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Grilled Salmon

Season salmon fillets with lemon pepper, garlic powder, and salt to taste. In a small bowl, stir together 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, and 1/4 cup vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the mixture. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Shrimp & Fettuccine

Cook 8 oz fettuccine pasta according to package directions. Melt 2 tbsp butter and 1 tbsp extra-virgin olive oil in a large skillet over med heat. Add 2 cloves garlic thinly sliced to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add 3/4 lb peeled and deveined shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, 6 oz fresh spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat. Sprinkle with parmesan cheese.

Salmon Florentine

Season 4 salmon fillets with salt and pepper to taste on both sides. In a large skillet over medium heat, melt 1 tbsp butter. Once melted, drizzle 1 tbsp olive oil into the pan and give it a good stir. Add salmon to the pan in a single layer. Sear, undisturbed, for 4-5 minutes until browned, carefully flip and cook another 5-7 minutes (depending on the thickness of your salmon pieces) until cooked through. Transfer salmon to a plate and cover tightly with foil to keep warm and moist. For the Sauce: Add 1 tbsp butter and 3 tsp minced garlic to the pan and stir over medium heat for about 2 minutes until butter is melted and garlic is fragrant. Stir in 1 c chicken broth and simmer about 5 minut

Grilled Rockfish with Indian-Spiced Tomato Salad

In a small skillet, toast 1 tbsp whole black peppercorns 1 tbsp coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder. Step 2: In a large bowl, combine 1/4 cup of olive oil with the ground spices, 1/4 c. chopped basil, 2 tbsp red wine vinegar, 1 med shallot minced, 1 tbsp minced fresh ginger and 1/2 tsp sugar. Add 2 lbs assorted heirloom tomatoes, diced into 1 inch pieces and toss to coat with the dressing. Season the tomatoes with salt. Step 3: Light a grill or heat a grill pan. In a shallow baking dish, combine the 2 tbsp of olive oil with the 1 tsp chopped rosemary. Season

Flounder Piccata

Season flounder fillets with salt and pepper. Heat oven to 200°. In a shallow bowl, beat 2 lg egg whites. Place 2/3 c. seasoned bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through. Set aside on a platter in a warm oven until you make the sauce. Over medium heat in the same pan, melt 1 tbsp butter, add juice of one lemon, 1/4 c. dry white wine, 1/2 c. chicken broth a

Cajun Blackened Shrimp

In a medium bowl, combine 1 lb shelled and deveined shrimp, 2 tbsp olive oil, 2 tsp paprika, 1 clove garlic crushed (or 1 teaspoon garlic powder), 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp ground dried thyme, 1/4 tsp dried basil or oregano, 1/4 tsp ground black pepper, 1/4 tsp cayenne pepper. Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours. Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan. Serve on tacos, salads, burritos, o

Baked Salmon with Mustard-Dill Sauce

Whisk 1 c sour cream, 1/3 c chopped fresh dill, 3 tbsp finely chopped onion and 2 tbsp Dijon mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with 2 tsp minced garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, approx. 20 minutes. Serve with remaining sauce. Adjustments: Make the sauce with 1/2 sour cream and 1/2 plain greek yogurt and add juice from a whole lemon. Or sauté onions first, then puree them and add to the sauce if you don’t like raw onions or substitute onions with sha

Swordfish a la Siciliana

Soak 3 ounces raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Heat 5 tbsp olive oil in a large saucepan or skillet over high heat. Saute1 sm diced onion and 1 clove minced garlic until soft. Stir in raisins, ½ lb ripe tomatoes diced, 10 green olives, pitted and minced, 2 ounces pine nuts and ¼ c. capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Halibut with Citrusy Tomatoes and Capers

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves garlic sliced and cook, stirring often, until fragrant, about 30 seconds. Step 2: Add 1 pint cherry tomatoes cut in half, 1/2 c. fresh orange juice, 1/2 c. fresh flat-leaf parsley, 2 tbsp capers, ½ tsp kosher salt, and ¼ tsp pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes. Step 3: Meanwhile, heat 1 tsp of oil in a large nonstick skillet over medium-high heat. Step 4: Season the fish with ¼ tsp each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

Shrimp Bisque

In a large saucepan, heat 2 tbsp, EVOO over high heat. Add 1 lb 21-25 count, shell on, raw shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells. Add 1 chopped onion, ½ c. chopped celery and 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables a

Moroccan Grilled Salmon

Stir together 1/2 cup plain yogurt, juice of 1 lemon, 1 tbsp extra-virgin olive oil, 2 to 3 cloves garlic, smashed, 1 1/2 tsp ground coriander, 1 1/2 tsp ground cumin, 1/4 tsp salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add 4-6 -ounce skinless center-cut salmon fillets to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in t

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

In a mixing bowl, combine 2 big handfuls fresh cilantro leaves, finely chopped, 1/2 jalapeno, sliced, 1 tsp grated fresh ginger, 1 garlic clove, grated, 2 limes juiced, 2 tbsp soy sauce, Pinch sugar, sea salt & freshly ground pepper, and 2 tbsp of olive oil. Stir the ingredients together until well incorporated. Place a skillet over medium-high heat and coat with 2 tbsp of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Lemon-Shallot Scallops

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Sprinkle 1 1/2 pounds sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm. Melt 2 tsp butter in pan. Add 3 tbsp minced shallots and 1/2 tsp bottled minced garlic; sauté 30 seconds. Add 1/4 cup dry white wine and 1 tbsp fresh lemon juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.

Mussels, Clams and Shrimp in Spicy Broth

Heat the 1/4 cup olive oil in a heavy large pot over medium heat. Add 5 garlic cloves, minced, 1 bay leaf, and 1 tsp dried crushed red pepper. Saute until the garlic is tender, about 1 minute. Add 1 cup dry white wine and bring to a boil. Add 1 (28-ounce) can diced tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in 24 small Littleneck clams. Cover and cook for 5 minutes. Stir in 24 mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add 20 large shrimp (about 1 pound), peeled, deveined, bu

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