50 recipes for 50 years! Enjoy these 50 delicious fish and seafood recipes to mark the 50th anniversary of the National Sea Grant College Program.

For 50 years, the National Sea Grant College Program has supported research and outreach that promotes the sustainability of all sectors of the seafood industry. Along the way, each program has shared ways to select and prepare catches of fish, seafood and shellfish, and we'd like to share this collection of seafood recipes from around the Sea Grant network, in hopes it will open your world to the limitless possibilities of seafood cookery. Enjoy!

Stone Crab Claws

Scallop Ceviche

Sunray Venus Clams

Grouper Sandwich

Shrimp Cocktail

Shrimp Gumbo

Fisherman's Brunch

Farmer's Seafood Boil

Texas Grilled Shrimp

Golden Fried Oysters

Oyster-Mushroom Stuffing

Seafood Chalupas

Lake Michigan "Scallops" Recipe

Salad-Stuffed Rainbow Trout

Fried Whitefish Tacos

Smoked Whitefish Cakes

Nolan's Bacon and Corn Clam Chowder

Top Notch Crab Cake

Santa Barbara Crab Cakes

Easy Ginger Soy Grilled Fish

Miso Marinated Black Cod

Linguini with California Sea Urchin Roe

Rosalia's Barbequed Halibut

San Diego Fisherman's Chili

Smoked Fish Spread

Teriyaki Ridgeback Shrimp

Shrimp Mousseline with Fish Fillets Topped with Crawfish Sauce

Catfish Fillets with Lime

Baked Halibut Parmesan

Hot Crab Dip

Oysters Rockefeller

Halibut Delight

Red Snapper with Bacon-Mushroom Stuffing

Creole Sautéed Mahi-Mahi

Grilled Marinated Tuna with Herb Butter

Rich Scallop Soup

Grilled Tuna with Lemon Mayonnaise

Steamed Mussels

Pan-Seared Lionfish with Chile Lime Butter

Stuffed Flounder Rolls

Baked Ta’ape with Shoyu Sauce

Parmesan Perch

Potato-Fried Fish

Snapper Almondine

Boiled Crawfish

Lionfish Nachos

Chipotle Grilled Fish Tacos with Cilantro Slaw

Kedgeree

Rock Shrimp Royale

Tasty, Healthy Veggie Soup with Kelp Noodles

Stone Crab Claws

From Florida Sea Grant

Florida Sea Grant provides outreach about stone crabs to help visitors and residents learn about one of the state’s most valuable commercial fisheries.

  • Crab claws, 1 pound per person
  • Mustard Sauce
  • Red Sauce

Thaw frozen, cooked claws in cold water or in the refrigerator. To serve warm, steam for 3 minutes. Be careful not to overcook. To prepare raw claws, cover and cook in salted water for 15 minutes.

To make red sauce, combine 1 cup ketchup, 3 tablespoons lemon juice, 1 tablespoon horseradish, 1/2 teaspoon celery salt and liquid hot pepper sauce to taste.

For mustard sauce, combine 3/4 cup “lite” mayonnaise or sour cream, 1/4 cup mustard, 2 tablespoons horseradish and 2 teaspoons Worcestershire Sauce. Serve warm or cold.

Crack claws by holding them in one hand and striking them with a spoon or knife handle. Enjoy by dipping in a spicy sauce.

Scallop Ceviche

From Florida Sea Grant

Each year hundreds of citizen science volunteers participate in underwater snorkel searches organized by Florida Sea Grant to monitor the recovery of the Florida bay scallop.

  • 2 pounds of scallops
  • 1 cup lime juice
  • 1 cup lemon juice
  • 1 cup cilantro, chopped
  • 4 Serrano peppers, finely-chopped and seeded
  • 1 red onion, coarsely chopped
  • 1 tablespoon sea salt and ground black pepper

Mix lime juice, lemon juice, cilantro, garic, peppers, onion, salt, and pepper in a zipper-style bag. Two hours before serving, add in scallops. Drain away excess juices and assemble the ceviche over salad greens or avocado half. Touch everything off with a garnish of cilantro leaves.

Sunray Venus Clams and Pasta

From Florida Sea Grant

The sunray venus is a native Florida clam that’s now being successfully farmed with techniques developed with Florida Sea Grant research.

  • 24-30 Sunray venus clams
  • Linguini
  • 1 stick of butter
  • 4 cloves garlic minced
  • ½ cup white wine
  • ¼ cup chopped parsley
  • Black pepper to taste

Mix lime juice, lemon juice, cilantro, garic, peppers, onion, salt, and pepper in a zipper-style bag. Two hours before serving, add in scallops. Drain away excess juices and assemble the ceviche over salad greens or avocado half. Touch everything off with a garnish of cilantro leaves.

Grouper Sandwich

From Florida Sea Grant

Florida Sea Grant works with recreational fisherman developing catch-and-release techniques that help undersized grouper survive to be caught another day.

  • 2 lbs grouper fillets (or other fish fillets fresh or frozen)
  • ½ tsp salt, or to taste
  • ½ tsp garlic powder
  • 1/8 tsp liquid hot pepper sauce, or to taste
  • 2 tsp olive oil

Thaw fish if frozen. Cut into serving sized portions (about 6) and pat dry. Heat olive oil in a skillet. Combine dry ingredients and coat the fillets generously. Place fillets in skillet. Cook over medium heat; about 4-5 minutes each side, or until fish flakes when forked. Serve on bun with a cold beer and a view of the Gulf of Mexico sunset.

Shrimp Cocktail

From Texas Sea Grant

Texas Sea Grant has trained hundreds of shrimp vessel captains, crew members and owners on the proper installation and use of turtle excluder devices, or TEDs. When used correctly, these federally mandated devices are 97% effective in allowing endangered sea turtles to escape from shrimp trawl nets.


