Our Recipes

Ginger Orange Soy Glazed Black Cod (Sablefish)

Sweet, sour and a bit spicy, this glaze was the perfect sauce with those thick buttery flakes of goodness.

The PERFECT Shrimp Cocktail

It's easy to overcook shrimp...the secret is to take them off the stove and shock them in ice (along with a few other tips from Shrimp-Master, Bernie!)

Mike’s Stuffed Clams

This is an easy, favorite appetizer anytime of year!

Almond Crusted Great Lakes Whitefish

Great Lakes whitefish is a local sustainable fish that has made a great comeback and is caught in great numbers. It’s super versatile and can be quickly and easily prepared in almost any method from broiling to baking, encrusted with nuts, planking, blackening, and more.

Patty Monahan’s Scalloped Oysters

Crunchy, creamy, rich and loaded with sweet plump oysters, I look forward to my mom's scalloped oysters all year long.

nantucket bay scallops

Mike Monahan’s Nantucket Bay Scallop Ceviche

The sweet, uber-freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between mid-Novemeber and early March.

Grilled Swordfish with Salmoriglio Sauce

Today’s recipe is typical Sicilian, fresh and simple. Pan seared or grilled swordfish (pesce spada) with a vinaigrette called salmoriglio.

Grilled Razor Clams

Razor Clams are something we try to get into the market when we can...we don't see them a lot here in Michigan because harvesting is difficult and they are very brittle, fragile, don’t travel well and are very perishable. Our Razor Clam supplier, Harbor Fish in Portland Maine, gives us a heads-up whenever they have them but unfortunately that is not often enough. Sweet and tender they are one of our finest clams (when we can get our hands on them).