![\"image:](\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-scaled.jpg\")
<\/a>Mariner\u2019s Menu<\/em>, North Carolina Sea Grant\u2019s popular online seafood guide, includes hundreds of free recipes. Enjoy these seasonal favorites.<\/p>\n\n\n\n
Saut\u00e9ed Tuna Steaks with Tarragon<\/strong> (above)<\/p>\n\n\n\n
- \n
- 4 tuna steaks, about 1 inch thick<\/li>\n\n\n\n
- \u2154 of a cup of dry white wine<\/li>\n\n\n\n
- 1 tablespoon of finely chopped fresh tarragon or 1 teaspoon dried<\/li>\n\n\n\n
- salt<\/li>\n\n\n\n
- freshly ground black pepper<\/li>\n\n\n\n
- \u00bc cup of butter<\/li>\n<\/ul>\n\n\n\n
In a small bowl, mix the wine and tarragon. Lightly salt and pepper the fish. Melt butter on medium-high in a large skillet. Add steaks and cook about 3 to 6 minutes per side or until it reaches your preferred doneness. Spoon tarragon wine over the steaks as they cook. Place fish on a serving platter, and pour the remaining wine mix over them.<\/p>\n\n\n\n
![\"image:](\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-1024x683.jpg\")
<\/a>Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n Baked Clams with Garlic Butter<\/strong><\/p>\n\n\n\n
- \n
- 36 littleneck clams<\/li>\n\n\n\n
- \u00bc pound of butter, softened<\/li>\n\n\n\n
- 2 tablespoons of coarsely chopped garlic<\/li>\n\n\n\n
- 3 tablespoons of coarsely chopped green onion, including tops<\/li>\n\n\n\n
- \u00bd cup of coarsely chopped fresh parsley<\/li>\n\n\n\n
- \u00bc cup of dry white wine or chicken broth<\/li>\n\n\n\n
- \u00bc cup of fresh bread crumbs<\/li>\n\n\n\n
- \u00bc teaspoon of salt<\/li>\n\n\n\n
- \u00bc teaspoon of freshly ground black pepper<\/li>\n\n\n\n
- 4 tablespoons of freshly grated Parmesan cheese<\/li>\n\n\n\n
- rock salt<\/li>\n<\/ul>\n\n\n\n
Preheat the oven to 450\u00b0F.<\/p>\n\n\n\n
Scrub the clams thoroughly with a stiff brush under cold, running water. Open clams, and discard the top shell.<\/p>\n\n\n\n
Combine the butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.<\/p>\n\n\n\n
Place the clams on the half shell in a bed of rock salt in a cooking pan. Spoon the butter mixture evenly over clams. Sprinkle with the remaining Parmesan. Bake until clams are done and cheese is melted, about 6 to 8 minutes.<\/p>\n\n\n\n
![\"image:](\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-1024x683.jpg\")
<\/a>Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n *Oyster Fritters<\/strong><\/p>\n\n\n\n
- \n
- chopped oysters (about 1 cup)<\/li>\n\n\n\n
- 1 egg, beaten<\/li>\n\n\n\n
- flour<\/li>\n\n\n\n
- salt and pepper<\/li>\n<\/ul>\n\n\n\n
Mix together chopped oysters, beaten egg, and seasonings. Add just enough flour to hold it together. Drop by spoonful into hot grease. Fry until golden.<\/p>\n\n\n\n
*This recipe was contributed by the late Eloise Pigott of Gloucester, N.C.<\/em><\/p>\n\n\n\n
For more free seafood recipes, visit <\/strong><\/em>MarinersMenu.org<\/a><\/em><\/strong>. <\/em>
<\/p>\n\n\n\nFROM THE WINTER 2025 ISSUE<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"
![\"image:](\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-scaled.jpg\")
<\/a>![\"image:](\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-scaled.jpg\")
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