Author Archives: Vanda Lewis

Seafood Sightings: May 21, 2015

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Read a great article at Coastal Review Online by Bland Simpson about his memories of buying fish at Mister Crank’s fish house.

Recipes this week include crab, tuna, shrimp and flounder. Have a fun and safe holiday weekend!

Seafood Sightings: May 14, 2015

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National Shrimp Day was Sunday, May 10. Select a recipe below and celebrate!

Seafood Sightings: May 7, 2015

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Here are several wonderful seafood dishes to consider for Mother’s Day. Enjoy!

Seafood Sightings: April 30, 2015

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The News & Observer reports that Cynthia Hill, director of the PBS show “A Chefs Life,” starring Kinston chef Vivian Howard, won a Daytime Emmy Award this past Friday. Congrats!

In honor of National Shrimp Scampi Day, which was yesterday, we are sharing several different recipes found for this delightful entree. Enjoy!

Seafood Sightings: April 23, 2015

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trout-aCheck out recipes for shrimp and grits, grilled shrimp tacos, bacon and onion crusted tuna, fried rice noodles with shrimp and squid, and mini crab cakes.


Catfish Gumbo Supreme

another fresh seafood idea

Catfish Gumbo Supreme. Photo by Vanda Lewis

Catfish Gumbo Supreme. Photo by Vanda Lewis

Once passed over because of their muddy, oily taste, today’s mild-flavored catfish have a new image. The farm-raised fish are fed a grain diet. This ensures a mild, “nonfishy” flavor. They are so mild, in fact, that they need more seasonings than most other fish. A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods. And of course, there are always the traditional fried recipes we occasionally enjoy.

  • 4 medium catfish fillets
  • 1/4 cup vegetable oil
  • 1 cup coarsely chopped celery
  • 1/2 cup chopped green onion, including tops
  • 3/4 cup chopped onion
  • 4 teaspoons minced garlic
  • 2 14 1/2-ounce cans chicken broth
  • 2 14 1/2-ounce cans chopped tomatoes, undrained
  • 1/2 teaspoon thyme
  • 1 small bay leaf
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 2 boxes frozen sliced okra
  • 4 ounces orzo (optional)

Cut fillets into 1-inch pieces and set aside.

Heat oil in large pot over medium heat. Lightly sauté celery, green onion, onion and garlic. Add broth, tomatoes, thyme, bay leaf, cayenne, oregano and salt. Bring to boil and add okra. Cover and simmer 15 minutes. Add orzo. Cover and continue simmering 15 minutes. Add catfish and simmer 10 minutes or until fish flakes easily. Remove bay leaf. Serves 8 to 10.

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

Contributed by Joyce Taylor

Seafood Sightings: April 9, 2015

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trout-aEnjoy shrimp and crab recipes this week, including a unique and beautiful recipe for boiled eggs wrapped and fried in a crab mixture.