Category Archives: Seafood

The Lobster House in Cape May

The Lobster House in Cape May

 

The Lobster House in Cape May

The Lobster House in Cape May

The Lobster House in Cape May New Jersey is a classic seafood restaurant. Lunch and dinner in five dining rooms and a full bar is available seven days a week. The Lobster House is located on an active commercial fishing fleet pier in Cape May Harbor. In the warmer months you can eat out on the pier. They also have a take-out shop and a fresh fish market.

The Lobster House in Cape May

THE COMMERCIAL FISHING PIER


The Lobster House in Cape May

ONE OF THE DINNING ROOMS


The Lobster House in Cape May

The Lobster House in Cape May

A LIGHT LUNCH


The Lobster House in Cape May

AN INTERESTING WALL DECORATION


The Lobster House in Cape May

READY FOR CHRISTMAS


The Lobster House in Cape May

The Lobster House in Cape May

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Cod Fish Cakes

 

Cod Fish Cakes

Here’s another recipe adapted from The Ellis Island Immigrant Cookbook. This one is for cod fish cakes. It was created by Ena Forde-Findlay of Brooklyn, New York. 

cod fish cakes

The Ellis Island Immigrant Cookbook

Hailed as “One of the year’s more engaging cookbooks...” by the New York Times, the book has sold well over 100,000 copies. 
“…a one of a kind collection of heartwarming stories and authentic recipes that you’ll want to have for your cooking library…these recipes recall special memories of far away lands or of dearly loved relatives…much more than a recipe compilation, it is a personal journey with stories and reminiscences that will touch your heart.” ~ Better Homes and Gardens Cook Book Club

Cod Fish Cakes – adapted from the Ellis Island Immigrant Cook Book

cod fish cakes

The cod fish needed for this recipe is preserved by salting. Before cooking, the salt has to be removed by soaking. The amount of soaking depends on how the codfish you bought was preserved. Goya sells it in 1-pound packages and I find this brand is the easiest to use. Some other brands come salted, dried and as stiff as a board and require more preparation. It’s your choice. Besides cod you can also use salted pollock.

Goya’s instructions:

After de-salting boil the fish for 30 minutes. Drain and let it cool then shred it by pulling it apart with 2 forks. Finely chop the peppers, onions and scallions. Saute them on medium-low until they are soft but not browned.
cod fish cakes

Add the vegetables to the fish in a large bowl. Scramble and add the eggs to the mix. Blend the flour, baking powder, black pepper. and paprika and then add it to the cod mixture, alternating with the water. Continue adding the flour mix and water until you come to a pasty consistency.cod fish cakes

Pour an inch of oil into a pan and heat to 375o. Scoop up some of the cod mix with a table spoon and scrape it into the oil with another tablespoon. Turn over when golden brown on one side, then brown on the other side. Add oil as you need it. Drain on paper towels and serve with lemon and/or hot sauce.

cod fish cakes

Get a copy of the The Ellis Island Immigrant Cookbook HERE.


cod fish cakes

Get information on Save Ellis Island’s  Hardhat Tours HERE.

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Mrs. Fisher’s Fish Chowder

What Mrs. Fisher Knows About Old Southern Cooking – on Amazon

fish chowder

fish chowder

Mrs. Fisher’s Fish Chowder

I came across this recipe for fish chowder while browsing through an old cookbook on line. The book’s title is What Mrs. Fisher Knows About Old Southern Cooking. It was published in 1881 and written by Mrs. Abby Fisher. Mrs. Fisher was a former slave and her cookbook is believed to be the first ever written by an African-American.
The fish chowder recipe appealed to me. I decided to try to make it although Mrs. Fisher doesn’t give very precise instructions, ingredient amounts, or cooking times. Onion, butter, cayenne, and salt were easy but I had to Google ‘sea cracker’ and eventually found a modern equivalent. She doesn’t say what kind of fish so my choice was hake, an inexpensive white fish  For ‘Irish potatoes’ I used Idaho and instead of ‘salt pork’ my substitute was pancetta. I added some olive oil and paprika. I think Mrs. Fisher wrote this book for people who knew how to cook. so she was able to make some assumptions. This recipe worked for me and I’ll definitely make it again.