  • 1 ½ pounds cooked, peeled deveined shrimp, fresh or frozen
  • Lettuce
  • Cocktail sauce
  • Lemon wedges

    Cocktail Sauce

  • ¾ cup catsup
  • 2 tablespoons lemon juice
  • 1 tablespoon grated onion
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

For the cocktail sauce, combine all ingredients. Chill.

To serve: Thaw shrimp if frozen. Arrange lettuce in cocktail glasses. Place shrimp on lettuce; cover with sauce. Garnish with lemon wedges.

Shrimp Gumbo

From Texas Sea Grant

Texas Sea Grant funded a research project that developed a manual for super-intensive indoor shrimp aquaculture that has been implemented by three commercial shrimp operations in Texas and Florida.

  • 2 pounds raw, peeled shrimp
  • 1 pound flaked crab meat
  • 1/3 cup flour
  • 1/3 cup canola oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped bell pepper
  • 1 package (10 ounces) frozen 2 teaspoons each garlic salt cut okra
  • 1 can (8 ounces) tomato sauce
  • ¼ cup chopped fresh parsley
  • 1 can (13 ounces) chicken broth or fresh fish stock
  • 3 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon thyme
  • 2 tablespoons Kitchen Bouquet browning sauce
  • 2 teaspoons each garlic salt and pepper
  • Liquid hot pepper sauce to taste
  • Hot cooked rice

To make roux, heat oil in large cast-iron kettle or stew pot. When very hot, but not smoking, add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly with whisk until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, 3 cups water or fish or shrimp stock and chicken broth. Simmer for 1 hour. Add shrimp and remaining ingredients except rice. Simmer for 15 minutes. Serve over hot rice. Makes 8 to 10 servings.

Fisherman's Brunch

From Texas Sea Grant

Description

  • 1 cup cooked flake fish
  • 8 frozen tart pastery shells or 1 9-inch pie shell
  • ½ cup grated Swiss cheese
  • 1 tablespoon finely chopped onion
  • 4 slightly beaten eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Paprika

Bake pastery shells at 350°F for 5 minutes or until slightly browned. Remove from oven. Combine all other ingredients. Pour into pastry. Sprinkle with paprika. Bake at 350 degrees for 20 minutes. Makes 4 generous servings. Approximately 464 calories per serving.

Farmer's Seafood Boil

From Texas Sea Grant

Description

  • 2 pounds shell-on, headless shrimp, at least 26-30 count
  • 4 onions, quartered
  • 1 link pork or Italian sausage, cut into 1 1/2-inch pieces
  • 2 packages (3 ounces each) crab and shrimp boil
  • 3 ears corn, cut in thirds
  • 2 tablespoons salt
  • 12 whole new potatoes or 3 russet potatoes, unpared and quartered

In a large boiling pot, bring a gallon of water, crab and shrimp boil and salt to a boil. Add potatoes and boil for 5 minutes. Add onions, sausage and corn and boil for 5 minutes. Add shrimp and boil for 5 minutes more. Drain and serve with crusty bread and a cold beverage. Makes 6 servings.

Texas Grilled Shrimp

From Texas Sea Grant

A single Gulf shrimp trawler can consume up to 80,000 gallons of diesel per year. Working with shrimp fishermen, Texas Sea Grant tested fuel-efficient trawl gear and conducted economic analyses of the benefits of the improved net material and advanced trawl door designs. Texas Sea Grant then worked to transfer the technology to shrimpers in the Gulf of Mexico and the southeastern U.S., saving shrimp fishermen in Texas alone 19.8 million gallons of fuel valued at more than $54 million since the program began in 2008.

  • 1 ½ pounds under-10 count, Texas shrimp
  • ¼ cup olive oil
  • 2 cloves minced garlic
  • Juice of 1 lemon
  • 1 tablespoon cracked black pepper
  • 2 tablespoons chopped fresh parsley
  • 15 slices lean bacon

Mix oil, garlic, lemon juice, pepper and parsley together in at pan. Marinate shrimp in oil mixture for 1 hour. Prepare grill. Cut excess fat off ends of bacon slices. Wrap a slice of bacon around each shrimp and fasten with a wooden pick. Grill shrimp on medium heat for 5 minutes, turning and basting once. Shrimp are done when opaque throughout. Do not overcook. Discard bacon and serve shrimp with slaw, red beans and cornbread. Makes 4 to 5 servings.

Golden Fried Oysters

From Texas Sea Grant

Texas Sea Grant is working with researchers, natural resource agencies, members of the oyster fishery and other stakeholders to consider the feasibility of and help develop the framework for oyster aquaculture in Texas.

  • A popular way to enjoy one of the bay’s most treasured flavors.
  • 24 fresh shucked oysters
  • 2 egg whites, 1 egg yolk
  • 2 tablespoons milk
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 cup yellow cornmeal
  • ½ cup flour
  • Canola oil for frying

Drain oysters. Combine eggs, milk and seasonings. Dip oysters in egg mixture and roll in dry mixture. Repeat process to form double breading. Heat oil to 365°F. Fry oysters 2 to 3 minutes until golden brown. Makes 4 servings of 6 oysters each.

Oyster-Mushroom Stuffing

From Texas Sea Grant

Description

  • 1 pint oysters
  • 1 pound coarsely chopped mushrooms
  • 1 ½ cups chopped celery with leaves
  • 1 cup chopped onion
  • ½ cup margarine or butter
  • 2 cups toasted bread cubes
  • ¼ cup chopped fresh parsley
  • 2 tablespoons diced pimiento
  • 2 tablespoons salt
  • 1 ½ teaspoons poultry seasoning
  • ¼ teaspoon black pepper
  • 2 beaten eggs

Remove any remaining shell particles from oysters. Drain oysters. In a skillet, saute mushrooms, celery and onion in margarine until tender but not brown. Place in a large mixing bowl and stir bread crumbs, parsley, pimiento and seasonings. Add oysters and eggs to mixture. Mix thoroughly. Makes approximately 6 cups stuffing. To serve as a side dish, place stuffing in a well-greased baking dish. Bake at 350°F for 20 minutes. Approximately 186 calories per 1 cup serving.

