Author Archives: Vanda Lewis

Steamed Flounder with Shrimp Sauce

another fresh seafood idea

Steamed Flounder with Shrimp Sauce. Photo by Vanda Lewis

Steamed Flounder with Shrimp Sauce. Photo by Vanda Lewis

An easy way to enhance simply prepared seafood is to use a sauce, butter or marinade. Delicious fish can be made even better by adding a basic, easy-to-prepare dressing. Butters and sauces also add eye appeal, particularly to steamed or poached fish. Remember that you want to bring out natural flavors, not disguise them. Avoid heavy sauces that cover up the true taste of the seafood.

  • 8 small flounder fillets
  • 2 1/2 tablespoons margarine or butter, melted
  • salt
  • freshly ground black pepper

Prepare Shrimp Sauce and keep warm.

Bring water to boil in bottom of steamer. Brush fillets with melted margarine. Sprinkle lightly with salt and pepper. Place in top part of steamer. Cover. Steam until fillets flake easily with a fork, about 8 to 10 minutes. Serve with Shrimp Sauce. Serves 8.

Shrimp Sauce

  • 1/2 pound small shrimp, peeled
  • 2 tablespoons margarine or butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons chopped fresh parsley

Chop shrimp coarsely. Melt margarine in small saucepan over medium heat. Cook shrimp until golden, about 2 to 3 minutes. Blend in flour and salt. Add milk, slowly, stirring constantly. Continue to cook and stir until thick. Stir in parsley. Serve over warm fillets.

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

Contributed by Joyce Taylor

Seafood Sightings: November 19, 2015

seafood sightingstrout-a

NC Catch shares several recipes with printable cards for mahi mahi, wahoo, crab, clams, shrimp, grouper and sea scallops.

Recipes listed below can be found here:

  • Soft Mahi-Mahi Taco with Ginger Lime Dressing
  • Pan-Seared Wahoo with Summer Succotash
  • Madam Mesquite Crabcakes with Texas Pete Aioli
  • Baked Fish with Parmesan Crust
  • Augusta Moore’s Blue Crab Imperial
  • Grilled Fish and the World’s Best Tartar Sauce
  • Clams with Guajillo Chile and Chorizo
  • Stewed Shrimp with Pastry, and
  • Bistro’s Chablis Wine Dill Sauce with Carteret Catch Grouper and Sea Scallops

Seafood Sightings: November 12, 2015

seafood sightings

trout-aMore great seafood recipes for you to check out, including oysters, shrimp, flounder and trout. Enjoy!

  • Our State offers a spicy shrimp that would be great served over rice.

Seafood Sightings: November 5, 2015

seafood sightings

trout-aCheck out seafood recipes for trout, shrimp, crab, oysters and clams . Enjoy!

Italian Fish Stew

another fresh seafood idea

Italian Fish Stew. Photo by Vanda Lewis

Remember that you can always substitute species. Go to the market to buy fresh fish that is in season, not a particular species. And use your favorite seasonings.

  • 1 pound each of two species of firm fish, skinless and cut in 2-inch pieces
  • 3 dozen littleneck or cherrystone clams, in shells
  • 1/4 cup olive oil
  • 1 cup thinly sliced onion
  • 1/2 teaspoon pressed garlic
  • 3/4 cup sliced celery
  • 1/2 cup diced carrot
  • 2 tablespoons coarsely chopped fresh parsley
  • one 8-ounce can tomato sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil leaves
  • 1/2 cup dry white wine

Heat olive oil in large skillet over medium heat. Add onion, garlic, celery, carrot and parsley and sauté lightly. Add tomato sauce, salt, pepper and basil.

Lightly season fish with salt and pepper, then place on top of vegetables. Cover pan and simmer for 5 minutes. Add clams hinge side down. Cover and simmer 10 minutes. Pour wine over fish and blend with sauce, leaving the fish and clams on top. Turn heat up and cook, basting occasionally, until fish is done and clams are open, about 8 to 10 minutes. (If fish is done and most of the clams are open, place them in serving bowls and return unopened clams in the pan until they open.) Discard any clams that do not open. Serves 10 to 12.

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

Contributed by Joyce Taylor

Seafood Sightings: October 22, 2015

seafood sightings

trout-aRecipes this week include crab dip, grilled oysters, jambalaya, baked trout, and corn soup with seared sea scallops. Enjoy!

  • Carolina Country makes a bold and spicy jambalaya.
  • North Carolina Field and Family prepares simple baked trout.

Shrimp Bisque

another fresh seafood idea

Shrimp Bisque. Photo by Vanda Lewis

Made ahead, these seafood hits make the perfect solution for entertaining large groups of family or friends. And soups can be especially healthful because all the nutrients are reserved in the liquid.

  • 2 pounds shrimp, unshelled
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 4 tablespoons margarine or butter
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 2 cups light cream
  • 1/4 cup finely chopped fresh parsley

Boil shrimp, peel and puree in food processor. In medium saucepan, melt margarine. Add onion and celery and cook until tender. Blend in flour, salt, pepper and paprika. Add milk slowly and cook, stirring constantly, until mixture begins to thicken. Add cream and continue to cook until thick, about 20 minutes. Add shrimp and heat. Garnish with chopped parsley. Serves 8 to 10.

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

Contributed by Joyce Taylor