Enjoy Seaside Farm Market Recipes!

Boiling Shrimp

  • 1 lb fresh shrimp
  • ¼ cup cider vinegar
  • 1 pinch salt
  • 3 to tablespoons Old Bay Seasoning, or to taste
  • Ice-water
  • 1 lemon, sliced in half, for garnish
  1. Bring a large pot of water to just a boil. You want enough water to comfortably hold all the shrimp. There should be about 1 to 2 inches more water than shrimp.
  2. To the water, add:  ¼ cup cider vinegar, Pinch of salt, Seasoning: Old Bay, 3 to 4 tablespoons. OR any seasoning of your choice.
  3. Boil the water for a few minutes to season well. This helps turn the water into more of a broth or brine, which you’ll then sink the shrimp into.
  4. Drop the fresh shrimp into the water. Most chefs agree that cooking the shrimp shells on, while annoying to peel, makes the shrimp tastier and more flavorful. If desired, de-vein the shrimp before you place them in the pot to cook.
  5. Boil the shrimp until a few start floating on top of the water. There is no set time for boiling shrimp, but smaller shrimp (50+ per pound) will take around 2 to 3 minutes, while larger shrimp (~30 per pound) will take around 5 to 7 minutes. This is only a guideline however.
  6. If you feel like you want to check for doneness, shrimp is cooked when the thickest part of the flesh is opaque.
  7. Take care not to overcook the shrimp. Overcooked shrimp become tough and rubbery. Remove the shrimp from the heat as soon as a few begin popping up to the top of the water.
  8. Drain the shrimp in a colander and shock immediately in an ice-bath. Just submerge the colander in the ice bath and take out immediately. This will more or less stop the shrimp from overcooking.
  9. Drain all water from shrimp, set on platter, and garnish with a half of a lemon. Enjoy!

Cleaning Clams

  • To shuck clams, first put them in the freezer for five minutes to loosen their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shell. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

Cooking Methods:

  • Steaming: Place 1/4-inch (0.6cm) water (wine and seasoning optional; lemon makes an excellent seasoning) in the bottom of a large pan. Add clams in the shell. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away any clams that don’t open, or cook them until they do. Serve clams in bowls along with the cooking broth.
  • Grilling: Place cleaned and scrubbed clams in the shell directly on to the grill, about 4 to 6 inches (10 to 15cm) above prepared coals or fire. Turn after two minutes. Cook until shells open slightly, about four minutes.
  • Pan frying: Heat the frying pan, then add butter or oil. Add clam meat and sauté until brown, two to three minutes.
  • Deep frying: Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (3.8 cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. If using geoducks, cut into 1-inch (2.5cm) pieces. Dip clam meat in batter, drain, and then slip pieces into hot oil. Cook until brown, about two to three minutes.

Cleaning Oysters

  1. Clean all of your oysters under running cold water to remove all of the dirt.
  2. Place a clean hand towel on the counter top. Place the oyster on that towel and then use another towel to hold the oyster in place. 
  3. Insert the tip of the oyster knife into the hinge of the shell. This is where the top and bottom shells come together; it’s kind of indented. This is the sweet spot your oyster knife will be able to jimmy into. 
  4. Using pressure move your oyster knife so that you separate the top and bottom shells.
  5. Once the oyster is open you must remember to loosen the oyster from its shell
  6. And DO NOT under dump out the liquid in the shell. This is called oyster liquor and gives it that fresh-from-the-ocean flavor.
  7. Repeat, until you’ve got as many oysters open as you’d like to eat or your arm gets tired of shucking.

