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Smoked Salmon Wrapped Asparagus

Roast asparagus with a little olive oil, salt and pepper at 400°F until tender. Let cool. Wrap asparagus with a slice of smoked salmon. Arrange on a platter. Mix 2 tbsp fresh lemon juice, 4 tbsp olive oil, and 2 cloves chopped garlic together, salt and pepper to taste. Drizzle over asparagus. Sprinkle with fresh basil

Balsamic Rosemary Glaze Salmon

Allow 4 (6 oz) salmon filets to rest 10 - 15 min at room temp. Meanwhile, in a med saucepan combine 1/2 c balsamic vinegar, 1/4 c white wine or low-sodium chicken broth, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 rosemary sprig and 1 clove garlic minced. Heat mixture over med-high heat and bring to a boil, reduce heat and simmer over med-low heat until sauce thickens and reduces to about 1/3 cup, about 10 - 15 min, stirring occasionally. Remove from heat and pour through a fine strainer. Set aside. Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over med-high heat. Add salmon and cook, without moving until salmon has nicely browned. Carefully flip salmon

Baked Haddock

Preheat oven to 500 degrees F. In a small bowl, combine 3/4 cup milk, 2 tsp salt. In a separate bowl, mix together 3/4 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 tsp ground dried thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with 1/4 c. melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Coriander-Crusted Tuna with Black Bean Salsa

Step 1: Combine 1 tbsp ground coriander, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub spice mixture evenly over both sides of tuna Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over med-high heat. Add fish to pan; cook 2 min on each side or until desired degree of doneness. Remove from heat. Step 3: Combine 1 cup diced plum tomato (about 3 tomatoes) and 1/2 cup chopped yellow bell pepper, 1/4 cup sliced green onions, 3 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 1 (15-ounce) can no-salt-added black beans, rinsed and drained in a medium bowl. Stir in 1/4 tsp salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if de

Panko Crusted Oven Fried Rockfish

Fillets: Place a 10" oven safe skillet into the oven and preheat to 425 degrees. Whisk together 1/3 cup flour, 1/2 tsp salt, 1/2 tsp pepper, and pour onto a large plate. Next, whisk together 1 egg & 2 TBSP milk in a bowl with a wide bottom. Next, whisk together 1/2 cup panko bread crumbs, 3 tbsp grated parmesan cheese, 1 tsp of Old Bay, pour onto a large plate. Now, dredge fillets in the flour, shaking off any excess. Then, dip fish into the egg mixture, allowing any excess to drip off. Finally, coat fish in the panko mixture and allow to rest 1 - 2 minutes. When the oven is preheated, add 2 tbsp of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil. Cook i

Tomato Bacon and Crab Grilled Cheese

Heat up a cooking pan over medium heat. Add 1 tbsp oil, 4 oz crab meat, 1 clove minced garlic, 1 tsp lemon juice and ¼ tsp old bay seasoning. Mix well in a pan and saute for a few minutes. Take out and set aside. Butter one side of the two slices of bread and place in pan. Place mozzarella cheese one each slice of bread, covering it as evenly as possible. Sprinkle a little salt over cheese. Layer 4 slices bacon, 2 slices tomatoes and cooked crab meat over one of the slices of bread. Cook until all the cheese is melted and bread is lightly toasted.

Baked Lemon Truffle Sea Scallops

Preheat oven to 425 degrees. Arrange 1 lb scallops in a small baking dish sprayed lightly with cooking oil. In a small bowl, mix together 1 ½ tbsp melted butter, 1 tbsp olive and 1 tsp truffle oil, and the juice of 1/2 the lemon. Pour all over scallops. Cut the other half of the lemon into thin slices and arrange between scallops. In another small bowl, mix together 2 tbsp panko breadcrumbs, 2 tbsp parmesan cheese, and 1 tsp dried parsley and 1/8 tsp garlic powder, sea salt and black pepper to taste. Sprinkle all over scallops. Bake for 12-14 minutes.

Coconut Shrimp

In medium bowl, combine 1 egg, 1/2 cup flour, 2/3 c beer and 1 ½ tsp baking powder. Place 1/4 cup flour and 2 c flaked coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip shrimp in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep-fryer. Fry shrimp in batches: turning once until golden brown.

