- Cod Recipes
- Grouper Recipes
- Halibut Recipes
- Mackerel Recipes
- Red Snapper Recipes
- Salmon Recipes
- Scallop Recipes
- Sole Recipes
- Traditional Clambake Recipes
- Trout Recipes
- Tuna Recipes
- Whitefish and Shrimp Recipes
- 2 Sole fillets, 6 ounces each
- 4 tablespoons (approximately) all-purpose flour
- 1 Tablespoon butter
- 1 tablespoon Olive Oil
- 2 tablespoons chopped shallots
- 8-10 tablespoons fresh squeezed grapefruit juice
- 6 avocado slices
- 1/2 grapefruit sectioned
- Salt and pepper to taste
- Rinse and pat dry sole fillets. Add salt and pepper to all-purpose flour if desired. Dredge sole in flour, shaking off any excess. Heat a non-stick skillet with oil and butter. Add shallots and sauté for 30 seconds, before adding sole fillets. Cook finish about 2 minutes on each side (fish should no longer be translucent). Place fish on warm serving platter. Deglaze skillet with the grapefruit juice until it reduces and then pour over fish. Garnish with avocado and grapefruit.
- Note: Congratulations to Bette R. for submitting this winning recipe to the first Isaacson and Stein Fish Company Recipe Contest!
- 4 (1-inch-thick) fresh tuna steaks (about 4 pounds)
- Olive oil
- Salt and pepper to taste
- To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
- 1 tbsp. (15ml) dark brown sugar
- 4 (4-oz./115g) salmon fillets
- 1 tsp. (5ml) Dijon-style mustard
- Sesame seeds, toasted (optional)
- 1tsp. (5ml) soy sauce
- 1/4 tsp. (1ml) ground ginger
- Preheat broiler. Coat broiler rack with nonstick cooking spray; set aside.
- In a small bowl combine sugar, mustard, soy sauce, and ginger.
- Season salmon to taste with pepper and place skin side upon broiler rack. Cook, 6 inches (15-centimeters) from heat source, 3 minutes. Turn salmon; brush with sugar mixture. Broil 1 or 2 minutes more, or until sugar melts and fish flakes easily with a fork. Top with toasted sesame seeds, if desired.
- 1 cup Dijon mustard
- 1 cup honey
- 1/2 cup balsamic vinegar
- Untreated cedar plank, soaked overnight
- Olive oil
- 4 (6-ounce) trout fillets
- Freshly ground black pepper
- Preheat an outdoor grill.
- In a small mixing bowl, whisk together the mustard, honey, and vinegar. Brush the cedar plank with olive oil and lay the fillets on the plank. Season the fillets with salt and pepper. Brush the fillets with the mustard mixture. Place the plank of wood on the grill and close the grill lid. Cook the trout for 8 to 10 minutes or until the fish is completely cooked.
- ¾ cup light mayonnaise
- 2 tbsp. diced dill pickles
- 1 large lemon, zested and juiced, divided
- 1 tsp. garlic powder, divided
- 4 (4-oz) rainbow trout fillets
- 1 tbsp. blackened seasoning
- 4 tbsp. olive oil, divided
- For the tartar sauce, in a small bowl combine mayonnaise, pickles, half the lemon zest, half the lemon juice, and half the garlic powder; mix well. Cover and refrigerate until serving time.
- Drizzle fillets with remaining lemon juice; sprinkle both sides with seasoning, plus remaining lemon zest and remaining garlic powder.
- In a large nonstick skillet heat oil over medium heat until hot. Working in batches, add 2 fillets at a time to skillet. Cook 3 to 4 minutes or until well-browned on one side. Carefully turn fillets; cook 2 minutes more or until browned and fish flakes easily with a fork. Transfer to a platter, and serve with tartar sauce.
