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Blog

Filtering by Category: seafood

Oven Baked Flounder with Lemon and Dill

Patricia Reitz

This quick and easy flounder recipe is exactly the kind of recipe you need on a busy weeknight. Whisk together a butter mixture, drizzle it on the fish, and bake for about 10 minutes - that’s it! This recipe works well with any mild white fish so feel free to substitute tilapia, cod, haddock, etc.

Oven Baked Flounder with Lemon and Dill

makes 4 servings

Printable Recipe

Ingredients

  • 2 pounds flounder fillets

  • 4 tablespoons unsalted butter, melted

  • 3 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 tablespoon dried parsley flakes

  • 1/2 teaspoon dried dill weed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 425F and place rack in center position.

  2. Prepare half sheet pan by lining it with parchment paper.

  3. Place flounder fillets in a single layer on parchment-lined half sheet pan.

  4. Whisk together the melted butter, lemon juice, garlic, parsley, and dill; pour over flounder and use a pastry brush to coat all the fillets with the butter mixture.

  5. Evenly sprinkle the fillets with the kosher salt and freshly ground black pepper.

  6. Bake fillets for 10-12 minutes per inch of thickness (or until they’re opaque and flake easily); remove from oven and rest 2 minutes before serving.

Maine Seafood Chowder

Patricia Reitz

You might be thinking, “what’s Maine chowder?” In short, it’s a brothier version of the more traditional New England-style chowder, which is often thickened with flour. This chowder is thickened with a flavorful heavy cream reduction. Chock full of tender shrimp and bay scallops, this luxurious soup is guaranteed to please the seafood lovers in your life.

Start by carefully cooking the shrimp until it’s just barely cooked through. Here I’m using shrimp that still have their shells, but you can use peeled shrimp if that’s what you have. I like to cook them in the oven, like this.

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When the shrimp are cool enough to handle, remove the shells/tails and cut the shrimp into bite-size pieces; set aside.

Freeze the shells/tails to make shrimp stock at a later time.

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In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the burner.

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In a large skillet, cook the bay scallops in butter just until they’re barely cooked through. Be careful not overcook the scallops or they’ll turn rubbery.

Add the cream, reserved shrimp, and any juices that may have collected on the roasting pan.

Add the parsley and cayenne; stir well and heat until the cream starts to bubble.

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Skim the shrimp and scallops from the cream and set aside while the cream reduces.

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Allow the cream to boil until it reduces in volume and thickens.

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Add the thickened cream to the shrimp stock.

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Stir in the reserved shrimp, scallops, and optional dry sherry. Stir well to combine.

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Taste and adjust seasoning with salt and pepper if necessary.

Maine Seafood Chowder - ButterYum —

Enjoy!

Items used to make this recipe:


Maine Seafood Chowder

makes 12 servings

Ingredients

  • 4 ounces bacon, cut into bite-size piece

  • 4 cups sliced leeks, rinsed well

  • 1.5 pounds red bliss potatoes, cut into 1/4-inch dice

  • 8 cups shrimp stock (here’s my recipe)

  • 4 tablespoons butter

  • 2 cups heavy cream

  • 2 pounds medium size shrimp (25-30 count), cooked and cut into thirds

  • 1 pound bay scallops, fresh or thawed

  • 1 tablespoon dried parsley

  • 1/4 teaspoon cayenne pepper

  • kosher salt and pepper to taste

  • 1-2 tablespoons dry sherry (optional)

Directions

  1. Cook shrimp until just barely done (directions here).

  2. When the shrimp are cool enough to handle, peel if necessary and cut into thirds; set aside. (freeze shrimp shells/tails to make shrimp stock at a later time)

  3. In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

  4. Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the heat.

  5. In a large skillet, cook the bay scallops in butter just until they’re barely cooked through.

  6. Add the cream and reserved shrimp to the skillet, along with any juices that collected in the baking pan.

  7. Add the parsley and cayenne pepper and heat just until the cream starts to bubble around the edges of the pan.

  8. Skim the shrimp and bay scallops from the cream; set aside.

  9. Allow the cream to bubble away until it reduces a bit and thickens.

  10. Pour the reduced cream into the shrimp stock and add the reserved shrimp and scallops; stir well and serve.

Shrimp Stock

Patricia Reitz

Stop throwing away your shrimp shells! Instead, little by little, stock pile them in the freezer until you have enough to make the most wonderful, flavorful, colorful shrimp stock.

So what can you do with shrimp stock? Use it to make soups and stews, like this amazing Maine Seafood Chowder. You can also use it to make things like paella, gumbo, or shrimp and grits - I bet you’ll find a delicious way to use it!

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Start by putting all your frozen shrimp shells in a large stockpot, about 2 pounds of them. Doesn’t matter if they’ve been previously cooked or not - just toss them in.

Next you’ll need kosher salt, whole peppercorns, roughly chopped carrots, celery, onions, and a couple of bay leaves (not pictured).

Also, a good amount of dried parsley. If you ask me, it’s a greatly underused ingredient.

Add the chopped carrots, onion, and celery to the shrimp shells.

Next in - the salt, peppercorns, and bay leaves.

Followed by the dried parsley.

Now top it all off with cold water.

You don’t have to do this, but if you by any chance happen to have a couple of empty lobster shells floating around in your freezer, toss them in too.

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Bring the entire mixture up to a boil, then reduce the heat to low and simmer for about an hour. Strain and discard all the solids and chili the remaining stock for up to 3 days in the refrigerator (or freeze for up to 2 months).

Items used to make this recipe:


Shrimp Stock

makes 4 quarts

Ingredients

  • 2 pounds shrimp shells (thawed or frozen, cooked or raw)

  • 1 large onion, roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 carrots, roughly chopped

  • 3 cloves garlic, crushed

  • 2 bay leaves

  • 2 tablespoons dried parsley

  • 2 teaspoons black peppercorns

  • 1 teaspoon kosher salt

  • 4 quarts water

Directions

  1. Place everything in an 8-quart or larger stockpot.

  2. Bring to a boil; reduce heat to low and simmer for about 1 hour.

  3. Strain and discard solids.

  4. Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.

recipe inspired by Emeril Lagasse