Side Dish Recipes

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Ingredients

4 tablespoons butter

1 tablespoon garlic, minced

1 teaspoon lemon juice

1 teaspoon paprika

2 lobster tails

Salt and pepper to taste

Parsley to taste, finely chopped

Directions

1. Cut the lobster tails almost all of the way down the middle with kitchen shears.
2. Melt the butter in a saucepan, add in the garlic, parsley, paprika, salt, and pepper. Stir to combine.
3. Brush or spoon the butter mixture onto the lobster meat.
4. Place the lobster tails into the air fryer. Cook for 5 to 7 minutes at 375 degrees Fahrenheit, depending on the size of the tails.
5. Top with a squeeze of lemon juice and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

½ medium-sized onion, diced

2 tablespoons olive oil

1 cup Arborio rice

½ bottle pale ale

14 ounces chicken stock, hot

7 ounces water, hot

1 cup pink shrimp, cooked

1 king crab leg, cut into quarter inch rounds, cooked

1 tablespoon tarragon, chopped

1 tablespoon chives, chopped

2–3 tablespoons butter

¼ cup parmesan cheese

Directions

1. In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate. Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy).
2. Fold in king crab, pink shrimp, chopped herbs, butter, and parmesan cheese.

Recipe courtesy of Chef Stefani Marnon, Alaska Chef, 2005 Great American Seafood Cook-off.

Ingredients

Grain Mustard Aioli

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2 egg yolks

2 cloves garlic

1 tablespoon freshly squeezed lemon juice

1 tablespoon champagne vinegar

2 teaspoons whole grain mustard

½ cup extra-virgin olive oil

½ cup canola oil

Kosher salt and freshly ground black pepper

Angels on Horseback

9 slices bacon

18 medium to large oysters, shucked

4 lemon wedges

¼ cup of Grain Mustard Aioli

Directions

Grain Mustard Aioli

1. In a food processor fitted with the metal blade, puree the yolks, garlic, lemon juice, vinegar, and mustard until combined.
2. Scrape the sides down with a rubber spatula and pulse a few more times to make sure the ingredients are well blended.
3. With the food processor running, slowly add the oils in a thin stream through the tube and let them emulsify with the yolks. If the mixture becomes too thick, add a few drops of cold water and continue adding the oil. The finished aioli should easily coat a spoon.
4. Season with salt and pepper. Refrigerate in an airtight container for up to five days.

Angels on Horseback

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the bacon slices flat on a baking sheet with about ½ inch between them. Bake until slightly crispy but still pliable enough to wrap around the oysters, 15 to 18 minutes.
3. Remove the bacon from the oven and turn up the oven to 425 degrees.
4. Let the bacon cool slightly, then cut the slices in half crosswise. Wrap each shucked oyster with a bacon slice and secure by pushing a toothpick through the oyster. Place on a clean baking sheet.
5. Bake the wrapped oysters until the bacon is crisp and the oysters are warmed through, about 6 minutes. Serve with lemon wedges and aioli on the side.

Recipe courtesy of Chef Jeremy Sewall, adapted from The Row34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar.

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Ingredients

2 cups coarsely chopped clams

¾ cup clam liquid

2 cups fresh breadcrumbs

1 cup freshly grated Parmesan cheese

2 tablespoons minced fresh parsley

¼ teaspoon pressed garlic

1 teaspoon oregano

½ teaspoon dry thyme

½ teaspoon dry basil

½ cup dry white wine

Freshly ground black pepper, to taste

2 tablespoons olive oil

Rock salt

Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Scrub the clams thoroughly under cold, running water. Open the clams, reserving ¾ cup clam liquid. Discard the top shell (keep the bottom shell!) and chop the clam meat.
3. In a medium bowl, combine the clam liquid, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, thyme, basil, wine, pepper, and olive oil.
4. Place the clams on the bottom half shell in a bed of rock salt in a cooking pan. Top each with the breadcrumb mixture.
5. Bake until browned and the clams are cooked through. About 10 to 15 minutes.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

