onion powder, and garlic powder. Lightly dust grouper with the herb mixture on one side and set aside.
2. Heat the skillet and place olive oil in the pan. Make sure the pan is hot. (A drop of water should pop when added to the skillet.)
3. Sear grouper for 2 minutes with the herb side down. Reduce heat to medium and flip fish. Cook for an additional 3 minutes and remove from the pan.

Recipe adapted from Chef Rob Stinson, Mississippi Chef, 2009 Great American Seafood Cook-Off.

Ingredients

2 pounds of shrimp, peeled and deveined

1½ stick of butter (unsalted)

1 clove of garlic minced or pressed

Black pepper (to taste)

Lemon, lime juice (to taste, optional)

2 teaspoon hot sauce

Directions

1. Melt butter over low heat in a large frying pan with lemon juice (optional). Sauté garlic in butter until translucent.
2. Add shrimp, pepper, and hot sauce to taste. Stir until cooked. May be served over rice.

Recipe credit: Walter Coghlan

Ingredients

Mac and Cheese

1 pound of high quality dry pasta in a shape that will hold sauce well, such as orzo or a flat, ribbon pasta

8 ounces of mascarpone

4 ounces of creamy goat cheese

Pinch of ground nutmeg

½ teaspoon sea salt

Pinch of white pepper

2 ounces of heavy cream

Butter Poached Lobster

1 ½ pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail)

1 pound of salted butter

1 tablespoon of water

Directions

1. Set out all ingredients at room temperature 1 hour before preparing.
2. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.
3. Cut butter into 1-inch chunks. Hold at room temperature up to 1 hour. Bring 1 tablespoon of water to a boil in a heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low.
4. If using claw or knuckle meat, add meat to the pan. Do not chop or cut the meat. If using tail meat, cut tails into 1-inch medallions. Gently incorporate into butter. Cover and hold at low heat until ready to serve.

Recipe adapted from Chef Margaret Salt McLellan, Maine Chef, 2011 Great American Seafood Cook-off.

Ingredients

4 mahi-mahi filets

¼ cup olive oil

2 tablespoons sesame oil

2 tablespoons soy sauce

2 teaspoons rice wine vinegar

2 teaspoons chopped garlic

⅛ teaspoon black pepper

⅛ teaspoon red pepper flakes

Juice from 1 lime

Directions

1. Rinse filets and pat dry with a paper towel. Set aside.
2. Thoroughly mix remaining ingredients. Generously spread mixture to both sides of each filet and marinate the fish for at least 1 hour (up to 4 hours) before cooking.
3. Broil filets 5 to 6 inches from heat on a greased broiler rack, turning halfway through cooking. Cook about 10 minutes for each 1-inch thickness of filets.

Ingredients

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2 tablespoons kosher salt

5 whole pieces of sablefish, butterfish, or halibut

4 tablespoons ginger paste

4 tablespoons garlic paste

½ teaspoon red chili powder

¼ teaspoon ground turmeric

½ teaspoon cumin seeds, toasted and coarsely ground

1 teaspoon ground coriander

1 teaspoon chaat masala

4 tablespoons lemon juice

½ cup chopped cilantro (plus more for garnish)

¼ cup mustard oil (substitute with vegetable or canola oil)

Directions

1. Using a sharp knife, make 2 to 3 diagonal slashes to the fish, scoring at about 1.5 inches apart.
2. Rub salt on the fish, and rinse off (this takes away the “fishy” smell!). Pat dry and set aside.
3. In a small bowl, mix the ginger, garlic, chili, turmeric, cumin, coriander, chaat masala, lemon juice, and ½ cup of cilantro.
4. Heat the oil in a pan on medium heat. Add 1 to 2 pieces of fish at a time, frying each side for 3 to 4 minutes or until it turns golden brown and slightly crispy.
5. Transfer the cooked fish to a serving platter, garnish with remaining cilantro, and serve hot with rice or naan.

Recipe adapted from Chef Kausar Ahmed, courtesy of Washington Sea Grant.

