White Fish Recipes

Ingredients

2 medium avocados or 2 cups prepared guacamole

1 tablespoons fresh lime juice

1 tablespoons minced onion

1 tablespoons chipotle chile puree (canned chipotle chiles in adobo sauce, pureed)

2 tablespoons low-fat mayonnaise

4 Alaska cod fillets (4–6 ounces each), fresh, thawed or frozen

1 tablespoon olive, canola, peanut or grapeseed oil

1 teaspoon mesquite or Mexican seasoning

4 flour tortillas (10- to 12-inch), warmed

4 large iceberg or Romaine lettuce leaves, torn or shredded

Directions

1. Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise. Set aside.
2. Rinse any ice glaze from frozen Alaska cod fillets under cold water and pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the fillets with oil. Place fillets in the heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with seasoning. Cover the pan tightly and reduce heat to medium. Cook for an additional 2 to 5 minutes. Cook just until the fish is opaque throughout. Cool slightly and break into large chunks.
4. To serve, layer about ½ cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.

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

Ingredients

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1 15.2 ounce package of frozen breaded Alaska pollock filets

16 3-inch “street taco” corn tortillas

Shredded cabbage and sliced jalapeños, as desired

1–1 ½ cups pico de gallo sauce, or your favorite taco sauce

1 avocado, seeded, peeled, and finely diced

1 lime, cut into 8 wedges

Cotija cheese, crumbled if desired

Cilantro leaves, if desired

Directions 

1. Bake, air fry, or deep fry the breaded pollock according to the manufacturer's directions; keep warm.
2. Place the tortillas on a hot grill pan or griddle and warm them on both sides. Nestle them in a clean dish towel on a plate and set them aside until you're ready to assemble the tacos.
3. For each serving, stack two tortillas and add shredded cabbage, sliced jalapeño, pico de gallo, and avocados as desired. Top it all with a cooked filet, halved lengthwise.
4. Finish the tacos with a squeeze of lime juice and a sprinkle of cotija cheese and cilantro leaves, as desired.

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

Ingredients

Rockfish, halibut, or any other fileted fish you prefer

1 12 ounce beer (Light and crisp or malty beers work well. Try your favorite pilsner or Oktoberfest)

1 ½ cups flour

1 egg white

Preferred seasoning, generous to taste

Oil

Directions

1. Combine beer, flour, egg white, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
2. Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
3. Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
4. Pour enough oil into your pan so that it will come at least half-way up the side of your fish pieces. Heat to medium-high heat, but don’t allow it to burn or smoke. Before each batch, check to be sure there is enough oil in the pan. When adding more oil, allow it to heat up before adding fish. If the oil gets too hot, add a bit more oil or lower heat setting.
5. Pour batter into a shallow dish, and thoroughly coat each piece of fish. Ease each piece into the hot oil with tongs to avoid splashes. Be careful—the oil is hot! Once in the pan, use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes). Flip when underside is lightly browned and cook until both sides are similar in color.
6. Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy.
7. Optional: Finish with a bit of coarse or kosher salt.

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Ingredients

Fish Filets

1 ½ pounds black sea bass filets

3 tablespoons butter, melted

Salt and freshly ground black pepper, to taste

Dill Sauce

½ cup sour cream

¼ cup mayonnaise

1 ½ tablespoons fresh dill, minced

¼ teaspoon garlic, pressed

½ teaspoon lemon juice

⅛ teaspoon salt

⅛ teaspoon freshly ground white pepper

Directions

Fish Filets

1. Prepare the Dill Sauce and refrigerate for at least 1 hour.
2. Place an oven rack in the top third of the oven and preheat the broiler.
3. Brush the filets with melted butter and lightly season with salt and pepper.
4. Place the filets on a greased broiler pan and broil until the fish flakes easily with a fork. About 8 to 10 minutes.
5. Pour the Dill Sauce over the broiled filets to serve.

Dill Sauce

1. In a small bowl, combine the sour cream, mayonnaise, dill, garlic, lemon juice, salt, and pepper.
2. Refrigerate for at least 1 hour and then spread over broiled fish filets to serve.

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

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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.

Ingredients

Fish and Stuffing

2 pounds hake (or other thin white fish)

8 ounces picked crab meat

¼ cup panko breadcrumbs

¼ cup parsley, chopped

½ shallot, finely diced

4 tablespoons butter

Pepper

Paprika

Sauce

½ shallot, finely diced

3 tablespoons butter

1 tablespoon parsley, chopped

Juice of ½ lemon

¼ cup heavy cream

Directions

Fish and Stuffing

1. Mix crab meat with breadcrumbs, parsley, and shallot into melted butter in a sauté pan until well mixed and breadcrumbs are slightly browned.
2. Cut fish into portions long enough to wrap around the stuffing.
3. Stuff hake (or other white fish) with the crab stuffing. Roll and place on a baking rack, using toothpicks to keep the fish closed if needed.
4. Sprinkle tops of rolled fish with black pepper and paprika.
5. Bake at 400 degrees for around 10 minutes, or until the fish is cooked.