1 large acorn squash, quartered and seeds removed

½ cup of apricot nectar, divided

1 teaspoon salt, divided

1 teaspoon white pepper, divided

½ teaspoon olive oil

3 green onions, thinly sliced, plus additional for garnish

¼ cup of dried apricots, chopped

1 garlic clove, minced

¼ cup half-and-half cream

2 6-ounce cans of lump crabmeat, drained

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place acorn squash in a greased 13x9-inch baking pan. Drizzle it with ¼ of a cup of the apricot nectar and sprinkle with ½ teaspoon each of salt and white pepper.
3. Bake, covered, until fork-tender. Approximately 35 to 40 minutes.
4. While the squash bakes, heat butter and oil in a large skillet over medium-high heat.
5. Add the green onions and cook for 5 minutes or until tender, then add the dried apricots and garlic; cook 1 minute longer.
6. Stir in the half-and-half and the remaining apricot nectar, salt, and white pepper. Bring to a boil and then reduce the heat to let it simmer for 5 minutes.
7. Gently stir in the crab; heat through.
8. Arrange the squash on a serving dish and add the crab mixture over top. Sprinkle with additional green onions and serve hot.

Recipe and photo courtesy of the Seafood Nutrition Partnership.

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Ingredients

2 large russet potatoes, peeled and quartered

4 tablespoons salted butter, divided

1 small Vidalia onion, chopped

½ teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon ground black pepper

1 pound cooked fresh lobster meat, claws, knuckles, and tail, coarsely chopped

¼ cup chopped fresh flat-leaf parsley

⅓ cup chopped fresh celery leaves from stalks of celery

4 large eggs

Salt and pepper to taste

Directions

1. Place potatoes into a saucepan and cover with water so that it is 2 inches above the potatoes. Bring potatoes to a boil over high heat, reduce heat to a simmer, and cook until almost tender but still firm. About 15 minutes. Drain well, let cool, then finely chop and set aside.
2. Melt 2 tablespoons of butter in a large cast-iron or non-stick skillet over medium heat. Add the onion and cook until translucent and soft. Add the potatoes back into the pan, fold gently to combine, then raise the heat up to medium-high.
3. Let cook without stirring, until the potatoes start to turn golden brown. About 6 to 8 minutes. Then stir gently and repeat the process until the potatoes begin to crisp evenly. About 15 minutes total.
4. As potatoes brown, begin cooking fried eggs. In a separate non-stick skillet, melt the remaining 2 tablespoons of butter. Crack the eggs in the pan, and season to taste with salt and pepper. Place a lid over the pan and cook until the whites are solid but the yolks are still runny. About 5 to 7 minutes. 
5. When potatoes are browned, reduce heat to low and stir in the Old Bay seasoning, garlic powder, pepper, fresh lobster, parsley, and celery leaves.
6. Divide the hash among 4 bowls or plates and top each with a fried egg. Serve immediately and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

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Ingredients

10 jalapeño peppers, sliced in half lengthwise and seeds removed

3 tablespoons sour cream

4 ounces cream cheese, softened to room temperature

2 teaspoons lemon juice

½ cup roma tomatoes, diced

2 slices bacon, cooked and crumbled (optional)

4 ounces pre-cooked lobster meat, finely chopped

Salt and pepper to taste 

Directions

1. Preheat the oven to 425 degrees Fahrenheit and coat a baking sheet or baking dish with non-stick cooking spray.
2. In a medium bowl, combine sour cream, cream cheese, bacon (optional), lemon juice, chives, and salt and pepper. Add lobster meat and gently stir into the filling mixture.
3. Arrange sliced jalapeño halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
4. Bake at 425 degrees Fahrenheit for 10 minutes, or until the top of the filling is golden on the edges. You can put the oven on broil for the last couple of minutes to get the nice golden-brown color and ensure the peppers are cooked through.

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

Mac and Cheese

1 pound of high quality dry pasta in a shape that will hold sauce well, such as orzo or a flat, ribbon pasta

8 ounces of mascarpone

4 ounces of creamy goat cheese

Pinch of ground nutmeg

½ teaspoon sea salt

Pinch of white pepper

2 ounces of heavy cream

Butter Poached Lobster

1 ½ pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail)

1 pound of salted butter

1 tablespoon of water

Directions

1. Set out all ingredients at room temperature 1 hour before preparing.
2. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.
3. Cut butter into 1-inch chunks. Hold at room temperature up to 1 hour. Bring 1 tablespoon of water to a boil in a heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low.
4. If using claw or knuckle meat, add meat to the pan. Do not chop or cut the meat. If using tail meat, cut tails into 1-inch medallions. Gently incorporate into butter. Cover and hold at low heat until ready to serve.

