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Jonah Crab & Corn Cakes

Lauren Collins

Light, airy Jonah crab cakes, made with freshly picked summer sweet corn and perfect for an app or a meal.

I used my handy air fryer for this recipe, which is great when you don't want to turn on the oven on a hot day, but I have directions for the oven as well!

You can make a quick lime crema to go with these crab cakes, or they taste great with a southwestern style salad, with ingredients like fresh pico de gallo, avocado and cilantro.  You can also freeze them to enjoy in the colder months.

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Cajun Grilled Swordfish with Mango Salsa

Lauren Collins

In the middle of the summer, especially in August, no one really wants to be stuck in the kitchen cooking over a hot stove!  It's grilling season!

This Cajun Grilled Swordfish with Mango Salsa is the perfect solution!

Mango salsa is a great staple to have in your fridge during the summer.  Not only is it great over fish or chicken, but also great for tacos, tossed in salads and of course just keeping it simple with some tortilla chips.  It requires little time, and a big batch can last days in your fridge.

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My First (and possibly my last) Attempt at Making Sushi

Lauren Collins

Make sushi they said, it will be fun they said...

In my attempt to bring you an actual, real recipe for spicy tuna rolls, I instead created an absolute fail post, because let's face it, nobody's perfect, right?  Sushi making is hard!

As I write this, I am defeated.  My white flag has been raised.  After an hour of making sushi rice, marinating tuna and assembling sushi rolls, only to have a very sticky mess on my hands (literally), I give up.

The flavor though?  Oh, it was delicious!  But if my life depended on it and my only means of income was to roll sushi, I'd be living in a ditch under a bridge.

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The My Fishing Cape Cod Bluefish Cookbook (PDF download)

Lauren Collins

A few weeks ago I posted this somewhat silly recipe for bluefish, where you cook the fish on a cast iron pan in the oven, then throw the fish out, and eat the pan.  

I wonder how many of you got all the way to the end before realizing it was a joke!? 

All kidding aside, at the end of the post I asked readers to share their own favorite bluefish recipes, and the response was great!  

Through the forum, email and post comments, I am excited to report that I was able to put together a member contribution bluefish recipe e-book, with tried and beloved bluefish recipes, shared by members and fans of My Fishing Cape Cod. 

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Cajun Clam Pasta

Lauren Collins

A major twist on the classic linguine with clam sauce (vongole).  This dish is creamy, full of flavor, a little spicy and so, so good.

A little garnish of toasted and seasoned breadcrumbs never hurt anyone either!

This recipe is inspired by a dish I had this past winter that I can't stop thinking about.  I love linguine with clam sauce, and whenever I go out to an Italian restaurant, I usually order it (or the ciopinno) (or the seafood fra diablo).  

If you're a fan of littlenecks, love cajun flavors and pasta is your jam, then this should be your next dinner idea.  It is easy to put together and although I use the words "rich" and "creamy", it is secretly light, with no cream whatsoever, so you can indulge a little this summer!

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Summer Meal Idea: Tuna Poke Bowls

Lauren Collins

To me, summer on Cape Cod means fresh caught fish.  When I'm really lucky, sometimes Ry-guy even brings me home a fresh tuna filet, and things get really exciting.

If you love sushi, then you'll love these tuna poke bowls.  Most famously found in places like Hawaii and now seen in restaurants pretty much everywhere, this is a delicious way to enjoy freshly caught tuna.

Think of a tuna poke bowl as like a deconstructed sushi roll.  There is the rice, the marinated fish, and the other additions such as creamy avocado, crisp cucumber, sesame seeds, sweet mango and pickled ginger.  You could also add in sliced jalapeños, scallions, shiitake mushrooms, or any other number of vegetables and flavors.

For this recipe, I want to share with you a simple way to create this very popular dish.  You can also use fresh salmon, or, if you don't like raw fish, you could do this with cooked shrimp.

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Halibut Ceviche

Lauren Collins

Cape Cod meets tropical island getaway with this ceviche recipe, using fresh and local halibut, served on traditional patacones for a no-fuss, perfect summer dish.

Ceviche is a quintessential island dish that is great for hot days when you couldn't even fathom eating something hot!  I've tried a lot of ceviche in my short 32 years on this planet, and not one has ever disappointed me.  

Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing.  Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never thought to try it here with our own local fish!

Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley.  She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer, and the variety of fish to use in a ceviche are endless (we made ours with needlefish, and others make it with shark as well).

In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish.  I had never thought to use halibut for ceviche, because generally it is done around here with mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche.  It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.  

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If You Absolutely Despise Bluefish, This Recipe is For You.

Lauren Collins

Raise your hand if you're one of the billion people who think bluefish taste oily, fishy and just plain gross!