Sauce

1. Melt 3 tablespoons of butter in a small pan.
2. Add the diced shallot, parsley, and lemon juice to the melted butter.
3. Add the heavy cream and reduce to desired consistency.
4. Serve stuffed fish with the sauce ladled on top.

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Ingredients

3 poblano peppers

1 large onion, roughly chopped

1 ½ pounds tomatillos, husks and stems removed

2 serrano peppers, stems removed

3 medium cloves garlic, peeled

2 cups homemade or store-bought, low-sodium chicken stock

1 cup loosely packed picked-fresh cilantro leaves and fine stems, plus chopped cilantro for garnish Kosher salt and freshly ground black pepper

1 ½ pounds (about 6, 4–6 ounces each) wild Alaska pollock filets, patted dry

16 soft corn tortillas

8 ounces shredded pepper-Jack cheese, divided

1 cup Mexican-style crema, divided*

Directions

1. Adjust broiler rack to 8 inches below element and preheat broiler to high.
2. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil about 10 to 12 minutes, turning vegetables occasionally, until tomatillos and serranos are completely softened and lightly charred. Transfer tomatillos and serranos to a bowl.
3. Continue broiling poblanos until they are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil.
4. Continue broiling onion and garlic until they are softened and charred, about 5 minutes longer. Transfer to the bowl with tomatillos, along with any juices and set aside.
5. Adjust oven rack to middle position and set oven to 375 degrees Fahrenheit.
6. Add chicken stock to the bowl with the poblanos and peel them while submerged in stock. Transfer the flesh to the bowl with the tomatillos, leaving the skin and seeds with the stock. Strain the stock through a fine-mesh strainer into the bowl with the tomatillo-pepper mixture. Discard skins and seeds. Add cilantro to the mixture, then set mixture aside.
7. Add the tomatillo-pepper mixture to a Dutch oven. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat.
8. Lightly pat pollock fillets dry. Cut the fillets in half if they are too long to fit in the pot. Season both sides with salt and pepper and add into the sauce. Cover with lid slightly ajar and simmer until fish is cooked through, about 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place in the oven to warm (no longer than 10 minutes).
9. When the fish is cooked, remove it from the heat and transfer to a large bowl using a slotted spatula. Use two forks to gently shred fish (not too small, we don’t want it turning to mush). Add 1 cup of sauce, half of the cheese, and half of the Mexican crema to the bowl. Gently toss to combine. Season to taste with salt and pepper.
10. Remove the tortillas from the oven and unwrap. Spread ⅓ of the sauce (about ⅔ cup) in the bottom of a 13x9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working with one tortilla at a time, place 2 tablespoons of the wild Alaska pollock filling in a line down the center and roll up tightly. Place the enchilada in the casserole dish seam side down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
11. Spread the remaining sauce over enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 10 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
12. Remove enchiladas from the oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

*Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with ¾ cup sour cream whisked together with ¼ cup milk and ¼ teaspoon salt.

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

Ingredients

½ bunch of medium pencil asparagus

½ bunch cleaned chopped chervil

½ small red onion, peeled and thinly sliced

2 tablespoons extra virgin olive oil

1½ tablespoons aged balsamic vinegar

1 pinch cracked black pepper

2 6-ounce black sea bass filets, skin on

1 tablespoon vegetable oil

Kosher salt

Directions

1. Cut the white part off the asparagus and discard. Cut the remaining asparagus in half on the biases.
2. In a pot of boiling, salted water, gently place the asparagus and cook for about 1 to 2 minutes. Remove stalks from the water, shake dry, and place in a bowl.
3. Add the thinly shaved red onion, chopped chervil, kosher salt, cracked black pepper, balsamic vinegar, and olive oil to the asparagus, and set the bowl aside.
4. Lightly coat the base of a sauté pan with vegetable oil then place the pan over a medium-high heat. Once the pan is hot, season the filets with salt and place in the pan skin-side down.
5. Using a fish spatula, press down on the filets to prevent curling and to ensure even cooking of the skin. Cook for 3 to 4 minutes until the skin is nicely golden and crisp, then carefully turn the filets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
6. To serve, place about ½ cup of the warm asparagus salad in the center of the plate, top with one bass filet skin side up, and finish with a little extra virgin olive oil.

Recipe courtesy of Chef Peter J. Fischbach, Fischbach Food Service Consulting

Ingredients

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1 pound fresh petrale sole filets

1 teaspoon powdered cumin

2 eggs, beaten

½ cup flour

1 cup panko bread crumbs

Salt and pepper to taste

Vegetable oil

Aromatics for oil (some or all)

