Jamie the mermaid here- This dish calls for the belly of the swordfish, an unconventional cut that equals super sustainability. Why throw away the belly when it’s just as delicious, if not MORE!? This perfect cut of fish is marinated in a simple Asian inspired sauce, pan seared, and then baked to perfection. Enjoy!
Honey-Soy Swordfish Belly
1 large swordfish belly filet
(cut into 3-4 portions)
2 tbsp. soy sauce
2 tbsp. siracha
2 tbsp. coconut oil
2 tbsp. hoisin sauce
2 tbsp. raw honey
¼ inch ginger, grated
Directions: Preheat oven to 400 degrees. Combine all ingredients (aside from swordfish) in a bowl and whisk until fully blended. Brush marinade over fish, coating the fish until all of the sauce has been used. Cover and refrigerate for at least 30 minutes. When finished marinating, grease a medium pan with more coconut oil. Place filet portions in the skillet with the fattiest sections touching the heat. Fry without flipping until the fat becomes cooked and crispy. Transfer to an oven safe dish and bake for 25 minutes or until fish is firm and tender.
Recipe by Food Blogger Jamie Buscher
Instagram: @LoveandSeafood
Skate wing is super sustainable and super delicious. My father has been a fisherman in Pt. Judith for over 20 years, and until last night, he had never tasted skate. One bite of this recipe and he was sold- I promise you will feel the same!
Coconut Crusted Skate with Warm Pineapple Pepper Chutney
2 skate fillets*
2 local free range eggs, scrambled
1 cup coconut, shredded
1 cup pineapple, diced
1 cup mini sweet pepper medley, diced
2 tbsp. siracha
1-2 cups coconut oil, for frying
*I cut my fillets into small rectangles for easy breading and presentation
Directions: Combine peppers and pineapple in a small sauce pan over medium low heat. Add siracha, and 1-2 tbsp. of water if necessary. Stir occasionally. While chutney is cooking, heat coconut oil in a deep skillet over medium high and create two dipping stations: one with the scrambled eggs and one with the coconut. Dip pieces of skate into the egg and then dredge with coconut until fully coated. Continue working until all pieces are dipped in coconut. Working in batches, fry the pieces of skate until they are golden brown, about 2-3 minutes on each side. Plate skate pieces and top with chutney. (2 Servings)
Recipe by Food Blogger Jamie Buscher
Instagram: @LoveandSeafood
Habanero Blacked Redfish
2 Acadian Redfish filets
2 tbs. Hot Lips Habanero Herb
3 tbs. local butter
sea salt, to taste
Directions: If needed, remove skin from Redfish filets. Sprinkle each side of both filets with sea salt followed by habanero spice blend (hot lips or blend of your choice). Melt butter over medium high heat. When melted, add filet one at a time and cook for 3 mins on each side, until blackened and firm but not burnt.
Salsa Jack Cauliflower Mash
8 oz Salsa Jack Cheese
1 head cauliflower
3 tbsp. local butter
sea salt, to taste
black pepper, to taste
Directions: Pre-heat oven to 400 degrees. Chop cauliflower, removing as much stem as possible. Arrange cauliflower in glass baking pan. Shred Salsa Jack Cheese over cauliflower and place pieces of butter throughout tray. Cook until cauliflower is slightly over done, around 20-25 minutes. Stir cauliflower mixture well and transfer to sturdy blender or food processor. Process until smooth (mashed potato consistency). If needed, return to oven for 5 minutes. Top with Habanero Blackened Redfish and garnish with chopped parsley (or cilantro) and lime.
Crispy Tilefish Sandwiches
2 golden tilefish filets
1 cup coconut oil, for frying
2/3 cup water
1/2 cup New England fish batter
2 large lettuce leaves
2 whole wheat ciabatta rolls
Directions: Mix batter with water until smooth. Set aside. Heat both oils in a 2″ deep skillet until the temperature reaches 350 degrees. Dip fish filet in batter and fry one at time, flipping once, until golden brown on each side. Split ciabatta rolls and top with lettuce, crispy fish filets, and Siracha Kelp Tartar Sauce.
Siracha Kelp Tartar Sauce
2 tbsp. Seidner’s All Natural Mayonnaise
2 tbsp. pickle relish
1/2 – 1 tbsp. Siracha Hot Chile Sauce
1/2 cup Ocean Approved Kelp Slaw, finely chopped
Directions: Combine all ingredients and refrigerate until served.
