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Superior Seafood
999 Post Road East
Westport, CT 06880
P. 203-557-0844
F. 203-557-0843


Mon—Sat: 8:30 am - 6:30 pm
Sunday: 8:30 am - 6:00 pm

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Seafood Marinara

Serving size 6 to 8 people

3 Garlic cloves either chopped or cut in slices
½ chopped onion
A couple of leeks chopped
¼ cup olive oil
Red pepper flakes
½ cup white wine
1 bottle of clam juice
Old bay seasoning
2 Containers of marinara sauce
Fresh parsley
1 ½ to 2 dozen clams, 2 lbs mussels, 1 lb shrimp, 2 lobster cut up, 1 lb scallops, 1lb squid

Sauté garlic until light brown. Add onions, leeks, salt, pepper, oregano and red pepper flakes to taste. Add wine and let it simmer until reduced by half. Then add tomato sauce, clam juice and parsley. Cover for a few minutes until it comes back to a light boil then add seafood starting with clams, mussels, lobster, scallops and squid. Cook until clams and mussels have opened.

You can always use just one kind of fish with this sauce, like mussels or clams, etc.


Shrimps, Scallops Scampi Style

Serving size 4 people

2 teaspoons chopped garlic
¼ cup olive oil
½ cup white wine
Parmesan cheese
Fresh parsley
1 1/2 to 2 Lbs of shrimp or 1 ½ pounds to 2 pounds of scallops

Sauté garlic in olive oil, add wine, salt and pepper to taste and let it reduce by half. After garlic is light brown add scallops or shrimp to pan. Cook scallops on both sides until top of the scallops are cracked. Cook shrimp until shrimp is pink or has curled then add parsley and breadcrumbs on top (breadcrumbs are optional). Sprinkle on some parmesan cheese and paprika. Place under broiler for a few minutes until golden brown.


New Zealand Cockles

Serving size 2 people

Sauté fresh garlic (2 to 3 cloves) in olive oil. Add ½ of a white onion, chopped fine, then add some oregano, salt and pepper to taste. After garlic is lightly browned add ¼ cup of white wine. Let it reduce and add 2 to 3 pounds of cockles and fresh parsley. Cover and cook at medium heat until cockles have all opened.

Serve over pasta or with garlic bread.


Quick Clams or Mussels Marinara

Serving size 4 people

Sauté garlic (3 cloves sliced) in olive oil. When lightly browned add ½ white onion chopped then add white wine (1/4 cup), salt, pepper, red pepper flakes and oregano to taste. Add 1 bottle of clam juice and let it reduce a bit. Add calms or mussels (2 to 3 dozen clams or 2 to 3 pounds of Mussels). Cover and cook until shellfish are open then sprinkle with fresh chopped parsley. You can also add fresh chopped tomatoes before adding the clams or mussels.


Baked Lemon Sole

Put some olive oil or Pam in the bottom of pan. Sprinkle Lemon sole with salt, pepper and garlic powder. Add a bit of white wine. Sprinkle with Panko breadcrumbs or regular breadcrumbs. Add some paprika for color and bake for 20 minutes at 350 degrees.

Breadcrumbs are optional.


Baked Red Snapper Fillet/ Mahi-Mahi/ Stripped Bass/ Grouper/Chilean Sea Bass

In a pan place fish skin down. Pour some olive oil, garlic, salt, and black pepper and a bit of white wine on fish. Put a very thin layer of mustard on the fish then sprinkle with breadcrumbs, parmesan cheese and paprika. Place in oven for 20 minutes at 350 degrees.


Baked Halibut

Pour some olive oil, salt, pepper, garlic powder onto fish with a bit of white wine and a thin layer of mustard. On top of fish put sliced tomatoes, and thinly sliced red onions, sprinkle with breadcrumbs and paprika and a bit of olive oil. You could also sauté some garlic,leeks, fresh tomatoes, salt, pepper, oregano and put on top of fish.

Bake in oven for 20 to 25 minutes at 350 degrees.


Baked Salmon

Place fish in baking pan. Pour olive oil, salt, pepper, garlic powder and a small amount of dill on top of fish. Add a bit of white wine and bake for 20 to 25 minutes at 350 degrees. You can add some of our homemade Jalapeno peach sauce to the fish and bake for the same amount of time.



Place fish in baking pan. Pour some olive oil, white wine, salt, pepper, and garlic powder on top of the fish. Then add some Asian sauce. The either bake for 20 minutes at 350 degrees or grill for about 8 minutes on each side. After removing from the grill or oven brush with some of the Asian sauce before serving.


Baked Bronzino

Have fish cleaned by Superior Seafood. Place fish in baking pan. In the cavity of the fish put some olive oil, sea salt, pepper, garlic powder, fresh herbs (like fresh oregano, fresh thyme) and add about 3 or 4 very thin slices of lemon in the cavity. Sprinkle top of fish with olive oil and white wine.

Bake for 20 to 25 minutes at 350 degrees in oven or place in foil and grill on medium heat for about 6 minutes each side.


Baked Cod

Place fish in oven-proof deep dish. Add fresh chopped garlic, salt, pepper, thinly sliced onions, a can of whole tomatoes, olives and capers. Bake in oven for 20 to 25 minutes at 350 degrees. You can cover with foil or leave it uncovered.


Seared Tuna

Pour olive oil around the whole piece of tuna and then sprinkle with salt, Goya spice or any spice that you might prefer and lots of black pepper on both sides. Put in hot frying pan with oil. Sauté on each side until they turn white (about a minute or two on each side). The tuna should be red in the inside. Remove from pan and slice thin. Serve with soy sauce and wasabi.


Baked Tilapia

Place fish in a greased pan. Add salt, pepper, garlic powder and a thin layer of mayonnaise and Panko breadcrumbs. Then bake in oven for 20 minutes at 350 degrees.


Lemon Sole Plicate

½ cup flour
Garlic powder
¼ cup of oil
2 TBS Margerine
1 cup chicken broth
½ cup of white wine
Lemon juice
Fillet of Lemon Sole

Mix all dry ingredients and then dust fish with the flour mixture. Sauté fish in oil and margarine until fish is light brown on both sides. Place fish on paper towels to drain. In a frying pan, add white wine and cook until wine has reduced by half. Add chicken broth, lemon juice and parsley. Put fish back onto the pan and cook for another 15 minutes at medium heat. Serve with lemon slices on top.


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