This year is challenging from a budgetary standpoint as well. The seafood industry is still feeling the effects of last year's catastrophic oil spill in the Gulf of Mexico, which drove up prices  and limited supply, said Tony Cerrulo of Fresh Seafood Company Seafood Market in Capitol Market.

So, as much as I'd love to make the Seared Sea Scallops with Linguini in an Herb and Wine Sauce recipe that follows, the $15 to $18 price per pound will probably dissuade me. Likewise anything that calls for Ahi tuna, sea bass and red snapper.

Tilapia, perch, cod, salmon, halibut and grouper are less expensive, and Cerrulo said his brother Tim, who owns the market, hasn't raised his shrimp prices.

Business at Fresh Seafood Co. typically increases about 25 percent during the Lenten season. Although trays of fresh seafood fill the display cases, Tony Cerrulo said the sandwiches, crab cakes and house-made soups make up about 75 percent of business.

And of those, the aptly named Big Fish Sandwich sells far more than any other item. Patrons line up at lunchtime for a generous pile of lightly battered and fried snow cod on a croissant, with a cup of tartar sauce on the side. Cerrulo's brother, who also owns and operates Fresh Seafood Company and Restaurant, 6230 MacCorkle Ave. S.E., tinkered with the sandwich for years. The recipe hasn't changed for the past five years, when he decided he got it right.

At the Capitol Market fish shop, they make their own New England clam chowder daily, and offer a soup du jour, such as crab bisque. Cerrulo doesn't share his recipes, so I'll offer a generic one for clam chowder

I found seafood recipes that range from inexpensive clam chowder that uses canned clams to the pricey scallop and linguini dish. Grilled Halibut and Fresh Mango Salsa features a reasonably priced variety of fish and a fruity salsa made with mangoes, which are abundant and relatively inexpensive in the larger grocery stores right now. Just about any firm-fleshed fish could be substituted for the halibut in this versatile recipe.

Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.

Grilled Halibut and Fresh Mango Salsa

Makes 4 servings (serving size: 1 fillet and 3/4 cup salsa)

2          cups plum tomatoes, seeded and diced

1 1/2    cups diced peeled ripe mango

1/2       cup diced onion

1/2       cup chopped fresh cilantro

2          tablespoons fresh lime juice

1          tablespoon cider vinegar

1          teaspoon sugar

1          teaspoon salt, divided

1          teaspoon black pepper, divided

2          cloves garlic, minced

4          6-ounce halibut fillets

1          tablespoon olive oil

HEAT grill.

COMBINE first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

RUB halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork.

SERVE with mango salsa.

Nutritional information: 295 cal, 7.8g fat, 37g protein, 19.5g carb, 2.8g fiber, 54mg chol, 2.3mg iron, 687mg sodium, 105mg calcium.

www.cookinglight.com

New England Clam Chowder

Makes 4 servings

2       tablespoons butter

1       tablespoon canola oil

1       medium onion, diced

1        tablespoons garlic, chopped

2        tablespoons all-purpose flour

3        russet potatoes, peeled, quartered and cut into 1/4-inch thick slices

1        teaspoon chopped fresh thyme leaves

4        cups milk

2        6.5-ounce cans minced clams, drained, juice reserved

1        cup frozen corn

Salt and fresh ground black pepper

IN A LARGE POT, over medium heat, add the butter and the oil. Once the butter is melted, add the onions and garlic and cook for 3 to 4 minutes until slightly tender.

MIX in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.

REMOVE 2 cups of the chowder and puree in a blender (see note below) until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes.

TRANSFER to individual soup bowls or a large soup bowl and serve.

NOTE: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SOURCE: www.foodnetwork.com

Baked Cod Casserole

2        tablespoons extra-virgin olive oil, divided

2        medium onions, very thinly sliced

1        cup dry white wine

1 1/4   pounds cod, cut into 4 pieces

2        teaspoons chopped fresh thyme

1/2     teaspoon kosher salt

1/2     teaspoon black pepper

1 1/2   cups finely chopped whole-wheat country bread, (about 2 slices)

1/2      teaspoon paprika

1/2      teaspoon garlic powder

1         cup finely shredded Gruyere, or Swiss cheese

HEAT oven to 400 degrees.

HEAT 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

PLACE cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

TOSS bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more. 

Nutrition information: 328 cal, 13g fat, 69mg chol, 474mg sodium, 17g carb, 4g fiber, 29g protein.

SOURCE: fitnessmagazine.com

Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Makes 2 servings

1/2     pound linguini

1        pound dry sea scallops

         salt and freshly ground black pepper

1        tablespoon extra-virgin olive oil, plus some for drizzling

3        tablespoons butter, divided

2        cloves garlic, chopped

1        large shallot, finely chopped

1/2     teaspoon crushed red pepper flakes

4        springs fresh thyme, leaves removed and chopped

1        cup dry white wine

1        cup seafood stock or clam juice

25       leaves fresh basil, shredded or torn

1/2      cup chopped flat-leaf parsley, a handful

1         lemon, zested and juiced

PLACE a large pot of water over high heat and bring up to a boil for the pasta. Once water boils, add some salt and cook pasta to package directions. Don't start cooking the scallops until pasta is cooked.

REMOVE the muscle from the scallops then pat them dry with a paper towel and season them with salt and pepper.

HEAT a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive and turn pan to coat the surface. Add 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.

ADD an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly.

ADD wine to the pan to loosen the drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.

DIVIDE the pasta between 2 serving plates and top with reserved scallops.

Source: www.foodnetwork.com