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Island Shrimp Quesadillas

Mix 1 1/2 cups shredded cheese, such as Mexican blend or Cheddar & Monterey Jack, 2 green onions, thinly sliced and 1 tsp Chili Powder, 1 tsp Ground Cumin, 1/2 tsp Oregano Leaves in medium bowl. Set aside. Lightly brush one side of 4 flour tortillas with veg oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, shrimp peeled and deveined and 1 large ripe mango, peeled and coarsely chopped. Sprinkle remaining cheese evenly over shrimp and mango. Top with 4 more tortillas. Brush top with oil. Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.

Gluten-Free Sweet Chili-Rubbed Salmon with Grilled Peach & Raspberry Salad

Mix 1/3 cup orange juice, 1/4 cup of the olive oil, 1/4 cup honey and 2 tbsp of McCormick® Gluten-Free Chili Seasoning Mix (chili packet) in small bowl with wire whisk until well blended. Set dressing aside. Mix the remaining Chili Seasoning Mix and 1 tbsp packed brown sugar in small bowl. Brush 1 pound salmon, skin removed with olive oil. Rub this mixture on both sides of salmon. Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. Grill 2 ripe peaches, halved and pitted over medium heat 3 minutes per side or until grill marks appear. Cool then cut peaches into slices. Place mixed salad greens on plates. Top each with peach slices, raspberries and a

Caribbean Grilled Tuna

Mix 3 tbsp olive oil, 1 tbsp lime juice and 1 tbsp McCormick® Perfect Pinch® Caribbean Jerk Seasoning in small bowl. Place 1 lb tuna steaks in large resealable plastic bag or baking dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove fish from marinade. Discard any remaining marinade. Broil or grill over medium heat 5 to 6 minutes per side or until tuna is desired doneness.

Halibut with Rice Wine

Heat 1 tsp vegetable oil in non-stick saucepan over med heat. Cook 1 finely chopped shallot and 2 cloves finely chopped garlic gently until fragrant, but not brown. Stir in 1 tbsp black bean sauce, 1/2 cup mirin (Japanese sweet wine), and 1 tbsp soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in 1 tbsp rice vinegar; set aside. Pat Halibut filets dry. Rub with 1 tsp sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

Salmon with Cilantro Pesto

Preheat oven to 400. Line a baking sheet with aluminum foil or lightly spray with cooking spray. In a food processor or blender, process 1⁄2 cup loosely packed fresh cilantro, 3 tbsp fat-free low-sodium chicken broth, 2 tbsp sliced almonds, 2 tbsp shredded or grated parmesan cheese, 1 tsp garlic and herb seasoning for 15 -20 seconds, or until slightly chunky. Place salmon fillets on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds. Bake 10-12 minutes, or until fish easily flakes when tested with a fork.

Flounder Oreganata

Preheat oven to 450 degrees F. Pulse 1/3 cup rolled oats in a mini food processor until they are finely ground. Mix the ground oats with ¼ cup panko breadcrumbs, 2 cloves finely chopped garlic, 1 ½ tbsp chopped parsley, ½ tsp dried oregano, 4 tsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp olive oil, and ½ teaspoon salt in a small bowl. Place the Flounder filets on a baking sheet lined with parchment or foil and season them lightly with salt and pepper. Spoon equal amounts of the breadcrumb mixture onto the filets, lightly pressing it in so that it adheres to the fish. Bake in the oven 10-12 minutes until the fish is opaque and topping is golden brown. If the topping needs to be browned f

Grilled Citrus Tuna Steak with Avocado and Spinach

Season both sides of the tuna with salt and pepper. In a small bowl, whisk together 2 tbsp oil, 2 tbsp soy sauce, 1 tsp minced ginger, 2 cloves minced garlic, 1/2 cup chopped cilantro, juice of 1 lime plus the zest and 1 tsp sugar. Add the fish and marinate for at least 2 hours in the fridge. In a small skillet heat the 1 tbsp of oil. Add 4 c. spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside. Remove the fish from the marinade and grill (or sear) for 2 minutes on each side or until desired doneness. Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes. Top the wilted spinach with the grilled tuna, f

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

In a small saucepan over high heat, reduce the 1 cup sherry vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with 2 tbsp Dijon mustard, 1/4 cup honey, and 1 tbsp ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush 4 salmon fillets with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine 2 medium ripe tomatoes, chopped, 2 tbsp finely diced Spanish onion, 2 tbsp chopped parsley, 1 tsp red pepper flakes, 1/4 cup red wine vinegar,1/4 cup olive oil, salt and freshly ground pepper, to taste in a bowl. Serve at room temperature.

Panfried Red Snapper with Chipotle Butter

Mash together 1/2 stick (1/4 cup) unsalted butter softened, 1/2 to 1 tbsp finely chopped canned chipotle chiles in adobo to taste, plus 2 tsp adobo sauce (from can), and 1/2 tsp salt with a fork until blended. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread 1/3 cup all-purpose (for extra crunch you can also add breadcrumbs to flour) on a plate and dredge fish, knocking off excess. Heat 1 1/2 tbsp oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula t

Butter Parmesan Rockfish

Sprinkle 1-2 lb rockfish filet-trimmed and cut into serving size portions with salt and pepper on both sides and set aside. Place 4 Tbsp butter, in shallow baking dish, large enough to accommodate all the fish. Place the dish with the butter in a 375 degree oven til the butter browns. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack. Sprinkle 1 tsp lemon zest, grated, 2 Tbsp dry white wine, 2 1/2 Tbsp fresh grated parmesan cheese and 1/4 tsp paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown. To serve spoon butter/wine sauce over fish.

