MARINER’S MENU: Autumn Flavors That Bring Heat

In North Carolina, whether by the coast or inland, seafood is part of the identity of the state. Just that word can inspire neighborhood shrimp boils, community fish frys and the best little restaurants by the coast.

With over 300 miles of coastline, opportunities to enjoy seafood cross all seasons. Even with the changing colors of the leaves and cooling temperatures heralding the end of summer, seafood can be enjoyed in the later months of the year.

While many of us are no longer at the beach and instead are returning to school and work, don’t let the distance from the waves be discouraging. There still are many ways to enjoy seafood into the autumn months. Fish markets are opening farther inland, making this week’s catch more accessible. Also, not all seafood recipes need a grill.

As you are headed indoors, consider trying one of our featured recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas. Autumn is a perfect time to buy shrimp, grouper and clams. Broiling, sautéing and baking are all great options to warm up as the weather brings you inside. If that doesn’t beat the cold, maybe the Tabasco sauce or red pepper flakes in the recipes will.

Through Dec. 31, 2017, get 15 percent off Mariner’s Menu when you use the discount code NCSG_15 at ncseagrant.ncsu.edu/bookstore. Visit the Mariner’s Menu blog at marinersmenu.org for more recipes and updates. — D.C.

BROILED SHRIMP WITH FRESH PARSLEY

• 1 pound medium or large shrimp
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1/4 cup snipped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon Tabasco sauce

Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes.

Broil about 4 inches from heat until done, about 5 to 6 minutes, turning once. Serves 3 to 4.

GROUPER AND VEGETABLE STIR-FRY

• 1 pound grouper, cut into 1-inch chunks
• 6 tablespoons vegetable oil
• salt
• freshly ground black pepper
• 1 medium head cauliflower, cut into bite-size pieces
• 1 medium green or red bell pepper, cut into strips
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 4 tablespoons water
• 6 tablespoons soy sauce
• cooked rice (optional)

Heat 2 tablespoons oil in large skillet over high heat. Lightly salt and pepper fish and cook until golden and almost done, about 3 to 4 minutes. Remove with slotted spoon. Heat remaining oil. Add cauliflower to skillet. Stir in ginger, garlic and pepper flakes. Add water and cook, stirring occasionally, until vegetables are crisp-tender, about 3 to 4 minutes. Stir in soy sauce and mix well. Add fish and cook until done, about 2 to 3 minutes. Serve over rice, if desired. Serves 6.

BAKED STUFFED CLAMS

• 2 cups coarsely chopped clams
• 3/4 cup clam liquor
• 2 cups fresh bread crumbs
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon pressed garlic
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 cup dry white wine
• freshly ground black pepper
• 2 tablespoons olive oil
• rock salt

Scrub clams thoroughly under cold, running water. Open clams, reserving 3/4 cup of clam liquor. Discard top shell. Chop clams.

In medium bowl, combine clam liquor, crumbs, Parmesan, parsley, garlic, oregano, thyme, basil, wine, pepper and olive oil. Place clams on the half shell in a bed of rock salt in cooking pan. Top each with crumb mixture. Bake at 450 F until browned and clams are done, about 10 to 15 minutes. Serves 6 to 8.

This article was published in the Autumn 2017 issue of Coastwatch.

For contact information and reprint requests, visit ncseagrant.ncsu.edu/coastwatch/contact/.