fish chowder

fish chowderIngredients:

  • 1/4 lb. pancetta cut in one inch pieces
  • 1 large onion, chopped
  • 2 tbsp. olive oil
  • 1 & 1/2  lbs. fish cut into one inch pieces
  • 1 large, peeled and cubed Idaho potatoes
  • 3 ground Pilot Bread Crackers
  • 3 pats of butter
  • 1/4 tsp . cayenne
  • 1/2  tsp. sweet paprika
  • salt to taste

Cook the pancetta on a low heat until it ‘s brown and the fat rendered. Then remove it from the pot.

Also on  low heat, in the same pot, lightly brown the onions and removed them.

fish chowder

As Mrs. Fisher says, “Having all now prepared,” add 1 or 2 tablespoons of olive oil to prevent sticking to the rendered pancetta fat if the pot appears to be too dry, then put in the  fish. Next add the pancetta. Then  a layer of potatoes and then the onions with the sprinkled cracker crumbs. Dot the butter on top of that, sprinkle the cayenne and paprika and that’s it. Cayenne is pretty spicy so be careful how much you use.

fish chowder

Add 2 cups of water, cover the pot and simmer for one hour on a low heat – don’t stir it and disturb the layers.  Check it occasionally and add water if it starts to dry out. Use a ladle when you serve it and be sure to get each layer.

fish chowder


fish chowder

Pilot Bread substitute for sea crackers

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Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

I was in the mood for shrimp and came across this recipe – Cajun Garlic Butter Shrimp – on Alyssa River’s site The Recipe Critic. It’s simple and quick to make and yet has some very complex flavors. I served it with faro which went well with the sauce. Rice goes well too.

Cajun Garlic Butter Shrimp

Ingredients:
  1. ¼ cup low sodium soy sauce
  2. 2 Tablespoons brown sugar
  3. 2 Tablespoons olive oil
  4. 1 Tablespoon whole grain mustard
  5. 1 teaspoon Cajun seasoning
  6. 2 garlic cloves, minced
  7. 2 tablespoons butter
  8. 1 pound shrimp, peeled and deveined
  9. Black pepper
  10. Sliced green onions, for garnish
Cajun Garlic Butter Shrimp
Mix the first six ingredients together in a bowl to make the sauce. Put the butter in a frying pan on high heat. When it melts, add the sauce and let it reduce for a few minutes.
Cajun Garlic Butter ShrimpAdd the shrimp to the pan and sprinkle with black pepper. Stir and cook for a few minutes until the shrimp is done. Garnish with the chopped green onions. Really good and easy to make.

Cajun Garlic Butter Shrimp

Also good with snow peas and rice.

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Michele’s Breaded Deep Fried Gamberetto

Michele’s Breaded Deep Fried Gamberetto

Michele was the chef at my Uncle Charlie’s restaurant, The Fisherman’s Wharf. This was one of my favorites.

Michele’s Breaded Deep Fried Gamberetto


Michele’s Breaded Deep Fried Gamberetto

Michele’s Breaded Deep Fried Gamberetto

Michele’s Breaded Deep Fried Gamberetto

Rinse the shrimp and blot them dry. Season with salt and pepper. Beat the egg with about two tablespoons of the milk. Dip the shrimp into the egg wash and drip off any excess. Coat with the breadcrumbs and place on a rack for 30 minutes.

Michele’s Breaded Deep Fried Gamberetto

Heat the oil to 375o. If you don’t have a thermometer, drop a few breadcrumbs in the oil, and if it sizzles, it’s hot enough. Deep fry until golden.

Micheles Breaded Deep Fried Gamberetto

Serve with lemon wedges and Heinz Chili Sauce on the side.