Recipe adapted from Chef Margaret Salt McLellan, Maine Chef, 2011 Great American Seafood Cook-off.

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Ingredients

Mussels Gratin

1 medium leek, whites finely sliced (reserve trim)

½ of a medium fennel bulb, cored and finely sliced (reserve trim)

1 celery stalk, finely sliced (reserve trim)

1 garlic clove, finely sliced

4 tablespoons of butter

1 cup of cream

2 pounds of blue mussels

½ cup of white wine (Chablis, Sauvignon Blanc, or Chardonnay)

1 small bag or box of panko

1 teaspoon thyme

Salt

Brown Butter Breadcrumbs

3 tablespoons of unsalted butter

¼ cup of panko breadcrumbs

1 teaspoon of thyme, stripped from the stem and chopped

1 teaspoon of fennel fronds, stripped from the stem and chopped

1 teaspoon of lemon zest

Salt to taste

2 tablespoons of parmesan cheese, grated

Directions

Steam the Mussels

1. Wash and de-Biss the mussels. Discard any broken or dead mussels.
2. In a medium pot or steep-sided pan, heat 3 tablespoons of butter over medium-high heat and add the reserved leek greens and fennel and celery trim. Cook until tender and lightly caramelized.
3. Add the wine and mussels, cover and steam for 4 minutes.
4. Transfer the mussel mixture to a strainer/colander over a medium bowl and allow to cool.
5. Once cool, remove the mussels from their shells and transfer the leftover liquid to a tall narrow vessel. Reserve the mussels and discard the shells.

Mussels Gratin

1. Heat a 12–14 inch pan over medium heat. Add 1 tablespoon of butter and the thinly-sliced leeks, fennel, and celery. Cook until softened, reducing the heat if browning occurs. 
2. Add the garlic and cook for about 30 seconds. Then add the wine, cooking until reduced.
3. Add the cream, bring the mixture to a simmer and reduce until thickened.
4. Add the reserved mussels and gently reheat them. Adjust seasoning with salt and consistency with the reserved mussel broth. Be cautious not to add any sediment from the bottom of the reserved mussel broth.
5. Serve from the pan or transfer to warmed serving dishes. Top generously with the brown butter breadcrumbs recipe below.

Brown Butter Breadcrumbs

1. Heat a saute pan over medium-low heat and add the butter. Cook until the butter stops foaming.
2. Add the panko breadcrumbs and cook, stirring frequently, until lightly browned.
3. Add in the chopped thyme and cook while stirring for 15 seconds.
4. Remove from heat and add the lemon zest, fennel, and salt to taste.
5. If adding cheese, allow the mixture to cool before mixing it in.

Recipe by Chef Robert Dumas, in collaboration with the Maine Aquaculture Innovation Center as part of their Farmers MAI-Kit cooking demonstration series.

Ingredients

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2 cups oysters, drained, coarsely chopped, liquid reserved

2 sleeves saltine crackers, crushed

½ cup butter

½ cup onion, chopped

½ cup green onions, including tops, chopped

½ cup celery, chopped

½ cup heavy cream

1 teaspoon dried thyme

¼ teaspoon salt

½ teaspoon black pepper, freshly ground

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Melt the butter and add the onion, green onions, and celery and lightly sauté. Remove from heat.
3. Add the cream, thyme, salt and pepper.
4. In a large bowl, combine crushed crackers and vegetable mix.
5. Add the oysters to the bowl and toss lightly. Add reserved oyster liquid until stuffing is moist, about ¼ of a cup.
6. Place in a shallow greased baking pan. Bake, uncovered, at 400 degrees Fahrenheit until done through and crusty on top, about 30 to 40 minutes.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Batter Mix

¾ cup flour

2 tablespoons olive oil

1 cup warm water

2 egg whites, beaten stiff

½ teaspoon salt

Sardines

1 ½ pounds fresh sardines, cleaned

6 sprigs fresh parsley, fried

2 lemons, quartered

Salt to taste

2 cups frying oil

Directions

1. To make the batter, blend flour, oil, water, and salt in a medium-sized bowl. Then, fold in egg whites.
2. Dip sardines into the batter mixture, one by one, and place them into hot (350 degrees Fahrenheit) frying oil.
3. Drain the batter-fried sardines on paper towels and sprinkle with salt. To serve, place sardines on a plate, sprinkle with fried parsley, and garnish with lemon slices.

