Fish Recipes

Always use the freshest fish possible. Of course, to assure freshness and quality, come catch your own fish on one of our Deep Sea Fishing Trips. Click here to book online!

Below is a collection of our favorite fish recipes. Do you have a recipe you think we should publish? If so, click here and send it to us. We’ll give you credit if we publish it.

  • Drop a whole, thick fillet from a cod, catfish, monkfish tail or cusk into boiling salted water. Cook until the fish is opaque, approximately 3 to 5 minutes depending upon the thickness of the fillet. Serve with drawn butter or your favorite sauce.

  • Seafood Sauce

    Mix all sauce ingredients together. Adjust the seasonings if necessary. Combine the sauce with the fish and refrigerate several hours before serving.

    • 3/4 cup ketchup
    • 2 Tbls white prepared horseradish (or to taste)
    • Juice from fresh lemon
    • 1/2 tsp. white vinegar
  • Remove from the marinade and place on broiler pan. Brush with your favorite barbecue sauce and broil until done (approximately 10 minutes per inch of thickness).Marinate shark steaks or fillets in the following mixture for at least one hour:

    • 1/2 cup Wishbone Italian dressing
    • 2 Tbls. soy sauce
    • 1/2 cup white wine
  • Chevron down BLUE FISH
  • This recipe is a general one in that the amounts used and the variety of vegetables included will depend on the amount of food required and on hand. Precise measurements are not necessary, and substitutions may result in culinary delights.

    Cut into bite-sized pieces onion, celery, potatoes, carrots, broccoli and green pepper.

    Add a small amount of oil to a heavy skillet or Dutch oven. Heat and then add vegetables. Cook over medium heat.

    In the meantime, cut the fish into bite-sized portions. About 10 minutes before the vegetables are done (cooked, but crispy), add the fish and 2 or 3 ripe tomatoes.

    Stir to distribute the juice of the tomatoes as they simmer down and “stew” the ingredients.

    Season with garlic powder or cloves, salt, pepper and soy sauce.

    When the vegetables are cooked, but firm, and the fish done, serve alone or with rice.

  • Chevron down MARINATED BLUE FISH
  • Mix 1/2 cup soy sauce, 1 to 2 tablespoons lemon juice and garlic (either cloves or powder) to taste.

    Put bluefish fillets into plastic bag. Pour in marinade. Seal bag and allow to sit in refrigerator for at least one hour.

    Turn packet over so that all sides are in contact with the marinade.

    Remove fish from package and preheat broiler. Place fish about 3 inches from heat and broil approximately 10 minutes per inch of thickness.

  • Chevron down FISH CORDON BLEU
  • Place fillet or steak of cod (or other white fish) on broiler pan. Brush with melted butter or margarine.

    Broil until half done (approximately 5 minutes per inch of thickness) and remove from oven.

    Add slices of boiled ham and Swiss cheese to each piece.

    Sprinkle with seasoned bread crumbs.

    Melt additional butter or margarine, mix with soy sauce and lemon juice to taste and pour over fish.

    Continue broiling until the fish is just done and the topping is slightly browned.

    • 1 stalk celery, chopped
    • 1/2 green pepper, chopped
    • 1 egg, beaten 4 Tbsp margarine, melted
    • Bacon (optional)
    • 1 whole fish
    • 2 cups Pepperidge Farm Herbed stuffing
    • 1 can minces clams with juice
    • 1 onion, chopped

    Wash and dry cleaned fish. Place on large sheet of aluminum foil on a cookie tray.

    Prepare stuffing as follows:

    Sauté vegetables. When done, place in a bowl with stuffing mix, clams and their juice, egg and margarine. If necessary, add warm water to make a moist stuffing.

    Stuff the fish. Layer bacon slices, if desired, across the top.

    Fold up aluminum foil and seal around the fish. Bake at 350 degrees for approximately 1 hour.

    Test for doneness (fish will flake easily and look opaque rather than translucent). If necessary, continue cooking.

  • Chevron down LEFTOVER FISH CAKES
  • Combine cooked seafood with condensed cream of mushroom or cream of chicken soup and seasoned bread crumbs. Keep mixture on the stiff side. Refrigerate for a half hour.

    Shape cooled mixture into patties and dip into seasoned bread crumbs to coat.

    Pan fry in oil, shortening or margarine over medium heat until heated through and coating is golden brown.

    Drain on paper towels. Keep cooked patties in a warm low oven until you have completed cooking all the patties.

  • Chevron down BREADED COD CHEEKS
  • Gently rinse cod cheeks with water and pat dry.

    Dip first in flour, then beaten egg and lastly in seasoned bread crumbs.

    Pan fry in garlic oil and serve with tartar sauce or seafood sauce (see recipe for cocktail appetizer for ingredients).

    Tartar Sauce

    Combine mayonnaise, sweet pickle relish and white vinegar to taste.

  • Chevron down FISH AND CRABMEAT PIE
    • 1 8 oz. can asparagus spears
    • 2 Tbsp. Butter
    • 1 large tomato, sliced
    • 3/4 cup evaporated milk
    • 2 dashes hot sauce
    • 1/4 tsp. Salt
    • Pepper
    • 1 9″ deep dish pie crust
    • 4 fish fillets
    • 6 oz. crabmeat, flaked
    • 1 egg white, slightly beaten
    • 1 large onion, sliced
    • 3 eggs, beaten
    • 1/4 cup grated Swiss cheese

    Melt fat and fry onions until clear.

    Beat eggs and add milk and seasonings.

    Brush pie crust with egg white.

    Layer fish fillets, crabmeat and asparagus alternatively in pie crust. Pour in egg and milk batter.

    Place on top sliced onions and tomatoes and sprinkle Swiss cheese on top.

    Cook in preheated oven at 400 degrees for the first 10 minutes. Then reduce heat to 350 degrees and cook another 30 minutes.

  • Chevron down SLUM GULLION
    • 4 thin fillets of fish (haddock, cod, cusk, etc.)
    • 1/3 lb. salt pork, diced
    • 4 medium potatoes, sliced thin
    • 2 medium onions, sliced

    In a heavy skillet render diced salt pork until just turning crispy.

    Add diced onions and fry until both are done.

    Add sliced potatoes on top and just enough water to cover them.

    Boil until potatoes are tender. Place fish fillets on top and steam until the the fish starts to flake.

  • Chevron down PAN FRIED SNAPPER
  • Coating

    Combine following:

    • 2 cups seasoned bread crumbs
    • 1/2 cup grated Parmesan cheese
    • Parsley


    Combine the following:

    • 1 egg
    • 1/2 cup evaporated milk
    • sprinkle of garlic powder
    • crazy pepper

    Dip the desired amount of fillets in the batter, then shake in the coating until covered.

    Heat enough oil in a heavy skillet to cover it one quarter deep.

    Fry fish until it is done.

    *Haddock, cod, cusk, etc. can be substituted if desires.

  • Chevron down MICRO FISH
  • Place fish fillets in microwave dish.

    Cover with sliced onions, chopped mushrooms, seasoned pepper, paprika, garlic powder and Italian dressing to taste.

    Cover with glass or microwave safe lid and cook 6 to 10 minutes on high, depending on the thickness of the fish.

    This recipe can have a multitude of variations by substituting mushroom soup, cheese soup, tomatoes, celery, asparagus, seasoned bread crumbs, etc.

    • 3 Blue Hake fillets, skinned
    • 2 lbs. onions, peeled
    • 1 lb. salt pork
    • 2 lbs. potatoes, peeled
    • 2 17 oz. cans small beets
    • 1 lb. box salt

    To prepare fillets:

    1. Salt fillets by opening the spout of the salt box and rapidly sprinkling the contents over the fillets until white with salt. Do both sides.
    2. Store the fillets in the refrigerator for 2 hours in a deep pan so that the water from the fish does not overflow.
    3. After 24 hours, wash fillets in clean water 3 times. Change the water each time to et the salt off.
    4. Freeze the washed fillets for future use or proceed as follows.

    To prepare Dinner:

    1. Dice salt pork into approximately 1/4 inch cubes and “try out” in heavy skillet until the cubes are crispy. Set aside.
    2. In an 8-quart pot, bring 2 quarts of water and hake fillets to a boil. Reduce heat and gently boil until the fish flakes apart. Remove fish and set aside.
    3. Add peeled onions and potatoes to water in pot. Boil until tender. Reduce heat to simmer and add fish.
    4. While the potatoes and onions are cooking, heat the beets in a separate pot and reheat the pork scraps and grease in the skillet.

    To Serve:

    1. Drain fish, potatoes and onions. Put on a platter.
    2. Serve beets in a bowl.
    3. Serve pork scraps in a gravy bowl with ladle.
    4. Take a portion of fish, onions, potatoes and beets. Hash together on your plate with a ladle of pork scrap gravy over the mixture.
  • Chevron down FISH SALAD
  • Any fish can be used, but a firm fish such as cod, cusk, pollock or red snapper gives best results. Especially good with blue fin tuna.

    Boil fish fillets until the meat flakes in 1/2 cup of lemon juice.

    When the fish is cooled, flake it apart and add celery, onions, hard boiled eggs, mayonnaise, salt pepper and seasonings to taste.

    Serve cold as a salad plate or in a sandwich.

    Note: If using blue fin tuna (or other bloody fish), the fish must be bled when caught. Also, the fish must be boiled twice and the white foam spooned off.

    • 4 fish fillets, preferable cusk
    • 4 medium onions
    • 5 medium potatoes
    • 1/2 lb. salt pork, diced
    • 1 13 oz. can evaporated milk
    • 24 oz. whole milk
    • 4 oz. cream cheese (optional – add to increase richness, if desired)
    • salt and pepper

    In an 8-quart pot, bring 2 quarts of water and fish fillets to a boil.

    Reduce heat and gently boil fish until it starts to flake.

    Remove fish. In the same water, boil the potatoes and 2 onions chopped in 1 inch pieces until done.

    In a heavy skillet, render salt pork until almost crispy.

    Add 2 diced onions and fry until done. Add fish, potatoes and onions.

    Let simmer for 30 minutes, seasoning to taste with salt and pepper.

    Add evaporated milk and whole milk (and cream cheese if desired) to pot and simmer. DO NOT BOIL.

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Gloucester, MA 01930