Fried Whelk Fritters
7 fresh whelks, steamed and chopped
2 cups Pinot Grigio
1 cup chicken stock
1/2 cup left over whelk juice
1/4 cup whole milk
3 egg whites
2 egg yolks
1 1/2 cups whole wheat flower
1 tsp. baking powder
1 tsp. sea salt
1 tsp. cayenne pepper
coconut oil, for frying
sea salt, to taste
Directions: Add white wine and chicken stock to a large pot over medium high heat. When stock begins to bubble, add whelks and steam for 20 minutes. Remove whelks from shell, clean, and chop finely. Combine dry ingredients in a bowl and mix thoroughly. Combine wet ingredients, excluding egg whites, in a separate bowl. Stir chopped whelks into wet ingredients. Combine wet and dry ingredients and add egg whites. Mix thoroughly. If batter appears too dry, add chicken stock 1 tbsp. at a time. Heat coconut oil in a 2″ deep frying pan until temperature reaches 350 degrees. Drop spoonfuls of batter into hot oil. Cook until bottom turns golden brown. Flip with tongs and continue frying until evenly cooked. Drain on paper towels. Serve with Siracha Kelp Tartar Sauce and enjoy! (15 fritters)
As discussed in a previous recipe, skate has a rich and comforting flavor that pairs perfectly with other rich delicacies. In this recipe, skate is combined with goat cheese and prosciutto to create an easy, sustainable, and delicious meal.
Skate Wing stuffed with Goat Cheese,
Prosciutto, Spinach, and Mushrooms
2 fresh skate wing filets
1 cup bread crumbs
1 local free range egg
6 oz. quality goat cheese
1/2 cup sliced mushrooms
2 handfuls fresh spinach,
finely chopped
3 slices quality prosciutto
finely chopped
sea salt, to taste
cracked black pepper, to taste
Directions: Preheat oven to 450 degrees. Scramble an egg on a plate. Dip each skate filet in egg and then dredge with bread crumbs. Place the breaded skate filets on a shallow baking pan. In a large bowl, thoroughly mix goat cheese, mushrooms, spinach, and prosciutto. Spoon half the mixture onto each skate filet. Roll the skate filets and secure with a tooth pick. Bake for 20-25 minutes and enjoy! (2 servings)
Prosciutto Wrapped Hake with Creamed Brie
1 large hake filet, cut into five sections
10 slices quality prosciutto
1 tbsp. quality olive oil
sea salt, to taste
cracked black pepper, to taste
Directions: Preheat oven to 450 degrees. Grease a baking pan with olive oil. Season hake with salt and pepper. Wrap each piece of hake with two slice of prosciutto. Place loose edges face down to secure. Cook for 20 minutes or until hake feels firm.
Creamed Brie
1 cup quality brie,
finely chopped with rind removed
1/2 cup heavy cream
Directions: Heat cream over medium heat until it begins to thicken. Add brie cube and stir frequently until heated to a desired consistency. I left small cubes of brie by my own preference, but you can heat until smooth if you choose.
Creamed Spinach
3 cups fresh spinach
1 tbsp. olive oil
1/2 cup quality brie,
finely chopped with rind remove
1/c cup heavy cream
Directions: Saute spinach with olive oil over medium heat. When spinach begins to wilt, add heavy cream and brie. Saute until brie fully melts.
Bacon Parmesan Mashed Potatoes
5 local and organic potatoes
3 strips quality bacon
1/2 cup local butter
1/2 cup whole fat milk
1/2 cup parmesan cheese, grated
1/2 tbsp. dried chives
1/2 tbsp. garlic powder
sea salt, to taste
cracked black pepper, to taste
Directions: Peel and boil potatoes until fully cooked. While potatoes are boiling, cook bacon until crisp. Mash potatoes with spices, butter, milk, and cheese. Crumble bacon over potatoes and stir well.
Traditional cultures throughout history have believed in both the health and sustainability benefits of eating animals in their entirety. Local littlenecks, and similar shell fish, are an easy way to get the benefits of eating the entire animal in one tasty bite!
Coconut Lime Littlenecks
20 Pt. Judith littlenecks
2 cups chicken stock
1 can full fat coconut milk
4 tbsp. red curry paste
4 tbsp. coconut oil
2 cloves garlic, minced
3 cubes fresh pineapple
Directions: Add 4 tbsp. of coconut oil to a large pot over medium-high heat. Add garlic and pineapple and sauté until fragrant. Add red curry paste, chicken stock, and then coconut milk. Stir to combine. Add little necks and steam for 10-12 minutes (or until all clams have opened). Remove from heat and discard any clams that failed to open. Serve over rice and season with fresh lime juice, sea salt, and cracked black pepper. Garnish with lime wedges and enjoy! (4 servings)
If you want to enjoy fresh seafood delivered to your door be sure to sign up for Gabe the Fish Babe’s Fish Club! Click here for more information.
This dish showcases the flavors of locally caught skate from Pt. Judith, thick cut uncured bacon, freshly sliced mushrooms, and local butter. Skate is rich and comforting- perfect for the cool nights of early Springtime.
Pan Fried Local Skate with a
Mushroom and Bacon Brown Butter Sauce
2 skate wing filets
2 sticks butter
2 bacon strips
1 cup sliced mushrooms
1 egg
1/3 cup breadcrumbs
sea salt and black pepper, to taste
1. Crack an egg onto a large plate and scramble lightly with a fork. Pour bread crumbs onto a second plate.
2. Cook bacon and mushrooms in a skillet over medium heat, add butter if needed.
3. While bacon is cooking, dip the skate filets into the egg and lightly dredge with bread crumbs. Set aside until bacon and mushrooms are done cooking.
