CHARLESTON SEAFOOD--FISH RECIPES

Fish recipes - baked, broiled, stewed fish and more.

Asian Grilled Salmon

6 Salmon Fillets
1 1/2 tbs. brown sugar
2 tsp. butter
2 tbs. Dijon mustard
1 tbs. olive oil
2 tsp. grated ginger
1 tbs. soy sauce

In small saucepan, melt butter and brown sugar. Whisk in Dijon mustard, olive oil, grated gin and soy sauce.

Construct a "tray" for salmon fillets out of aluminum foil. Place fillets on aluminum foil, and pour sauce over salmon. Place on grill (medium heat) and cook for approximately 20 minutes.

Order Seafood Online

Tilapia with Brie & Tomato

Brie & Tomato Pasta

1/4 lb. tomatoes, seeded and chopped
1/4 lb. Brie cheese, cut in 1/2" cubes
1 cup fresh basil, chopped
1/4 cup onions, minced
1/4 cup olive oil
1/4 cup toasted pine nuts
1/4 tsp. salt
1/2 tsp. pepper

Grilled Tilapia

6 tilapia fillets
1/4 cup olive oil
1/4 cup basil, chopped
1/4 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Mix in large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.

Cook pasta according to product directions; drain well. Toss hot pasta with tomato/cheese mixture. Mix oil, basil, garlic, salt and pepper until well blended.

Brush oil on fillets and grill or broil until cooked. Serve 1 cup pasta with tilapia.

Order Seafood Online

Cod Tacos with Salsa

1 cup fresh orange, peeled and segmented
1/2 lb. avocados, peeled and pitted
1 oz. fresh lime juice
1/4 cup sliced green onions
1/4 cup chopped cilantro
Crushed red pepper flakes (to taste)
Salt (to taste)

6 cod fillets
4 tbs. olive oil
Lemon-pepper seasoning (to taste)
1 oz. fresh lime juice
Corn tortillas

Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions and cilantro in bowl. Add pepper flakes and salt to taste.

For each serving, sauté a cod fillet in 1/2 tablespoon oil; season with lemon-pepper. Sprinkle fillet with 2 teaspoons lime juice. Break cod into chunks.

Spoon cod and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

Order Seafood Online

Cod Chowder with Black Beans & Corn

1 1/2 lbs. Cod
1 cup onions, halved & sliced
1 can diced tomatoes in juice
1 can black beans, drained and rinsed
I can corn, drained
1/2 cup green chilies, canned or fresh/seeded

2 cups chicken or fish broth
1 tbs. fresh lemon juice
1 tbs. chili powder
1/2 tsp. toasted cumin seeds
1/4 tsp. garlic powder
2 tbs. vegetable oil.
Tortilla chips (if desired)

In large pot, combine onions, tomatoes in juice, black beans, corn and chilies. Add broth, lime juice, chili powder, cumin seeds, and garlic powder. Bring to a boil; reduce to a simmer and cook 10 minutes.

Pan-sear cod in lightly oiled non-stick skillet for about 3 minutes; add Cod to chowder. Simmer chowder an additional 20 minutes over medium-low heat. Portion about 1 1/2 cups into each bowl. Garnish with chips nl1/17

Order Seafood Online

Honey-Dijon Salmon

4 Salmon Steaks
1/4 cup honey
2 tbs. Dijon mustard
1 1/2 tbs. melted butter or margarine
4 sheets of aluminum foil (12 x 18 inches)

2 tsp. Worcestershire sauce
1 tbs. cornstarch
1/8 tsp. white pepper
1 lb. fresh asparagus
1/3 cup chopped walnuts

Preheat oven to 450 degrees. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.

Center one-fourth of asparagus on each sheet of foil. Top with salmon steaks. Drizzle with honey-mustard sauce. Sprinkle with walnuts. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 17-23 minutes on a cookie sheet in oven.

Order Seafood Online

Sesame-crusted Perch

4 fillets of perch
3/4 cup sesame seeds
3 cloves garlic
1/2 tsp. salt
Juice of 4 lemons
3 tbs. water

Preheat oven to 400 degrees. Place the sesame seeds in a large heavy-bottomed frypan and toast over a medium heat without adding any oil, shaking the pan back and forth vigorously from time to time, until the seeds are lightly browned.

Turn on a food processor and drop in the garlic cloves one by one, followed by the sesame seeds, the salt, lemon juice and water.

Lightly oil an oven dish, arrange the perch fillets on the bottom and pour over the sesame mixture.

Cover and bake for 10 minutes.

Order Seafood Online

Rainbow Trout with Wild Mushrooms

12 Rainbow trout fillets
3 tbs. olive oil
3 cups shallots
3 cups mushrooms, sliced

3/4 cup soy sauce
3/4 cup dry sherry
3/4 cup water
Black pepper (to taste)

In a large pan, cook oil and shallots covered over medium heat until translucent. Add mushrooms; continue cooking covered until soft. Stir in soy sauce, sherry and water. Simmer one minute. Remove from heat, season with pepper. Keep warm until serving.

Brush skillet lightly with oil. Sauté trout flesh-side down for 2 minutes. Gently turn trout; cook two minutes more or until trout turns opaque. Serve immediately with warm mushroom sauce. nl5/1

Order Seafood Online

Grilled Cod with Red & Green Pepper Sauce

4 fillets of cod
4 red peppers
4 green peppers

6 tbs. olive oil
Juice of 1 lemon
Salt & pepper

Place peppers on grill and cook on all sides until almost completely covered with black blisters (gives the peppers a delicious, slightly smoky flavor). Place under cold water and peel off blistered skin, open peppers and remove seeds. Puree red peppers in a blender with 3 tbs. olive oil and juice of 1/2 lemon. Set aside and then puree green peppers separately, with the remaining 3 tbs. olive oil and juice of 1/2 lemon. Season with salt & pepper.

Brush fillets with oil. Grill for 5 to 6 minutes per side.

Pour red and green peppers sauces onto a serving platter from opposite ends, so they meet in the middle. Place grilled cod over the sauce, and serve immediately.

Order Seafood Online

Tilapia in White Wine Sauce

8 Tilapia fillets
1 1/2 cups dry vermouth
8 egg yolks
salt & pepper to taste
2 tbs. chopped shallot
2 tbsp chopped parsley
1 1/4 cups butter pieces
2 tbsp heavy cream

In a skillet, bring the vermouth, shallot and parsley to a boil. Lower the heat and simmer 10 minutes. Add the tilapia and poach gently until it flakes easily with a fork. There should be enough wine to cover the fillets. Add more wine if necessary. Move the fillets to a flat ovenproof baking dish, season with salt and pepper and keep warm. Boil the liquid until it is reduced to one-half cup. In the top of a double boiler, mix the cooking liquid, butter and egg yolks. Mix the sauce until it thickens. Add the heavy cream and pour the sauce over the fillets. Sit under a hot broiler for a few seconds to glaze the top. Serve at once. Nl 11-15

Order Seafood Online

Spanish Baked Flounder

2 lbs. flounder fillets
1 clove garlic, minced
2 medium tomatoes, thinly sliced
2 tbs. parsley
1/2 small cucumber, thinly sliced

1 tbs. white wine
1/4 cup onion, chopped
2 tbs. lemon juice
1/4 cup green pepper, chopped
1/2 tsp. marjoram
2 tbs. butter or margarine

Place fish fillets in a non-stick or greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with wild rice.

Order Seafood Online

Mackerel with Tomato and Pepper Sauce

6 mackerel fillets

1/4 cup olive oil

2 tsp. minced garlic

1 cup, sliced onion (thin)

1/2 tsp. red pepper flakes

1 cup sliced (sweet) green pepper

Salt and pepper to taste
1 bay leaf
1/2 tsp. saffron (optional)
2 large tomatoes, chopped
4 anchovies, chopped

Preheat oven to 450 degrees. Heat 3 tablespoons of oil in skillet and add the garlic. Cook briefly and add the onion. Add the pepper flakes and cook until onion starts to brown lightly. Add the bay leaf, saffron, and tomatoes. Cook, stirring occasionally, about 5 minutes.

Grease a 10" x 16" baking dish with the remaining tablespoon of oil. Arrange mackerel fillets side by side in the dish. Sprinkle with salt and pepper. Pour the sauce on top and sprinkle with salt and pepper. Dot with the chopped anchovies. Bake 30 minutes. Place under the broiler for 2 minutes.

Order Seafood Online

Cheddar Dill Cod Charleston Seafood Recipe Contest WinnerCharleston Seafood Recipe Contest Winner

1 cup mayonnaise

1 cup plain yogurt

1 cup sour cream

2 1/2 cup grated extra sharp cheddar cheese

1/3 cup chopped fresh dill
2 1/2 lbs. cod
Gently combine first 5 ingredients in a mixing bowl.

Place cod in a rectangular baking dish. Spoon and spread cheddar/dill mixture over fish evenly. Bake 45 minutes in 375 degree preheated oven or until bubbling. Garnish with lemon and fresh dill stem..