Seafood Chalupas

From Texas Sea Grant

A tasty way to use a bit of leftover seafood is to combine it with a myriad of ingredients to create a quick Mexican treat.

  • 1 cup leftover or fresh cooked fish, crab meat or shrimp
  • 4 crisp, flat tortillas
  • 1 can (8 ounces) refried beans
  • 2 cups shredded lettuce
  • 1 chopped tomato
  • ½ cup grated Cheddar cheese
  • Salsa, avocado slices

To make the tortillas crisp, bake at 350°F for 3 minutes. Spread beans on each tortilla. Then layer with seafood, lettuce, tomato and cheese. Pass the salsa and sliced avocados. Makes 2 servings of 2 chalupas each.

Lake Michigan "Scallops" Recipe

From Michigan Sea Grant

Description

  • 1 lb. ground or flaked lake whitefish
  • 10 slices of applewood smoked bacon
  • 1/8 tsp. salt
  • ¼ tsp. lemon pepper
  • ¼ cup grated Parmesan cheese
  • 1 cup fresh mushrooms chopped
  • 3 tbsp. chopped green olives
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped sweet pepper
  • 1 tbsp. olive oil

Preheat oven to 350°F. In a large bowl, mix together whitefish, seasoning and vegetables. All ingredients should be evenly mixed together.

On the stovetop, heat olive oil in oven-safe frying pan. Sear the scallops on each side for 2-3 minutes. Carefully turn scallops with tongs — the less handling, the better. Slide frying pan into heated oven to finish cooking. Bake in the oven for an additional 5-8 minutes. Time will vary depending on the thickness of your scallop and how well done you like your bacon. Roll whitefish mixture into mock “scallops,” flattening the top and bottoms of each scallop so they will not roll while cooking. The size scallops you make will depend on how big you like your scallops. Wrap bacon around the scallop. You may have to secure the bacon with a wooden toothpick.

***Tip: In taste testing we found that bacon can very easily overpower the taste of whitefish. Choose your bacon carefully, avoiding heavily smoked varieties. You can also omit the bacon.

Salad-Stuffed Rainbow Trout

From Michigan Sea Grant

Description

  • 1 whole rainbow trout, butterflied
  • ½ pound greens (arugula, mizuna, tatsoi, baby kale, or baby chard), washed and dried
  • 1 small russet potato
  • 1 lemon
  • ¼ cup really good olive oil
  • 1 tsp. Dijon mustard
  • Kosher salt

Preheat oven to 350°F. Season the fish inside and out with kosher salt. Cut the potato into small cubes and pan fry until crispy and brown like small croutons. Put a piece of wax paper or lightly oiled parchment paper between the two fillets and close the fish over it. Lightly oil the outside of the fish and put it on a baking pan. Bake for 10-15 minutes until cooked through.

Prepare the dressing while the fish is in the oven. Zest and juice the lemon, mix with Dijon mustard and really good olive oil. Toss greens, potatoes and dressing together with a pinch of salt. Remove the wax paper and stuff the fish with the salad. Let it spill out recklessly onto the plate. Drizzle a little more dressing over the whole plate.
Enjoy!

Fried Whitefish Tacos

From Michigan Sea Grant

Description

  • 4 cups vegetable oil
  • 12–16 corn tortillas
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 cup beer (not dark)
  • 1 pound Great Lakes whitefish fillets, cut into 3-inch by 1-inch strips

Preheat oven to 350°F. Heat 1 inch of oil in a 10-inch heavy pot (2–3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.

Meanwhile, separate tortillas and make 2 stacks of 6–8. Wrap each stack in foil and heat in oven 12–15 minutes.

While tortillas are warming, stir together flour and salt in a large bowl. Stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl. Fry fish in batches, turning once or twice, until golden, 4–5 minutes. Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels. Assemble tacos with warm tortillas, fish, and accompaniments.

Accompaniments

  • shredded lettuce or cabbage
  • sour cream
  • avocado slices
  • chopped or sliced radish
  • red or green salsa
  • sliced, pickled jalapeños
  • lime wedges
  • cilantro
  • diced onions

Smoked Whitefish Cakes

From Michigan Sea Grant

Description

  • 3 large fresh jalapeño peppers
  • 2 tbsp. olive oil
  • 1 medium red bell pepper,finely diced
  • 1 medium yellow bell pepper, finely diced
  • ½ c. plain bread crumbs
  • 3/4 c. mayonnaise
  • ¼ c. coarsely chopped fresh cilantro
  • 2 tbsp. favorite seafood seasoning
  • 2 tbsp. minced garlic
  • Black pepper to taste
  • 1 ½ lbs. smoked whitefish

Preheat oven to 350°F. To make the cakes, in a bowl, combine breadcrumbs, mayonnaise, cilantro, seafood seasoning and garlic. Then add all peppers. Mix well. Remove bones from the smoked fish, leaving chunks of fish if possible. Gently add fish to cake mixture. Refrigerate for 20 minutes.

Prepare the Peppers: Place jalapeños on oven rack and roast until skin is dark, about 15–20 minutes. Let them cool and then peel skin, remove seeds and chop. In a sauté pan, add 1 tbsp of olive oil and cook the bell peppers until softened. Let cool.

Preheat frying pan to medium heat. Add remaining olive oil. Scoop fish mixture using an ice cream scoop and drop into hot pan. Carefully using your fingers or a spatula, flatten each cake to about 1-inch thickness. Mixture will be crumbly. Brown cakes, about 5–7 minutes on each side. Serve with sweet cherry coulis, found in the Wild Caught and Close to Home cookbook, or the fish cakes also partner well with traditional condiments such as tartar sauce or cocktail sauce.