Ingredients

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1 cup sprouted brown rice

2 6-ounce sablefish (black cod) filets

2 tablespoons coconut aminos or low sodium soy sauce

2 tablespoons white miso paste

1 tablespoon rice wine vinegar

2 teaspoons sesame oil, divided

2 teaspoons honey

1 tablespoon minced garlic

2 teaspoons minced ginger

¼ teaspoon red pepper flakes

2 tablespoons avocado oil, divided

1 cup shiitake mushrooms

1-2 baby bok choy

¼ teaspoon black or white sesame seeds

Directions 

1. In a small bowl combine the coconut aminos or soy sauce, miso paste, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Whisk together, and pour about ¾ of the mixture over the fish. Place the fish in a covered container and refrigerate for 30 minutes.
2. While the fish marinates, cook the brown rice according to the package directions.
3. Remove the fish from the fridge, preheat the oven to 400 degrees Fahrenheit. Heat the avocado oil in a sauté pan over medium heat.
4. Take the fish out of the marinade liquid, and place it skin-side up to sear on the heated pan for about 1 to 2 minutes before flipping to the other side. You should see a nice golden sear before flipping over.
5. Once seared, place the fish on a parchment-lined baking sheet in the oven for about 10 to 12 minutes, until fully cooked and flakey.
6. While the sablefish is in the oven, sauté the bok choy and shiitake mushrooms. Pour what’s left of the marinade over the bok choy and cleaned mushrooms and sauté them in the same pan used for the sablefish.
7. Assemble the power bowls by dividing the rice, bok choy, mushrooms, and sablefish filets among two bowls. Sprinkle extra sesame seeds on top if desired, and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership in partnership with Once Upon a Pumpkin.

Ingredients

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Monkfish Marinade

2 fresh garlic cloves, grated

2 tablespoons fresh ginger root, grated

4 tablespoons soy sauce

2 tablespoons sake

2 tablespoons mirin

Monkfish Karaage

1 ½ pounds boneless, skinless monkfish filet

3–4 ounces potato starch

4 cups high smoke point cooking oil (e.g., canola oil, avocado oil)

1 lemon cut into wedges

Directions

1. Prepare the marinade by combining all ingredients in a small bowl.
2. Cut the monkfish into 1 ½-inch cubes and place them in a large bowl.
3. Pour the marinade over the monkfish and mix thoroughly. Let marinate for 1 hour.
4. Using a strainer, drain the marinade from the monkfish. Gently pat the monkfish dry.
5. Place the potato starch in a large bowl. Add the monkfish and toss to lightly coat.
6. Pour cooking oil into a pot so that it is approximately 2 inches deep. Heat on stovetop to 350 degrees Fahrenheit.
7. Carefully add the monkfish into the pot. Cook for 90 seconds before removing the monkfish from the pot for 2 minutes to rest.
8. Allow the oils to return to 350 degrees Fahrenheit and return the monkfish to the oil until it reaches an internal temperature of 145 degrees Fahrenheit (about 30 seconds).
9. Remove the monkfish from the oil and place on a rack to allow excess oil to drain.
10. Serve piping hot with lemon wedges.

Recipe courtesy of Chef Hajime Sato, owner of Sozai Restaurant and winner of the 2024 James Beard Award for Best Chef: Great Lakes

Ingredients

4 8-ounce filets of haddock (skinned)

1 ¼ cups low-salt butter cracker crumbs

1 lemon

8 tablespoons butter, melted

Dry white wine (pinot grigio)

1 teaspoon hot sauce

salt and pepper

Paprika and parsley flakes for garnish (optional)

Directions

1. Dry filets with paper towels and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish just large enough to hold the filets.
2. Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. Tuck the thin tail sections of the filet underneath, so that each portion is of equal thickness.
3. Sprinkle each filet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.
4. Add more melted butter on top and about 2 to 3 tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with paprika.
5. Bake on the top rack in a preheated 425 degrees Fahrenheit oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. The fish is done at 145 degrees.
6. Garnish with parsley flakes and serve immediately.

Adapted recipe courtesy of On The Water Magazine.

Ingredients

Red Pepper Remoulade

2 red peppers

1 cup mayonnaise

1 tablespoon capers

Salt and pepper to taste

2 tablespoons olive oil

½ cup white wine

Mashed Fingerling Potatoes

14 small fingerling potatoes

1 ounce butter

1 ounce milk

1 teaspoon white pepper

1 teaspoon salt

Skate Wings

2 skate wings

3 cups white bread crumbs

2 cups milk

1 whole egg

1 cup flour

1 tablespoon Old Bay seasoning

1 tablespoon chopped parsley

Salt and pepper to taste

Directions

Red Pepper Remoulade

1. Dice red peppers, removing stems and seeds. Sauté in olive oil. Puree red peppers with white wine. Strain peppers.
2. Add mayonnaise and chopped capers. Season to taste and serve with skate wings.

