Dock to Dish Sustainable Seafood Recipes

Today consumers and restaurant chefs alike are faced with a confusing array of choices at the fish market. Not only do they want assurances that their seafood is healthy and safe, but with a greater concern for the environment, they also want to make sure that the seafood they are enjoying is local and has been captured in an environmentally responsible manner. We recommend the following recipes to enjoy your fish which have been carefully gathered from fishermen, fellow members and sustainable seafood cookbooks.

Sautéed Sea Scallops with Salsa Verde

Recipe adapted from Alice Water's The Art of Simple Food: Volume I

INGREDIENTS

  • 1/3 cup coarsly chopped Amber Waves parsley
  • Grated zest of 1 lemon, plus juice to taste
  • 1 fat clove Amber Waves garlic, minced
  • 1 tablespoon capers, drained, rinsed, and coarsley chopped
  • 1/2 teaspoon Amagansett Sea Salt, or more to taste
  • Black pepper to taste
  • 1/2 cup olive oil, plus more for coating the pan
  • 1 pound genuine day-boat Dock to Dish sea scallops, dried well and seasoned with salt and pepper

METHOD

In a small bowl, combine the parsley, lemon zest, garlic, capers, salt, pepper, and olive oil. Stir well to combine and taste for seasoning. Allow to sit at room temperature for at least 15 minutes to allow the flavors to meld.

In the meantime, coat the bottom of a heavy skillet with olive oil. Making sure the scallops are dry, carefully add them in a single layer well-spaced (too close together and they're prone to steam and not develop a good crust). Cook until golden on both sides, 2-3 minutes each side.

Serve the scallops immediately with the salsa verde spooned over it.

Big Eye Tuna Tartare with Avocado and Radish

INGREDIENTS

Dressing

  • 2 teaspoons finely grated lime zest or 4 kaffir lime leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 tablespoons plus 2 tsp. soy sauce
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 2 tablespoons grated peeled ginger


Tuna

  • 10 ounces of Big Eye tuna, minced
  • 2 tablespoon olive oil, divided
  • 1 teaspoon minced seeded red or green Thai or serrano chile
  • 1 teaspoon minced shallot
  • Kosher salt, to taste
  • 1 avocado, halved, pitted
  • 4 radishes, from Amber Waves Farms, thinly sliced
  • Chili oil, to taste


METHOD

Dressing
Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. (Alternatively, pulse lime leaves and sugar in a spice mill until a coarse paste forms, then add to pan with juice and water.) Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl. Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. Cover and chill.

Tuna
Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.

Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.

Serve & enjoy!

Layton’s Citrus Fluke Crudo with Quail Hill Farm Radish

INGREDIENTS

  • 3/4 cup orange-infused olive oil
  • 1/2 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1 fresh Thai chile or half a small jalapeño, sliced razor thin
  • 1 shallot, minced
  • Salt and black pepper
  • 1 teaspoon honey (optional)
  • 1 pound skinless fillet of sushi-grade fluke, cut into pieces about 1/4 inch thick, 1 inch wide and 2 to 3 inches long
  • Inner, light green leaves from 1 bunch celery
  • 18 orange segments (from 2 oranges)
  • 18 grapefruit segments (from 1 or 2 large grapefruits)
  • 1 1/2 teaspoons capers
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 1/3 cup coarsely chopped mint
  • 1/3 cup coarsely chopped Amber Waves basil
  • 6 Quail Hill Farm radishes, sliced thin
  • Amagansett Sea Salt, for garnish.

METHOD

1.  In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.

2.  Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.

3.  Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with Amagansett Sea Salt.

Serve & enjoy!

Yield: 6 appetizer-size servings. 

Wild Striped Bass with Cilantro-Onion Salad and Yogurt-Avocado Purée

This recipe is from the sustainable seafood cookbook For Cod and Country by Barton Seaver, Director of Healthy and Sustainable Food Programs at Harvard, National Geographic Fellow, acclaimed chef, author and long time Dock to Dish supporter.