I too, thought the taste of bluefish was pretty awful, but I learned that with the right preparation, it can actually be a pretty great recipe.

When Ryan and I first started dating, I learned two very important things.

One, you can never spend too much time fishing, and two, bluefish are the enemy.  They smell bad, they have huge giant teeth, and they steal the bait for what you actually want...stripers (also dogfish, but we'll get to that some other time).

With this information, I had pretty much already made my decision that bluefish suck, but then I started trying a few different recipes and ways to cook it, and you know what?  It's not so bad after all!

So here is the recipe that will change all bluefish-haters. 

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Lemon Basil Halibut with Orzo & Asparagus

Lauren Collins

There comes a time when the same old boring way of preparing fish just get's old, right?

You still want to make a simple fish dish, but it just needs a little more jazziness and pep.  And maybe some pasta, because who doesn't love pasta.  

Today's recipe takes the usual lemon and butter idea to a whole new level, with a tangy lemon basil sauce, served with twice cooked orzo and asparagus.

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Cape Cod Stuffed Quahogs with Chorizo

Lauren Collins

Quahogs are in season now on Cape Cod, and what better way to celebrate than with a homemade stuffed quahog recipe!

If you're a New Englander like me, then you know a stuffed quahog when you see one.  Just to be clear, a stuffed quahog is also known as a stuffed clam - quahog just sounds cooler.

Stuffed quahogs are one of those quintessential summer meals that you can't miss out on when you're on Cape Cod. During the summer you can usually find stuffed quahogs on most restaurants' menus, but stuffed quahogs are also a delight (and much healthier) to make at home.

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Pesto Seared Cod with Linguica & White Beans

Lauren Collins

The title for this recipe could be so much longer, because there is just so much going on in this dish!  But that doesn't mean the ingredients list is a mile long, or that it will take you all day to make this!

The best part is that after you're done with dinner, you have linguica stew for leftovers!  A win win in my book.

The combination of pesto and buttery seared cod, all paired with crumbled linguica, creamy white beans and fresh lacinato kale in a simple and flavorful broth are what makes this dish so good - you just can't have one without the other in my opinion. 

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Sweet Chili Scallops with Collards & Bacon

Lauren Collins

Succulent, delicate and meaty scallops are transformed into little pieces of candy, seared and glazed, then served up with savory Carolina rice and quick cooking collards and bacon.  There is just no telling how you'll ever save any for leftovers. 

As part of my weekly summer recipe series, I'm really excited to share this recipe with you!

I don't suspect many of you will be heading out scalloping after reading this post, unless you have a giant boat made for scalloping, so maybe this isn't necessarily a "catch and cook" type of recipe, but more so a recipe to enjoy a locally caught and in season delicacy to support your local fishermen.  

We have so many scalloper boats here on Cape Cod, and just like oysters, chances are the sea scallops you buy from the fish market were caught in these waters.

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Prosciutto Wrapped Cod with Lemon Rosemary Sauce

Lauren Collins

Salty prosciutto, flakey wild-caught cod, fresh lemon juice and fresh rosemary sprigs come together to make this Prosciutto Wrapped Cod an absolutely irresistible and easy dish to make.  

Worthy of restaurant status, this whole recipe comes together in about 20 minutes!  If you're bored with the usual baked fish with breadcrumbs and butter (like me), then this is what you need.

Cod is locally caught here on Cape and is available all year, especially in April and May.  Codfish used to "pave the bottom" when the pilgrims arrived, and for centuries Cape Cod was #1 in the world for codfish.

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Haddock Florentine

Lauren Collins

I don't want to toot my own horn, but we've got a real winner on our hands here.  This is freshly caught, local haddock, served with a lightened up florentine sauce that is seriously restaurant-worthy.

Mother's Day is right around the corner, and this could very well be the answer to "What should I make her for Mother's Day?!" 

Today's recipe is a super creamy, rich and totally delicious florentine sauce, full of fresh spinach and sun dried tomatoes, that only looks and tastes like it has tons of butter and cream in it!  In this healthier version, I used light whipped cream cheese and a few other goodies to create a cheesy, rich yet healthier sauce for the haddock.

This all may sound like a long, complicated recipe that will take you hours, but I promise you, this will take about 20 minutes from start to finish and most of the ingredients you probably already have in your fridge!

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MFCC Apparel Pre-Order Cut Off Date is Quickly Approaching

Lauren Collins

The cut off date for our spring apparel pre-sale will be Sunday, May 5th, so now is your chance to stock up on some new MFCC gear for the summer!

Orders are expected to ship on or before Memorial Day weekend.

Members should make sure to use their discount code at checkout to receive 20% all items.  There are camo hats, men's and women's short and long sleeve tees and sweatshirts, women's fleece vests and men's baseball tees available.

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