Recipes List

Fish Tacos by Chef Jordan Andino

Jul 19, 2018 3:05:21 PM |

  1. Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat. 2-3 oz. pieces of cod, 2 minutes per side.
  2. Two tablespoons of diced tomatoes, 1 tablespoon of onions, 1 tablespoon of jalapeños (without seeds), 1 tablespoon of chopped cilantro, salt and pepper.
  3. To assemble the taco, place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.
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Shrimp Fried Rice by Chef Jordan Andino

Apr 26, 2018 4:25:03 PM |

  1. Add sesame oil to a hot pan.
  2. To the oil, add fresh minced garlic, diced onions, shredded carrots and the egg.
  3. Add the shrimp and scallions to the pan and toss. Sprinkle with ginger. Allow all ingredients to caramelize.
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  1. Heat a pan over high heat and add oil to the pan. Once the pan is hot, add the julienned potatoes. Cook for 5-6 minutes. Remove from pan and place onto dish.
  2. Add more oil to the hot pan and reduce heat to medium.
  3. Lightly flour the bronzini fillet and season with salt and pepper.
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Mackerel Escabéche by Chef Nate Edlbeck

Mar 22, 2018 2:51:02 PM |

  1. Heat oil in a large pan over high heat. Once the oil is hot, add the red onions and sliced fennel bulbs. Slice the fennel bulbs lengthwise to allow them to keep their shape when cooking.
  2. Salt and pepper the mackerel fillets and dredge with flour.
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Sautéed American Shad Roe

Mar 14, 2018 7:12:49 PM |

  1. Render bacon in pan. Reserve crisp bacon for garnish.
  2. Add olive oil to bacon fat. Place on medium heat.
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Baked American Shad Fillet

Mar 14, 2018 6:12:23 PM |

  1. Place breadcrumbs, garlic, parsley and olive oil in bowl. Mix well.
  2. Add 2 Tablespoons of olive oil onto sheet pan.
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Zuppa de Pesce by Chef Massimo Gaffo

Mar 8, 2018 6:14:57 PM |

  1. Sauté the salmon, shrimp and scallops in a heated pan with a little olive oil.
  2. In a separate pan over medium heat, add olive oil and garlic. Cook until the garlic has begun to brown, approximately one minute.
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  1. Add butter to the pan and allow to brown. Add the pine nuts to the browned butter, once they begin to brown, add the shallots and garlic. Toss the pan to mix.
  2. Add lemon juice to the pan to slow down the cooking process. Then add the zucchini and summer squash followed by the cherry tomatoes. Toss the pan.
  3. Once it has begun to sear, add the heavy cream. Allow to reduce by half so that you are left with a sauce.
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Honey Mustard Citrus Salmon by Suzanne

Jan 25, 2018 3:07:00 PM |

  1. Cut the vegetables in to similarly sized shapes. Slice the citrus. Peel the garlic cloves and cut them in half.
  2. Line a large baking sheet with parchment paper. Along one half of the baking sheet, evenly distribute the cut vegetables, thyme and garlic halves. Drizzle with olive oil and season with pepper blend.
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  1. Cut the vegetables in to similarly sized shapes. Slice the citrus. Peel the garlic cloves and cut them in half.
  2. Line a large baking sheet with parchment paper. Along one half of the baking sheet, evenly distribute the cut vegetables, thyme and garlic halves. Drizzle with olive oil and season with pepper blend.
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Crab Stuffed Lobster Tails

Apr 20, 2017 2:42:40 PM |

  1. Preheat the oven to 425º Fahrenheit. Cut the lobster tails; start at the top of the shell & cut down to edge of the fin. Remove the tail meat, then place on top of the shells.
  2. Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes.
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Dogfish Stir-Fry

Apr 12, 2017 3:41:18 PM |

  1. Cut dogfish fillets into 1” cubes. In a mixing bowl combine dogfish, sesame oil, oyster sauce, soy sauce and corn starch. Mix thoroughly.
  2. Cut onion, cabbage and red pepper into ½ to 1” pieces. Make sure all remaining ingredients are measured and ready.
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  1. Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan.
  2. Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. Once cooled, peel the Eggplant and place the flesh in a colander to drain. Use a bowl to top the colander and weigh down the eggplant. Allow to drain for 30 minutes.
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Fulton Garlic Shrimp

