Meals featuring seafood are low in fat and high in protein. Fresh seafood is a staple of a healthy Mediterranean diet.
Fish is an excellent source of lean protein and can be used in a variety of preparations. We use only fresh fish, as freezing fillets often changes the texture. For most of these dishes, alternate varieties of fish can be substituted.
Salmon With Cilantro-Yogurt Sauce - Broiled or baked salmon contrasts nicely with a light, tangy, cilantro yogurt sauce.
Baked Cod with Tomato Saffron Sauce - Cod fillets baked in a savory sauce of tomato, onion, garlic, and saffron.
Tilapia in Red Curry Sauce - Fresh tilapia fillets cooked in a broth of red curry and coconut milk served over rice.
Cod, Potato, and Fennel Casserole - Fresh cod fillets, baked with thinly-sliced potatoes, fennel, onion, and black olives.
Broiled or Baked Tuna with Rosemary, Lemon, and Garlic - Fillets of fresh tuna marinated in olive oil, lemon, garlic, and fresh rosemary. Broiled or baked to your specifications.
Swordfish Lisbon – Fresh swordfish, baked or broiled, and topped with a heavenly tomato sauce made with black olives, parsley, and a hint of anchovy and lemon.
Nothing beats the taste of Chesapeake Blue Crab. From May through November we use only locally sourced crabmeat. Requests for crab in the winter months can be filled using imported crab meat.
Maryland Crab Cakes - One of the most requested dishes. These crab cakes are made with lump crabmeat and broiled or fried to a golden brown. And of course, seasoned with Old Bay!
Linguini With Crab, Tomato, Corn, and Basil Vinaigrette - Fresh crab meat tossed with corn, cherry tomatoes, and a fresh basil vinaigrette, and served over linguini. Summer on a plate!
Shrimp is a very popular choice among those who enjoy shellfish. We use shrimp caught in U.S. waters unless they are unavailable.
Shrimp And Veggie Stir Fry - Extra large shrimp stir-fried with broccoli, carrots, cauliflower, and sweet onions in a ginger-orange sauce.
Shrimp Fra Diavolo - Tasty shrimp cooked slowly in a spicy red tomato sauce served over linguini.
Red Jambalaya - From the New England kitchen of Chef Howard Mitchum via New Orleans, this red jambalaya is made with shrimp and sauteed onion, garlic, and green peppers in a slightly spicy red sauce.
Green Herbed Shrimp With Summer Squash Couscous - Cooked shrimp and zucchini tossed in a fresh herb pesto and served over couscous. A great, light meal suitable for warm summer nights.
Who doesn’t love sweet, tender scallops? They can be a little pricey but if you want them, there are some lovely presentations available.
Cajun Scallops With Sauteed Greens – the scallops are dipped in Cajun seasoning and then seared on both sides in a cast iron pan. Served atop fresh, sautéed greens (spinach, collards, or chard).
Scallops With Quinoa Pilaf – the scallops are sautéed in wine, extra virgin olive oil, and seasonings, and then served with quinoa infused with sautéed shallots, dried apricots, and walnuts.