1 teaspoon Sichuan peppercorns

12 whole dried chiles

A smashed garlic clove

2–3 slices of fresh ginger

Garnish

1 cup of loosely packed cilantro with stems

1 thinly sliced jalapeño

1 celery stalk, cut into matchsticks

1 tablespoon minced garlic

2–3 green onions, chopped

Directions

1. Pat the fish dry with a paper towel. Sprinkle each filet on both sides with a little salt, pepper, and ⅓ of the powdered cumin.
2. Prepare your frying station: one medium-sized bowl for the two beaten eggs and two plates, one for flour and one for bread crumbs. Add a generous amount of salt, pepper, and the rest of the cumin to the flour and bread crumbs and mix well. Prepare another plate or tray with a layer of paper towels to drain fish after frying. Place aromatics in a bowl, and prepare another bowl with garnishes.
3. Heat a cast iron pan on medium-high heat, then add enough oil to cover the bottom to about ½-inch. Warm the oil until it shimmers, then add aromatics and fry until fragrant for a couple of minutes. Remove all of the aromatics with a wire skimmer.
4. Working quickly, dredge each fish filet in flour, then coat it in the eggs, then dredge it in the bread crumbs. Place coated fish in the frying pan. You will likely need to fry in two or three batches.
5. Flip the fish after you see the bottom is turning golden brown, and cook the other side thoroughly. Remove with tongs, and drain on a plate with paper towels. Remove any excess bits in the hot oil with the wire skimmer before adding a new batch of fish.
6. When all the fish is cooked, add garnish ingredients to oil and fry no more than 10-15 seconds. Remove from oil, then assemble the dish: layer the filets with the garnish, creating a stack of fish.

Notes from the Chef: Use your favorite batter or crumb mixture for these savory fried filets. Inspired by a popular Chinese dish at a restaurant in Eugene, Oregon. I use local fish, thin filets of petrale or Dover sole that fry up well. Serve with rice or even in fish tacos.

Recipe from Chef Jennifer Burns Bright, North Coast Local Food Educator and Travel Writer, courtesy of Oregon Sea Grant.

Ingredients

Sole

1 cup all-purpose flour

Pinch of salt and pepper

¼ cup extra virgin olive oil

4 6-ounce filets Dover sole

Wine Sauce

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

8 ounces cherry or other small tomatoes, sliced in half

¼ cup sherry

1 cup dry white wine

2 tablespoons juice and zest of 2 oranges

½ cup butter

¼ cup Italian parsley leaves

Torn basil leaves

Directions

1. Season the flour with salt and pepper. Lightly dredge each filet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the filets to the pan and cook for 2 to 3 minutes on each side until golden brown. Remove the filets and place on a layer of paper towels to absorb any excess oil.
2. Prepare the sauce. Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice, and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook for another 1 to 2 minutes. Just before serving, stir in the parsley and basil.
3. Place each sole filet on a plate. Spoon the sauce over the filets, equally dividing it between the plates, and allowing it to spill down around the fish.

Recipe adapted from Chef Eric Jenkins, Oregon chef, 2005 Great American Seafood Cook-off

Ingredients

1½ to 2 pounds of canary rockfish

¼ cup honey

½ cup soy sauce

1 tablespoon freshly grated ginger

2 to 3 cloves of garlic, chopped or crushed

1 cup olive oil

3 tablespoons vinegar–apple cider, white, or rice vinegar

Directions

1. Make marinade by whisking the honey, soy sauce, ginger, garlic, olive oil, and vinegar in a shallow bowl. Add the rockfish, making sure it is fully coated on all sides. Place the bowl in the refrigerator and let the filets sit for at least an hour.
2. Grill filets on medium heat for 2 to 3 minutes per side (for 6 to 8 ounce pieces approximately ½ inch thick). More grill time may be required for thicker pieces; a little less time if thinner. Meat should appear white after 1½ minutes.

Recipe courtesy of California SeaGrant.

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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 flounder filets

¼ cup butter

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

2 tablespoons fresh snipped chives (or 1 tablespoon dried)

3 tablespoons fresh snipped dill (or 1 ½ teaspoons dried)

1/16 teaspoon cayenne pepper

½ teaspoon salt

Paprika, to taste

Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. In a small saucepan, melt the butter over medium heat. Stir in the lemon juice, parsley, chives, dill, cayenne, and salt.
3. Place the filets in a lightly greased baking dish. Pour the butter mixture over top and sprinkle with paprika.
4. Bake, uncovered, until the fish flakes easily with a fork. About 8 to 10 minutes.
5. Transfer to a warm platter.
6. Boil the pan juices over high heat until reduced to about ¼ cup. Pour over the fish and serve.

Recipe courtesy of Vanda Lewis, North Carolina Sea Grant. Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Ingredients

1 pound cleaned and skinned flounder filets

1 pound jumbo lump crabmeat, picked clean of shell

2 egg whites, beaten to stiff peak

2 tablespoons bread crumbs

2 tablespoons unsalted butter

½ cup dry white wine

Salt and fresh ground pepper

Directions

1. Cut the flounder into eight strips, about 1 inch by 6 inches each. Set aside.
2. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper.
3. Lay the flounder out skinned side up. Divide the crabmeat evenly between the eight strips of fish, spreading it evenly to cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top.
4. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place one piece on top of each flounder roll. Pour wine in the bottom of the baking dish, around rolls. Bake at 375 degrees Fahrenheit for about 25 minutes, or until the fish is cooked through and the crab is lightly browned.
5. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33 to 38 degrees Fahrenheit) up to two days before cooking.

