A few club members have been generous enough to share some recipes, including a few featured in the Cooking the Catch seminar held this past April. You can also submit your own recipes at the bottom of this post.

Charred Carrots

2lbs peeled carrots
¼ cup red wine vinegar
¼ cup vegetable oil
½ teaspoon thyme
¼ teaspoon crushed coriander

• Preheat grill to medium high (between 350°-400°)
• Whisk together vinegar, oil and spices in a large bowl to make a quick marinade/dressing for the carrots
• Cut carrots in half the long way
• Pour marinade over the carrots and roll carrots around
• Let the carrots sit in the marinade for at least 15 minutes
• When ready to grill, place carrots over direct heat on the grill for 6 minutes, flipping as needed to char the whole carrot
• Then, place carrots over indirect heat and pour the rest of the marinade over the carrots (the sauce that was left in the casserole dish) and grill carrots over indirect heat for an additional 12-15 minutes. Or until fork tender.
• Remove from heat and serve immediately.

Apple and Corn-Stuffed Flounder

4-5oz flounder fillets
1 ear of corn (cut from cob)
1 sweet onion (diced)
1 apple (your favorite)(diced 1 inch cubes)
1 clove garlic (minced)
½ cup bread crumbs
½ table spoon butter
Olive oil
¼ cup White wine (pinot grigio)
Salt & pepper

• Pre heat oven to 400°
• Sauté onion on medium high heat with olive oil and butter
• When onions are translucent (about 3 minutes) add apples, garlic and corn sauté another 5 minutes or until apples start to break down a little then deglaze the pan with white wine and add bread crumbs
• Remove from heat and season stuffing with salt and pepper to taste
• Lay out fillets on cutting board and season both sides with salt and pepper
• With the presentation side(the white side) of the fillet down place about a ¼ cup of the stuffing you made on top of the fillet and roll, it doesn’t have to be super tight .
• Place the rolls on a baking sheet drizzle with white wine and place in oven for 10- 14 minutes
• Remove and serve immediately. Enjoy!

Parsnip Puree

2lbs peeled and chopped parsnips
1 pint cream (you can substitute whole milk)
Salt to taste

• Poach parsnips in cream on mid-low heat till tender about 30 minutes
• Pre heat blender with hot water (pour out before blender)
• Place parsnips and cream in blender and pinch of salt and blend till smooth (an immersion blender would be a fine in place of a regular blender)
• Add salt to taste. Enjoy!

Sautéed Flounder with a Lemon Caper Pan Sauce

2-7oz. flounder fillets
1 tablespoon chopped capers
1 teaspoon fresh lemon juice
Teaspoon minced shallots
Sprig of thyme
White wine
2 tablespoon butter cubed
1.5 tablespoons Olive oil
Flour (seasoned)
Salt and pepper

• Dust the fillets with the season flour
• Heat a large sauté pan with olive oil add 1 tablespoon worth of butter once hot
• Once butter is done foaming add fillets cook on each side till golden (3-4 minutes)
• After the fillets are out of the pan deglaze the pan with white wine and add capers, shallots, thyme, and butter finish with lemon juice (this will help emulsify the sauce)
• season to taste with salt and pepper
• Serve over fish immediately, enjoy!

Recommended sides: wilted spinach or, broccoli rab or, roast asparagus

Clams, Shrimp and Rice a la “Pops” (for 6 to 8 )

2 ½ cups white rice
4-5 cups chicken broth
1 medium onion chopped
6” celery stalk, chopped
½ sweet green or red pepper (chopped)
4 cloves garlic minced
½ cup cubed ham, linguica or chourico
3 Tbsp. olive oil
2 Tbsp. butter
2 packages Goya “Sazon Con Azafran”
½ cup chopped parsley or cilantro or both for garnishing plus 2 chopped
18 littleneck clams
1 lb. shrimp, shelled or not

Melt butter in olive oil in a heavy-bottomed pot that will hold the whole works. Sauté the ham, onion, celery, and pepper (I like to add a hot pepper here or some pepper flakes) gently until transparent. Add garlic last; you do not want it to burn. Now, add the rice and cook, stirring until it becomes opaque; add four cups of clam broth and one cup of water to rice and heat to boiling.
Place clams in rice as it is heating, cover and boil gently for 10 minutes. Now add shrimp to the pan, cover and cook another 5 minutes. If the rice seems too dry to steam shrimp, add more broth or water. Remove from heat, put a handful of parsley on top, and mix. Garnish with remaining greens and serve, to applause, from the pot or on a platter.

Smoked Bluefish Paté

Serves 8-10

8 ounces cream cheese, room temp
¼ cup coarsely chopped red onion
¾ teaspoon horseradish
½ teaspoon lemon juice
1 teaspoon Dijon mustard (optional)
1 cup (7 oz.) Smoked Bluefish
1-tablespoon capers

In bowl of a food processor, combine cream cheese, onion, horseradish, lemon juice and mustard; process until blended. Add ½ of the smoked bluefish and process until almost smooth. Add remaining smoked fish and the capers. Pulse briefly, leaving the fish slightly chunky. Chill for 2 hours. Serve with crackers.

Smoking Bluefish-skin entire fish filet. Brine fish for 8-12 hours in refrigerator. Bring to room temp before smoking. Lightly brush fish with olive oil and smoke for 2-3 hours depending on thickness of fish. Best wood for smoking is Apple or Cherry.