Mediterranean Tuna Cakes with Citrus Mayo

Step 1: To prepare mayonnaise, combine 2 tbsp fat-free mayonnaise, 1 tbsp fat-free milk, 1/2 tsp grated lime rind, 1 tbsp fresh lime juice, 1/8 tsp ground cumin in a small bowl. Cover and chill. Step 2: To prepare tuna cakes, combine 3/4 pound tuna steaks, finely chopped and 3/4 cup finely chopped red bell pepper, 1 tbsp chopped fresh or 1 tsp dried mint, 1 tbsp chopped fresh cilantro, 1 tbsp dry breadcrumbs, 1 tbsp finely chopped green onion, 1 tbsp fat-free mayonnaise, 1 tsp lemon juice, 1/8 tsp salt in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tbsp breadcrumbs. Step 3: Heat 1 tsp olive oil in a n

Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush 4 (6 ounce) portions salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side. While salmon cooks, bring 1/2 cup dry white wine, 1/2 cup balsamic vinegar, 2 tbsp orange juice, 2 tsp lemon juice, 2 tbsp brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 tsp coarse black pepper. In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) a

Grilled Halibut with Lemon-Basil Vinaigrette

Whisk 2 1/2 tbsp fresh lemon juice, 2 tbsp olive oil, 2 cloves crushed garlic and 1/2 tsp grated lemon peel in small bowl to blend. Stir in 2 tbsp fresh basil and 2 tsp drained capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Season (4) 5- to 6-ounce halibut steaks with salt and pepper. Brush fish with 1 tbsp vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with basil and serve.

Grilled Grouper with Watermelon Salsa

Step 1: Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil. Step 2: Grill 4 (4-oz.) grouper fillets, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Step 3:Combine 2 cups chopped seedless watermelon, 1/4 cup chopped pitted kalamata olives, 1/2 English cucumber chopped, 1 small jalapeño pepper, seeded and minced, 2 tbsp minced red onion, 2 tbsp white balsamic vinegar, 1/2 tsp salt and 1 tbsp olive oil. Serve with grilled fish

Tuna Steaks with Cucumber Relish

Put 3 tbsp olive oil into a food bag and add 4 tuna steaks tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel ½ cucumber, halve lengthways and scoop out the seeds. Chop the flesh into small dices. Mix with 2 spring onions finely chopped, 1 med tomato finely chopped, ½ large red chilli seeded and finely chopped, 1 tbsp olive oil, 2 tbsp chopped parsley, 1 tbsp lime or lemon juice, season to taste. Set aside. Grill to desired doneness. Remove the steaks from the grill allow to stand for 3-5 mins, then spoon over the relish and serve.

Polish-Style Steamed PEI Mussels

In a large skillet, heat 1 tbsp of extra virgin olive oil over medium high heat. Once the oil is hot, add 12 oz sliced kielbasa and cook until browned (about 3 minutes), flipping kielbasa slices half way. Use a slotted spoon to remove kielbasa to a bowl. Add 1 tbsp of extra virgin olive oil and sauté 1/3 cup sliced shallots and 1 ½ tsp caraway seeds for 3 minutes, stirring often. Add 1 tbsp stone ground mustard and 3 fresh plum tomatoes, diced and cook 1 minute, stirring to combine. Add 2 pounds PEI mussels, rinsed and ¼ cup extra dry vermouth and cover pan. Steam until the mussels have opened, about three minutes. (If you notice any unopened shells, steam a minute longer to open. After ste

Grilled Shrimp Tacos with Sriracha Slaw

In a small bowl, mix together 1/4 c. extra-virgin olive oil, 3 tbsp freshly chopped cilantro, and juice of 1 lime. Season with salt and pepper. Add 1 lb. large shrimp, peeled and deveined to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes. Meanwhile, make slaw: In a large bowl, toss 1/4 head red cabbage, shredded with 1/4 c mayo, juice of 2 limes and 1 tbsp Sriracha. Season with salt. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side. Grill tortillas until charred, 1 minute per side. Serve shrimp in tortillas with slaw

Swordfish Kabobs with Balsamic Glaze

Special equipment: 8 metal or wooden skewers if using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil. Mix 3 tbsp balsamic vinegar, 3 tbsp lemon juice and 1 tbsp Dijon mustard in a small bowl. Add 2/3 c. olive oil in a slow stream while whisking. Season with salt and pepper. Thread 2 pounds swordfish, cut into 1-inch pieces, 1 medium head fennel, cut into 1-inch pieces and 1 pint grape or cherry tomatoes onto 8 skewers, alternating between fish and vegetables. Season with salt and pepper and brush the balsamic mixture over all the skewers. Add the s

Halibut with Spicy Squash and Tomatoes

Heat 1 tbsp oil in a large skillet over medium heat. Add 1 red onion, chopped, and cook stirring occasionally, until soft approx. 6 to 8 minutes. Add 2 small yellow squash, cut into 1⁄2-inch pieces, 2 cloves garlic, chopped, 1 jalapeño, seeded and thinly sliced, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Stir in (1) 28-ounce can diced tomatoes and their liquid. Season (4) 6-ounce pieces skinless halibut with salt and pepper and nestle it in the vegetables. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.

Roasted Salmon with Walnut-Pepper Relish

Make the relish: Preheat the oven to 350 degrees F. Spread 1/2 cup walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add a pinch of cayenne pepper, 1 tbsp fresh lemon juice, 1 tsp honey, 2 tbsp diced roasted red pepper, 1 tbsp walnut oil, 1 tbsp olive oil and 2 tbsp parsley. Add 1/2 tsp salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.) Make the salmon: Raise the oven temperature to 425 degrees F. Combine 1 tbsp olive oil and 2 tbsp parsley, 2 tbsp chopped fresh chives, 1 tsp grated lemon zest, 1/2 tsp salt, and black pepper to taste in a bowl. Rub the herb

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