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Smoked Salmon Salad with Dijon Honey Dressing

Combine the 4 oz buttermilk, 1 tbsp Dijion mustard, 1 tbsp honey, 2 tbsp flat-leaf parsley, season well and set aside in the fridge until needed. Divide the 1/2 cucumber, cut into ribbons, 1 bunch spring onions, shredded, 1 small yellow pepper, thinly sliced, smoked salmon, cut into strips, 1 lemon, cut into wedges onto four plates. Top with the salmon and place a wedge of lemon on the side. Serve drizzled with the dressing

Ginger Tuna Kabobs

Cut 12 ounces tuna into 1-inch cubes. Place in a large plastic bag. Add 3 tbsp reduced-sodium soy sauce, 3 tbsp water, 1 tbsp snipped green onion tops or snipped fresh chives, and 2 tsp grated fresh ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade. Thread tuna, 1/2 med pineapple, cored and cut into 1-inch cubes, 1 med red or green sweet pepper, cubed, and 6 green onions, cut into 2-inch pieces onto skewers. Grill kabobs, uncovered, directly over medium coals for 6 to 9 minutes or until tuna just flakes easily with a fork, turning once. Meanwhile, bring reserved marinade to boiling; strain. Discard any solids. Stir 1/4 cup

Grilled Swordfish with Lemon-Basil Butter

Drizzle swordfish steak with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside. Place 4 tbsp unsalted butter, softened, 1 tsp freshly squeezed lemon juice, lemon zest from 1 lemon, 1/2 tsp garlic, very finely chopped, 1/4 tsp salt and 2 tbsp minced fresh basil in a small bowl and combine well. Set aside until ready to serve. Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. Top each piece of fish with about 1 tbsp of the lemon-basil butter just as it comes off the grill. Allow to rest for 2 to 3 minutes before serving.

Rockfish with Tomato Basil Cream Sauce

Prepare the sauce by heating 2 tbsp butter in a skillet or heavy-bottomed pan. Add 2 cloves garlic, 4 diced tomatoes and fresh basil. Sauté for 2 to 3 minutes being careful not to let the garlic burn. Add 4 c. heavy cream and reduce cream by one half. Add 4 tbsp tomato paste and mix into sauce. Season with salt and pepper. Broil the trimmed fillets on a rack or broil pan that allows juices to drain away for 8 to 10 minutes or until the fish begins to flake. Spoon tomato basil cream sauce over the broiled fish. (Garnish with diced tomatoes and basil) and serve.

Kale & Salmon Caesar Salad

In a preheated 400 oven, season 1 lb of salmon and bake approx 15 min or until done. Cook 8oz bowtie pasta according to the package directions, then drain in a colander. Meanwhile, roughly chop 6 oz kale into small pieces, removing any large pieces of stem. Place the chopped kale in a bowl. Once the pasta is drained, add it to the kale and stir to let the residual heat slightly wilt the kale. Peel and dice 2 hard boiled eggs. Add the salmon, diced hard boiled eggs, and ½ c. shredded Parmesan to the kale and pasta. Drizzle with a creamy Caesar dressing and serve.

Old Charleston Style Shrimp and Grits

Bring 3 c water, 1 c coarsely ground grits, and 2 tsp salt to a boil in a heavy saucepan with a lid. Stir in 2 cups half-and-half and simmer until grits are thickened and tender, 15 to 20 min. Set aside and keep warm. NEXT: Sprinkle 2 pounds uncooked shrimp, peeled and deveined with a pinch of salt and a pinch of cayenne pepper; drizzle with juice of 1 lemon. Set aside in a bowl. NEXT: Place 1 pound andouille sausage, cut into 1/4-inch slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat. NEXT: Cook 5 slices bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drip

Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico

Step 1: Preheat grill to medium (about 450°F). Toss together 1 pound scallops, 1 tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp kosher salt, in a large bowl until scallops are evenly coated; chill until ready to use. Step 2: Grill 2 ears fresh corn, husks removed, 3 scallions, 1 to 2 jalapeno chiles, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes. Step 3: Cut corn kernels from cobs into a medium bowl; discard cobs. Finely chop the scallions; add to the corn kernels. Remove stems and seeds from the jalapeños. Finely chop jalapeños, and add to corn and scallions. Stir in 1/3 cup chopped fresh cilantro (leaves

Tuna Steaks with Melon Salsa

Combine 1 sm cantaloupe, diced, ½ red chile pepper, seeded and chopped, 10 fresh basil leaves cut into strips, 2 tbsp olive oil, 2 tbsp fresh lime juice, pinch of salt, and a pinch sugar in a bowl. Heat 2 tbsp olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Seared Salmon with Soy, Scallions, and Ginger

Pat the salmon dry with a paper towel and season lightly on both sides with salt and pepper. Heat 1 tbsp of the oil in a cast iron skillet over medium-high heat. Add the salmon and sear until it reaches your desired doneness, about 2 to 4 minutes per side, depending on the thickness of your fillets. Transfer to a serving plate. Add 2 tbsp of oil to the pan. Add 3 tbsp finely julienned fresh, peeled ginger and cook until browned. Add 3 scallions, finely julienned and cook for 30 seconds more. Add 3 tbsp water, 3 tbsp soy sauce, and 1/2 tsp granulated sugar and stir until sugar is melted. Pour the sauce over the salmon, and sprinkle with the 1/4 cup chopped fresh cilantro leaves. Serve with st

Mediterranean Pasta Salad with Arugula and Shrimp

Cook 8 oz (½bag) Penne Rigate Pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside. While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle 1 ¼ lbs peeled and deveined shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add ½ c Stonewall Kitchen Artichoke Pesto, 1 (10 oz) jar Roasted Red Tomatoes, drained and chopped, 3 c arugula, ¼ c Pitted Kalamata Olives, drained, ¼ c shaved parmesan and toss gently to combine. Top with more shaved parmesan and serve.

