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Feast of the Five Fishes
SAUTE: 6 oz. bulk Italian sausage 2 strips thick-sliced bacon, diced Sauté sausage and bacon in a large pot over medium heat until bacon is crisp, 8-10 minutes. Transfer to a paper towel-lined plate and set aside. SAUTE; SWEAT: 1 lb. red potatoes, quartered 1 cup onion, diced 1 cup fresh fennel, chopped 1 T. garlic, minced ½ t. ground fennel seed ¼ t. anchovy paste (optional) ¼ t. red pepper flakes Sauté potatoes in drippings over medium high heat until golden, 5-7 minutes. Reduce heat to medium-low, add onion, fennel, garlic, fennel seed, anchovy paste, and pepper flakes. Cover and sweat until onion and fennel soften, 5 minutes. DEGLAZE WITH; ADD AND SIMMER: 1 cup dry white wine 2cups chicken broth 1 can diced tomatoes in juice (28 oz.) 1 cup clam juice 2 t. minced fresh thyme 2 bay leaves Reserved sausage and bacon Deglaze with wine. Add broth, tomatoes, clam juice, thyme, bay leaves, and reserved sausage and bacon. Bring to a simmer and cook 20 minutes, or until potatoes are tender. ADD: 12 oz. fresh halibut, cut into 1” cubes 12 littleneck clams, cleaned 8 oz. large shrimp, peeled, deveined, with tail left on 8 oz. mussels , cleaned, debearded Add halibut and clams. Reduce heat to low, cover, and poach 10 minutes. Place the mussels and shrimp but don’t stir (it breaks up the pieces of halibut). Cover and simmer until shrimp are pink and mussels open, about 5 minutes. Garnish with parsley and lemon zest. Serve with crusty bread. GARNISH WITH; SERVE WITH; Chopped fresh parsley Minced lemon zest Crusty French Bread
Foil Proof Fish Dinner
Fresh Fish (such as Halibut, Flounder, Rockfish)
Frozen Vegetables (such as broccoli, carrots, corn)
Preheat over to 375. Fold a sheet of Reynolds wrap in half, folding sides to make a pocket. Place fish in Reynolds wrap pocket. Put vegetables & onion slices on top. Season fish and vegetables with OldBay and season salt. Top with butter. Seal. Bake on cookie sheet for approx 20 minutes or until fish is done.
Captain Bill's Baked Rockfish
Recipe courtesy of Ken & Sue Stein, Centreville
2 - 8oz Rockfish fillets 2 tsp lemon juice 2 tbs & 2 tsp freshly grated parmesan cheese 1 1/2 tbs melted margarine 1 1/2 tbs mayonnaise 1 1/2 stems scallions, chopped finely 1/4 tsp salt or to taste dash of hot pepper sauce paprika
Rinse fish and pat dry with a paper towel. Sprinkle lemon juice over fish and refrigerate 10 minutes. Combine parmesan cheese, margarine, mayo, scallions, salt and hot pepper sauce. Place fish on a steel plate or baking dish. Spread sauce evenly over fish, then sprinkle with paprika. Bake at 425 to 450 degrees for 10 minutes or until fish flakes. Serves 2
Seared Tuna with Wasabi Butter Sauce Recipe courtesy of Lynda Willard, Chestertown
2 tbs. white wine vinegar 10 oz. white wine (if it isn’t one you don’t like to drink, don’t use it) ¼ cup minced shallots 1 tbs. wasabi paste, or to taste 1 tbs. soy sauce 1 cup unsalted butter, cubed Salt and pepper to taste 1 tbs. olive oil or as needed 1 cup chopped cilantro 6 (thick) tuna steaks FRESH
Combine the white wine vinegar, whit wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tbs. Strain out shallot and discard. Return liquid to pan. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter, one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all the butter has been incorporated, stir in cilantro and remove from heat. Pour into a small bowl, and set aside. Keep warm. Cook your tuna either on a grill to your perfection or sizzle in a pan, blackened or however to your taste. Coat with olive oil before cooking.
Marinade tuna steaks in your favorite Italian dressing for at least 30 minutes. Place on grill for 6 to 8 minutes per side depending on the thickness of the fish.