Cooking Methods:

  • Baking: Wash off the shells, place on a cookie sheet to catch the liquid and bake at 500 degrees for 15-35 minutes, depending on the size. Some shells will not be opened, so some prying will be necessary. You may eat them plain or dip them in a favorite butter sauce. HINT: Oysters cooked "cup up" will hold the liquid, making a jucier meat. "Cup down" results in the juice draining out, causing a drier oyster.
  • Grilling: Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.
  • Steaming: Scrub and rinse the oysters. Pour 3 cups of water, ¼ cup of white wine, 1 chopped garlic clove, 1 bay leaf, 1 teaspoon of salt and 1 teaspoon of black pepper into a large stockpot. Bring the mixture to boil. Place a steaming basket into the pot. Add the oysters on to the basket and steam for 10 minutes or until the shells have opened slightly. Remove the oysters from the pot and carefully shuck them by removing the top shell. Serve on a platter.
  • Deep-fried Oysters: Place a heavy pot on the stove or prepare a deep fryer. Add 3 inches of vegetable oil into the pot and heat over medium-high heat to 365 degrees Fahrenheit. Rinse the oysters. Shuck them by placing an oyster knife or other sturdy knife between the closed shells. Pry the shells open and scrape the oysters from the shells. Pour 1 cup of buttermilk into a bowl. Mix in another bowl 1½ cups of cornmeal, ½ cup of all-purpose flour, 2 tablespoons of chili powder, 1½ teaspoons of salt and black pepper to taste.

How to Clean a Blue Crab

  • Step 1: body. Remove the two large pincer claws by breaking them off at the Set the claws aside for cracking and removing the meat later.
  • Step 2: Hold the crab in one hand and lift up on one point to remove the top shell
  • Step 3: Cut off the "face" of the crab where it joins the lower shell and remove the internal organs by scraping them out with a knife. It is not necessary to wash the crab at the point.
  • Step 4: Make a straight cut from the back of the crab, just above the leg joints. This cut is important; be sure to make it deep enough. Repeat the process for the other side of the crab. Set the two pieces removed aside.
  • Step 5: Cut off (do not pull off) the remaining legs where they join the body. It is advisable to keep the thumb pressed securely over the backfin meat when making these cuts. Note where the flat, paddle-shaped swim fin or backfin is attached to the body.
  • Step 6: Locate the large chunk of white muscle on either side of the body of the crab (the "backfin" or "lump" meat) and remove it with the knife. (This muscle is located where the backfin was attached.)
  • Step 7: The rest of the white meat in the body of the crab is located in the chambers separated by thin walls of cartilage. Remove the meat from the chambers by sliding the knife under and lifting it out. This meat is called the "flake" or regular meat.
  • Step 8: Remove the meat from the two pieces cut off the top of the crab in step 4. There will be onechunk of white muscle (the top of the backfin muscle) that comes off easily, revealing a piece of cartilage. Make a diagonal cut just under this piece of cartilage and remove the rest of the meat from the chambers.
  • Step 9: Tap the claw just below the pincher to make a straight, clean cut in the shell. Gently break the claw open and remove the meat with your knife. Repeat the procedure for the other claw.

Grilling Calamari


  • Squid (tentacles, tube, and flaps) -1 and 1/2 pounds - cleaned and prepared
  • Extra virgin olive oil - 1/2 cup
  • Lemon juice – 6tbsps
  • Fresh oregano leaves, chopped – 2tbsps
  • Cloves - garlic, minced –12
  • Pepper –2tbsp
  • Fresh basil, chopped – 1tbsp
  • Salt – 1tbsp
  • Red pepper flakes – 1 and half tbsp
  • Lemon wedges

Method of preparation

  • Marinate the squids with olive oil, pepper, lemon juice, basil, garlic, salt, oregano, and red pepper flakes. Refrigerate them overnight.
  • Set the grill on high heat, and grill the marinated squids till they are done. Generally, it requires anything between 2-3 minutes for grilling a squid.
  • Remove them from grill, and cut them if desired, decorate with lemon wedges and serve as an appetizer.

