Category Archives: Fish and Shellfish

Crab Cake & Spicy Mustard Sauce w/ Tomato and Arugula Salad

From Krisann:

These crab cakes make a perfect meal or can be made smaller and served as an appealing appetizer.  Either way I think that you will really enjoy these.  I know that I did.


  • 1/3 cup chopped red pepper
  • 2 TBLS mayonaise
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 – 1 tsp old bay seasoning
  • 2 green onions chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 TBLS Dijon mustard
  • 1 1/3 cups panko (Japanese breadcrumbs) divided
  • 1 lb lump crabmeat, drained
  • 2 TBLS olive oil
  • 2 TBLS mayonaise
  • 2 TBLS reduced fat sour cream
  • 2 tsp chopped fresh parsley
  • 2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1/8 tsp ground red pepper

Combine first 8 ingredients.  Add 1/3 cup panko and crab; toss gently.  Shape crab mixture into patties.  Place remaining panko in a shallow dish.  Gently dredge patties in panko.

Heat a large skillet over medium-high heat.  Add 1 TBLS oil to pan.  Add crab cakes to pan; cook 4 minutes on each side.  Remove from pan; keep warm.  Repeat procedure with remaining oil and crab cakes.

Combine 2 TBLS mayonnaise and remaining ingredients; serve with crab cakes.

Tomato and Arugula Salad:

Combine 2 TBLS white wine vinegar, 1 TBLS olive oil, 1/8 teaspoon salt, and 1 pint halved grape tomato in a medium bowl.  Add 4 cups arugula, and toss.  (toss salad just before serving so arugula doesn’t wilt).


Shrimp Mediterranean

From Rita:

Love shrimp??  I do!  Get ready for a wonderfully tasty dish.  In all honesty, I had to stop myself from overeating this and I usually do not have overeating issues.  Proud to say that this is my own creation.  I am so happy to share this yummy dish with all of you.  Note: Please be sure not to overcook the shrimp.


  • 1 medium to large spanish onion or red onion, thinly sliced
  • 6 plum tomatoes roughly chopped, if you do not have fresh tomatoes you can used canned whole plum tomatoes and chop.
  • 2 Tbls. capers, rinsed and drained
  • 1/2 of a 12oz. jar roasted red peppers, patted dry and roughly chopped. or one medium fresh sweet pepper (yellow,red,orange only) thinly sliced
  • 2 medium cloves fresh garlic, minced
  • 1 cup chicken broth
  • 1/4 -1/2 cup dry white wine (I used 1/2 cup)
  • 1/4 tsp. dried oregano, measure carefully
  • 18-20 extra large frozen raw shrimp(16-20 count bag), defrosted, rinsed and patted dry
  • salt and pepper to taste

In a large skillet put about 2 Tbls. olive oil over medium heat and swirl around to cover the bottom of pan.  Add the thinly sliced onion and stir frequently till softened.  If you are using fresh sweet pepper you need to put it in at this time.  Once the peppers and onions are softened add the rest of the ingredients, except the shrimp, and bring to a boil.  Drop to a simmer, cover, and cook for about 15 minutes to allow the flavors to meld together~ stirring from time to time.  Taste  periodically to salt and pepper the dish.

Add the shrimp and bring heat to medium.  Stay with the pan, turning the shrimp, and pay close attention to their color.  Once they are all bright orange the dish is done.  Remove from heat immediately and serve.


You can serve this a number of ways:  with slices of prepared Polenta, pan fried in a bit of olive oil till lightly browned,  or over brown rice or with pasta of your choice. If you are watching calories, serve with a large side salad. If  you are not able to eat shellfish, you can substitute with thinly sliced chicken breast,  or 1/2 “slices of pork tenderloin.  Be sure to lightly brown on both sides the chicken or pork so they do not appear steamed in this dish.  Then add to the mixture in the end as you would the shrimp and cook till done.

Hearty Fish Stew

From Rita:

I really enjoy most all fishes in just about any way that they have ever been made.  This is a stew, and you can tell by looking at it, it is quite a healthy option compared to those creamy, buttery, milky fish CHOWDERS we find in most restaurants.  It comes together very quickly and is really tasty and who would complain about that.  I love that fast and delicious cooking as it gives me time to make more wonderful recipes!!!   Being in my kitchen is where I feel the most at home.  Funny .. I remember my mother being very much the same in her kitchen.  I guess the apple doesn’t really fall very far from the tree.  I know I fell right under hers… and am so happy for it.  I hope you enjoy this as much as I did.  KALEE’ O’REXEE..(Greek for enjoy this meal.)

  • 1 to 1 1/2 cups potato cut into small cubes
  •  2 Tbls. canola or olive oil
  • 2 cups thinly sliced bell peppers, I used all red only,  but you may use red and green
  • 2 cups carrots chopped into small pieces ( or use bagged matchstick carrots)
  • 1 medium spanish or red onion, thinly sliced
  • 2 cans diced tomatoes, Italian style (with basil, oregano,garlic)
  • 1-8oz. can tomato sauce
  • 3 cups chicken broth
  • 1 pound of any fresh white fish of your choice, cut into fairly large chunks.  Do not cut too small as the fish will simple fall apart and disappear in the stew.  I used cod fish.
  • dried red pepper flakes (optional)

Put oil in a large sauce pan or dutch oven over medium heat.  Add potatoes, pepper strips , onions and carrots.  Cook about 7 minutes or till tender stirring occasionally.

