55 Fish and Seafood Recipes a - z

Ahi Tuna Steaks

Pepper-Seared Ahi Tuna

 

2 lbs. Ahi tuna fillets
1 tsp. seat salt
3 tbsp. cracked black pepper
1 tbsp. coconut oil

 

Place Ahi Tuna fillet on a clean work surface. Lightly sprinkle all sides with salt. Generously sprinkle all sides with pepper. Coat a pan with coconut oil. When the pan is sizzling hot, add the Ahi and sear each side. Ahi should only sear for about a minute in total. Let the ahi cool before slicing and serving.

 

Alaskan Halibut Fillet

Baked Halibut

 

½ cup softened butter

½ cup mayonnaise

1 cup grated Parmesan cheese

4 tbsp. chopped green onion

8 cloves minced garlic

4 dashes of Tabasco

1 tsp. sea salt

½ tsp. ground black pepper

1 lemon juiced

2 lbs. halibut filets 1" thick

 

Preheat oven to 450 degrees. Season halibut with sea salt, black pepper, and lemon juice. Place filets in a baking dish. Bake for 6 minutes.

Mix all remaining ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.

 or:

Grilled Halibut

 

2 lbs. halibut fillets
1 ¼ tbsp. coconut oil
2 fresh lemons
5 cloves of garlic chopped
1 ¼ tbsp. freshly grated ginger root
2 ½ tbsp. freshly minced cilantro
3 ¾ tbsp. granulated sugar
1/3 cup fish sauce
3 ¾ tbsp. sesame oil
3 ¾ tbsp. rice wine vinegar
1 ½ tsp. sea salt
1 tsp. ground black pepper

 

Rinse the fish under cold running water and pat dry with paper towels. Arrange the fish in a glass baking dish just large enough to hold them.

Using a mortar with a pestle, pound the garlic, ginger, cilantro, and sugar into a paste. Work in the fish sauce, sesame oil, vinegar, salt, and pepper. Spoon the marinade on both sides of the fillets. Cover the fish and refrigerate for 30 minutes, turning once.

Preheat the grill to high heat and brush the grates with oil. Grill for about 4 minutes per side, drizzling lemon juice on the fillets as the cook.

Transfer to serving platter and serve immediately with lemon slices.

 

Alaskan King Crab Legs

Quick-Steamed King Crab

 

3 to 4 pounds Alaskan king crab legs and claws
1 stick butter
Lemon wedges for garnish

 

Melt butter: Melt the butter in a small pan on a stove and keep warm on the lowest setting.

Steam the crab legs: Set a steamer tray inside a large pot and pour enough water inside to steam the crab. Remember, you are only reheating the crab, so you will only need about an inch of water, tops. Bring this to a boil before laying the crab legs on the steamer. Cover the pot and steam for 5 minutes.

Make cuts into crab shells: Remove the crab legs and use kitchen shears to cut the shells. You can either totally remove the meat from the shell or just get each one started for your guests. Serve with the melted butter and lemon wedges on the side.

 

Alaskan Spot Prawns

Sautéed Spot Prawns in Garlic and White Wine

 

2 tablespoon olive oil
12 local spot prawns (16/20 count)
2 cloves garlic (chopped fine)
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons parsley (chopped fine)
¼ cup of a sweeter white wine

 

Peel and de-vein the prawns OR butterfly them by making an incision on the back of the prawn. Make the incision on the thicker half only and about half way through.

Season the prawns with the salt and red pepper flakes

Preheat a large fry pan on medium-high heat. Once the pan is hot, add the olive oil, wait 5 seconds and then add the prawns.

Cook the Spot prawns for 30 seconds per side.

Just before the prawns finish cooking, add the garlic and parsley and toss for about 10 seconds.

Add the wine and remove from the pan immediately and serve.

 

Atlantic White Shrimp (P/D, 21/25ct.)

Grilled Shrimp

 

Jumbo Shrimp: You will need about a pound peeled and de-veined. 
Salt and Pepper: Add salt and pepper to taste before soaking the shrimp in marinade.
Red Wine Vinegar: Adds a tangy taste and tenderizes the
Garlic Cloves: Rich depth of flavor
Italian Seasoning: Use a store bought mix, or make your own by adding a pinch of basil, oregano, rosemary, and thyme.
Lemon Juice: The acidity will help break down the shrimp and tenderize it.
Soy sauce: Either regular or low sodium will work great, it is just up to your preference.
Dijon mustard: Bold flavor and a bit of acid to tenderize.
Worcestershire sauce: Adds savory, sweet and tangy flavors to the marinade

 

Season and Marinate shrimp: Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce.  Add the shrimp and let marinate for at least one hour or overnight.

 

Bay Scallops

Sautéed Bay Scallops with Garlic Butter and Parsley

 

4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
1/2  cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

 

Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.

Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.

Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.

Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.

Spoon scallops over buttered toast and serve immediately.

 

Bigeye Tuna Steaks

Seared Tuna with Japanese Salsa

 

2 Big Eye tuna steaks about 1 1/4 inch in thickness, 8 oz. each)
1 teaspoon minced or pressed garlic
Salt and pepper
2 teaspoons vegetable oil
¼ cup sake
2 tablespoons soy sauce
¾ cup finely chopped tomatoes
2 tablespoons finely chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)

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Pat tuna with paper towel. Discard towel.