4. When fully cooked, drain the bacon, mushrooms and pan drippings into a bowl. Crumble bacon and return to bowl.
5. Wipe the skillet clean and add 3 tablespoons of butter. Fry the skate filet over medium heat for approximately 4-5 minutes on each side (until filet feels firm to the touch). Watch the heat carefully to make sure the butter does not burn.
6. After cooking both filets, wipe the skillet clean. Brown remaining butter over medium-low heat, swirling occasionally to prevent butter from burning.
7. Combine butter sauce with bacon, mushroom, and pan drippings. Pour over pan fried skate filets and enjoy! I served this dish over gluten-free brown rice pasta- YUM! (2 large servings)
The Health Benefits of Skate
- Rich with Lean Protein
- Low in Fat and Cholesterol
- Important Source of Omega Fatty Acids
- Contains Vitamins A, D, E, and K
In fact, skate is so good for you that is often sold in place of cod liver oil for nutrient supplementation. Fermented skate liver oil offers the nutrients found within skates in an all natural compact supplement.
If you want to enjoy fresh seafood delivered to your door be sure to sign up for Gabe the Fish Babe’s Fish Club! Click here for more information.
Happy Valentines Day to GABE THE FISH BABE’s FISH CLUB! Happy Valentines Day from all of us to all of you with our love and fishes.
Made with Rainforest Alliance Certified single origin chocolate from Ecuador, this different kind of Fish is infused with potent Aphrodisiac Herbs like Yohinbe and Maka. ( You can read more about this Aphrodisiac herbs at http://www.adevichocolates.com/aphrodisiac-herbs.html) These chocolates are flavored with a drop of organic Orange oil and a hint of Cayenne pepper, which combination results in rich, exiting flavor. Dash of cocoa nibs, the crunchy bits of crumbled raw cocoa bean, adds an interesting body to the smooth 56% chocolate and sends a wave of antioxidant power throughout your system. Finally, the chocolates are brushed with edible 24K Gold dust for extra luxurious look.
ADEVI Aphrodisiac chocolate Fishes
This Valentines treat is dedicated to You and the celebration of Love, and is a result of collaboration between ADEVI Aphrodisiac Chocolates of VIFarms.com and GabeTheFishBabe.com, whose goal is to bring the best sustainable foods to all people. And, this is our special way to say “thank you” for your continuous support! http://www.ADEVIchocolates.comhttp://www.GabeTheFishBabe.comhttp://www.VIFarms.com
If you find yourself with too much fish, or simply want to try something different, here is a convenient recipe to smoke fish right in your oven. To produce smoke, we use mix of aromatic herbs. Fish prepared this way makes a nice high-protein, low-fat snack and stores up to a month in refrigerator. Store in paper bag, or wrapped in paper.
Oven-Smoked Fish Jerky with Herbs recipe.
Cure gutted fish in brine mix for 24 hrs. or overnight.
Brine mix: 1 part salt, 1/2 part sugar, some black pepper, allspice and aromatic herbs. Soy sauce or Tamarind sauce to taste (optional). Use 2 tbsp. of mix to a pound of fish.
Herbs: sage, thyme, bay leaf, rosemary, mugwort. Mugwort (Artemisia vulgaris) can be locally wild harvested, it is invasive here in the U.S. and grows practically everywhere. (We at VIFarms use Invasive weeds in our cooking to help save native plants and support health of local ecosystems. Good for you and for the Planet. To learn more about Edible and Medicinal Invasive herbs, visit www.VIFarms.com, e-book “FOOD under your FEET”).
Place cured fish on the cookie sheets or directly on aluminum foil and on the racks. Place another cookie sheet or a piece of foil, filled with dried herbs, directly on the bottom of the oven and turn the oven on to a 150F. The herbs on the bottom will slowly burn and produce aromatic smoke. Continue the process for 4-5 hrs. or until fish is ready and have slightly firm consistency. With slow heat and smoke fish will cook and dehydrate simultaneously. Add more herbs if necessary, during the process.
Smoking herbs are Mugwort, Sage and Lavender.
herbs and brown sugar smoke + few cloves of garlic.
The trick to smoking in the apartment is not to produce too much smoke. Herbs will burn very slowly and smell very good and the amount of smoke will be very tolerable, especially with open windows. If you want to create more intense smoke, add some brown sugar to your bottom sheet. The sugar will burn readily and much faster than herbs. In this case you will need to lower the heat to the minimum.
Here in NYC, we get our fish from fresh sustainable catch from RI fisherman, via Gabe The Fish Babe fish Club. I highly recommend becoming a member, for she promotes consumption of under-utilized species of fish – like Dog Fish (shark), helping to keep eco-balance in the ocean. Besides, the service is great, delivering the fish right to your neighborhood, if you are in the service zone.
Thank you.
I will appreciate your feedback about our recipes at http://vifarms.wordpress.com/