Frying Calamari


  • Flour – ½ cup
  • Cornstarch – ½ cup
  • Baking soda–1tsp
  • Baking powder –1tsp
  • Sugar – 1tsp
  • Salt– ½ tsp
  • 1 egg
  • Ice water-2/3 cup

Method of preparation

  • Strain all the dry ingredients and set aside.
  • Take another bowl, beat egg and mix with ice water. Add the dry ingredients to the egg mixture, but don’t over mix them. Allow the mixture to be lumpy.
  • Toss the Calamari in this batter and dust off the excess batter.
  • Deep fry the fish at 350 until it is Golden Brown.
  • Serve it after sprinkling with a salt.
  •  You can eat calamari with a dipping sauce. Generally marinara sauce or sour cream is served as a dipping sauce. Or, you can eat it with homemade tomato sauce. This can be a good option if you have selected calamari as an appetizer.

King Mackerel

  • 1/4 cup olive oil
  • 3 lemons, sliced
  • Salt and pepper to taste                                                                                           
  • 2 garlic cloves, minced
  • 6 King Mackerel steaks, 1 1/2 inches thick

Preheat grill to medium heat. Place lemons on foil. Rub both sides of fish with olive oil, salt, pepper, and garlic Place fillets on top of lemons. Then put lemons on top of fish. Cook 5 minutes, remove lemon slices, flip, place lemon slices back on top. Grill until steaks flake easily with a fork.

Broiled King Mackerel Steaks

  • King mackerel steaks
  • lime juice
  • butter
  • salt and pepper
  • thin onion slices (as many as you have steaks)

Melt butter and mix with lime juice. Salt and pepper both sides of fish. Then Coat fillets with lime juice and butter. Grill approximately 15 minutes. Cook fish on both sides.

Southern Country Boil

  • 4 tablespoons old bay
  • 1 package crab boil seasoning
  • 1 tablespoon salt
  • 5 quarts water
  • 1 can 12oz beer
  • 4 pounds small red potatoes
  • 6 ears of corn broke in half
  • 2 pounds smoked sausage
  • 5 pounds crab legs
  • 4 pounds fresh shrimp, peeled & deveined

Combine all liquids and seasoning, bring to boil. Add potatoes and sausage, cook about 10 minutes on medium-high. Add corn and crab legs cook for five minutes more. Use your judgment on time. When everything is done add shrimp cook for 3 to 4 minutes.  Drain water and serve.

Tuna Steaks                                                  

  • 4-6 tuna steaks                                                                     
  • 1 bottle Italian dressing                                                      
  • ½ cup soy sauce                                                                  
  • Oregano (optional)                                                              

Mix dressing and soy sauce.  Marinate tuna steaks in mixture for 2-3 hours, in refrigerator. Baste fish with marinade while grilling. Medium-high heat. Sprinkle with small amount of oregano.  

Grilled Citrus Shark

  • 1 pound Fish                             
  • ½ cup Orange Juice
  • 2 Tablespoons Soy sauce                                                                             
  • 1 Tablespoon Lemon juice                                                                                                                            
  • ¼ Teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 clove Minced garlic                                                                      
  • Paprika (Use the amount you want)

Combine all Ingredients. Place fish in marinade and refrigerate for at least one hour. Turn once in ½ hour. Remove fish from marinade and spray fish with cooking oil. Place on hot grill. Grill fish 5 or 6 minutes on each side until fish flakes.

NOTE: For better taste put fish in milk and soak overnight. This will draw out any unpleasantness.

Grilled Swordfish

  • 4 Swordfish steaks
  • ½ cup teriyaki sauce
  • 2 tablespoon margarine, softened
  • 1 teaspoon garlic powder

Preheat grill at medium heat. Marinate swordfish in teriyaki sauce for 5 minutes per side. Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve. 

Grilled Cobia

  • 4 Cobia Fillets
  • ¼ cup Olive Oil
  • ¼ Cup Lemon Juice
  • 1 Teaspoon Dry Mustard
  • 1 Clove Minced garlic
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper

Place fish in dish, mix ingredients until well blended, pour over fish. Marinate at least 15 minutes each side. Preheat grill Medium temp. Cook 6-7 minutes on each side or until fish is opaque and separates easily. 