Spread garlic on both sides of steaks

Sprinkle with salt and pepper

Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side.

Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

 

Black Cod Fillet

Miso Grilled Black Cod

 

4 black cod fillets, about 1/2 lb. each, skin on
1/4 cup sake
1/4 cup mirin
4 tbsp. white miso paste
3 tbsp. sugar
1 tbsp. olive oil

 

In a medium saucepan over high heat, bring the sake and mirin to a boil. Boil for 20 seconds to evaporate the alcohol. Reduce the heat to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat to high and add the sugar, whisking continuously. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Prepare, clean, and pat dry the fillets. Place the fillets in a shallow glass dish, coat the fish with the miso marinade, and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

Preheat oven to 400 degrees. Heat olive oil in an oven-proof skillet over high heat on the stove. Gently absorb any excess miso clinging to the fillets using a paper towel. Place the flesh of the fish on the pan and cook for 3 minutes. Flip and continue cooking for 3 minutes. Transfer to the oven and bake for 5 minutes and the fish is opaque and flakes easily.

 

Black Grouper Fillet

Grilled Grouper with Lime Butter

 

3 pounds of grouper fillets
4 tablespoon softened unsalted butter
4-6 tablespoons lime juice
zest of 2 lime
salt & freshly ground black pepper to taste

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Heat a grill on medium to medium high heat.

Stir the zest and juice of one key lime into the softened butter.

Brush Key lime butter on each grouper fillet and season with salt & pepper.

Place fillets on the grill and cook approximately 6 minutes per side. When cooked, the fish will become opaque and flaky.

 

Once the fillets are cooked through, place on serving dish and brush with any remaining butter.

Serve with additional lime wedges or Pico de Gallo if desired.

 

Black Marlin Steaks

Grilled Marlin

 

4 (6 to 8-ounce) marlin steaks
Vegetable oil
1 large carrot, julienned
1 cup red cabbage, shredded
1 cup bok choy, thinly sliced
1 cup Chinese cabbage, shredded
1/2 Vidalia onion, thinly slice
1/2 lemon, juiced
1/4 cup orange juice
2 tablespoons honey mustard
3 tablespoons poppyseed dressing
Salt and pepper
1/2 to 1/3 cup olive oil

 

Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm.

Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes.

In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.

 

Black Tiger Prawns (XL, shell-off)

Salt and Pepper Prawns with Garlic

 

2 pounds jumbo prawns
1 1/2 tablespoons red Hawaiian sea salt (Kosher salt works fine too)
2 tablespoon corn starch
3 tablespoon coconut oil
fresh ground pepper
4 tablespoons butter
10 large cloves fresh garlic, chopped
Hawaiian sea salt and fresh black pepper
5 teaspoon dry sherry or white wine
1/2 cup chopped cilantro

 

In a medium bowl, toss the prawns with the salt. Massage the prawns with the salt for 10 seconds, set aside for 10 minutes.

Fill the bowl with just enough water to cover the prawns. Allow the shrimp to rest in the brine for 15 minutes.

Strain the shrimp and pat dry with a paper town. Do not rinse.

Sprinkle the starch over each side of the prawns.

Heat a frying pan on medium heat with coconut oil.

When the pan is hot, add the prawns. Cook each side for less than 1 minute and season with black pepper.

Remove the shrimp to a plate immediately.

Add the butter and garlic to the pan. As the butter melts, grab the handle of the pan and swirl the garlic around. The goal is not to burn the garlic.

Once the butter is nearly melted completely, add back the prawns and cook for an additional 30 seconds on each side, seasoning with a touch of Hawaiian sea salt and more pepper.

Garlic should be slightly browned and even crispy but not burnt.

Remove the prawns to a serving bowl or plate.

Some of the garlic may have stuck to the pan. Add the sherry and using a wood spoon, scrape the bottom of the pan so all the garlic is loose.

Cooking time is less than 20 seconds. Pour the butter garlic mixture over the prawns.

 

Finish the dish off with the chopped cilantro.

 

Blue Marlin Steaks

Chili Vinegar Grilled Blue Marlin

 

1 ½ lbs. blue marlin steaks
1 tbsp. apple cider vinegar
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. cumin
½ tsp. chili powder
1 tsp. sea salt
½ tsp. ground black pepper
½ tsp. paprika
1/3 cup chopped parsley
1 tbsp melted butter
1 tsp chopped garlic
2 lemons zested and juiced
½ cup softened butter

 

Preheat grill to medium high heat. Wash, clean, and pat dry steaks. Place them in a baking dish and sprinkle both sides with sea salt and freshly ground black pepper. In a separate bowl, mix softened butter, chopped parsley, salt, lemon juice together and set aside.

In a small sauté pan, brown the chopped garlic with 1 tablespoon of butter. Transfer the garlic to a small mixing bowl and add the apple cider vinegar, garlic salt, onion powder, cumin, chili powder, paprika, lemon juice, and lemon zest. Pour atop of the blue marlin and marinate for 20 minutes, turning halfway through.

Grill the fish for about 6 minutes on both sides, basting the steaks with marinade continuously. Remove from heat and serve with lemon butter.

 

Caribbean Lobster Tails (XL)

Butterflied Lobster Tails

 

Lobster Tails
Salt and Pepper
Butter
Garlic Cloves
Paprika
Thyme
Rosemary
Parsley 

 

Get Prepared: Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.

