We regularly find great recipes we like to share with our customers. We find them from all over the place, including the web, cookbooks and from our customers. If you have a seafood recipe you’d like to share, please let us know. Bottom line is we love to eat and the more recipes we know the better. Listed below are all the recipes we’ve found. If you’ve tried any of the recipes listed here please let us know how it worked out under comments.
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Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish. Bake uncovered in a 350 degree F. oven for about 20 minutes, or until fish flakes easily with a fork. Remove to platter and serve sprinkled with parsley and garnished with tomato and lime wedges.
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Ingredients:
1 serving salmon (de-boned)
1 teaspoon olive oil
salt and pepper to taste
1/4 cup sour cream
1 tablespoon dill (chopped)
1 tablespoon dill pickle (chopped)
1 teaspoon lemon juice
Directions:
1. Season the salmon with salt and pepper.
2. Heat the oil in a pan.
3. Sear the salmon on both sides in the pan (about 5 minutes on the skin side followed by 2 minute on the other side).
4. Mix the sour cream, dill, pickle and lemon juice.
5. Place the salmon on a plate and top with the dill sour cream sauce.
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1 Pound tilapia fish
½ teaspoon ground cumin
¼ teaspoon chili powder (optional)
Juice of 2 limes, divided
Salt and Pepper
8 corn tortillas
2 tablespoons chopped fresh cilantro
2 tablespoons chopped onion
1 small avocado, diced
1 cup shredded lettuce
1. Place the fish on a plate and sprinkle with the cumin, salt, pepper and chili powder, if you want a kick. Drizzle with olive oil and the juice of 1 lime.
2. Preheat a skillet over medium- high heat. Add the fish and cook until golden on the outside. Remove from the skillet and transfer to a plate.
3. Combine the avocado, juice of 1 lime, onion, cilantro, salt and pepper and set aside.
4. Heat the tortillas in an ungreased nonstick pan and wrap the tortillas in a clean towel to keep them warm.
5. To assemble the tacos, place an equal amount of the tilapia in each tortilla, along with a big spoonful of the avocado mixture and top with shredded lettuce. Serve with favorite salsa on the side.
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Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
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I love this recipe! When people ask us how to make mussels or clams this is pretty much how we tell them to do it. I like that there are no measurements so that you can adjust it to your liking. This is great with crusty bread and a salad for a meal. If mussels aren’t your thing substitute cockle or littleneck clams.
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Recipe adapted from Patsy’s Cookbook – Classic Italian Recipes
32 Littleneck Clams
3 Tbsp Olive Oil
6 Garlic Cloves, halved
1 Small Yellow Onion, chopped (about ¼ cup)
1 28 oz Can Whole Plum Tomatoes, with juice
Sea Salt and Freshly Ground Black Pepper, to taste
1 Tbsp Tomato Paste (optional)
¼ Cup Chopped Fresh Basil
1 Tbsp Chopped Fresh Flat-Leaf Parsley, plus more for garnish
Scrub the clam shells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.
Strain the cooking liquid through a chinois or a strainer lined with a coffee filter or cheese cloth, and reserve ¾ cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain and reserve.
Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. With a slotted spoon or tongs, remove and discard the garlic. Add the onions to the saucepan and sauté for 3 to 4 minutes, until soft and translucent. Coarsely chopped the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
Season to taste with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes.
Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, simmer for 8 to 10 minutes, or until the clams are heated through. Spoon the clams and sauce into a large serving bowl, garnish with parsley and serve immediately.
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Recipe from Gourmet
If you don’t have parchment paper aluminum foil gets the job done just as well.
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
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Recipe from Gourmet
Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.
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Recipe from Bon Appetit
This recipe is all about the condiment. You can pan sear, broil or bake the swordfish (or another fish if you prefer) to make it a great year round recipe.
Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
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