Grilled Swordfish

~ Plan on purchasing approximately 8 oz of fish per person

1 one inch thick swordfish steak
Mayonnaise
Favorite seasoning such as Old Bay

Preheat grill

Cover one side of swordfish with mayonnaise and sprinkle seasoning to taste. Place seasoned side down on grill ( medium heat) and repeat mayonnaise and seasoning on the other side. Grill 3-4 minutes per side or until cooked. Instant read thermometer is 145 degrees for fish.

Notes: The mayonnaise will drip off the swordfish, but the seasoning will stay on the fish while keeping the steak moist.

Stuffed Calamari

2 1/2 lb Package calamari, cleaned tubes & tentacles
4-5 Tbls olive oil
4 cloves garlic
2 Tbls finely chopped parsley
3 oz each ground beef & pork

2 eggs, beaten
1/4 cup Parmesan cheese
1/2 cup Pecorino cheese
Tbls bread crumbs
10 oz peeled, chopped tomatoes

Pour 3 Tbls of olive oil pan and saute half the garlic and parsley over medium heat for 1-2 minutes. Chop the tentacles coarsely and add to the pan with the beef and pork. Cook for 5 minutes on medium heat, stirring frequently. Season with salt and pepper. Pour in half the wine and cook until it evaporates. Remove from the heat.

Add the eggs, Parmesan, Pecorino and bread crumbs to the pan and mix well.

Stuff the calamari with this mixture, securing the end with tooth picks.

Heat the remaining oil in the same pan and saute the remaining parsley and garlic with the stuffed calamari.

Cook for 5 minutes while turning the calamari to brown on all sides. Add remaining wine and cook until evaporates.

Finally, transfer to a baking dish and add tomatoes and bake in a preheated 375 degree oven for about 30 minutes.

Notes: We have found that it is much easier to stuff the calamari by putting the stuffing into a plastic bag and cutting a small hole into the corner of the bag and squeezing the mixture into the tubes. However, its also much easier with 2 people. Finally, this recipe is also very good by substituting the meat with fresh crab meat.

Baked Stuffed Sole or Flounder

1 1/2 Lbs fish
1 1/2 cups fresh bread crumbs
8 oz package crabmeat
1/2 cup celery, minced
1/8 teaspoon tarragon
1/4 white wine
1 1/2 tablespoons lemon juice
1/2 teaspoon onion powder
1/8 teaspoon pepper & salt
1/4 cup butter, melted
Paprika for garnish

Preheat oven to 350. Combine crabmeat, bread crumbs, celery, onion power, pepper, salt and tarragon. Add 2 tablespoons of melted butter. Divide crab mixture among fillets and overlap fillets and fasten with tooth picks. Place in oven proof baking dish. Mix lemon juice, wine and remaining butter. Pour over fish. Baked 25-30 minutes and baste 1-2 times while cooking.

Jamaican Sole

4 4oz pieces of sole

2 Ripe bananas
1 Cup grapefruit juice
1/4 Cup special crumbs
1/4 teaspoon curry powder
1/4 Cup sliced almonds
2 teaspoons butter

Peel and cut in half crosswise. Roll sole around banana and place in oven proof dish. Add grapefruit juice. Top with crumbs, curry and almonds. Dot with butter.

Special crumbs

1/2 lb Saltine crackers
1/2 lb Ritz crackers
1/4 Cup grated parmesan cheese
1 teaspoon paprika
1/3 Cup melted butter
1/4 Cup sherry
1/4 Cup chopped scallions ( green part only)

Crush crackers in food processor. Mix in parmesan cheese and paprika. Add butter, sherry and scallions. Mixture should be moist but not wet. Add more crackers if its too wet. Topping can be stored in tight container for up to 4 weeks in the refrigerator.

Crabmeat Quiche

Pie crust for a 9 inch pie pan

1 Cup Maine Jonah crabmeat
1 10oz package of chopped broccoli or spinach
8 oz mozzarella cheese
1/3 chopped green peppers
1/3 chopped onions
1/2 Cup mayonnaise
2 Tablespoons flour
2 Beaten eggs
1/2 Cup milk

Preheat oven to 450 degrees. Combine all ingredients and pour into pie crust. Bake at 450 for 15 minutes covered. Remove cover and reduce heat to 350 degrees for 30 minutes. Serves 6

This recipe works well using Maine cleaned shrimp instead of Jonah crabmeat.

Crab & Goat Cheese Ravioli

For the Ravioli combine:

6 oz goat cheese*
2 Tbsp. chopped fresh chives or green onions
1/4 tsp. salt & pepper
8 oz fresh or frozen Maine Jonah crabmeat
1 package of 32 won ton wraps
2 Tbsp olive oil

For the sauce, sauté:

2 Cloves garlic, sliced
1 Tbsp unsalted butter
3/4 cup heavy cream
1 Tbsp, fresh lemon juice & zest

Place 2 tsps of ravioli mixture in the center of 16 won ton wraps. Brush edges of each unused won ton wraps with water and place over mixture and seal with a fork.