Old Bay Lime Tuna Steak

  • ¼ cup olive oil
  • 4 Teaspoon old bay seasoning
  • 2 Limes juiced
  • 2 Teaspoon cilantro chopped
  • 1 pound tuna

Mix ingredients in bowl; Place Tuna in Sealed container or bag; Add marinade, coat well. Refrigerate at least 15 min. or longer. Grill over medium heat 5 to 6 minutes or until desired doneness.

Grilled Garlic & Herb Salmon                                                                          

  • 1 Tablespoon Lemon Juice
  • 1 Table spoon Olive Oil
  • 2 Teaspoon McCormick Garlic Herb Seasoning

Mix lemon juice, oil and Seasoning in bowl. Put salmon in dish and marinate 1 hour, turning fish once. Spray grill with non-stick spray. Cook medium temp. Continue to marinate until salmon is done. Fish will flake easily with fork.

Grilled Red Snapper

  • 4 lbs. Fillets
  • ¼ Teaspoon salt
  • 1/4 Teaspoon paprika
  • ¼ Teaspoon black pepper
  • 2 Tablespoon butter, softened
  • 1 ½ Tablespoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)

Cut 1 lemon in 8 slices arrange on foil that has been sprayed with non-stick spray. Place fillets on top of lemons slices. Combine melted butter, salt, paprika, pepper, lemon juice, and herbs. Pour over fish close foil like a pouch and marinate 30 minutes. Remove marinade. Put lemon slices on top of fish.   Put foil on grill medium heat for about 20 minutes. Keep checking fish. Time can vary. When fish is done it will flake with fork.

Grilled Flounder

  • 2 tablespoons lemon juice                                                               
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons mayonnaise
  • 3 tablespoons chopped green onions
  • 1/4 teaspoon salt

Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Baked Grouper

  • ½ cup Margarine or Butter, melted
  • 2 tablespoons lemon juice
  • ¼ teaspoon garlic salt
  • ½ teaspoon dried parsley
  • 1/8 teaspoon paprika
  • ¼ teaspoon ground white pepper
  • 2 pounds grouper fillets
  • 2 tablespoons mayonnaise

Preheat oven to 350. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika, and white pepper. Sprinkle mixture on both sides of fillets. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before severing.

Grilled Hablibut

  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 (6 ounces) fillets halibut

Combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the halibut filets in a shallow glass dish and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side at 450 for about 15-20 minutes or until flakey.

Old Bay Crab Cake                                                                         

  • 1/3 cup mayonnaise
  • 2 tablespoons mustard                                                                      
  • 1 tablespoons prepared horseradish                                                 
  • ¾ teaspoon grated lemon rind                                                          
  • 2 tablespoons fresh lemon juice                                                       
  • 1 tablespoon chopped fresh parsley                                                 
  • 2 teaspoons ground black pepper                                                      
  • 1 teaspoon old bay seasoning                                                           
  • ½ teaspoon baking powder
  • ¼ teaspoon ground red pepper                                                         
  • ¼ cup vegetable or Peanut Oil to fry      

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.   

Grilled Cod, Haddock, or Pollock

  • 4 Fillets
  • Salt and Pepper
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon White Wine Vinegar or Fresh Lemon Juice

Dust Fillets with salt & pepper. Mix olive oil and White Wine or lemon and pour over Fish. Marinate for 30 minutes to one hour. Turning fillets a few times. Drain marinated and grill fish on a preheated grill medium-low temp. Sprayed with non-stick spray. Cook for 5 minutes on each side. Brush fillets with remaining marinade to maintain moisture.

Grilled Orange Roughy                                                        

  • 2 pieces of fish                                                                        
  • 1 tbsp. white wine                                                                    
  • Dash of thyme                                                                         
  • 1 pat of butter                                                              

Place fish on a piece of foil. Mix white wine, thyme, and butter. Pour over fish Seal the foil and grill 10 minutes on each side.  

Tilapia Lemon Pepper                                        

  • 1 Pound of Tilapia                                         
  • 2 Tablespoon Butter
  • 2 Tablespoon White Wine                                 
  • 2 Teaspoon Lemon Pepper Seasoning                                                                                                 
  • 1/2 teaspoon Garlic Powder

Melt butter; Add wine and seasonings; Mix well. Place fish on broiler pan. Brush mixture on fish. Broil 8 to 10 minutes or until fish flakes easily with fork. Or, bake in preheated oven 375 degrees. Bake 10 to 15 minutes.

