Or other interesting tips?
Do you NEED a recipe to try something new with your seafood??
This is a posting board to share ideas and other tips with your fellow subscribers….How do you enjoy your weekly share?
Week 5 – HADDOCK – here are a few from fellow CSF subscribers, scroll down to the comments and Week one for MORE!
Oven Roasted Haddock and Mushro Recipe care of CSF Subscriber Tom Raftery and EVERY DAY LIVING
4 tbsp plus 1 tsp of extra-virgin olive oil coarse salt and ground pepper
4 firm fillets of haddock (6 ounces each) ½ cup packed fresh parsley leaves
1 tbsp fresh lemon juice, plus lemon wedges for serving
2 lbs cremini or shiitake mushrooms (trimmed), halved if large
2 tsp fresh thyme leaves, plus 4 whole sprigs
v Preheat oven to 450 degrees.
v On rimmed baking sheet, toss mushrooms with 3 tbsp oil and thyme leaves
v Season with salt and pepper
v Roast until mushrooms are lightly browned, 15 min.
v Rub fish with 1 tbsp oil; season with salt and pepper
v Arrange fish over mushrooms, top with thyme sprigs
v Roast until fish is opaque throughout, 10-12 min.
v Toss parsley with lemon juice and 1 tsp oil; season with salt and pepper
v Serve fish and mushrooms with parsley salad and lemon wedges
Mock Lobster Casserole Serves 6-8 Recipe care of CSF Subscriber
2 lbs Haddock ¼ cup melted butter 30 Ritz crackers, crushed
½ tsp. crushed garlic ½ tbsp. minced onion 1 tsp. Worcestershire sauce
2 Campbell’s cream of shrimp soup 1 tbsp sherry (or lemon ½ juice)
v Set oven to 375 degrees
v Place fish in a casserole dish
v Pour cream of shrimp soup over fish
v Add sherry or lemon juice
v Bake uncovered for 30 minutes at 375 degrees
v While fish is baking, stir onion, garlic and Worcestershire sauce into the melted butter and then blend with the cracker crumbs
v Sprinkle the crumb mixture over the fish and bake for 10 minutes more or until brown
Strong Fish Stock – for those that got the whole thing!
2 tablespoons unsalted butter 2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced 2 medium carrots, very thinly sliced
¼ cup dry white wine Kosher or sea salt
2 dried bay leaves 2 quarts very hot or boiling water
¼ cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme 2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads, split lengthwise, gills removed, and rinsed clean of any blood
2 ½ to 3 pounds fish frames (bones), cut into 2-inch pieces and rinsed clean of any blood
v Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook
v Stir frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
v Place the fish head on the vegetables and stack the fish frames evenly on top.
v Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
v Add enough very hot or boiling water to just barely cover the bones.
v Give the mixture a gentle stir and allow the brew to come to a simmer.
v Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
v Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes.
v Strain through a fine-mesh strainer and season lightly with salt.
v If you are not going to be using the stock within the hour, chill it as quickly as possible.
v Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Week 4 suggesting recipes/techniques:
Boiled or Steamed Lobster
1 TBSP salt per quart of water Lemons
Boiled lobster is best to do if you don’t have a steamer. But if you do, steamed lobster is more tender. NOTE: Steamed lobster takes longer to cook than boiled lobster.
FOR BOILED LOBSTER
Bring a pot with 2 -3 inches of salted water to a full boil. Place lobsters in pot head first. Cover. Bring back to a boil. Boil 10-12 minutes, depending on size of lobsters. Lobsters are done when an antennae or small leg removes easily. Cool for 5 minutes and serve with melted butter and lemon juice.
FOR STEAMED LOBSTER
Bring pot with 1 ½ inches of water to a boil and place a steamer basket containing two lobsters into the pot. Close the lid tightly and boil for approximately 15 minutes. Check the pot occasionally to make sure that water remains in the pot. Add more water if necessary. After 15 minutes, try pulling off one of the lobster’s legs to see if it is thoroughly cooked.