Recipe credit: Chef Robert Mancuso, Sardine Factory Restaurant, Monterey, California.

Ingredients

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For Sauce

½ cup mayonnaise

1 tablespoon sambal (chili sauce or paste)

1 tablespoon sriracha

¼ teaspoon sesame oil

½ teaspoon sugar

1 teaspoon lemon juice

For Salmon Cups

12 ounces salmon, cubed

2 tablespoons kewpie mayonnaise

1–2 tablespoons sriracha

1 tablespoon lime juice

1 teaspoon sesame oil

½ tablespoon low sodium soy sauce

½ teaspoon chili powder

3 nori sheets, each cut into 4 squares

1 ½ cups cooked sushi rice

Optional Garnishes

1 avocado, sliced

1 cucumber, diced

Green onion, thinly sliced

Sesame seeds

Unagi (eel) sauce

Directions

1. To make sauce, mix together the mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon in a small bowl. Cover and place in the refrigerator until ready to use.
2. Cut the salmon into small cubes. In a bowl, combine the salmon with the mayonnaise, sriracha, lime juice, sesame oil, soy sauce, and chili powder. Mix together until marinaded evenly. Cover and place in the refrigerator until ready to use.
3. Preheat the oven to 400 degrees Fahrenheit. 
4. Add a spoonful of rice to each nori square, then press into a cupcake tin (tip: waiting until the rice has cooled off will help prevent the nori wraps from wilting).
5. Spoon about 1 to 2 tablespoons of the marinated salmon mix onto the top of each nori and rice bowl.
6. Bake in the oven for 15 minutes. You can turn the oven to broil for an additional 2 minutes for a caramelized look.
7. Remove the cups from the oven. Add the sauces and garnishes of choice. Enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

NOLA BBQ Sauce

6 ounces white Worcestershire sauce

16 ounces Abita SOS beer, or another similar wheat pilsner

1 ounce hot sauce

2 cloves garlic, minced

1 ounce rosemary, finely chopped

4 ounces heavy cream

4 ounces butter

1 tablespoon black pepper

½ ounce oil

Salt to taste

Shrimp

8 head-on shrimp, body peeled

½ cup corn starch

½ cup flour

2 cloves garlic, thinly sliced

½ teaspoon cayenne pepper

2 green onions, sliced thin

16 ounces corn oil

6 ounces of NOLA BBQ Sauce

Directions

Sauce

1. Heat oil in a saucepan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by ½. Add Worcestershire, cream, and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.

Shrimp

1. Combine flour, salt and cornstarch. Toss shrimp in the flour mixture.
2. Heat oil in a heavy sauce pot to 350 degrees Fahrenheit. Fry shrimp in oil for 2 to 3 minutes. Remove from oil and allow to drain on a dry paper towel.
3. Toss cooked shrimp with cayenne, garlic, green onions, and NOLA BBQ sauce.

Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off

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Ingredients

4 tablespoons (½ stick) unsalted butter, melted

2 large eggs

1 ½ cups buttermilk

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon fine sea salt

½ teaspoon black pepper

1 ½ cups sugar kelp, chopped

1 cup sharp cheddar cheese

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Oil or butter a 9-inch by 5-inch loaf pan and line it with a sheet of parchment paper.
3. Melt the butter in the microwave or on the stove top and let it cool. Once cool, whisk eggs and buttermilk together with the melted butter.
4. In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Add in the grated cheese and sugar kelp and toss loosely into the flour mixture.
5. Add the liquid mixture to the flour mixture and combine using a rubber spatula until there are no dry spots.
6. Distribute into the loaf pan and bake for 40 to 50 minutes, or until a toothpick comes out clean.