Recipe by Chef Christine Zambito Morillo, Williamsburg, VA, courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

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Ingredients

1 ½ pounds black sea bass filets

¼ cup butter, melted

1 tablespoon fresh lemon juice

¾ teaspoon pressed garlic

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ½ teaspoons smoked paprika

Directions

1. In a small bowl, combine the butter, lemon juice, garlic, salt, pepper, and smoked paprika.
2. Place the fish in a shallow dish. Brush the filet with the butter mixture and marinate in the refrigerator for 15 minutes.
3. While the fish marinates, preheat the grill to medium-high.
4. Place the marinated fish on the well-oiled preheated grill. Cook for about 4 to 5 minutes. Flip over the repeat, cooking until done.

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

Ingredients

Lingcod

1 4-ounce portion of lingcod

Salt and pepper to taste

1 teaspoon olive oil

6 cherry tomatoes

10 stalks of asparagus

⅓ cup chicken stock

1 tablespoon butter

¼ cup sweet onion compote

Sweet Onion Compote

4 pounds sweet onions, peeled and sliced

1 tablespoon dried thyme

1 tablespoon garlic powder

½ tablespoon kosher salt

4 ounces salted butter

½ cup sherry vinegar

3 tablespoons chives, sliced

Directions

1. Season, oil, and grill the lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add the asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in a bowl and top with a serving of warm compote.
2. Heat butter in a sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices, removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30 to 40 minutes. Deglaze with sherry vinegar and reduce about ⅔ liquid until compote is a golden brown color. Cool and stir in chives.

Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.

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Ingredients

For Chimichurri

½ cup fresh parsley

½ cup fresh cilantro

2 cloves garlic

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh oregano leaves

1 tablespoon water

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

For Kebabs

1 pound rockfish, cut into 1-inch pieces

1 medium red onion, peeled and cut into 1-inch pieces

1 large bell pepper, seeded and cut into1-inch pieces

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil, for brushing

½ teaspoon kosher salt

Directions

1. Prepare the chimichurri. Place all ingredients in a blender or food processor and blend until smooth. Set aside (can be refrigerated for up to a week).
2. Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto 8 metal skewers, alternating ingredients. Brush lightly on all sides with olive oil and season with salt. Note: if using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.
3. Place the kebabs on the grill (as many as will fit at once without crowding) and close the grill lid. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
4. Drizzle the kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.

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

Ingredients

Scup, whole, cleaned and scaled

Coarse sea salt

Directions

1. Preheat the grill to medium high heat. Natural wood charcoal gives this fish a special smoky touch.
2. Generously salt the fish on the outside and inside the cavity with coarse sea salt. Place the seasoned fish at room temperature for 20 to 30 minutes before cooking.
3. When the grill is ready, carefully place the scup on the grill. Use an oiled (cooking spray works well) fish grill basket if possible to prevent the fish from sticking and falling apart as it cooks.
4. Cook each side for approximately 5 to 10 minutes, until the skin looks crispy. Be careful to not overcook. The fish is done as soon as you can gently lift the skin and white meat with a fork and see the middle bone.
5. Enjoy your scup with a fork and your fingers—carefully pulling all the small bones and eating the tender juicy meat in between.

Ingredients

Olive oil, splash

1 large onion, finely chopped

1 ½ pound roma tomatoes, coarsely chopped

1 large mango, peeled, pitted, and diced

1 tablespoon fresh ginger, finely chopped

1 ½ pound haddock or cod loin, cut into large chunks

Juice from 1 lemon

Salt, cayenne pepper, and cinnamon, to taste

Directions

1. Heat olive oil in a large frying pan over medium heat.
2. Cook onions, stirring often, until softened (about 5 minutes).
3. Stir in tomato, mango, ginger, salt, cayenne, and cinnamon. Cook over medium-high heat for 5 minutes.
4. Arrange fish chunks on top of sauce and sprinkle with lemon juice. Reduce heat to medium. Cover the pan with a tight fitting lid. Cook for about 10 minutes; until the fish is opaque but not overcooked.
5. Serve immediately with rice, couscous, or polenta.

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Ingredients

4 golden tilefish filets (scaled and cleaned)

Kosher salt as needed

Fresh cracked black pepper

1 teaspoon fresh chives, minced

1 teaspoon fresh rosemary, minced

1 ounce lemon oil

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Season the fish by rubbing a little lemon oil all over the flesh and skin. Next, season with the chives, rosemary, freshly ground black pepper, and sea salt.
3. Place the seasoned filets on a sheet pan, skin side down, and roast in a 400 degrees oven for about 12 to 15 minutes, or until the fish is just cooked.

