Massachusetts Seafood: Chef Series

Black sea bass is tender fish, but still firm enough to withstand this Sichuan-style cooking method.

The inspiration for most of Maux’s cooking comes from nostalgia. Maux’s family usually has escovitch around the holiday season, and since she won't be going home this season, she really wanted to make some escovitch fish.

A dish that is pleasing to the eye as well as the palate, without the high salt and sugar content found in many other food options.

Black Sea Bass cooked in the simplest form to bring out flavor with a tasty and filling side dish.

This bluefish pate is lightly smokey, bright with acidity and goes well as an appetizer on crackers, spread on a toasted bagel, or broiled with cheddar cheese to make a bluefish melt sandwich.

A Vietnamese style caramel with the added feisty spices: a mix of two complementary cuisines that work well with local bluefish.

We chose a Cod, it’s a quintessential New England fish. It’s also a staple in the Caribbean and therefore an excellent connection for me, from my childhood and now my time Boston. It’s an easy white fish to work with and goes with salads or grains.

This dish was inspired by trying to find healthier and more sustainable meals for the pandemic without sacrificing taste.

This recipe is a filet of pollock, with sauce made out of the bones and a classic chowder broth. It also features mussels and Wellfleet count necks.

This amazing dish came about when my boys weren't eating fish unless it was fried. I decided to do a little twist on it and bake it instead of frying it. I add butter and roll it in both Ritz crackers and breadcrumbs, and jazz it up with some more herbs and spices.

The blue corn grits pay homage to southern comfort food, while the smoky tomato puree plays with flavors with not only southwestern, but Latin influences as well.

This deliciously simple ceviche is made with locally caught Vineyard Sole and is perfect for a summer day snack or light dinner.

The recipe is inspired by Mediterranean cuisine. Haddock is a mild fish and has a bit of sweet taste. It also goes well with salty capers and artichoke hearts.

This take on Lutefisk and Mushy Peas was inspired by the traditional Norwegian dish. Chef Berry took a modern and more fine dining approach; perfect for the more adventurous home cook.

Beidth 'bsamak (translates to "eggs and fish") is a traditional Iraqi comfort food I grew up eating with my family. It's a delicious, simple recipe that works with whatever local whitefish is in season!

Hake Stew is a classic Portuguese dish that is very simple and delicious.

Lobster Mac and Cheese: inspired by the rich deliciousness of Maine lobster, fresh Capone's pasta and creamy, sharp cheddar. Mmmmm

Chef Weinstein was inspired by this Italian dish as it has such a rich and delicious flavor that really complements the fresh lobster.

Add your favorite local seafood to the stuffing!

Chef Kwasi Kwaa shows off his culinary point of view which is progressive New England cuisine, with this monkfish dish.

The original inspiration came full circle in the latest version of this dish when Ethan and his wife started using the carrot greens in place of parsley at home this past summer.

Kickin' Honey Mango Scallops. At times the New England Weather Blahs call for a little island uplift.

This recipe and these creatures hold a dear place in Chef Julian's heart because it is a meal that keeps people together at the table.

Gentles cuisine is a small catering company that utilizes international cuisine infused with a Caribbean flair. His seafood stir fry consists of squid and calamari. When people hear about squid and calamari the first thing that comes to mind is FRY! Jason chooses a stir fry because it’s more on the healthy side.

This is a simple, one pan recipe that can also make the vegetarians very happy by enjoying the warm collard slaw.

This recipe has briny, salty, savory flavors which the swordfish can hold up to. The caponata packs a punch of flavor.

This dish is inspired in Venezuelan food with some hints of the Peruvian ceviche. It is intended for those who would like to try ceviche without the raw fish.

This dish makes a great healthy snack or meal!

Something summery, light, and easy to prepare while still surprising you pallet with layers of fresh local flavors!