Mar 1, 2017 12:49:55 PM |

  1. In a heavy skillet over medium heat, add the olive oil. Add the shrimp evenly across the pan and cook for 1 minute. Season with salt, stir and cook approximately 1 minute or until pink. Add the chopped garlic, pepper flakes and stir. Cook for 1 minute.
  2. Add the caper brine, lemon juice, butter and half the amount of parsley. Cook 1 minute and turn the heat down to low.
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  1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice 1 ½ tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
  2. Season fish with salt and pepper. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
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Broiled Porgy with Lime

Jan 19, 2017 12:54:23 PM |

  1. Rinse and pat dry fillets. Prepare a baking tray by covering it with foil and spraying with vegetable oil.
  2. Place fillets on baking tray. Sprinkle each ingredient over the fillets in an even layer. Allow to rest for 3 minutes.
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Roasted Lemony Langoustines

Dec 28, 2016 2:05:00 PM |

  1. Thaw the Langoustines in the fridge overnight. After rinsing, cut each on the underside using a pair of kitchen scissors and remove the black vein.
  2. Place the Langoustines in a shallow dish. Combine all of the ingredient except the lemon wedges and pour over the fish. Cover and marinate in the fridge for 45 minutes, tossing half way through.
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Fried Calamari with Dipping Sauce

Dec 21, 2016 3:36:00 PM |

  1. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
  2. In another bowl, combine the flour, paprika, salt and black pepper.
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Clams Casino

Dec 15, 2016 12:44:00 PM |

  1. Preheat oven to 450° Fahrenheit.
  2. In a saucepan, melt the butter and sauté the onion and red bell pepper until soft, about 5 minutes.
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Octopus Salad

Dec 13, 2016 2:55:57 PM |

  1. Bring 4 quarts of water to a boil in an 8-quart pot.
  2. Rinse the octopus and place it in the pot to gently simmer, uncovered, until the tentacles are easily pierced with a sharp knife, 45 minutes to 1 hour.
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Broiled Spiced Boston Mackerel

Dec 6, 2016 2:01:19 PM |

  1. Melt the butter in a skillet over medium heat. Add the cumin, ginger, coriander, cayenne, paprika, sugar, salt and black pepper and stir until well blended and bubbling. Add the vinegar and stir for another 30 seconds. Remove from heat. .
  2. Preheat the broiler to 450º Fahrenheit.
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Broiled Black Cod with Butter-Wine Sauce

Nov 28, 2016 10:57:21 PM |

  1. Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Let broil 4-inches from the heat source until nicely browned, about 10 minutes.
  2. In a saucepan, lightly sauté the shallots and bell peppers in 2 tablespoons of olive oil until soft, about 4 minutes. Add the wine and tarragon and let simmer for about 10 minutes. Then add the cold butter a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside.
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Broiled Oysters

Nov 28, 2016 10:16:00 AM |

  1. Shuck the oysters, discarding the top shell. Reserve their liquor (oyster liquid).
  2. Place the oysters on a rimmed baking sheet, flat side up.
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Blackened Steelhead Trout with Remoulade

Nov 21, 2016 1:15:08 PM |

  1. Heat the oil in a large skillet over medium-high heat until almost smoking. Coat each trout portion well with the blackening seasoning and place the fish into the skillet. Cook for 2 to 3 minutes on each side, or until charred. .
  2. For the remoulade, combine the mayonnaise, mustard, paprika, gherkins and parsley in a mixing bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
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Seared Asian Tuna

Nov 15, 2016 8:41:27 AM |

  1. Sprinkle the tuna on both sides with the salt. Then sprinkle with the black pepper, pressing to adhere.
  2. Heat the vegetable oil in a large frying pan over moderate heat. Add the tuna and sear for 2 minutes on both sides for medium rare. Remove from the pan and set aside.
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Baked Swordfish

