Recipes

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Pan-Fried Skate Wing with Capers

Ingredients

  • 2 boneless, skinless skate wings
  • 1/4 cup milk
  • Kosher salt and black pepper
  • 2 Tbsp flour
  • 1 1/2 Tbsp vegetable oil
  • 2 Tbsp butter
  • 1/4 cup sweet red peppers, chopped
  • 2 1/2 Tbsp capers, drained
  • 1 Tbsp shallots, finely chopped
  • 1 Tbsp red wine vinegar

Cooking Instructions

Pour the milk into a medium sized bowl, along with a pinch of salt and pepper. Add the flour to a plate. Pour the oil into a non-stick skillet set over medium-high heat. Place the skate wings in the milk, dredge them evenly in the flour and then place them in the skillet. Cook for 3 minutes per side. Set aside on a clean plate when done.

Wipe out the skillet, and then add the butter and turn the heat to medium-high. When melted, add the red pepper. Cook for 30 seconds to one minute, or until the butter turns a light brown. Add the capers and cook for another 30 seconds or so. Finally, add the shallot and the vinegar. Cook for 30 seconds, stir well, and then pour the sauce over each skate wing.

panfried skate

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Oven Roasted Golden Tile Fish

Ingredients

  • 1 lb Golden Tile Fish fillets
  • 1 Tbsp Olive Oil
  • Kosher or Sea Salt
  • Fresh Ground Black Pepper

Cooking Instructions

Preheat oven to 350 degrees. Rinse fish and pat dry with paper towels. Place fish in a baking dish with a little water in the pan. Drizle fish with olive oil and season with salt and pepper to taste. Roast in the oven for about 20 minutes or until fish is firm to the touch.
golden tile fish

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Strip Steak with Warm Bacon Dressing

Ingredients

  • Two 10 to 12 oz New York Strip Steaks
  • 6 bacon slices
  • 5 Tbsp olive oil
  • 2 Tbsp honey
  • 1 1/2 Tbsp balsamic vinegar
  • 3 tsp whole grain mustard

Cooking Instructions

In a large skillet, cook bacon over medium high heat until crisp. Transfer to a plate lined with paper towels to drain. Reserve at least half of the drippings in the skillet. Finely chop bacon and set aside. Return skillet to medium high heat. Heat 1 Tbsp of the olive oil. Add the steaks and cook 3 to 4 minutes per side or until desired doneness. Transfer steaks to a platter and cover loosely with foil.

Dressing: whisk together honey, vinegar, mustard and 1 Tbsp water. Gradually whisk in the remaining olive oil. Season with salt and pepper to taste. Microwave mixture for 30 seconds.

Sprinkle bacon over steaks, then drizzle with warm dressing and serve.

strip steak

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Flat Iron Steak with Guinness Brown Sugar Marinade

Ingredients

  • 1 Flat Iron Steak (about 1 1/2 lbs)
  • 1 bottle Guinness Stout
  • 1/3 cup brown sugar
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 medium onion, diced
  • 3 Tbsp chopped garlic
  • 2 Tbsp hot sauce

Cooking Instructions

Combine all ingredients in a large resealable bag, turn to coat, and place in refrigerator to marinate for one hour. Heat the grill to high. Oil the grates with an oiled rag. Remove the steak from the marinade and place on the grill. To cook to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a one inch thick steak. Take the steak off the grill and let rest for 2 to 3 minutes to allow the juices to redistribute.

flatiron-steak

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Greek-Style Lamb Chops

Ingredients

  • Four 6-8 oz Loin Lamb Chops
  • 3/4 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 1/4 cup chopped fresh mint
  • 3 cloves garlic, crushed
  • 1/2 tsp kosher or sea salt
  • 1/4 tsp black pepper

Cooking Instructions

In a small bowl, combine olive oil, vinegar, mint and garlic. Whisk together. Pour over lamb chops and marinate in refrigerator for at least 2 hours. Preheat grill to medium heat. Remove chops from marinade and sprinkle with salt and pepper. Grill for about 6 minutes per side or until desired doneness.

