NJNSC-G-03-003 c2

Extension Program Dr. Michael P. Weinstein's recipe is from his wife, IV!ichael J. Danko's SHRIMP A LA MAY Mike is the Dr. Thomas Herrington's secret Greek recipe fram his YAEL'S MOROCCAN FISH Dr. Weinstein is the Marine Fisheries Agent for the New Jersey Sea Grant father-in-law,CLAMS TSOUKARAS Tom is a graduate President 8, CEO of New Jersey Marine Sciences Extension Program! professor of Ocean Engineering at the Davidson Laboratory Consortium and Director of the New Jersey Sea Grant of Stevens Institute of Technology and the Coastal Proc- College Program! Ingredients: esses Specialist for the New Jersey Sea Grant Extension 24 Medium Shrimp shells on! Program! Ingredients: Favorite Hot Sauce 1 1/2 to 2 Ibs Firm-Fleshed Fish Filets such as Halibut, 1/2 cup Flour Ingredients: Tilapia, or Salmon! 2 tsp 2 dozen Littleneck Clams 2 Red Bell Peppers 1 1/2 cups Olive Oil t 4-5 1 tsp 1-1 1/2 Cups Water 1 large 1 Tsp Paprika 2 tsp Preparation: Clean littleneck 1/4 cup Fresh Cilantro, Chopped 2 tsp Oregano clams. Add olive oil, oregano and cleaned, drained clams to 8 oz about one cup! Fresh Fava Beans 2 Tbs 2 Tbs Olive Oil frying pan. Cover and cook over medium heat until clams are Olive Oil cooked they will open! Squeeze fresh lemon over clams Salt and Pepper and cook a little longer. Serve c ams with liquid and enjoy! Preparation: In a large bowl, mix all dry ingredients Preparation: Cut off top and bottom of peppers, remove together. Add as much hot sauce as you like Coat shrimp KKE seeds and cut into eighths 8 slices!, Peel and thinly slice with mixture and cook in olive oil untiil done, turning one time. garlic; Cut filets into approximately 2-2"/~ inch wide Serve with rice and beans, or add chicken stock and a little pieces; wash and b ot dry, and set aside; cream to pan and serve over pasta Dr. Timothy Jacobsen's PAN-SEARED TILAPIA WITH CHILE LIME BUTTER adapted from Gourmet July Place water into a shallow skillet and bring to a boil, add 2003. Tim is the Director of the Aquaculture Technology peppers garlic, a little salt, one-half of the paprika, olive Program at Cumberland County College and the oil and fava beans, and cook until peppers are nearly soft Aquaculture Technology Specialist for the New Jersey Sea about 10 minutes!; if necessary add more water to retain Michael J. Danko's Grant Extension Program! sufficient liquid; CLAMS WITH BLACK BEAN SAUCE For Chile Lime Butter: Add fish remaining paprika, a little more salt and black 1/2 stick /4 cup! Unsalted Butter, Softened pepper to taste!; return ta a boil and simmer on low heat Ingredients: 1 Tbs Finely Chopped Shallot for about 10-15 minutes, frequently basting fish with the 24 Clams 1 tsp Finely Grated Fresh Lime liquid stock; 2 Garlic Cloves, Chopped 2 tsp Fresh Lime Juice Add the chopped fresh cilantro during the last 3 minutes of 2 Tbs Black Bean Sauce 1 tsp Minced Fresh Thai or Serrano cooking, and then remove pan from heat and let stand Hot Pepper Chile red!, Including Seeds about 10 minutes. Olive Oil Preparation: Mix all ingredients to- 2 tsp Soy Sauce gether in a bowl. Butter can be made Serving: Remove fish from skillet to an appropriate 1/2 cup Water platter and pour remaining ingredients over it. Sprinkle a up to one day in advance. Store in little fresh parsley onto fish and serve with lemon wedges. refrigerator and bring to room tempera- Preparation: In a wok, add approximately 2 Tbs of olive oil ture before serving. and hot pepper. Simmer for a few minutes and add garlic to Serves 4-6 the pan. When garlic is cooked, add soy sauce, water and For Fish: black bean sauce. Mix well, add clams and cover wok. Stir 6 to 6 oz! pieces Skinless Tilapia Filet occasionally and add more water if needed. Cook until all 1/2 tsp Salt clams are opened. Serve with garlic bread. 2 Tbs Vegetable Oil

