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Chimichurri Grilled Shrimp

Mix 1 bunch fresh flat-leaf parsley, 1 tbsp fresh oregano leaves, finely chopped, 1/2 cup red wine vinegar, 1.5 cups extra-virgin olive oil, 1 tsp salt, 1/2 tsp Adobo Season Salt, 1/2 tsp freshly ground black pepper, 1 pinch red pepper flakes together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better. Rinse and drain 1.5-2 pounds raw shrimp peeled and deveined before you marinate them. Do not over marinate them, you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for 1-3 hours. Remove from fridge and prep for grill

Seared Scallops with Prosciutto Bits

Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the 12 sea scallops with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill 2 paper-thin slices prosciutto over direct medium heat, with the lid open, until the meat browns on the edges and turns crispy, 1 to 3 minutes, turning once or twice. Remove from the grill and let cool. Roughly chop the prosciutto into pieces. Grill the scallops over direct medium heat, with the lid closed as much as possible, until just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the

Fruity Tuna-Salad Pita Sandwiches

Slice 1 hard-cooked egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside. Prepare grill or broiler. Sprinkle 1 tsp lemon juice and a dash of black pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 min on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna. Combine tuna, diced egg white, 1/4 cup diced celery, 1/4 cup raisins, 2 tbsp minced green onions, 3 tbsp reduced-fat mayonnaise, 1 tsp Dijon mustard, 1 (8-ounce) can unsweetened pineapple tidbits, drained in a bowl. Line 2 (5-inch) whole-wheat pitas, cut in half with 1/3 cup lettuce and 2 tomato slices. Divid

Ahi Tuna Burgers with Grilled Pineapple

For the ahi tuna patties mix 2 pounds ahi tuna steaks diced, 3 tbsp soy sauce, 1/4 cup light mayonnaise, 1 tbsp Sriracha chili sauce, 1 lg egg,1 cup chopped scallions, greens and whites, 1 tbsp fresh grated ginger, 2 tbsp sesame seeds, 3/4 cup panko bread crumbs in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or a skillet) to medium heat. Once it's very hot, brush the surface with sesame oil and place the patties on the hot surface. Sear the patties for 3 minutes per side, so the interior ahi chunks are still a little pink. Flip carefully. These patties are fragile. Then immediately grill or sear 6 slices fresh pineapple, round slices for 1-2 minute

Rockfish with Peach Salsa

Step 1: Combine 2 cups water, 1 tbsp fine sea salt, 2 tsp sugar in a shallow dish, stirring until sea salt and sugar dissolve; add 4 (6-ounce) rockfish fillets. Let stand 20 minutes. Drain; pat fish dry. Step 2: Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals. Step 3: Combine 1 1/2 cups finely chopped peaches (about 2 medium), 2 tbsp thinly sliced shallots, 1 1/2 tbsp fresh lemon juice, and 1 tbsp extra-virgin olive oil in a medium bowl; stir in 1/8 tsp table salt. Sprinkle 1/4 tsp table

Lemon Flounder with Capers

Combine 2 tbsp butter, 2 cloves garlic (finely chopped), 2 tbsp capers (small, rinsed, drained and chopped), 2 tbsp finely chopped fresh parsley, 1 tsp grated lemon peel, 2 tbsp lemon juice in small bowl. Arrange 1 1/4 pounds flounder in jelly-roll or baking pan lined with aluminum foil, then sprayed with nonstick cooking spray. Top flounder with Spread mixture. Broil 6 minutes or until flounder flakes with fork. Serve with pan juices.

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat. Place 1-½ lbs skinless salmon fillets, cut into large chunks in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with 1 tbsp grill seasoning, (recommended: Montreal Seasoning by McCormick), 1 tbsp poppy seeds, 1 tbsp sesame seeds, and 3 tbsp chopped fresh dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cook

Grilled Pesto Shrimp Skewers

In a food processor pulse 1 cup fresh basil leaves chopped, 1 clove garlic, 1/4 cup grated Parmigiano Reggiano, salt and pepper until smooth. Slowly add 3 tbsp olive oil while pulsing. Combine 1 1/2 lbs raw jumbo shrimp, peeled and deveined with marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers. Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through,

Sea Scallops with Tomato Fettuccine

Put 3/4 lb. sea scallops on a paper to dry them. Turn over, season with salt and pepper. Bring a pot of salted water to a boil. Add 6 oz. tomato fettuccine pasta and cook until ala dente. Strain and set aside while you cook the scallops. Add 1 tbsp olive oil and 1 tsp butter to a saute pan. Place the scallops in the pan over med high heat. Cook without turning until bottom of scallops are browned, about 4 min. Turn over and cook until done. Remove to a plate. Add 1/4 cup chopped minced onions, 2 - 3 garlic cloves - minced to the pan you just sauteed the scallops in. Stir and as soon as they turn transparent, add 1/2 cup heavy cream. Bring to a boil and reduce quickly by a third. Stir in 4 tb