Grilled Grouper with Lemon and Herbs

Lay 2-6 ounce grouper fillets on a large enough piece of aluminum foil. Sprinkle 2 tsp Italian herb seasoning blend over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Crimp the foil tightly into a packet. Heat the grill to medium heat and place the foil packet on the grill grates. Grill for 10 to 12 minutes. Remove the foil packet from the grill and wait one minute before opening. The fish should be flaky and firm.

Blackened Salmon with Grilled Corn, Peach and Avocado Salsa

Step 1: Prepare an outdoor grill to medium heat. Brush grates with canola oil to avoid sticking. While grill is heating, place salmon fillets in the center of a large piece of foil. Brush each fillet with olive oil and sprinkle evenly with blackened seasoning. Crimp sides to close foil pack. Step 2: In a large bowl, whisk together 2 limes, freshly squeezed, 1 tsp honey and a heaping 1/2 tsp kosher salt. Set aside. Step3: Once grill is hot, place the salmon foil pack on grill. Add 2 ears corn, fully shucked and 2 peaches, halved, pitted (flesh-side down) to grill for 5-10 minutes until corn and peaches have developed a nice char on all sides. Transfer corn and peaches to a cutting board. Clos

Prosciutto-Wrapped Scallops with Balsamic

Fold 8 slices of prosciutto in half lengthwise. Wrap one piece around the outside of each of the 8 scallops, overlapping prosciutto ends and securing with a toothpick. Heat pan to med-high and drizzle pan with the olive oil. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan. Cook 6-7 minutes, turning once, until just opaque. They are done when the prosciutto is a light brown crisp and the scallops are slightly golden. Plate and drizzle with high-quality balsamic (such as truffle balsamic.)

Black Sesame Ahi Tuna with Wasabi Citrus Aioli

For the Ahi Tuan: Cut 1 pound sashimi-grade ahi tuna loin into quarters lengthwise. Pour 1/2 cup sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix 1 bottle McCormick Gourmet™ Organic Sesame Seed, 2 tsp pepper and 2 tsp kosher salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna. Heat 2 tbsp olive oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool. For the Wasabi Citrus Aioli: mix 1 c. mayonnaise, 1 1/2 tbsp smoked paprika, 1 1/2 tsp wasabi powder, 1 1/2 tsp fresh lemon juice, 1/2 tsp finely grated lemon peel and 1/2 tsp finely grated lime peel, 1 1/2 tsp fre

Peppercorn-Encrusted Tuna Steaks

Brush each filet generously with sesame oil so it is well coated on all sides. On a small plate, arrange your 2 tbsp coarsely grated peppercorns and 1 to 2 tsp salt (to taste) evenly. Dip each fillet into the peppercorns so that they form a thick crust on both sides. Add more peppercorns if need be to ensure the tuna is well crusted on both sides. Heat your grill to medium-high heat (about 400 degrees). Sear the tuna steaks on each side for no longer than 2 1/2 minutes. Serve with low-sodium soy sauce and wasabi. The tuna will be rare (sushi style) in the middle and seared on the outsides. If you do not like rare tuna, then cook the steaks longer on the grill to your desired doneness.

Smoked Salmon Flatbread

Preheat oven to 350 degrees. For an extra crispy crust, pre-bake flatbread directly on the rack in preheated oven for 3-4 minutes. Place flatbread on a baking sheet. Spread 2-3 tbsp pizza sauce on flatbread. Sprinkle 3 tbsp shredded mozzarella, 1 tbsp goat cheese crumbles over the sauce and then sprinkle a small amount of dried dill over the cheese. Bake for 5 minutes, until cheese is melted. Meanwhile, cut smoked salmon into small pieces. Once flatbread comes out of the oven, top with salmon pieces, 1 tbsp capers and another sprinkle of dill.

Salmon with Cherries, Farro and Arugula

In a medium bowl, stir 1 ½ c cherries, pitted and chopped, 2 tbsp shallot, finely chopped, 2 tbsp good quality sherry vinegar, 2 tbsp extra virgin olive oil, ¼ tsp each salt and pepper together and set aside. This can be made a day ahead, just allow time for it to come to room temperature before serving. Sprinkle salmon with ½ tsp each salt and pepper. In a large nonstick skillet, heat 2 tbsp oil over medium high. Place salmon, skin side up, in skillet and cook until deep golden. Flip fish and cook until skin is crisp and fish is cooked to desired degree of doneness. Transfer salmon to a platter. In a large bowl, combine 1 c farro, cooked according to package directions and cooled, 2 c arugu

Mexican Baked Fish

Preheat oven to 400 degrees F. Lightly grease one 8x12 inch baking dish. Rinse Grouper (or Cod) fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour 1 cup salsa over the top, and sprinkle evenly with 1 cup shredded sharp Cheddar cheese. Top with the 1/2 cup coarsely crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Grilled Tuna with Fresh Horseradish

Lightly oil 2 (8 ounce) fresh tuna steaks with vegetable oil. Stir 2 tbsp soy sauce, 2 tbsp seasoned rice vinegar, 1 tbsp finely grated raw horseradish root, 4 cherry tomatoes sliced, and 1/2 tsp hot chile paste in a bowl until well combined. Let sit for 20 minutes. Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a plate. Spoon soy sauce mixture over steaks and garnish with1 tbsp minced green onion.

Basil Pan-Seared Scallops over Pasta

Bring a large pot of water to a boil. Cook 1 (16 ounce) package farfalle (bow tie) pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place 24 scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, 1/4 c. lemon juice, 1 tsp minced garlic, 1/2 tsp salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large plate. Sprinkle 1 tbsp dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes

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