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Another Spread that tastes great on top of Fish

10-15 minutes

Must love Cilantro, Garlic and Onions

This is yet another recipe by Mark Bittman.  He might be one of my favorite recipe chefs ever. Everything I make from one of his recipes comes out spectacular.  For this fish dish, you are going to make a spread that will cover the top of the fish while it bakes in the oven.   Haddock is a milder fish and this spread is definitely not mild, but it really compliments the fish. BTW, you must like Cilantro too. You can also swap out any of these ingredients to your liking.  This spread will also taste fantastic on just about any fish you want.


Shopping List


Sesame Seeds

Olive Oil

Cayenne Pepper



Fresh Cilantro

Salt and Pepper

1 ½ pounds of Haddock




Make the Spread by toasting the sesame seeds until they darken and start popping.  You will want to reserve some (approximately 1-2 tablespoons)  of the toasted seeds for sprinkling on later as a garnish.  Get your oven warmed up to 450 °F. Add 2 Tbsp Lemon juice and ½ cup sesame seeds less the amount for garnish to your food processor and blend for about 10-15 seconds. Next, add ½ cup olive oil, ¼ tsp cayenne pepper, 2 cloves of garlic, 1 onion, ¼ cup of cilantro and process until smooth.  Season with salt and pepper to your taste.  Layer parchment paper over a pan, drizzle a little oil, and place the haddock fillets on top of the oil.  Smear each fillet with the spread you just made in your food processor.  Bake the fish in the oven until cooked. (approximately 10 min) Garnish the fish with reserved sesame seeds, cilantro and a wedge of lemon.  


Pairs well with an Albarino or Rose


Buon Appetito!

Alaskan Whitefish with Herb Pesto

Approximately 15 Minutes

Alaskan Whitefish also known as Theragra chalcogramma or Pollock is very cod like.   In this recipe, the Alaskan Whitefish is simply broiled and smeared with an herb pesto mixture.

Preheat your broiler.

Mix together 2 cups of herbs using mostly parsley and augmented with the addition of some or all dill, tarragon, rosemary, and oregano.  You can change up the complimentary herbs to your liking, but use at least 1 cup of parsley.  Add your herb mixture, plus 3/4 cup olive oil, juice of 1 lemon plus the zest, 1 garlic clove (or shallot) and salt and pepper to a blender or food processor and mix. 


Smear some of the herb pesto mixture on a non-stick or parchment lined pan.

Lay the fillets on top.

Sprinkle with Salt and Pepper

Smear some more of the herb pesto mixture on top of the fillets

Broil your fillets 6' from the heat source for approximately 8-10 minutes per inch of their thickness. The fillet should be opaque and a thin knife should not encounter resistance.

Serve and drizzle additional herb pesto mixture on top of the fillets

This herb pesto can be used with all kinds of fish and is also delicious on vegetables.

Buon Appetito!

Inspired by Mark Bittman



Oytsters Rockefeller

6-8 Minutes

This is super easy to prepare and makes for an elegant presentation. 


The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller.


12 Oysters on the half shell
1 medium onion, finely chopped
1/2 cup butter, cubed

1 tablespoon fennel seed
1 package (9 ounces) fresh spinach, torn or mix with watercress  
1 cup grated Romano or Parmesan cheese
1 tablespoon lemon juice
1/8 teaspoon pepper

hot sauce 
2 pounds kosher salt

Thaw Oysters out in the refrigerator overnight.    In a large skillet, toast fennel seeds lightly (optional), saute onion in butter until tender. Add spinach or some other greens; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice, pepper and hot sauce (optional).
Place Oysters on a baking sheet. Top each with 2-1/2 teaspoons of the greens mixture. Sprinkle real bacon bits if desired.  
Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

Annie's Fabulous Fish Stew



6 Tbsp olive oil

1  medium onion, chopped (about 1 1/2 cups)

2 large garlic cloves, minced

2/3 cup fresh parsley, chopped

1 14oz can whole or crushed tomatoes with juices

2 Teaspoons tomato paste

8 oz of clam juice (this is a key ingredient)

1/2 cup dry white wine (I like Sauvignon blanc)

2 packages SUGAR FISH VT White Fish or other firm white fish. Cut in 2-inch pieces. ( I like lots of fish so I use more than 1 1/2 lbs) 

pinch of dry oregano

pinch of dry thyme

black pepper and salt to taste




l.  Heat olive oil in a large thick-bottomed pot (I use Le Creuset ) over medium-high heat.  Add onions and saute’ 4 minutes, add the garlic and cook 1 minute more. Add parsley and stir 2 minutes.  Add tomato and tomato paste, and gently cook for 10 minutes or so.


