Author Archives: Vanda Lewis

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

Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce.

  • 4 pounds cherrystone or littleneck clams
  • 6 tablespoons margarine or butter, melted
  • 3/4 cup dry white wine
  • 3/4 cup water
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon Tabasco sauce

Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.

Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do no open.

Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.

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

Contributed by Joyce Taylor

Seafood Sightings: August 18, 2016

seafood sightings

trout-aThis week’s round up includes several simple recipes for steamed clams, clams casino, grilled shrimp boil packets, fish tacos and roasted soft-shell crabs.

  • Outer Banks Restaurant Guide shares a recipe for fish tacos.

Seafood Sightings: August 11, 2016

seafood sightings

trout-aGreat seafood recipe ideas this week include shrimp, crab and fish. Enjoy!

Red Snapper with Bacon-Mushroom Stuffing

another fresh seafood idea

Red Snapper with Mushroom Bacon Stuffing. Photo by Vanda Lewis

Red Snapper with Bacon-Mushroom Stuffing. Photo by Vanda Lewis

Most recipes for stuffed fish call for whole fish. We tried a number of these. Although they were delicious, we always heard the same complaints. Cutting through the backbone is difficult, especially if the fish is large, and the servings usually look unappealing. Bones in most stuffed fish create an even bigger nuisance.

Because of these problems, we used only skinless, boneless fillets. You can still use the stuffing recipes with whole fish if you prefer.

  • 6 medium skinless snapper fillets
  • ½ pound small shrimp, coarsely chopped
  • 6 slices bacon, diced
  • ½ cup sliced fresh mushrooms
  • 2 cups soft bread cubes
  • 1 tablespoon minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 3 tablespoons margarine or butter, melted

In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well.

Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted margarine. Salt lightly. Bake at 450 F until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves. Serves 12.

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

Contributed by Joyce Taylor

Seafood Sightings: August 4, 2016

seafood sightings

trout-aThis week’s round up includes recipes for dilly seafood pasta salad, shrimp and grits casserole, crab and avocado salad, and spinach and scallop salad. Enjoy!

Seafood Sightings: July 28, 2016

seafood sightings

trout-aGet outside — with a glass of iced tea in hand — and grill some fresh North Carolina seafood. Enjoy!

Creole Sautéed Mahi-Mahi

another fresh seafood idea

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Centuries ago, early French and Spanish flavors blended. Later the English brought their style. And African-Americans came to infuse the flavors of Africa as well. Legendary Cajun and Creole cooking associated with Louisiana was inspired and enhanced by Native Americans and African-Americans.

  • 2 medium mahi-mahi fillets (about 1 ½ pounds total)
  • 2 ½ tablespoons minced green onion
  • 4 tablespoons vegetable oil
  • 4 tablespoons margarine or butter

Prepare Creole Sseasoning. Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add margarine and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up. Serves 6 to 8.

Creole Seasoning

  • 1 teaspoon pressed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

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

Contributed by Joyce Taylor