Whisk together the garlic herb butter: In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each one.

Broil: Broil the lobster for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

 

Chilean Sea Bass Fillet

Baked Chilean Sea Bass with Wasabi Peas

 

1 tbsp. avocado oil
2 lbs. Chilean Sea Bass
sea salt, to taste
1 tbsp. teriyaki sauce
1/4 cup wasabi peas, crushed
3/4 cup white wine
1 lemon juiced
1/4 cup heavy cream
4 tbsp butter
1 tsp. wasabi paste
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tbsp. chicken stock 
½ tsp. sea salt
½ tsp. freshly ground black pepper

 

Preheat the oven to 350 degrees. Place the sea bass in a baking dish and coat with avocado oil and teriyaki sauce. Season both sides with salt and pepper and coat in the crushed wasabi peas. Bake for 20 minutes, then broil for 3 minutes.

Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

Use a small saucepan simmer the white wine and lemon juice. Let the sauce reduce and then add the heavy cream. Let it simmer before adding butter and wasabi paste.

 

Coho Caviar - Ikura

Herbed Vinaigrette and Coho Caviar

 

2oz jar of Alaskan Coho Caviar
1 ½ Scallions, shaved
1 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1 tbsp. finely chopped fresh Italian parsley
1 tbsp. finely chopped fresh dill
1 tbsp. thinly sliced fresh chives
1 tbsp. minced shallot
1 tbsp. lemon zest
1 tbsp. fresh lemon juice
1/2 tsp. fresh garlic paste
¼ tsp. sea salt
1/8 tsp. cracked black pepper
1 cup sour cream
1 package of water crackers for serving

 

In a medium bowl whisk together the scallions, oil, vinegar, Italian parsley, dill, chives, shallot, lemon zest, lemon juice, and garlic. Season with salt and pepper and continue to whisk.

 

Evenly spread the sour cream into a shallow bowl and make a well in center. Pour the freshly made dressing into the well. 

 

Dollop 2 ounces of Alaskan Coho Caviar on the edge of sour cream, and garnish with sprigs of fresh herbs. Serve with water crackers.

 

Corvina Fillet

Grilled Corvina

 

2 lb. Corvina Fillets
4 tomatoes, peeled, seeded, and diced
1 bunch of asparagus, steamed
1 1/2 cups of corn 
2 cups of cooked orzo
1 ½ cups chicken or vegetable broth 
Lemon for garnish

 

Preheat the grill to a high heat. Place the fillets in a baking dish and coat them with two tablespoons of olive oil. Salt and pepper both sides of the fish. Grill for 5 minutes on each side.

Using a sauté pan on medium heat, bring the tomatoes, asparagus, and corn together. Season with salt and pepper and continue to gently stir for three minutes. Add the orzo and broth. Reduce the heat. To serve, spoon the orzo onto a plate and rest the sea bass on top. Garnish with lemon.

 

Dover Sole Fillet

Pan Fried Dover Sole with Butter Sauce

 

2 lbs. dover sole fillets
3 tbsp. salted butter
3 tbsp. freshly chopped parsley
2 tbsp. lemon juice
2 tbsp. olive oil
¼ cup flour (almond preferably)
2 tsp. freshly ground black pepper
1 tsp. sea salt

 

Prepare, clean, and pat dry the fillets. In a shallow glass dish blend the flour with pepper and salt. Coat the fish on both sides with the flour and then shake off any excess flour.

Using a large non-stick frying pan melt the olive oil and a tablespoon of butter over medium heat.

Fry the soles on each side for 3 minutes or until golden brown.

Transfer the fillets to a clean plate and cover with tinfoil. Discard the browned butter that is still in the hot pan. Wipe it clean with kitchen paper. Then add the remaining butter to the pan and place it over medium-low heat until melted. Add the lemon juice and half of the chopped parsley. Season with a dash of pepper and salt.

Remove the butter sauce from the heat. Plate the fried soles and then drizzle with lemon butter sauce. Sprinkle with the remaining chopped parsley. Serve hot.

 

Dungeness Crabmeat (fresh)

Almost Traditional Crab Roll

 

For the Pickles:
1/2 cup apple cider vinegar
1/2 cup caster sugar
1/2 teaspoon Kosher salt
1 carrot (shredded)
1/2 red onion (thinly sliced, or scallions)
1/2 cup red radish (thinly sliced)
For the Mayonnaise:
1/2 cup mayonnaise
1 lemon (zest finely grated, juiced)
Optional: 1/2 teaspoon hot sauce (like Tabasco)
For the Rolls:
4 brioche hot dog rolls (regular hot dog rolls or sandwich rolls work great too)
1 pound Dungeness crabmeat
3 tablespoons chives (fresh, minced)
Salt (to taste)
Pepper (to taste)
4 to 8 lettuce leaves

 

 

Place the carrot, red onion, and radish into a large glass or stainless-steel bowl and pour the cooled vinegar mixture over. Cover and leave to marinate for 4 hours. 

Stir the mayonnaise, lemon juice, zest, and hot sauce (if using) together in a small bowl.

Lightly toast the hot dog buns or rolls, or place onto a heated grill or griddle pan for a few moments to lightly char.