Heat a large nonstick skillet or electric fry pan to medium and add olive oil. Cook ravioli in two batches until brown on one side. Flip ravioli, and add 2 Tbsp of water, cover and steam until ravioli is soften, about 1-2 minutes. Repeat with second batch.

For the sauce, sauté garlic in butter in a small skillet, about 1 minutes. Stir in cream, increase heat and boil until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt & pepper. Divide and serve over ravioli, garnish with lemon zest.

*Notes: We used fresh goat cheese from Butterfield goat farm in East Granby, CT, but you can get great goat cheese from many Maine creameries and farmers’ markets.

Try using fresh or frozen chopped Maine lobster meat instead of Maine Jonah crabmeat for another variation.

This recipe was adapted from Cuisine at Home issue number 92 April 2012

Dijon Crusted Haddock

1 lb haddock
1/2 cup mayonnaise
4 tsp Dijon mustard
2 Tbls horseradish ( such as Farmers)
2 Tbls fresh lemon juice
1/2 cup panko crumbs
2 Tbls Parmesan cheese

Topping:

2 Tbls melted butter
1/2 cup panko crumbs
2 Tbls Parmesan cheese

Preheat oven to 350. Lightly grease a oven proof baking dish large enough to hold the fish in a single layer. Combine mayonnaise, mustard, horseradish and lemon juice. Stir in panko crumbs and Parmesan cheese.

Place fillets in oven proof baking dish and spread mixture evenly over the fish. Mix the topping ingredients and spread over the first mixture. Bake until fish flakes, approximately 10 minutes per inch. Remove from oven and turn broiler on. Place fish back into the broiler for a minute or two until golden brown on top.

Note: This simple yet delicious recipe by Kimm Walton Reinhardt was shared with us by Rosemarie C. of Fairfield County, CT. Further, any firm whitefish may be substituted for haddock such as cod, hake, flounder, etc.

Creamed Finnan Haddie

1 lb Finnan Haddie ( Smoked Haddock)
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
salt & pepper to taste
Hard boiled eggs peeled and sliced (optional)

1. Place finnan haddie in a pot and cover with water.
2. Bring to boil over medium heat and simmer for 10 to 15 minutes.
3. Remove from pot, drain all liquid and flake fish.
4. In the same pot, melt butter, whisk in flour and cook over medium heat 1or 2 minutes until mixture starts foaming.
5. Over low heat, gradually add in 1 1/2 cups of milk, whisking constantly until the sauce thickens.
6. Season with salt and pepper and let simmer for another 1-2 minutes.
7. Add flaked finnan haddie, stirring to combine and warm throughout.
8. Serve over boiled potatoes or toast points.
9. Add sliced hard boiled eggs to cream sauce if desired.

Corned Hake Dinner with Boiled Potatoes

Corned hake is an old Maine dish. It is remembered by many and it is amazing how Maine families cling to serving this old-fashioned dinner. It is delicious and you will like serving it to your own family. Buttered beets are traditionally served with this meal but feel free to use what you like for a vegetable.

Pare potatoes, place in large saucepan with small amount of water. Do not salt. Cover pan and boil potatoes until nearly done; place drained hake fillets on top of potatoes, add dash of pepper if you wish. Cover, bring back to steaming point; lower heat, allow to simmer 10-15 minutes longer. Cook only until it “flakes.”

Serve with Egg Sauce

EGG SAUCE

Hard boil 3 eggs. Cool completely, peel and chop


Make a White Sauce (Sauce Bechamel)

Yield 2 cups

Melt in a medium saucepan over medium-low heat:
4 tablespoons butter

Whisk until well blended and smooth, about 1 1/2 minutes:
4 tablespoons all-purpose flour

Remove the pan from the heat and slowly whisk in:
2 cups milk

Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes.

Season to taste with:

Salt and white or black pepper
Grated or ground nutmeg
Add chopped hard boiled eggs
Serve over fish and potatoes

DIRECTIONS FOR CORNING HAKE

Two and a half to three pounds of hake will serve four people amply and should leave enough fish to make hash or fishcakes.

Wipe fish, place in dish, sprinkle with salt on both sides, cover, place in refrigerator eight hours or overnight. Before using, drain fish but do not wash.

Pare potatoes and place in pan with water; boil until done. Remove potatoes reserving the liquid. Add Hake and bring back to a boil and cook until the fish flakes; about 20 minutes. Remove and mix potatoes, hake and egg sauce on plate. This is a very rich and filling dish!

Leftovers make great fish hash!
~ Recipes courtesy of Marjorie Standish See Fish Hash recipe.

Fish Hash

1 1/2 cups cooked fish
2 cups mashed or boiled potatoes
1/4 teaspoon pepper
salt to taste
1 egg, beaten
2 tablespoons margarine or butter

Combine leftover fish and mashed potato, or if it’s leftover boiled potato, then chop fine with fish. Add pepper and salt, mix with beaten egg. Add some dry mustard if you wish. Melt 2 tablespoons margarine or butter in heavy fry-pan, add hash , cover pan. Use foil if your pan has no cover. Fry, using medium heat until browned on the bottom. Fold over and serve very hot. Serves 4

Recipes courtesy of Marjorie Standish, see Corned Hake Dinner with Potatoes