Article from Maine Windjammer Association August 2018 Newsletter ()
May 1, 2013
Fresh from the Galley: Maine Seafood!

Maine windjammer chefs take advantage of the rich bounty of the sea and the many small farms located throughout Maine to incorporate the freshest ingredients in their meals. Whenever possible, they’ll use fresh fish, sometimes purchased right from the fishermen themselves. This month, we’re sharing recipes for salmon, scallops and haddock that will certainly delight family and friends.

 

  photo: Courtesy Stephen Taber
 
  Atlantic Salmon is one of the many fish served aboard Maine’s windjammers!
CITRUS CILANTRO SALMON AND PINEAPPLE MANGO SALSAStephen Taber

With just a hint of garlic, citrus and herbs, fresh salmon shines in this signature dish aboard the Stephen Taber.

 

4 each boneless, skinless salmon filets (6-8 ounces per filet)

2 T fresh lemon juice
1T minced garlic
2 T minced fresh cilantro
Salt and Pepper, to taste.
2 T olive oil
 

Preheat oven to 400 degrees. Arrange the salmon filets on a lightly greased baking sheeto r roasting pan. Drizzle the filets with the lemon juice. Rub the garlic, cilantro, salt and pepper over each filet. Drizzle with the olive oil and bake at 400 degrees for 15-20 minutes, until salmon is just cooked through. Serve with Pineapple Mango Salsa (recipe below).

 
PINEAPPLE MANGO SALSA

This beautifully balanced tropical salsa is the perfect accompaniment to the Taber’s Citrus Cilantro Salmon.

 
1 cup diced pineapple
½ cup diced mango
2 T finely diced red onion
2 T finely diced tomato
½ t minced garlic
½ t minced fresh ginger
1 T minced fresh cilantro

¼ t crushed red pepper flakes (add more for more spiciness)

1 T lime juice
2 T olive oil
salt & pepper to taste
 

Combine all ingredients in a bowl and mix well. Chill before serving.

 
 

SCALLOP AND SHRIMP KABOBS WITH TRI-COLORED COUSCOUS - American Eagle

Native sea scallops are the stars of the show in this colorful seafood favorite. The chef aboard American Eagle makes his own gingery soy sauce, but you could use store-bought if you are short on time. Serves 4.

 
12 large sea scallops
12 large shrimp

¼ cup soy ginger sauce (see recipe below)

8 chunks green pepper
8 chunks red pepper
8 chunks red onion

4 bamboo skewers, soaked overnight in water

1 package tri-colored couscous

Lemon sliced and minced parsley, for garnish

 

Preheat the oven to 425 degrees. Toss the scallops and shrimp with the soy ginger sauce and marinate for about 10 minutes. Place 3 scallops, 3 shrimp and 2 chunks of each vegetable on each skewer, alternating the shellfish and the vegetables. Place on a lightly greased baking sheet or roasting pan and bake at 425 degrees for 15-18 minutes, until the vegetables are tender and the shellfish is just cooked through. While kabobs are baking, prepare the couscous according to package instructions. Spread the prepared couscous onto a platter. Arrange the kabobs over the couscous. Garnish with minced parsley and slices of fresh lemon.

 
SOY GINGER SAUCE – makes two cups
 
½ cup soy sauce
½ cup sesame oil
½ cup rice vinegar
¼ cup honey

1 thumb-sized chunk fresh ginger, peeled and chopped or more to taste

6 cloves garlic, peeled
 

Combine all ingredients in a blender and blend until smooth. Strain through a mesh strainer. Will keep, refrigerated, indefinitely.

 
SIMPLE SAVORY BAKED FISHLewis R. French

This recipe couldn’t be simpler, or more satisfying. The acidity of the citrus and vinegar create the perfect balance. Serves 8.

 
1 stick butter
1/3 cup vinegar
1/3 cup Worcestershire sauce
1/3 cup lemon juice
¼ cup Dijon mustard
4 pounds boneless haddock filets
1 ½ cups breadcrumbs
 

Pre-heat oven to 350 degrees. Lightly grease a 9x13-inch baking pan. Melt the butter in a medium saucepan with the vinegar, Worcestershire, lemon juice, and mustard.

 

Coat the fish filets with the butter mixture, reserving a little of the sauce to drizzle over at the end. Dredge the filets in breadcrumbs, place in prepared pan and bake at 350 degrees for 20-25 minutes, or until the fish is flaky and tender (cover the fish with foil if it begins to brown too much before it is cooked through). Drizzle the remaining sauce over the baked fish.

 
For more information about recipes from the galleys of the Maine Windjammer Association click here.

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