Mashed Fingerling Potatoes

1. Boil potatoes until tender. Place in a food processor.
2. Blend while adding butter and milk. Season with white pepper and salt.

Skate Wings

1. Wash, clean, filet, and portion the skate wing. Dredge skate wing in flour.
2. Mix egg and milk together. Dip floured skate wing in mixture, then place in seasoned bread crumbs (bread crumbs, Old Bay, and parsley).
3. Fry until golden brown. Add salt and pepper to taste.

Recipe from Chef James A. Lauser, Delaware chef, 206 Great American Seafood Cook-off.

Ingredients

3 quarts cleaned mussels, steamed open

4 cups hot mussel broth

3 cups rice

⅓ cup minced onion

2 large garlic cloves

¼ cup olive oil

1 teaspoon saffron

1 cup green peas

12 thin slices of hard Portuguese sausage

1 pimento cut into strips

Directions

1. Preheat the oven to 350 degrees Fahrenheit. If you do not have a traditional paellero pan, you can use a large shallow casserole dish with a lid to cook and serve the paella.
2. Drain the mussels after cooking them and retain the liquid. Remove half of the mussels from their shells and keep the others hot in their half-shells with a little cooking liquid in a pot on the side. 
3. Sauté the onion and garlic until lightly colored. Remove the garlic and add the rice. Stir over moderate heat, until slightly brown.
4. While the rice is browning, heat the mussel broth with the saffron until it becomes yellow, and then add the liquid to the rice and onion mixture and stir.
5. Add the peas, sausage, and mussels that were removed from their shells, folding it all into the rice with a wooden spoon (this will be more like tossing a quick salad so as not to mash the ingredients).
6. Cover and bake in the oven for about 15 minutes, or when the rice has absorbed all of the broth.
7. Before serving, arrange the mussels that were left in their half-shells in a crown on the rice, the shell side in the rice, and garnish the center with strips of pimento.

Recipe courtesy of 1977 New Hampshire Sea Grant cookbook for industry, adapted from Sarah Hurlburt.

Ingredients

3 pounds scup, whole, dressed

Cooking oil

Cornmeal, white stone ground if available

Butter or margarine

Lemon juice

Salt

Pepper

Directions

1. Wash and remove excess moisture from fish by patting it dry with a paper towel.
2. Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
3. Heat oil in a skillet until hot. Place fish in a skillet after shaking off excess cornmeal.
4. Adjust heat so that fish fry quickly but do not burn. Turn fish when the edges are crisp and brown.
5. Cook 2 to 3 minutes more to brown the second side. Remove cooked fish and place on a paper towel to drain.
6. Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste.
7. Serve as soon as possible.

Ingredients

Salsa Fresca

½ pound crabmeat

2 ripe tomatoes, seeded and chopped

1 small cucumber, peeled, seeded, and chopped

1 tablespoon capers, drained

Salt and pepper to taste

1 ½ tablespoons olive oil

1 teaspoon red wine vinegar

Fish

4 (6-ounce) rockfish filets

Salt and pepper to taste

2 tablespoons canola oil

Directions

Salsa Fresca

1. In a bowl, mix all ingredients gently so as not to break the crabmeat. Set in the refrigerator to allow flavors to develop.

Fish

1. In a 10-inch sauté pan, heat oil over medium heat. Season both sides of the rockfish filets with salt and pepper. Add filets to the pan and cook for about 3 minutes until the first side is golden brown.
2. Turn and cook for about 2 to 3 minutes longer until golden brown on both sides and opaque in the center.
3. Place rockfish on a plate and spoon crab and tomato salsa fresca on the top or side.

Recipe adapted from Chef Simos Marmaras, NOAA Chef, 2005 Great American Seafood Cook-Off

Ingredients

Vinaigrette

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons rice-wine vinegar

¼ teaspoon Dijon mustard

½ teaspoon sugar

⅔ cup blended oil (75% canola, 25% olive oil)

Salt and freshly ground black pepper

Salad

1 small red onion, thinly sliced

1 cup rice-wine vinegar

8 cups arugula

1 clementine, peeled and segmented

Wahoo

4 (2-ounce) wahoo filets

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons canola oil

Directions

Vinaigrette

1. In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.

Salad

1. Marinate the sliced onion in the rice-wine vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments.
2. Toss with ½ to ¾ cup citrus vinaigrette.