Check through the crab meat carefully to make sure there are no broken bits of shell. Stir together the crab meat, mayo, and chives, then add salt and pepper to taste. Tuck a couple of leaves into each of the rolls. Divide the crab mixture between the rolls and pile onto the leaves.

Dress with a few pickles or serve on the side. Serve.

 

East Coast Sea Scallops (wild, U/10ct.)

Lemon Butter Sea Scallops

 

Escolar Fillet

Miso Glazed Escolar

 

6-ounce Escolar fillets

1/3 cup sake

1/3 cup mirin, (sweet Japanese rice wine)

1/3 cup light yellow miso, (fermented soybean paste)

3 tablespoons brown sugar, packed

2 tablespoons soy sauce

2 tablespoons green onions, chopped

2 tablespoons fresh basil, chopped

 

Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.

Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.

 

Fanny Bay Oysters

Live Fanny Bay Oysters with Mignonette Sauce

 

2 lbs. Fanny Bay Oysters
½ cup minced shallots
1 ¼ tsp. freshly ground white pepper
1/8 tsp. sea salt
1/8 tsp. sugar
¼ cup white vinegar
¼ cup unseasoned clear rice vinegar
1 lemon, cut into wedges

 

In a small bowl, mix the shallots, white pepper, sea salt, sugar, and rice vinegar. Transfer to the refrigerator to marinate for two hours.

Clean the shells of the oysters thoroughly with cold water.

Use a shucking glove or wrap the oyster in a kitchen towel to protect your hands while shucking.

Holding the flat part of the oyster shell upwards, insert your shucking knife in the hinge and twist until it opens.

Use the knife to release the oyster and place the oyster opened on a serving tray over ice.

Serve the Fanny Bay oysters with the mignonette sauce and lemon wedges.

 

Whole-Cooked Dungeness Crab

Flash Boiled Dungeness Crab, In-The-Shell

 

Bring a pot of water to a boil. A steady or rolling boil is fine for this method. 

Add the Whole-Cooked Dungeness crab to the water. 

Allow crab to boil for 3 minutes or until it is heated. Remember you are not cooking the meat because it was already cooked when the crab was alive.

You just want to heat it up. If you leave it too long, the crabmeat will become rubbery and lose flavor.

 
Drain the crab well

 
Prepare and serve as desired, typically with lemon and butter.

 

Halibut Cheeks

Pan-Seared Halibut Cheeks

 

2 lb Halibut Cheeks
8 TBSP Olive Oil, divided (more may be needed for sautéing)
4 Medium Shallots, about ½ cup finely diced
4Garlic Cloves, thinly sliced
1 tsp Herbs de Provence
The juice of one lemon, about 3/4 cup
2 cups White Wine, we used Chardonnay
1 Pint Cherry Tomatoes
Salt, to taste
Pepper, to taste
Zest of one lemon

 

Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.

In a large sauté pan, heat 2 tablespoons olive oil on medium heat. Add a few halibut cheeks at a time (working in batches to not overcrowd the pan) to the heated oil and cook until they are browned on one side, then flip and continue to cook on the second side until browned. This will take between 3 – 4 minutes per side.

While the halibut cheeks cook, heat 1 tablespoon olive oil on medium heat in a small saucepan. Add the finely diced shallots and sliced garlic to the pan. Cook for 2 minutes or until the shallots and garlic begin to soften. Next, add the herbs de Provence to the shallot mixture and cook for about 1 minute stirring. Add the lemon juice and wine to the shallot mixture and cook until the sauce reduces to about half. Once reduced, add the sliced cherry tomatoes and cook just until they soften. Season with salt and pepper to taste. Remove the sauce from the heat and serve with the halibut cheeks. Garnish with fresh lemon zest.

 

Hawaiian Opah Steaks

Seared Opah with Asian Greens

 

2 lbs.  opah steaks
4 handfuls baby spinach/baby kale
1 cup snow peas
1 cup edamame
⅓ cup & 2 tsps. avocado oil
8 scallions finely chopped
1 tbsp. freshly grated ginger
3 cloves freshly grated garlic
1 shallot minced
2 tsps. sesame oil
3 tsps. red wine vinegar
1 tsp. sea salt
½ tsp. freshly ground black pepper

 

Prepare snow peas by steaming on high for 2 minutes.

Heat a large skillet over high heat. Rub opah fillets with 1-2 teaspoons of avocado oil and sprinkle with salt and pepper.

Sear opah fillets about 1.5 minutes per side. Remove from heat and let rest.

In a small saucepan, heat the avocado oil, green onions, ginger, garlic and shallot. Stir briefly and then quickly remove from heat. Add sesame oil and red wine vinegar. Season with salt to taste.

In a large bowl combine greens, snow peas, and edamame. Toss with green onion dressing- start with 2-3 tablespoons and add more to taste.

Serve the greens topped with slices of seared opah. Drizzle the green onion dressing over the Opah.

Crack some sea salt and black pepper over the entire salad to finish.