Garlic Clams and Mussels on the Grill

Heat a grill to high heat. Place 4 tbsp butter and 3 lg garlic gloves, chopped in a small saucepan over low heat. Melt the butter and infuse it with garlic. Turn the heat off and leave the saucepan on the burner. When the grill is ready, place a disposable aluminum pan (9 x 13 inch) directly on the grill grate. Add 2 doz littlenecks clams and cover the grill with the lid. Cook for about 15 minutes; the clams will just beginning to open. Add 2 doz mussels to the pan along with the clams and replace the lid. Grill for another 5 - 10 minutes or until all of the clams and mussels have opened. Drizzle the garlic infused butter over the shellfish and sprinkle with 1/2 c fresh tomato, chopped and 2

Red Thai Spicy Mussels

Heat the 1 tbsp peanut oil in a large wok over a medium heat and sauté 2/3 c. chopped onions until softened. Add 3 tbsp Thai Taste Red Curry Paste and handful of fresh coriander, leaves picked, stalks finely chopped until soft. Pour in 2/3 c coconut milk and simmer gently for 2 minutes. Add 1 ½ lb mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, Serve with crusty bread.

Grilled Lobster Tails

Cut a line down the center of the top of the lobster shell (not the underside of shell), stopping just before the tail fins. Pull shell apart leaving it intact, and gently pull lobster meat out, cradling it on top of the now opened shell. Using a sharp knife, make a small slit down the top of the meat and spread it by running your finger through the lobster meat. Fill crevice with butter, then sprinkle with garlic salt, pepper and paprika. Broil 3-4 inches from heat for approx 1 min per ounce. (ie: a 6 oz tail would take about 6 minutes). Watch carefully.

Baked Haddock with Brown Butter

For Fish: Preheat oven to 350°F Line a cookie sheet with aluminum foil and lightly spray with pam cooking spray. Place fish, skin side down, on cookie sheet. Lightly spritz or drizzle olive oil on top of fish fillets. Lightly season with a sprinkle of salt, pepper, paprika & parsley. Bake for 15 - 20 minutes (depending on thickness) until fish flakes easily with fork. Drizzle with brown butter and serve immediately. Enjoy For Brown Butter: Add 2 tbsp butter to a saucepan. Don't walk away, stay by saucepan during whole process - it only takes a few minutes start to finish and can burn easily. Over medium to medium high heat, melt butter and continually whisk or swirl butter. Butter will start

Drunken Shrimp Scampi

STEP 1 Preheat oven to 400 degrees F. STEP 2 Toss 1 package {10.5 ounces} cherry tomatoes in 1 tbsp olive oil, season with kosher salt and ground black pepper. Place on a sheet pan and roast for 15 minutes until tomato skins burst and are tender. Remove and set aside to cool. STEP 3 In a large pan, heat 2 tbsp butter and 1 tbsp of olive oil over medium high heat. Season 1/2 lb peeled and deveined shrimp with kosher salt and ground black pepper. Add shrimp to the pan and cook 2 minutes. Add 4 cloves minced garlic and 1/4 tsp red pepper flake and stir together until garlic is fragrant, about 30 seconds. Remove shrimp to a plate and set aside. STEP 4 Deglaze pan with 1 c. white wine and 2 tsp l

Seared Scallops with Creamy Basil Pesto Sauce

Step 1: In a medium sized pan heat to high heat. Completely pat dry 1 lb dry sea scallops and season the scallops with kosher salt and ground black pepper. Step 2: Add oil and scallops to the pan. Sear 2 minutes on one side until golden brown and 1 minute on the other side or until done. Remove to a serving plate. Step 3: Meanwhile, in a sauce pan heat 1/3 cup heavy whipping cream over medium heat. Simmer until thickened, about 2-3 minutes. Turn heat off and whisk in 1/2 cup basil pesto. Step 4: Spoon pesto sauce over scallops and garnish with lemon zest and chopped parsley. Serve immediately with your favorite pasta or roasted veggies for a whole meal.