Baked Stuffed Lobster (with shrimp and scallops) (not for faint of heart) Serves 4
Four 1 ½ pound Lobsters juice of 2 lemons
½ pound raw scallops and ½ pound raw shrimp if desired
3 sleeves Ritz crackers 2 sticks butter
v Set oven to 350 degrees
v Remove claws from the live body
v Boil claws 5 minutes, and shuck meat
v Place lobster on its back and split body and tail open being careful not to slice through bottom of shell
v Pull out sand sack (also called the craw) at top of head and discard
v Devein the tail of the lobster by pulling out the long thin vein
v Break apart lobster shell to lay lobster body open
v Place partially cooked claw meat inside body cavity
v Crush Ritz crackers, mix w 1 stick melted butter
v Add raw scallops or shrimp to cracker mix if desired
v Add juice of 1 lemon to mixture
v Stuff body cavity from head to tail with Ritz cracker mixture
v Cut 1/2 stick of butter into pieces and place over stuffing
v Bake on cookie sheet for 35 – 40 minutes, uncovered
v Serve immediately with remaining butter (melted)
Lobster Salad Serves 4
Two 1 ½ pound Lobsters Mayonnaise to taste
Chopped onion or scallion Celery
Tobacco sauce Worcestershire sauce
Salt and pepper paprika
Hot dog rolls
v Cook and shuck lobsters (use boiled lobster instructions above)
v Chop meat into small pieces
v Add mayonnaise, chopped onion and celery to taste
v Add Worcester sauce, tobasco, salt and pepper to taste
v Place salad in hot dog rolls and
v Sprinkle top with paprika
Chatham Cod a la King Serves 4
2 lbs cod fillets ¼ cup melted butter
¼ cup flour ½ tsp salt
2 cups milk salt and pepper
1 cup sliced fresh mushrooms 1 diced green pepper
¼ cup dry sherry 1/3 cup diced pimento
1 cup cooked peas
v Cut cod into serving sized portions
v Place on foil-lined broiler rack about 4“ below heat
v Season salt with salt and pepper, dot with butter
v Broil 5 – 7 minutes on each side, or until fish flakes easily with a fork
v Top with a la King sauce and serve
A LA KING SAUCE
v Melt ¼ butter, blend in flour, ½ tsp salt, and pepper to taste
v Add 2 cups milk, stir over medium heat until thickened and smooth
v Cook sliced mushrooms and diced pepper in vegetable oil until lightly browned
v Add cooked mixture to white sauce with dry sherry, pimento, and cooked peas
v Cook over hot water for 10 minutes
v Makes 6 to 8 servings of sauce
Oven Fried Cod Serves 4
2 lbs cod 1 tbsp. salt
1 cup milk ¾ cup breadcrumbs
¼ cup grated parmesan ½ tsp thyme
¼ cup melted butter Paprika
v Set oven to 525 degrees
v Mix salt and milk together
v Cut fillets into serving pieces and dip in milk, then in bread crumbs, cheese and thyme mixture
v Arrange fish in a well-greased baking dish, and pour melted butter over each piece
v Bake on top shelf in oven for approximately 12 minutes
v Garnish with paprika
Week Three suggested recipes:
Thanks Michelle for pointing out this one from the Boston Globe 10/13:
Hake wrapped in prosciutto Serves 4, with leftovers
|4||large Yukon Gold or Yellow Finn potatoes|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|2 1/2||pounds skinless boneless hake (or another firm-fleshed white fish such as pollock), cut into 8 pieces|
|2||scallions, finely chopped|
|2||tablespoons chopped fresh parsley|
1. Set the oven at 450 degrees. Oil a 13- to 14-inch baking dish large enough to hold the fish in one layer.
2. Using a mandoline or another hand-held slicing tool, cut the potatoes into very thin slices. Arrange them in the baking dish, sprinkling the layers with oil, salt, and pepper.
3. Roast the potatoes for 35 minutes or until they are tender and browning at the edges.
4. Meanwhile, sprinkle each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Sprinkle the prosciutto with oil.
5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through. Set aside 3 pieces of fish and 1/4 of the potatoes for the chowder.
6. Use a wide metal spatula to serve each person fish and potatoes. Sprinkle with scallions and parsley.
POTATO LEEK STEW WITH SHRIMP AND HAKE Serves 4
4 tbsp unsalted butter, cut in pieces 1 cup chicken stock
1 lb. hake, cut into large chunks 1 large onion chopped
2 lg leeks, white and light green parts, sliced 1 bay leaf
½ lb. med (30-35 ct) shrimp, shelled 1 cup chopped scallions
Sea salt and fresh ground white pepper 1 cup heavy cream
1 bunch watercress stems removed ½ tsp fresh thyme leaves
¾ lb. Yukon Gold potatoes, cut in bite-sized pieces
v Heat a wide saucepan or stockpot over high heat.
v Add the butter and onion and cook, stirring for 1 minute.
v Add the leeks, bay leaf, thyme and salt and white pepper to taste and reduce the heat to medium.
v Cover and cook, stirring once or twice, until the leeks start to collapse, about 5 minutes.
v Add the potatoes and stock, cover and cook until the potatoes are just tender, about 15 minutes.
v Season the hake and shrimp with salt and white pepper.
v Add to the pot, along with the scallions and cream, and kick up the heat to medium-high.
v Cook for 10 minutes.
v Remove the bay leaf.
v Divide the watercress among four soup plates and spoon the stew on top.
v Serve hot.