- 2 peaches, pitted and finely sliced or chopped (about 2 cups)
- 1 tbsp.peeled, grated gingerroot
- 3 tbsp.peach preserves
- 2 tbsp.rice wine vinegar
- 2 green onions, finely chopped
- 4 (6-oz.)red snapper fillets
- 2 tbsp.olive oil
- Additional chopped green onions (optional)
- For the chutney, in a small saucepan combine peaches, ginger, preserves and vinegar. Cook over medium-low heat, stirring occasionally, 5 minutes or until liquid evaporates. Stir in green onions; set aside.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Season snapper with salt and pepper to taste, and drizzle with oil. Grill 5 minutes per side or until fish flakes easily with a fork. Serve with chutney and (if desired) top with additional green onions.
- 2 tbs. unsalted butter, softened
- 3/4 cup toasted bread crumbs
- 3/4 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tbs. chopped thyme
- 1/4 tsp. kosher salt
- 1 tsp. black pepper
- 2 tbs. extra-virgin olive oil
- 16 medium-size dry diver sea scallops (about 11/2-inch diameter), cut in half horizontally
- 2 shallots, minced
- 2 garlic cloves, minced
- 8 oz. small white button mushrooms, thinly sliced
- 1/4 cup dry vermouth
- 1 cup heavy cream
- 2–3 lemons, 1 juiced, 1–2 for garnish
- 3 scallions, trimmed of dark green part and thinly sliced
- Salt and black pepper
- Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme and salt and pepper.
- Heat the oil in a large skillet. When the oil begins to smoke lightly, season the scallops with salt and pepper and add them to the pan. Cook for 30 to 45 seconds. Remove from pan and set aside. Add the shallots and garlic to the skillet, stir and season with salt and pepper, and sauté for 2 to 3 minutes until shallots are translucent. Add the mushrooms and cook for 2 to 3 minutes. Pour in the vermouth and cook until most of the liquid has evaporated. Stir in the heavy cream and simmer for 5 to 7 minutes until the mixture thickens (do not boil vigorously, as the mixture will separate). Taste for seasoning. Return the scallops to the skillet, and stir in the lemon juice and scallions until blended. Transfer the scallops and sauce to a shallow, oven-safe dish or shells. Sprinkle the bread crumbs over the top of the scallops, and broil for 1 to 2 minutes until the bread crumbs are golden brown. Serve immediately.
recipe provided by: Chef Alexandra Guarnaschelli
- 4 (6-ounce) grouper fillets (3/4 inch thick)
- Cooking spray
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons fresh orange juice
- 1 green pepper
- 1 mango
- 2 tablespoons chopped pitted black olives
- 1 tablespoon fresh lime juice
- 1 tablespoon capers
- 2 tablespoons tomato paste
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- Preheat oven to 400°.
- Place fish in a 13 x 9-inch baking dish coated with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add green pepper; saute 3 minutes. Add chopped in chunks mango. Add cumin and garlic; saute 1 1/2 minutes. Add water and remaining ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thick. Pour tomato mixture over fish. Optional: add chili flakes
- Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.
(serving size: 1 grouper fillet and 1/2 cup sauce) Serve this dish over hot cooked rice, couscous or quinoa.
- 1 lb. (450g) halibut fillets, about 1-inch thick, thawed if frozen
- 2 tbsp. (30ml) olive oil, divided
- ½ cup (125ml) sliced green onion
- 2 cups (500ml) cherry tomatoes, halved
- 2 tbsp. (30ml) chopped fresh dill weed
- Preheat broiler. Rinse fish; pat dry with paper towels. Brush fish with 1 tablespoon of the oil; season with salt and pepper to taste. Place fish on broiler pan rack.
- Broil 4 to 5 inches from heat 10 to 11 minutes or until fish flakes easily with a fork, turning once.
- Meanwhile, in a skillet cook green onion in remaining 1 tablespoon oil until tender. Stir in tomatoes and dill. Cook and stir just until tomatoes are soft. Season with salt and pepper to taste.
- Spoon tomato mixture over fillets and serve.
