(printer-friendly version)

Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

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

Contributed by Joyce Taylor

(printer-friendly version)

If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

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

Contributed by Joyce Taylor

(printer-friendly version)

Happy New Year! Our appetizers easily convert to full meals. Baked oysters with bacon, for example, makes a great main course. Just allow for larger portions.

• 2 dozen large unshucked oysters
• 6 slices bacon
• 1 cup fresh cracker crumbs
• 1/2 cup mayonnaise
• 2 tablespoons thinly sliced green onion, including tops
• 1 teaspoon fresh lemon juice
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• rock salt

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.

Cut bacon slices into quarters. Cook until limp, but not brown.

In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.

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

Contributed by Joyce Taylor

(printer-friendly version)

When hosting a holiday party, let seafood be part of your menu.

• 1 pound smoked fish
• 1 pound cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped onion
• ¼ cup chopped sweet pickles
• ½ cup finely chopped celery
• 4 tablespoons horseradish
• ½ teaspoon Tabasco sauce
• ¼ cup chopped fresh parsley
• ¾ cup light cream

Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.

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

Contributed by Joyce Taylor

(printer-friendly version)

Many people think that poaching is a mysterious and difficult way to cook.  In reality, poaching is one of the easiest cooking methods. And it certainly produces some of the most delicious fish you’ll ever eat.

• 3 small grouper fillets
• 6 cups water
• 1 teaspoon salt
• 1/2 cup thinly sliced carrots
• 1 large onion, chopped
• 1/2 cup green onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 2 small bay leaves
• 4 springs fresh parsley
• 1/2 teaspoon black peppercorns
• 1 lemon, sliced

Combine ingredients for poaching liquid in fish poacher or large, shallow pan. Bring to boil. Reduce heat, partially cover and simmer for 30 minutes. While liquid is simmering, prepare Dill Sauce.

Place fillets in liquid, submerging entirely. Poach until fish flakes easily when tested with a fork, about 15 minutes. Gently remove to serving platter. Spread Dill Sauce over fish. Serves 6.

Dill Sauce:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons minced, fresh dill
• 1/2 teaspoon minced garlic
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground white pepper

In small bowl, combine sour cream and mayonnaise. Add dill, garlic, lemon juice and pepper and blend well. Spread on hot fish.

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

Contributed by Joyce Taylor

(printer-friendly version)

Oysters Rockefeller makes a delectable appetizer and would be a great way to start your Thanksgiving holiday meal. Enjoy!

• 48 oysters
• 1 1/2 sticks margarine or butter
• 1 10-ounce package frozen chopped spinach, thawed
• 4 tablespoons minced onion
• 4 tablespoons chopped fresh parsley
• 1/2 cup minced celery
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce
• 2/3 cup toasted, fresh bread crumbs
• 3 tablespoons margarine or butter, melted
• rock salt

Scrub oysters with stiff brush under cold running water. Shuck and drain.

Melt 12 tablespoons margarine in small saucepan. Add spinach, onion, parsley, celery, tarragon, cayenne, garlic powder, salt and Tabasco. Simmer about 5 minutes.

Spread layer of rock salt in baking pan. Place deep halves of oyster shells level on rock salt. Place oyster in each. Spread spinach mixture over each oyster. Combine bread crumbs and 3 tablespoons melted margarine. Sprinkle over tops. Bake at 450 F until oysters are done, about 10 to 15 minutes. Serves 8.

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

Contributed by Joyce Taylor

(printer-friendly version)

Garlic, butter, oysters….need we say more?

• 24 oysters in shell
• 2 teaspoons pressed or minced garlic
• 4 tablespoons chopped fresh parsley
• 2 tablespoons butter
• 4 tablespoons fresh bread crumbs

Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place 1/2 teaspoon garlic/parsley mix on top of each oyster. Place 1/2 teaspoon crumbs over each. Top each with 1/4 teaspoon butter. Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes. Serves 4.

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

Contributed by Joyce Taylor

(printer-friendly version)

Get your gloves on, sharpen those knives and get ready to shuck some oysters! Here is another delicious recipe from the Mariner’s Menu cookbook and shucking tips can be found here. Enjoy!

• 1 pint select oysters
• 1/2 tablespoon sake (rice wine)
• 1/2 teaspoon salt
• freshly ground black pepper
• flour
• 2 eggs, beaten
• vegetable oil for frying

Drain oysters. Place in bowl and mix with sake; let stand about 5 minutes. Remove and pat dry with paper towels. Sprinkle with salt and pepper. Roll in flour, shaking off excess.

Dip oysters in egg and place in oil in large heavy skillet. Cook at 375 F until golden brown on one side, about 1 to 2 minutes. Turn and repeat on other side. Drain on paper towels. Serves 4 to 6.

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

Contributed by Joyce Taylor

(printer-friendly version)

A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods.

Catfish fillets

• 6 small catfish fillets
• 1 cup yellow cornmeal
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 teaspoon onion powder
• vegetable oil for frying
• tartar sauce

Prepare tartar sauce beforehand and allow flavors to blend, if possible.

Combine cornmeal and seasonings. Roll fish in seasoned cornmeal. Place fish in single layer in hot oil in large skillet. Fry over moderate heat for 4 to 5 minutes or until golden brown on one side. Turn and fry on other side until fish are golden brown and flake easily when tested with a fork. Drain on paper towels. Serve with tartar sauce. Serves 6.

Tartar Sauce:

• 3/4 cup mayonnaise
• 1 tablespoon minced onion
• 1/2 cup finely chopped dill pickle
• 1 tablespoon dill pickle juice
• 1 tablespoon fresh lemon juice
• chopped pulp from 1/2 lemon
• 1 tablespoon vinegar
• 1/4 cup finely chopped fresh parsley

Mix all ingredients together. Chill and allow flavors to blend. Store in refrigerator. Makes about 1 cup.

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

Contributed by Joyce Taylor

(printer-friendly version)

• 1 cup chopped cherrystone or littleneck clams
• 1 egg, beaten
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry bread crumbs
• vegetable oil for frying
• 6 sandwich buns, split and toasted

In medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and 1/2 cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In large skillet, fry cakes in hot oil, 375 F, until brown on one side, about 5 minutes. Turn and repeat on other side. Serve in toasted buns. Serves 6.

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

Contributed by Joyce Taylor

Editor’s note: Make sure your local waters are open to clamming before getting the clams yourself. Check N.C. Division of Marine Fisheries’ proclamation page for latest closure information: http://portal.ncdenr.org/web/mf/proclamations-polluted-areas.