Wahoo

1. Season the wahoo with salt and pepper and brush with olive oil.
2. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side.
3. Serve immediately with salad and enjoy!

Recipe adapted from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook.

Ingredients

Sauce

Olive oil for sautéing

2 tablespoons prosciutto ham, diced

2 cloves fresh garlic, sliced

2 tablespoons red onions, small dice

½ cup chicken stock

1 tablespoon butter

2 cups fresh spinach, trimmed

2 tablespoons golden raisins

3 tablespoons ripe tomato, diced

Salt and pepper to taste

Swordfish Steaks

2 swordfish steaks, 5 ounces each

2 tablespoons flour and 2 tablespoons water

Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic

3 tablespoons extra virgin olive oil

2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish

Directions

Sauce

1. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach.
2. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.

Swordfish Steaks

1. Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with the flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in the oven until medium.
2. To serve: Place swordfish over a bed of mashed potatoes, top with sauce, and garnish.

Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.

Recipe from Rob Reper of Virginia Beach, VA for “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.

Ingredients

Image

1 ½ pounds grouper filet

3 tablespoons butter, melted

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

½ teaspoon garlic, minced

⅓ cup fresh cilantro, finely chopped

½ cup pecans, finely chopped

Directions

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a small bowl, combine the butter, salt, pepper, garlic, and cilantro. Brush the mixture over the fish.
3. Sprinkle the pecans over the fish, pressing lightly.
4. Place the filets in a lightly greased baking dish and bake at 425 degrees Fahrenheit until the fish flakes easily with a fork, about 10 to 15 minutes.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Corn and Leek Veloute

1 cup butter

2 ears Silver Queen Corn, shucked and cut off cobb

1 leek, white part thinly sliced

1 ¾ cups flour

1 teaspoon Old Bay Seasoning

1 pinch, cayenne pepper

1 pinch, white pepper

¼ teaspoon cumin

1 ¾ cups heavy cream

2 ½ cups water

1 cup lobster stock

½ cup crab stock

Salt and pepper to taste

Wreckfish

1 quart chicken stock

1 teaspoon peppercorns

2 bay leaves

1 garlic clove, peeled

4, 6-ounce wreckfish filets

½ pound rock shrimp

1 tablespoon clarified butter

Directions

1. Combine all liquid ingredients in a pot and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste).
2. Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.
3. Bring chicken stock to 160 degrees Fahrenheit, and add spices. Simmer for 10 minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved.
4. Melt butter in a small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.

Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina

Ingredients

2 6-ounce pollock filets

1 cup onion, diced

3 cloves garlic, minced

3 tablespoons vegetable oil

½ cup dry vermouth

1 lemon, cut in half

1 tablespoon butter

1 cup flour

1 teaspoon salt

1 teaspoon black pepper

Directions

1. Heat a sauté pan on high heat. Add oil to the pan. Add onions and garlic to pan and sauté until the onions are translucent.
2. Mix the salt, black pepper and flour together in a shallow dish. Dredge the pollock filets in the seasoned flour. Lay the filets on the sautéed onions and cook on high heat for 2 minutes.
3. Using a spatula, turn the filets once, being careful not to scrape the caramelized onions from the filets. Cook for 1 minute. Deglaze the pan with the vermouth. Immediately squeeze the lemon over the filets then add the butter and let cook on high heat for one minute before serving.
4. If using skin-on filets, use the white side of the fish. To reduce calories, make these changes: Omit the oil and sauté onions and garlic in pan spray. Omit the flour. Season fish with salt and pepper, and apply to sautéed onions. Omit the butter.

Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant

Ingredients

4 Alaska pollock filets, 4–6 ounces

4 teaspoons ground coriander

Salt and pepper, to taste

8 slices of rye bread

4 ounces thousand island dressing, prepared

8 slices Swiss cheese

2 cups sauerkraut, prepared, drained

4 tablespoons butter, softened

Directions

1. Season each pollock filet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Set aside until needed.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Lay out the slices of bread and spread ½ ounce of thousand island dressing on each slice. Cut each piece of cheese on the bias, and place two of the cut slices on each piece of bread, covering as best you can.
4. Place one piece of fish on each of four pieces of bread. Top the fish with ½ cup of sauerkraut. Take the remaining four pieces of bread and close the sandwich, cheese down onto sauerkraut.
5. Heat a large oven-proof sauté pan. Butter the top side of the bread with ½ tablespoon of softened butter, then place butter side down into the hot pan. Griddle until golden brown.
6. Butter the exposed side of the bread, then carefully flip the sandwich and place the pan into the oven.
7. Cook for 5 minutes, or until the cheese is melted and the sandwich is heated through. Remove and cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

6 filets of halibut (6 ounces each)

3 eggs, whisked with ¼ cup water

2 cups of all natural dehydrated potato flakes

¼ cup corn flakes, finely chopped

2 pinches of fresh rosemary, chopped

2 pinches of fresh thyme, chopped

Salt and pepper

½ cup canola oil

Juice of one lemon

Directions

1. Combine potato and corn flakes with the herbs. Season with salt and pepper.
2. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently to coat the filet.
3. In a large skillet, heat the oil over high heat for 30 seconds to 1 minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2 to 3 minutes), then lower the heat to medium and gently flip the fish.
4. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.
5. Serve hot and enjoy!

Recipe credit: GASCO

Ingredients

Pecan Sauce

3 cups olive oil

2 cups chopped onion

16 cloves garlic

1½ cups pecans

5 tablespoons lemon juice

1 tablespoon molasses

1 cup water

Broccoli and Currants

4 cups broccoli florets

2 tablespoons butter

1 cup diced onion

½ cup currants

1 teaspoon chili

Salmon

8 5-ounce salmon filets, skin on

Kosher salt

2 tablespoons cooking oil

Directions

Pecan Sauce

1. Add onion, garlic, and olive oil to a saucepan. Bring to a simmer and continue to cook for about 7 minutes, until onions and garlic are soft.
2. Add pecans and simmer for 5 minutes, until it has a toasty, nutty smell. Add lemon juice and molasses.
3. Pour mixture into a blender. Add water. Puree on low speed, gradually increasing the speed until mixture is smooth. Pass through a fine mesh strainer using the back of a spoon and set aside for serving.

Broccoli and Currants

1. Preheat broiler. Bring heavily salted water to a boil. Put broccoli in water for 90 seconds. Strain and place on a rack to cool to room temp.
2. In a large sauté pan, brown the butter and add the diced onion. Cook until soft. Add in chili, currants, and broccoli. Toss to combine.
3. Place in the oven under broiler. Cook until the edges of broccoli begin to char and crisp (about 3 to 5 minutes).

Salmon

1. Season the filets with salt.
2. Heat a cast iron pan on high heat. Add cooking oil. When oil is hot, carefully place the filets skin side down in the pan. Gently press each filet down to ensure skin is in even contact with the pan before adding the next filet.
3. Cook until the skin begins to crisp and take on a golden-brown color (about 3 minutes). Gently flip filets and turn off heat. Let sit for about 2 minutes to continue cooking before serving.

Recipe credit: Chef Barton Seaver, NOAA Chef, 2008 Great American Seafood Cook-off

Ingredients

Gold Tomato Sauce

4 pounds very ripe gold heirloom tomatoes, stemmed and quartered

2 medium shallots, peeled and sliced

1 clove of garlic, smashed

1 cup Pinot Grigio, or similar dry, fruity white wine

¼ cup white wine vinegar

4 tablespoons heavy cream

Salt and freshly ground pepper

Sole

4 6-ounce skinless petrale sole filets

All-purpose flour for dredging

Salt and pepper

Canola oil and cold butter for cooking

Minced chives

Directions

1. In a saucepan, reduce the shallot, garlic, wine and vinegar to 2 to 3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for 3 to 5 minutes. Strain sauce through a fine sieve and set aside.
2. Over medium heat, heat 2 to 3 tablespoons canola oil in a large sauté pan. Season the sole with salt and pepper on both sides. Dredge in flour, patting off excess.
3. Lightly sauté the seasoned sole for 2 to 3 minutes per side, until lightly browned. Remove and set aside on a paper towel lined plate.
4. Drain off excess oil from the pan. Ladle in gold tomato sauce, add filets back to the pan, and add in cold butter, swirling the pan to emulsify. Baste filets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly.
5. To serve, place each sole filet on a plate and spoon tomato sauce over the filet.