Fish Tacos

  • 1 pound tilapia, cod, or mahi mahi  fillets
  • 1/4 cup sour cream
  • 2 Tablespoons lime juice
  • Salt and pepper to taste
  • 2 ½ cups shredded red cabbage
  • 4 green onions
  • 2 Tablespoons olive oil
  • ½ cup cilantro

Mix sour cream and lime juice together in large bowl add salt and pepper. Toss cabbage, green onions and ½ cilantro into sour cream. Heat olive oil and a touch of lime juice in skillet season Fish with salt and pepper cut into strips. Pan-fry until golden brown; about 5 to 6 minutes. Serve fish and slaw in flour tortillas. Top with the rest of cilantro

Striped Bass (Rockfish)

  • Salt and pepper
  • 2 tablespoons mayonnaise
  • 2 lemons, sliced
  • Paprika

Preheat oven to 350 degrees, wash fillets and pat dry.  Sprinkle both side with salt and pepper and coat with mayo. Take one lemon and cut slices. Lay slices in center of baking pan and lay fillets on top.  Sprinkle ½ lemon in fish and lightly sprinkle paprika.  Bake 20 minutes. 

Grilled Wahoo

  • 4 Wahoo steaks
  • 1 tablespoon olive oil
  • ½ tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon paprika
  • 1 teaspoon pepper

Mix together olive oil, lime, lemon juice, paprika, and pepper in bowl. Place fish in a dish. Pour the marinade mix over the fish, place in refrigerator for 1 hour turning fish once. Preheat grill medium-high heat. Spray with non-stick spray. Use leftover marinade to baste the fish while it is grilling. Cooking time varies to thickness of fish, approximately 15 minutes cooking. 

Sauteed Scallops

  • 1 LB. Fresh Scallops
  • ¼ cup butter
  • ½ teaspoon salt                                                  
  • ½ teaspoon pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped fresh parsley
  • Garlic

Wash and pat dry scallops. Melt butter in heavy skillet over low heat. Stir while adding garlic, salt, pepper, lemon juice and parsley. When butter begins to foam add scallops. Sauté until cooked which should take no longer than 3 minutes. Serve hot.  

Baked Scallops

  • 1 Pound of Bay or sea scallops                                          
  • 2 Tablespoon Dry White Wine                                         
  • 1 Tablespoon Fresh Lemon Juice                                          
  • Salt and pepper to taste                                              
  • ¼ cup Heavy cream                             
  • ½ cup fresh bread crumbs
  • 2 Tablespoon melted margarine or butter

Mix wine, lemon juice, salt and pepper in bowl Stir in scallops. Add cream and stir. Place in a shallow, medium, greased baking dish. Sprinkle with crumb mixture. Bake at 400 degrees until mixture is bubbly and crumbs are browned. About 15 to 20 minutes.

Grilled Sea Bass

  • 1 lb. Sea Bass
  • 1 Lemon
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 2 Tablespoon olive oil

Put fish in container. Mix all ingredients and pour on fish. Refrigerate for 1 hour turning fish once. Remove fish from marinade salt and pepper. Place fillets on preheated grill medium heat. Spray grill with non-stick spray. Cook approximately 10 minutes each side, but it depends on how thick fish is.

Grilled Mahi Mahi

  • 1 fillet Mahi Mahi
  • Salt and pepper to taste
  • 2 Teaspoons olive oil
  • 2 Teaspoons lemon juice
  • 2 cloves minced garlic

Mix olive oil and lemon juice together. Brush both sides of fish with olive oil and lemon mix. Sprinkle with salt and pepper, then rub garlic on fish. Spray grill with non-stick spray and heat to medium-high. Grill fillets 4 -6 minutes per ½” thickness or until fish flakes easily.