INGREDIENTS

  • 1 ripe avocado
  • Juice of 1 lime
  • 3 tablespoons plain yogurt
  • Amagansett Sea Salt
  • 2 tablespoons olive oil, plus more for drizzling
  • Four 5-ounce portions skin-on striped bass fillet
  • Leaves from 1 bunch fresh cilantro about 3 cups loosely packed
  • 1 small Amber Waves Farm onion, very thinly sliced
  • Chipotle Tabasco sauce, optional

METHOD

Preheat the oven to 300 degrees.

For the avocado purée, cut the avocado in half and discard the seed. Use a spoon to scoop the flesh (make sure to scrape the inside to get all the dark green stuff right next to the skin) into a small bowl; add half of the lime juice and the yogurt. Season to taste with salt and mash together to create a thick sauce. It should be about the consistency of tomato sauce.

For the fish, heat a large ovenproof sauté pan over high heat for 2 minutes. Add 1 tablespoon of the olive oil and place the fish, skin side down, in the pan. Cook over high heat until you see the sides of the skin begin to brown, then, without turning the fish, transfer the pan to the oven and cook 12 minutes per inch of thickness.

Meanwhile, for the salad, mix the cilantro and onion in a medium bowl and dress with the remaining lime juice and 1 tablespoon olive oil. Season to taste with salt.

To serve, spoon a dollop of the avocado purée onto each plate and, using the back of the spoon, push it across the plate to create an attractive swoosh.

Place a fish fillet on the sauce with the skin side up and garnish with the cilantro salad. If you like heat, I suggest a few drops of chipotle Tabasco sauce as an addition to the plate.

Drizzle with a little more olive oil and serve.

Serves 4

Pan-Seared Montauk Tilefish with Sautéed Amber Waves Farm Vegetables

INGREDIENTS

For the sautéed vegetables:

  • 3 tablespoons olive oil
  • 3 Amber Waves garlic cloves, minced
  • 1 medium Amber Waves eggplant, sliced and cubed
  • 1 medium Amber Waves fennel bulb, sliced
  • 1 medium red bell pepper, sliced
  • 1 small onion, chopped
  • 1 15-ounce can diced tomatoes in juice
  • 1 ounce capers, rinsed
  • 1/2 cup Pernod or water
  • 2 teaspoons herbes de Provençe
  • Fine Amagansett sea salt
  • Freshly ground black pepper 

For the pan-seared Golden Tilefish:

  • 4 6-ounce tilefish fillet pieces, about 1-inch thick
  • Fine Amagansett sea salt
  • Freshly ground black pepper
  • 3 tablespoons canola oil

For the assembly:

  • Extra-virgin olive oil, for drizzling
  • Amber Waves parsley and fennel fronds, for garnish

METHOD

To cook the Amber Waves vegetables, warm oil in large sauté pan set over medium heat. Add garlic and cook for 1 minute. Add onion, eggplant, fennel, and red pepper; cook until soft, about 5 minutes. Add tomatoes and Pernod. Add herbs and season with salt and pepper. Cover and simmer on medium-low until vegetables are soft, about 15 to 20 minutes.

To prepare the tilefish, first pat the fish dry with paper towels. Liberally season pieces with Amagansett Sea Salt and pepper. Warm oil in a large nonstick skillet set over medium-high heat. Add fish and sear 5 minutes per side. Use a long flexible spatula to handle fish.

To assemble, divide sautéed vegetables among plates. Top each plate with a fillet portion of tilefish. Drizzle with extra-virgin olive oil, garnish with parsley and fennel fronds.

Yield: 4 servings.

SUGGESTED WINE PAIRING

Our recommended wine pairing for this dish is 2012 Cuvee Tropical from Channing Daughters Winery