Nolan's Bacon and Corn Clam Chowder

From Delaware Sea Grant

Description

  • 1 tablespoon ground white pepper
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon Old Bay seasoning
  • 3 ½ cups organic half and half cream
  • 1 cup heavy cream
  • 1 (8 oz.) pure all-natural bottled clam juice
  • 3/4 cup water
  • 2 cups celery, finely chopped
  • 1 (14.75 oz.) can creamed corn
  • 1-1/2 cups diced sweet Vidalia onion
  • 3-4 large russet potatoes
  • 4 large pieces hickory butcher cut thick bacon
  • 1 (51 oz.) gourmet chopped sea clams
  • 4 tablespoons salted butter

Drain clams and set aside, reserve liquid. Dice bacon and sauté in tall stock pot over medium heat. Add chopped celery, diced onions, some reserved clam juice and sweat down (reduce some). Peel and cube potatoes. Bring potatoes to a boil utilizing some reserved clam juice in separate pot until fork tender. Strain potatoes and set aside to cool. Slowly whisk in half and half, heavy cream, dry seasonings, clam juice and water into sauté mixture. Bring to a simmer for 8 minutes. Add strained clams and continue to simmer. Do not boil. Stir in butter until melted. Add creamed corn. Pour potatoes into mixture and continue to stir while simmering. Do not boil. Serve and enjoy. Salt and pepper to taste.

* Cornstarch slurry may be utilized for desired thickness

Top Notch Crab Cake

From Delaware Sea Grant

Description

  • 2 pounds jumbo lump blue crab meat
  • 2 cup finely ground saltine crackers
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 tablespoons salad dressing
  • 1 stick unsalted butter (melted)
  • 3 teaspoons hot sauce
  • 4 scallions (minced)
  • 5 tablespoons chopped cilantro
  • 2-3 tablespoons dry sherry (more if desired)
  • 2-3 teaspoon Old Bay Seasoning
  • Lemon wedges for garnish

Using a rubber spatula, in a large bowl, gently combine crab meat, ½ cup crushed saltine crackers, egg yolks, mustard, salad dressing, 3 tablespoons melted butter, hot sauce, scallions, cilantro, dry sherry and Old Bay seasoning. Gently divide mixture into 10 equal portions and shape into tight, mounded cakes. Press each crab cake in cracker crumbs and transfer, crumb side down, cover and refrigerate for an hour. Grease a baking sheet with butter and transfer crab cakes to prepared baking sheet, crumb side down. Press thumb on top of each crab cake to make a slight indentation and drizzle with melted butter. Sprinkle a small amount of Old Bay seasoning on top of each crab cake and broil on medium until crab cakes are golden brown. About 12-15 minutes. Garnish with lemon wedges.

Santa Barbara Crab Cakes

From California Sea Grant

Description

  • 12 California Rock Crab Claws (Cooked & Cleaned)
  • 1 Everything Bagel, Shredded
  • 2 Eggs, Beaten
  • Onion, Chopped
  • Garlic Salt
  • Louisiana Fish Fry

Mix all ingredients in a bowl, except Louisiana Fish Fry. Shape into patties, then top with Louisiana Fish Fry. (Make sure you have about a 50/50 ratio of crab and bagel.) Fry in hot oil until golden brown.

Easy Ginger Soy Grilled Fish

From California Sea Grant

Description

  • ¼ Cup Honey
  • ½ Cup Soy Sauce
  • 1 tablespoon Freshly Grated Ginger
  • 2-3 Cloves of Garlic (Chopped or Crushed)
  • 1 cup Olive Oil
  • 3 tbs Apple Cider, White or Rice Vinegar
  • 1 ½ to 2lbs of Firm Fish

Add ingredients and whisk in a shallow bowl, marinate fish for at least an hour. Grill on medium for about 2-3 minutes per side, for 6-8oz pieces at ½” thick (little more for thicker pieces, a little less if thinner). Meat should be white 1 ½ (2 min per side if using Tuna)

Miso Marinated Black Cod

From California Sea Grant

Description

  • Sake
  • ¾ Cup Mirin
  • 2 Cups White Miso Paste
  • 1 ¼ Cups Granulated Sugar
  • ¼ Chopped Scallions (or More)
  • 1 Tbs Fresh Grated Gginger (or More)
  • Four Black Cod Fillets

Bring the sake and the mirin to a boil in a saucepan for about 20-30 seconds to boil off the alcohol. Turn the heat down to low and add miso paste, mixing with a wooden spoon. After the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Add scallions and ginger. Pat fillets thoroughly dry with paper towels.

Put filets in gallon size zip lock bag and cover with marinade. Place in refrigerator for 24-72 hrs flipping bag over occasionally.

Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

Linguini with California Sea Urchin Roe

From California Sea Grant

Description

  • Linguini
  • Garlic
  • 5 pieces of Sea Urchin Roe
  • Red Pepper
  • Olive Oil

Prepare pasta and in a large frying pan mix 5 pieces of sea urchin roe, olive oil, garlic pieces. Toss with pasta place back in a cleaned sea urchin test and add red pepper to taste. Serves 4.

Rosalia's Barbequed Halibut

From California Sea Grant

Description

  • Breadcrumbs
  • Parmesan Cheese
  • Salt
  • Pepper
  • Dried Oregano
  • Olive Oil
  • California Halibut

First make breadcrumb mixture. Breadcrumbs, Parmesan cheese, to taste. Mix in your desired to taste, salt, pepper and dried oregano. Mix in bowl and set aside. Take your desired piece of California Halibut and roll in olive oil and then pat on both sides into the breadcrumb mixture. Ready to put on the barbecue. Brown nicely on both sides. Does not need a long time of cooking or will make fish very dry.