Add all other ingredients except the fish.  Increase the heat to med.-high and bring to a boil.  Cover and drop heat to a simmer.  Cook for another 5-6 minutes to meld those flavors.  Remove the cover.  Then gently add the fish and stir just a bit .  Do not over stir.  Add red pepper flakes here if using.  Wait about 5-6 minutes more and ladle into your favorite bowl. It is wonderful as it is but FYI …I did grate a tiny bit of fresh parmesan on top and thought it was yummy.  I thought even a bit of crumbled feta would work if you wanted to change it up!  Enjoy.


From a tiny BEACH kitchen:

Clams casino became a favorite of mine when my brother Billy would dig clams on Martha’s Vineyard.  Billy would come back to the house with a pail full of cherrystones.  We would spend “some time” at the kitchen counter shucking these open.   I always passed the hardest ones over to Billy to open. Sometimes you just have to let the calms “rest” and forget you are nearby.

Note to Non-Shuckers:  Read below to find out the easiest way to open the clams without worrying about cutting your hand off during the process.

Once you get the hang of opening the clams, it becomes a competitive part of making the dish, and making some fun memories too.  ~Sheryl


  • 18 Medium sized cherrystone or littleneck clams
  • 2 TBSP unlsalted butter
  • 3 Strips center-cut bacon, each sliced into 6 pieces (18 total)
  • 3 TBSP finely diced red pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 TBSP finely grated Parmesan
  • pinch of salt
  • freshly ground pepper
  • 2 TBSP chopped fresh parsley
  • lemon wedges
  • Rock salt (or Kosher salt)

Heat butter in a skillet over medium heat.  Add bacon and saute until cooked but not quite crisp.  Transfer bacon pieces to paper towel.  Reserve butter in pan and add red pepper and saute 2 minutes.  Add garlic and saute 1 minute more.

Turn off heat and stir in breadcrumbs, Parmesan, pinch of salt and pepper.   Reserve until needed.

For those of you who do not know how to “shuck” a clam, I will give you the easy way out :

Add about 2 inches of water to a pot.  Bring to rapid boil.  Add clams and cover.  Cook for 2 minutes.  Pull out open clams.  Cover and cook another minute.  Pull out open clams.  Repeat until all clams are opened.  It’s CRITICAL to remove the clams as soon as they open.  Allow clams to cool until they can be handled.  Twist and pull the clamshells apart and remove the clam.  Place the clam back into the deeper of the two shell halves.

Spread the rock salt in a baking dish.  Set the clams on top of the salt and press down slightly.  This will keep the clams from moving and spilling out their contents.

Spoon the breadcrumb mixture evenly over the top of each clamshell.

Top with a piece of bacon.

Broil on high until tops are crisp and brown ( 4- 6 minutes).

Sprinkle on fresh parsley and serve while hot with lemon wedges.


From a tiny BEACH kitchen:

Ok, so I didnt actually “make” these particular baked stuffed clams.  But I did “serve” them.  I have made “stuffies” in the past after digging up quahogs.  In fact, we’ve even had an entire dinner party based around clams.  Not on this night though…. 

I did, however, make the mason jar mojitos you see pictured on the side up there.  


Well, maybe… 

I made the first mojito batch and Krisann made the second mojito batch  and I just can’t remember which batch these particular drinks came from!  I do know the mint was stolen from Rita’s mint patch while she was sailing on the Whisper.  

See our mojito recipe for these yummy treasures!

The “stuffies” came from Brant Rock Fish Market- the famous fish store I keep telling you about- they come frozen and heat up anytime you, me, us need an easy appetizer.  I just wanted to give Hank and his crew of fishmongers a shout out. 

Go visit. 

Hank has been gutting fish there for a zillion years.  Tell him we sent you! 




From a tiny BEACH kitchen:

Ginger and orange give this dish an oriental flavor.  It smells heavenly coming out of the oven.  We are lucky enough to have an award winning fish market close by.   I seem to be posting alot of fish recipes- it’s summer- it’s fresh.  We served  6 for dinner, and this cooked up fast and easily- with leftovers.   Krisann brought over roasted brussel sprouts– and CORN with vidalia onions to serve with the fish dinner.  Divine! (I hope she puts those recipes on the blog)  Let friends help.  That was the motto this past week…


  • 2 pounds white fish (haddock, cod, striped bass, etc)
  • 1 cup diced scallions (green onions)
  • 3 TBSP soy sauce
  • 3 TBSP red wine vinegar
  • 3 teaspoons oriental sesame oil
  • 3 teaspoons grated orange zest (or use a peeler and shave off zest of one orange and dice into small pieces)
  • 3 teaspoons peeled, diced ginger root (dice into small pieces also)

Preheat oven to 425.  Rinse and dry fish.  Spray casserole dish with olive oil.  Arrange fish in casserole dish, tucking under thin ends.   Sprinkle with salt and pepper.  Sprinkle scallions on top. 