This is an enchanting, exotically-fruited, exuberant white wine! Our 2012 Cuvee Tropical is alive with peaches, musk melon, yellow nectarines, apples, minerals, white flowers, tropical fruits like pineapple and that undeniable, alluring grape scent from the Muscat. This green-tinged, straw colored white wine is bone dry, medium-bodied with moderate alcohol and possesses a juicy acid balance. The wine is comprised of 86% Chardonnay and 14% Muscat. The Chardonnay is the special musque clone from the Mudd Vineyard and was fermented wild/ambiently in one new French oak puncheon, two old/neutral French oak barrels and two stainless steel barrels. The Muscat comes from the Mudd West Vineyard and was fermented on its skins (for 18 days, like a red wine), then raised in neutral/old French oak (for ten months) and blended into the final wine. This is a delightful, gregariously aromatic, satisfying, jewel-like white wine. The 2012 Cuvee Tropical is delicious on its own or as a match with mildly spicy foods and Pacific Rim flavors. The Cuvee is also at home with shellfish, white-fleshed fish and fresh cheeses. Our Cuvee Tropical is always comfortable with a variety of world cuisines from Japanese to Indian to Mexican to Caribbean to Spanish and back to American, so we encourage experimentation. We made 158 cases of this wine and it was bottled by gravity on July 24th 2013. A final note…please do not drink this wine too cold…instead consume after just a few minutes in the fridge to encourage its jovial, playful, perfumed personality. Cheers!

 


 

Baked Fluke (Summer Flounder) with Ginger-Raisin Crust

This recipe is from our good friend and Dock to Dish supporter, Barton Seaver. He is a chef, author, and National Geographic Fellow. A graduate of the Culinary Institute of America and recently named director of Healthy and Sustainable Food Programs at Harvard, Chef Seaver has been honored as a “Seafood Champion” by the Seafood Choices Alliance and as “Rising Culinary Star of the Year“ by the Restaurant Association of Metropolitan Washington D.C., his hometown. He was also been named Esquire’s Chef of the Year. Our founding members are invited to consult their autographed copy of his first book, For Cod & Country, which features healthful, planet-friendly recipes such as this.

INGREDIENTS

  • 2 ½ tablespoons butter
  • ¼ cup raisins, chopped into a paste
  • 3 tablespoons panko (Japanese-style bread crumbs)
  • 1 tablespoon peeled and grated fresh ginger
  • 2 teaspoons ground mace
  • Grated zest of 1 orange
  • 4 pieces fluke fillet, about 5 ounces each

METHOD

Preheat the oven to 300 degrees.

For the coating, melt 2 tablespoons of the butter and combine it with the raisin paste in a small bowl.
Add the panko, ginger, mace, and orange zest and mix well. You should have a thick, slightly sticky paste.
Pat the fluke as dry as possible, then press the breading paste into the top of the fish and gently massage it so that it sticks.

Heat a large, ovenproof sauté pan over medium-high heat.

Melt the remaining ½ tablespoon butter in the pan, then place the fluke in the butter with the breading side down.
Cook, without moving the fish, until the coating begins to brown around the edges, about 4 minutes.
Transfer the whole pan into the oven and cook for 8 minutes, depending on the thickness of the fillets.
This will ensure that the breading continues to cook evenly and becomes very crispy while protecting the fish and keeping it moist.

Once the fluke is done, it will begin to flake apart if slight pressure is applied to the side.
Using a spatula, gently turn the fish out of the pan and onto the serving plates with the breaded side facing up.

Enjoy.

Seared Yellowfin Tuna with Mango Salsa

Recipe adapted from Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson

INGREDIENTS

  • 1 lb tuna steak (yellowfin, boneless and skinless)
  • 1 teaspoon lemon zest
  • 1 teaspoon coriander (whole seeds)
  • 1/2 teaspoon pepper (whole peppercorns)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel (whole seeds
  • 3 T olive oil

METHOD

Roughly crack the peppercorns, coriander seeds, and fennel seeds in a mortar and pestle or spice grinder. Rinse the tuna steak, then lightly salt both sides and sprinkle both sides with lemon zest. Dip both sides in spice mixture, pressing firmly. Heat the oil over medium high heat until shimmering. Saute the tuna for 2 minutes per side, until the crust is golden brown.

The insides of the tuna will be very rare. If you prefer well-cooked tuna, lower the heat after searing, cover pan, and cook to desired doneness. Serve with mango salsa.

Serves 4

This is a high protein dish with ample Omega 3s.

Skate With Brown Butter, Honey and Capers

Recipe by Mark Bittman, an American food journalist, author, and columnist for The New York Times.

This recipe yields 4 servings and has an approximate cooking time of 20 minutes. Mark says "Skate fillets brown beautifully, are absolutely delicious and have a firm, meaty texture. You can make this brown butter sauce in the same pan where you cook the fish."

