Sustainable Seafood Recipes

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Ingredients

8 ounces surimi (imitation crabmeat), leg style

½ cup Japanese rice-wine vinegar

6 tablespoons sugar

1 tablespoon salt

1 ½ cups Japanese short-grain rice

4 sheets nori (Japanese seaweed), each cut crosswise into 2 pieces approximately 4 by 9 inches

1 ripe avocado

Toasted sesame seeds, optional

2 tablespoons wasabi powder

Soy sauce

Bamboo sushi rolling mat

Directions

1. Combine vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and let cool. Wash the rice in cold water until the water runs clear. Combine rice with 1 ¾ cups of water and cook in a rice cooker for 45 minutes (or follow directions on the package for stove-top cooking). Place cooked rice in a large bowl. Pour ¾  cup of the cooled vinegar mixture over the rice and stir. Wait until the rice cools to body temperature before making rolls (approximately 30 minutes).
2. Completely cover the bamboo rolling mat with plastic wrap and set aside. Peel the avocado and cut it into 16 slices. Cut the cylinders of surimi lengthwise in half. Lay one sheet of nori on the counter and—with hands moistened with water—pat rice onto the surface. Sprinkle toasted sesame seeds over rice. Turn the nori over onto the plastic-covered bamboo rolling mat, rice-side down, with 1 of the long sides along the edge where you will begin rolling. With this long side facing you, place two pieces of avocado and two pieces of surimi across the length of the seaweed side, about 1 inch up from the bottom. Lift the edge of the mat and roll the long edge of the nori firmly over the avocado and surimi. Continue to roll firmly, remove roll from mat, and cut with a very sharp knife into six equal pieces. Repeat with remaining nori. Rolls can be wrapped in plastic and left at room temperature for ½ hour. Do not refrigerate.
3. Mix wasabi powder with 2 tablespoons of water. Arrange rolls on a plate and garnish with a large pinch of wasabi paste. Serve with soy sauce.

Recipe courtesy of Steve Fujii, Chef at Ebisu in San Francisco, California.

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Ingredients

1 can (6.5 ounces) chopped clams, drain and reserve juice

2 cans (6.5 ounces) minced clams, drain and reserve juice

2 stalks celery, thinly sliced

1 medium onion, diced

4 large baking potatoes cut into bite-size pieces

1 pound center cut bacon, reserve grease

½ teaspoon dried thyme

6 stems fresh thyme with leaves pulled off

1 cup heavy cream

2 cups half & half

4 cups milk

Directions

1. Cook the bacon, then place it on a layer of paper towels to remove excess grease. Do not drain the pain. Cook the onions and celery in the reserved bacon grease until they are soft and tender, approximately 5 minutes. Season with salt and pepper.
2. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add ¼ teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper.
3. Remove ¾ cup of the potato/onion/celery mixture and put it in a mixing bowl. Cover with ¾ cup of the broth, then puree with a hand blender (or puree in a blender).
4. Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper.
5. Serve with crumbled bacon and/or oyster crackers.

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

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This recipe works great with any thick-cut fish steaks, including opah, swordfish, grouper, tuna, or mahi.

Ingredients

1 pound opah, cut into 4 pieces

1 tablespoon ground coriander

1 tablespoon ground cumin

½ tablespoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon salt

Pinch of pepper

Directions

1. Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).
2. Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

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

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Ingredients

1 pound (four sticks) unsalted butter, softened to room temperature

½ cup brown sugar

¼ cup bourbon

⅔ cup peeled garlic cloves, finely chopped

1 10-ounce can of chipotle chilies in adobo sauce, chopped

50 oysters

Directions

1. In a medium bowl, dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well. It will remain a bit lumpy in texture. Use a food processor, if desired.
2. On a piece of parchment paper, pile the butter mixture along the center, working to form a “log”. Wrap the butter mixture and fold it into a log-shape. Refrigerate for at least an hour. The finished roll should be the dimension of a cube of butter, but about a foot long. (Note: While the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective.)
3. While the grill warms to medium heat, remove the butter mixture from the refrigerator and shuck the oysters. Cut butter into thin pats—about ¼ inch—and place a piece on each shucked oyster before placing the oysters on the grill. Wait for the butter to melt and start to bubble and allow the oysters sizzle for about one minute. Once the oysters and butter have bubbled, remove them from the grill. Let them cool for a moment and enjoy!