2.  Add clam juice, white wine, and fish.  Bring to a simmer and cook slowly until fish is cooked through and flakes apart.  It takes about 15 or 20 minutes. ( Don’t worry about over cooking the stew..just make sure the fish isn’t under cooked.  Thanks for the tip from my friend , Charlie Baldwin.)


3. Add seasoning and ladle into bowls and serve.  


NOTE:  Great with crusty bread for dipping.  Although I’ve never tried it, you can add shrimp, clams and/or scallops to stew as well. 

Ruth Robbins' Fav No Fuss Whole 30 Salmon Burger Recipe

45 Minutes

Because you can't have enough different preparations....

Prep: 15 Minutes

Cook: 30 Minutes


1 package Sugar Fish VT Ground Salmon

1 cup canned sweet potatoes 

1 egg

1/2 cup almond flour

2 scallions, thinly sliced, plus extra for garnish

2 tablespoons fresh parsley, minced (or 2 teaspoons dried)

2 tablespoons fresh minced dill or (2 teaspoons dried)

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

2 tablespoons clarified butter, ghee, or coconut oil, melted

Lemon wedges for serving (optional)

PREHEAT the oven to 425 F and cover a large baking sheet with parchment paper


DRAIN the liquid from the salmon and crumble the fish into a large mixing bowl. Add the sweet potato, egg, almond flour, scallions, parsely, dill, slat, paprika, and pepper and mix well with a wooden spoon.


BRUSH the parchment paper with the melted fat, then use a 1/3 cup measuring cup to scoop the cakes and drop them onto the parchment. Flatten the patties with your hand until they are uniform in thickness.


BAKE for 20 minutes, then flip each patty with a spatula and return to the oven. Bake until golden brown, about

10 more minutes.


SERVE with sliced scallions and lemon wedges for squeezing over the top, if desired.

These pair well with sauteed green beans or grilled asparagus alongside a green salad or roasted sweet potato.  Make a double batch and enjoy for breakfast the next day by topping with some wilted spinach and a fried egg.

Scrumptious Salmon Cakes

Ready in 30 minutes


2 large eggs

3/4 cup panko bread crumbs

1 pound of Sugar Fish ground salmon drained

1/2 cup chopped fresh parsley or cilantro

2 green onions chopped (about 1/2 cup)

1/2 teaspoon mustard powder

1/2 teaspoon Old Bay seasoning

1/2 teaspoon black pepper

1 1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

3 tablespoons grated parmesan cheese

2 tablespoons dijon mustard

1/4 cup mayonaise

2 tablespoons lemon juice

2 tablespoons olive oil

If you want to add in extra nutrients, include 1/4 -1/2 cup finely chopped Sugar Fish VT Kelp Noodles



Preheat oven to 190 F

Beat eggs in a large bowl, then stir in remaining ingredients except oil.

Form mixture into eight 3x1 inch patties or pack a 1/2 cup measuring cup with salmon mixture

Heat oil in skillet to medium heat until oil shimmers. (add a little butter for extra flavor)

Cook patty until golden brown on both sides.  Approximately 3.5 - 4 minutes per side. 

Transfer to baking sheet and keep warm in oven until all patties are cooked. ​

Serve alongside or atop a bed of greens lightly dressed in a lemon sriracha aioli and a glass of lightly oaked Chardonay

Salmon Cake Recipe courtesy of Judiebug armagazine

This makes about 10 salmon burgers

For The Sriracha Lemon Aioli:


1/2 cup light mayonnaise

4  teaspoons Sriracha sauce

4 teaspoons lemon juice

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Whisk all the ingredients together until blended well

Fijian Style Fish in Coconut Milk

30 minutes

When I lived and worked in Melbourne Australia, my colleague Dinesh, gave me this recipe.  Pure comfort food and super simple to pull together.

