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Firecracker Grilled Salmon

In a small bowl, combine 2 tbsp balsamic vinegar, 2 tbsp reduced-sodium soy sauce, 1 green onion, thinly sliced, 1 tbsp olive oil, 1 tbsp maple syrup, 2 garlic cloves, minced, 1 tsp ground ginger, 1 tsp crushed red pepper flakes, 1/2 tsp sesame oil and 1/4 tsp salt. Pour 1/4 cup marinade into a large resealable plastic bag. Add (4) 6 oz salmon fillets; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marina de. Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 inches from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally wi

Roast Lemon Butter Shrimp

Preheat oven to 400°. Place 6 tbsp unsalted butter, cubed, 1/4 cup Worcestershire sauce, 2 garlic cloves, minced, 3 tbsp lemon juice, 1 fresh rosemary sprig, 1/2 tsp salt and 1/4 tsp pepper in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add 1 pound uncooked shrimp (peeled and deveined, tails removed). Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway. Meanwhile, cook 1 package (8-1/2 ounces) ready-to-serve jasmine rice according to package directions. Discard rosemary; stir in 3 tbsp heavy whipping cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.

Swordfish Steak and Charred Tomatoes

Preheat a cast iron griddle pan and dry frying pan. Rub the swordfish steak in juice from half the lemon, 2 tbsp of olive oil, salt and pepper. Next, cook the tomatoes: Place cherry tomatoes into the dry frying pan to cook at a very high temperature. You want them to char and burn the skins a little before they pop and let out all their juice. Roughly chop some fresh basil and peel a whole clove of garlic. Drizzle olive oil into the hot pan once the tomatoes are charred and some are beginning to pop, add the whole clove of garlic then remove from the heat. Splash in 1 tbsp balsamic vinegar, 1 tbsp capers, salt and pepper and leave to cool down. Meanwhile: Lay the swordfish into the cast iron

Sheet Pan Lemon Herb Tuna Steaks and Potatoes

Preheat oven to 450 degrees. Combine 4 tbs olive oil, juice of ½ lemon juice, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp basil, and 1/2 tsp garlic powder in a large resealable bag along with 4 tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step. In a large bowl combine 1 ½ lbs baby red potatoes halved and 2 tbsp olive oil and toss to coat. Stir together ½ tsp salt, ¼ tsp pepper, ¼ tsp oregano, ¼ tsp thyme, ¼ tsp basil, and ½ tsp garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan. Bake for 15 minut

Grilled Marinated Swordfish Steaks

Preheat a charcoal grill or broiler, or heat a grill pan. Sprinkle fish with salt and pepper on both sides. Place 3 tbsp olive oil in a flat dish, and add 2 tsp soy sauce, 1 tbsp red-wine vinegar, 4 sprigs or 1 tsp dried rosemary, 1 tbsp finely chopped garlic, 2 tsp ground coriander, 1 tsp ground cumin, 2 tsp grated lemon rind and ¼ tsp red pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. Do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If the swordfish is to be cooked on a grill (or grill pan), place fi

Pineapple & BBQ Shrimp Kabobs

Heat grill to medium-high heat. Thread shrimp, pineapple and vegetables (1 lb uncooked large shrimp peeled, deveined, 18 fresh pineapple chunks (1-1/2 inch), 2 lg green peppers cut into 1-1/2 inch pieces, 1 onion, cut into 6 wedges) alternately on 2 parallel skewers, additional skewers will be needed. Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with 1 cup Kraft Spicy Honey Barbecue Sauce. Serve with rice or on a salad.

Grilled Tuna with Honey Mustard Marinade

1/3 cup red wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon honey 3 tablespoons extra virgin olive oil Dash garlic herb seasoning 1 to 1 1/2 pounds fresh tuna steaks Steps to Make It Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes. Brush the grill with olive oil and heat. Remove the tuna from the marinade and pour the marinade in a small saucepan. Bring marinade to a full boil; remove from heat and set aside. Grill the tuna over high heat for about 2 to 3 minutes on each side, or until done as desired. Drizzle with the

Grilled Jumbo Shrimp With Lemon-Herb Marinade

Marinade: 1/4 cup olive oil 1/2 medium shallot (diced) 1 to 2 cloves garlic (minced) Juice of 1 large lemon 1 teaspoon finely chopped fresh basil 1/4 cup chopped fresh cilantro 1/4 teaspoon salt Optional: Pinch of white pepper Peel and devein 2 1/2 pounds jumbo shrimp. Blot dry with paper towels and place in a resealable plastic bag. Combine marinade ingredients together in a bowl or large mixing cup. Pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp. Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates or thread the shrimp onto s

Herb-and-Olive-Stuffed Salmon

For Filling: 2 lemons 1 cup black olives (pitted and minced) 1/2 cup grated Parmesan cheese 1/4 cup fresh dill 1/4 cup fresh parsley 1/4 cup fresh basil Steps to Make It To make the filling, zest and juice both lemons into a medium-size bowl. Add the remaining filling ingredients and combine. Place on a large cutting board or foil-lined baking sheet 2 pounds thin salmon fillets - tails work best for this recipe (cut into 4 equal pieces). Divide the filling mixture evenly and place in the center of each of the 4 pieces of salmon. Fold the corners of the salmon fillets toward the center, making a pocket around the stuffing, and secure with toothpicks. Season the outside of fish with salt and b

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