Category Archives: Another Fresh Seafood Idea

Seafood Pizza

another fresh seafood idea

Seafood Pizza. Photo by Vanda Lewis

Seafood Pizza. Photo by Vanda Lewis

Using flaked fish helps vary the use of fish in your menu. Rather than cooking and serving individual pieces of fish, occasionally flaking the fish combining it with other favorite ingredients can make a great new recipe.

  • 1 cup flaked fish
  • 1/2 cup chopped shrimp (or crabmeat or clams)
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onion
  • 3 cups canned, chopped tomatoes, undrained
  • 1 6-ounce can tomato paste
  • 1/4 teaspoon garlic powder
  • 3/4 tablespoon oregano
  • 3/4 teaspoon basil
  • 1 small bay leaf
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated mozzarella cheese
  • 2 large unbaked pizza crusts

Heat oil in large saucepan over medium heat. Lightly sauté onion. Stir in tomatoes, tomato paste, garlic powder, oregano, basil, bay leaf, sugar, salt and pepper. Simmer 20 minutes. Add shrimp. Continue to simmer 10 minutes longer. Gently stir in flaked fish.

Spread on pizza crusts. Top with cheese. Bake at 450 F until crust is brown and cheese is melted and lightly browned, about 20 to 25 minutes.

(Hint: If you only need one pizza, freeze sauce for later use. Freezes well.)

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

Contributed by Joyce Taylor

 

Fried Clams

another fresh seafood idea

Fried Clams. Photo by Vanda Lewis

Fried Clams. Photo by Vanda Lewis

“Frying” has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it.

  • 1 pint clams
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon salt (see Note below)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 cup dry bread crumbs
  • oil for frying

Drain clams. In medium bowl, combine egg, milk, salt, pepper and paprika. Put crumbs in shallow dish. Dip clams in egg mixture, then roll in crumbs.

Heat oil in medium skillet. Fry clams at 375 F until brown on one side, about 3 minutes. Turn and repeat on other side. Drain on paper towels. Serves 4 to 5.

Note: Before adding the salt, taste the heated clam liquor. Some clams are very salty. The first time we cooked this, we added the salt. The result was a dish that was too salty to eat. To taste the liquor, first heat a few spoonfuls on the stove top or in the microwave. Be sure that the temperature reaches 145 F for several minutes. Remember not to taste the raw liquid if you are at risk for Vibrio vulnificus

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

Contributed by Joyce Taylor

Hot Crab Dip

another fresh seafood idea

Hot Crab Dip. Photo by Vanda Lewis

Hot Crab Dip. Photo by Vanda Lewis

For large groups, plan to have mostly cold appetizers, with only a couple of hot ones. Then you can enjoy your guests and spend minimal time in the kitchen.

  • 1 pound backfin crabmeat
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 2 tablespoons grated onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 1/4 teaspoon freshly ground white pepper
  • paprika

Remove any shell or cartilage from crabmeat.

Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake at 350 F for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

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

Contributed by Joyce Taylor

Steamed Clams in Wine Broth

another fresh seafood idea

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Steamed Clams in Wine Broth. Photo by Vanda Lewis

The smaller clams, littlenecks and small cherrystones, are firm but tender with a mild flavor. They can be steamed, broiled, baked, grilled, used in clambakes or other cooked dishes, or on the half-shell. Large clams are less tender, so it’s best to chop them for chowders, fritter or stuffed clams. In addition to their great taste and versatility clams are low in calories, fat and cholesterol.

  • 36 littleneck clams in the shell
  • ½ cup dry white wine
  • 2 tablespoons margarine or butter
  • 6 tablespoons margarine or butter, melted
  • lemon wedges (optional)

Scrub clams thoroughly with stiff brush under cold, running water. Using a steamer or large pot with rack, place wine and 2 tablespoons margarine in bottom of pot. Place rack in pot. Arrange clams on rack. Cover. Place over high heat and bring to boil. Reduce heat and steam for 6 to 10 minutes or until clams open. Arrange clams in their shells in shallow soup bowls and pour steaming broth over them. Add 1 tablespoon melted margarine to each bowl. Serve with lemon wedges. Serves 6.