 

Hawaiian Tombo Tuna Steaks

Grilled Albacore Tuna Wonton Tostada

 

1 1/2 lbs. loins of sashimi grade albacore tuna
2 tbsp. soy sauce
2 tbsp. Madeira/sherry
1 tbsp. olive oil
1 tsp. toasted sesame oil
1 1/2 cups kimchi
1 tsp. toasted sesame seeds
canola oil for frying
24 wonton wrappers

 

In a small bowl, combine soy sauce, Madeira, olive oil and sesame oil. Add the albacore fillet and roll in the marinade to coat it evenly. Marinate for 30 minutes at room temperature. Preheat grill to high heat. Grill the marinated albacore for about two minutes on each side. Remove the loin from the grill and let it rest while you make the crisps.

Line a baking sheet with paper towels. Put enough oil in a small sauté pan to reach ½-inch up the sides of the pan and heat on medium-high. Using a spatula, press the wonton wrappers one at a time in the hot oil. After the crisps are golden brown, drain them on the lined baking sheet. To assemble the tostadas, spoon a small mound of kimchi on top of each fried wonton then top with a slice of the grilled albacore.

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Seared Albacore Tuna

 

2 tsps. sea salt
1 tsp. cracked black pepper
2 lbs. albacore tuna loin
1 tablespoon virgin coconut oil
Freshly grated wasabi root
Soy sauce, for serving

 

Generously sprinkle salt and pepper on all sides of the loin. Heat coconut oil in a cast iron pan on medium high heat. Place the loin in the pan and sear on each side for approximately 1 minute. Remove from pan and let it rest. Garnish with freshly grated wasabi and a drizzle of soy sauce.

Kumamoto Oysters

Live Kumamoto Oysters with Cucumber Ginger Granita

 

24 Kumamoto oysters
2 lemons
1/2-cup dried seaweed
crushed ice
black and white sesame seeds

For Granita:

2 English cucumbers
3 cups water
1 cup sugar
1 oz. ginger, peeled and crushed
juice from half a lime
salt and pepper

 

Make a simple syrup by boiling sugar, water and ginger. Remove and chill. Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth. Strain puree through a chinois and place in a metal pan and put in freezer. With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.

 

Lingcod Fillet

Prosciutto Wrapped Baked Lingcod

 

2 x 6 oz ling cod
4 thin slices of prosciutto
3 large Jerusalem artichokes finely chopped
1 cup apple sauce unsweetened
2 sprigs fresh thyme
2 cup cream
1 tbsp. mince garlic
1 tbsp. mince shallot
½ lb. salted butter

 

Pre-heat oven to 350 degrees. Prepare, clean, and pat dry the fillets. Lay one slice of prosciutto down. Place lingcod on top. Place another slice of prosciutto on top of cod and wrap, rolling tightly. Use a non-stick baking mat inside of a rimmed baking sheet, bake for 8 minutes.

Once baked, turn on broil function and broil until the top prosciutto becomes slightly crispy.

Using a saucepan sauté the butter, garlic, and shallot on medium-high heat. Reduce to a low heat and add the Jerusalem artichokes. Cook until soft. Add cream, thyme, and apple sauce. Cook until consistency is thick and creamy. Pour mixture into blender and blend until smooth. Pass through fine strainer and season with salt to taste.

  

Live Pacific Razor Clams

How to clean:

Cut lengthwise

Mahi Mahi Fillet 

Grilled Mahi Mahi with Lime Butter

 

2 lb. fillets of mahi mahi
2 tbsp. olive oil
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
½ tsp. onion powder
½ tsp. cayenne pepper
1 ½ tsp. sea salt
1 tsp. cracked black pepper
6 tbsp. softened butter
3 limes zested and juiced

 

Preheat the grill to medium high heat.

Use a small mixing bowl and blend the softened butter, lime juice, and lime zest. Set the lime butter aside.

Place the fillets in a baking pan and coat with olive oil. In a separate small mixing bowl blend the spices, salt, and pepper. Season the fillets with the spice mixture, gently tossing and coating by hand.

Clean and oil the grates of the grill. Place the fillets on the grill and reduce the heat to medium. Grill for 3 minutes on each side. Remove from the grill and let them rest for several minutes. Brush the mahi mahi with the lime butter before serving or serve it alongside.

 

Manila Clams from the PNW (live)

Garlic-Steamed Manila Clams

 

 2 tbsp. olive oil
8 cloves garlic, chopped
2 small shallots, minced
1 cup dry white wine
¹⁄₂ cup clam juice
3 tbsp. unsalted butter
2 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
2 lb. Manila or little-neck clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving
Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.

 

Mediterranean Mussels (live)

Mediterranean Mussels With Wine

 

8 slices (1/2 inch thick) crusty Italian bread
2 Tbsp. olive oil, divided
1/4 tsp. crushed red pepper flakes (optional)
1 large onion, chopped
1 large clove garlic, finely chopped
1/2 cup dry white wine OR chicken broth
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 bags (2 lbs. ea.) mussels, well scrubbed*
2 Tbsp. finely chopped fresh parsley

 

Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.

Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.

 

North Atlantic Lobster Tails (XL)

Grilled Maine Lobster Tails

 

For Lobster Tail

• Fresh or frozen Maine Lobster tails (1 tail per person) or split Maine Lobster tails (1-2 per person)
• Butter
• Salt (to taste)
• Chopped fresh parsley
• Fresh lime juice (1 tablespoon)

For Lobster Dipping Sauce

For Lobster Tail

1. If starting with whole tails, begin by thawing them (if frozen). If starting with split tails, move on to step 3.
2. Split tails and remove intestinal tract.
3. Sprinkle sea salt on meat side.
4. Place shell down on a hot grill shell down; baste meat side with butter (liberal amounts) for approximately 3 minutes.
5. Sprinkle the fresh lime juice and chopped fresh parsley.
6. Flip and grill meat side down until meat is opaque (loses its translucent), approximately 3–5 minutes.

