{"id":1713,"date":"2010-09-01T11:06:00","date_gmt":"2010-09-01T15:06:00","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=1713"},"modified":"2024-09-19T14:39:43","modified_gmt":"2024-09-19T18:39:43","slug":"mariners-menu-fresh-seafood-ideas-autumn-catch","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fresh-seafood-ideas-autumn-catch\/","title":{"rendered":"Mariner’s Menu: Fresh Seafood Ideas: Autumn Catch"},"content":{"rendered":"\n\n\n\n\n
These recipes \u2014 from Mariner’s Menu: 30 Years of Fresh Seafood Ideas<\/em> by Joyce Taylor \u2014 use finfish and shellfish that are available from North Carolina waters in September, October and November. Check with your local fish market for their freshest offerings.<\/p>\n\n\n\n For information on seasonal seafood, go to: www.ncseagrant.org\/seafood or check the Mariner’s Menu blog at www.marinersmenu.org<\/a>. The Mariner’s Menu seafood resource book is available at many bookstores, or to order from North Carolina Sea Grant, call 919\/515-9101.<\/p>\n\n\n\n Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.<\/p>\n\n\n\n Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open.<\/p>\n\n\n\n Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.<\/p>\n\n\n\n Prepare Basil-Parmesan Butter and set aside.<\/p>\n\n\n\n Brush fillets with melted margarine.<\/p>\n\n\n\n Lightly salt and pepper. Bake at 450 F until fish flakes easily with a fork, about 30 minutes. Cut into serving-size pieces. Serve with Basil-Parmesan Butter. Serves 6 to 8.<\/p>\n\n\n\n Basil-Parmesan Butter:<\/strong><\/p>\n\n\n\n In small bowl, mix together margarine, basil, parsley, Parmesan, pepper and lemon juice. Spread over warm fish.<\/p>\n\n\n\n Remove any shell or cartilage from crab meat. Cook shrimp in salted or seasoned water until pink, about 3 to 4 minutes. Remove shrimp, reserving water. Cook scallops in same water about 2 to 3 minutes, just until tender. Drain well.<\/p>\n\n\n\n Peel shrimp.<\/p>\n\n\n\n Melt margarine in medium saucepan and blend in flour. Add milk gradually and cook over low heat, stirring constantly, until thick. Add sherry, Worcestershire, 1 tablespoon Parmesan, salt, pepper and paprika. Blend well. Add shrimp, scallops, flaked fish and crab meat. Pour into 1 1\/2-quart casserole.<\/p>\n\n\n\n Mix remaining Parmesan with bread crumbs and sprinkle over top. Bake at 375 F about 20 to 25 minutes, or until heated and bubbly. Serves 8 to 10.<\/p>\n\n\n\n This article was published in the Autumn 2010<\/a> issue of Coastwatch.<\/em><\/p>\n\n\n\nSteamed Clams in Wine Broth<\/h2>\n\n\n\n
\n
Baked Grouper with Basil-Parmesan Butter<\/h2>\n\n\n\n
\n
\n
Heavenly Seafood Casserole<\/h2>\n\n\n\n
\n