Author Archives: Vanda Lewis

Seafood Sightings: February 11, 2016

seafood sightingstrout-a

This week, make plans to attend the Feast Down East annual conference. The event is scheduled for this Friday, Feb. 12, from 8:00 a.m. to 3:30 p.m. in Wilmington. Go here for details.

Savory Catfish with Lemon

another fresh seafood idea

Savory Catfish. Photo by Vanda Lewis

Savory Catfish with Lemon. Photo by Vanda Lewis

Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes.

Because it is raised and harvested much like other farm crops, catfish supply is controlled. The fish are available year-round. We’ve seen them in supermarkets all across the state.

  • 4 medium catfish fillets
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons margarine or butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • lemon wedges

Combine flour, salt, cayenne and pepper in a shallow bowl or pan. Dip fillets lightly in mixture.

Heat oil in large skillet over moderate heat. Add 2 tablespoons margarine and melt. Sauté fillets until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove from skillet.

Melt remaining margarine in skillet and brown slightly. Add lemon juice, parsley and Worcestershire sauce. Pour over fillets. Serve with lemon wedges. Serves 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


Seafood Sightings: January 28, 2016

seafood sightings

trout-aThis week’s roundup includes several simple recipes for shrimp, tuna, crab and oysters. Enjoy!

Manhattan-Style Clam Chowder

another fresh seafood idea

Manhattan-Style Clam Chowder. Photo By Vanda Lewis

It’s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy.

  • 1 quart coarsely chopped chowder clams
  • 4 bacon strips
  • 2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 2 cups chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • 1 quart water
  • 1 14 1/2-ounce can chopped tomatoes, undrained
  • 4 cups diced potatoes
  • 1 cup finely chopped fresh parsley

Fry bacon in large pot over medium heat. Remove bacon and reserve. Add carrots, celery, onion, green pepper and garlic and sauté lightly. Add salt, black pepper, cayenne, thyme and bay leaf. Add water, tomatoes and clams. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1/2 hours. Add potatoes and cook until done, about 20 minutes. Stir in parsley. Pour in individual serving bowls. Sprinkle with reserved bacon. Serves 8 to 10.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


Seafood Sightings: January 21, 2016

seafood sightings

trout-aSeafood recipes this week include snapper, oysters, shrimp, clams and sea scallops. Enjoy!

  • Whole Foods Market makes spicy shrimp that would be great served over rice.

Seafood Sightings: January 14, 2016

seafood sightings

trout-aCheck out recipes for triggerfish, snapper, oysters, speckled trout and grouper. Enjoy!

Nutrition Leaders: Dorothy “Dot” Whitley-Overton

seafood traditions

Dorothy “Dot” Whitley-Overton
Photo by Scott Taylor

“Daddy was a fishing and hunting man,” recalls Dorothy “Dot” Whitley-Overton. “Mother canned fish and anything else that we could use. My bedroom looked like a grocery store” with Mason jars full of meats, fish, beans, potatoes and other vegetables from the family farm lining her shelves. “I was 16 before I knew what a hamburger was. Back then life was hard and you had to eat what you had.”

But life near Havelock was good. As the oldest of five children, Whitley-Overton learned to cook by her mother’s and grandmother’s side without benefit of measuring utensils or temperature gauges. “Cooking on a wood stove? What was 350 F?” she asks. “Somehow you learned. We never were hungry.”

Find out more about Dorothy “Dot” Whitley-Overton and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant, from your local bookstore, or from UNC Press.







From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor