Bring the flavors of the ocean into your dining room this season.
Steamed, broiled, cooked in a bisque or prepared any which way, seafood makes a versatile and easy-to-prepare appetizer or entree that can please discerning palates.
The following recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor use finfish and shellfish that are available from North Carolina’s waters in September through November. Talk to your local seafood vendors about their freshest offerings.
For information on seasonal seafood, go to: www.ncseagrant.org/seafood or check the Mariner’s Menu blog at: www.marinersmenu.org. The Mariner’s Menu seafood resource book is available at many bookstores. Or to order a copy from North Carolina Sea Grant, call 919/515-9101.
— E.L.
STEAMED FLOUNDER WITH SHRIMP SAUCE
- 8 small flounder fillets
- 2 1/2 tablespoons margarine or butter, melted
- salt
- freshly ground black pepper
Prepare Shrimp Sauce and keep warm.
Bring water to boil in bottom of steamer. Brush fillets with melted margarine. Sprinkle lightly with salt and pepper. Place in top part of steamer. Cover. Steam until fillets flake easily with a fork, about 8 to 10 minutes. Serve with Shrimp Sauce. Serves 8.
Shrimp Sauce:
- 1/2 pound small shrimp, peeled
- 2 tablespoons margarine or butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons chopped fresh parsley
Chop shrimp coarsely. Melt margarine in small saucepan over medium heat. Cook shrimp until golden, about 2 to 3 minutes. Blend in flour and salt. Add milk slowly, stirring constantly. Continue to cook and stir until thick. Stir in parsley. Serve over warm fillets.
BROILED TUNA PROVENCAL
- 4 tuna steaks, about 1 inch thick 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- salt
- freshly ground black pepper
Prepare Provencal Sauce and keep warm.
Combine olive oil and lemon juice. Place steaks on greased broiler rack and brush them with oil mixture. Lightly salt and pepper.
Place steaks about 6 inches from heat source and broil until top side is tender, about 8 minutes. Turn and repeat until done, about 6 minutes. Serve with Provencal Sauce.
Provencal Sauce:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon pressed garlic
- 6 canned chopped tomatoes, drained
- 1 teaspoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
In small saucepan, heat oil. Add garlic and saute until tender. Add tomatoes and basil. Cover and simmer 10 to 15 minutes. Add parsley. Spoon over hot fish.
SHRIMP BISQUE
- 2 pounds shrimp, unshelled
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 4 tablespoons margarine or butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 teaspoon paprika
- 2 cups milk
- 2 cups light cream
- 1/4 cup finely chopped fresh parsley
Boil shrimp, peel and puree in food processor. In medium saucepan, melt margarine. Add onion and celery and cook until tender. Blend in flour, salt, pepper and paprika. Add milk slowly and cook, stirring constantly, until mixture begins to thicken. Add cream and continue to cook until thick, about 20 minutes. Add shrimp and heat. Garnish with chopped parsley. Serves 8 to 10.
This article was published in the Autumn 2011 issue of Coastwatch.
For contact information and reprint requests, visit ncseagrant.ncsu.edu/coastwatch/contact/.
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