1. Cut fish into cutlets about 1 inch.   This is perfect for Sugar Fish's Cod, Whitefish, Redfish, or Haddock.

2. Roll fish in plain flour

3. Fry fish with a little bit of oil until the fish is a brownish color

4. Chop half onion

5. Chop two fresh tomatoes

6. Chop 1/4 English cabbage

7. Fry onion, tomatoes and cabbage together without oil until it softens

8. Place the fish on the top

9. Add salt to taste

10. Add 1 can of coconut milk plus 1 1/2 can of water

11. Boil till ready 5-10 minutes

12. Add 1 Tbsp lemon juice

13. Sprinkle some cilantro on top

14. Serve with bread or cassava. It is very easy to add/remove additional flavors like lemongrass, hot chili, fish sauce, sugar, basil, garlic all according to your taste preference.Enjoy.

Sharon Conti's Favorite Cornmeal Crusted Calamari with Coconut Curry Sauce

18 Minutes

These recipes come to us from one of our favorite customers, Sharon Conti.  She shared her preferred preparation of calamari with us for you to enjoy. 



1 pound Sugar Fish VT Calamari Rings

1/3 cup low-fat buttermilk1 cup fine stone ground whole grain cornmeal

1/4 teaspoon garlic powder

1/8 teaspoon cayenne

Cooking spray

1 teaspoon minced fresh oregano

lemon wedges, for serving

3/4 cup Coconut Curry Sauce (recipe below)


Preheat the oven to 450 degrees.

In a bowl, mix the calamari and buttermilk.

In another bowl, whisk the cornmeal, garlic powder, cayenne, 3/4 tsp. salt and 1/2 tsp. pepper.

Working with a few pieces at a time, toss the calamari in the cornmeal mixture, shaking off excess.

Arrange on a large parchment-lined baking sheet.

Coat with cooking spray.

Bake until tender and golden brown, about 18 minutes.

Transfer to a serving dish; sprinkle with the oregano.

Serve immediately with lemon wedges and coconut curry sauce.(recipe below)

This is originally a Rachel Ray Every Day recipe slightly adapted. 




6 ounces plain yogurt

3 tablespoons light coconut milk

1 heaping tablespoon green curry paste

2 tablespoons lime juice

2 teaspoons honey

2 teaspoons fresh ginger micrograted


Combine all ingredients in a bowl and whisk until blended. Refrigerate until ready

Baked Haddock with Fennel

According to Martha Rose Shulman, celebrated Chef for the New York Times, "One of the classic dishes of the French Riviera is sea bass grilled with fennel fronds.  I didn't know this when I decided to prepare some Haddock for dinner and the only vegetable I had was Fennel.  I layered Fennel, Fresh Garlic, Haddock, Fennel Fronds, Salt and Pepper and drizzled some olive oil over the layers.  I wrapped up the layers with the parchment paper forming an enclosed packet.  I baked in the oven at  375 F for about 15-18 minutes.   It turned out delicious.  The Haddock will flake apart like sections of a book when cooked properly and the fish was lightly scented with the essence of the sea and fennel. The skin was mild and can be eaten, discarded or fed to the cat.  The fennel cooked down and became sweet.  This flavor combination is so amazing I researched it, which is why I came to know about the Riviera's traditional preparation.  Enjoy my interpretation, with a less expensive fillet.  Buon Appetito!

Fish Marinade by Paula Baldwin

This is perfect for the Red Fish as shown in the picture.