INGREDIENTS

  • Flour for dredging
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 2 skate wing fillets, about 1 1/2 pounds total
  • 4 tablespoons butter
  • 1/4 cup honey
  • 2 tablespoons capers, drained, or to taste
  • 2 tablespoons wine vinegar
  • Chopped fresh parsley leaves for garnish

METHOD

Place a large skillet over medium-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the skate in two batches.

Cook until skate is nicely browned on first side, about 5 minutes, then turn. Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so. 

Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers, and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.

Brian’s Black Sea Bass In The Buff

Recipe contributed by founding member Brian Halweil, a genuine aficionado of same-day-sourced sustainable seafood.

We find that our members increasingly choose to prepare their shares in raw, crudo or ceviche fashions. This practice allows for the unique and delicious qualities of local, hyper-fresh seafood to be amplified and experienced while in a peak, pristine and natural state.    

INGREDIENTS

  • Black Sea Bass filets
  • Soy sauce 
  • Rice vinegar
  • Mirin and/or Sesame oil 

METHOD

  • Rinse filets under ice cold water
  • Pat dry with paper towel
  • Slice fish to your preferred bite sizes*
  • In a small ramekin, mix soy sauce with rice vinegar, mirin and/or seasome oil - to taste
  • Provide chopsticks

Serve and enjoy!

*Brian advises that "as for cutting the fish up, I do not profess to know the art or science of cutting fish for sushi, but I do know that cutting the pieces small usually means happier eaters. I'm all for big hunks of raw fish, but many people like their sushi small and delicate."

Grilled Calamari and Arugula Salad

Time: 20 minutes

Yields: 4 servings

INGREDIENTS

  • 2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
  • 1/3 cup extra virgin olive oil
  • 2 or 3 lemons
  • 2 teaspoons minced garlic from Amber Waves Farm
  • Amagansett Sea Salt and pepper to taste
  • 6 cups arugula
  • 3 or 4 shallots, thinly sliced (optional).

METHOD

1. Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.

2. Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.

3. Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Block Island Striped Bass paired with Channing Daughters Rosato

This simple dish --- borrowed from our friends out on The Block --- is one of our favorite ways to cook striped bass: pan-seared and topped with a lemony butter sauce.

Yield: 4 servings

INGREDIENTS

  • 1 cup flour
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 2 tablespoons kosher salt
  • 4 eight-ounce striped bass fillets
  • 6 tablespoons butter, divided
  • 1/4 cup caperberries
  • Juice of 1 lemon, plus additional lemon slices for garnish
  • 1/2 cup white wine
  • 1/4 cup chopped parsley for garnish

METHOD

Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.

Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3–4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so.

Drain off the excess butter and reduce the heat to a simmer. Add the capers, caper berries, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter.

Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices. Serve and enjoy!

--- LOCAL VINEYARD HIGHLIGHT & WINE PAIRING RECOMMENDATION ---

We have consulted with our friends at Channing Daughters Vineyards who recommend their family of Rosato wines for pairing with this dish. After some intense research, we specifically recommend their 2012 Rosato di Sculpture Garden-Sculpture Garden Vineyard.

"Our first blended rosato; and not just a blend, but a field blend-where everything was planted, grown, picked, processed and fermented together. Light coppery hue…merlot based but with a wild edge including bramble fruit and spice emerging from the blaufrankisch and teroldego …red and black fruit, floral, herbs and spices…cleansing acidity, great balance, beautiful texture…persistent length, rich and light simultaneously… complex…super versatile at table…from tomatoes Provencal to grilled ribeye to local bluefish. All seven of the rosati were made from hand-harvested fruit that was whole-cluster pressed and fermented in stainless steel tanks. All of the rosati are dry, balanced and delicious and the color comes only from the 3-4 hours in the press. This is red fruit selected specially for pink wine production that is processed like we were making white wine. Each wine offers a different appearance, aroma, flavor and texture experience.

We hope you have as much fun exploring these wines as we have had making and consuming them! 418 cases made."

Please click here to visit Channing Daughters website for ordering information.

