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Recipes

Enjoy Seaside Farm Market Recipes!

Boiling Shrimp

  • 1 lb fresh shrimp
  • ¼ cup cider vinegar
  • 1 pinch salt
  • 3 to tablespoons Old Bay Seasoning, or to
  • taste
  • Ice-water
  • 1 lemon, sliced in half, for garnish
  1. Bring a large pot of water to just a boil. You want enough water to comfortably hold all the shrimp. There should be about 1 to 2 inches more water than shrimp.
  2. To the water, add ¼ cup cider vinegar, Pinch of salt, Seasoning: Old Bay, 3 to 4 tablespoons. OR any seasoning of your choice.
  3. Boil the water for a few minutes to season well. This helps turn the water into more of a broth or brine, which you’ll then sink the shrimp into.
  4. Drop the fresh shrimp into the water. Most chefs agree that cooking the shrimp shells on while annoying to peel, makes the shrimp tastier and more flavorful. If desired, de-vein the shrimp before you place them in the pot to cook.
  5. Boil the shrimp until a few starts floating on top of the water. There is no set time for boiling shrimp, but smaller shrimp (50+ per pound) will take around 2 to 3 minutes, while larger shrimp (~30 per pound) will take around 5 to 7 minutes. This is only a guideline, however.
  6. If you feel like you want to check for doneness, shrimp is cooked when the thickest part of the flesh is opaque.
  7. Take care not to overcook the shrimp. Overcooked shrimp become tough and rubbery. Remove the shrimp from the heat as soon as a few begin popping up to the top of the water.
  8. Drain the shrimp in a colander and shock immediately in an ice-bath. Just submerge the colander in the ice bath and take it out immediately. This will more or less stop the shrimp from overcooking.
  9. Drain all water from shrimp, set on a platter, and garnish with half of a lemon. Enjoy!

Cleaning Oysters

  1. Clean all of your oysters under running cold water to remove all of the dirt.
  2. Place a clean hand towel on the countertop. Place the oyster on that towel and then use another towel to hold the oyster in place.
  3. Insert the tip of the oyster knife into the hinge of the shell. This is where the top and bottom shells come together; it’s kind of indented. This is the sweet spot your oyster knife will be able to jimmy into.
  4. Using pressure move your oyster knife so that you separate the top and bottom shells.
  5. Once the oyster is open you must remember to loosen the oyster from its shell
  6. And DO NOT under dump out the liquid in the shell. This is called oyster liquor and gives it that fresh-from-the-ocean flavor.
  7. Repeat, until you’ve got as many oysters open as you’d like to eat or your arm gets tired of shucking.

Cooking Methods:

  • Baking: Wash off the shells, place on a cookie sheet to catch the liquid and bake at 500 degrees for 15-35 minutes, depending on the size. Some shells will not be opened, so some prying will be necessary. You may eat them plain or dip them in a favorite butter sauce. HINT: Oysters cooked "cup up" will hold the liquid, making juicier meat. "Cup down" results in the juice draining out, causing a drier oyster.
  • Grilling: Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on the grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.
  • Steaming: Scrub and rinse the oysters. Pour 3 cups of water, ¼ cup of white wine, 1 chopped garlic clove, 1 bay leaf, 1 teaspoon of salt and 1 teaspoon of black pepper into a large stockpot. Bring the mixture to boil. Place a steaming basket into the pot. Add the oysters on to the basket and steam for 10 minutes or until the shells have opened slightly. Remove the oysters from the pot and carefully shuck them by removing the top shell. Serve on a platter.
  • Deep-fried Oysters: Place a heavy pot on the stove or prepare a deep fryer. Add 3 inches of vegetable oil into the pot and heat over medium-high heat to 365 degrees Fahrenheit. Rinse the oysters. Shuck them by placing an oyster knife or other sturdy knife between the closed shells. Pry the shells open and scrape the oysters from the shells. Pour 1 cup of buttermilk into a bowl. Mix in another bowl 1½ cups of cornmeal, ½ cup of all-purpose flour, 2 tablespoons of chili powder, 1½ teaspoons of salt and black pepper to taste.

Tuna Steaks

  • 4-6 tuna steaks
  • 1 bottle Italian dressing
  • ½ cup of soy sauce
  • Oregano (optional)

Mix dressing and soy sauce.  Marinate tuna steaks in the mixture for 2-3 hours, in the refrigerator. Baste fish with marinade while grilling. Medium-high heat. Sprinkle with a small amount of oregano.  

