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Seaweed Salad

Asian Seaweed Salad … Available for sale at our Store (Delicious served with the Ahi Saku Block & fresh Yellowfin Tuna)

Salmon Stuffed with Feta, Spinach & Sun Dried Tomato

Preheat the oven to 375 F spray an oven-safe cooking dish with oil. Using a paper towel, dab the oil from a 1/3 cup sun-dried tomatoes, before chopping. Add 1 tbsp olive oil and chopped sun-dried tomatoes to a skillet over medium heat. Cook for 1 minute, stirring until fragrant. Add 3 c. baby spinach and 1 c. chopped basil leaves to the skillet. Stir occasionally until wilted, about 3 minutes. Remove the skillet from the heat. Add 1/2 c feta cheese crumbled and stir until well combined with the other ingredients. Using a sharp knife, carefully slice the salmon through the center, just until the knife almost reaches the other side. Use a spoon to distribute the stuffing into the centers of ea

One Dish Rockfish

Preheat oven to 400. Layer 5 c. fresh spinach in the bottom of a 2 qt baking dish. Lay 2-6 oz filets atop the spinach. Scatter 10 cherry tomatoes, halved around the fish. Pour 1/2 c. vegetable broth into dish. Season fillet with 2 tbsp fresh dill, 1/4 tsp garlic powder, 1/2 tsp lemon pepper, 1/4 tsp onion powder, salt, and pepper to taste. Place 2 lemon slices, 2 onion slices, and 1 tsp butter on fish. Cover with aluminum foil. Bake 20 to 25 minutes or until the fish flakes easily.

Baked Lemon COD With Asparagus in Foil

Preheat oven to 425 degrees. Place large foil sheet on baking tray (enough foil to close and seal). Spray with cooking oil. Place slices of lemon and onion slices on the foil sheet. Top with 1 lb asparagus, then another layer of lemon and onion. Top with cod fillets. Sprinkle everything with olive oil, garlic salt and lemon pepper to taste. Squeeze juice of 1/2 lemon over top. Sprinkle ½ tbsp. bread crumbs over cod. Seal foil tightly. Roast for 13-15 minutes, until cod starts to flake and asparagus is crisp-tender. Enjoy! Optional: Uncover and broil on top rack for 1 minute to brown bread crumbs.

Grilled Yellowfin Tuna with Marinade

Prick tuna steaks all over with a fork and place in shallow glass dish. Whisk 1/2 cup vegetable oil, 1/3 cup soy sauce, 1/4 cup fresh lemon juice, 2 tsp Dijon mustard, 1 tsp grated lemon peel, and 1 clove garlic, crushed, together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours. Preheat grill for medium heat and lightly oil the grate. Remove tuna from the marinade. Pour the marinade into a small saucepan and bring to a boil and simmer for 10 minutes. Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Tuna Salad

Brush tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only one minute on each side. Set aside on a platter. Meanwhile, in a small bowl, combine 4 tbsp olive oil, salt, pepper, lime zest of 2 limes, 1 tsp wasabi, 6 tbsp freshly squeezed lime juice, 2 tsp soy sauce and 10 dashes Tabasco. Add 2 avocados diced to the vinaigrette. Cut the tuna in chunks and place it in a large bowl. Add ¼ c. minced scallions and ¼ c. diced red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Seafood Pasta Salad

Cook 1 lb shell pasta, according to directions. While the pasta cooks add 2 tbsp of butter to a large skillet. Heat over medium heat until butter is melted. Add 1 c. diced celery and 1 diced onion to the skillet. Add 8 oz cooked lobster, 8 oz crab meat, and 8 oz cooked, peeled & deveined shrimp to the skillet and saute until heated through (or you can make this a cold dish and do not heat seafood) then remove skillet from heat and set aside. In a large mixing bowl, add 1 c mayo, 2 tsp lemon juice, 1 tsp Old Bay, 1/2 tsp salt, pepper to taste and 1 tsp dried parsley. Whisk to combine. Add the sautéed seafood and veggies stir to combine. Add the cooked pasta. Serve or chill in the refrigerator

Teriyaki Bacon Wrapped Scallops

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil. Whisk 1/2 c. teriyaki sauce, 1/3 c. brown sugar, and 3 tbsp minced ginger root in a bowl. Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets. Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

Mexican Shrimp Burrito Bowl

Add 1 tsp canola oil to the pan and heat on med high. Add 1 lb 21-25 shrimp, peeled and deveined to the pan and cook for 2-3 minutes, then flip and cook an addt’l minute. Add 1 clove garlic, minced to the pan and stir. Add 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp paprika, 1 tsp kosher salt, 1/4 tsp cayenne pepper and stir again. Add 1 c. corn, 1 c canned black beans, rinsed and 1/4 c canned diced green chilis and stir until well coated. Add 1 c. honey, 1/2 lime, zested and juiced and stir. Remove from the heat and add 1/2 c grape tomatoes, halved, 2 green onions, thinly sliced and cilantro for garnish (if using).