greek_lamb_chops

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Lime Basil Fjord Trout

Ingredients

  • Four 8 oz Fjord Trout fillets
  • 1/4 cup olive oil
  • Juice of one lime
  • 2 cloves garlic, chopped
  • 1 handful fresh basil, chopped
  • 1 tsp kosher or sea salt
  • 1 tsp black pepper
  • 1 tsp kosher or sea salt

Cooking Instructions

Combine all ingredients and marinate the trout for at least one hour. Preheat grill on medium to medium-high. Place fillets flesh side down on well oiled grates. Cook for 3 to 4 minutes then flip and cook skin side down for another 3 to 4 minutes or until the meat is white and flaky.
lime basil trout

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Saucy Sauteed Fjord Trout

Ingredients

  • 1 lb Fjord Trout
  • 4 Tbsp butter (1/2 stick)
  • 2 Tbsp cooking sherry
  • Flour – to coat

Cooking Instructions

Melt butter in frying pan over low heat. Dust the trout with flour (don’t over-coat) and saute in the butter. After the trout is done (the flesh will be white and flaky), remove from the pan and add the cooking sherry. Stir to make a nice sauce.
Pan Fried Fjord Trout

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Garlic Herb Oven-Fried Halibut

Ingredients

  • 1 cup Panko breadcrumbs
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh Italian parsley
  • 1/2 tsp onion powder
  • 1 large garlic clove, minced
  • 2 large egg whites, lightly beaten
  • 2 Tbsp flour
  • 6 (6-8 oz) Halibut fillets
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil, divided
  • cooking spray

Cooking Instructions

Preheat oven to 450 degrees. Combine first 5 ingredients in a shallow dish. Place egg whites in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture, dredge in panko mixture. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add 3 fillets, cook 2 1/2 minutes per side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining fish. Bake at 450 degrees for 6 minutes or until fish flakes easily when tested with a fork.
garlic and herb halibut

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Southern Style Baked Mahi Mahi

Ingredients

  • Two 6-8 oz Mahi Mahi fillets
  • 2 tsp olive oil
  • 1/2 cup salted butter
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 4 dashes Louisiana Hot Sauce (or your favorite)
  • 1 roma tomato, seeded and chopped
  • 1 green onion, chopped

Cooking Instructions

Preheat oven to 450 degrees. Rub the fillets with olive oil and lay in baking dish. Bake at 450 degrees for 15 to 20 minutes, until the fish flakes easily. While the fish is baking, melt the butter in a saucepan over medium heat. Stir the garlic, lemon juice and hot sauce into the melted butter; simmer together for about one minute. add the tomato and green onion to the mixture, cook and stir until hot. Spoon over the baked fish to serve.
mahi mahi small

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Bourbon Marinated Flank Steak

Thanks to our customer, Laura, for submitting this favorite recipe! We’ve tried it on flank steak, but she recommends the marinade for chicken and pork tenderloin, too.

Ingredients

  • 1 1/2 to 2 pound flank steak
  • 1/4 cup hoisin sauce
  • 1 Tbsp honey
  • 1 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 2 Tbsp bourbon
  • Salt

Cooking Instructions

Whisk together the hoisin sauce, honey, cayenne, garlic and bourbon in a small bowl. Place the flank steak in a glass baking dish large enough to hold it in a single layer or in a large, resealable freezer bag. Add the marinade, turn the steak over several times to coat.

Cover if using a glass dish. Refrigerate at least 2 hours, or marinate at room temperature for no more than 1 hour.

Heat your grill, then remove flank steak from the marinade; grill, 10 to 15 minutes per side, depending on thickness. Meat is ready to take off the grill when it reaches an internal temperature of 145 degrees. Remove from heat, let rest for 10 minutes, then slice thinly against the grain and serve.
Bourbon flank steak small