Sauteed Scallops

  • 1 LB. Fresh Scallops
  • ¼ cup butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped fresh parsley
  • Garlic

Wash and pat dry scallops. Melt butter in a heavy skillet over low heat. Stir while adding garlic, salt, pepper, lemon juice, and parsley. When butter begins to foam add scallops. Sauté until cooked which should take no longer than 3 minutes. Serve hot.  

Cleaning Clams

To shuck clams, first put them in the freezer for five minutes to loosen their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shell. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

Cooking Methods:

  • Steaming: Place 1/4-inch (0.6cm) water (wine and seasoning optional; lemon makes an excellent seasoning) in the bottom of a large pan. Add clams in the shell. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away any clams that don’t open, or cook them until they do. Serve clams in bowls along with the cooking broth.
  • Grilling: Place cleaned and scrubbed clams in the shell directly on to the grill, about 4 to 6 inches (10 to 15cm) above prepared coals or fire. Turn after two minutes. Cook until shells open slightly, about four minutes.
  • Pan-frying: Heat the frying pan, then add butter or oil. Add clam meat and sauté until brown, two to three minutes.
  • Deep frying: Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (3.8 cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor the temperature. If using geoducks, cut into 1-inch (2.5cm) pieces. Dip clam meat in batter, drain and then slip pieces into the hot oil. Cook until brown, about two to three minutes.

Grilled Swordfish

  • 4 Swordfish steaks
  • ½ cup teriyaki sauce
  • 2 tablespoon margarine, softened
  • 1 teaspoon garlic powder

Preheat grill at medium heat. Marinate swordfish in teriyaki sauce for 5 minutes per side. Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve. 

Grilled Cobia

  • 4 Cobia Fillets
  • ¼ cup Olive Oil
  • ¼ Cup Lemon Juice
  • 1 Teaspoon Dry Mustard
  • 1 Clove Minced garlic
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper

Place fish in the dish, mix ingredients until well blended, pour over fish. Marinate at least 15 minutes each side. Preheat grill medium temp. Cook 6-7 minutes on each side or until fish is opaque and separates easily. 

Fish Tacos

  • 1 pound tilapia, cod, or mahi-mahi fillets
  • 1/4 cup sour cream
  • 2 Tablespoons lime juice
  • Salt and pepper to taste
  • 2 ½ cups shredded red cabbage
  • 4 green onions
  • 2 Tablespoons olive oil
  • ½ cup cilantro

Mix sour cream and lime juice together in a large bowl add salt and pepper. Toss cabbage, green onions, and ½ cilantro into sour cream. Heat olive oil and a touch of lime juice in skillet season Fish with salt and pepper cut into strips. Pan-fry until golden brown; about 5 to 6 minutes. Serve fish and slaw in flour tortillas. Top with the rest of the cilantro. 

  • 1 pound tilapia, cod, or mahi-mahi fillets
  • 1/4 cup sour cream
  • 2 Tablespoons lime juice
  • Salt and pepper to taste
  • 2 ½ cups shredded red cabbage
  • 4 green onions
  • 2 Tablespoons olive oil
  • ½ cup cilantro

Grilled Wahoo

  • 4 Wahoo steaks
  • 1 tablespoon olive oil
  • ½ tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon paprika
  • 1 teaspoon pepper

Mix together olive oil, lime, lemon juice, paprika, and pepper in bowl. Place fish in a dish. Pour the marinade mix over the fish, place in the refrigerator for 1 hour turning fish once. Preheat grill medium-high heat. Spray with non-stick spray. Use leftover marinade to baste the fish while it is grilling. Cooking time varies to the thickness of fish, approximately 15 minutes cooking.

Grilled Mahi Mahi

  • 1 fillet Mahi Mahi
  • Salt and pepper to taste
  • 2 Teaspoons olive oil
  • 2 Teaspoons lemon juice
  • 2 cloves minced garlic

Mix olive oil and lemon juice together. Brush both sides of fish with olive oil and lemon mix. Sprinkle with salt and pepper, then rub garlic on fish. Spray grill with non-stick spray and heat to medium-high. Grill fillets 4 -6 minutes per ½” thickness or until fish flakes easily.