8 strips bacon 1 medium onion 2 pair small shad roe 2 tbs. lemonjuice 3 tbs. flour ¼ teaspoon each salt, lemon pepper 1/8 teaspoon each garlic powder, onion powder, fine herbs Parsley for sprinkling Lemon slices
In a large skillet, fry bacon and onions until almost done. While this is cooking, combine flour and spices on a plate. Rinse off shad roe and sprinkle with lemon juice. Dredge roe in flour mixture and place in skillet with bacon. Turn heat up to medium high, cover, and cook for 5 minutes. (Roe is done when inside is no longer red). Sprinkle with parsley and serve with lemon, bacon and onions. Yield: 2 servings
4 to 6 oz. uncooked linguine 2 (6 oz.) swordfish steaks Salt Freshly ground black pepper ½ cup all-purpose flour 2 tbs. olive oil, divided 2 garlic cloves, minced 4 oz. cremini mushrooms sliced (or your favorite mushroom variety) 2 tbs. dry white wine 1 (12- ounce) jar marinate artichoke hearts*, drained 1 (15- ounce) can diced tomatoes, undrained 2 tbs. chopped fresh basil
Prepare linguine according to package directions. Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tbs. oil in large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover and keep warm. Sauté garlic in remaining 1 tbs. oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta. Yield: 2 * Find marinated artichoke hearts in the veggie aisle. If they’re unavailable substitute plain quartered artichoke hearts (drained); if you do this we recommend bumping up the wine and basil for extra flavor.
¼ cup mayonnaise
¼ cup plain yogurt
½ tablespoon Worcestershire sauce
6-7 drops of hot sauce
½ teaspoon salt
½ teaspoon seafood seasoning
1 pound Maryland backfin crabmeat
½ tablespoon parmesan cheese
Paprika for sprinkling
Fresh lemon wedges
Preheat oven to 400 degrees. In a medium bowl, mix together egg, mayonnaise, yogurt, sauces and seasonings. Gently fold crabmeat into mixture. Spoon into individual shells. Sprinkle with cheese then paprika. Bake for about 15 minutes until hot and bubbly. Garnish.
Yield: 4 servings
Imperial Crab Recipe courtesy of Penny Linns, Centreville
2 eggs 1/2 cup mayo 2 Tbsp or upto 1/4 cups chopped red & green peppers 1-2 tbs. Old Bay 1 Tbsp worcestershire sauce 1-2 lbs crabmeat -backfin Paprika or Old Bay for sprinkling Mix eggs, mayo, pepper, old bay & worcestershire sauce together (set 1/4 cup aside). Gently fold in crabmeat. Spoon into 4-8 (depending on amount of crabmeat 1 lb = 4 servings) Spoon reserved imperial sauce on top. Sprinkle with old bay or paprika. Bake at 400 - 20 minutes or until puffed, hot & bubbly. Enjoy!
½ lb. Maryland Backfin crabmeat
Sauce: ¼ cup plain yogurt 3 tbs. ketchup ½ tbs. lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon salt Dash white pepper 1/8 teaspoon seafood seasoning
Conventional Oven: Pack crabmeat into 40 cleaned littleneck clam shells. In a small bowl, mix together sauce ingredients. Spoon about 2/3 teaspoon of sauce over each hors d’oeuvre, covering all crabmeat. Sprinkle each with parsley and bread crumbs. Place under preheated broiler for 2-3 minutes, just until hot.
Microwave: Follow directions except for cooking method. Place ½ (20) of recipe on plate. Microwave on high for 1 minute, 30 seconds. Serve immediately. Microwave remaining hors d’oeuvres.
Imperial Crab Stuffed Potatoes
Note: This is hearty enough to be served as a main dish, along with a salad.
3 large baking potatoes ½ cup milk ½ pound crabmeat ¾ teaspoon OLDBAY seasoning ¾ cup sour cream ¼ cup mayonnaise ¼ cup chopped green pepper ½ teaspoon salt ¼ teaspoon black pepper 2 beaten egg whites ¾ cup grated cheddar cheese, divided Green pepper for garnish
Preheat oven to 400 degrees. Wash Potatoes and bake at 400 degrees for 1 hour or until done. Cut potatoes in half lengthwise and carefully scoop put potato. Set shells aside. In a large mixing bowl, put potato and milk and mash well. Stir in crab meat and OLDBAY seasoning. Add sour cream, mayonnaise, green pepper, salt and pepper and mix well. In a small bowl, beat egg whites until foamy and stir into crab mixture. Mix in ½ cup grated cheese. Fill empty shells with crab mixture and top with remaining ¼ cup of cheese. Garnish with green pepper ring. Place potatoes on baking pan, reduce oven to 350 degrees and bake at 350 until brown, approximately 20 minutes. Serve hot as a main or side dish. Yield: 3 main dish or 6 side dish servings.
