By Felicia Scocozza   This recipe incorporates fresh herbs you may already have growing in your garden and can be made from leftover or poached fish (see below). Great for sandwiches, delicious in lettuce wraps and scrumptious on crackers, it’s tasty, refreshing and the perfect light lunch if served cold on a sultry summer day. […]… Read more »

  Clams and pasta are a natural fit and one of my favorite summertime pairings. Serving six to eight people, this delicious recipe, authored by my wife, Felicia Scocozza, is perfect for sharing with friends and should leave you with plenty of left-overs for a follow-up lunch. Using fresh-caught clams you gathered yourself makes it […]… Read more »

  Long-time friends Ann and Matt Martin first turned us on to fish francese years ago, passing along a recipe for chicken that they liked for fluke. My wife, Felicia, has naturally modified the original recipe over time, culminating in what may be our favorite way to enjoy the tasty summer flounder. While excellent for fluke, […]… Read more »

    Here’s a simple and quick recipe for grilling fish that are one-off from pure white flesh. Think weakfish, porgies, triggerfish, sea bass or school blues weighing less than three pounds and you’ll be in line for some delicious eating. Salmon is another great choice, especially if you’ve been lucky enough to get to Alaska and […]… Read more »

Fish tacos are a tasty treat, easy to make and adaptable to a wide variety of personal preferences. This recipe takes a healthy slant using an exciting new Moroccan super spice called cHarissa™. Organic and sugar-free, cHarissa™ has a terrific flavor that melds with fish, venison and other game without overpowering the true taste of […]… Read more »

  Recipes for stripers, cod and other white-fleshed fish are easy to come by but what’s to do with all the leftovers? We serve up fish cakes at the Schlichter house. These make for an easy follow-up meal and freeze especially well. For a super treat that’s really something different, top each pattie with a little […]… Read more »

Recipe and photo by Felicia Scocozza.   Squid,  or calamari, if you please, is extremely versatile when it comes to tempting the palette. It can be cut into rings or strips and pan-seared or deep-fried using your favorite seafood batter and seasonings. You can add it to soups or salads, or lightly baste a whole mantle […]… Read more »

The wind was ripping hard from the east, scuffing the surface and making it nearly impossible to spot tailing fish or even shadows on the tepid flat near Nutmeg Point. Still, it took only a few short strides toward an isolated mangrove tangle to kick up the first chalky puffs. Bonefish! Lots of them, some […]… Read more »