Recipe courtesy of Hog Island Oyster Company.

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Ingredients

3 tablespoons shallots, minced

¾ cup merlot wine

1 ½ cups huckleberries, frozen

¾ cup blueberries

1 ½ tablespoons sugar

1 ½ cups huckleberries, fresh

1 ½ tablespoons honey

Sea salt to taste (about ⅛ teaspoon)

½ teaspoon fresh ground black pepper

1 ½ teaspoons sherry vinegar

8 7-ounce portions sockeye salmon

Directions

1. In a heavy bottomed stainless steel pan, combine the shallots and merlot. Bring to a slow boil and reduce to about 3 to 4 tablespoons. Add the frozen huckleberries, blueberries, and sugar. Bring to a simmer and reduce by half.
2. Remove the pan from the heat. Add the fresh huckleberries, honey, sea salt, and pepper. Gently mix the compote together. Add the sherry vinegar. Taste and adjust salt, pepper, and honey to your preference. The compote is best served at room temperature, but should be refrigerated between uses.
3. For the sockeye salmon, season it lightly with kosher salt (just a pinch) and a little crushed fennel seed (about ½ teaspoon per 7-ounce portion). Grill it over a BBQ grill, or bake in the oven. Health code recommends cooking all fish to 145 degrees Fahrenheit, but if you prefer your salmon cooked medium-rare, cook it to 120 degrees.
4. Top each portion of salmon with about 2 tablespoons of the huckleberry compote and the side dishes of your choice. (Serving suggestion: with a wild mushroom gourmet rice blend, steamed broccolini, and spaghetti squash with honey and butter).
5. Notes: You can use either fresh or frozen huckleberries for the entire recipe. You can also substitute the huckleberries with blackberries to make a Blackberry Compote instead.

Recipe courtesy of Chef David Buchanan, owner of Chef's Resources.

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Ingredients

4 Alaska Sole filets (6 to 8 ounces each), fresh or thawed

4 tablespoons orange zest

½ cup orange juice

½ cup tahini

¼ cup finely chopped parsley

2 tablespoons minced garlic

⅓ cup lemon juice

⅓ cup water

Salt, to taste

Coarse black pepper, to taste

Directions

1. Add orange zest and orange juice to a large zip-top plastic bag. Add Alaska Sole filets, seal bag and turn several times to coat. Marinate in the refrigerator for 15 to 30 minutes. Remove filets from marinade; discard marinade.
2. Mix together tahini, parsley, garlic, and lemon juice. Add salt to taste; whisk in water.
3. Heat broiler/oven. Season the sole filets with salt and pepper; place on a spray-coated broiling pan and broil 5 to 6 inches from the heat source for about 5 minutes, until golden. Cook just until the fish is opaque throughout.
4. Drizzle with tahini sauce.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

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Ingredients

Swordfish

2–3 (6-ounce) Florida swordfish steaks

1 tablespoon olive oil

1 tablespoon all-purpose seasoning (your favorite)

1 tablespoon fresh herbs (such as parsley or thyme)

Sea salt and fresh ground pepper, to taste

Mango Chutney

2 Florida mangoes, diced small

½ cup Florida bell peppers, diced fine

2 tablespoons Florida Key lime juice

1 tablespoon Florida Orange Blossom honey

1 tablespoon olive oil

1 tablespoon unsalted butter

⅓ cup onion, diced fine

1 tablespoon white vinegar

¼ cup sweet chili sauce

¼ teaspoon red pepper flakes (or more, to taste)

½ teaspoon fresh ginger, grated

½ teaspoon curry powder

Sea salt and fresh ground pepper, to taste

Directions

1. Preheat the grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place the fish on the grill over direct heat and cook for 3 to 4 minutes (depending on thickness). Turn over and cook for an additional 3 minutes or until cooked through. Remove from heat and set aside.
2. On a hot grill or stove top, preheat a small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to a boil, reduce heat to simmer, and cook for 6 to 8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.

Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services.

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Ingredients

1 cup mayonnaise

3 tablespoons fresh lemon juice

⅛ teaspoon cayenne pepper

⅛ teaspoon salt

3 tablespoons lemon zest

4 tuna steaks, about 1-inch thick

¼ cup vegetable oil

salt

freshly ground black pepper

Directions

1. Prepare the lemon mayonnaise. In a small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.
2. Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on the other side. Spread with lemon mayonnaise. Serves 4.

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