San Diego Fisherman's Chili

From California Sea Grant

California Sea Grant extension agent Theresa Talley conducted market surveys that supported legislation opening local fisherman’s markets.

Seafood Preparation

  • 2 tbls olive oil
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 medium jalapeños, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 ½ pounds of firm fish cut into bite-size pieces. Tuna, yellowtail, rockfish, swordfish, or shark are San Diego fish that work well.
  • 1 pound of shellfish. Rock crab, box crab, racer crab, spot prawn, or spiny lobster are San Diego fish that work well.
White Chili
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 leeks, thinly sliced
  • 1 large green bell pepper, cored, seeded and chopped
  • 1 large red bell pepper, cored, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tbls chopped chipotle chilies in adobo, plus 1 tbls adobo from the same can
  • 2 (12-ounce) bottles beer
  • 3 cups chicken broth
  • 3 cups cooked cannellini beans, rinsed and drained
  • 2 tsp salt
  • ½ cup cilantro, finely chopped
  • Juice of 1 lime

If need be, fillet and cut up the fish, and boil and pick the shellfish meat ahead of time. Refrigerate or freeze until ready to make chili. If frozen, thaw before use in.

For the seafood, put oil, cumin, chili powder, jalapeños, and garlic into a large bowl and whisk to make a marinade. Add shrimp, scallops, and mahi-mahi and toss gently to coat. Cover and refrigerate while you prepare the chili.

For the chili, heat 2 tablespoons of the oil in a large stockpot, over medium heat. Add onions, celery, leeks and peppers and cook for 5 minutes. Add cumin, oregano, chipotle chilies and adobo sauce and continue to cook for 2 more minutes. Add beer, broth, beans and salt. Bring to a boil, lower to a simmer and cook for 20 minutes.

In a separate saucepan, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add marinated seafood and cook for approximately 2 minutes, until the fish turns opaque. Add seafood and any pan juices to the pot with the chili mixture. Continue cooking for approximately 10 more minutes. Remove from heat. Stir in cilantro and lime juice.

Smoked Fish Spread

From Wisconsin Sea Grant

Description

  • 1 ½ pounds smoked fish
  • 2 teaspoons minced onion
  • 2 teaspoons finely chopped celery
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped sweet pickle
  • 1 ¼ cups mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons chopped parsley
  • Dash of Worcestershire sauce

Remove skin and bones from fish and flake well. Mix all ingredients together and chill one hour before serving.

Teriyaki Ridgeback Shrimp

From Wisconsin Sea Grant

Description

  • 1 ½ pounds smoked fish
  • 2 teaspoons minced onion
  • 2 teaspoons finely chopped celery
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped sweet pickle
  • 1 ¼ cups mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons chopped parsley
  • Dash of Worcestershire sauce

Remove skin and bones from fish and flake well. Mix all ingredients together and chill one hour before serving.

Shrimp Mousseline with Fish Fillets Topped with Crawfish Sauce

From Mississippi-Alabama Sea Grant

An original recipe developed by Kay Bruening of MS-AL Sea Grant. The Mississippi-Alabama Sea Grant Program helps commercial fishermen identify new markets and connect with consumers to promote local catches of species like shrimp and crawfish.

  • 8 large fish fillets (white fish)
  • 1 lb. fresh, clean, peeled shrimp
  • 2 large pinches of cayenne pepper
  • 2 large egg whites
  • 1 cup whipping ream
  • ½ teaspoon Tonny Cachere’s Creole seasoning
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 3 cloves garlic, crushed
  • 2 Tablespoons butter
  • 1 cup fresh mushrooms, chopped
  • 4 green onions with tops, thinly sliced
  • Additional Tony Chachere’s
Crawfish Sauce
  • Crawfish Sauce
  • 5 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups half & half
  • ¼ lb. mushrooms, sliced
  • ¼ cup white wine
  • ½ lb. fresh crawfish meat, chopped

To make the crawfish sauce, sauté mushrooms in 2 tablespoons butter; add remaining 3 tablespoons butter and flour to mushrooms. Cook over low heat until flour is all absorbed. Add cream, whisking constantly to blend and cook until smooth. Add wine and crawfish meat and continue cooking until thick and smooth. Season with salt and pepper.

Sauté mushrooms and onions in butter; set aside to cool. Place shrimp in food processor and process until smooth puree. Add cayenne pepper, creole seasoning, lemon juice, garlic and egg whites and process until well incorporated. Add whipping cream and process again until thoroughly incorporated. Fold in mushrooms and onions. Divide mousseline into 8 portions.

(Optional step: sprinkle each fillet lightly with creole seasoning). Spread each fish fillet (flesh side up) evenly with the mousseline. Place fish in a buttered baking dish. Place baking dish in a pan of water and bake at 250°F for 30 minutes. Serve with crawfish sauce. Yields 8 servings.

Catfish Fillets with Lime

From Mississippi-Alabama Sea Grant

Description

  • 4 catfish filets
  • ½ Cup flour
  • 3 TBSP balsamic vinegar
  • 3 TBSP fresh lime juice
  • 6 TBSP cold butter cut into 1" pieces
  • ¼ Cup sliced scallions
  • ¼ Cup chopped pistachios
  • 5 TBSP oil

Dry fish and dredge in flour. Saute in oil until golden (~6 min per side), remove and keep warm. Pour out oil and add vinegar and lime juice - bring to boil, scraping up bits - reduce slightly then whisk in butter, 1 piece at a time, until sauce is creamy and thick. Pour sauce over fish.

