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Posted on Mar 4, 2008 in From Gaff to Plate
Roasted Salmon With Roasted Shallots, Fingerling Potatoes, Bacon Red Wine Sauce
Salmon is one of the most versatile of fish in the entire ocean. It is highly regarded in all countries, along all coasts. In the 1980's I was only used to seeing salmon served with any type of butter sauce. Simple lemon butter, dill beurre blanc, brown butter etc. It was not until a dinner I attended in Strasbourg, where I saw salmon served in a completely different way, and that is with a hearty mushroom-red wine sauce with onions, roasted potatoes and bacon. Read More
Posted on Feb 6, 2008 in From Gaff to Plate
Tikin Xic
This fish recipe comes from the Ancient Mayan Southern region of Mexico. I experienced this down at a small fishing camp in Loreto a few years back. They used some of the local Bass, but any white fleshed fish would substitute nicely. Achiote Paste & Epazote can be found in large supermarkets, or Latin food stores. Cilantro will change the recipe, but be a good substitute should Epazote not be available. Tikin Xic 6 Servings Read More
Posted on Jan 23, 2008 in From Gaff to Plate
Fried Green Tomatoes With Grilled Sea Bass, Onions & Herbs
Fried Green Tomatoes With Grilled Sea Bass, Onions & Herbs 4 Ea. Green Tomatoes 1 Cup Egg/Flour/Milk Batter 2 Cups Italian Style Bread Crumbs 2 Cups Frying Oil Slice tomatoes, dip in the egg batter, then bread in the breadcrumbs & pan fry in medium high oil 2 minutes per side. Remove from pan and drain on paper towel. Keep warm. Read More
Posted on Jan 7, 2008 in From Gaff to Plate
New England Fried Schrod And Nantucket Bay Scallops With Green Cabbage & Carrot Slaw
There is no other fish that has influenced the entire world as much as the humble cod has. Fishing the outer islands of Boston Harbor every May during the 1980's, I would catch market-size "schrod" (fish between 8-12#) on cut clams. It was the first time I began to understand how important it was to find structure and fish on and around it. I quickly became a fan of fresh schrod and pollock. Any other white fleshed fish will work in this recipe. Read More
Posted on Dec 17, 2007 in From Gaff to Plate
Nantucket Bay Scallop Pasta
I had the pleasure of working in Boston for six years. It is where my fishing roots began and where I fished for cod, winter flounder, bluefish, cusk, monkfish & stripers on my 17' Boston Whaler. Nothing was better than a Wallaston Beach bluefish blitz on a clear August morning. During that time, scrod, striped bass and Nantucket Bay scallops became my favorite seafoods of all time. They still are today and autumn marks the beginning of the Nantucket Bay scallop season. Read More
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