For Lobster Dipping Sauce

 

Northern Shrimp (Canada) 

Shrimpmeat Salad on a Hawaiian Bun

 

2 pounds shrimpmeat, pre-cooked, peeled, deveined, tails removed
2 tsp hot sauce Tabasco or similar
2 tsp lemon zest
2 tbsp fresh dill minced
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
4 tbsp lemon juice
4 tbsp Greek yogurt, plain or sour cream
1/2 cup mayonnaise
2 celery rib minced, with leaves
1/2 cup red onion diced
4 radishes chopped, optional
Salt and fresh cracked black pepper to taste
Soft Rolls or Hawaiian-type rolls
Butter lettuce for garnish

 

Quickly rinse the pre-cooked shrimpmeat in a colander under cold water. Set aside.

In a medium bowl, add all the remaining ingredients. Taste and adjust salt and pepper or add more of any ingredients you want to, like hot sauce or mustard.

Add the shrimp to the dressing, tossing until all the shrimp is covered.

Serve the shrimp salad either on bib lettuce cups as a salad main dish, or on toasted, buttered buns with the lettuce also on the bun for a sandwich.

If serving as sandwiches, slice the buns and lightly butter. Place the buns under a broiler, butter side up until just starting to turn golden around the edges.

 

Opakapaka Fillet

Grilled Opakapaka

 

3 opakapaka whole, gutted
¼ cup julienned ginger
1 cup fresh cilantro leaves
1 cup kaffir lime leaves
2 cups & 4 tbs. olive oil
1 ½ tsp. sea salt
2 tsp. freshly ground pepper
2 cups ponzu
5 garlic cloves
2 tsp. sea salt
2 tsp. freshly ground pepper
1 egg
1 lemon freshly juiced
2 dashes Tabasco
2 tbs. curry powder
1 ¼ cup chopped cilantro
2 tbs. ground cumin
2 tbs. whole coriander seeds
4 green onions sliced
1 tbs. ginger peeled and grated
1 cup Italian parsley
2 tbs. cumin seeds, toasted

 

In a food processor, combine three cloves of garlic and 1/4 tsp. salt and process until the garlic is minced. Add the egg and with the processor running, slowly drizzle in about 3/4 cup of the olive oil, 3 tbs. of the lemon juice, and the Tabasco. Then drizzle in the remaining 1/4 cup olive oil, curry powder, 1 tsp. salt and 1 tsp. pepper until smooth and process until smooth. Transfer to a bowl. The curry aioli can be refrigerated for up to 5 days.

In a high-speed blender, combine 1 cup of cilantro, the ground cumin, coriander, green onions, grated ginger, olive oil, parsley, 2 cloves of garlic and 2 tsp. salt and blend until smooth. Transfer to a bowl and stir in the remaining lemon juice, cumin seeds and 2 tbs. of chopped cilantro. Cover and refrigerate the cilantro chutney until ready to serve.

Prepare the grill to a high heat. Rinse each fish under cold running water and pat dry with paper towels. Using a sharp knife, make 3 diagonal slashes, almost to the bone, across both sides of each fish.

In a bowl, toss together the julienned ginger, remaining cilantro, and kaffir lime leaves. Set aside a quarter of the mixture. Using the remaining three-quarters, stuff the body cavity of each fish, dividing the mixture evenly. Rub both sides of each fish with 1 Tbs. of the olive oil and sprinkle with salt and pepper. Tuck the remaining ginger mixture into the slits in the fish, dividing it evenly. Place the fish in a mesh grill pan and place on the grill. Cook about 4 minutes. Turn the fish and continue grilling about 4 minutes more. Transfer the fish to a large platter.

To serve, pour the ponzu sauce, curry aioli and cilantro chutney into small serving bowls.

 

Oregon Pink Shrimp (wild, fresh)

Just put these tiny little guys on your favorite salad because they are incredible!

 

Pacific Blue Mussels (live)

Thigh Style Mussels

 

2 pounds of Penn Cove Mussels
2 tbs. of Vietnamese or Thai Fish Sauce
2 Cans of coconut milk
2 tbs. finely chopped fresh ginger
2 tbs. chopped cilantro
2 tsp. of ground red Thai pepper

 

Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off' odor. Sauté coconut milk, fish sauce, ginger, pepper on medium high until sauce thickens. Add mussels and cook 5-6 minutes or until mussels open and meats are not translucent. Stir mussels into sauce then Sprinkle with chopped cilantro and serve with steamed rice or crusty bread.

 

Pacific Rockfish Fillet (fresh, wild)

Alaska Rockfish Tacos

 

2 cups very thinly shredded cabbage preferably Napa
1 red onion halved and very thinly sliced
1 teaspoon minced seeded jalapeno pepper
2 tablespoons cider or rice wine vinegar
3 tablespoons vegetable or canola oil divided
Coarse salt and freshly ground pepper to taste
12 6-inch corn or flour tortillas
1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic finely minced
3 teaspoons lime juice

 

Serve with any or all of the below:
Diced avocado
Fresh cilantro leaves
Lime wedges
Tomatillo or regular salsa
Sour cream

 

Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.

Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.

Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.

Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

Paddlefish Caviar

Blini with Paddlefish Caviar and Crème Fraîche

 

1/4 cup whole wheat flour
1/2 cup buckwheat flour (use more whole wheat
  flour if buckwheat is unavailable)
2 cups sifted all-purpose flour
1 1/4 tsp. active dry yeast
1 tsp. sugar
1 cup warm water
1 cup milk
3 eggs, separated
1/2 tsp. salt
2 Tbs. unsalted butter, melted
Vegetable oil for frying
4 to 6 oz. caviar
1 pint crème fraîche

 

In a small bowl, make a sponge by combining the whole wheat flour, buckwheat flour, 1 cup of the all-purpose flour, the yeast, sugar and warm water; stir until blended. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

In a small saucepan over medium heat, scald the milk by cooking it to just under a boil. Let cool to room temperature and set aside.

In a large bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter until smooth. Stir in the scalded milk, then stir in the remaining 1 cup all-purpose flour until smooth. Fold in the sponge until the batter is smooth. Cover tightly with plastic wrap and let stand in a warm place to rise, 30 to 40 minutes.

In a large copper or other mixing bowl, using a whisk, beat the egg whites until stiff peaks form. (When the whisk is lifted out of the bowl and inverted, the whites on the end of the whisk should remain upright, with just a slight bend at the tip.) Using a spatula, gently fold the egg whites into the batter and let stand for 10 to 12 minutes.

In a large nonstick fry pan or griddle over medium heat, warm just enough oil to coat the bottom of the pan. Using a tablespoon, drop the batter onto the pan (1 Tbs. batter will make a blini 3 inches in diameter). Cook 3 to 5 blini at a time; do not crowd the pan. Cook until golden, 2 to 3 minutes per side.

Fill a large serving bowl with chipped ice, and set the jars of caviar and a dish of crème fraîche on top. Serve the blini alongside. Makes 50 to 60 blini.

 

Petrale Sole Fillet (fresh, wild)

Pan-seared Petrale Sole in Herb Butter Sauce

 

1 1/2 pounds fresh petrale sole fillets
Salt, to taste
2 tablespoons extra virgin olive oil
3 tablespoons minced shallots
1/4 cup dry white wine
2 tablespoons, cut into 4 pieces, cold, unsalted butter
Fresh thyme leaves (or any fresh herb for flavor)
Minced fresh chives
Lemon wedges (use Meyer lemons if available)

 

Pat dry the fillets, lightly salt:

Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice.

Lightly salt the fillets on both sides.

Brown the fillets on both sides:
Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides.
Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

Cook shallots:
Add shallots to the pan and sauté until soft.

Make sauce:

Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan.
Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.
Serve immediately.

Razor Clam Meat (prev-froz, wild) 

Sautéed Razor Clam Meat

 

1 pound razor clams, patted dry
3/4 cup all-purpose flour
3/4 cup cornmeal
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil for cooking

2 cloves garlic, smashed
1 teaspoon lemon zest
Kosher salt to taste

 

To make sauce, melt butter in a small saucepan over low heat.

Add garlic and lemon zest. Skim off any foam from surface. Keep warm while cooking clams.

In a shallow dish, mix together flour, cornmeal, salt and pepper.

Heat a sauté pan over medium-high heat and generously coat with oil.

Dredge each clam in flour mixture, shaking off excess.

Add to hot pan in a single layer. Do not crowd.

Cook for 2-3 minutes per side, taking care to not overcook.

Drain on a paper towel-lined plate and serve immediately with butter sauce.

Try adding to a sandwich with lettuce, tomato, and your favorite aioli.

Red Snapper Fillet

Grilled Red Snapper

 

2 lb. red snapper fillets with skin
1 tsp. salt
½ tsp. black pepper
3 tbsp. fresh lemon juice
6 tbsp. extra-virgin olive oil
1/3 cup thinly sliced fresh basil

 

Preheat broiler and oil a large shallow baking pan (1 inch deep).

Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).

Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.

While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

 

Spearfish Steaks

Creole Baked Spearfish

 

3 lbs. spearfish steaks
8 oz. sliced cremini mushrooms
1 onion thinly sliced
2 celery stalks diced
1 green bell pepper sliced and halved
4 tbsp. olive oil
4 tbsp. lemon juice
4 tsp. Sea salt
4 tsp. ground black pepper
1 ½ tsp. Creole seasoning blend
4 bay leaves minced
2 dozen grape tomatoes
8 tbsp. water or broth

 

Preheat the oven to 400 F.

Heat the olive oil in a skillet over medium heat. Sauté the mushrooms, onion, celery, and bell pepper, stirring until the vegetables are tender. Add the lemon juice and stir to combine the ingredients. In a large baking dish, spread out half of the sautéed vegetables.

Generously sprinkle the steaks with sea salt and pepper. Lay the spearfish steaks on top of the sautéed vegetables. Sprinkle the spearfish steaks with the Creole seasoning and bay leaves. 

Spread out the tomatoes over the spearfish steaks. Sprinkle remaining sautéed mixture over the fish and drizzle with the water or broth.

Use foil to cover the dish and bake for about 20 to 25 minutes.

