Craig Fear's Blog, page 12
October 22, 2022
3 Unique Smoked Mackerel Recipes
Always up for a seafood challenge, I thought it would be fun to come up with some recipes that feature smoked mackerel beyond the realm of finger foods, dips, and light salads. That’s because most smoked mackerel recipes tend to be lighter fare, often served as appetizer dishes or as part of party platters. So […]
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September 4, 2022
7 Black Sea Bass Recipes
If you’ve never tried black sea bass before, you’re in for a very pleasant surprise. Among those who know it well, it is highly regarded as one of the finest eating whitefish around. The 7 black sea bass recipes below are meant to encourage those who are new to preparing and cooking black sea bass. […]
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August 11, 2022
5 Bluefish Recipes Cooked In 5 Different Ways
So many bluefish recipes. So little time. Literally! Bluefish are only in season briefly, migrating to our northeastern shores during the summer months. They are a favorite of recreational fishermen for their voracious fight. But alas, they are highly misunderstood and underappreciated for their culinary potential. In this post, I’m going to share five different […]
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July 27, 2022
Grilled Striped Bass with a Mango Salsa
Summer in New England and local New England seafood. For me, it doesn’t get much better than that. In many ways, this recipe for a grilled striped bass with mango salsa is the ultimate New England summer seafood dish because wild striped bass is only in-season during the summer months. Topped with a juicy sweet, […]
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June 30, 2022
How to Make the BEST Lobster Ravioli Sauce
It’s not hard to make a lobster ravioli sauce. There are many suitable choices from tomato-based sauces to pesto to alfredo to a brown butter sauce. But I think a light garlicky cream sauce with hints of wine, herbs, and lemon is the perfect choice for lobster ravioli. It’s quite easy to make and most […]
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June 11, 2022
Poor Man’s Lobster Recipe
Poor man’s lobster usually refers to one of two things. The first is monkfish. Its dense, firm meat is often compared to the texture of lobster meat. The second is a poor man’s lobster recipe which actually is not made from lobster. The recipe name is a bit of a joke because we all know […]
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April 7, 2022
The Best Store-Bought Seafood Stock and Seafood Broth
In my new cookbook, New England Soups from the Sea, I include 7 recipes for different types of seafood stock and seafood broth. That includes two types of fish stock, two types of lobster stock, crab stock, clam broth, and mussels broth. They are the foundation of all the recipe chapters for chowders, bisques, brothy […]
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April 2, 2022
Monkfish Soup with Ginger, Lemongrass, and Lime
This monkfish soup recipe is inspired by my love of Southeast Asia. The ginger, lemongrass, lime, and cilantro give the broth a southeast Asian-inspired feel without it being a true Southeast Asian soup. Adding fish sauce and chiles (and perhaps galangal instead of ginger) would bring it more into that realm. But I wanted to […]
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March 25, 2022
Bourride (French Monkfish Stew)
Bourride (pronounced “boo-reed-a”) is a French monkfish stew whose defining feature is an aioli made with olive oil, garlic, lemon, and mustard, that infuses the broth, slightly thickening it into a velvety texture and turning it a gorgeous golden yellow color. Bourride may not be as famous as Bouillabaisse, its world-renowned French Provencal sibling, but it […]
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January 26, 2022
100 Seafood Soup Recipes from Around the World
Take any coastal region of the world. If you dig deep enough, you’ll find dozens if not hundreds of native seafood soup recipes in that region. Most of these you won’t ever find on the internet. In fact, the overwhelming majority of seafood soups remain relatively obscure. Take New England, for example, a region known […]
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