Recipe by Christina Ng, courtesy of the National Seaweed Hub

Ingredients

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¼ cup toasted hazelnuts, coarsely chopped

10 ounces shaved Brussels sprouts (store-bought or done at home on a mandoline)

5 dates, pitted, coarsely chopped

Kosher salt and freshly ground black pepper

2 ounces parmesan, shaved

Extra-virgin olive oil

Crushed red pepper flakes (optional)

1 pound dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Directions

1. In a medium bowl, toss the hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper.
2. Add the parmesan and 3 tablespoons of extra-virgin olive oil and toss gently; season with red pepper flakes (if using).
3. Heat 1 tablespoon of oil in a large well-seasoned cast iron skillet or a nonstick skillet over medium-high heat.
4. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add the scallops to the skillet, avoiding overcrowding, and cook about 1 ½ to 2 minutes per side or until the scallops are just beginning to turn opaque. Avoid overcooking.
5. Serve the scallops over the shaved Brussels sprout salad.

Recipe and photo courtesy of the Seafood Nutrition Partnership.

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Ingredients

Sauce

4 ounces goat cheese, crumbled

½ cup plain Greek yogurt (regular or non-fat)

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon minced green onion or chives

Cod Cakes

1 pound Alaska cod filets, fresh, thawed, or frozen

1 cup cooked instant mashed potatoes

½ cup chopped green onion

1 tablespoons each fresh parsley and thyme leaves, chopped

2 garlic cloves, minced

1 egg, beaten

Salt and pepper, to taste

2 tablespoons unsalted butter

2 tablespoons canola oil

Directions

Sauce

1. Blend together the goat cheese, yogurt, lemon juice, zest, and green onion to make the sauce.
2. Serve sauce with cod cakes.

Cod Cakes

1. Fill a large sauté pan or stockpot with enough water to cover the cod filets; bring the water to a simmer.
2. Rinse any ice glaze from frozen Alaska cod filets under cold water.
3. Once the water is simmering, turn off the heat and gently add the cod; return heat to a simmer.
4. Once simmering again, cover the pan tightly and cook for 4 to 5 minutes for frozen seafood, or 2 minutes for fresh/thawed fish.
5. Turn off the heat and let the cod rest in liquid for 5 minutes, or until the seafood is opaque throughout.
6. Remove cod from water; cool slightly and flake into small pieces.
7. Stir together the cooked cod flakes, mashed potatoes, green onion, parsley, thyme, garlic, and egg, just until blended. Season the mixture with salt and pepper to taste.
8. Divide the mixture into ¼ cup portions; flatten each portion into 3-inch diameter patties.
9. Heat butter and oil in a pan over medium heat, mixing while heating.
10. Add the cakes (in batches) and sauté until browned on both sides; keep warm.

Photo and recipe credit: The Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

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Ingredients

36 small clams in the shell

½ cup dry white wine

2 tablespoons unsalted butter

1 bowl of unsalted butter, melted for serving

1 lemon or lime, cut into wedges

Directions

1. Scrub the clams thoroughly with a stiff brush under cold running water.
2. Place the wine and butter in the bottom of a large pot or steamer.
3. Place a rack in the pot and arrange the clams on the rack.
4. Cover and steam for 6 to 10 minutes or until the clams open.
5. Arrange the clams in their shells in shallow soup bowls and pour the broth over them.
6. Serve with the melted butter and lemon wedges.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor in No-Salt Seafood: All the Flavor without the Salt.

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Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

¾ cup granulated sugar

¾ cup brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate morsels

1 tablespoon dried sugar kelp flakes

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the flour, baking soda, and salt in a small bowl. 
3. Beat the butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition.
4. Gradually beat in the flour mixture. Then stir in the chocolate morsels and seaweed flakes.
5. Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe courtesy of Stonington Kelp Company. For more great recipes visit their Baking with Sugar Kelp page.

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Ingredients

4 cups dashi (instructions below)

¾ cup blanched sugar kelp

7 ounces soft or silken tofu

4-5 tablespoons miso

1 green onion

Directions

1. Start by thoroughly rinsing your fresh kelp. Once rinsed well, place ¼ cup of kelp in a pot with 4 cups of water and bring it to a simmer for 5 to 10 minutes. Strain out the kelp and reserve the broth; this is called dashi and it will be your soup base.
2. Return the dashi to the pot and heat over medium, making sure it doesn’t boil.
3. In a separate bowl, add 4 to 5 tablespoons of miso paste and mix it with a small amount of the dashi until completely dissolved. Then add the dissolved miso into the pot.
4. Cut your silken tofu into ¼ to ½-inch cubes and add them to the miso soup with ½ cup of additional kelp and chopped green onion before serving.

Recipe by Claire Bastarache courtesy of the National Seaweed Hub