Add scallions (optional)
Garnish with lime wedges and pistachios (optional)

Baked Halibut Parmesan

From Alaska Sea Grant

Description

  • ½ cup mayonnaise (can use lite mayonnaise)
  • ⅓ cup Parmesan cheese
  • 3 tablespoons chopped green onion
  • 1 tbs. lemon juice
  • 1 lb. halibut fillets, or any boneless fillets (skin-on or skinless)

Mix together in a small bowl: mayonnaise, Parmesan, green onions, and lemon juice. Cover a baking sheet with foil and place halibut fillets skin side down on the foil. Spread mayonnaise mixture generously on top of each fillet. Bake in oven at 350° until mayonnaise is golden brown, about 15 to 20 minutes.

Hot Crab Dip

From Alaska Sea Grant

The Alaska King Crab Research, Rehabilitation and Biology program—an Alaska Sea Grant partnership with fishermen's groups, coastal communities, and agencies—conducts research to culture red and blue king crab in a hatchery to enhance depleted wild stocks.

  • 8 oz pkg. cream cheese
  • 6 oz crab meat
  • 1 tablespoon milk
  • 2 tablespoons diced onion
  • 1 tablespoon mayonnaise
  • ½ teaspoon horseradish
  • ½ tablespoon mustard
  • 1/3 cup sliced almonds

Mix ingredients together and heat in oven for 15 minutes at 375°F. Serve with crackers.

Oysters Rockefellar

From Alaska Sea Grant

Through research, outreach, and education, Alaska Sea Grant helped grow Alaska shellfish aquaculture from one farm to more than 60 farms over a 25-year period.

  • 24 medium Alaska oysters, raw in the shell
  • 6 tablespoons lightly salted butter
  • ½ cup finely chopped leeks or green onion
  • ½ cup finely chopped celery or fennel bulb
  • ¼ cup finely chopped parsley
  • 1/3 cup packaged breadcrumbs
  • 1/3 cup white wine
  • Grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Preheat oven to 425°F. Chop vegetables in food processor. Heat butter in a saucepan over medium heat; when it is sizzling add leeks, celery, and parsley. Sauté about 5 minutes, until tender. Remove from heat and stir in breadcrumbs and white wine. Add more wine if mixture is too dry. Season with salt and pepper.

Halibut Delight

From Alaska Sea Grant

Commercial fishing and sport fishing for halibut are economically important in Alaska. Alaska Sea Grant has supported halibut research and provided key business and regulatory information to Alaska halibut charter operators.

  • 1 pound halibut fillets, skinned
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • bacon strips, fried
  • 1 onion, sliced
  • ½ green pepper, sliced
  • Sliced tomatoes
  • Cheddar cheese, grated

Arrange halibut in casserole dish and cover with mixture of mayonnaise and sour cream. Top each fillet with bacon, onion and green pepper, Bake at 350 degrees for 30 minutes or until fish flakes easily when tested with a fork. Remove from oven and top with tomato slices and Cheddar cheese. Return to oven until cheese melts. Serve with rice.

Red Snapper with Bacon-Mushroom Stuffing

From North Carolina Sea Grant

Description

  • 6 medium skinless snapper fillets
  • ½ pound small shrimp, coarsely chopped
  • 6 slices bacon, diced
  • ½ cup sliced fresh mushrooms
  • 2 cups soft bread cubes
  • 1 tablespoon minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 3 tablespoons margarine or butter, melted

In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well. Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted margarine. Salt lightly. Bake at 450°F until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves. Serves 12.

Creole Sautéed Mahi-Mahi

From North Carolina Sea Grant

Description

  • 2 medium mahi-mahi fillets (about 1 ½ pounds total)
  • 2 ½ tablespoons minced green onion
  • 4 tablespoons vegetable oil
  • 4 tablespoons margarine or butter
Creole Seasoning
  • 1 teaspoon pressed garlic
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

Prepare Creole seasoning. In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add margarine and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up. Serves 6 to 8.

Grilled Marinated Tuna with Herb Butter

From North Carolina Sea Grant

Description

  • 8 tuna steaks
  • ½ cup vegetable oil
  • 1/3 cup soy sauce
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced

In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well. Place steaks in single layer in shallow baking dish. Pour marinade over them, reserving 1/3 cup. Marinate in refrigerator about 45 minutes, turning occasionally. Drain fish. Discard used marinade. Place steaks in well-greased hinged grill. Cook about 4 inches from heat until done on one side, about 6 to 8 minutes. Baste with reserved marinade and turn. Cook on other side until done, about 6 to 8 minutes. Spread with Herb Butter. Serves 8.

Rich Scallop Soup

From North Carolina Sea Grant

Description

  • 1 pound scallops, finely chopped
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons margarine or butter
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 1 teaspoon Worcestershire sauce
  • paprika
  • 3 tablespoons finely chopped fresh parsley

In top of double boiler, blend milk, cream, margarine, salt, pepper and Worcestershire. Place over boiling water and bring to simmer, stirring frequently. Add scallops to mixture. Return to simmer and cook until tender, about 4 to 5 minutes. Pour into individual bowls. Sprinkle each with paprika and parsley. Serves 6.

Grilled Tuna with Lemon Mayonnaise

From North Carolina Sea Grant

Description

  • 4 tuna steaks, about 1 inch thick
  • ¼ cup vegetable oil
  • salt
  • freshly ground black pepper
Lemon Mayonnaise
  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 3 tablespoons lemon zest

In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend. Set aside.

Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.

