RECIPES

July 15 2015

Grilled Pompano w/ Tangy Ginger Sauce

Provided by Food and Wine Magazine

Ginger's heat is more aromatic than incendiary, but it does give this fish a definite kick.

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June 23 2015

Wreckfish, Succotash, Tomato & Herbs

Courtesy of Charleston Mag

This recipe is perfect for summer. Sweet tasting summer corn in the succotash works flawlessly with the sweet, meaty and large flaked fish.  

 

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April 17 2015

Yucatan-Style Fluke

Provided by Mel & Sheryl London

A summer special, cooled with a refreshing citrusy sauce and punched with chiles.

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April 17 2015

Whole Rainbow Trout Baked in Foil

Adapted from the New York Times

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April 17 2015

Tuna Tartare with Tofu

Provided by Mel & Sheryl London

People who say they don’t like raw fish may be converted after tasting this appetizer. And people who are lovers of sashimi will be delighted.

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April 17 2015

Three Pepper Bluefish

Provided by Mel & Sheryl London

Summertime and the bluefish are running. And preparing bluefish with these Mediterranean flavors is the perfect complement.

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April 17 2015

Swordfish Stewed in Green Pepper Tomato Sauce

Provided by Mel & Sheryl London

A year-round favorite, to be served hot over pasta or rice, or cold with a salad of crisp greens.

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April 17 2015

Summer Seafood Ceviche

Provided by Mel & Sheryl London

A colorful blend of seafood for hot weather keeps the cook cool. Prepare at least 12 hours before serving.

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April 17 2015

Steamed Chilean Sea Bass with Ginger, Garlic and Cilantro

Provided by Mel & Sheryl London

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April 17 2015

Spiced Yogurt-Marinated Tilefish

Provided by Mel & Sheryl London

A yogurt based marinade laced with spices flavors the fish and then becomes a sauce.

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April 17 2015

Spanish Codfish Stew with Saffron and Orange

Provided by Mel & Sheryl London

Thickened with bread crumbs, spiced with saffron and fennel, perfumed with oranges, this stew mimics the flavors of Spain.

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April 17 2015

Spanish Style Baked Hake

Provided by Mel & Sheryl London

Migas translates roughly into Spanish as “crumbs” yet this ingenious and thrifty way of combining leftover bread with chorizo, garlic and olive oil changes slightly from region to region in Spain. Our version includes Japanese panko bread crumbs for convenience and includes a touch of pimiento and parsley. We used it here as a crisp topping for hake (merluza), a delicate, popular fish of Spain.

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April 17 2015

Snapper Ceviche

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 17 2015

Smoked Haddock with Yukon Gold Potatoes

Provided by Mel & Sheryl London

Vacuumed packed in France, this salted and smoky fish is a rare and unusual delicacy in the United States and very popular in its country of origin.

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April 17 2015

Sea Bass with Tomato & Black Olive Salsa

Adapted from the Food and Wine Magazine

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April 17 2015

Salmon Chowder (“Cullen Skink”)

Provided by Mel & Sheryl London

Called “Cullen Skink” in Scotland, this chowder, chock full of fish and scallops relies on its smoky flavor from smoked whitefish rather than bacon, which is typical of our New England chowders. It’s also a fine alternative for your vegetarian friends.

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April 17 2015

Roasted Striped Bass with Olive Tapenade and Star Fruit

Provided by Mel & Sheryl London

A fun recipe that is deliciously different – and perhaps a bit patriotic. Black stripes of olive puree are drizzled on white-fleshed fish and scattered with star-shaped citrusy carambola (star fruit) slices.

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April 17 2015

Roasted Mediterranean-Style Halibut

Provided by Mel & Sheryl London

Colorful julienned vegetables form a flavorful base for firm fleshed Halibut. You can also substitute Opah, Wolfish, Snapper or Striped Bass when available.

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April 17 2015

Pickled Salmon Steaks

Provided by Mel & Sheryl London

This recipe should be prepared 2 to 3 days before serving to mellow the flavors. It perks up waning appetites in hot weather and makes a great room temperature dinner or part of a buffet that keeps the cook cool.

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April 17 2015

Pan-Roasted Striped Bass with Vegetables

Provided by Mel & Sheryl London

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April 17 2015

Pan-Roasted Grouper with Spicy Hoisin-Ginger Sauce

Provided by Mel & Sheryl London

A dark, spicy sauce with a Chinese influence spikes up winter appetites.

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April 17 2015

Pan-Fried Skate Wings with Capers

Adapted from the New York Times

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April 17 2015

Pan-Fried Monkfish with Peas & Mint

Provided by Mel & Sheryl London

Medallions of sautéed monkfish sit on a cooling, slightly sweet, verdant sauce of tiny green peas and mint, touched with a zap of chiles and served over orzo or rice.

Note: Prepare the rice or orzo first.

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April 17 2015

Pan-Fried Monkfish with Fennel and Gruyere

Provided by Mel & Sheryl London

Fennel and fish – a marriage made in France – and in Heaven. Prepare the fennel in advance and finish just before serving.

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