May Seasonal Seafood
Selecting the best type of fish for a recipe is key to making delicious seafood. For the freshest flavors, choose a species that is in season and purchase it from a local seafood market if possible. So far in May, Locals Seafood in Raleigh has seen a variety of species coming in from fishermen, including bluefish, grouper, sturgeon, tuna and flounder. Captain Jim’s Seafood in Morehead City also recommends hard and soft shell blue crabs, clams, oysters and snapper this month.
This week, enjoy smoked bluefish and gruyère quiche, which is perfect for a May brunch.
Smoked Bluefish and Gruyère Quiche
To heated milk, add cheese and spices. Remove from heat slowly, add fish and onion, and gently fold in beaten eggs. Fill crusts and bake at 325 degrees for about 45 minutes.
Serve hot or cold. Serves 12.
This recipe was originally published in the Spring 2017 issue in Coastwatch. For more recipes from the issue, click here.