Grilled Swordfish

~ Plan on purchasing approximately 8 oz of fish per person

1 one inch thick swordfish steak
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.



Jamaican Sole or Flounder

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.


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.


Coquille St. Jacques

Serves 4

1 1/2 LBS Sea Scallops sliced in half crosswise
1 cup of white wine or chicken broth
8 teaspoons butter
2 tablespoons minced onion or (dried)
1 1/2 tablespoon of flour
1 cup of heavy whipping cream or half & half
1 cup of shredded cheddar cheese


3/4 cup Panko crumbs
3 tablespoons butter, melted

Bring scallops, wine, butter and onion to boil in a small skillet. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove the scallops and keep warm.

Bring poaching liquid to a boil; cook until liquid is reduced to about half. Stir in flour until smooth; gradually add cream. Bring to boil; cook and stir until thickened. Remove from heat. Stir in cheese until melted. Return scallops to skillet. Pour into 6 oz ramekin or custard cups.

Combine panko crumbs and butter in a small bowl; sprinkle over the top of scallop mixture. Sprinkle with paprika. Bake, uncovered at 400 degrees for 4-5 minutes or until golden brown.

Notes: Coquille St. Jacques is one of our favorite scallop recipes. Serves 4


Sesame-Ginger Salmon

1 garlic clove, crushed with press
1 Tablespoon low sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon OJ or Sherry
1 1/2 teaspoons grated, peeled, fresh ginger
1 teaspoon honey
1/4 cup thinly sliced green onions, divided

Salmon fillet, with skin

Spray with cook spray a shallow dish large enough to hold salmon, whisk together garlic, soy sauce, sesame oil, OJ or sherry, ginger and honey; whisk in 2 Tablespoons of green onions.

Place fish into marinade flesh side down. Marinate for 3 hours or overnight. Remove fish from dish. Discard marinade. Turn fish into dish, skin side down.

Bake @ 350 degrees or until internal temperature reaches 140 degrees, about 20-25 minutes, depending on the size of the fillet.

Let rest for 5-10 minutes covered with foil. Temp will climb with carry over cooking. Serve with remaining green onions and toasted sesame seeds.

Note: We like to double the marinade, use only half and save the other half separate from what you marinate the fish with and serve on the side when you are ready to enjoy this dish.


Moroccan Salmon

2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon cumin
1/4 to 1/2 Teaspoon salt, if desired

Mix everything in a small bowl. Pat onto fish. Bake until internal temp is 145 degrees.

Recipe courtesy of Patty Noyes


Salmon Alfredo

1Lb Fresh Salmon
8 oz dry fettuccine
4 Tbsp. butter
2 Tbsp. minced shallots
4 oz fresh sliced mushrooms
1/2 cup heavy cream
3/4 cup grated parmesan cheese
3Tbsp. capers
3 Tbsp. fresh chives or green onions
1 Tbsp. lemon zest
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake salmon skin side down until fully cooked, about 15 minutes. Remove skin and break into chunks.

Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid.

Melt butter in a large saucepan over medium heat.

Add shallots and mushrooms, cook 2 minutes, then add cream and pasta water. Bring sauce to a boil. simmer over medium-high heat until thickened, 3-4 minutes.

Add fettuccine and parmesan to pan and toss to coat. Remove pan from heat. Stir in capers, chives, lemon zest, salmon; season with salt and pepper.

Grilled Salmon with Maple-Ginger Glaze

Recipe compliments of Al Roker

3/4 cup Maple syrup
1/3 cup balsamic vinegar
3 Tbsp, fresh ginger, peeled and minced
1/2-3/4 tsp hot red-pepper flakes
salt ( to taste)
3 LB salmon fillet, skin-on, boned
3-4 Tbsp extra-virgin olive oil

1. Prepare a charcoal fire or preheat a gas grill for direct grilling over a medium flame.

2. In a small bowl, mix together the first 6 ingredients.

3.Using a pastry brush, coat both sides of the salmon with olive oil.

4. Place the salmon , flesh side down on the grill. Cook until it loosens its grip on the grill, 7-8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 minutes.

5. Remove from the grill and sauce.

Makes 6 servings

520 calories, 30g carbs, 52g protein, 20g fat 145mg cholesterol, 220 mg sodium, 0g fiber

Note: Much to our surprise this recipe turned out to be a keeper in our household. The sweet and savory sauce mixture gave the salmon a totally different dimension to salmon.


Smoked Mussels In Wine-Mushroom Cream Sauce

Smoked Mussels In Wine-Mushroom Cream Sauce

1/2 cup scallions, sliced
1 1/4 cups dry white wine
2 gloves garlic, crushed
1 1/2 cups whipping cream
1 1/2 cups mushrooms, sliced
1/4 cup fresh parsley, chopped
4 Tblsp butter
2 cups smoked mussels, (Ducktrap River of Maine)
3 Tblsp flour

Instruction coming soon!

Mussels Marinara with Clams

In a large pot, add 1 &1/2 cups of dry white wine, water, or clam juice. Bring to a boil. Add 2 pounds of cleaned mussels. Cover and cook on med- high heat for 4-6 minutes, shaking pot occasionally . When mussels open they are done.

Meanwhile, slowly heat over LOW heat a pint or quart of Pemaquid Lobster & Seafood’s Marinara Clam Sauce that has been thawed in a large saucepan. With a slotted spoon, transfer the cooked mussels to the marinara sauce and stir to combine. Serve over your favorite pasta with a little Parmesan cheese. Enjoy with some crusty bread!! Note: warm sauce up slowly otherwise the clams may become tough.