The Gloucester Fresh cooking demonstration series showcases the many sustainable advantages of utilizing fresh and local seafood. Each video highlights Gloucester day boat seafood including Whiting fish, Red fish, Flounder and Atlantic Pollock in a seasonal recipe with easy-to-follow directions and visuals. The goal of this series is to inspire at home chefs to utilize seasonal, local, and regional seafood.

Sixth generation Gloucester fisherman Al Cottone joins Chef Annie Copps to highlight the importance of Gloucester seafood. Catone and Copps give useful tips and tricks for recognizing fresh seafood at the supermarket.

Chef Annie Copps teaches you how to create a classic French dish, “en papillote” (“in paper”) with Gloucester fresh Atlantic Pollock. Get the recipe!

Chef Annie Copps demonstrates how to best utilize Gloucester fresh Flounder in two classic dishes. The first is a simple French dish with butter, lemon and parsley. The second is a Sicilian sweet and sour dish with a balsamic vinegar glaze. Get the recipe!

Chef Annie Copps showcases the cousin of Red Snapper, Red Fish in a seasonal summertime dish. This one-pan dish consists of Gloucester Red fish, corn, peppers, heirloom tomatoes, garlic and fresh herbs. Get the recipe!

Chef Annie Copps utilizes the classic Whiting fish in a simple fish dip perfect for any holiday, party, or weeknight. Get the recipe!

 

Recipes

White on White – Pollack with Mashed Potatoes and Parsnips

1 pound potatoes, peeled and quartered
1 pound parsnips (turnips, celeriac), peeled and cut into 1/2-inch pieces
about 2 cups milk
Kosher or sea salt
2 tablespoons unsalted butter
a few scrapes of nutmeg
chopped fresh parsley

Place the potatoes and parsnips in a medium pot. Cover with milk by ½-inch (if not enough milk, add water) – liquid should just cover the vegetables. Stir in 1 teaspoon salt and bring to a boil. Reduce the heat to a simmer; cover and cook until tender, 15 to 20 minutes.

Mash the potatoes and parsnips. Add a few scrapes of nutmeg and adjust seasoning. Transfer to a serving bowl. Place the cooked fish on top whole or break into smaller pieces. Garnish with chopped parsley.

Cooking “en papillotte” — watch the video for best instructions.

Heat oven to 375 degrees.
Fold parchment in half and cut into a large “heart” shape. Place fish in center of one half of the heart. Season with salt, pepper, and a pat of butter. Seal edges and place on a rimmed baking sheet. Bake 15 minutes. Let rest 5 minutes then open and serve – be careful of steam that may be in the package.

Yellowtail Flounder a la Meuniere

About 2 cups all-purpose flour
4 yellowtail fillets
6 tablespoons unsalted butter
about 2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Coat a rimmed baking sheet with the flour in an even layer. Gently dredge the fillets in the flour and carefully shake off any excess.
Heat a large frying pan to medium-high and melt the butter. Place the fillets in the pan (do not crowd the pan, you may have to cook in batches) and cook about 2/3 of the way through on one side. Carefully turn and cook on the other side. Reserve fillets on a serving plate or warm oven.
Add the lemon juice to the pan and whisk to combine. As the butter browns and releases a nut-like aroma, add the chopped parsley. Adjust seasoning. Spoon the browned butter over the fillets. Serve immediately.

Sicilian Style Yellowtail Flounder

About 2 cups all-purpose flour
4 yellowtail fillets
2 tablespoons extra virgin olive oil
2 medium shallots, peeled and thinly sliced
2 tablespoons capers, rinsed (chopped if large)
2 tablespoons white or red balsamic vinegar
1 tablespoon golden raisins
2 tablespoons toasted pine nuts
1 tablespoon chopped fresh parsley

Coat a rimmed baking sheet with the flour in an even layer. Gently dredge the fillets in the flour and carefully shake off any excess.
Heat a large frying pan to medium-high then add the olive oil. Place the fillets in the pan (do not crowd the pan, you may have to cook in batches) and cook about 2/3 of the way through on one side. Carefully turn and cook on the other side. Reserve fillets on a serving plate or warm oven.
Remove any bits of flour or fish that may have stuck to the pan. Add the shallots and cook until they are fragrant and begin to become translucent. Add the capers, vinegar, and raisins, scraping the pan to remove any browned bits. Cook until the vinegar reduces by half. Spoon over the fish. Garnish with pine nuts and chopped parsley.

Red Fish with Warm Spicy Corn and Tomato Salsa

2 tablespoons extra virgin olive oil
1 small red onion, finely chopped, about ½ cup (substitute with about 4 scallions)
1/2 jalapeno or serrano pepper, ribs and seeds removed, very thinly sliced
2 ears of corn, husks and silk removed, kernels scraped off
6 ounces (1 generous cup) cherry tomatoes, sliced in half
about ½ cup dry white wine, chicken stock, or water
2 cloves garlic, minced
1/2 cup chopped basil
1/4 cup chopped cilantro or parsley
kosher or sea salt
freshly ground black pepper

Heat a large sauté pan over medium heat. Add the oil, then add the onion to the pan, and cook, stirring occasionally, until the onion is softened and beginning to become translucent. Add the garlic and cook until fragrant. Add the jalapeno, corn, and tomatoes, and cook for a few minutes (the tomatoes will begin to release liquid). Add the wine and stir. Spread the vegetables out in an even layer, then place the fish on top, with at least 1-inch between them. Cover and about cook 5 minutes, or until the fish is opaque. Remove the fish to a serving plate. If there is a lot of liquid in the pan, raise the heat and reduce until the sauce is thickened a bit. Stir in the basil and cilantro. Adjust seasoning.

Whiting Pate

You can poach, grill or bake the fish—however you choose. For a fun twist use harissa, curry or Chinese five spice blend instead of dill. Serve with crackers, pita or wonton chips

about 8 ounces (1 1/2 cups) cooked whiting fillets (skin and bones removed and discarded)
3/4 cup mascarpone or cream cheese
1/4 cup finely chopped scallion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
about 1 tablespoon freshly squeezed lemon juice
thinly sliced rye, pumpernickel, and black bread toasted and buttered
about 10 radishes, trimmed and thinly sliced
celery leaves

In the bowl of a food processor, pulse together the whiting, mascarpone, scallions, and dill—I prefer some texture. Taste and adjust seasoning with the lemon juice.