Tag Archives: seaforager

Sablefish Fish Cakes

by

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

by

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

by

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

by

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.

Halibut with Caper Vinaigrette

by

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.