For 1 lb of fish:


1/4 cup olive oil

 1 1/2 tsp Chili Powder

1/2 tsp Cumin

1/4 cup Cilantro

1/2 tsp dried or 1 TBSP fresh Oregano


Marinate Fish for approximately 30 minutes


Grill Fish applying any remaining marinade


Serve with sliced red onion that is marinated in red wine vinegar for at least 30 min


Spicy Red Fish Tacos

Spicy Redfish Tacos


  • 4-5 cups vegetable oil

  • 1 cup all-purpose flour

  • 1 teaspoon table salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper

  • 1 cup light-colored beer

  • 2 pounds skinless redfish, cut into 4 by 1 inch strips

  • 12 (6-inch) corn or flour tortillas

  • 1 cup Spicy Mayonnaise (Mix 1 cup of mayonnaise with 1 chopped chipotle pepper in adobo sauce and 1 teaspoon adobo sauce. Adjust spiciness by adding more or less adobo sauce.)

  • 3 cups shredded cabbage

  • 1 ½ cups diced tomato

  • 1 avocado, skinned, cored, and sliced

  • Lime wedges (for serving)

  • ½ cup chopped cilantro

Ingredients for Dressing

  • 1 teaspoon orange zest

  • 1/4 cup fresh-squeezed orange juice

  • 1 tablespoon lime juice

  • Pinch salt

  • Pinch black pepper

  • 1 teaspoon agave or honey

  • 1/4 cup olive or avocado oil


  • Adjust an oven rack to the middle position and heat the oven to 200°.

  • Pour the oil into a large, deep, heavy-bottomed pan until oil measures 3 inches deep.

  • Heat the oil over medium-high heat until it reaches 375°.

  • While the oil heats, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl.

  • When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.

  • Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200° oven while frying the fish.

  • Make the dressing by whisking all ingredients at once

  • Pat the fish dry with paper towels,

  • Add half the fish to the batter and coat.

  • Use tongs to transfer the fish from the batter, one at a time, to the hot oil.

  • Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes).

  • Remove the fried fish from the oil and let drain briefly on paper towels.

  • Transfer the drained fish to the oven to keep warm.

  • Batter and fry the remaining fish.

  • Dress the shredded cabbage slaw

  • Smear each of the warm tortillas with 1 tablespoon of Spicy Mayonnaise; add shredded cabbage, tomatoes, and avocado.

  • Add 1-2 pieces of the fried fish to each tortilla and garnish with lime wedges and cilantro


Pair with Vinho Verde or Albarino




Recipe credit: Sam Grimley, sustainable seafood project coordinator, Gulf of Maine Research Institute, Portland, Maine

Black Dog Caramelized Scallops with Smoked Chili Cream


Smoked Chile Cream

  • 2 tablespoons chipotle powder

  • Juice of 2 fresh limes

  • 3/4 cup sour cream salt to taste

Caramelized Scallops

  • 1 1/2 pounds large sea scallops

  • 2 tablespoons chopped fresh parsley

  • Salt and freshly ground black pepper, to taste

  • About 1/4 cup extra-virgin olive oil

  • Mixed greens for serving

  • Sliced lemons

  • Chopped fresh chives


  • To make the chile cream: Mix the chipotle powder with the lime juice and let it sit for the flavors to bloom, about 5 to 10 minutes.

  • Whisk the chile-lime mixture into the sour cream and add salt. Set aside.

  • Sprinkle the tops of the scallops liberally with the parsley, salt and pepper. Heat (over high heat) enough oil to cover the bottom of a large nonstick skillet until the oil just beings to smoke.

  • Reduce the heat to medium-high and place the scallops seasoned side down. Cook, without disturbing, for 2 to 3 minutes, which will allow them to caramelize their sugars. Turn and sear on the opposite side for 1 to 3 minutes, depending on the size of the scallops.

  • Serve immediately on a bed of greens and garnished with the chile cream, lemons and chives.


Serves 4 to 6.