Special thanks to Todd Cochran of Pittsburgh, PA for entering this recipe in the Charleston Seafood Recipe contest.

Order Seafood Online

Southern Italian Fish Stew

1 tbsp. olive oil

3 large garlic cloves (minced or pressed)

1 1/2 lbs. ripe fresh or canned tomatoes (with juice), peeled and chopped

1/2 tsp. hot pepper flakes (or to taste)
1/2 cup dry wine
4, 6 ounce thin grouper steaks (or other firm-fleshed fish)
Fresh ground pepper

Heat olive oil in a large heavy-bottomed casserole and sauté the garlic over medium-low heat until golden. Add the tomatoes, parsley, hot pepper flakes, and some salt. Bring to a simmer and cook, stirring, for ten minutes. Add the white wine, bring back to a simmer, add the fish steaks, and cook for five to ten minutes, until they are cooked through. Season to taste with more salt and pepper to taste. To serve, place a piece of fish on each plate and spoon the sauce over.

Order Seafood Online

Braised Sea Bass with Saffron Stock

Ingredients

4, 8 oz. Seabass Filets

2, oz. chopped plum tomatoes

1 1/2 oz. sliced shallots

1 oz. sliced Cremini mushrooms

1 oz. sliced shitake mushrooms

4 oz. saffron stock (see recipe)

1 oz. Chardonnay

1 oz. butter

1 oz fresh herb mix (basil, parsley, chives)

Grit cake (your favorite recipe)

Saffron Stock

1 lb. flounder bones
1/4 lb. yellow onions.
1/2 lb. celery
2 cups Chardonnay
2 cups clam juice
1 pinch saffron
Water (to cover bones)

This fabulous recipe is from The Boathouse restaurant in Charleston, S.C.

Saffron stock procedure. Place all stock ingredients (except saffron) into a pot and bring to a boil. Slow simmer for 45 minutes. Strain, reserve liquid. Add saffron, cover, let steep.

Add all other ingredients into saffron stock (except Seabass, butter, herbs and grit cakes) and finish in the oven at 350 degrees. Sear Seabass in hot pan. Brown on both sides. Finish sauce with butter and fresh herbs. Plate fish on top of grit cakes, and pour sauce on top.

Order Seafood Online

Dry Cured Smoked Salmon Appetizer - With Wasabi Cream

Dry Cure Mix

6 1/2 oz. Kosher salt

3 oz. brown sugar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. nutmeg

1/2 tsp. ground sage

1/8 tsp. ground thyme

Mix Ingredients thoroughly

Salmon

4-5 lbs. salmon fillets

Wasabi Cream

1 1/2 oz. Wasabi powder
1/2 cup heavy cream
1 1/4 oz. sour cream
1/4 cup rice vinegar
1/4 cup water (to thin if necessary)

Mix carefully so there are no lumps

This fabulous recipe is from The Boathouse restaurant in Charleston, S.C.

Place 1/4" of dry cure on salmon and let dry in cooler for 4 hours or overnight (leave uncovered). Some at 100 degrees for approximately 2 hours or until salmon is medium (140 degrees internal temperature). Serve with garnish plate with baby greens and fresh tomatoes and crackers.

Order Seafood Online

Italian Tuna Steaks with Fennel

2 tablespoons olive oil

2 garlic cloves, minced or put through a press

4 small to medium-sized fennel bulbs, thinly sliced salt and freshly ground pepper

4 tuna steaks (4 to 6 ounces each), about I inch thick

1 to 2 tablespoons finely chopped fresh parsley

lemon wedges for serving

Serves 4

Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside.

Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan. Cover the pan and place over medium heat. Let sweat for about 1 minute, then turn the steaks and cook 1 minute on the other side. Check for doneness by pressing the steaks with your finger. They should be slightly pink in the middle and supple and soft to the touch. Be careful not to overcook or the tuna will be as dry as cotton.

Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator. nl 4/10

Order Seafood Online

Roast Grouper with Sautéed Mushrooms & Garlic Broth

4, 7 oz. filets of Black Grouper

1 qt. fish fume

2 tbs. of shallots, chopped

8 oz. mushroom stems

2 bunches of sage

2 bunches flat leaf parsley

8 oz. white wine

2 heads garlic, roasted

4 oz. butter

Serves 4

Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley.

Sweat further, add white wine. Reduce by 1/2. Strain and place in blender. Add about 4 oz. of butter. Salt and pepper to taste.

Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top.

Order Seafood Online

Fish Recipes, Continued...