Tuna Caprese with Basil Ponzu and Gremolata

For the Gremolata: combine 3/4 c pine nuts toasted, 2 ea lemons zested-juice reserved, 2 Tbsp garlic minced, 1/2 cup parsley leaves chopped, salt and pepper to taste. Set aside. For the Basil Ponzu Sauce: whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup lemon juice, 1/4 cup Basil Pesto in a small bowl. Set aside. Arrange 2 lbs sliced heirloom tomatoes on a serving platter. Top with the gremolata, 1 1/2 lbs Ahi tuna, grilled medium-rare and sliced, 14 oz Great Northern beans, drained and rinsed, diced red onion, and 2 cups bocconcini drained. Drizzle the salad with the basil ponzu sauce and serve.

Baked Flounder in Sour Cream Sauce

Preheat oven to 350 degrees. Spray a 10 X 13 casserole dish with nonstick cooking spray. Place 2 pounds of flounder fillets in baking dish. Combine1 cup of reduced fat sour cream (do not use fat free) with 1 tsp salt, 1 tbsp paprika, 1 to 2 tsp Tabasco sauce, and 1/4 cup of grated parmesan cheese. Mix until smooth. Spread sour cream sauce over the top of the fish. Top with 1/4 cup bread crumbs. Melt 3 tbsp of unsalted butter in the microwave. Pour the melted butter over the bread crumbs. Place in oven and bake for thirty minutes, or until fish is thoroughly cooked. (Test by making sure it flakes easily with a fork).

Herb Crusted Salmon with Sweet Corn and Mushrooms

Preheat oven to 400 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside. In a microwave-safe bowl, combine 1 1/2 cups fresh or frozen corn kernels, 1 (4.5-ounce) jar sliced mushrooms, 2 tbsp chopped pimentos, 1/2 tsp crushed garlic, 1 tbsp chopped fresh flat-leaf parsley, 1 tsp herbs de Provence, and 1 tbsp balsamic vinegar. Mix thoroughly and set aside. Cut salmon into 4 serving portions. Use a pastry brush to brush salmon with olive oil. Coat salmon with herbs de Provence and place fillets on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes. Cover corn mixture and heat in microwave on HIGH for 2 to 2 1/2 minutes. Serve salmon immediately over c

Salmon and Cream Cheese Omelette

Whisk 8 eggs and 1/4 cup heavy cream together in a large mixing bowl. Take a large nonstick pan and set over med heat. When the pan is heated add 2 tbsp unsalted butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don’t want any color. Once the eggs begin to set, drop 1/3 pound smoked salmon, torn into large pieces, small spoonfuls of cream cheese (1 cup) at room temperature and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as

Tuna with Avocado Mayonnaise

Heat grill. In food processor bowl with metal blade, combine ¼ cup mayonnaise, 1 ripe avocado, peeled, pitted and cut up, 2 tsp lime juice, ¼ to 1/2 tsp hot pepper sauce, 2 tbsp chopped fresh cilantro. Cover; blend until smooth. Place mixture in small bowl. Refrigerate while preparing tuna. (You can prepare the avocado mayonnaise up to four hours in advance; cover and refrigerate it.) When ready to grill, brush both sides of tuna steaks 4 (6 to 8-oz.) fresh tuna steaks with olive oil; sprinkle with 1 ½ tsp peppered seasoned salt and 1 tsp cumin. Place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until fish flakes easily

Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

Whisk together 1/4 cup chardonnay vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 tsp finely chopped fresh thyme and some salt and pepper in a medium bowl. Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Heat a charcoal or gas grill to high for direct grilling. Brush the 3 eggplants, halved, 2 small poblano chiles and 1 red bell pepper with canola oil, scatter with whole thyme leaves and season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 min. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 min. Brush 1 1/2 pound

Striped Bass with Heirloom Tomato Scampi:

To cook the Rockfish: Preheat the oven to 350°F. In a large ovenproof nonstick skillet, heat 2 tbsp olive oil over med-high heat. Season 4 striped bass fillets (6 ounces each) liberally with salt and pepper and sprinkle with the grated zest of 1 lemon and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add 1/2 bunch thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels. To make the s

Maple & Mustard Glazed Salmon

Grease the grill grate by brushing with oil. Preheat the grill to medium-high. Generously sprinkle 4 skin-on salmon fillets (6 to 8 ounces each) all over with salt and pepper. In a small bowl, whisk together the 1/4 cup maple syrup, 4 tbsp (1/2 stick) butter, melted, 2 tbsp Dijon mustard, 2 tsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1 tsp black pepper to make the glaze. Brush the salmon tops generously with the glaze and place skin-side down on the grill and cook, about 4 minutes. Flip the salmon and cook until they reach the doneness you like, about 5 minutes for medium-rare. Carefully remove the fish from the grill and place skin-down on a pretty serving platter.

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