Seafood

Print Friendly

Sauteed Bay Scallops with Lemon and Thyme

Ingredients

  • 1 lb Bay Scallops
  • Kosher salt & black pepper
  • 2 Tbsp butter (divided)
  • 1 tsp olive oil
  • 2 Tbsp minced shallots
  • 1/4 cup white wine
  • 2 Tbsp lemon juice
  • 1 tsp chopped thyme

Cooking Instructions

Rinse scallops and pat dry. Sprinkle with salt and pepper. Add oil and 1 tbsp butter to large skillet, heat over medium/high heat for 1 minute. Add scallops to pan, a few at a time, cooking 1 to 2 minutes per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated pan and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Remove from heat and stir in remaining tbsp of butter. Return scallops to pan and toss in sauce. Serve immediately.

scallops.with.thyme

Print Friendly

Baked Opah with Lemon Dill Butter

Ingredients

  • 2 8 oz servings Opah
  • 1 tsp kosher or sea salt
  • 1/2 tsp black pepper
  • 1 tsp rosemary
  • 1/2 cup white wine
  • 2 Tbsp lemon juice
  • Olive Oil
  • Whole Lemons
      For Lemon Dill Butter:
  • 1/2 stick butter
  • 2 Tbsp lemon juice
  • 2 tsp dill

Cooking Instructions

Preheat oven to 210 degrees. In a bowl, combine salt, pepper, lemon juice, 1 Tbsp olive oil, and wine. Mix together and brush over fish. Heat a frying pan over medium heat. Once hot sear fish for 1 to 2 minutes per side. Slice lemons and layer them in the bottom of a baking dish with a little salt and pepper. Bake uncovered for about 20 to 25 minutes or until desired doneness.

Lemon butter sauce: Melt butter then mix in lemon and dill. Baste it over the fish once it has been plated.

opah.2.small

Print Friendly

Roasted Arctic Char with Fennel

Ingredients

  • 2 fennel bulbs with fronds
  • 3/4 tsp kosher or sea salt
  • 1 1/2 lb Arctic Char fillet
  • 3 Tbsp extra-virgin olive oil plus additional for drizzling
  • 1/2 tsp black pepper
  • 1 orange, cut into wedges

Cooking Instructions

Put rack in lower third of oven and preheat to 425 degrees. Cut stalks from fennel bulbs, then chop the fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4 inch slices.

Toss fennel with oil, 1/2 tsp salt, and 1/4 tsp pepper in a 13×9 glad or ceramic baking dish. Cover tightly with foil and roast 10 minutes. Remove foil and roast another 5 minutes.

Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 tsp salt and pepper. Put fish skin side down on fennel in baking dish, spooning some of the fennel over the fish. Roast, uncovered, until fish is opaque and cooked through, for about 10 to 12 minutes.

Sprinkle fennel fronds and drizzle olive oil over fish. Serve with orange wedges for squeezing over fish.

arctic.char.with.fennel

Print Friendly

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

Print Friendly

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

Print Friendly

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

Print Friendly

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

Print Friendly

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

Print Friendly

Bacon Wrapped Scallops with Spicy Mayo

Ingredients

  • 1 1/2 lbs Sea Scallops
  • 1/2 lb thin sliced bacon
  • Olive Oil
  • 1 cup mayonnaise
  • 1/4 cup hot chili paste
  • 2 Tbsp chopped cilantro, plus more for garnish
  • 3 avocados, sliced
  • 2 heads Bibb lettuce

Cooking Instructions

Heat the broiler. Wrap each scallop with a slice of bacon and secure it with a toothpick. Place the wrapped scallops on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook in broiler for about 10 minutes or until the bacon is cooked through, turning once.

In a small bowl, mix the mayonnaise, chili paste, lime juice and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayo. Garnish with cilantro leaves.
Bacon wrapped scallops

Print Friendly

Baked Flounder with Panko and Parmesan

Ingredients

  • 4 Flounder Fillets
  • 1/4 cup butter, melted – divided
  • 1 cup panko bread crumbs
  • 2/3 cup grated parmesan cheese
  • 1/2 tsp kosher or sea salt
  • ground black pepper to taste
  • pinch thyme

Cooking Instructions

Preheat oven to 400 degrees. Lightly grease a large, shallow baking dish. Arrange flounder fillets on prepared baking dish and brush with 1 Tbsp melted butter. Combine remaining 3 Tbsp melted butter with bread crumbs, parmesan cheese, salt, pepper and thyme in a bowl; sprinkle over flounder.

Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork. Carefully transfer to a plate with a spatula.

oven-panko-flounder