Combine all else in a small bowl and pour over fish.    Cook 12-15 minutes.  Fish flakes easily when cooked.   Serve fish with side of  the sauce to drizzle over fish.

Note:  This fish dish can also be cooked in a microwave.   Cover dish with saran wrap.   Cook 5 minutes.  Test to see if fish flakes, if not, cook a couple minutes more.  


From a tiny BEACH kitchen:

Light the grill this weekend!  Swordfish is MADE to be cooked on a grill.    When choosing swordfish, look for the little strip of dark meat to be red, not brown.  If it’s brown, the meat is old.

It’s okay to use the broiler if you don’t have a grill.   You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once.  When cooking swordfish, think medium rare steak.  It should be cooked the same.  Make sure to leave the skin on when you grill, but take it off to serve:  The skin is rubbery, but helps keep the meat moist.

The mayo in this recipe serves 2 purposes.  First, it keeps the fish from sticking to the grille.  Second, it keeps the meat moist and succulent.


  • 1/4 cup light  mayonnaise
  • salt and pepper
  • 1 TBSP Old Bay seasoning
  • juice of  one lemon
  • 1 lb. swordfish (one inch thickness)

Pre-heat the grille to medium-high.   Rinse swordfish steaks well under cold water; pat dry.  In an small  bowl, combine the 4  ingredients.  Brush mayo and seasonings liberally on both sides of swordfish.  Place fish on hot grill for 5 minutes.   Flip once.  Cook for another 4 minutes.

Remove swordfish from grille to rest on a platter covered with foil for 3 to  5 minutes before cutting into portions.   Do NOT overcook- or you will dry out the fish.

A good rule of thumb:  Fish will cook in approximately ten minutes per inch of thickness.  Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.



 From a tiny BEACH kitchen:

These are “so good”- which is what you’ll be hearing from scallop fans at your dinner table.   Not sure if you’re a scallop fan?  Try this recipe and you will become one.  Fast. 

Do you buy big or small scallops?  The most obvious difference between sea and bay scallops is their size.  Sea scallops are much bigger, generally running 10 to 20 to the pound, while you will get something in the range of 50 to 90 bay scallops for the same weight.   Both sea and bay scallops lend themselves to the same dishes.  Avoid overcooking, which is fatal to flavor and texture.  

The ingredients are kept minimal and the taste is right out of the ocean.  Serve alone or as part of a surf and turf.  Simply follow along with the pictures below.   


  • 1 -1/2 pounds Sea Scallops
  • Juice of one  REAL Lemon
  • 2 TBSP Butter, divided
  • 1/2 sleeve of Ritz Crackers
  • salt and pepper

Preheat oven to 425 degrees.  Put one tablespoon of butter in bottom of casserole dish.  Place in oven for a couple minutes to melt.   Pull out of oven.  Place scallops in casserole dish.  Season with salt and pepper and pour juice of one lemon over the scallops.   Crush 1/2 sleeve of Ritz crackers.  Sprinkle on top.  Place cut up tablespoon of butter on top of crackers.  Bake 10-12 minutes.   Do not overcook!  Just keep checking on the scallops after 10 minutes and give them another minute or so afterwards.  They will remain juicy.   Serve with slices of lemon on the side.

 Let me know what you think about this recipe.   

Did you hear “these are so good” when you served them?





From a tiny BEACH kitchen…..

Having friends over for dinner is one of our favorite things to do.  We love to simply sit on the porch with a glass of wine and watch the waves (or the surfers!) crash while something simmers on the stove, or cooks itself in the oven.   This dinner is perfect for doing just that.   Enjoy your friends enjoying healthy food.

The salmon is done in 13 minutes with minimal prep time.   Add some steamed veggies, (gotta love those microwave bags!) and rice.  Or not.  Just prep a salad and some crusty bread.  This dish is unbelievably tasty and simple.  

I’d bet you probably already have everything you need to make this recipe in your pantry…. well, except for the fresh salmon.   I made 2 pounds for four people and we had plenty left over for lunches the next day. 

Note:  Please, please, please use “real” maple syrup in the glaze.  It is a natural sugar.  You do not need alot and it does make a difference.  Less IS more.  The taste is subtle.  Be certain it is pure maple syrup and none of that corn-syrupy fake stuff.  If the bottle looks like a lady in an apron, throw it out. 

(And of course, please use a real lemon for heaven’s sake.  If your “lemon” comes from a squeezable plastic container, throw that out too!)


           …see my notes for the glaze pictured below ~ per one pound of salmon.

Preheat oven to 425 degrees.  Salt and pepper salmon.  Place skin side down in baking dish.  Cook salmon 8 minutes.  Remove salmon from oven.  Brush salmon with marinade.  Return salmon to oven 4-5 minutes.  Done!

Let me know how you liked this recipe! 


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