The winner this week is Seth Beauchemin, with his Fried Pollock recipe! Check out what our CSF members made this past week!
Butter pan and crank it up to 6. Put a few dashes of camp mix on the fish. Fry. Then, Place in toaster oven for 30 minutes at 250.
– Seth Beauchemin
Broiled Lemon Thyme Pollock
1 lb. pollock
1/2 cup mayo
2 tsps grated lemon zest
1 TB finely chopped shallot
1 1/2 tsps anchovy paste
2 tsps chopped thyme
– Judith Rutty Godfrey
Caprese Pasta Salad With Flaked Marinated Pollock
Organic pasta, zucchini, cherry tomatoes, baby spinach, olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, fresh mozzarella pearls, marinated and baked pollock.
– Jody Bird
Lobster On The Smoker!
– Jennifer Beauchemin –
Contests are posted every Tuesday at the top of our Facebook Page!
Baked Fish & Chips
Elizabeth Marcus is our winner this week, trying the baked fish & chips recipe by the New York Times | Cooking.
Baked Fish & Chips
Look for our next recipe contest on our Facebook Page or check out our last contest, with Acadian Redfish.
Breeda Lagan Royer is the winner of our second recipe contest!
Acadian Redfish Cooked on Parchment Paper With Local Vegetables
- Acadian Redfish Cooked on Parchment Paper With Local Vegetables
- 1 pound Acadian RedFish skin partially
- Local grape tomatoes (halved – bought at Emery Farm today)
- 1/2 clove garlic chopped (bought at Emery Farm today)
- Baby potatoes (halved) from the Little Potato Company
- 1 lime ( squeezed for juice )
- Olive oil
- Divide into 3 portions and arrange the Acadian Redfish fillets on parchment paper.
- Drizzle olive oil over fish and then portion out the chopped garlic, halved grape tomatoes, halved baby potatoes around the fish fillets. Squeeze lime juice for taste on the mixture.
- Fold up each parchment paper into a packet and place on cookie sheet.
- Bake at 400 for 10-15 minutes.
- Remove from oven and open each parchment packet and place on dinner plate.
- Additionally bought (at Emery Farm) 1 pound of local fresh picked asparagus, sautéed with butter separately and then add a portion of the asparagus to each parchment paper packet when serving on the dinner plate.
The parchment cooking method allowed the flavor of fish to stay strong, complimented by local ingredients.
-Breeda Lagan Royer
Check out everyone else’s recipes…
Pan-Seared Acadian Redfish with Ramp Pesto
- Pan-Seared Acadian Redfish with Ramp Pesto
- 1lb Acadian Redfish Filets
- 2-3 Tbl EVOO
- Kosher Salt
- Fresh Black Pepper
- 1 Tbl Butter (optional)
- Lemon juiceRamp Pesto
- 1 bunch of ramps
- 1/2 cup toasted pine nuts or walnuts
- 1/3 cup EVOO
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- Process above pesto ingredients into a paste.
- Preheat the oven to 250 degrees F.
- Season the redfish fillets on both sides with salt.
- In a cold nonstick, ovenproof sauté pan that can hold all of your fillets, pour in 1-2 tablespoon of the olive oil and gently heat to medium.
- Put the fish in the pan skin side down and drizzle the top of the fillets with the remaining 1 tablespoon olive oil. Sprinkle with black pepper.
- Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
- Remove from oven halfway through and top with ramp pesto
- Add butter and lemon juice to the pan and return to finish cooking
- Baste fish lightly with pan drippings before servingShown above served with quinoa salad and pan roasted garlic broccoli with black radish chips.
Acadian Redfish With Lemon & Pepper
- 1lb of Acadian Redfish (skin on)
- Zest and juice of 1 lemon
- 1lb of unsalted butter
- Fresh cracked pepper
- Rinse and pat dry fish fillets, melt butter and 1/2 lemon juice in a cast iron pan screaming.
- Place fish skin side down and put a piece of tinfoil over the fish.
- Place a pan over the pan to sear the skin.
- Flip fish and baste with rest of melted butter, zest/juice and pepper. Let rest and dig in…
– Jamie Marie
Acadian Redfish With Breadcrumbs & Lemon
Ingredients (feeds 2)
- 4 Acadian redfish fillets (skin on one side)
- 1 tbsp olive oil
- 2 tbsp seasoned breadcrumbs (commercial grade is fine)
- Lemon juice from ½ lemon
- 2 tbsp butter
- 2 tbsp capers
- Press flesh side of fillets into seasoned breadcrumbs.
- Pan saute flesh side down in olive oil until golden brown on flesh side.
- Turn and continue cooking for approx. 5 minutes.
- Remove from pan and put on a bed of fresh baby spinach on a warm serving dish.
- Put lemon juice, butter and capers in hot pan until butter is melted.
- Pour lemon butter caper sauce over fish. Garnish with chopped fresh basil
Acadian Redfish With Jalapeño Mango Salsa
- Acadian Redfish With Jalapeño Mango Sals
- Thank you to all our participants! The next contest is Wednesday, so take photos of your meal and save those directions!
Check out the last recipe contest involving Monkfish, Cod, Flounder, and Scallops