Flounder Stuffed with Shrimp and Crabmeat

Preheat the oven to 400°F In a sauté pan, heat 1 tbsp olive oil and 2 tbsp butter. Add 1 small onion, chopped fine, 2 garlic cloves, minced, 2 stalks celery, chopped fine, and 1/2 red bell pepper, chopped fine. Sauté for 2 minutes, or until the vegetables are wilted. Add 4 ounces shrimp, chopped fine (1/2 cup) and season with 1/2 tsp salt and 1 tsp Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in 6 oz crabmeat, then 3-4 tbsp Italian bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the bakin

Phyllo-Wrapped Salmon with Spinach & Feta

Heat oven to 425ºF. Combine 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry; 4 oz. Crumbled Feta Cheese; 1/2 cup KRAFT Greek Vinaigrette Dressing. Spray 1 thawed phyllo sheet with cooking spray; top with 2 of the remaining thawed phyllo sheets, spraying each sheet with additional cooking spray before using as directed (You will need 3 sheets total per fillet). Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use. Place 1 salmon fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. (Repeat with remaining phyllo sheets, fish and spinach mixt

Pan-Roasted Shad Roe with Scrambled Eggs & Peppadew Peppers:

For the shad roe: Preheat the oven to 400°F. Rinse 2 (6- to 8-oz.) sets shad roe. Using a sharp knife, carefully separate the two lobes, being careful not to puncture the membrane. Heat 2 tbsp canola oil in a large skillet over medium-high. Combine the 1 c all-purpose flour, 2 tsp salt, and 1 tsp pepper. Dust the shad roe with the seasoned flour and add them to the skillet. Place the skillet in the oven. Roast the shad roe for three to five minutes for medium or eight to nine minutes for well done. (If one of the lobes bursts in the oven, you’ll hear a popping noise. This is normal.) The shad roe should be crispy and brown and feel firm but springy. Remove from the oven and lightly cover wit

Creamy Seafood Stuffed Shells

(Makes 8-9 shells) Cook jumbo pasta shells according to directions on box. Melt 1 Tbsp butter and 1 Tbsp oil in a large skillet over med-low heat and saute 2 green onions finely chopped until tender. Stir in 4 oz clam juice and 1/4 c. chicken broth and bring the mixture to a boil. Once boiling, add 1/2 lb peeled & deveined shrimp, 1/2 lb scallops, 1/2 lb crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through. Drain the seafood, reserving the liquid. Set aside. To make the sauce, set a large saucepan over med-low heat and melt 1/4 cup butter. Stir in 1/4 c. all purpose flour and mix until smooth. Gradually add in 3/4

Grilled Tuna with Basil Butter and Fresh Tomato Sauce

Step 1:Prepare grill or broiler. Step 2: To prepare basil butter, combine 3/4 cup fresh basil leaves, 2 tbsp butter, softened, 1 tbsp fresh lemon juice, 1/4 tsp salt, 2 garlic cloves, minced in a food processor; process until smooth, scraping sides as needed. Set aside. Step 3:To prepare sauce, heat 2 tsp olive oil in a saucepan over med-high heat. Add 1/2 cup finely chopped red onion and 2 garlic cloves minced; sauté 3 minutes. Add : 3 cups grape or cherry tomatoes, halved; sauté 2 minutes. Stir in 1/2 cup dry white wine, 3 tbsp capers, 2 tbsp balsamic vinegar, and 1/4 tsp sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1/4 cup chopped fresh flat-leaf p

Smoked Salmon Pasta

1) Heat to boiling a large pot with at least 4 quarts of salted water and cook 8 oz spaghetti per box instructions for al dente. Reserve 1 c. of pasta liquid. 2) Toast ¼ c pine nuts in a single layer in a lg skillet over med heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. 3) Prepare the sauce: While the pasta is cooking, prepare the sauce. In a large skillet heat 2 tbsp olive oil on medium heat. Add 1/3 cup chopped shallots and 2 cloves minced garlic, cook for 2 minutes, then add 1/3 c. dry white wine, 1 tbsp lemon juice, and 1 tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add 1/

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