Category Archives: Seafood

Pan-Seared Albacore Tuna Loin

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Ingredients:

  • 1 lb albacore tuna loin
  • 2 Tbsp vegetable oil

For the rub/crust:

  • 1/2 Tbsp paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon dried thyme
  • A heavy-bottomed pan big enough to cook your whole loin

Instructions

  1. Pat your loin dry so that your crust will adhere.
  2. Rub with a bit of olive oil then eason with sea salt,then roll in your crust rub.
  3. Heat your pan for 4 minutes, then add oil.
  4. When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side. 2 if you want it less rare. Your crust will get dark and crispy, this is good.
  5. Turn and repeat so the outside is uniformly cooked.
  6. Remove and slice crosswise into 1/3″ slices with a very sharp (serrated works well) knife.

From Sea Forager.

Pat Conroy’s Baby Crab Cakes

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Ingredients

  • 1 pound lump crabmeat
  • 1 egg white, light beaten
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely chopped chives
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground hot red pepper
  • 2 teaspoons coarse salt, divided
  • 3 tablespoons butter, divided
  • 3 tablespoons oil, cook’s preference, divided
  • Lemon wedges, optional

Instructions

Move the crabmeat to a large bowl and pour the egg white over the crabmeat in a slow stream, stopping occasionally to mix. When the crabmeat has absorbed the egg and feels slightly sticky to the touch, sift the flour over the crabmeat. Sprinkle with chives, peppers, and 1 teaspoon salt. Stir lightly from the bottom, but don’t overhand.

Separate the crabmeat into 16 caked by gently rolling each portion in a flattened palm. Gently press down to form the cake and move to a large plate. Sprinkle with remaining salt. Refrigerate for 1 hour.

Melt half of the butter and half of the oil in a large skillet. Move 8 of the crab cakes to the hot fat and cook until a crust forms, about 2 minutes. Turn carefully with a thin metal or plastic spatula and cook another 2 minutes. Remove to a plate and cover loosely with foil. Wipe out the skillet with a paper towel and melt the remaining butter and oil. Cook remaining crab cakes in the same fashion. Serve hot with optional lemon wedges.

Sablefish Fish Cakes

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Ingredients

  • 1 pound sablefish
  • 1 egg, lightly beaten
  • 1 tbsp flour
  • 2 tbsp panko, plus more for coating to cook
  • 2 green onions – thinly sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • pinch ground cayenne
  • Old Bay
  • 1 tbsp oil
  • 2 tbsp butter

Instructions

  1. Prep fish. Remove skin & bones if necessary. Slice into small cubes & transfer to a mixing bowl.
  2. Gently stir in egg, then sprinkle in flour, panko, scallions, salt & peppers over fish & stir.
  3. Scoop out roughly 1/4 cup fish mixture & use your hands to form into cakes. Transfer to a small sheet pan or plate. Sprinkle with Old Bay. Cover with saran & refrigerate for an hour.
  4. Pour some panko onto a small plate. Coat chilled fish cakes with panko.
  5. Heat a heavy pan over medium-high heat, melt in the butter & oil.
  6. Cook about 2-3 minutes per side, until golden & the fish is just cooked through.

Adapted from Seaforager based on Pat Conroy’s baby crab cake recipe from Mastering the Art of Southern Cooking.

Manila Clams with Spaghetti

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Ingredients

  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste

Prep

  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!

Instructions

  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Coconut-Panko Lingcod

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Ingredients

  • 1/2 cup panko
  • 1/2 cup unsweetened shredded coconut
  • 1 lb lingcod/rockfish/halibut
  • 1 egg beaten (+some water)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Neutral oil for frying

Instructions

  1. Cut the fish into a few small-medium sized pieces
  2. Mix the panko and the coconut together in a large shallow bowl
  3. Beat the egg in a separate bowl
  4. Heat about 1/2″ of oil in your pan or skillet, and when it’s good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it’s a nice golden color all around and the fish is cooked through.

From Sea Forager.

Trout with Lemon Dill Sauce

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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoon of butter (divided)
  • ½ cup of white flour for dredging
  • 1 lb trout fillets
  • salt & pepper as you like it
  • 1 lemon, cut half into wedges and keep the other for zesting and squeezing
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
  • 2 tablespoons chopped fresh chives (scallions will do in a pinch)
  • 1 tablespoon honey
  • white wine

Instructions

  1. Preheat oven to 350.
  2. Pat fish fillets dry & salt and pepper the fish.
  3. Put about a ½ cup of flour in a shallow bowl or plate
  4. Heat your pan on medium-high, then add the oil and 1 tablespoon of butter, swirl to coat
  5. Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan
  6. Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit
  7. Pile your cooked fillets on a plate and transfer to the oven to stay warm
  8. Melt 1 tablespoon of butter in the pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat.
  9. Add fresh dill and chives and whisk as it heats through.
  10. Add honey, and zest half a lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texture
  11. Plate your fish, top with the sauce, squeeze with a lemon.

From Sea Forager.

Crab & Corn Chowder

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Ingredients

  • 3 slices bacon
  • 1 large leek
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 2 cups water
  • 1 cup frozen corn
  • 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 cup whipping cream
  • 8 ounces Dungeness crab meat, cooked and shelled

Instructions

  1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
  2. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
  3. Add wine and boil until almost evaporated.
  4. Add chicken stock, water, corn, potatoes, and salt.
  5. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
  6. Stir whipping cream into chowder.
  7. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.

Serve with cilantro purée.

Adapted from Sunset Magazine.

Halibut with Caper Vinaigrette

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoon mayonnaise
  • 1 clove garlic, crushed
  • 1 lemon, half of it juiced, the other half sliced in wedges for serving
  • 2 tablespoons champagne or red wine vinegar
  • 2 tablespoons capers
  • 1 teaspoon mustard
  • fresh thyme
  • salt & pepper

Instructions

  1. Season your fillets with salt & pepper
  2. Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
  3. Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
  4. While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
  5. Flip your fish and continue cooking, skin-side down, for 2 minutes
  6. Lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through.
  7. Plate, topping with more of the warm sauce, and enjoy!

From Sea Forager.