Recipe adapted from Chef Ian MacBride, California chef, 2009 Great American Seafood Cook-off

Ingredients

One 10–12 ounce sablefish filet

½ cup soy sauce

½ cup mirin

½ cup cornstarch

1 bunch asparagus

¼ cup oil (olive, rice, or peanut oil will all work)

Salt and pepper to taste

1 garlic clove

Directions

1. Clean the sablefish filet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
2. When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the filet in half.
3. Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish filet with cornstarch and lay them down in the hot pan.
4. Pan-fry the sablefish for 1 to 2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
5. Serve and enjoy a crispy, mildly sweet sablefish filet.

From Chef Robert Ruiz of Harney Sushi: One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.

Ingredients

1 red bell pepper

1 tablespoon olive oil

1 pound fresh sea scallops

1 clove garlic, chopped

½ tablespoon fresh lemon juice

⅛ cup dry white wine

2 teaspoons Dijon mustard

1 ½ tablespoons horseradish

Pinch of white pepper

Pinch of chopped parsley

½ cup heavy cream

Directions

1. Rub the red bell pepper lightly with oil and roast in a 400 degrees Fahrenheit oven until almost black. Place it in a plastic bag to sweat, then clean skin away and remove seeds. Puree in a food processor and set aside.
2. Heat oil in a heavy skillet over medium heat and sear scallops on each side for about 1½ minutes. Remove scallops and set aside.
3. Brown garlic in a little butter. Add lemon juice, wine and mustard and stir well. Add horseradish, pepper and parsley. Slowly add cream and red pepper puree and stir well. Lower heat and reduce to desired thickness.
4. Place scallops on a plate and place the sauce around the scallops.
5. Additional serving suggestion: Serve scallops over a bed of fresh sautéed spinach.

Recipe by Mark Kimmel, Culinary Arts Instructor at Chesterfield Technical Center and courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

Ingredients

6 5-ounce portions of tuna

2 tablespoons olive oil

1 cup chopped green onions

1 lemon, quartered and seeded

Pinch of salt

Pinch of pepper

Directions

1. Place tuna on a plate. Coat tuna with olive oil and a sprinkle of salt and pepper.
2. Heat a heavy skillet over medium high heat. Sear tuna to medium rare (about 1 minute on each side) and quickly remove from heat.
3. Garnish with the chopped green onions and lemon.

Ingredients

8 8-ounce snapper filets with skin on

Kosher salt

Cracked black pepper

¼ teaspoon chipotle powder

6 ounces olive oil

2 ½ beefsteak tomatoes, quartered

5 each whole garlic, peeled

2 each whole shallots, peeled

⅛ teaspoon black pepper

¾ teaspoon of kosher salt

5 teaspoons tomato powder

1 quart water

¾ tablespoon sugar

1 ½ teaspoons chicken base

1 ¼ tablespoons modified food starch

1 ounce olive oil

16 sprigs of cilantro leaves

Directions

1. Cut the snapper filets in half on bias. Season both sides with cracked black pepper, salt, and chipotle powder. Set aside.
2. Place tomatoes, garlic, shallots, and pepper in a saucepan. Sauté with olive oil, until well caramelized.
3. Add the water, salt, tomato powder, sugar, and chicken base. Let simmer for 20 minutes.
4. Add the food starch and cook for another 5 minutes. Remove from heat and strain.
5. Sear the snapper in the sauté pan on both sides, until the fish is cooked.
6. Place 2 ounces of the broth on the bottom of each bowl. Place two 4-ounce pieces of fish in the broth. Garnish with cilantro.