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

Contributed by Joyce Taylor

Evaluating — and Eating — Lionfish

another fresh seafood idea

Insert names here.

Project team from left: Janelle Fleming, oceanographer; Barry Nash, North Carolina Sea Grant seafood technologist; Debby Boyce, Discovery Diving; Chef Tim Coyne and Libby Eaton, Bistro-by-the-Sea Restaurant. Absent is James Morris, NOAA. Photo by Vanda Lewis

Lionfish are infesting the Atlantic Coast of both North and South America, including off the coast of North Carolina. The invasive fish also have spread swiftly through the Gulf of Mexico and throughout the Caribbean.

Lionfish pose a significant threat to reef fish because of their high densities and general dietary habits. These fish, native to the Indo-Pacific, are known to feed on juvenile species that are important to commerce such as grouper and snapper. In the waters of the Atlantic and Gulf coasts, Mexico and the Caribbean, lionfish have no known predators.

Some experts say that the only way to manage the North Carolina infestation is to develop a commercial fishery for lionfish and eat the invaders.

Janelle Fleming, scientific diver with Seahorse Coastal Consulting, presented these facts at a lionfish tasting session at Bistro-by-the-Sea restaurant in Morehead City. Tim Coyne, the restaurant’s executive chef, prepared a two-course lionfish meal — a slider appetizer and baked lionfish entrée.

The sensory session was held to determine how well lionfish could be adapted to culinary preparations typically crafted for mild-flavored, marine white fish such as triggerfish or grouper.

The lionfish, provided by Discovery Diving of Beaufort, were speared by sport divers. Discovery Diving was a partner in a Sea Grant-funded project to test various gear for selectively harvesting lionfish in deep ocean waters. The gear options were designed by James Morris, a fisheries ecologist with the NOAA Beaufort Laboratory who studies invasive species.

Forty-three self-professed seafood lovers from Carteret, Craven and Onslow counties were recruited to evaluate Coyne’s lionfish features. The participants had been involved in a similar series of sturgeon tastings in autumn 2013, funded by the N.C. Fishery Resource Grant program, administered by Sea Grant.

Tasters rated the appetizer as “very good” for flavor, texture, aroma and appearance. They liked the entrée, calling it “excellent.” Several noted the mild flavor of the meat and its flaky, firm texture.

Coyne shares the lionfish recipes below.


Lionfish Slider

Lionfish Slider. Photo by Vanda Lewis

Lionfish slider. Photo by Vanda Lewis

  • one 16 ounce lionfish fillet, cut in 2-ounce portions
  • tempura batter mix, available in grocery stores
  • 8 mini rolls/buns
  • oil for deep fat fryer
  • remoulade sauce, available in grocery stores

First, prepare the Asian slaw.

Preheat oil in deep fat fryer on high. While oil is heating, place 2 buns on each of the 4 plates with tops set aside. (Optional: lightly butter top and bottom of mini bun and toast.)

Coat front and back of lionfish with tempura batter mix. Test oil by sprinkling a touch of batter in oil. If the batter sizzles and rolls, the oil is hot enough. Turn down fryer one notch and carefully place lionfish in oil. Cook until golden brown.

Place 2 lionfish fillets on bottom of each bun. Top with a heaping tablespoon of slaw. Add one teaspoon of remoulade on slaw. Place top bun on slider. Assemble remaining sliders. Serves 4.

Asian Slaw

  • 32 ounce shredded red cabbage
  • 4 tablespoons red bell peppers, diced
  • 4 tablespoons chives, chopped
  • 4 teaspoons white sesame seeds
  • 4 tablespoons sesame oil
  • 4 tablespoons white vinegar
  • salt and pepper

Mix all slaw ingredients together. Salt and pepper to taste. Refrigerate for 1 hour prior to serving on lionfish sliders.