Ingredients

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2 tablespoons kosher salt

5 whole pieces of sablefish, butterfish, or halibut

4 tablespoons ginger paste

4 tablespoons garlic paste

½ teaspoon red chili powder

¼ teaspoon ground turmeric

½ teaspoon cumin seeds, toasted and coarsely ground

1 teaspoon ground coriander

1 teaspoon chaat masala

4 tablespoons lemon juice

½ cup chopped cilantro (plus more for garnish)

¼ cup mustard oil (substitute with vegetable or canola oil)

Directions

1. Using a sharp knife, make 2 to 3 diagonal slashes to the fish, scoring at about 1.5 inches apart.
2. Rub salt on the fish, and rinse off (this takes away the “fishy” smell!). Pat dry and set aside.
3. In a small bowl, mix the ginger, garlic, chili, turmeric, cumin, coriander, chaat masala, lemon juice, and ½ cup of cilantro.
4. Heat the oil in a pan on medium heat. Add 1 to 2 pieces of fish at a time, frying each side for 3 to 4 minutes or until it turns golden brown and slightly crispy.
5. Transfer the cooked fish to a serving platter, garnish with remaining cilantro, and serve hot with rice or naan.

Recipe adapted from Chef Kausar Ahmed, courtesy of Washington Sea Grant.

Ingredients

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1 cup sprouted brown rice

2 6-ounce sablefish (black cod) filets

2 tablespoons coconut aminos or low sodium soy sauce

2 tablespoons white miso paste

1 tablespoon rice wine vinegar

2 teaspoons sesame oil, divided

2 teaspoons honey

1 tablespoon minced garlic

2 teaspoons minced ginger

¼ teaspoon red pepper flakes

2 tablespoons avocado oil, divided

1 cup shiitake mushrooms

1-2 baby bok choy

¼ teaspoon black or white sesame seeds

Directions 

1. In a small bowl combine the coconut aminos or soy sauce, miso paste, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Whisk together, and pour about ¾ of the mixture over the fish. Place the fish in a covered container and refrigerate for 30 minutes.
2. While the fish marinates, cook the brown rice according to the package directions.
3. Remove the fish from the fridge, preheat the oven to 400 degrees Fahrenheit. Heat the avocado oil in a sauté pan over medium heat.
4. Take the fish out of the marinade liquid, and place it skin-side up to sear on the heated pan for about 1 to 2 minutes before flipping to the other side. You should see a nice golden sear before flipping over.
5. Once seared, place the fish on a parchment-lined baking sheet in the oven for about 10 to 12 minutes, until fully cooked and flakey.
6. While the sablefish is in the oven, sauté the bok choy and shiitake mushrooms. Pour what’s left of the marinade over the bok choy and cleaned mushrooms and sauté them in the same pan used for the sablefish.
7. Assemble the power bowls by dividing the rice, bok choy, mushrooms, and sablefish filets among two bowls. Sprinkle extra sesame seeds on top if desired, and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership in partnership with Once Upon a Pumpkin.

Ingredients

4 8-ounce filets of haddock (skinned)

1 ¼ cups low-salt butter cracker crumbs

1 lemon

8 tablespoons butter, melted

Dry white wine (pinot grigio)

1 teaspoon hot sauce

salt and pepper

Paprika and parsley flakes for garnish (optional)

Directions

1. Dry filets with paper towels and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish just large enough to hold the filets.
2. Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. Tuck the thin tail sections of the filet underneath, so that each portion is of equal thickness.
3. Sprinkle each filet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.
4. Add more melted butter on top and about 2 to 3 tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with paprika.
5. Bake on the top rack in a preheated 425 degrees Fahrenheit oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. The fish is done at 145 degrees.
6. Garnish with parsley flakes and serve immediately.

Adapted recipe courtesy of On The Water Magazine.

Ingredients

3 pounds scup, whole, dressed

Cooking oil

Cornmeal, white stone ground if available

Butter or margarine

Lemon juice

Salt

Pepper

Directions

1. Wash and remove excess moisture from fish by patting it dry with a paper towel.
2. Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
3. Heat oil in a skillet until hot. Place fish in a skillet after shaking off excess cornmeal.
4. Adjust heat so that fish fry quickly but do not burn. Turn fish when the edges are crisp and brown.
5. Cook 2 to 3 minutes more to brown the second side. Remove cooked fish and place on a paper towel to drain.
6. Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste.
7. Serve as soon as possible.

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Ingredients

1 ½ pounds black sea bass filets

¼ cup milk

Flour to coat the filets

3 tablespoons canola oil

6 tablespoons butter

2 teaspoons garlic, pressed

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper, to taste

Directions

1. Place the milk in a shallow bowl. Dip the filets in the milk and drain off the excess liquid.
2. Lightly season the filets with salt and pepper, then dredge them in the flour.
3. Heat a medium pan over medium-high heat. Then add half (3 tablespoons) of the butter and heat to 350 to 375 degrees Fahrenheit.
4. Cook the filets until golden, about 5 to 6 minutes. Flip them over and repeat, cooking until done. Remove the cook filets from heat and set aside on a warm platter.
5. Wipe the pan clean with a paper towel. Melt the remaining 3 tablespoons of butter, shaking the pan until the butter foams and turns slightly brown.
6. Add in the garlic and sauté lightly. Do not allow it to get dark or burn. Add lemon juice and drizzle over the cooked fish to serve. 