Recipe adapted from Chef Andre Bienvenu, Joe’s Stone Crab, Florida chef, 2008 Great American Seafood Cookoff

Ingredients

1 pound skate filet, cut into ½ inch pieces

1 cup mushrooms, sliced

3 stalks celery, diced

4 tablespoons onion, grated

½ cup green pepper, minced

½ cup cracker crumbs

6 tablespoons butter or margarine

2 cups milk

4 tablespoons cheddar cheese, grated

4 tablespoons flour

⅛ teaspoon basil

½ teaspoon salt

¼ teaspoon pepper, freshly ground

Pinch of nutmeg

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms, celery, onion, green pepper, and basil. Sauté for about 10 minutes or until celery is tender.
3. While mushrooms are sautéing, make the sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper, and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until the sauce is thick and smooth.
4. Add the skate to mushroom mixture and cook for about 5 minutes.
5. Combine skate and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish.
6. Cover with cracker crumbs and top with grated cheddar cheese.
7. Bake for approximately 20 minutes at 350 degrees or until the casserole is golden brown.

Recipe credit: North Carolina Sea Grant

Ingredients

1 cup pineapple juice

1 cup orange juice

2 tablespoons soy sauce

1 teaspoon garlic chili paste

6 ounces smoked sablefish

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the pineapple juice, orange juice, soy sauce, and chili paste in a small saucepan over medium heat and reduce by half.
3. Sear the sablefish in a hot sauté pan, and finish cooking it in a 400-degree oven.
4. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.
5. Serve hot and enjoy!

Recipe credit: Adapted from Chef Stefani Marnon, 2005 Great American Seafood Cook-off, Alaska

Ingredients

2 pounds sea bass, fresh or frozen, filets or steaks

2 medium tomatoes, thinly sliced

½ small cucumber, thinly sliced

¼ cup onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced

2 tablespoons butter or margarine

2 tablespoons parsley

1 tablespoon white wine

2 tablespoon lemon juice

½ teaspoon marjoram

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Thaw fish if frozen and place fish filets or steaks in a greased baking dish.
3. Arrange tomato and cucumber slices on top.
4. In a saucepan, cook the onion, green pepper, and minced garlic in butter or margarine until the onion is tender, but not brown. Remove from heat.
5. Stir in parsley, wine, lemon juice, and marjoram. Spoon over the fish.
6. Bake in a 375-degree oven for about 25 minutes or until the fish flakes easily when tested with a fork.
7. Serve hot with rice.

Recipe credit: Adapted from a recipe provided by the University of Delaware Sea Grant Program

Ingredients

4–5 cups vegetable oil

1 cup all-purpose flour

1 teaspoon table salt

½ teaspoon ground cumin

¼ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 cup light-colored beer

2 pounds skinless redfish, cut into four by 1-inch strips

12 (6-inch) corn or flour tortillas

1 cup Spicy Mayonnaise (Mix 1 cup of mayonnaise with one chopped chipotle pepper in adobo sauce and 1 teaspoon adobo sauce. Adjust spiciness by adding more or less adobo sauce)

3 cups shredded cabbage

1 ½ cups tomato, diced

1 avocado, skinned, cored, and sliced

Lime wedges (for serving)

½ cup cilantro, chopped

Directions

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit.
2. Pour the oil into a large, deep, heavy-bottomed pan until the oil measures 3 inches deep, and heat it over medium-high heat until it reaches 375 degrees.
3. While the oil heats, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl.
4. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
5. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.
6. Pat the fish dry with paper towels. Add half the fish to the batter and coat. Use tongs to transfer the fish from the batter, one at a time, to the hot oil.
7. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes).
8. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to the oven to keep warm. Batter and fry the remaining fish.
9. Smear each of the warm tortillas with 1 tablespoon of Spicy Mayonnaise; add shredded cabbage, tomatoes, and avocado.
10. Add one to two pieces of the fried fish to each tortilla and garnish with lime wedges and cilantro.

Recipe credit: The Gulf of Maine Research Institute, Portland, Maine

Ingredients

Image

4 mahi-mahi filets, about 5 ounces each

Kosher salt

1 orange, thinly sliced

2 star anise pods

1 cup cooked butternut squash

2 tablespoons butter

Fresh herbs such as chervil, parsley, or watercress

Directions

1. Season the fish filets with salt and let them rest for 15 minutes.
2. Arrange the orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add ½ cup of water and the star anise pods. Bring to a simmer.
3. Place the seasoned fish on top of the orange slices. Cover and steam the fish until cooked through, about 7 minutes.
4. Transfer the fish to a warm plate and strain the solids from the steaming liquid.
5. Combine steaming liquid, butternut squash, and butter in a blender. Puree until smooth.
6. Serve the butternut puree alongside the steamed fish and garnish with the fresh herbs.