Steamed Mussels

From Oregon Sea Grant

Description

  • 48 mussels in shells (2 dozen mussels per lb.)
  • ¼ cup fresh parsley, chopped 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1 cup white wine

Debeard mussels. Place parsley, onion, garlic, oregano, basil, and wine in a large saucepan. Add mussels. Cover with a tight lid and steam on medium heat for approximately 10 minutes or until shells open. Agitate the pan during this time to cook the mussels evenly

Pan-seared Lionfish with Chile Lime Butter

From New Jersey Sea Grant
(Adapted from Dr. Timothy Jacobson's Pan-Seared Talapia)

Description

Chile Lime Butter

  • ½ stick (1/4 cup) unsalted butter, softened
  • 1 Tbs finely chopped shallot
  • 1 tsp finely grated fresh lime zest
  • 2 tsp fresh lime juice
  • 1 tsp minced fresh thai or Serano Chile (red), including seeds
Fish
  • 6 (5 to 6 oz) pieces Skinless Lionfish Filet
  • ½ tsp Salt
  • 2 Tbs Vegetable oil

Pat fish dry and sprinkle with salt. Heat 1 tablespoon of oil in a large skillet over moderately high heat until smoking. Saute 3 pieces of fish for 4-5 minutes, turning over once. Repeat with remaining fish and oil. Serve with Chile Lime Butter.

Stuffed Flounder Rolls

From New Jersey Sea Grant

Description

  • 3 Tbs of Butter more butter below!
  • 1/3 cup Minced Crabmeat
  • 1/3 cup Small Shrimp
  • 1 or 2 Garlic Cloves, finely chopped
  • 1 tsp Cajun Seasoning kick it up a notch!!
  • 8 Ritz Crackers, crushed
  • 4  oz! Flounder Filets
  • 1 Lemon
  • 1 Tbs of Butter
  • Toothpicks

Preheat oven to 375°F. Grease a 9x13 inch pan. Melt 3 Tbs of butter in a frying pan over medium heat. Add garlic and saute for 1 minute. Stir in crabmeat, shrimp and cajun seasoning and cook 1 minute longer. Remove from heat and stir in crushed crackers. Spread mixture over filets and sprinkle with lemon juice. Roll up filets and fasten with toothpicks to keep stuffing in. Place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil. Bake 25 minutes or until fish flakes easily with fork.

Baked Ta’ape with Shoyu Sauce

From Hawaii Sea Grant

Ta’ape was first introduced to Hawaii from Tahiti in 1955, but is now considered an invasive species that competes with native species for food and habitat. This recipe works well with any fillets.

  • 1 ½ lb taape filet
  • ¼ t salt
  • 2 T vegetable oil
  • ¼ cup mayonnaise
  • 1 ½ t paprika

Clean taape, remove bones, and butterfly (cut along bone and open flat) fish. Sprinkle fish with salt and pepper to taste and place in lightly greased pan. Spread mayonnaise over fish, then sprinkle with paprika. Place in oven and bake at 350°F for 15 to 20 minutes. If sauce is used, mix ginger, garlic, and shoyu. Serve with the fish. If you want some spice, add 2 chili peppers or a dash of tabasco.

Parmesan Perch

From Ohio Sea Grant

These recipes are from the Lake Erie Cookbook which is available from Ohio Sea Grant. The cookbook includes 123 recipes for freshwater fish and information on nutrition, selection, handling and cleaning, cooking hints, and preservation and storage.

  • 2 lbs. perch fillets
  • 2 eggs
  • 3 C saltine crackers
  • 1 T pepper Parmesan cheese
  • Cooking oil

Mash the saltines into very fine crumbs; in a separate bowl beat eggs and pepper until well-mixed. Fillets should be patted completely dry, then dipped into the egg batter and rolled in cracker crumbs. Heat 1/2” cooking oil in a skillet until a drop of egg batter sizzles, then add perch. Turn when first side is golden brown: Remove and drain when sizzling begins to diminish and fish flakes easily when tested with a fork. Salt lightly and dust with Parmesan cheese while still hot. Serves 6.

Potato-Fried Fish

From Ohio Sea Grant

These recipes are from the Lake Erie Cookbook which is available from Ohio Sea Grant. The cookbook includes 123 recipes for freshwater fish and information on nutrition, selection, handling and cleaning, cooking hints, and preservation and storage.

  • 1 ½ lbs. freshwater drum, white bass, yellow perch, or other fish fillets, fresh or frozen
  • 1 t salt
  • ¼ t black pepper
  • 1 egg, beaten
  • 1 T water
  • 1 C instant mashed potatoes
  • 1 pkg. (7/10 oz.) dry onion or Italian salad dressing mix
  • Cooking oil

Sprinkle thawed fish fillets with salt and pepper. In a bowl beat together egg and water. In a separate bowl, combine potato flakes and salad dressing mix. Dip fish into egg mixture and then coat with potato flake mixture. Heat 1/8” oil in a frying pan. Add fish when oil is hot, and fry for 4-5 minutes on each side over moderate heat until golden brown. Fish is done when it flakes apart easily when tested with a fork. Drain on absorbent paper. Serves 4.

Snapper Almondine

From Louisiana Sea Grant

This recipe is taken from the classic 1986 Louisiana Seafood Cookbook from Louisiana Sea Grant, available in its entirety in PDF form.

  • 4 fillets trout
  • 1 cup milk
  • 1 t salt
  • 1/8 t black pepper
  • ½ cup flour
  • 8 T butter
  • ½ cup almonds, finely chopped

Dip fillets in milk seasoned with salt and pepper. Coats with flour. Melt 4 teaspoons butter in 10 inch skillet. Brown fillets on both sides. Remove fish and set aside. Melt remaining butter in skillet and saute almonds. Serve over fillets. Garnish with lemons, parsley and cherry tomatoes. Serves 2

Boiled Crawfish

From Louisiana Sea Grant

This recipe is taken from the classic 1986 Louisiana Seafood Cookbook from Louisiana Sea Grant, available in its entirety in PDF form.

  • Crawfish

This way of boiling crawfish is easy, takes less time, and gives more predictable results. The one disadvantage to this method is that you must cook any potatoes and corn separately.