Linguine with Clams in a White Sauce

Cook Linguine pasta per directions on the box. In lg sautee pan add the 2-3 tbsp olive oil and 2 cloves garlic. Briefly sautee the garlic then add 3 doz clams, 1 tbsp fresh chopped basil and pinch crushed red pepper to the pan and cover with a lid allowing the clams to steam open. Turn off the heat on the clams and keep covered until serving. Drain pasta, place in bowl and divide clams and sauce between them. Sprinkle fresh chopped parsley on top of the clams and serve with grated romano cheese.

Grilled Lobster Tails with Bourbon Sauce

Butterfly lobster tails by using kitchen shears to cut open the shell on the top curved section of the tail. Cut from front to tail, and stop just before the tail. Next, use a sharp knife to slice through 3/4 of the lobster flesh (along the previous cut), taking care not to cut all the way through. Open the tail up like a book. Melt 4 tbsp butter, and mix in 1 tsp salt and 4 oz bourbon. Brush the lobster flesh (not the shell), with the butter-bourbon mixture. Set lobster tails, flesh side down, on the grill. Cover the grill, and cook for 4-5 minutes, or until the shells are bright red and the tails release from the grill plate. Flip tails so that they are shell-side down, and brush the

Beer Steamed Mussels

Heat a deep skillet or a pot with 3 tbsp melted butter/olive oil on med heat. Saute 3 cloves minced garlic and 1/4 onion diced. Add 3 lbs mussels into the skillet/pot and stir to combine with the garlic and onion. Pour in 12 oz beer and cover until the mussels are open and cooked. Stir in chopped parsley and add salt to taste. Serve immediately with a squeeze of lemon or lime, if you like.

Croissant with Smoked Salmon

Slice open croissants and spread 1-2 tbsp cream cheese on both sides. Place smoked salmon in the croissants. Sprinkle with 1 tsp capers and stuff with fresh arugula. Add a good pinch of cracked pepper and a squeeze of lemon.

Smoked Salmon Pizza

Preheat an oven to 400 degrees or Grill. Spread 1 tbsp olive oil over a 12 inch pre-baked pizza crust. Then sprinkle with smoked salmon, artichokes, and capers, sliced red onion. Sprinkle the mozzarella cheese evenly over the pizza. Bake until the cheese has melted and is bubbly, 10 to 15 minutes

Pesto Salmon and Italian Veggies in Foil

Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil 1 1/4 lbs fresh green beans , ends trimmed 3 minutes, then carefully drain. Toss green beans with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top each fillet. Drizzle 1 tsp lemon juice over each fillet. Toss grape tomatoes, halved, with 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil and seal. Place side by side on a baking sheet and

Grilled Halibut and Fresh Mango Salsa

Combine 2 c plum tomatoes, seeded and diced, 1 1/2 c diced peeled ripe mango, 1/2 c diced onion, 1/2 c chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tbsp cider vinegar, 1 tsp sugar.. Stir in 1/2 tsp salt, 1/2 tsp pepper, and 2 closed minced garlic. Rub halibut with olive oil; sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Grilled Sweet and Sour Yellowfin Tuna

Combine 1/2 cup dry sherry, 2 tbsp gingerroot, grated, 2 tbsp soy sauce, 1 tbsp molasses, 1 tbsp lime juice, 1 tbsp honey, 1 tbsp garlic, minced, 2 tsp dark sesame oil, and 2 tsp cilantro, minced in a small bowl. Set aside. Rinse tuna steaks and pat dry. Place steaks in a shallow glass baking dish and pour sauce over. Marinate in refrigerator for 10 minutes. Preheat stove top grill or gas grill. Remove steaks from marinade; grill 5 to 8 minutes on each side for well-done center (2 minutes on each side for rare center and 3 to 5 minutes each side for medium center), turning once and basting with marinade.

California Roll Sushi Bowl

Combine sauce ingredients in a small pot over medium heat (1/4 c. soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar). While continuously whisking, bring to a boil and reduce to a slightly syrupy consistency. This will take approximately 3 minutes. Do not walk away as this can easily burn. Remove from heat and allow to cool while assembling sushi bowls. Sushi Bowls: Combine all ingredients and top with a drizzle of soy sauce mixture. 2 c. cooked white rice –cooled; 1/2 c. crab meat; 1/2 cucumber - peeled, seeded and chopped; 1/4 small lemon - sliced extra thin then finely chopped (peel included); 1 tbsp pickled sushi ginger – chopped; 1/2 avocado - sliced or cut into chunks; 1 sheet dried seaweed

Grilled Scallops with Tomato-Onion Relish

Soak 1/2 cup finely chopped red onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, 1 lg seeded & chopped tomato, 4 tsp red wine vinegar, 1 tsp sugar, & 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in 2 tbsp chopped fresh dill. Cook scallops while relish is standing: Pat scallops dry and season with salt and pepper. Grill scallops on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes. Serve scallops with relish.

Shrimp Pineapple Kabobs

Soak 6 wooden skewers in water for at least 30 minutes. Thread pineapple chunks and 18 peeled and deveined shrimp on skewers. In a large zip lock bag, mix ½ c. soy sauce, ¼. c. balsamic vinegar, ¼ c. honey, 1 tsp minced garlic and pepper. Add the skewers into the bag, careful not to puncture the bag. Marinate in the fridge for one hour. Grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!

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