One of the wonderful things about living near the coast is FRESH seafood!! Start with steamed clams and mix them with the veggies and seasoned crumbs. They bake to perfection every time!
NEW ENGLAND STYLE BAKED STUFFED CLAMS
8 LARGE quahogs or cherry stone clams
3 tablespoons unsalted butter
1/2 Vidalia onion, finely diced
1 LARGE clove garlic, minced
1/4 red pepper, finely diced
1 cup FRESH seasoned breadcrumbs
2 tablespoons finely minced FRESH parsley
Juice of 2 lemons, divided
1/4 cup finely grated Parmesan
1/8 teaspoon sweet Paprika
- Preheat the oven to 350°.
- Wash the clams free of any grit.
- Steam clams in around 1 inch of boiling water until they open up, about 8-10 minutes.
- Remove clams from the water (reserve a couple tablespoons of clam water).
- Allow the clams to cool before taking them out of the shell – if the “foot” gets stuck, don’t worry about it since it’s not as tender anyway.
- Split the shells open and keep 8 of them for stuffing.
- Heat the butter in a skillet over medium high heat until onion is soft.
- Add the garlic and peppers cooking another minute before adding the breadcrumbs.
Add the bread crumbs and blend well.
- Add parsley, 1/2 of the lemon juice, Parmesan and paprika mixing well.
- Add a tablespoon or two of the clam water to bind the mixture.
Divide the mixture between the 8 shells you held back and press it so it holds together.
- Put them in a baking dish and bake for about 20 minutes until they gently brown on top.
- Drizzle with lemon juice just before serving.
- If clams don’t open on steaming, don’t use them, this means they were already dead.
- When I make the bread crumbs I start with 2-3 slices of buttered sourdough sprinkled with lemon pepper, baked to toast in the oven and then ground in a food processor.
RED PEPPER GLAZED HALIBUT
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin
- Adjust oven rack to 6 inches below broiler.
- PREHEAT broiler.
- Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
- Generously season fillets with salt and pepper on both sides.
- Arrange fillets on baking rack.
- Generously brush tops of fillets with glaze.
- Broil fillets for 2 minutes.
- Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
- Serve with rice, potatoes or veggies of choice and remaining glaze.
- Sprinkle with sliced green onions as garnish.
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil
- In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
- Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.
HALIBUT with HABANERO BEURRE BLANC serves 2
2-6 ounce halibut
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground salt and pepper, to taste
1 clove garlic, minced
1 SMALL shallot, sliced thin
1/2 cup dry white wine (Reisling)
1 tablespoon heavy cream
2 tablespoons Humble house Habanero & Aji Amarillo Sauce
6 tablespoons salted butter, cold and cubed
- Heat avocado oil and 1 tablespoon butter in skillet over medium high heat.
- Generously season each piece of halibut with salt and pepper. Sear each side 3-4 minutes.
- While searing halibut, combine garlic, shallots and white wine in a small sauce pan over medium high heat abut 5 minutes until reduced by half.
- Add Habanero sauce and cream, whisking to combine and heat through.
- Reduce heat to LOW and whisk in cold cubed butter, one piece at a time until completely blended.
- Plate fish and top with sauce and lemon wedges.
- Serve immediately!
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CHILI HONEY LIME SALMON
2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick
- Preheat oven to broil settings on high heat.
- Cover baking sheet with foil.
- Spray foil with cooking oil spray; set aside.
- Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
- Add the honey and whisk again until well combined.
- Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
- Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
- Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
- Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.
PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste
- Over a medium high heat heat 1 tablespoon butter in large skillet.
- Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
- When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.
- While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
- Add garlic, sautéing about 2 minutes.
- Whisk in lemon juice.
- Season with salt and pepper.
- Add lemon slices, cooking until slightly thick.
- Plate fillets and top with sauce.
- Serve immediately.
PUFFS recipe from Martha at Seaside Simplicity
1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
- Heat oven to 425°.
- In a medium saucepan heat water and butter until boiling.
- Lightly spoon flour into measuring cup and level off.
- Stir in flour and salt.
- Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously.
- Remove from heat.
- Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets.
- Bake for about 15 minutes or until golden brown and crisp.
- Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
- Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
- Place a large scoop of crab salad in each puff.
Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.