Author Archives: Vanda Lewis

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

Seafood Sightings: January 5, 2017

seafood sightings


Get off to a great start this year with bluefish, clams and shrimp. Enjoy!

  • In the Holiday 2016 issue of Coastwatch, Emily White runs with the blues, sharing why you shouldn’t rule out this fresh catch of the day.
  • Island Life NC celebrates clams, offering a few interesting facts about these bivalves. Also, find recipes for steamed clams, pasta and clam sauce and clams casino.


Fancy Fish Spread

another fresh seafood idea


Flaked fish can be frozen for up to three months. Just measure the amount you will need for recipes and freeze in airtight pouches. Enhance the flavor and improve the quality by adding a small amount of the cooking broth (about 1/2 cup per 1 1/2 cups flakes) to each package.

  • 2 cups flaked fish
  • 8 ounces cream cheese, softened
  • 2 tablespoons grated onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • paprika
  • assorted crackers

Place softened cream cheese in medium bowl. Add onion, garlic, milk, salt, pepper, horseradish and lemon juice. Blend well. Gently stir in fish. Place in 8-inch pie pan. Sprinkle with paprika.

Bake at 350 F for 15 minutes or until bubbly. Serve with assorted crackers.

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

Contributed by Joyce Taylor



Fish and Shrimp Casserole

another fresh seafood idea


Today homemade flaked fish using fresh fillets or shellfish provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes. And they can be used in any recipe that calls for canned fish.

  • 1 cup flaked fish
  • 1/2 pound cooked small shrimp
  • 1/4 cup margarine or butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • 2/3 cup sliced fresh mushrooms
  • 3/4 teaspoon finely chopped green pepper
  • 1/4 cup chopped green onion, including tops
  • 1/4 cup chopped black olives
  • 3/4 teaspoon chopped pimento
  • 1 teaspoon Worcestershire sauce
  • 2 cups freshly grated mild cheddar cheese

Melt margarine in medium saucepan over medium heat. Blend in flour. Stirring constantly, add milk gradually and continue until sauce is smooth and thick. Add salt, mushrooms, green pepper, onion, olives, pimento and Worcestershire. Mix well. Gently stir in flaked fish, shrimp and 1/3 cup of cheese. Continue cooking over low heat until cheese is melted.

Place in greased, medium shallow casserole. Sprinkle top with remaining cheese. Bake at 350F for 20 to 25 minutes, or until bubbly and cheese is melted. Serves 4 to 6.

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

Contributed by Joyce Taylor