Recipe Contest | two

Breeda Lagan Royer is the winner of our second recipe contest!

Acadian Redfish Cooked on Parchment Paper With Local Vegetables

Breeda Lagan Royer
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

Lyn Howard
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.

-Lyn Howard

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

-Maggie Raymond

Acadian Redfish With Jalapeño Mango Salsa

Acadian Redfish With Jalapeño Mango Sals

                                                                                                                             -Jennifer Beauchemin

Thank you to all our participants! The next contest is Wednesday, so take photos of your meal and save those directions!

UP NEXT – Atlantic Pollock

Check out the last recipe contest involving Monkfish, Cod, Flounder, and Scallops




Jumpin’ Jay’s Fish Cafe


Check out Jumpin’ Jay’s creations…

Pollack Tacos

Pollack Tacos


Roasted Cauliflower and Smoked Blue Cheese Angolotti. Local Mushroom Brodo, Brussel leaves, and Lobster!

Fried Oysters

Fried Oysters

Jumpin Jays 4

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Chef and owner, Matt Louis, is a James Beard Best Chef Northeast semifinalist of 2018, 2017, 2016, and 2015! He also gets fresh seafood from us.. check him out.

Look at his creations… 

pork rillette tartine

p o r k • r i l l e t t e • t a r t i n e | pear, radish, crème fraiçhe, celery

curry spiced coppa

c u r r y • s p i c e d. • c o p p a | sea salt, black pepper, sunflower shoots

clam flatbread

c l a m • f l a t b r e a d | mushroom aioli, furikake, baby arugula, garlic, parsley

black bass a la plancha

b l a c k • b a s s • a • l a • p l a n c h a | crispy pork, squid ink + tomato aioli, fingerling chips, gremolata

beet tartar

b e e t • t a r t a r e | spicy pickles, sunflower seed tahini, mustard seed caviar

monkey bread

m o n k e y • b r e a d | stewed rhubarb, sumac lemongrass, frozen indian pudding custard

Matt Louis NEWS 

Chef Matt Louis a James Beard Semifinalist Again | Seacoast Online

Recipe Contest | one

Pan seared garlic ginger Monkfish medallions with chorizo, hot peppers, basil, fresh onions. Veggies from  Brookford Farm.


Denise Roberge is our first ever Recipe Contest winner! They win one pound of fish share!

Thank you, everyone, who participated!


Nikki Wesoly made a Rosemary, Lemon, Olive Oil Cod with Red Sox tips and sauteed Merlot sugar snap peas with garlic.

John Plater

John Plater made a Flounder Ceviche. Cooked by the citrus juice from Oranges and Limes with Red Onion, Cilantro, and Salt.

Jennifer Beauchemin

Jennifer Beauchemin made a Pistachio and Panko Crusted Flounder with Fire-roasted Brussel Sprouts and Tomatoes.

Jacqueline Pruneau Pelletier

Jacqueline Pruneau Pelletier Pan-seared Scallops in Butter Chicken Indian sauce with extra garlic over brown rice! Spiced with jalapeño.

Share your recipes on our Facebook Post and you could win 1 lb of fish!