How many live lobsters make a pound of meat? On average, approximately six 1-pound live lobsters equal a pound of meat.
How many cups of lobster meat are in one pound? Approximately two cups of meat. How to steam lobster: Put about 2 inches of salted water in a large pot. Bring water to a rolling boil. Put lobster in pot, bring to a boil again. Allow 18 minutes for 1 to 1¼ pound lobster and 20 minutes for 1½ pound lobster. If lobster is soft shell, reduce cooking by 3 minutes. How to boil lobster: Fill a large pot three-quarters full of salted water. Bring water to a rolling boil. Put lobster in pot, bring to a boil again. Lower heat, cover and simmer about 15 minutes for 1 to 1¼ pound lobster and 20 minutes for 1½ - 2 pound lobster. If lobster is soft shell, reduce cooking by 3 minutes. How to grill lobster: Place lobster shell side down on grill. Grill 5 minutes on medium heat. Turn tails, grill on other side for 6 to 7 minutes.Baste meat with melted butter. Boiling vs. Steaming: Boiling is simple, and makes the meat easier to remove from the shell. Steaming preserves a little more flavor, and makes it less likely you’ll overcook the meat. Cooking Lobster: 1 lb. - Boil 8 min. - Steam 10 min. 1 ¼ lb. - Boil 9-10 min. - Steam 12 min. 1 ½ lbs. - Boil 11-12 mins. - Steam 14 mins. 1 ¾ lbs. - Boil 12-13 mins. - Steam 16 mins. 2 lbs. - Boil 15 mins. - Steam 18 mins.
Coconut Fried Shrimp
½ pound unpeeled medium-size fresh shrimp
¾ cup pancake mix
¾ cup beer
¼ cup all purpose flour
1 cup flaked coconut
Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mike and beer in a small bowl; stir until smooth. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.
Yield: 4 appetizer servings.
Mussels and Clams
Storage and Preparation: Mussels and clams can survive a day or two in the refrigerator stored in a colander set in a bowl of ice and covered with a damp towel. To prepare them for cooking, scrub the shells with a nylon brush and wash in several changes of cold water. Mussels have a beard that must be removed- pull it off with your fingers or pliers just before cooking. And as with all shellfish, discard any that won’t close or have broken or chipped shells. Cooking: Mussels and clams need only the steam created by poaching to cook. Once done, they’ll pop open. Any that don’t open are inedible- toss them
Beer Battered Fried Oysters
2 cups bisquick mix 2 teaspoons parsley ¼ teaspoon seafood seasoning 1 cup beer 2 large eggs, beaten ¼ cup oil 2 pints shucked Marylandoysters or soft shell clams, drained ½ cup oyster liquor ¼ cup oil for frying
Mix bisquick and seasonings in a small bowl. Add beer, eggs and oil and mix well. Cover with plastic and allow mixture to stand at room temperature for 1 hour. Add ½ cup oyster liquor to beer batter mixture. Heat oil in an electric skillet at 275 degrees. Dip oysters in batter and drop onto hot skillet. Fry several at a time until golden brown on both sides. Drain and serve. Yield: 6 servings.
Eastern Shore Oyster Fritters
1 pint shucked Maryland standard oysters
½ cup evaporated milk
1 cup dry pancake mix
2 tablespoons cornmeal
1 teaspoon salt
¼ teaspoon pepper
¾ cup oil
Drain oysters, reserving liquor. In a bowl, mix milk, pancake mix, cornmeal, salt and pepper. Gently fold in oysters. (Batter will be thick). Heat oil in a 10-inch fry pan. Drop batter into hot oil by tablespoonful, making sure to include 2 oysters in each portion. Cook until brown on 1 side, 1 to 2 minutes. Turn carefully and brown the other side.
Yield: 18 fritters
NOTE: If batter becomes too thick, thin with oyster liquor.
Bay Shore Steam Pot 111 E. Water Street Centreville, Maryland 21617 410-758-3933