Pat fish dry and sprinkle with salt Heat 1 tablespoon of oil in a large skillet over moderately high heat until smoking Saute 3 pieces of fish for 4-5 minutes, turning over once. Repeat with remaining fish and oil. Serve with Chile Lime Butter. Dr. Timothy Jacobean's TILAPIA BAKED IN CREAII adaptedfrom GourmetJuly 2003

Ingredients: 6 Tilapia Filets 1/2 oz each! 2 Tbs Lemon Juice 1 tsp Weed 1/2 tsp Salt 1/8 tsp Pepper 'I/2 cup Cream 1/2 cup Evaporated Milk 2 Tbs Seasoned Breadcrumbs

Preparation: Preheat oven to 350'F Place tilapia in a greased 13 x 9 inch baking dish. Sprinke with lemon juice, dill, salt and pepper. Pour cream and evaporated mi k over all. Sprinkle with breadcrumbs.

Bake uncovered for 11-15 minutes or until fish flakes easily with a fork.

Middy VcCadderi's CRAB DIP Mindyis a member of the New Jersey Marine Sciences Consortium's Education Program and a New Jersey Sea Grant Exten- sion Educator for AHOD-All Hands On Deck! ingredients. 16 oz Cream Cheese Philadelphia brand!! 1 lb Crab IV!eat 1 cup Sour Cream 4 Tbs Mayonnaise 2 tsp Old Bay Dash Dash Worchester Sauce Dash Lemon Juice 1/2 cup Grated Sharp Cheese

Preparation: Preheat oven to 325'F; Mix all together except for grated cheese and pour in 1 1/2 to 2 quart baking pan Sprinkle grated cheese on top and cover with foil. Bake approximately 40 minutes. Sprinkle on more to taste before serving. Catherine Yuhas presents JOSEPHINE'S Stewart Tweed's OYSTERS A LA OLSEN createdby MUSSELS AND MARINARA SAUCE created by Marion Olsen of Cape May County Stewart is the Sea Cathy's mother, Josephine Yuhas. Cathy is the Techni- Grant Marine Extension Agent for Aquaculture and cal Specialist for the New York-New Jersey Harbor Estu- Commercial Fisheries! ary Program Office and is a Program Specialist for the Ingredients: New Jersey Sea Grant College Extension Program! 'I qt Standard Oysters 1/4 Ib Butte~ There are no exact measurements for adding ingredients 1/4 tsp and no exact times for cooking, so add ingredients as you 1/8 tsp Powder see fit as lang as it is enough for your taste buds This 1/8 tsp recipe for mussels with marinara sauce is one of the best I have had I'm not biased or anything!! Preparation: Drain oysters and place in saucepan Simmer for 5 Ingredients: minutes on medium heat and drain Garlic excess liquid. Add butter and and simmer for 5 more minutes. Serve on crackers ar French bread. Olive Oil Black Pepper Tomato Sauce Stewart Tvveed's STEW TIMES TWO Water STEW'S STEW! adapted from recipe by Port Norris Red Pepper Oyster Company Italian Salt Ingredients: Mussels 1 pint Oysters 1 qt Milk 2 Tbs Butter Sa It & Pep per Preparation: Cover bottom of pot with olive oil. Take 2 cloves of garlic and chop up. Add the garlic ta the alive oil Preparation: in the pot, then add black pepper; as much as you desire Drain liquid from oysters into a saucepan. Put oysters aside. the more the better'! Put the pot with these ingredients Boi liquid and skim Add oysters and simmer until the edges on the stove; cover the pot, cook for a litt e bit. begin to curl. In a separate pan, bring milk to a boil Add butter and seasoning to oysters, then add As the pot is cooking on the stove, add a can of puree heated milk. Garnish as desired Serve. tomato sauce and a can of water. Cook on a ow heat Add red pepper, Add Italian Seasonings and Salt. Cook UIYI RMI for 1 hour covered

While the sauce is cooking clean the fresh mussels under N.!MSC Marine Science Day Cainpers' SALT running water. Place the clean mussels in a pot submerged in water Cook the mussels for about 20 MARSH SUNDAES are an edible model of what makes minutes or until the mussel shells have opened. Discard up a salt marsh and the relationships within it the shell half that does not contain the mussel meat Put Ingredients: , Seaweed, Mud, Nutrients, Fish, the mussels in a pan and pour the sauce over them Warms, Plankton

