Mackerel – Broiled

3 lbs Boston mackerel or 3 lbs Atlantic mackerel
2 tablespoons extra virgin olive oil
2 tablespoons butter (not margarine)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
3 tablespoons finely cut fresh flat-leaf parsley
1 teaspoon granulated garlic powder
1 teaspoon onion powder or 1 teaspoon minced onion
1 dash paprika

Buy fillets.
Preheat broiler to 450 degrees.
Brush fish with olive oil on both sides.
Place fish, skin side down, on a greased broiler rack, 2” below the heat.
Broil 5 minutes, then turn the fish& broil the other side for 3 minutes.
While the fish broils, melt the butter.
Mix the melted butter with salt, pepper, lemon juice, garlic powder, onion powder,& parsley.
Place the fish on a warmed serving platter,& pour the butter sauce over the fish.
Sprinkle lightly with paprika& serve at once.

2 medium-sized bulbs garlic
2 (1-pound) Arctic char fillets
1/4 cup grapeseed or canola oil
1/4 cup freshly squeezed lemon juice
Leaves from 3 large sprigs fresh rosemary
Salt and pepper

DirectionsPreheat oven to 350 degrees F.Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.Raise the oven temperature to 400 degrees F.Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.Bake fi...

Read more
Arctic char is a wonderful fish that benefits from a good seasoning paste. The honey-Dijon mixture coats the fish adding a nice depth of flavor. Serve alongside grilled vegetable kebabs and you will have a nice quick, healthy meal in no time.
Read more

This recipe is inspired by the lively flavors of a Moroccan stew. Fish, clams, mussels and squid mingle in a tomato broth seasoned with paprika, cumin, olives and roasted red bell peppers. Serve with crusty bread or couscous to soak up the flavorful sauce. Finish with the perfect dessert: sliced oranges sprinkled with cinnamon and purchased baklava pastries.


  • (Serves 4)
  • 4 large red bell peppers
  • 1 cup green olives with pits, such as Cerignola or Picholine
  • 2 medium tomatoes
  • 1 cup cleaned squid
  • 2 tablespoons olive oil
  • 4, 6-ounce pieces firm white fish such as cobia, halibut or mahi mahi
  • Coarse kosher salt and freshly ground pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1, 8-ounce bottle clam juice
  • 3 tablespoons chopped fresh Italian parsley
  • 2 tablespoons chopped fresh cilantro
  • 12 mussels, scrubbed clean, beards removed
  • 12 littleneck clams, rinsed
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter

Char the peppers directly over a gas flame or on a cookie sheet under the broiler until blackened on all sides. Place in a medium bowl. Cover and let the peppers rest for 20 minutes. Scrape the peel from the peppers, seed them and cut into lengthwise strips. To pit olives, place each on a work surface and press with the flat side of a large knife to flatten. Remove the pits and slice olives lengthwise. Cut the tomatoes in half crosswise and grate the cut side on the coarse holes of a box grater into a bowl. Discard the skin. Cut each squid body in half lengthwise. Open on a work surface and slice thinly lengthwise. Cut the tentacles in half lengthwise.

Preheat the oven to 400° F. Heat the oil in a large, heavy ovenproof skillet or Dutch oven over medium heat. Sprinkle the fish pieces with salt and pepper, add to the skillet and cook until golden on one side, about 4 minutes. Transfer to a plate. Add the garlic to the pan and cook until tender, about 30 seconds. Stir in the paprika and cumin and immediately add the grated tomatoes and clam juice. Simmer until the liquid is reduced by about 1/4, approximately 2 minutes. Add the parsley and cilantro. Return the fish to the skillet and add the mussels and clams. Cover the pan and transfer to the oven. Cook until the clams open, about 14 minutes.

Using a potholder, transfer the skillet to the stovetop. Discard any mussels or clams that did not open. Using tongs, transfer the fish, mussels and clams to a heated large shallow bowl. Add the roasted peppers, olives and lemon zest to the skillet. Boil until the sauce reduces slightly and is flavorful, about 5 minutes. Add the butter and swirl to incorporate into the sauce. Add the squid and simmer just until opaque, about 1 minute. Season the sauce to taste with salt and pepper. Pour the sauce over the fish in the bowl and serve immediately.


Monks Bar and Restaurant is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish.Recipe courtesy Tauck World Discovery.

Pre Time:15 mits Cook
Time:20mits Total
Time:35 mits


  • 8-10 fresh mussels (discard any that are open)
  • 1 pint fish stock or clam juice
  • 1 pint milk
  • 1 pint heavy cream
  • ½ lb total mixed fresh diced carrots, diced green beans, peas and corn
  • 1 Tbs flour, dissolved in 3-4 Tbs water
  • 1 lb mixed fresh fish fillets, such as hake, scrod or salmon, cut into coarse chunks
  • ¼ lb fresh shrimp, peeled, deveined and cut crosswise into ½-inch pieces
  • Lemon wedges to garnish


Bring 1/4-inch water with a splash of white wine to a boil in a small sauce pan. Add mussels, cover, and steam until just open, about 2-3 minutes. Remove mussels with slotted spoon (discard any that don’t open) and when cool, remove from shells, coarsely chop and set aside.Combine the fish stock and milk in a large pot and bring to a simmer. Add the mixed vegetables and simmer until just beginning to soften, about 6-8 minutes.

Add the fish and shrimp and simmer until almost cooked through, about 3-4 minutes. Stir in the cream, then slowly stir in the flour/water mixture to thicken. Simmer for 5 minutes to combine flavors.

Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.