FISHWIFE'S RECIPES

Come on in! Whether you’re a seasoned chef or a total newbie, we’re going to have great fun with some incredible seafood. These recipes range from super-easy to moderately involved, and since you’ve got a quality product here there’s no need to get too fancy. We also like to feature member recipes, so if you have a special dish, please share it. Now kick off your shoes, pour yourself something tasty, turn on some tunes, and let’s cook some fish!

MEMBER'S GALLEY

 

What else is cookin'?

 

Here's what our members are fixing up.

 

Do you have a delish seafood receipe you want to share?  Or, maybe a photo of what you've been cooking  or prepping with our seafood? 

 

We want to know!  EMAIL us and we'll post it in the Kitchen!

  • Manila Clams with Soy Butter
    March 16, 2016
    | Andrew Zimmern

     

    This recipe from Kirk's buddy Andrew Zimmern is quick, easy, and cheaper than a trip to Japan! Thanks, Andrew! Serves 2 (original recipe here ).

     

    Ingredients  

    • 1/2 cup sake
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • One 1  1/2-inch piece of peeled fresh ginger, cut into thin matchsticks
    • 2 dried hot red chiles
    • 1 garlic clove, thinly sliced
    • 2 pounds Manila clams, scrubbed
    • 3 tablespoons unsalted butter, cubed
    • Salt
    • Minced scallions, for garnish
     
    Method
    1. In a...
  • Garlic-Steamed Manila Clams
    March 9, 2016

    Ingredients :

     

    • 2 tbsp. olive oil
    • 8 cloves garlic, chopped (Can you handle it?! Only you can know!)
    • 2 small shallots, minced
    • 1 cup white wine
    • 3 tbsp. unsalted butter
    • 2 tbsp. minced thyme
    • salt and freshly ground black pepper, to taste
    • 2 lb. Manila clams or mussels, scrubbed
    • 2 tbsp. minced parsley
    • Crusty bread, for serving (optional)
    PREP :Most of you guys will be familiar with clams but in case you are not, here are some things you...
  • Manila clams with parsley pesto
    March 9, 2016

     

    The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color! 

    Ingredients :

    • Manila clams (1 bag = approx. 3lbs)

    • 1/4 cup white wine, plus more for the chef

    • 1 package spaghetti

    For the pesto:

    • 2 cups Italian parsley (or hey, basil if you have it!)

    • 1/2 cup olive oil

    • 1 lemon, zested and juiced

    • 2 garlic cloves, chopped

    • salt & pepper to taste, plus red pepper flakes for the table

      ...
  • Beer Battered Monkeyface eel (or other fish too!)
    December 1, 2015
    Ingredients:
    • 2 lbs monkeyface eel, or 1lb monkeyface eel and 1lb fresh squid cut into rings (hey, let’s make the most of this batter!)  Cut the eel into 1-2” pieces, the fillets will be about ½” thick so they’ll cook through in 3-4 minutes
    • 1 bottle of beer (anything from a Guinness to a can of Tecate is great – experiment and be sure to have extra for the chef)
    • 1 ¼ cups of all purpose flour
    • ½ tsp of...
  • Steamed whole rockfish
    November 10, 2015
    Steaming your fish whole is a fantastic way to get the most out of it. You’ll be amazed at how much meat you can get from the nooks and crannies, and this tasty Asian recipe is easy and sure to impress. Dressed up with ginger and cilantro, your rockfish never looked so good!
     
    Ingredients :
    • 2 whole rockfish, between 1.5 – 2lbs each
    • Bunch of cilantro, loosely chopped
    • 4 scallions, trimmed and chopped in half  - thinly slice white...
  • Tahitian Poisson Cru
    September 21, 2015
    | member recipe by Gwendelyn Enderoglu
    Tahitian Poisson Cru
     
    My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.
     
    12 oz tuna, skin and bloodline removed, 1/2" dice
    1 large carrot, cut into thin matchsticks
    1 cup cucumber, peeled seeded 1/2" dice
    1 cup tomato, seeded, 1/2" dice
    1/2 small red onion, finely sliced
    4-5 scallions, finely chopped
    1/2 cup lime juice (about 3 limes)
    3/4...
  • Easy-peasy Lingcod in Parchment paper
    August 20, 2015
    | Member recipe by Rachel Pusey

    Ingredients:

    • parchment paper
    • chopped spinach
    • 1 lb lingcod or other fish fillet
    • chopped tomatoes
    • chopped olives
    • salt & pepper, to taste
    • olive oil
    • lemon juice

     

    Method:

    • preheat your oven to 400 degrees
    • chop your spinach, tomatoes, and olives
    • cut your fish fillet into however many portions you want, and add salt and pepper to taste 
    • lay down your square of parchment paper and arrange in order: chopped spinach (or another green), chopped tomatoes, chopped olives, a little salt/pepper and...
  • White Sea Bass (or Sablefish) with Olives and Potatoes in Parchment
    July 22, 2015
    | member Jeff Parrot by way of epicurious

    INGREDIENTS

    • 1/2 pound small Yukon Gold potatoes
    • 6 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon plus 2 teaspoons finely chopped oregano, divided
    • 2 1/4 teaspoons fine sea salt, divided
    • 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
    • 1 lemon, very thinly sliced
    • 6 garlic cloves, thinly sliced
    • 1/2 cup Kalamata-style black olives, pitted and cut into slivers
    • 1/2 cup flat-leaf parsley leaves

    PREPARATION

    1. Preheat oven to 400°F with a baking...

  • Salmon with Wasabi Cream Sauce
    June 4, 2015
    | Member recipe by Karen Roorda
    Ingredients :
    2 TBSP unsalted butter
    2 TBSP flour
    1 ½ cup half and half
    ¼ tsp each salt & pepper
    ¼ cup Wasabi powder
     
    Method :
    Make a roux:  Melt 2 Tablespoons unsalted butter and then add 2 Tablespoons flour and cook 1 minute over low heat, just enough to cook the flour. 
     
    Add 1 ½ cup half and half and whisk to remove lumpiness and until it returns to a low simmer. 
    It should result in...
  • True cod with mustard-caper sauce
    June 4, 2015
    True cod with mustard-caper sauce
     
    Ingredients
    • 1 lb True Cod
    • 1 tablespoon extra virgin olive oil
    • Salt & pepper, to taste
    • 1 tablespoon Dijon mustard
    • 1 tablespoon capers, drained
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon water
    • 1 teaspoon dried tarragon
     
    Method
    1. Pour yourself something to drink and put on some good tunes.
    2. Rinse and pat your fish dry with a paper towel. Salt and pepper your fillets.
    3. Heat your pan on medium-high, add 1 tablespoon olive...
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