Cook in the oven at 350'F for 20 minutes and cover pan Preparation: Dig 2 large scoops of or chocolate ice with aluminum foil. cream, which has your sea salt, and be sure ta check the ingredients of your ice cream for carrageen this is actually seaweed!! Then pour on the mud chocolate syrup!. The marsh is the start of the food chain; add the bottom of the NEWYORK-NEW JERSEY NARNORESTUARY PROGRAM food chain ta the top of your sundae by adding rainbow sprink es to represent the diverse plankton populations. Add gummy worms to signify the sea life that makes the marsh their home. Toss in a few Swedish fish to represent many other sea creatures that use the marsh as a nursery. Now you are at the top of the food chain! Dig in and enjoy the marsh! Stewart Tweed's OYSTERS A LA OLSEN createdby Jenny McCarmlck's STUFFED FLOUNDER ROLLS Mar~on Olsen of Cape IVlay County. Stewart is the Sea Jenny is the Program Associate for the New Jersey Sea Grant Marine Extension Agent for Aquacu ture and Grant College Program!. This is a hodgepodge of recipes Commercial Fisheries! posted on the Internet Ingredients: 1 qt Standard Oysters Ingredients: 1/4 Ib Butter 3 Tbs of Butter more butter below! 1/4 tsp Lemon Pepper 1/3 cup Minced Crabmeat 1/8 tsp 1/3 cup Small Shrimp 1/8 tsp Italian Seasoning 1 or 2 Garlic Cloves, finely chopped 1 tsp Cajun Seasoning kick it up a notch!! Preparation: Drain oysters and 8 Ritz Crackers, crushed place in saucepan. Simmer for 5 4 oz! Flounder Filets minutes on medium heat and drain 1 Lemon excess liquid. Add butter and spices and simmer for 5 more 1 Tbs of Butter minutes. Serve on crackers or French bread. Toothpicks

Preparation: Preheat oven to 375'F Grease a gx13 inch Stewart Tweed's STEW TIMES TWO pan. STEW'S STEW! adapted from recipe by Port Norris IVIelt 3 Tbs of butter in a frying pan over medium heat Add Oyster Company garlic and saute for 1 minute Stir in crabmeat, shrimp and Ingredients: Cajun seasoning and cook 1 minute longer. Remove from heat and stir in crushed crackers. 1 pint Oysters 1 qt Milk 2 Tbs 8 Pepper Spread mixture over filets and sprinkle with lemon juice. Preparation: Roll up filets and fasten with Drain liquid from oysters into a saucepan. Put oysters aside. toothpicks to keep stuffing in. Boil liquid and skim. Add oysters and simmer until the edges Place in prepared baking begin to cur. In a separate pan, bring milk to a boil Add dish. Dot each roll with butter butter and seasoning to oysters, then add and cover pan tightly with heated milk. Garnish as desired. Serve. foil

Bake 25 minutes or until fish flakes easily with fork.

NJMSC Marine Science Day Caizipets' SALT Serves 4 MARSH SUNDAES are an edible model of what makes up a salt marsh and the relationships within it.

Ingredients: Sea Salt, Seaweed. Mud, Nutrients. Fish, Worms, Plankton

Preparation: Dig 2 large scoops of vanilla or chocolate ice cream, which has your sea salt, and be sure to check the ingredients of your ice cream for carrageen this is actually seaweed!! Then pour on the mud chocolate syrup!. The marsh is the start of the food chain; add the bottom of the NEwIExsEY food chain to the top of your sundae by adding rainbow MARINESCIENCES sprinkles to represent the diverse plankton populations. Add coNsoRTluivi gummy worms to signify the sea life that makes the marsh This pubacationwas supportedby the hlationaiSea Grant Cottege their home. Toss in a few Swedish fish to represent many Programof the I/ S. Departmentof CommeTCe'Sivationai Oceanic and other sea creatures that use the AtmosphencAdministration under NOAA Grant ¹NAtsftG1047 The marsh as a nursery. Now you are viewsexpressed herein do not necessariiyrefiect the views of aiy of at the top of the food chain! Dig theseorganizations NJSG-03-531 in and enjoy the marsh! Compiled By: Jenny McCormick NJMSC Designed By: Jacqueline Harris, NJMSC

www.njmsc.org