Today's Market Store Hours:   11:00am - 5:30pm | Walk IN Market Open, Mask as you wish
Shoreside Express market orders are pre-paid online for curbside pickup. If you have any questions please call 440-951-6448. Hot orders take approximately 10 minutes and we will do the best to expedite in a timely fashion.

Winter Cooking Demo Recipes

February 28, 2018

For those of you who missed it, last week we held a Winter Cooking Demo covering easy seafood how to’s and a sampling of some of our favorite winter recipes! We truly had a great time presenting and sampling some of our favorite meals, as well as answering all of our customer’s questions. Because of limited space and time, we thought it would be best to share everything that we covered in the demo here with you! (We are also working on a How To Cooking Demo Video as well!)


How to Prepare and Cook Lobster Tail-

In the demo, we went over the different types of lobster tails that you will find in the market including Warm Water Tails, Cold Water Tails and South African Lobster Tails, as well as all of the cooking methods/ Our personal favorite- butterfly and bake! You can find specific cooking instructions here, however if you ever have any questions, please don’t hesitate to call our customer service department at 440-951-6448 or ask one of our retail employees when picking up your tails.


Below are the three recipes that we demoed and sampled for all attendees! 

Recipe #1: Sole En Papillotte

Serving Size: 1  |  Yield:  6 oz. portion



  • Parchment Paper
  • 6 oz. Sole Fillet
  • 4 Roasted Tomatoes
  • 2 Artichoke Hearts, Halved
  • 1 tsp. Capers
  • .25 oz. Celery, Julienne
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Stock, Fish or Chicken
  • Salt and Pepper to taste


  • For the parchment paper: Tear a piece of parchment paper big enough to wrap the 6 oz. piece of sole. Fold the piece of parchment paper in half.
  • From the crease, cut out a large heart shape. 
  • Lay out the parchment “heart” flat on the counter
  • Place the sole fillet on one half of the heart
  • Season the sole with salt and pepper to taste
  • Top the fish with the julienned celery, roasted tomatoes, artichoke heart halves and capers
  • Drizzle the olive oil and stock over the vegetables
  • Fold the empty half of the “heart” parchment paper over the fish
  • From one end, start to make small folds to seal the parchment. Continue until the entire heart has been sealed
  • Bake at 425° F for 10 minutes
  • Using scissors or a sharp knife, open the package. Use caution as steam will vent
  • Serve the sole hot, and on the parchment paper. You can use chopped parsley or chives for additional flavor, color and a beautiful plate presentation

(For picture by picture instructions, you can find the full recipe here.)


Recipe #2: Mussels Arabbiata

Yield: 2- 8 oz. Portions  |  Time: 15 minutes








  • 2 tbsp. olive oil
  • 1 tbsp. garlic, chopped
  • 1 tbsp. shallot, chopped
  • 1 c. dry white wine
  • 28 oz. arabiatta sauce
  • 1 lb. mussels, cleaned
  • 2 tbsp. fresh herbs



  • Heat oil in a heavy bottom pan
  • Sauté garlic and shallots until tender
  • Add white wine and reduce by half
  • Add arabiatta sauce and heat until simmering
  • Add the mussels and cover
  • Simmer until the mussels all open up– approximately 5-10 minutes
  • Add fresh herbs and stir to coat
  • Transfer to a serving bowl and discard the ones that do not open
  • Serve with crusty bread for dipping


Recipe #3: Crabmeat Stuffed Shrimp







Crabmeat Stuffing:

  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped shallots
  • 2 eggs
  • 1 oz. melted butter
  • 3/4 c. mayonnaise
  • 3 tbsp. old bay seasoning
  • 1 tbsp. lemon juice
  • 4 dashes tobasco sauce
  • 1 c. panko bread crumbs
  • 1 lb. crab meat (lump or backfin

Crabmeat Stuffed Shrimp:

  • 1 1/2 lb. 16/20 ct. peeled and deveined tail on shrimp, thawed
  • White wine for drizzling
  • Butter or olive oil for drizzling
  • Salt and pepper to taste
  • Lemons for additional flavor, if desired


  • Combine the first 8 ingredients in a bowl and mix well
  • Fold in the panko and let rest for 15 minutes so the bread crumbs can absorb the liquid
  • Fold in the crabmeat and stir until evenly distributed. (You can use this recipe to stuff a variety of different products– shrimp, fresh fish fillets, lobster, etc…)
  • Preheat the oven to 400° F
  • Butterfly the shrimp– to do so, cut the top half of the shrimp from head to tail– make sure not to cut all the way through
  • Turn the shrimp upside down, and spread the meat where the cuts were made so the tail is facing upwards
  • Place a small amount of stuffing on the inner portion of the shrimp
  • Fold the tail around and use the pointed part of the tail to skewer itself
  • Place the shrimp on a buttered baking dish.
  • Drizzle white wine, butter (or olive oil) over the shrimp
  • Season with salt and pepper
  • Bake for approximately 7-10 minutes or until the shrimp is cooked through

Click here for our PDF Print Cooking Instructions

As for our next cooking demo, we are working on scheduling one in the spring, focusing on some of our favorite grilling recipes! We will send out the final details through Facebook and our Email Campaigns once decided. 

In the meantime, we hope that you enjoy all of the recipes provided!


The Euclid Fish Company