Herb Roasted Golden Tilefish



INGREDIENTS

  • 4 Golden Tilefish fillets
  • Amagansett Sea Salt as needed
  • Fresh cracked black pepper
  • 1 teaspoon fresh chives, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 ounce lemon oil

METHOD

Pre-heat oven to 400 degrees Fahrenheit. Season the fish by rubbing a little lemon oil all over the flesh and skin of the fish. Next, season with the herbs, freshly ground black pepper and sea salt. Place on a sheet pan, skin side down, and roast in a 400 degrees Fahrenheit oven for about 12-15 minutes or until fish is just cooked. Serve & enjoy!
 

Grilled Bluefish with Creamed Corn and Herb Croutons by Barton Seaver

INGREDIENTS

  • 2 tablespoons butter
  • 4 slices brioche bread or potato rolls, cut into 1/2-inch cubes
  • Amagansett Sea Salt
  • 8 ears corn, shucked
  • 1 small Amber Waves onion, finely diced
  • 2 cloves Amber Waves garlic, thinly sliced
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 2 tablespoons sour cream
  • Four 5-ounce portions skin-on bluefish fillet
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Tabasco sauce, for serving

METHOD

Fresh corn is one of the great treats of the summer. This interpretation of creamed corn has just a touch of sour cream and butter added to it to accentuate the natural sweet creaminess of the corn kernels.

For the croutons, preheat the oven to 350 degrees. Melt 1/2 tablespoon of the butter in a medium ovenproof skillet and add the bread cubes. Toss to combine, then season to taste with salt. Place the skillet in the oven and toast the croutons until lightly brown and crunchy throughout. Remove from the oven and set aside. These can be made up to a few days ahead (store them in an airtight container), but their flavor is best the day they're made.

For the corn, take the ears one at a time and, using a paring knife, cut off all the kernels, letting them drop into a large bowl. Scrape the cob with the knife so that the juice and little bits of corn fall into the bowl too. In a large saute pan over medium heat, melt the remaining 1 1/2 tablespoons butter and cook the onion and garlic until soft, then add the corn. Saute for another minute, then add 1/4 cup of the water and season generously with salt. Allow to boil, as this will steam the corn and cook it. After a few minutes, combine the remaining 1/4 cup water with the cornstarch and add to the pan. This will thicken the juices immediately and create a creamy, rich sauce around the kernels. Remove from the heat and stir in the sour cream. Keep warm.

For the bluefish, prepare a grill according to the instructions on page 250. Cook the fillets, skin side down, on the hottest part of the grill for 3 minutes. Rotate the grate so the fillets are over the coolest part of the grill; cover the grill. Cook for approximately 10 minutes, until the fillets are an even color throughout and the flesh is beginning to flake when gentle pressure is applied.

To serve, divide the corn among 4 bowls and top with a bluefish fillet. Scatter the croutons and parsley over the top and serve immediately. Serve with Tabasco sauce and enjoy!
 

Fresh Lionfish Ceviche by Chef Barton Seaver

This delicious and nutritious recipe is from a friend and supporter of Dock to Dish®, chef Barton Seaver, the director of Healthy and Sustainable Food Programs at Harvard University, and a National Geographic Fellow. Barton is also the author of several cookbooks including Where There's Smoke, For Cod and Country and the National Geographic Kid's Cookbook.  Lionfish is an invasive species disrupting native ecosystems in the warm coastal waters of the Caribbean and the Gulf of Mexico, where this dish is very popular. Typically, grouper or striped bass would be used for this recipe, but Lionfish share a very similar flavor and at Dock to Dish® we strongly encourage our members to join the fight against invasive species by eating them as often as possible. Ask Angela for additional recipes.

INGREDIENTS

  • 1 pound fresh Dock to Dish® Lionfish fillet
  • 2 limes, juiced
  • 3 tablespoons of Extra Virgin Olive oil
  • 1 tablespoon chopped Mint
  • 1 tablespoon chopped Cilantro
  • Salt to taste

METHOD

Finely dice your Lionfish and toss into a bowl.  Add the lime juice to the fish, the acid from the lime will serve to essentially ‘cook’ the fish.  Chop up fresh mint and cilantro and mix into the mixture. Add your olive oil and season with salt and mix. Be sure to mix well so that all of the fish is coated with the lime.  Let sit for five minutes, serve with tortilla chips room temperature, or refrigerate to save the dish for later.