Nov 8, 2016 7:12:13 AM |

  1. Preheat oven to 425º Fahrenheit.
  2. Place the Swordfish Steaks in a greased baking dish. Brush the tops of the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
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Crab Cakes

Oct 14, 2016 1:16:00 PM |

  1. In a large bowl, mixed together the egg, mayonnaise, mustard, chives, parsley and Old Bay Seasoning until well combined.
  2. Gently fold in the crabmeat and cracker crumbs, being careful not to break up the lumps..
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Whiting In Brodo

Oct 11, 2016 8:40:03 AM |

  1. In a 6-quart Dutch oven, sauté onions in olive oil for 3 minutes. Add garlic and sauté for another minute.
  2. Add water, wine, salt and pepper to taste. Bring to a low boil, and add the whiting.
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Tuna Tartare Asian Inspired

Sep 22, 2016 3:16:19 AM |

  1. Using a sharp knife, cut the tuna into 1/4“cubes.  
  2. Place the tuna into a large bowl, and gently combine with sesame oil, ginger, scallion, salt and pepper.
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Seared Dry Scallops with Chimichurri

Sep 22, 2016 3:14:01 AM |

  1. Combine all ingredients and mix well.
  2. Season scallop with salt and pepper.
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  1. Combine mayonnaise, Sriracha sauce and lime juice until smooth.  Cover and chill in the fridge.
  2. Toss red cabbage, rice vinegar, sugar and olive oil until well combined.  Cover and chill in the fridge.
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Roasted Whole Red Snapper

Sep 22, 2016 2:43:38 AM |

  1. Preheat oven to 400º Fahrenheit.
  2. Line a heavy baking sheet with aluminum foil.  Brush the foil with 2 tablespoons of olive oil.  Place fish on top of the foil.
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  1. Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
  2. Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam.  Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
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Monkfish Stew with Saffron Broth

Sep 22, 2016 2:36:44 AM |

  1. Season the monkfish with salt and pepper to taste. 
  2. Heat 2 tablespoons of the olive oil in a large cast-iron casserole cooker. Add the fish to the casserole over moderate heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a plate using a slotted spoon.
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Marinated Halibut

Sep 22, 2016 2:09:12 AM |

  1. Combine the 8 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice in a large plastic bag.
  2. Add the fish and seal the bag. Be sure to turn it to coat the fish in the marinade. Refrigerate for up to 2 hours.
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Classic Lobster Boil

Sep 22, 2016 2:04:08 AM |

  1. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Fill with water.
  2. Salt the water and bring it to a boil. Add roughly chopped onion and the two halves of the garlic head to the water once it has come to a boil.
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Italian Style Flounder

Sep 22, 2016 1:57:07 AM |

  1. Preheat oven to 350º Fahrenheit.
  2. In a medium baking dish, distribute the flounder and place small dots of butter on top. Season with salt and pepper and sprinkle with lemon juice. 
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Grilled Summer Bluefish

Sep 22, 2016 1:50:58 AM |

  1. Marinade the bluefish fillets in red wine vinegar for at least two hours.
  2. Place the fillets over a hot open flame and grill until the fish flakes easily with a fork!
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Fulton Buffalo Shrimp

Sep 20, 2016 11:50:54 AM |

  1. Season shrimp with salt, pepper and Cajun spices.
  2. In a small pan, melt butter.  Add hot sauce and let simmer for 2 minutes, stirring occasionally. Arrange shrimp on skewers, and baste liberally with sauce mixture.
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Baked Dijon Turbot Fillets

Sep 20, 2016 11:32:53 AM |

  1. Preheat oven to 425° Fahrenheit. 
  2. Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. 
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  1. Clean the crab and remove the face behind the eyes using kitchen shears. Soak the crab for at least 1 hour in buttermilk.
  2. Coat with Drake’s flour or all purpose flour seasoned with salt and pepper. Deep fry 5 minutes until golden brown. Or pan fry approximately 8-10 minutes. Serve over creamy polenta or with coleslaw and grilled vegetables on the side.
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