Recipe from Fish without a Doubt by Rick Moonen and Roy Finamore, Houghton Mifflin, 2008
Hake with Wild Mushrooms Serves 4
½ lbs hake fillets (1 1/2 to 2 inches thick) 1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil 1/2 stick unsalted butter, divided
1/4 cup reduced-sodium chicken broth 1/4 cup chopped flat-leaf parsley
1 teaspoon grated lemon zest, divided 1 1/2 teaspoons fresh lemon juice
1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces
v Preheat broiler.
v Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
v Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
v While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then sauté garlic 30 seconds.
v Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until liquid mushrooms give off has evaporated, 4 to 5 minutes.
v Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated.
v Remove from heat and stir in lemon juice and salt and pepper to taste.
NOTE: Broiling delicate hake gives it a slightly golden crust and a flaky, moist center.
Cajun Blackened Redfish Serves 4
4 (4 ounce) fillets REDFISH 1 teaspoon cayenne pepper
1 teaspoon salt 1 teaspoon lemon pepper
1/4 cup butter, melted 1 teaspoon garlic powder
1 1/4 cups Italian-style salad dressing
1 teaspoon freshly ground black pepper
v Preheat oven to 350 degrees F (175 degrees C).
v In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
v Dip the filets into the melted butter, then coat with the seasoning mixture.
v In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
v Place in a 11×7 inch baking dish and pour the Italian dressing onto each filet.
v Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
Recipe from Allrecipes.com
Redfish with Tomato-Caper Topping Serves 4
2 cups halved grape tomatoes 1 ½ lbs redfish fillets
2 tablespoons capers, drained 2 teaspoons olive oil
1/8 tsp crushed red pepper (optional) 1/4 teaspoon salt
2 tablespoons chopped fresh parsley Cooking spray
1 teaspoon paprika 1 lemon, cut into 4 wedges
1 1/2 tsp dried or 1 tbsp chopped fresh basil
2 tablespoons fresh lemon juice (about 1 lemon)
v For tomato mixture, combine grape tomatoes, capers, lemon juice, olive oil, basil, salt and crushed red pepper, if desired; set aside.
v Preheat oven to 450º.
v Place redfish on a broiler pan lined with aluminum foil; coat foil with cooking spray.
v Sprinkle redfish with paprika; coat with cooking spray.
v Bake at 450º for 3-5 minutes or until nearly done.
v Top redfish with tomato mixture; bake 3 minutes or until fish flakes when tested with a fork.
v Sprinkle with parsley, and serve with lemon wedges.
NOTE: Your redfish fillets are very thin and will cook quickly. Keep and eye on them and remove them from the oven before they are entirely done – they will continue to cook for a few minutes in the pan.
Week two: suggested recipes –
Scallops a la Tye Vecchione
Grilled Scallops SERVES 4
1-2 lbs scallops olive oil
A BBQ grill bacon (optional)
v Coat grill / brush grill with a little olive oil so scallops don’t stick to the grill
v Wrap in bacon if you like bacon and secure it with a toothpick
v Grill until a little charred on each side
Not a complex recipe but the grill gives the scallops a unique and grill flavor that Tye really enjoys.
Fall Scallop Stew Serves 4
1 pint sea scallops 1 quart milk
1 onion, sliced thinly ¼ lb butter
1 large potato, cooked and diced (reserve cooking water)
Salt and pepper to taste Paprika
v Fry onion pieces lightly in butter, but do not brown.
v Add scallops and stir slowly; simmer for a few minutes and set aside.
v Add cooked potatoes and a little reserved water to scallops, and then slowly add milk.
v Simmer gently for 10 minutes, and season to taste
v Spoon into individual soup plates and sprinkle with paprika.
Scallop Casserole Serves 4
1 lb sea scallops, cut into bite sized pieces Milk to cover
1 c. cracker meal or bread crumbs Paprika
¼ lb butter salt and pepper
v Place scallops and bread crumbs in layers in a casserole dish
v Pour enough milk over scallops to cover them, and add seasoning
v Scatter a few slices of butter on top, sprinkle with mor bread crumbs and top with more pieces of butter. Sprinkle with paprika
v Bake in oven at 350 degrees for 25 minutes. Let site 10 minutes before serving.
v Optional: Add grated cheese over top of dish 10 minutes before baking.
