Click a tag below to search for recipes by ingredient:

Recent Posts

Lemon Butter Fillets

Preheat oven to 425 degrees. Place Cod into an oven safe baking dish. Sprinkle with salt and pepper. Lay unsalted butter and lemon slices on top of fillets. Bake uncovered for 20-30 minutes. Serve with Tartar Sauce.

Seafood Stuffed Avocados

Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. In a bowl, mix 1/2 c. crab meat, 1/2 c. cooked shrimp, 2 tbsp diced cucumber, diced cherry tomatoes, 1 tbsp mayonnaise, and 1 tsp chopped parsley. (Either add diced avocado to mix or slice and serve on the side) Season with salt, and pepper. Cover, and chill until serving. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Ahi Tuna Tacos

In a large skillet, heat the 2 tbsp oil over med-high heat. Once the oil is almost smoking, add Saku Block (Ahi Tuna, thawed) and cook for 2 to 3 minutes on each side. You will need 8 flour tortillas, 2 cups shredded cabbage, (or use a pre mixed bag with cabbage and carrots), ¼ cup radishes (about 2-3), sliced thin, ¼ cup fresh cilantro, sesame seeds for garnish, if desired. To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top. Top with sliced tuna and a sprinkle of cilantro and sesame seeds on top, if desired. Serve immediately with a drizzle of sriracha mayo. (Sriracha Mayo: Add all the ingredients to a small bowl and whisk to combine. ½ cup mayo, ½

Spiced Halibut and Lime Skewers

Heat a grill over medium heat. Combine ¾ tsp ground cumin, ¾ tsp smoked paprika, ¾ tsp dried oregano or 1 tbsp chopped fresh, ¾ tsp sea salt, ¼ tsp crushed red pepper flakes and salt together in a small bowl. Slice 2 limes very thinly into rounds. Skewer 1 ½ pounds boneless, skinless halibut or other firm white fish, cut into 1-inch pieces and lime slices on double-pronged or 2 parallel skewers, beginning and ending with the halibut. Brush halibut with olive oil and sprinkle both sides with reserved spice mixture. Brush grill with olive oil and grill skewers 2 ½ to 4 minutes on each side, depending on thickness, until fish flakes easily with a fork. Cut additional limes into wedges and serve

Sweet Chili Garlic Salmon

In a shallow baking dish, combine ¼ cup sweet chili sauce, 1½ tbsp orange marmalade, and 3 tbsp soy sauce. Whisk to combine and add 1 clove garlic, minced and 2 tbsp green onion, minced. Reserve ¼ cup of the marinade. Sprinkle 4 (6oz) pieces salmon with salt and pepper and place facing down with the skin side up in the dish and allow to marinate for at least one hour. Preheat the broiler and make sure the oven rack is 5-6 inches down and line a baking sheet with aluminum foil. Spray with cooking spray. Take the salmon out of the pan and shake off excess marinade. You don't want the marinade to pool up on the foil. Place the salmon fillets skin side down on top of the aluminum foil and broil

Grilled Basil Lemon Tuna Steaks

Pulse 4 cloves garlic, 1 cup virgin olive oil, 1 Tbsp white wine vinegar, 2 Tbsp lemon juice, 4 stems fresh basil (strip leaves, toss stems), 1 tsp salt, 1/2 tsp pepper in food processor until combined. Pour over tuna steaks. Marinate for an hour at room temperature. Flip after an hour to coat the other side. Brush marinade on fish during cooking.To grill, cook each side for 4 minutes.

Seared Scallops with Tropical Salsa

Combine 1/2 c. diced fresh pineapple, 1/2 c. diced fresh mango, 1/2 c. peeled and diced cucumber, 1/2 c. diced red bell pepper, 3 tbsp chopped fresh cilantro, 4 tsp fresh lime juice, 1 jalapeno pepper, seeded and minced and salt and pepper to taste and set aside. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season 1 lb sea scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

Tuna Crudo with Pickled Watermelon

Combine ½ cup white vinegar and 1/4 c. sugar in a bowl and whisk till combined along with salt and pepper. Chill thoroughly. Add ¼ cup finely diced watermelon and 1 tbsp finely diced red onion to vinegar and let marinate in fridge for 5 minutes. Meanwhile slice 4 oz sushi grade ahi tuna (saku block) thinly and arrange on serving plate. Drain watermelon and onions and mix with 1 tsp chiffonade mint. Place watermelon mixture on tuna slices and garnish with a healthy drizzle of xvoo, coarse kosher salt and coarse ground black pepper. Serve immediately.

