This week you will find recipes for fish, shellfish and salt-dried mullet roe. Enjoy!
another fresh seafood idea
Fish and shellfish can be cooked over water or other liquid enhanced with flavorings such as wine and herbs, which impart a subtle taste. Seasoning the seafood itself produces a more distinct flavor. Steamed seafood needs little or no fat for cooking.
- 1 1/2 pounds flounder fillets
- 1/4 cup dry sherry
- 3 tablespoons vegetable oil
- 9 tablespoons thinly sliced green onion, including tops
- 1 1/2 tablespoons finely chopped fresh ginger
- 3 tablespoons soy sauce
- 1/4 teaspoon freshly ground white pepper
Cut fillets into serving-size pieces. Place on rack, drizzle with sherry and salt lightly. Place on rack over boiling water. Cover and steam until done, about 8 to 10 minutes. Remove fish to warm platter. Serves 4 to 6.
While fish is cooking, heat oil in small skillet. Add onion and ginger and stir-fry until tender, about 2 minutes. Add soy sauce and pepper. Mix well. Remove from heat. Pour over hot fish.
Recipes this week are all about oysters. Enjoy!
- From Mariner’s Menu several oyster recipes:
another fresh seafood idea
Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.
These days, only a few seafood cookbooks list casseroles as a category. This may be because casseroles have become the “poor child” of food preparations, something to be prepared by those with few talents and little culinary taste. Not so! We know seafood casseroles to be an exciting way to prepare seafood. By combining fresh fish or shellfish with cheeses, pungent herbs and fresh vegetables, we find the flavors always to be elegant and the meal — delicious.
- 1 pound backfin crabmeat
- 1 cup fresh cracker crumbs
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup minced onion
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/4 cup chopped fresh parsley
- 1/3 cup margarine or butter, melted
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cracker crumbs
- 2 tablespoons margarine or butter, melted
Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1-quart casserole. Combine crumbs and 2 tablespoons melted margarine. Spread over top of crab mixture. Bake at 375 F for 20 to 25 minutes or until lightly browned and bubbly. Serves 6.
Check out recipes for sweet potato puree, shrimp noodle bowls, onion baked fish fillets and fish tacos. Enjoy!
Mark your calendar for the popular Succulent Seafood series presented by the North Carolina Aquarium at Pine Knoll Shores. Learn how to prepare a variety of seafood from top restaurant chefs.
- North Carolina Aquarium at Pine Knoll Shores presents the series Succulent Seafood. For registration details, visit: reservations.ncaquariums.com/pineknollshores/Info.aspx?EventID=1008
- Oct. 20: Island Grille, Atlantic Beach
- Nov. 3: Crabs Claw, Atlantic Beach
- Nov. 10: Saltwater Grill, Swansboro
- Nov. 17: Island Grille, Atlantic Beach
- Dec. 8: White Oak Bistro, Swansboro
- Dec. 15: Crabs Claw, Atlantic Beach
- Jan. 13: Riverside Steak & Seafood, Swansboro
- Jan. 26: Island Grille,Atlantic Beach
- Feb. 2: Ruddy Ducks, Morehead City
Photo by Scott Taylor
A love of food and family run so deep in Betty Motes’ life that no line can divide them. Like many coastal North Carolina families, Motes’ mother and father farmed and fished, grew vegetables, and raised hogs and chickens to make a living.
“I grew up an only child in a home where good food was a way of showing love,” Motes says. “I didn’t learn to cook while growing up because the kitchen was my mother’s sanctuary.” But she watched, carefully, and learned the ways of the farm and food.
“My mother cooked fish at least once or twice a week, but they were always fried except for a baked flounder with bacon, potatoes and onions once in awhile,” she recalls. “We went clamming in the summer and bought oysters in the winter. We caught our own hard crabs in the summer. … My daddy loved soft crabs.
“We also canned fish roe, which we ate with eggs from our own chickens, for breakfast. My daddy went down to the menhaden fish boats in Beaufort and broke the fish to get the roe. Many in Carteret County did this.”
Find out more about Betty Motes and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant by calling 919/515-9101 or 252/222-6307, from your local bookstore, or from UNC Press.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor