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Seafood Recipes

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Flounder with Shiitake Mushrooms in Fresh Tomato Sauce

  • 2 Tbsp. olive oil
  • 1/2 lb. shiitake mushrooms, stemmed
  • 1 garlic clove, minced and thinly sliced
  • 1/2 cup dry white wine
  • 2 med. tomatoes, peeled, seeded & chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 flounder fillets, 6 oz. each

Preheat oven to 450° F. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, tossing occasionally, until mushrooms are slightly wilted and lightly browned, about 3 minutes. Pour in wine, increase heat to high, and boil until reduced by half. Add tomatoes, salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 3 minutes.

Arrange flounder fillets in a baking dish large enough to hold them flat. Pour mushrooms and sauce over fish. Cover dish tightly with aluminum foil. Bake 10 minutes or until fish is firm and opaque throughout. Serves 4.

Fish with Infused Flavors

  • 4 (6 ounce) cod fillets
  • 3 Tbsp. olive oil
  • salt and ground pepper, to taste
  • 4 cloves garlic, finely chopped
  • 1 tsp. finely chopped rosemary leaves, about 1 sprig
  • zest from 2 oranges, finely chopped

Pat the fish dry and season on both sides with salt and pepper, to taste. Set aside.

Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on one side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.

Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately. Serves 4.

Pan-Seared Swordfish with Balsamic Sauce

  • 1 lb. swordfish
  • 1 Tbsp. drained capers, chopped
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. balsamic vinegar
  • ½ Tbsp. olive oil
  • 1 Tbsp. olive oil
  • 3 shallots, sliced thin
  • 1 Tbsp. chopped fresh parsley
  • ¼ cup dry white wine

In a heavy skillet heat butter and oil over moderately high heat until foam subsides. Add shallots, salt to taste, and sauté one minute, stirring occasionally. Push shallots to one side of the skillet. Add swordfish and sauté until golden brown, about 3 to 5 minutes. Turn fish over and add wine, vinegar, capers and water. Simmer mixture 3 to 5 minutes, or until fish is just cooked through. Transfer fish to plates and stir parsley into sauce. Spoon fish over sauce. Serves 2.

Slim "Italian-fried" Scrod

  • 1 Lb. Fresh Haddock, Cod or Pollock
  • 1/2 cup Italian dressing
  • 1/2 cup unseasoned bread crumbs

Portion the fish into pieces the approximate size of the blade of your spatula. Marinate the fish portions in the dressing for 15 minutes, turning frequently. Preheat the oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray. Sprinkle the breadcrumbs on a shallow plate. Press each well-moistened portion in the breadcrumbs, coating both sides lightly. Arrange the pieces in a single layer on the cookie sheet. Bake at 450 degrees for 6 to 8 minutes per side, turning once. Serves 2.

Cod alla Puttanesca

  • 1 Tbsp. olive oil
  • 1 can (2¼) oz. sliced black olives, drained
  • 1 small onion, chopped
  • 1 tsp. dried oregano leaves
  • 2 cloves garlic, minced
  • 1¼ lb. cod fillets
  • 1 can (15 oz.) diced tomatoes
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. capers

Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, until golden, about 6 to 8 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes and their juice, olives, capers and oregano. Boil, uncovered, until most of the liquid cooks away, 6 to 8 minutes.

Preheat the oven to 375º. Lightly oil a baking dish that will hold the fillets in a single layer. Arrange the fish in the dish, tucking thin tail sections under. Pour the sauce over the cod and bake until the fish is just opaque in the center, about 15 to 20 minutes. Remove from the oven, sprinkle with parsley and serve. Serves 3.

Crispy Fish Fillets

  • 1 egg
  • 2 tablespoons prepared yellow mustard
  • ½ teaspoon salt
  • 1½ cups instant mashed potato flakes
  • ¼ cup oil for frying
  • 4 (6 ounce) flounder fillets

In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.

Heat oil in a large heavy skillet over medium-high heat.

Dip the fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fillets. For extra-crispy, dip into egg and potato flakes again.

Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown and the fish flakes when tested with a fork. Serves 4.

Fresh Codfish Cakes

  • 2 pounds cod fillets, cut into 2-inch pieces
  • 2 small onions, finely chopped
  • 2 celery ribs, finely chopped
  • 1 stick (4 ounces) butter
  • 2 tablespoons chopped parsley
  • 2 teaspoons grated lemon zest
  • 1 cup fresh breadcrumbs
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 cup yellow cornmeal
  • ¼ cup vegetable oil

In a food processor, puree fish until very smooth and light. Scrape into a bowl, cover, and refrigerate.

In a large skillet, cook onions and celery in 4 tablespoons butter over medium-high heat until softened, 3 to 5 minutes. Scrape into a large bowl and let it cool slightly.

Add pureed fish, parsley, lemon zest, bread crumbs, salt, and pepper to onions and celery in bowl. Fold ingredients together until well blended.

Divide mixture into 8 equal portions. Use dampened hands to form round patties, each ¾ inch thick and about 3 inches in diameter. Dust lightly in cornmeal; shake off excess.

In a large skillet, melt remaining 4 tablespoons butter in vegetable oil over medium-high heat. Add patties and cook, turning once, until browned and crisp outside and cooked through in center, about 5 minutes per side. Drain briefly on paper towels and serve. Serves 4.

Baked Haddock Fillets

  • 1 pound haddock fillets
  • ½ tablespoon lime juice
  • 3 tablespoons light mayonnaise
  • ¼ teaspoon onion powder
  • ½ cup breadcrumbs
  • 1 tablespoon chopped parsley

Preheat the oven to 450°.

Place the fish in an 11” X 7” baking dish coated with nonstick cooking spray. Combine lime juice, mayonnaise, and onion powder in a small bowl. Spread the mixture evenly over the fish. Sprinkle with breadcrumbs.

Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with parsley. Serves 2.

Easy Snapper Parmesan

  • 3 red snapper fillets, 6 to 8 ounces each
  • ⅓ cup mayonnaise
  • ¼ cup plus 2 tablespoons grated Parmesan cheese
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Lemon wedges, for garnish

Preheat the oven to 425º. Arrange snapper fillets in a single layer on a lightly oiled baking sheet.

In a small bowl, combine mayonnaise, ¼ cup Parmesan cheese, onion, garlic, parsley, salt and pepper. Spread mixture evenly over snapper. Sprinkle remaining 2 tablespoons cheese on top.

Bake 10 minutes, or until fish begins to flake when tested with a fork and the Parmesan cheese is slightly browned. Serve with lemon wedges. Serves 3.

Spanish-style Roasted Cod & Littlenecks on Potato Slices

  • 4 Teaspoons olive oil
  • 1 pound potatoes, preferably Yukon gold, peeled & thinly sliced
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons chopped fresh thyme
  • 1 pound fresh cod or haddock fillets
  • Pinch of red chile flakes, optional
  • 1 tablespoon breadcrumbs
  • 1 tablespoon unsalted butter, cut into small cubes
  • 18 littleneck clams, scrubbed clean
  • 3 tablespoon chopped fresh parsley, optional

Position a rack in the middle of the oven and preheat the oven to 400ºF.

Grease the bottom of a large (about 14-inch) gratin dish, ovenproof skillet, or earthenware dish with 1 teaspoon of the oil. Arrange the potato slices in an overlapping pattern to create one layer. Season liberally with the salt and pepper and 1 teaspoon of the thyme. Brush the top with 2 teaspoons of the oil and bake for 20 minutes.

Remove the potatoes from the oven and raise the temperature to 450ºF. Place the cod fillets on top of the potatoes and brush with the remaining teaspoon of oil. Season with salt and pepper, the remaining teaspoon of thyme, and the chile flakes, if desired. Sprinkle with the breadcrumbs and top with the butter cubes. Place the clams around the cod. Roast the fish for 10 minutes.

Remove from the oven and carefully flip the clams over to release their juices, without disturbing any of the potatoes. Roast another 5 to 8 minutes, or until the clams have just opened and the fish is opaque. Remove from the oven; baste the top of the fish with the clam juices and serve immediately, sprinkled with the parsley. Serves 2.

Low Country Shrimp Spread

  • 3 lbs. shrimp, Cooked, peeled & deveined
  • 1/2 to 3/4 cup mayonnaise
  • 2 Tbsp. minced onion
  • 2 Tbsp. minced celery
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • 1/8 tsp. ground red pepper

In a blender or food processor, chop shrimp. Blend in mayonnaise to moisten. Stir in onion, celery, Worcestershire sauce, lemon juice, salt and red pepper. Transfer to a serving bowl. Cover and refrigerate for 2 or more hours to blend flavors. Makes 14 servings.

Spinach & Crab Dip

  • 2 (10 oz.) packages frozen, chopped spinach
  • 1 cup non-fat sour cream
  • 1 cup non-fat mayonnaise
  • 1 Tbsp. dried onion soup mix
  • 4 oz. flaked crabmeat

Thaw and pat the spinach dry. Stir together spinach with remaining ingredients. Cover and refrigerate for at least one hour before serving with wedges of French bread or crackers. Serves 4.

Simple Seafood Spread

  • 1/2 lb. crabmeat
  • garlic powder, to taste
  • 2 tsp. lemon juice
  • 1 (8 oz.) bottle cocktail sauce
  • 2 Tsp. Worcestershire sauce
  • 8 oz. cream cheese

Bring the cheese to room temperature. Finely chop the crabmeat and mix together with the remaining ingredients, except the cocktail sauce. Place the mixture in a shallow dish and cover with the cocktail sauce. Serve with crackers.

Clams Crostini (Little Pizzas)

  • 1 cup ripe tomato, seeded & chopped
  • 1 Tbsp. olive oil
  • 3/4 cup chopped clams
  • 1/2 tsp. oregano
  • 4 Tbsp. Feta cheese, crumbled
  • 1/2 tsp. granulated garlic
  • 16 black olives
  • 16 slices French bread, 1" thick

Combine all the ingredients except bread in a small bowl. Toss well. Lightly toast the slices of bread and arrange them on a sheet pan. Divide the clam mixture evenly over the bread slices. Bake in a preheated 375° F. oven for 15 minutes or until the cheese is melted and bubbly. Makes 16 hors d'oeuvre crostini.

Appetizer Crabbies

  • 1 stick margarine
  • dash of onion salt
  • 1 jar Old English Cheese Spread
  • 7-oz. crabmeat, shredded
  • 1/2 tsp. mayonnaise
  • 8 English muffins, split
  • 1/2 tsp. garlic powder

Allow the butter and cheese to soften to room temperature. Mix together with the mayonnaise, garlic and onion salt. Add the crab and spread onto English muffins. Place them in the freezer for 10 to 15 minutes, and then cut them into quarters. Keep frozen until ready to use, then place on a cookie sheet and broil until bubbly and crisp. Makes 64 appetizers.

Crab-Stuffed Mushrooms

  • 24 large mushrooms
  • 2 tsp. dried basil
  • 2 tsp. olive oil
  • 8 oz. crabmeat, lightly chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. grated Parmesan cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, drained

Preheat the oven to 400º. Remove stems from mushrooms. Heat the oil in a large non-stick skillet over medium-high heat. Add garlic; cook 1 minute or until tender. Stir in spinach and basil; cook one minute. Stir in crabmeat; remove from heat. Place mushrooms, rounded sides down, on a 15-inch by 10-inch by 1-inch jellyroll pan. Spoon spinach mixture into caps; sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until heated through. Serve immediately.

Baked Coconut Shrimp

  • 1 pound shrimp, peeled & deveined
  • ⅓ cup cornstarch
  • 1 teaspoon salt
  • ¾ teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy

Preheat oven to 400˚F. Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Smoked Salmon Spread

  • 2 (8 ounce) packages cream cheese, softened
  • 12 ounces smoked salmon, chopped
  • 3 dashes Worcestershire sauce
  • 3 drops hot pepper sauce
  • 1 teaspoon chopped fresh dill weed
  • 2 tablespoons chopped green onion

In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well.

Serve chilled with plain crackers.

Baked Maryland Crab Cakes

  • ¼ cup bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ⅛ teaspoon black pepper
  • 2 teaspoons seafood seasoning, such as Old Bay™
  • 1 tablespoon mayonnaise
  • 2 tablespoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • ¾ cup cholesterol-free egg product
  • 1 pound lump crab meat

Preheat oven to 350ºF. Lightly grease a baking sheet.

Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire sauce, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.

Shape mixture into 12 crab cakes, about ¾ inch thick, and place onto prepared baking sheet.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, or until browned.

Bacon Wrapped Barbeque Shrimp

  • 16 large shrimp, peeled & deveined
  • 8 slices bacon
  • Barbecue seasoning, to taste

Preheat oven to 450ºF.

Wrap shrimp with ½ slice of bacon, securing with a toothpick. Be sure to use large shrimp – the baking time for the shrimp and the bacon will be similar.

Line a baking sheet with heavy duty foil, and place a baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning.

Turn the shrimp, and sprinkle the second side. Let the shrimp sit for 15 minutes.

Cook the shrimp for 10 to 15 minutes. The rack keeps the shrimp from sitting in the bacon drippings.

Crab Dip

  • 11 ounces cream cheese, softened
  • 1 small onion, finely chopped
  • 5 tablespoons mayonnaise
  • 12 ounces lump crab meat, drained
  • ⅛ teaspoon garlic powder
  • Salt and pepper, to taste

Preheat oven to 350ºF.

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven.

Serve warm with unseasoned crackers.

Tuna Steaks with Hoisin Ginger Marinade

  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 3 tablespoons sherry wine
  • 2 tablespoons hoisin sauce
  • Salt and pepper, to taste
  • 1 teaspoon garlic, chopped
  • 1 teaspoon ginger, finely chopped
  • 4 (6 ounce) tuna steaks

Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish. Add fresh tuna and marinate in refrigerator for up to one hour, turning occasionally.

Preheat grill to a medium-high heat.

Grill tuna steaks 3 to 4 minutes per side, or until fish begins to flake when tested with a fork but is still pink in the center. Serves 4.

Grilled Lemon-Dill Shark Steaks

  • 6 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh dill, chopped
  • Kosher salt and freshly ground black pepper
  • 4 Mako shark steaks, 6 to 8 ounces each
  • Lemon wedges

Preheat the grill to a medium-high heat. Set the rack so that the steaks will cook about six inches from the heat source.

Season both sides of the shark steaks with salt and pepper. In a small bowl, whisk together the mayonnaise, lemon juice, and dill. Spread half of the mixture on top of the steaks, reserving the rest.

Grill the steaks for 4 to 5 minutes, mayo-side down, making sure the mayonnaise doesn’t overly brown. If it does start to discolor significantly, reduce the heat. Cover the steaks with the remaining mayonnaise mixture, flip them over, and continue to grill for another 4 to 6 minutes, or until they are done through. Serve immediately with lemon wedges. Serves 4.

Grilled Salmon with Citrus Salsa

  • 2 salmon fillets, 8 ounces each, skin on
  • 2 oranges, peeled, sectioned, and cut into bite-sized pieces
  • 1 cup canned pineapple tidbits, undrained
  • ½ cup diced fresh mango
  • 2 jalapeño peppers, seeded and minced
  • 6 tablespoons orange juice
  • 2 tablespoons diced red bell pepper
  • 4 teaspoons sugar
  • 2 tablespoons chopped fresh cilantro

In a bowl, combine all ingredients except salmon to make the citrus salsa. If you want a little less heat, use only 1 jalapeño pepper. Refrigerate the salsa before using.

Scrub the grill rack clean with a wire brush, and then rub with a small amount of canola oil. This will prevent the fish from sticking. Preheat the grill to a medium-high heat. Salmon doesn’t need a lot of flavor added, so just rub a little olive oil into the fish, and season with salt and pepper.

Place the fish, flesh side down first, onto the grill. Depending on thickness, grill the salmon for 6 to 7 minutes per side. The fish is done when opaque throughout when tested with a fork. Serve immediately with the citrus salsa. Serves 2.

Spicy Grilled Shrimp

  • 2 pounds large shrimp
  • 1 teaspoon chili powder
  • 1 teaspoon vinegar
  • ¼ teaspoon pepper
  • 1 clove garlic, minced
  • ½ teaspoon salt, or to taste
  • 1 teaspoon basil
  • 1 tablespoon finely chopped fresh mint
  • ¾ cup salad oil

Preheat the grill to a medium-high heat.

Peel and devein the shrimp and place them in a glass or ceramic dish. Combine the next seven ingredients. Stir in oil. Mix until well blended. Pour over shrimp. Toss to coat the shrimp. Cover and marinate in refrigerator for 4 hours to overnight.

Thread shrimp on skewers. Grill over medium high heat for 4 to 6 minutes, turning once, or until done through. Serves 6.

Grilled Halibut with Pesto

  • 1 cup loosely packed basil leaves
  • 1 garlic clove, peeled
  • ¼ cup pine nuts
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup plus 2 tablespoons olive oil
  • 4 (6 ounce) halibut portions

Preheat grill to medium-high.

In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Process until smooth. With machine on, slowly pour in ⅓ cup olive oil. Transfer pesto to a small bowl, cover, and set aside at room temperature.

Brush halibut portions on both sides with remaining 2 tablespoons oil. Season with remaining salt and pepper. On a well-oiled grill, grill the halibut 4 to 5 minutes per side, or until opaque and done through.

Transfer to individual serving plates. Top each portion with a spoonful of pesto while hot and serve at once. Serves 4.

Grilled Shellfish Medley

  • 1½ Lb. small littlenecks, scrubbed
  • 1/2 cup chopped parsley
  • 1 1/2 Lb. mussels, scrubbed & de-bearded
  • 1/4 cup chopped fresh basil
  • 1/2 Lb. bay or sea scallops
  • 2 Tbsp. minced garlic
  • 1/2 Lb. cleaned squid tubes, cut into ½-inch rings
  • 1/2 tsp. dried red pepper flakes
  • 1 cup finely chopped tomato
  • 1/2 cup white wine

Preheat the grill to high. Discard any clams or mussels with broken shells or shells that do not close when tapped. Cut large sea scallops in half horizontally. Cut eight pieces of foil (preferably heavy duty) about 1½ feet long and double up the pieces, to make 4 pouches. Distribute the clams, mussels, squid and scallops evenly in the center of each piece of foil; mound the seafood slightly rather than spreading it out.

Sprinkle the tomato, parsley, basil, garlic and dried red pepper flakes evenly over. Finally, spoon 2 tablespoons white wine over each mound of seafood. Pull the two shorter sides up over the seafood and gather the long ends securely over the top. Seal with a pinch or twist in the foil. Try not to enclose the seafood too snugly, but allow room for the steam to develop in the package.

Set the seafood packages on the grill, cover the grill and cook for about 12 minutes (if you do not have a covered grill, cook for about 16 minutes). Partly open one pouch and see if the clams and mussels are open and the scallops are opaque through. If not, reclose the pouch and continue cooking for another few minutes. To serve, open the top of the pouches and partly fold down the sides, creating a rustic bowl. Put any unopened clams or mussels directly on the grill and leave for a few minutes until they open. If they do not open, discard them. Serves 4.

Barbecued Chilean Sea Bass with Orange

  • 1 to 1½ lb. Chilean sea bass fillet
  • 1 Tbsp. brown sugar or honey
  • ¾ cup orange juice
  • 2 cloves garlic, minced
  • 3 Tbsp. tomato paste
  • 1 tsp. grated orange zest
  • 2 Tbsp. vegetable oil
  • 1 tsp. ground ginger
  • 2 Tbsp. vinegar
  • ½ tsp. dried hot red pepper flakes

Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated. Cover and marinate in the refrigerator for 1 to 3 hours. Preheat the grill or broiler. Grill or broil the fish about 4 inches from the heat until well browned on one side, approximately 3 to 5 minutes. Brush with more marinade and cook on the other side until no longer opaque in the center. Serves 4.

Maple-Glazed Salmon Fillets

  • 4 (6 to 8 oz.) salmon fillets
  • pinch cayenne pepper
  • ½ cup maple syrup
  • 1 tsp. grated orange zest
  • ¼ cup orange juice
  • Salt and pepper to taste

In a shallow dish, mix together the maple syrup, orange juice, orange zest and cayenne pepper. Place the fish, flesh side down, in the mixture and let marinate for up to 6 hours. Refrigerate if marinating longer than 20 minutes. Lightly oil the grill. Preheat the grill to medium-high. Remove the fish from the marinade and let the excess moisture drip off. Season to taste with salt and pepper. Grill the fish until the salmon is just opaque through and flakes easily when tested with a fork, about 4 to 6 minutes on each side. Serves 4.

Orange-Glazed Swordfish

  • 1½ lb. swordfish
  • 4 Tbsp. light soy sauce
  • 1 cup orange juice
  • 2 Tbsp. cornstarch
  • 2 Tbsp. fresh grated ginger
  • 2 Tbsp. water
  • 4 Tbsp. sesame oil

In a shallow glass dish, combine the swordfish with half of the orange juice, ginger, sesame oil and soy sauce. Marinate in the refrigerator for 30 minutes, turning occasionally. Preheat the grill. Drain and grill the swordfish for six to seven minutes per side, until the swordfish is opaque in the center.

In a small bowl, mix together the cornstarch and the water. Place the remaining marinade ingredients in a small saucepan and bring to a boil. Add the cornstarch mixture to the pan and cook until thickened, about 1 minute, stirring constantly. Spoon the orange sauce over the fish and serve. Serves 3.

Grilled Salmon Kebabs with Dill

  • 2 10-inch skewers
  • 1 Tbsp. chopped fresh dill weed
  • 1 lb. center-cut salmon fillet, skinned
  • 1 tsp. minced garlic
  • 1 medium zucchini
  • 2 Tbsp. olive oil
  • ¼ cup dry white wine
  • 6 cherry tomatoes

Preheat the grill. If using bamboo skewers, soak in warm water for 15 minutes.

Pat salmon dry and cut into cubes. Cut zucchini into 3/4-inch rounds. In a bowl stir together wine, oil, dill and garlic. Add salmon, zucchini and tomatoes, tossing to coat. Let stand, covered, for 15 minutes. Alternately thread salmon, zucchini and tomatoes onto skewers and season with salt and pepper, if desired. Grill kebabs on an oiled rack set 5 to 6 inches above the flame. Turn occasionally, until salmon is just cooked through, about 6 to 8 minutes. Serves 2.

Pasta with Red Clam Sauce

  • 1 Lb. Minced Clams
  • 16 oz. Italian style tomatoes, cut
  • 3 cloves garlic, minced
  • 2 Tbsp. parsley flakes
  • 1 Tbsp. olive oil
  • ½ tsp. dried basil
  • ¼ tsp. black pepper
  • 16 oz. pasta
  • ¼ tsp. crushed red pepper

Cook the pasta according to package directions. Drain the clams, reserving the liquid. In a large skillet over medium heat, sauté garlic for 30 seconds; add black pepper and red pepper. Cook and stir for 30 seconds more. Add reserved clam juice and undrained tomatoes to the skillet. Stir in parsley and basil, and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add minced clams, and continue simmering for 15 minutes or until the sauce reaches the desired consistency. Serve over cooked pasta. Serves 4.

Stir-fried Scallops and Apples

  • 1 Lb. bay scallops
  • 3 Tbsp. margarine
  • 2 stalks celery
  • 1 fresh lemon
  • 2 apples

Coarsely cut celery, and slice scallops. Peel and quarter apples. Heat margarine in a heavy skillet over high heat and stir-fry the celery for about 2 minutes. Add the scallops, sprinkling with juice from half the lemon. Add cut apple pieces to the mixture and cook for another 2 to 3 minutes, stirring constantly. Add more margarine if needed. Sprinkle with the juice from the remaining half of the lemon. Serves 3.

Easy Pasta and White Clam Sauce

  • 1 Lb. fresh minced clams
  • ¼ tsp. crushed red pepper
  • ¼ cup minced onion
  • ½ cup cream
  • ½ cup olive oil
  • 1 Lb. pasta, cooked and drained
  • ½ cup chopped parsley
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 egg yolk, lightly beaten

Heat oil in frying pan. Add onion and garlic and sauté until soft but not brown. Add fresh clams and liquid. Cook, stirring constantly, about 3 minutes or until clams are cooked through. Add parsley, red pepper and cream. Toss with Parmesan cheese and egg yolk. Serve immediately. Serves 3 to 4.

Lobster Thermidor

  • 4 1½ Lb. lobsters, cooked
  • 1/8 tsp. paprika
  • 6 Tbsp. butter
  • 1½ cups half-and-half
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. sherry
  • 1 tsp. salt
  • ½ cup shredded Cheddar cheese
  • ½ tsp. ground nutmeg
  • parsley, for garnish

Remove lobster meat, but leave the shells whole. Do not twist the head from the tail, and leave the antennae on the head. Wash and drain the lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and wrap shells; refrigerate both. About 25 minutes before serving place butter in a 3-quart saucepan over medium heat and blend in flour, salt, nutmeg and paprika. Stir in half-and-half and sherry. Cook, stirring, until thickened. Add meat and cook just until heated, stirring occasionally. Preheat the broiler. Place shells on rack in broiling pan. Fill with lobster mixture and sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate, garnish with parsley. Serves 4.

Dad's Famous Stuffed Shrimp

  • 12 jumbo shrimp
  • 4 Tbsp. butter
  • 4 oz. bay scallops
  • ½ cup crushed Ritz crackers
  • 4-oz. crabmeat
  • ½ cup crushed Saltines
  • ½ cup water

Peel and devein the shrimp, leaving the tails intact. Remove and discard the large vein running along the back, or outside curve, of the shrimp. Preheat the oven to 375ºF. Cut the scallops into small pieces. In a small saucepan, combine the scallops, 2 tablespoons butter and the water. Boil the scallops until cooked through, about one minute. Drain, reserving the liquid. Shred the crabmeat, and melt the remaining 2 tablespoons butter. Combine the crabmeat, scallops, Ritz crackers, Saltines and melted butter. Mix well. Mix in the reserved liquid, in small amounts, until the stuffing reaches the desired consistency. Split the shrimp along the back, and arrange on a greased cookie sheet. Place equal amounts of the stuffing on each of the shrimp. Sprinkle with paprika, if desired. Bake 20 minutes, or until done. Serves 4.

Baked Scallops

  • 4 tablespoons butter, melted
  • 1½ pounds bay scallops, rinsed & drained
  • ½ cup seasoned dry bread crumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried parsley
  • 3 cloves garlic, minced
  • ¼ cup grated Parmesan cheese

Preheat oven to 400ºF.

Pour melted butter into a 2-quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in the preheated oven until scallops are firm, 18 to 20 minutes. Serves 4.

Perfect Scalloped Oysters

  • 1 pint shucked oysters
  • 2 cups med/coarse crushed Ritz or Townhouse crackers
  • ½ cup butter, melted
  • ¾ cup light cream
  • ¼ cup oyster liquor
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon salt

Preheat the oven to 350˚F. Drain oysters, reserving ¼ cup of the liquor.

Combine the crumbs and the butter. Spread ⅓ of the crumbs in a shallow casserole dish. Cover with half the oysters Sprinkle with pepper to taste. Use another ⅓ of the crumbs and spread a second layer; cover with remaining oysters.

Combine cream, oyster liquor, Worcestershire sauce and salt. Pour over oysters. Top with remaining crumbs. Bake at 350˚F for about 40 minutes.

Seafood Catizone

  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon fennel seeds, crushed
  • ⅓ cup grated Parmesan cheese
  • ½ pound medium uncooked shrimp, peeled & deveined
  • ½ pound bay scallops
  • 8 ounces linguine, freshly cooked
  • Additional grated Parmesan cheese

Melt butter with 2 tablespoons oil in a heavy large skillet over medium heat. Add garlic, basil, fennel and sauté 1 minute. Add shrimp and scallops and sauté until both are just opaque, about 4 to 5 minutes.

Place linguine in a bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add ⅓ cup grated Parmesan cheese and toss again. Pass additional Parmesan separately. Serves 2.

Clams Portuguese

  • 1 pound soft Spanish chorizo sausage, casing removed, crumbled
  • 2 large green bell peppers, cut into ⅓-inch thick slices
  • 2 8-ounce bottles clam juice
  • 1 cup dry white wine
  • ¼ teaspoon dried crushed red pepper
  • 36 littleneck clams
  • ¾ cup chopped fresh cilantro, divided
  • 1 red bell pepper
  • 1 lemon, cut into 8 wedges

Heat a large pot over medium-high heat. Add first 3 ingredients to the pot; sauté until vegetables are tender and sausage is brown, stirring frequently and breaking up the sausage with the back of a fork, about 10 minutes. Add clam juice, wine, and crushed red pepper. Bring to a boil.

Reduce heat to medium; simmer 3 minutes. Add clams; cover and cook until the clams are open, about 8 to 10 minutes. Discard any clams that do not open. Stir in ½ cup cilantro.

Transfer mixture to a large bowl. Top with ¼ cup cilantro and red bell pepper. Garnish with lemon wedges.

Shrimp & Broccoli over Pasta

  • 1 pound linguine
  • 1 pound broccoli, cut into 1-inch florets
  • 3 tablespoons butter
  • 1 pound shrimp, shelled & deveined
  • 3 tablespoons olive oil
  • ½ medium red bell pepper, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup grated Romano cheese

In a large pot of boiling, salted water, cook linguine until tender but still firm, 8 to 10 minutes. Drain well.

Meanwhile, in a large saucepan of boiling, salted water, cook broccoli until just tender, about 2 minutes. Drain into a colander, rinse under cold running water, and drain well.

In a large non-reactive skillet, melt butter over medium heat. Add shrimp and cook, turning once, until pink and curled, 2 to 3 minutes. Remove shrimp to a plate and set aside. (Do not overcrowd pan. Cook in two batches if necessary, using additional butter if needed.)

In the same skillet, heat olive oil over medium-high heat. Add red bell pepper and garlic and cook, stirring occasionally, until tender, 2 to 3 minutes. Pour in wine, raise heat to high, and boil until reduced by half, about 2 minutes. Return broccoli and shrimp to pan, lower heat to medium, and season with salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.

New England Clam Chowder

  • 4 slices bacon, diced
  • 1½ cups chopped onion
  • 1½ cups water
  • 4 cups peeled and cubed potatoes
  • 1½ teaspoons salt
  • ground black pepper to taste
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 2 (10 ounce) cans minced clams

1. Place diced bacon in large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Lobster Bisque

  • 2 Lobsters, medium sized
  • ¼ cup Soft butter
  • ¼ cup flour
  • 3 cups milk; heated
  • ¼ tsp. Nutmeg
  • 1 cup cream; hot but not boiling
  • ¼ cup Dry sherry
  • 1/8 tsp. Parsley; minced
  • 1/8 tsp. paprika
  • 2½ cups poultry stock
  • 1 onion; sliced
  • 4 celery stalks; with leaves
  • 2 cloves garlic, whole
  • 1 bay leaf
  • 6 Peppercorns

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with soft butter, blend in the flour. Gradually pour into this mixture the heated milk and nutmeg.

When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Manhattan Clam Chowder

  • 10 to 12 lbs. Quahogs
  • 4 sm. onions, minced
  • 4 oz. salt pork
  • 1 can stewed tomatoes, drained
  • 6 to 8 potatoes, peeled & diced
  • 1 can tomato paste

Vigorously scrub clams under running water to clean. In 2 inches water, steam the clams until open, reserving liquid. Remove from the shell and chop fine. Dice the salt pork and fry until just crisp. Discard crisp pieces and sauté clam meat and onion in renderings; remove and set aside. Cook potatoes in fresh water until tender. Discard water. Add all ingredients to potatoes, adding reserved clam juice as necessary. Add extra bottled clam juice or water if required. Simmer 30 minutes and serve with oyster crackers. Serves 6 to 8.