Cajun Pecan-Crusted Rockfish

Preheat oven to 375º F. Line a baking sheet with foil. Mix 1 cup nonfat plain yogurt, 1 tsp tabasco, 1 tsp oregano, 1 tsp chili powder and 1/2 tsp garlic salt in a shallow dish. Pulse 4 cups cornflakes in a food processor until coarse crumbs form. Add 1 cup pecans and pulse pecans in the food processor until coarsely chopped. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.) Dip rockfish fillet in the yogurt mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet. Bake the rockfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

Seared Tuna with Wasabi-Butter Sauce

Combine the 2 tbsp white wine vinegar, 10 fluid ounces white wine and 1/4 cup minced shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tbsp. Strain out shallot and discard, return liquid to the pan. Stir 1 tbsp wasabi paste, or to taste and 1 tbsp soy sauce into the reduction in the pan. Over low heat, gradually whisk in 1 c. butter cubed - one cube at a time - allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in 1 c. chopped cilantro, and remove from heat. Pour into a small bowl, and set aside. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, an

Open-Face Smoked Salmon Bagel

Spread toasted bagel halves with cream cheese. Top with sliced smoked salmon. Garnish tops with the capers, onion, black pepper and lemon.

Shrimp and Crab Nachos

Step 1: Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add 1 lb peeled and deveined shrimp, 2 tsp ground cumin, and 1 tsp minced garlic; sauté 3 minutes or until shrimp are pink. Step 2: Combine cooked shrimp, 1 lb crab meat, 3/4 c. sour cream, and 1 bunch green onions sliced in a large bowl. Step 3: Spread 1 9oz bag of tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with pepper jack cheese, and top with pickled jalapeño slices. Step 4: Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

Skillet Cajun Spiced Cod or Halibut with Tomatoes

In a deep skillet, cook 3/4 cup onion, chopped and 2 cloves garlic, minced in 1 tsp olive oil on medium heat for a few minutes until soft. Add 2 1/2 cups tomatoes, chopped, 3/4 cup diced sweet peppers and 1 tbsp Cajun spice seasoning, stir and cook until tomatoes are soft, about 2-3 minutes. Lay 4 (6 oz) pieces fish in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately over white rice.

Roasted Salmon with Grapes and Red Wine Sauce:

Preheat the oven to 400ºF. Place 1 lb seedless (any color) grapes on their stems, cut into 4 equal clusters on a sheet pan and coat lightly with the oil. Roast for 5 minutes. Prepare salmon: Season 4 (6 oz) salmon fillets with kosher salt and freshly ground black pepper. Mix 2 tsp Dijon mustard and 2 tsp mayonnaise together in a small bowl. Spread evenly over the top (flesh side) of each fillet. Spread ¼ c pecans or walnuts, finely chopped on a small plate. Press the mustard coated side in the nuts to coat evenly. Transfer to a plate. When the grapes have cooked for 5 minutes, remove the pan from the oven. Add the fillets, skin side down, to the sheet. Return to oven and continue cooking unt

Garlic Butter Shrimp and Quinoa

1. Heat 1 tbsp oil in a large nonstick pot over med high heat. Add chopped onion and 2 tsp minced garlic and sauté til soft. Add 2 c uncooked quinoa and 1/2 tsp chili powder, salt and pepper. Saute for 1 min to add flavor to the quinoa. Add 4 c chicken broth, bring to a boil, cover and cook for 15-20 min. Fluff with a fork and toss with fresh minced parsley. 2. While the quinoa is cooking, heat 1 tbsp butter in a large skillet over med high heat, add the shrimp and sprinkle with the 1/2 tsp chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent . Just at the end of the saute, add 1 tsp garlic and swirl around in the pan until the garlic is very fr

Search By Tags

111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun & Mon: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using