- 4 (4oz.) cod fillets, ¾-inch thick
- ¼ cup honey-teriyaki marinade or sauce, divided
- 2 tbsp. vegetable oil
- 2 cups cooked brown rice
- 2 tbsp. less-sodium soy sauce
- ½ tsp. ground ginger
- 1 garlic clove, minced
- ½ cup frozen shelled edamame
- Drizzle one side of each fillet with half the teriyaki sauce. Refrigerate, covered, 1 hour.
- Preheat broiler to high. Coat broiler pan with nonstick cooking spray. Broil fillets 8 to 10 minutes or until fish flakes easily with a fork. Brush the top of each fillet with remaining teriyaki sauce. Set aside.
- Meanwhile, heat oil in a wok or large skillet over medium-high heat. Add rice, soy sauce, ginger and garlic; stir-fry 3 minutes. Add edamame; stir-fry 2 to 3 minutes or until heated through. Serve cod with rice and edamame.
1 hour marinate time extra
- 1 lb. (450g) fresh or thawed mackerel steaks, about 1-inch/2.5cm thick
- 1 tbsp. (15ml) vegetable oil
- 1/2 medium green bell pepper, cut into thin strips
- 1 small onion, silvered
- 1/2 chipped dried hot chili pepper*
- 1/3 cup (75ml) cider vinegar
- Lemon wedges (optional)
- Rinse fish; pay dry with paper towels. Cut fish into 1-inch (2.5 Centimeter) cubes. Sprinkle with garlic powder; season to taste with salt and pepper.
- Heat oil in wok or a large skillet over high heat. (Add more oil as necessary during cooking.) Add half of the fish; stir-fry 3 to 5 minutes or until fish flakes with a fork (145 degrees F/65 Celsius). Remove with remainder of fish. Set fish aside in serving dish.
- Add bell pepper, onion and chili pepper to wok. Stir-fry 1 to 3 minutes or until crisp-tender. Add vinegar; bring boiling. Add vegetable mixture to the fish and toss gently to combine. Serve immediately with lemon wedges, if desired.
- 1 cup butter or margarine, melted
- ½ cup fresh lemon juice
- 2 tbsp. garlic powder
- 2 tsp. kosher salt
- 1 ½ tsp. cayenne pepper
- 1 ½ tsp. ground thyme
- 12 large shrimp (prawn), peeled and deveined
- 4 red potatoes, quartered
- 4 ears corn, husked and quartered
- 2 lb. littleneck clams
- 1 pkg. Andouille sausage, thinly sliced
- Preheat grill to medium-high (350 to 400 degrees F). Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl; set aside.
- Line a large bowl with 2 sheets of aluminum foil. Fill evenly with one-fourth of the shrimp (prawn), potatoes, corn, clams, and sausage. Drizzle with butter mixture. Close foil packet by bringing corners together at top and pressing together tightly to seal. Repeat to make 4 packets.
- Grill packets, covered, 20 to 25 minutes or until clams open and shrimp (prawn) are opaque. To serve, place packets on large plates and open to vent.
- ¼ cup (60ml) chipped red bell pepper
- 3 Green onions, but into 1-inch (2.5cm) pieces
- ¾ lb (350g) whitefish fillets, skinned, cut into 2-inch (5cm) pieces.
- ½ lb. (225g) raw shrimp, peeled and deveined
- 1 egg
- 2 tsp. (10ml) Dijon mustard
- 1 tsp. (5ml) lemon pepper
- 1 tsp. (5ml) dill
- ¼ tsp. (1ml) salt
- 1 cup (250ml) panko breadcrumbs
- Better or oil for frying
- Place bell pepper and green onions in a food processor; pulse until coarsely chopped. Add whitefish and shrimp; pulse until finely chopped but not smooth. Transfer mixture to a large bowl. Stir in egg, mustard, lemon pepper, dill and salt. Gently stir in panko.
- Form in patties 1-inch (2.5-centimeters) in diameter. Heat butter or oil in a skillet over medium-high heat. Add patties and cook 2 to 3 minutes per side or until golden brown and fish is cooked through.