Source: Black Dog, Martha's Vineyard


You will look like a rock star chef! Serve with Rose'


Sugar Fish Seafood Fra Diavolo by Anne Halvorsen

I made this recently with Sugar Fish calamari and scallops but you could use other seafood as well (such as shrimp).  The results are delicious and you can adjust the “heat” level to your liking (more or less crushed red pepper flakes).   It’s a simple recipe and other than the fresh parsley and chives, the ingredients are probably on your shelf.


pound Sugar Fish seafood (uncooked scallops, calamari, or shrimp)

1  teaspoon crushed red pepper flakes (or more to taste)

6 tablespoons Extra-virgin olive oil1

½ tablespoons salt

¼ cup Cognac or brandy (for deglazing pan)

4 tablespoons minced garlic (I used about 10 medium sized cloves)

½ teaspoon granulated sugar1 (28 oz.) can diced tomatoes, drained (I use Muir Glen)

1 cup medium-dry white wine such as Sauvignon Blanc

¼ cup minced fresh parsley

¼ cup minces fresh chives (optional – I happened to have some in my garden)

1 pound linguine or other similar pasta (I used buccatini)


  • Bring 4 quarts of water to boil, covered, in large stockpot.

  • Heat 12-inch heavy bottomed skillet (cast iron preferred) over high heat for 4 minutes.  Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt in a medium bowl (Note: if using more than 1 type of seafood, keep them separate as they cook at different rates.  If doing this, divide red pepper flakes, olive oil & salt and toss with each separately.)

  • Add seafood to skillet in single layer and cook without stirring until bottoms turn spotty brown (about 30 seconds for scallops).  Off heat, turn the seafood, add cognac, and let stand off heat until cognac warms slightly (about 5 seconds).  Return pan to high heat and wave lit match over skillet until cognac ignites (cool!!).  When flames subside, transfer seafood to medium bowl and set aside. 

NOTE: If using more than 1 type of seafood, cook them separately and then add the Cognac only after the second type of seafood is cooked.

  • Reduce burner to low and return skillet to burner.  Add 3 tablespoons olive oil and 3 tablespoons minced garlic and cook, stirring constantly until garlic turns straw-colored (about 7-10 minutes).  Add remaining red pepper flakes, ¾ teaspoon salt, ½ teaspoon sugar, tomatoes and wine.  Increase burner to medium-high and simmer until thickened and fragrant (about 8 minutes).

  • While sauce simmers, add remaining 1 tablespoon of salt to boiling water and cook pasta (according to directions on the box).  Cook until al dente.  Reserve ½ cup of the pasta water and drain pasta when cooked.

  • Transfer drained pasta back to stockpot and add sauce (without seafood).  Toss pasta and sauce over medium high heat and add in small amounts of pasta water as needed to adjust consistency.  Add seafood & chives (if using) and toss to combine.

You’re done!  Now transfer the seafood pasta to large serving bowl and sprinkle chopped fresh parsley to garnish.  Serve with freshly grated parmesan cheese and your favorite bottle of white or rosé wine (there are an abundance of great French rosés which are perfect for summer meals).Enjoy!!

Susanne Schaefer's Fav - Pan-Seared Calamari Recipe with Champagne and Garlic-Dill Lime sauce

This is really delicious and a twist on the traditional shrimp scampi.


1.5 squid (calamari), sliced into rings
Olive oil
Unsalted butter
10 garlic cloves, roughly chopped
2 tbsp champagne
1 1/2 lime, juice of
Salt and pepper
Cayenne pepper, optional
3 tbsp fresh dill, chopped
1.  Pat the calamari rings dry.

2. In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the calamari and saute for 3 minutes or so, then add the chopped garlic, champagne and lime juice. Cook for 7-9 more
minutes or less until the juice reduces. Add salt and pepper to taste.
3. Finally, add a pinch of cayenne pepper (optional) and stir in the fresh dill.
4.  Transfer to a serving platter and enjoy hot or warm.
5.  To complete this meal, add a side salad like fattoush and plain white rice.


Pair with the remaining Champagne


Mix together enough real mayonaise, fresh lemon juice and fresh dill to coat as many steaks as you are preparing.  The mixture should be slightly thinner than mayo, but not runny.  Pat each steak dry and slather on the mixture covering one side. Cook mayo side down on a hot open grill for about 5 -7 minutes or until the edges of the steak start to become white.  Apply remaining mayo mixture to the top side and flip.  Adjust the cooking time as necessary to accomodate the thickness of the steak.  Serve with a Languedoc White, Chardonay, Savignon Blanc, or Picpoul

Buon Appetito!

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Image by Heather Gill

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