Monthly Archives: January 2017

Seafood Sightings: January 26, 2017

seafood sightings


Recipes featured this week include clams, shrimp, calamari, scallops and grouper. Happy Thursday!

Smoked Bluefish and Gruyère Quiche


another fresh seafood idea

Take a look back at the March 1981 issue of Coastwatch for smoked bluefish and Gruyère quiche.

  • 2 8-inch baked pie crusts
  • 1 13-oz. can evaporated milk
  • 8 oz. Gruyère (or Swiss) cheese
  • 8 oz. smoked bluefish pieces
  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • dash cayenne
  • 3 tablespoons grated onion

To heated milk, add cheese and spices. Remove from heat slowly and add fish and gently fold in beaten eggs. Fill crusts and bake at 325 degrees for about 45 minutes. Serve hot or cold. Serves 12.

Contributed by Joyce Taylor

Seafood Sightings: January 19, 2017


Steamed Flounder with Ginger. Photo by Vanda Lewis

Whether you’re looking for an easy weeknight meal or a fresh new dish to try, this week’s simple recipes can satisfy a variety of cravings in a pinch. Enjoy!

  • The New York Times features Vivian Howard, owner of Chef & The Farmer in Kinston, for her role in the rural town’s economic and cultural revival. Read the article here, which includes Howard’s recipe for Eastern North Carolina fish stew.
  • Immaculate Bites shares a recipe for Jamaican steamed fish. This hearty dish will become your go-to for its versatility. Whether carb-heavy or fresh with vegetables, you can tailor it depending on your cravings — or what you already have in your fridge!

Seafood Sightings: January 12, 2017

seafood sightings

Cream of Shrimp Soup. Photo by Vanda Lewis

The weather has been brutal this week. Hopefully you get can some comfort from recipes for the chowders, soups and stews featured below. Stay warm!

  • Big Oven has a healthy Thai fish soup that is packed full of veggies.

Fresh Smoked Bluefish Salad with Almonds

another fresh seafood idea


  • 2 cups smoked bluefish
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions, including tops
  • 1/3 cup slivered almonds
  • 1 tablespoon fresh lemon juice
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper
  • lettuce leaves
  • tomato wedges

Poach fish in lightly salted water. Remove from water and flake with fork.

Place mayonnaise in medium bowl. Stir in mustard. Add celery, onions, almonds, lemon juice, salt and pepper. Gently blend in flaked fish, being careful not to break flakes apart.

Chill well, overnight if possible. Serve on lettuce. Garnish with tomato wedges.

Contributed by: Joyce Taylor

Pan-Fried Lemon Bluefish

another fresh seafood idea


  • 1 pound bluefish fillets, cut into serving-size pieces
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt  
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon zest
  • 2 tablespoons vegetable oil
  • 2 tablespoons margarine or butter
  • 1 tablespoon minced fresh parsley
  • halved lemon slices (optional)

Cut all dark meat from fillets.

In a shallow dish, combine egg, milk and lemon juice. In another shallow dish, combine cornmeal, salt, cayenne and lemon zest.

Dip fillets in egg mixture, then dredge in cornmeal mix.

Heat oil in skillet and add butter. Cook fillets until golden brown and done on one side, about 5 to 6 minutes. Turn and repeat on other side. Drain on paper towels. Sprinkle with parsley. Garnish with lemon slices.

Contributed by: Joyce Taylor

Fresh Bluefish Corn Chowder

another fresh seafood idea


  • 1 pound bluefish fillets, cut into 1-inch pieces
  • 3 tablespoons margarine or butter
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups milk
  • 1 14 1/2-ounce can cream-style corn
  • paprika

Melt margarine in medium saucepan. Add onion and celery and sauté lightly. Blend in flour, salt, pepper and cayenne. Add milk slowly, stirring constantly, until slightly thickened. Blend in corn and heat. Add fish and cook until done, about 10 minutes.

Place in bowls. Sprinkle with paprika.

Contributed by: Joyce Taylor