Bring plain, unsalted, unseasoned water to a boil. Add crawfish and cook for 5 minutes from the time the water returns to a rolling boil. Remove crawfish from pot and spread in a tub. Sprinkle generously with powdered seafood seasoning and mix thoroughly. As the crawfish cool, they will absorb the seasoning. The crawfish should peel perfectly and you can regulate the spiciness by the amount of seasoning you put on.

Lionfish Nachos

From Puerto Rico Sea Grant

If you can beat 'em, eat 'em! Through Puerto Rico Sea Grant efforts, people have become aware of the lionfish as an invasive species, how it is affecting our fisheries, how to control its population and economic opportunities.

  • 8 wonton wrappers
  • ½ cup oil
  • 8 lionfish fillets
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons sweet Thai chili sauce
  • 1 tablespoon soy sauce
  • 1 cup seaweed salad
  • ¼ cup wasabi mayonnaise

Place oil in a small frying pan and heat oil until hot. Place one wonton wrapper in at a time. Cook briefly until it starts to bubble (approximately 10 seconds). Turn over and cook another 10 seconds. Remove and drain on kitchen towel.

Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, sweet chili sauce and soy sauce together in a bowl and set aside. Spray skillet with non-stick cooking spray. Cook lionfish fillets in skillet over medium-high heat for 2 to 3 minutes, until flaky and tender. Cut or flake lionfish so it is in small pieces. Toss lionfish in soy sauce mixture. Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise.

Chipotle Grilled Fish Tacos with Cilantro Slaw

From Minnesota Sea Grant

Description

  • 1 - Large Lake Superior salmon filet sliced into taco manageable pieces, approx. 1" x 2"
  • 16 - Flour tortillas
  • 1 - Chipotle pepper, chopped
  • 1 tsp. - Sauce from chipotle pepper can
  • 1 - Clove of garlic, pressed
  • Juice of one-half large lemon
  • Juice of one-half small lime
  • 2 Tbsp. - Olive oil
  • 1 Tbsp. - Soy sauce
  • ¼ tsp. - Oregano
  • 4 cups - Red or green cabbage or combo, packed and shredded
  • ½ - Purple onion, sliced thin
  • ½ cup - Vinegar
  • ¼ cup - Olive oil
  • ¼ cup - Fresh cilantro, chopped
  • ¼ cup - Sugar
  • ½ tsp. - Salt
  • ½ tsp. - Fresh ground pepper

Main Instructions:

Combine marinade ingredients and puree in a blender or food processor. Set aside a small amount of the sauce in a separate bowl to use after fish is cooked. Place fish in marinade to thoroughly coat and refrigerate for at least 15 minutes. Place fish pieces onto an enamel-coated grill topper and grill until they get a nice brown coating. Flip fish over and just barely finish the cooking. Do not overcook. Prepare the slaw as directed. Heat the tortillas, preferably on the grill. Take a tortilla and stack it with the grilled fish and slaw and enjoy.

Cilantro Cabbage Slaw Instructions:

Combine cabbage and onion. Blend remaining ingredients thoroughly and toss with cabbage mixture. Let sit for at least an hour.

Kedgeree

From Maine Sea Grant

Kedgeree was a popular breakfast dish in the Victorian era. To make this English breakfast dish elegant dinner fare, substitute 2 cups of cooked lobster meat for the flaked fish.

  • 2 cups cooked rice
  • 1 lb. cooked, flaked fish
  • 4 hard cooked eggs, chopped
  • ¼ cup butter
  • ¼ cup cream
  • 2 tbsp. parsley, min.ced
  • salt and pepper
  • curry (optional)

Combine all ingredients. Heat in double boiler.

Rock Shrimp Royale

From South Carolina Sea Grant

Maybe you’ve seen the lobster-like shrimp at the seafood market but avoided them because you didn't know how to cook or clean them. Next time, try them, you'll be pleasantly surprised.

  • 2 tbs. finely chopped onion
  • 2 tbs. finely chopped ceiery
  • ¼ cup grated carrot
  • ¼ tsp. thyme
  • ¼ cup butter ar margarine
  • 3 tbs. flour
  • ½ cup chicken bouillon (dissolve 1 cube in 1/2 cup boiling water)
  • 1 2/3 cup evaporated milk (13 oz. can)
  • 1 lb. shelled, deveined rock shrimp, sliced lengthwise

Melt butter in heavy saucepan over low heat. Add onion, celery, carrot and thyme, cover and saute until wilted. Remove from heat and stir in flour until well blended. Mix bouillon and milk, add slowly and cook over low heat until sauce becomes thick. Add cooked rock shrimp and stir until heated through. Remove from heat and serve at once with rice, pastry shells or toast points. 6 servings.

Tasty, Healthy Veggie Soup with Kelp Noodles

From Connecticut Sea Grant

Connecticut Sea Grant extension is working with industry, state agency officials, and researchers to investigate sugar kelp processing techniques and bottlenecks, product options, and potential hazards, in order to help expand the nascent sea vegetable aquaculture industry in Connecticut.

Preparation time: about 7 minutes.

  • 4 oz Kelp, Noodle Cut
  • One small bag of matchstick-cut carrots (or shred 1 carrot)
  • 10 snow peas cut into thirds or small package of frozen baby pea pods
  • 1 small piece of ginger
  • Olive oil
  • 2 cartons of low-salt Vegetable stock
  • Small pieces of Kale

Grate ginger and mix in pot with olive oil. Sauté on low heat for 2 minutes, stirring frequently. Add soup stock and bring to soft boil. Add kelp noodles, carrots, peas and kale. Return to soft boil then remove from heat. Garnish as desired with seaweed or parsley and serve.

*We used frozen kelp noodles from Ocean Approved Inc., but other kelp sources are available, or you can forage for wild kelp in places where the water is clean enough for swimming and fishing. Cut fresh kelp into noodle shapes or small squares.