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

Ingredients

Salsa Fresca

½ pound crabmeat

2 ripe tomatoes, seeded and chopped

1 small cucumber, peeled, seeded, and chopped

1 tablespoon capers, drained

Salt and pepper to taste

1 ½ tablespoons olive oil

1 teaspoon red wine vinegar

Fish

4 (6-ounce) rockfish filets

Salt and pepper to taste

2 tablespoons canola oil

Directions

Salsa Fresca

1. In a bowl, mix all ingredients gently so as not to break the crabmeat. Set in the refrigerator to allow flavors to develop.

Fish

1. In a 10-inch sauté pan, heat oil over medium heat. Season both sides of the rockfish filets with salt and pepper. Add filets to the pan and cook for about 3 minutes until the first side is golden brown.
2. Turn and cook for about 2 to 3 minutes longer until golden brown on both sides and opaque in the center.
3. Place rockfish on a plate and spoon crab and tomato salsa fresca on the top or side.

Recipe adapted from Chef Simos Marmaras, NOAA Chef, 2005 Great American Seafood Cook-Off

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Ingredients

3 medium snapper filets

½ cup vegetable oil

½ teaspoon salt

½ teaspoon garlic, pressed

Vegetable oil for parchment paper

1 cup Parmesan cheese, freshly grated

1 cup fresh bread crumbs, toasted

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a long glass baking dish, combine the oil, salt, and garlic. Cut the fish into 6 portions. Place the portions in the mixture and marinate for 10 minutes. Turn and marinate for 10 minutes longer.
3. While the fish is marinating, prepare 6 pieces of parchment paper. Lightly oil each and place them on the baking sheet.
4. Remove the fish from the marinade. Roll in cheese, then in crumbs, then place each on a piece of parchment. 
5. Close the parchment and bake until puffy and lightly browned. About 15 minutes. Serve immediately and enjoy!

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

Ingredients

2 6-ounce pollock filets

1 cup onion, diced

3 cloves garlic, minced

3 tablespoons vegetable oil

½ cup dry vermouth

1 lemon, cut in half

1 tablespoon butter

1 cup flour

1 teaspoon salt

1 teaspoon black pepper

Directions

1. Heat a sauté pan on high heat. Add oil to the pan. Add onions and garlic to pan and sauté until the onions are translucent.
2. Mix the salt, black pepper and flour together in a shallow dish. Dredge the pollock filets in the seasoned flour. Lay the filets on the sautéed onions and cook on high heat for 2 minutes.
3. Using a spatula, turn the filets once, being careful not to scrape the caramelized onions from the filets. Cook for 1 minute. Deglaze the pan with the vermouth. Immediately squeeze the lemon over the filets then add the butter and let cook on high heat for one minute before serving.
4. If using skin-on filets, use the white side of the fish. To reduce calories, make these changes: Omit the oil and sauté onions and garlic in pan spray. Omit the flour. Season fish with salt and pepper, and apply to sautéed onions. Omit the butter.

Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant

Ingredients

4 Alaska pollock filets, 4–6 ounces

4 teaspoons ground coriander

Salt and pepper, to taste

8 slices of rye bread

4 ounces thousand island dressing, prepared

8 slices Swiss cheese

2 cups sauerkraut, prepared, drained

4 tablespoons butter, softened

Directions

1. Season each pollock filet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Set aside until needed.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Lay out the slices of bread and spread ½ ounce of thousand island dressing on each slice. Cut each piece of cheese on the bias, and place two of the cut slices on each piece of bread, covering as best you can.
4. Place one piece of fish on each of four pieces of bread. Top the fish with ½ cup of sauerkraut. Take the remaining four pieces of bread and close the sandwich, cheese down onto sauerkraut.
5. Heat a large oven-proof sauté pan. Butter the top side of the bread with ½ tablespoon of softened butter, then place butter side down into the hot pan. Griddle until golden brown.
6. Butter the exposed side of the bread, then carefully flip the sandwich and place the pan into the oven.
7. Cook for 5 minutes, or until the cheese is melted and the sandwich is heated through. Remove and cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.

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

Ingredients

6 filets of halibut (6 ounces each)

3 eggs, whisked with ¼ cup water

2 cups of all natural dehydrated potato flakes

¼ cup corn flakes, finely chopped

2 pinches of fresh rosemary, chopped

2 pinches of fresh thyme, chopped

Salt and pepper

½ cup canola oil

Juice of one lemon

Directions

1. Combine potato and corn flakes with the herbs. Season with salt and pepper.
2. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently to coat the filet.
3. In a large skillet, heat the oil over high heat for 30 seconds to 1 minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2 to 3 minutes), then lower the heat to medium and gently flip the fish.
4. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.
5. Serve hot and enjoy!

