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Summer, with its focus on lighter foods, is the perfect time to start incorporating fish into your diet. In fact, a mere two ounces of fish a week can lower your risk of heart attack by half. Good for you and easy to make: What more could a busy cook ask for?
- Sauteed Soft Shell Crabs
- Cape Cod Cod
- Steamed Clams with Vidalia Onions and Tomatoes
Sauteed Soft Shell Crabs
A good basic recipe to enjoy this seasonal Maryland delicacy.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons white wine
- 2 teaspoons chopped cilantro
- 1/2 teaspoon Old Bay seasoning
- 4 soft shell crabs, cleaned
In a medium saute pan, heat butter and olive oil over medium heat. Once butter has melted, add crabs and saute for approximately five minutes, turning once. Add cilantro, wine and Old Bay seasoning and continue cooking, turning the crabs again until they are cooked through (the undersides should be white).
Cape Cod Cod
The cranberries of Cape Cod inspired this delicious and easy recipe.
- 3 tablespoons butter
- 1 pound cod filets, cut into 3 or 4 pieces
- 1/2 cup dried cranberries
- 2 shallots, diced
- 1/3 cup fresh lemon juice (1 large lemon)
Melt the butter in a large saute pan over medium-high heat and add the cod filets. Cook them, turning only once, for approximately eight minutes or until fish is almost cooked through. Add lemon juice and cranberries to the saute pan. Cook with a covered lid for an additional five minutes or until fish is cooked through and the cranberries are plump. Serve over a bed of rice with a green vegetable side dish such as steamed green beans.
Steamed Clams with Vidalia Onions and Tomatoes
As main course, serves 2; as appetizer, serves 4
This delicious, no-fuss dish can be served as an appetizer or as a light main course. Either way, serve it with French bread and, if you like, a glass of white wine.
- 2 dozen littleneck clams
- 2 cups white wine
- 2 1/2 cups water
- 1 cup diced onions
- 4 tablespoons butter
- 2 cups chopped cilantro
- 2 cups cherry tomatoes
Place clams, wine, water and onions in a medium-large pot over high heat. Cover pot and cook clams until the shells have opened. Discard any clams that don't open. Drain excess water from pot and add butter, cilantro and cherry tomatoes. Cook over medium-high heat, while stirring, until cilantro has wilted and the tomatoes begin to soften.
- For more great recipes, or if you're looking for something to go with any of these fish dishes, visit the Recipe Finder!