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Flounder Bake with Tomato-Bacon-Avocado Salsa

Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. In shallow dish, mix 1 cup Original Bisquick™ mix, ½ to 1 tsp salt, 1 tsp smoked Spanish paprika, ½ to 1 tsp chipotle chile powder and ½ tsp lemon-pepper seasoning. In another shallow dish, place ½ cup evaporated milk or 2 egg whites mixed with 2 teaspoons water. Dip fillets in milk, then coat with seasoned Bisquick mixture (discard any remaining mixture). Place fillets in baking dish. Spray tops of fillets with cooking spray to moisten. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, in large bowl, mix all salsa ingredients: 4 slices smoked thick-sliced bacon, crisply cooked, crumbled, 2

Monkfish and Chorizo Kebabs

Step 1: Light a gas or charcoal grill. Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monkfish and 3 pieces of the red onion onto each of four 12-inch metal skewers. Brush the monkfish and chorizo kebabs with olive oil and season with salt and pepper. Step 2: Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side. Step 3: Meanwhile, in a small bowl, combine the 2 tbsp of olive oil with 2 tbsp fresh lemon juice and 2 tbsp finely chopped cilantro. Step 4: Transfer the kebabs to a platter and drizzle with the cilantro dressing. Grill the 1 French baguette halved, lenthwise

COD Fish Cakes

Place the 2 large potatoes, peeled and halved in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add 1 pound cod fillets, cubed to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add 1 tbsp butter, 1 tbsp grated onion, 1 tbsp grated parsley, and 1 egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Shrimp and Spaghetti Skillet

In a large skillet, combine 1 can (15 ounces) cannellini beans, rinsed and drained, 1 can (14-1/2 ounces) diced tomatoes, undrained, 1 can (14-1/2 ounces) chicken broth, 1 can (14 ounces) water-packed artichoke hearts, drained and halved, 1 can (6-1/2 ounces) chopped clams, drained, 4 ounces thin spaghetti, broken in half, 1 tsp Italian seasoning, and 1/2 tsp salt. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. In the meantime, sautee 1 lb shrimp in a nonstick pan with olive oil and garlic turning once until cooked through. Add cooked shrimp and parsley to skillet. Sprinkle servings with lemon zest. Enjoy

Prosciutto-Wrapped COD with Lemon Caper Spinach

Pat COD fillets completely dry with paper towels and allow to come to room temperature. Pat dry again and sprinkle with a little salt and pepper. Not too much salt here because the prosciutto is salty. Wrap the fillets with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prosciutto is in strips rather than sheets, overlap the strips. Melt 2 tbsp butter in a cast iron skillet or other nonstick pan over medium heat. Once butter is hot, add fillets and cook for 5 min per side or until the fish flakes easily with a fork. Remove the fillets to a cooling rack. This prevents the bottoms from getting soggy. With the burner still on medium, add 1 c

Honey Glazed Salmon

Marinade – Mix ingredients: 2 Tbsp peanut oil, 2 Tbsp soy sauce, 2 Tbsp honey, 1 Tbsp ginger, minced, 1 c pineapple juice, 1 Tbsp lime juice. Marinate 2 salmon filets for 15-20 minutes. Sear salmon for 3 minutes per side. Garnish with scallions.

Monkfish in Tomato-Garlic Sauce

Preheat the oven to 400°. In a lg skillet, warm 1/4 c of olive oil. Add 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 min. Remove about 1/4 c. of garlic slices to a plate and reserve. Add 1 tbsp sweet paprika to the garlic in the skillet and cook for 1 min. Add 1 c. canned crushed tomatoes and cook over moderately high heat for 1 min. Add 2 c. water and simmer until the sauce has reduced to 1 1/2 cups, about 10 min. Season with salt and pepper. In a very lg skillet, heat 3 tbsp of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom,

Baked Rockfish with Cajun Tomato Relish

Preheat oven to 375°F. Melt 1 tbsp butter in medium skillet on medium heat. Add 1/3 cup finely chopped onion; cook and stir 2 minutes or until softened. Stir in 1 cup finely chopped seeded tomatoes, 1/4 cup McCormick® Cajun Style Seafood Sauce and 1/2 tsp minced garlic. Reduce heat to low; simmer 3 minutes, stirring occasionally. Place 1 1/2 pounds rockfish fillets in single layer in lightly greased baking dish. Spoon tomato mixture over fish. Bake 15 minutes or until fish flakes easily with a fork. There will be plenty of delicious, saucy broth at the bottom of the pan, so we recommend serving on top orzo or rice to soak it all up.

Maple-Mustard Ahi Tuna

1) In a large dish, mix 3 tbsp. maple syrup, 2 tbsp. olive oil, 1 tbsp. lemon juice, 1 1/2 tbsp. Dijon mustard, 1/4 tsp. salt, 1/4 tsp. pepper together. Reserve about four tablespoons of the marinade. Add 2 - 5oz tuna steaks to the dish, and turn them until they’re well-coated. Set aside, and let them rest at room temperature for about 20-30 minutes. 2) Heat up a non-stick skillet over high heat. Sear the tuna steaks for about 1-3 minutes on each side, or until the steaks reach their desired doneness. Place the cooked steaks on a cutting board, and slice against the grain into ½-inch thick slices. Transfer the steak slices to a serving plate and drizzle with the reserved maple-mustard marin

Mediterranean Salmon Bowl

For the salad chop 2/3 c cabbage and mix with 1 tbsp lemon juice. Then add 1 c. chopped lettuce, hand full of fresh chopped basil, 2 tbsp olive oil, 1/4 c. feta cheese and 1 clove of minced garlic. Mix everything well together and season with salt and pepper if needed. Head a non-stick pan with 1 tbsp olive oil and add 1c. chopped broccoli florets until crisp tender. Remove broccoli from pan and add salmon and cook at medium/medium high covered, flipping half-way through. To arrange in the bowl put the salad, then add 10 olives pitted, 2 tbsp hummus, broccoli and salmon. Add salt and pepper to taste and enjoy. Mix 1 clove of minced garlic with some Greek yogurt and salt for a little extra f

Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce

Preheat oven to 425ºF. Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: 1 tsp Italian seasoning, 1/4 tsp onion powder, Salt and pepper, to taste, 1/4 tsp smoked paprika, (If you do not have a liquid vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix) 2. In a shallow plate, add 1 lb raw shrimp (peeled and deveined, tail-on or tail-off) and sprinkle with the spice mix, coating on all sides. 3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp. 4. Add 1 tbsp minced garlic over b

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