Recipe credit: GASCO

Ingredients

Gold Tomato Sauce

4 pounds very ripe gold heirloom tomatoes, stemmed and quartered

2 medium shallots, peeled and sliced

1 clove of garlic, smashed

1 cup Pinot Grigio, or similar dry, fruity white wine

¼ cup white wine vinegar

4 tablespoons heavy cream

Salt and freshly ground pepper

Sole

4 6-ounce skinless petrale sole filets

All-purpose flour for dredging

Salt and pepper

Canola oil and cold butter for cooking

Minced chives

Directions

1. In a saucepan, reduce the shallot, garlic, wine and vinegar to 2 to 3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for 3 to 5 minutes. Strain sauce through a fine sieve and set aside.
2. Over medium heat, heat 2 to 3 tablespoons canola oil in a large sauté pan. Season the sole with salt and pepper on both sides. Dredge in flour, patting off excess.
3. Lightly sauté the seasoned sole for 2 to 3 minutes per side, until lightly browned. Remove and set aside on a paper towel lined plate.
4. Drain off excess oil from the pan. Ladle in gold tomato sauce, add filets back to the pan, and add in cold butter, swirling the pan to emulsify. Baste filets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly.
5. To serve, place each sole filet on a plate and spoon tomato sauce over the filet.

Recipe adapted from Chef Ian MacBride, California chef, 2009 Great American Seafood Cook-off

Ingredients

One 10–12 ounce sablefish filet

½ cup soy sauce

½ cup mirin

½ cup cornstarch

1 bunch asparagus

¼ cup oil (olive, rice, or peanut oil will all work)

Salt and pepper to taste

1 garlic clove

Directions

1. Clean the sablefish filet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
2. When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the filet in half.
3. Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish filet with cornstarch and lay them down in the hot pan.
4. Pan-fry the sablefish for 1 to 2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
5. Serve and enjoy a crispy, mildly sweet sablefish filet.

From Chef Robert Ruiz of Harney Sushi: One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.

Ingredients

4 teaspoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 ½ teaspoons dried thyme

1 ½ teaspoons celery seeds

½ teaspoon salt

½ teaspoon ground black pepper

2 cups no salt added diced tomatoes with juice

1 cup chicken broth

4 ounces green bean cut into 1-inch pieces

1 potato cut into ¼ inch cubes

4 ounces fish fresh your choice (snapper works best), cut into bite size pieces

6 ounces small shrimp (41–50 per pound), peeled and deveined

1 teaspoon cornstarch mixed with cold water

Directions

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt, and pepper; cook for roughly 1 minute.
2. Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
3. Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
4. Add the cornstarch and water mixture, stirring constantly until thickened just enough to coat the back of a spoon.

Recipe credit: Walter Coghlan

Ingredients

8 8-ounce snapper filets with skin on

Kosher salt

Cracked black pepper

¼ teaspoon chipotle powder

6 ounces olive oil

2 ½ beefsteak tomatoes, quartered

5 each whole garlic, peeled

2 each whole shallots, peeled

⅛ teaspoon black pepper

¾ teaspoon of kosher salt

5 teaspoons tomato powder

1 quart water

¾ tablespoon sugar

1 ½ teaspoons chicken base

1 ¼ tablespoons modified food starch

1 ounce olive oil

16 sprigs of cilantro leaves

Directions

1. Cut the snapper filets in half on bias. Season both sides with cracked black pepper, salt, and chipotle powder. Set aside.
2. Place tomatoes, garlic, shallots, and pepper in a saucepan. Sauté with olive oil, until well caramelized.
3. Add the water, salt, tomato powder, sugar, and chicken base. Let simmer for 20 minutes.
4. Add the food starch and cook for another 5 minutes. Remove from heat and strain.
5. Sear the snapper in the sauté pan on both sides, until the fish is cooked.
6. Place 2 ounces of the broth on the bottom of each bowl. Place two 4-ounce pieces of fish in the broth. Garnish with cilantro.

Recipe adapted from Chef Andre Bienvenu, Joe’s Stone Crab, Florida chef, 2008 Great American Seafood Cookoff

Ingredients

1 cup pineapple juice

1 cup orange juice

2 tablespoons soy sauce

1 teaspoon garlic chili paste

6 ounces smoked sablefish

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the pineapple juice, orange juice, soy sauce, and chili paste in a small saucepan over medium heat and reduce by half.
3. Sear the sablefish in a hot sauté pan, and finish cooking it in a 400-degree oven.
4. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.
5. Serve hot and enjoy!

Recipe credit: Adapted from Chef Stefani Marnon, 2005 Great American Seafood Cook-off, Alaska

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Ingredients

6 small snapper filets

⅔ cup flour

3 tablespoons vegetable oil

4 tablespoons butter

1 cup small mushrooms, thinly sliced

2 tablespoons fresh lime juice

3 tablespoons fresh parsley, finely chopped

Salt and ground black pepper to taste

Directions

1. Lightly salt and pepper the fish. Dredge lightly in flour.
2. Heat the oil in a large skillet. Add in the 3 tablespoons of butter and heat.
3. Sauté the filets until golden brown. About 5 to 6 minutes. Turn filets over and repeat, cooking until done. Transfer to a warm platter.
4. In the same pan, melt 1 tablespoon of butter over high heat. Add in the mushrooms and sauté until the liquid is gone and the mushrooms are browned.
5. Arrange over filets and sprinkle with lime juice and parsley to serve.