New England Fish Chowder

  • ½ lb. bacon, cut into 1-inch pieces
  • 2 cups milk or half-and-half
  • 1 small onion, finely chopped
  • 2 lb. cod fillets, cut in 2-inch chunks
  • 2 medium potatoes, peeled and cut into ½ -inch dice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cups clam juice

In a large saucepan, cook the bacon over medium-high heat, stirring, until browned and crisp, about 3 minutes. Remove with a slotted spoon to drain on paper towels. Pour off all but 2 tbsp. fat. Add onion to the bacon fat and cook over medium heat, stirring occasionally, until softened, about 2 to 3 minutes. Add potatoes, clam juice and milk or half-and-half. Bring to a simmer over medium-high heat, lower heat to medium, and cook 5 minutes. Add fish and cook 10 to 12 minutes, or until potatoes are tender and fish is opaque throughout. Add cooked bacon and season with salt and pepper to taste. Serves 4.

Bouillabaisse (Fish Stew)

  • ¼ cup olive oil
  • 1 cup chopped onion (optional)
  • 3 cloves garlic, crushed
  • 4 bottles clam juice -- (8 oz.)
  • 2 cans whole (1 lb. 12 oz.)peeled tomatoes, undrained
  • 1 orange peel spiral (2-inches)
  • ¾ Tsp. salt
  • 1 lb. cod steaks
  • ¼ Tsp. crumbled saffron
  • ¼ Tsp. fennel seed
  • 1/8 Tsp. dried thyme leaves
  • 1/8 Tsp. pepper
  • 2 bay leaves
  • 2 Pkg. frozen rock-lobster tails -- (8 oz.)
  • 1 lb. halibut steaks
  • ½ lb. sea scallops

Heat olive oil in an 8-quart kettle. Add chopped onion and 3 cloves garlic; sauté until onion is tender, about 5 minutes. Add clam juice, undrained tomatoes, ¾ cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered, 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1½-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces; simmer covered 10 minutes. Add sea scallops and simmer, over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute different varieties of fish, if desired.

Creamy Shrimp and Tomato Chowder

  • 2 stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 Tbsp. olive oil
  • 2 (14.5 oz.) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 8 oz. medium peeled cooked shrimp
  • 1/2 cup whipping cream
  • 1/2 cup water
  • Ground Black Pepper
  • Slivered fresh basil
  • Focaccia wedges

In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.

Ladle chowder into bowls; top with basil Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).

Easy Cioppino

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14½ ounces) Italian style stewed tomatoes, undrained
  • 1 cup dry red wine or beef broth
  • 1 cup spicy V-8 juice
  • 8 ounces clam broth
  • 1 teaspoon salt
  • 1 pound haddock or cod, cut into bite-size pieces
  • 12 littleneck clams, cleaned
  • 1 pound medium-sized raw, peeled & deveined shrimp

Melt butter in a 4 quart stock pot over medium-high heat. Cook onion, bell pepper and garlic in butter about 5 minutes, stirring occasionally, until tender.

Stir in tomatoes, wine, vegetable juice, clam juice and salt. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir in fish and clams. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Stir in shrimp. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until fish flakes easily with fork and shrimp are pink and firm. Discard any unopened clams. Serves 6.

Oyster Stew

  • ¼ cup butter or stick margarine
  • 1 pint shucked oysters, undrained
  • 2 cups milk
  • ½ cup half-and-half
  • ½ teaspoon salt
  • Dash of pepper

Melt butter in 1½ quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.

Heat milk and half-and-half in 2 quart saucepan over medium-low heat until hot. Stir in salt, pepper, and oyster mixture. Heat until hot. Serves 4.

Shrimp Gumbo

  • ¼ cup butter
  • 2 medium onions, sliced
  • 1 medium green bell pepper, cut into thin strips
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • ½ teaspoon red pepper sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 1 package (10 ounces) frozen cut okra, thawed
  • 1 can (14½ ounces) whole tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 pound uncooked medium-sized shrimp, peeled & deveined
  • 3 cups hot cooked rice
  • ¼ cup chopped fresh parsley

Melt butter in a 4-quart stock pot over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring occasionally, until bubbly; remove from heat.

Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occasionally.

Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley. Serves 6.

Spiced Pumpkin and Shrimp Soup

  • 2 medium onions, sliced
  • 2 medium carrots, sliced (1 cup)
  • 1 tablespoon snipped fresh cilantro
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground allspice
  • 2 cloves garlic, minced
  • 2 tablespoons butter or margarine
  • 1 14-ounce can chicken broth
  • 1 15-ounce can pumpkin
  • 1 cup milk
  • ½ pound cooked medium shrimp, peeled & deveined

In a large sauce pan, melt butter over medium heat. Cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butter, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally.

Transfer vegetable mixture into a blender or food processor. Add ½ cup of the chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan, combine the remaining 1¼ cups broth, the pumpkin, and milk. Stir in blended vegetable mixture and shrimp. Heat through. Serves 4.