Notes from the Chef: Steamed fish is fast, easy, and delicious. It takes less than 30 minutes from refrigerator to plate, and you need just two dishes to cook the fish and make the sauce in this Steamed mahi-mahi recipe.

Recipe from developed by Seafood Nutrition Partnership Ambassador Chef Barton Seaver.

Ingredients

Summer Corn Purée

2 cups fresh corn

4 cups milk

1 pinch saffron

2 tablespoons butter

3 tablespoons chopped shallots

Salt and white pepper

Striped Bass

6 4-ounce pieces of striped bass, skin on

3 ounces canola oil

1 tablespoon butter

1 large pinch fresh thyme

Salt and pepper to taste

Directions

Summer Corn Purée

1. Cook all ingredients together until the corn is tender.
2. Place cooked corn in a high speed blender.
3. Puree with a little bit of the milk, adding more as needed, until smooth.
4. Serve with cooked striped bass.

Striped Bass

1. Season fish with salt and pepper.
2. Cook the seasoned fish in hot oil.
3. Baste with butter and thyme.

Recipe credit: Adapted from Chef Michael Schlow, 2007 Great American Seafood Cookoff, Massachusetts

Ingredients

1 pound swordfish loin

1 cup mayonnaise

½ cup lemon juice

1 teaspoon salt

2 teaspoons black pepper

2 teaspoons garlic, chopped

½ cup flat leaf parsley, chopped

Directions

1. Mix mayonnaise, lemon juice, salt, pepper, and garlic in a medium mixing bowl.
2. Cut swordfish into 2-ounce strips and marinate them in mayonnaise and lemon juice mixture overnight. Soak eight 6-inch bamboo skewers in beer or water overnight.
3. Skewer each strip and grill, bake, or pan fry for approximately 2 minutes per side over medium heat.
4. Sprinkle with parsley and serve.

Recipe credit: Davin Waite of Wrench & Rodent Seabasstropub, California

Ingredients

Tuna Salad

1 6-ounce can of Wild Pacific albacore tuna (American tuna)

1 tablespoon grated carrot

1 tablespoon chopped celery

1 tablespoon chopped red bell pepper

1 teaspoon sliced chives

1 tablespoon chopped Kalamata olives

1 teaspoon chopped capers

1 lemon, juiced and zested

2 tablespoons Dijon mustard

½ cup mayonnaise

1 teaspoon balsamic vinegar

1 teaspoon Sriracha hot sauce

Sandwich

2 thick slices artisan bread

1 handful baby spinach

2 slices provolone cheese

3 slices of tomato

Butter for toasting

Directions

1. Combine all of the tuna salad ingredients together.
2. Spread tuna salad onto the bread and build the sandwich with the remaining sandwich ingredients.
3. Toast the sandwich in butter, either in the oven or on a stove-top.
4. Serve hot.

Recipe credit: Chef Andrew Gruel, Owner and Operator of SlapFish in Huntington Beach, California

Ingredients

Image

Yakitori Scallops

1 pound Maine dayboat scallops

1 ½ teaspoons salt

¼ teaspoon white pepper

1 tablespoon vegetable oil

Skewers for grilling

Sesame Miso Sauce

1 tablespoon country or red miso

1 tablespoon tahini

1 tablespoon mirin

2 tablespoons seasoned rice wine vinegar

2 tablespoons sesame oil

Water as needed to thin

Directions

Yakitori Scallops

1. Season the scallops with salt and pepper 30 minutes before grilling. 
2. Thread 3 to 4 scallops per skewer and brush with vegetable oil.
3. Heat a grill or Yakitori until a medium-high heat is sustained. 
4. Grill the scallops over direct heat for 2 to 3 minutes per side. The goal is for the scallops to develop a crisp golden sear and still be slightly translucent in the middle.
5. Plate the scallop skewers with the sesame miso sauce.

Sesame Miso Sauce

1. Combine the ingredients in a bowl and stir well. Thin with water until a pourable consistency is achieved.
2. Plate the scallops by placing the sauce on the plate followed by the scallops.
3. Garnish with seaweed flakes (dulse, laver, sea lettuce), lime zest, and sliced chives or chive flowers.

Recipe courtesy of Chef Robert Dumas, University of Maine Research and Development Chef.