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Grilled Salmon Strawberry Jalapeno Salsa

For the Salsa: In a large bowl combine 1 pound fresh strawberries, diced, 1 jalapeño, seeded, deveined and finely diced, 1/2 cup loosely packed cilantro leaves, chopped, 1/3 cup red onion, diced, juice of a lime for the salsa and stir together until combined. Grill the Salmon: Preheat grill to medium high heat. Season 4 salmon fillets with kosher salt and pepper. Oil the grill grates or spray them with cooking spray then place the salmon fillets on and grill each side for approximately 3-4 minutes or until desired degree of doneness is reached. Top the salmon with the strawberry salsa.

Southwestern Grilled Shrimp Salad

For the salad dressing combine all the ingredients together in a jar with a tight fitting lid, shake well and set aside to let the flavors meld: 6 tbsp extra virgin olive oil, 3 tbsp fresh lime juice, 2 tbsp finely chopped red onion, 1/2 small jalapeno finely chopped, 1 clove small garlic minced, 1 tbsp. finely chopped cilantro, 2 tsp honey, 1/4 tsp ground cumin, 1/8 tsp chili powder, 1/8 tsp ground coriander, Salt and freshly ground pepper to taste. For the shrimp marinade: In a small bowl, combine all ingredients, add the shrimp, mix well and set aside while you prepare the salad: 8 oz peeled and deveined shrimp, 1 tsp olive oil, 1 tsp honey, 1 tsp lime zest, 1 tsp chili powder, 1/2 tsp gr

Grilled Tuna Kabobs

Cut all the fish and veggies into similar-sized pieces. Marinate the fish and vegetables in the marinade for at least an hour in the refrigerator. To make the marinade, purée the 2 Tbsp chopped onion, 1 Tbsp chopped fresh rosemary, 2 garlic cloves, 1 Tsp salt, 1/2 Tsp black pepper in a food processor. Drizzle in 1/2 cup olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Grill on high, direct heat: Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Serve hot or at room

Grilled Blueberry BBQ Salmon

Heat a small saucepan over low heat and add 1/3 cup fresh blueberries. Heat until they begin to bubble and burst, about 10 min, then mash with a fork. Add 1/3 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp balsamic vinegar, 2 tbsp brown sugar, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground mustard and 1 tsp worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce. Preheat your grill to it’s highest setting. Season the salmon with salt

Herbed Swordfish and Shiitake Kebobs

Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh cilantro, 2 tbs chopped scallions, 2 tbsp red wine vinegar and 1 clove garlic in a blender and pulse until combined. Add 1/4 tsp red pepper flakes and season with kosher salt. Pour half of the herb oil into a bowl; set aside for serving. Toss the swordfish (2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces) with 1 tbsp olive oil, the 1 1/2 tsp ground cumin and 1/2 tsp ground coriander in a bowl; season with salt. Thread the swordfish, 4 ounces shiitake mushrooms, stemmed and halved or quartered if large and 1 red onion, q

Halibut with Tomato Basil Salsa

Preheat the oven to 350 F. Lightly coat a 9-by-13-inch baking pan with cooking spray. In a small bowl, combine the 2 tomatoes, diced, 2 tbsp fresh basil, chopped, 1 tsp fresh oregano, chopped and 1 tbsp minced garlic. Add 2 tsp extra-virgin olive oiland mix well. Arrange the halibut fillets in the baking pan. Spoon the tomato mixture over the fish. Place in the oven and bake until the fish is opaque throughout, approx15 minutes.

Szechwan Shrimp

In a bowl, stir together 4 tbsp water, 2 tbsp ketchup, 1 tbsp soy sauce, 2 tsps cornstarch, 1 tsp honey, 1/2 tsp crushed red pepper, and 1/4 tsp ground ginger. Set aside. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Stir in 1/4 c. sliced green onions and 4 cloves minced garlic; cook 30 seconds. Stir in 3/4 lb peeled and deveined shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Serve over rice.

Pan-Seared Halibut with Tomato Vinaigrette

Step 1 In a medium bowl, combine 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved. Add their juices with 2 tbsp minced shallots, 1 clove garlic minced, 1 tbsp white balsamic vinegar, 1 tbsp snipped chives, 1 tbsp chopped flat-leaf parsley, 2 tbsp olive oil and 1/4 tsp ground fennel seeds. Season with salt and pepper. Step 2 In a small bowl, mix 3/4 tsp of ground fennel with 1/2 tsp each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat 1 tbsp of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add 1 tbsp unsalted butter to the ski

Teriyaki Salmon

Combine and mix ½ cup low sodium soy sauce, ½ cup brown sugar, ¼ cup orange juice, chopped scallions, 1 tbsp ground ginger, 1 tbsp 5 spice powder (chinese), 1 tbsp onion powder. Place salmon fillets in marinade in freezer bag. Marinade at least an hour (flesh side down). Save some marinade. Set oven to broil and place fish in a baking pan (single layer) Cook flesh side down for 8mins (under Broiler). Flip and coat salmon with marinade, cook for 8 mins.


Simple Yet Delicious: Marinate tuna steaks with Italian dressing. Place on hot grill and sprinkle with salt and pepper. Grill until desired doneness

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