Recipes

FEELING HUNGRY?

Want to whip up a great seafood recipe for your family or for entertaining tonight? Just click the links above and try one of these amazing recipes below. Check back again for updated recipes to try with the great seafood from Lighthouse Seafood and Deli located in New Market, part of Frederick County MD.

 

Grilled Marinated Salmon

INGREDIENTS:
1 tablespoon packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces

DIRECTIONS:
In small bowl, mix all ingredients except salmon.

In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Grilled Shrimp

INGREDIENTS:
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
5 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

DIRECTIONS:
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate overnight.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Mahi Mahi

INGREDIENTS:
5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

DIRECTIONS:
Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Fish Skewers

INGREDIENTS:
1/4 cup chopped white onion
1 clove garlic, minced
1/4 cup olive oil
2 tablespoons white wine vinegar
Juice of 1/2 a lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
10 ounces firm white fish, such as cod, haddock or halibut, cut into 16 pieces (about 1 inch each)
Squash and /or zucchini cut into cubes

For the marinade: In a medium glass bowl, mix together the onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.

Preheat the grill on high. Oil the grates well.

For the fish skewers: Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on the end of each skewer. Place on the grill and cook until lightly charred on the outside and the fish is just cooked through, 3 to 4 minutes per side.

Serve with your favorite sauce or pesto.

Shrimp Scampi

INGREDIENTS:
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
3 cloves fresh garlic chopped
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

DIRECTIONS:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and thelinguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Subscribe to Our Newsletter

Opened in 2005 in the beautiful façade of the Supreme Seafood wholesale building, the Lighthouse has established itself as the premier seafood retailer in central Maryland.

Menu

Contact

Download our app

Site By: Hub City Mobile