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

Ingredients

Slaw

Chiffonade green cabbage, and red cabbage

Julienne carrots

Mango dressing

1 ½ tablespoons lemon juice

Bun and Aioli

Sweet Hawaiian buns

1 cup homemade sweet hot mustard sauce

3 cups mayonnaise

Sole Cake

Diced green peppers, sautéed

Diced onions, sautéed

Cooked, chopped sole

Panko bread crumbs

Salt and pepper

Italian bread crumbs

Fresh parsley, chopped

Directions

Slaw

1. Add the mango dressing and lemon juice to a large mixing bowl and whisk together until fully combined.
2. Add in the cabbages, carrots, pineapple, and mango and stir well to combine.
3. Refrigerate for at least 2 hours before serving.

Bun and Aioli

1. Mix mayonnaise and sweet hot mustard sauce in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. Sear buns with aioli.

Sole Cake

1. Mix together sole, bread crumbs, panko bread crumbs, parsley, peppers, onions, salt, and pepper.
2. Form into a 2-ounce patty and place on a lightly greased sauté pan.
3. Pan fry till golden crust is present on both sides of the cake, and an internal temperature of 155 degrees Fahrenheit.

Recipe and photo credit: Courtesy of Rhode Island Sea Grant. Recipe created by Westerly Career and Technical Education Team, winner of the 2019 Rhode Island Seafood Cook-Off.

Ingredients

2 pounds sea bass, fresh or frozen, filets or steaks

2 medium tomatoes, thinly sliced

½ small cucumber, thinly sliced

¼ cup onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced

2 tablespoons butter or margarine

2 tablespoons parsley

1 tablespoon white wine

2 tablespoon lemon juice

½ teaspoon marjoram

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Thaw fish if frozen and place fish filets or steaks in a greased baking dish.
3. Arrange tomato and cucumber slices on top.
4. In a saucepan, cook the onion, green pepper, and minced garlic in butter or margarine until the onion is tender, but not brown. Remove from heat.
5. Stir in parsley, wine, lemon juice, and marjoram. Spoon over the fish.
6. Bake in a 375-degree oven for about 25 minutes or until the fish flakes easily when tested with a fork.
7. Serve hot with rice.

Recipe credit: Adapted from a recipe provided by the University of Delaware Sea Grant Program

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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

Bass Filets

1 pound striped bass filets

2 tablespoons vegetable oil or avocado oil

2 tablespoons butter

Sea salt, to taste

Freshly ground black pepper, to taste

All-purpose flour for coating

For the Lemon-Parsley Sauce

6 tablespoons butter

2 tablespoons fresh lemon juice

⅛ teaspoon sea salt

2 tablespoons finely chopped fresh parsley

Directions

Bass Filets

1. Heat the oil in a medium skillet over medium heat. Add in the butter.
2. While the oil and butter are heating, lightly salt and pepper the filets. Then dredge them in flour and shake off the excess.
3. Cook the filets for about 4 minutes over medium heat, until golden brown on each side.
4. Remove from the pan and drain on paper towels.
5. Serve with the Lemon-Parsley Sauce.

Lemon-Parsley Sauce

1. In a small saucepan, melt the butter over medium heat. 
2. Add in the lemon juice and salt and stir to combine.
3. Remove from heat, add parsley, and pour over the cooked fish.

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

Ingredients

Summer Corn Purée

2 cups fresh corn

4 cups milk

1 pinch saffron

2 tablespoons butter

3 tablespoons chopped shallots

Salt and white pepper

Striped Bass

6 4-ounce pieces of striped bass, skin on

3 ounces canola oil

1 tablespoon butter

1 large pinch fresh thyme

Salt and pepper to taste

Directions

Summer Corn Purée

1. Cook all ingredients together until the corn is tender.
2. Place cooked corn in a high speed blender.
3. Puree with a little bit of the milk, adding more as needed, until smooth.
4. Serve with cooked striped bass.

Striped Bass

1. Season fish with salt and pepper.
2. Cook the seasoned fish in hot oil.
3. Baste with butter and thyme.

Recipe credit: Adapted from Chef Michael Schlow, 2007 Great American Seafood Cookoff, Massachusetts

Ingredients

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1 ½ pounds triggerfish filets, skinless, cut into ½-inch pieces

2 tablespoons butter

¼ cup green onions, including tops, finely chopped

¼ cup carrot slivers

3 tablespoons green pepper, finely chopped

¾ tablespoon salt

½ teaspoon white pepper, freshly ground

1 cup chicken stock

2 cups milk

1 cup heavy cream

1 ½ teaspoons Worcestershire sauce

½ teaspoon Tabasco sauce

Directions

1. Melt the butter in a medium saucepan and then sauté the onions, carrots, and green pepper until tender.
2. Add the milk gradually, stir in the heavy cream, and then the chicken stock.
3. Add salt, pepper, Worcestershire, and Tobasco.
4. Heat, but do not boil, the mixture.
5. Stir in the fish and cook until done (about 5 minutes).

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