by John Dory | Dec 7, 2022 | Recipes
Barton Seaver’s Braised Halibut Puttanesca In this recipe, the fish is braised in a lively tomato sauce with capers and olives. 4 halibut portions, skin off6 tbsp extra-virgin olive oil, divided1 – 2 ounce tin anchovies in oil4 garlic cloves,...
by John Dory | Dec 7, 2022 | Recipes
Harbor Fish Cookbook’s Baked Clams 12-16 top neck, hard-shell clams, open on 1/2 shell2 tbsp plain breadcrumbsa small amount of Parmesan cheese1 tbsp granulated garlic2 tbsp fresh flat-leaf-parsley, choppedblack pepper to tastesmall amount of olive...
by John Dory | Dec 7, 2022 | Recipes
Harbor Fish Cookbook’s Italian Fish Chowder 1/4 cup olive oil1 medium onion, chopped3 medium cloves garlic, choppedpinch of red pepper, flakes or ground4 medium potatoes, peeled and cut into medium pieces1 small can crushed tomatoes2 lbs haddock fillet,...
by John Dory | Nov 29, 2022 | Recipes
Dave’s “No Recipe” Fried Calamari Calamaritempura batter (dry)milk to tenderizebanana and jalapeño peppersarugulaparmesan cheesered pepper flakessalt Clean your calamari, cut tubes into circles. Tenderize the circles by soaking in salted milk for one...
by John Dory | Oct 19, 2022 | Recipes
Monkfish Tagine tagine, if you do not have one a Dutch oven will work 2 lbs monkfish fillet, cut into 2" cubes1 batch chermoula1/2 cup olive oil2 medium onions, sliced into 1/2 " thick rounds1 large carrot, quartered lengthwise1 bell pepper, any...
by John Dory | Oct 14, 2022 | Recipes
Flounder Stuffed with Spinach and Cheese 4 medium sized flounder fillets, about 1 lb (you could also use 2 bigger fillets)½ tsp. SoFishticated (available at Harbor Fish or a seasoning of your choice)olive oilFor the Stuffing3 oz. cream cheese½ cup feta...
