Category Archives: Another Fresh Seafood Idea

Fried Squid, Greek Style

another fresh seafood idea

friedsquid-cw-mar-84

When purchasing squid, look for signs of freshness. Color spots on the mantle or skin should be distinct and sharp. The color of the mantle should be bright, like fresh fish. The eyes should be clear and bright and the flesh should be firm and without an odor.

  • 2 lbs. whole squid
  • 2 Tb. lemon juice
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 1 egg, beaten
  • 2 Tb. milk
  • 1 cup flour
  • fat for frying

Clean squid and cut into 1/4-inch strips. Cut tentacles into 1-inch pieces. Sprinkle with lemon juice, salt and pepper. Combine milk and egg. Dip squid into milk and roll in flour. Place in a single layer in hot oil in skillet. Fry at 350 degrees for 3 to 5 minutes. Turn and fry 3 to 5 minutes more. Drain and serve with lemon wedges. Serves 3 to 4 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Squid Chowder

another fresh seafood idea

squidchowder-cw-march_84

As a seafood, squid has a long list of virtues. It’s nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it’s high in protein and low in fats, and it tastes good.

  • 2 lbs. whole squid
  • 1 cup chopped onion
  • 1/4 cup cooking oil
  • 1 6-oz. can tomato paste
  • 1/4 cup chopped parsley
  • 1 1/2 tsp. salt
  • 3 cups cubed potatoes
  • 1 quart water

Clean squid and cut mantle into 1/4-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes. Cover and simmer for 20 to 30 minutes or until potatoes are tender. Stir occasionally. Serve with French bread. Serves 5 to 6 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Smoked Bluefish and Gruyère Quiche

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

Fresh Smoked Bluefish Salad with Almonds

another fresh seafood idea

bluefishsalad

  • 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

panfried_bluefish

  • 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

cornchowder

  • 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

Fancy Fish Spread

another fresh seafood idea

fancyfish_177_600-400

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