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Kristina’s Filet with Seasoned Bread Crumbs

Kristina’s Filet with Seasoned Breadcrumbs

Kristina's Filet with Seasoned Breadcrumbs

Kristina’s Filet with Seasoned Breadcrumbs – My daughter came up with this one. It was so good we added it to our Christmas Eve seafood menu.
Ingredients:

Kristina's Filet with Seasoned Breadcrumbs

  1. 1 chopped garlic clove
  2. 2 tbsp olive oil
  3. ½ cup plain fine bread crumbs
  4. 1 tbsp lemon zest
  5. 1 tbsp finely chopped Italian parsley

    Kristina's Filet with Seasoned Breadcrumbs
  1. Salt and black pepper
  2. 2 large filets – grey or dover sole, or flounder
Kristina's Filet with Seasoned Breadcrumbs
Mix the first 5 ingredients. Blot the filets dry, season with salt and black pepper and place in an oiled roasting pan. Cook in 350o oven for 12 minutes. Remove and cover with the breadcrumbs and a drizzle of olive oil.
Return to oven for 5 minutes and then under broiler for 3 minutes – just enough to brown the crumbs.Kristina's Filet with Seasoned Breadcrumbs

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Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad – An interesting recipe adapted from Bon Appetit – the mix for the marinade is also used as sauce and salad dressing.

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad
Mix orange juice, Sriracha, honey, soy sauce and ¼ cup oil. Reserve ½ of it to be used as salad dressing and sauce. Add the shrimp to the remaining half. Let it stand 30 minutes, mixing occasionally.

Shrimp with Orange Sauce and Salad

Heat the remaining 2 tbsp. oil in a pan. Drain the shrimp, reserving the liquid and cook them until pink. Remove the cooked shrimp and add the reserved liquid. Boil until slightly reduced, check for seasoning and then ladle over the shrimp.

Shrimp with Orange Sauce and Salad

Serve with rice and salad using the marinade as dressing.

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Swordfish with Mint and Lemon

Swordfish with Mint and Lemon

Swordfish with Mint and Lemon

This is a good summer recipe for a charcoal or gas grill. It also works indoors on a grill pan. It’s up to you but we like the inside just a little bit pink.

Swordfish with mint and lemon

Swordfish with mint and lemonSwordfish with mint and lemon

Marinade and Sauce

 

Swordfish with Mint and Lemon

Cook for a few minutes on each side, depending on thickness, on a grill or a ridged pan. Don’t overcook. Grill a couple of lemon halves at the same time and squeeze them over the steaks when done. Serve topped with sauce.

Swordfish with Mint and Lemon


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Breton Mussels

Breton Mussels

An easy mussel dish that can be served on pasta. And it isn’t bad with just some good bread. This recipe comes from an interesting region of France – Brittany.

Breton Mussels

Rinse the mussels. Pull off beards and discard any with opened or broken shells.

Breton Mussels

In a pot big enough to hold the mussels, sauté the chopped onion and chopped garlic in oil until it softens. Add the parsley and butter.  Stir until butter melts. Add salt, black pepper and wine. Put the mussels in the pot and stir to coat them with the liquid.
Steam them until they open, (throw away any that don’t open) stir and serve.Breton Mussels


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Sicilian-Style Swordfish

Sicilian-Style Swordfish

Pesce Spada Alla Siciliana (Sicilian-Style Swordfish)

This recipe is perfect for swordfish but works for any other thick fish steak.

Sicilian-Style Swordfish

Sicilian-Style Swordfish

In a pan large enough to hold the steak, heat oil and add onion and garlic. Cook until onion is lightly browned. Remove from heat – Add olives, water, capers, oregano and red pepper flakes and stir.

Sicilian-Style Swordfish

Season swordfish with salt and pepper and place it on top of onion olive mixture. Return the pan to medium-high heat, cover and cook for 3-5 minutes. Turn swordfish, cover and continue to cook until fish is cooked through, 3-5 minutes more.

Sicilian-Style Swordfish

Sicilian-Style Swordfish


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