Pan Seared Baked Pollock with Capers Serves 4
2 lbs Pollock juice of 1 lemon
2 cast iron frying pans 1 cup breadcrumbs
1 stick butter +/- 25 caper berries
v Set oven to 400 degrees
v When oven is near temperature, melt 1 -2 tbsp butter in each cast iron pan
v Over high heat, sear Pollock fillets for 1 minute each side
v Immediately after searing, place frying pans in oven
v Bake 15 minutes or until fish just flakes
v Meanwhile, melt remaining butter on stove top and add lemon juice
v Just prior to serving, add caper berries to butter and lemon mix
v Pour butter mix over fish and serve immediately.
Pollock Montreal Serves 4
2lbs pollock fillets 1 1/2 teaspoons paprika
1 teaspoon black pepper 2 small yellow onions, sliced
2 small green bell peppers, cut in strips
8 (1/4 inch thick) slices red tomato 8 slices Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with butter.
- Season pollock fillets with paprika and black pepper.
- Place on baking sheet and layer with onion, green pepper, and tomato slices.
- Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes.
- Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
- Serve immediately.
WEEK ONE Haddock Suggested Recipes-
Recipe developed by Lee Ann Hesse, wife of fisherman Eric Hesse
2 lbs haddock fillets 4 medium potatoes
Salt and pepper Butter and milk to taste
1 egg Fresh parsley
Panko bread crumbs Fresh dill
v Peel and slice the potatoes, boil in salted water 17-20 minutes until tender. Drain, coarsely mash with salt, pepper, butter and milk. Keep the potatoes somewhat intact. Whisk egg and add to potato mixture. Season with fresh parsley and a little dill. Set aside.
v Salt and pepper the haddock fillets and lay intact on heated non-stick skillet. Gently flake the fillets as they cook – don’t mince or chop the fish.
v Cook the filets through, about 6-10 minutes and drain off any liquid. When finished you will have a skillet of flaked haddock.
v Gently combine the potato mixture with the cooked fish, being careful to preserve the flakes of fish. Form fish cake patties about 2″ in diameter and 1/2″ thick. Flavor panko bread crumbs with salt and pepper and coat the tops and bottoms of cakes with the bread crumbs. Place cakes in the refrigerator for at least 1/2 hour.
v If you like crispy fish cakes, sauté the fish the cakes in a small amount of olive oil in a highly heated skillet for 3-4 minutes per side. Otherwise place the pan of fish cakes in the oven and bake at 400 for 12-15 minutes.
v Best served with tarter sauce – make your own with mayonnaise, relish, salt and pepper and a bit of wasabi for a kick.
We have developed this simple recipe over the years. Simple seems best when the fish is fresh. I really like seeing the flakes of fish in the finished cakes and it’s a nicer “feel” when eaten!
HADDOCK OREGANATA SERVES 4
For the Crumb mix:
1 c. seasoned bread crumbs 1 tsp basil
½ c. parmesan cheese ¼ tsp salt
1 tsp oregano ¼ tsp black pepper
Pre-heat oven to 400 degrees. Combine the dry ingredients to make the crumb mix. Rinse fish quickly in cold running water, cut into portion sizes, and pat dry with a paper towel. Lightly coat fish with oil or melted butter. Sprinkle both sides of fish generously with crumbs and place in a buttered shallow baking dish.
Bake for 10-12 minutes. Check the thickest part of the fillet to ensure it’s cooked through. Serve immediately.
BAKED HADDOCK WITH BREAD CRUMBS AND FENNEL SEEDS SERVES 4
2 lbs. haddock salt and pepper to taste
¼ c. melted butter 1 tsp fennel seeds
1 tbsp lemon juice ½ c. bread crumbs
Pre-heat oven to 400 degrees. Place fish fillets in buttered shallow baking dish. Drizzle with melted butter, to which the lemon juice has been added. Add salt and pepper to taste. Crush the fennel seeds with mortar and pestle. Sprinkle the fennel onto the fish, then coat lightly with bread crumbs.
Bake 10-15 minutes, depending on thickness of fish. Test with a fork in the thickest part of the fish to see if it is done. If the fish flakes easily and is white throughout, it is ready to serve. If it is still translucent in the center, cook it for another 5 minutes, and then test again.
Recipes adapted from ‘Seasoned By the Sea’ by Cynthia and Robert Ahearn, 1994, The Peninsula Press