Baked Lionfish

Baked Lionfish Stuffed with Spring Vegetable Mousse Topped with Lemon-Garlic Scampi Sauce. Photo by Vanda Lewis

Baked lionfish stuffed with spring vegetable mousse and topped with lemon-garlic scampi sauce. Photo by Vanda Lewis

  • 1/2 cup olive oil
  • 2 large leeks, cleaned and chopped
  • 1/2 cup red bell peppers, diced
  • 4 ounces blanched/cooked kale
  • 8 blanched/cooked spears of asparagus
  • 4 ounces blanched/cooked spinach
  • 8 ounces lionfish fillet (for mousse)
  • 1 egg white
  • 8 lionfish fillets, 3 ounces each
  • salt and pepper to taste, optional
  • paprika

Preheat oven to 400 degrees F.

Heat olive oil in skillet until smoky. Place leeks in skillet to heat, but do not brown. Add other vegetables and mixed thoroughly. Remove vegetable mix from skillet and set aside to cool.

Next, in food processor, add 8 ounces lionfish fillets, egg white and vegetable mix. Pulse until well blended.

Place 4 lionfish fillets on greased baking sheet. Spoon 3 ounces of mousse on top of each fillet. Top mousse with 4 remaining fillets and sprinkle with paprika. Bake for 20 to 25 minutes.

While the fish is baking, prepare lemon-garlic scampi sauce.

When fish is finished baking, place serving of stuffed lionfish on each dinner plate and top with warm scampi sauce. Serves 4.

Lemon-Garlic Scampi Sauce

  • 2 tablespoons butter, unsalted
  • 2 teaspoons garlic, minced
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced parsley
  • salt and pepper to taste, optional
  • 1/4 teaspoon lemon zest

Heat large skillet over medium-high heat. Add butter to the skillet. Cook butter until foaming subsides. Raise the heat to high, add garlic and cook 1 minute. Add white wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir zest and parsley into the sauce. Set aside and keep warm.

Contributed by Barry Nash

Shrimp Salad with Dill

another fresh seafood idea

Shrimp Salad with Dill. Photo by Vanda Lewis

Shrimp Salad with Dill. Photo by Vanda Lewis

Serve your fresh salad on a bed of greenery. Vary the lettuce bed for variety. Instead of the usual iceberg, try the delicate, buttery flavor of Boston or Bibb lettuce. Or use red leaf lettuce for some added color.

  • 1 1/2 pounds small shrimp
  • 1 1/2 cups water
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground white pepper
  • 4 teaspoons chopped fresh dill weed
  • lettuce leaves

Bring water, garlic, celery seeds and cayenne to boil in medium saucepan. Reduce heat and simmer for 10 minutes. Bring back to boil and add shrimp. When liquid returns to boil, stir and cook until shrimp are pink, about 3 to 4 minutes. Drain in a colander.

Place shrimp in medium bowl. Add celery, mayonnaise, pepper and dill and mix thoroughly. Chill well. Serve on lettuce leaves. Serves 6.

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

Contributed by Joyce Taylor

Crab Salad Deluxe

another fresh seafood idea

Crab Salad Deluxe. Photo by Vanda Lewis

You’ll be surprised how simply seafood salads come together. If you don’t believe it, try one of our recipes such as Crab Salad Deluxe. Or create your own.

  • 1 pound lump or backfin crabmeat
  • 1 1 /2 cups chopped celery
  • 1/4 cup chopped red onion
  • 2 tablespoons finely chopped green pepper
  • 1/3 cup finely chopped fresh parsley
  • 1/2 cup mayonnaise
  • 4 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • lettuce leaves

Carefully remove any shell or cartilage from crabmeat. In medium bowl, combine celery, onion, green pepper and parsley. Add crabmeat. Combine mayonnaise, lemon juice, salt and pepper. Add to crabmeat mixture. Mix gently but well. Avoid breaking up crabmeat. Chill for several hours. Serve on lettuce leaves or in a wrap. Serves 6 to 8.

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

Contributed by Joyce Taylor