 

Squid Tubes and Tents (wild)

Kung Pao Calamari

 

Kung Pao Sauce: 
1/2 cups plum sauce
3 tablespoons rice wine vinegar
2 tablespoons roasted chili garlic sauce
2 tablespoons sesame oil
Pinch black sesame seeds
Pinch white sesame seeds
1/4 bunch fresh cilantro, chopped fine
Flour Dredge (or substitute your favorite store-bought fish fry mix):
2 pounds corn flour
1 tablespoon baking powder
Salt and ground pepper
 
Calamari:
2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings
15 ounces sliced hot pepper rings, drained
5 to 10 ounces dry roasted peanuts
5 ounces chopped scallions
Lemon wedges, for garnish, optional

 

For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.

For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.

 
For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating. Do not let it get clumpy. From the dredge carefully drop the flour coated rings into the hot oil. Fry the rings for 1 minute, and add the hot pepper rings to the oil. Let fry until the calamari is golden brown, about 30 seconds longer. Drain the calamari and peppers well.

To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers. Sprinkle the dry roasted peanuts and scallions over each dish. Garnish with lemon wedges if desired and serve.

 

Striped Bass Fillet, East Coast (fresh)

Grilled Striped Bass

 

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.

Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

Striped Marlin Steaks 

Grilled Striped Marlin

 

1 ½ lbs. striped marlin steaks
2 limes; 1 ½ juiced, ½ sliced
1 tsp. cracked pepper
1 ½ tsp. sea salt
2 tbsp. coconut oil

 

Wash, clean, and pat dry steaks. Place them in a baking dish, squeeze lime juice all over steaks, and sprinkle both sides with sea salt and freshly cracked black pepper. Refrigerate for two hours to marinate. Preheat grill to medium-high heat. Grill steaks for three minutes on each side, basting with any remaining marinade as it cooks. Serve hot alongside a fresh green salad.

 

Swordfish Steaks

Grilled Swordfish

 

2 lbs. 1” thick swordfish steaks
1/3 cup soy sauce
¼ cup canola
¼ cup peanut oil
2 lemons zested
¼ cup freshly squeezed lemon juice
¼ cup minced ginger root
4 cloves minced garlic
2 tbsp. Dijon mustard
2 tsps. sea salt

 

Combine the soy sauce, peanut oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that is barely large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate overnight. 

Preheat the grill to medium high heat. Brush the grate with canola oil. Remove swordfish from the marinade and sprinkle salt generously on both sides. Grill for 5 minutes on each side. Place on a platter and allow to rest for 5 minutes. Serve hot or warm.

 

True Cod Fillet

Baked True Cod

 

2 lbs. skinless cod fillets

2 tsp. sea salt
1 tsp. freshly ground black pepper
4 tbsp. olive oil
2 lemons
4 cloves of garlic, thinly sliced
4 sprigs fresh rosemary
4 sprigs fresh thyme
1/4 cup chopped Italian parsley

 

Preheat oven to 400 degrees. Pat fish dry with a paper towel and generously season all over with salt and pepper.

Coat 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer. Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.

Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.

Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon, and serve.

Or...

Panko Breaded True Cod

 

3 lbs. cod fillets
1 cup panko
¼ cup fresh dill chopped
1/4 cup mayonnaise
1 tbsp. Coleman’s mustard
1 tbsp.  freshly squeezed lemon juice
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 lemon cut into 8 pieces

 

Preheat oven to 450 degrees. Toss the panko crumbs with 1/2 of the dill. In a separate bowl, mix the remaining dill, mayonnaise, mustard, and lemon juice together.

Pat the cod dry with paper towels, then season with salt and pepper. Lay the cod spaced out in a baking dish sprayed with cooking spray.

Brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise. Bake for about 15 minutes on middle rack until the crumbs are golden brown and the fish flakes apart.

Serve with lemon wedges if desired.

 

Beluga and Osetra and Sevruga Caviars

There are many ways to eat caviar but its best to eat it naturally, without anything. Only a small amount at a time, no more than a teaspoon. Eating caviar this way ensures you enjoy the real flavor without any additions. Even a spoon has a flavor profile, and you don't want anything to interfere with the real flavor.

Don't use a metal spoon! That might sound a bit strange, but caviar is traditionally served with a Mother of Pearl spoon. You can also use a gold spoon, but who has that lying around. A crystal or ceramic spoon works. Why? The flavors of the caviar is delicate and can react with metal or silver spoons. If I buy cheap caviar, I don't bother because most of the time it's not real caviar and the taste won't be impacted. If you are buying real caviar, follow this rule.

Always serve the caviar cold, with the caviar tin placed on crushed ice. There are caviar serving bowls out there, which are basically glass nesting bowls that you can fill with ice. I don't transfer the caviar from the tin it came from, as I don't want to damage the delicate eggs. I just grab a small bowl, fill with crushed ice, and place the caviar when I'm ready to serve.

Eat the caviar in one sitting. This is kind of more of my rule. Technically, caviar can go back into the fridge for up to 3 days after opening, but air starts to negatively impact the caviar. Why would you risk it, and there isn't a lot of caviar. Just enjoy it all at once.

Keep the caviar refrigerated as cold as you can, in the back of the fridge. Sturgeon Caviar only lasts about 6 weeks unopened, under the right conditions, and depending on how long your supplier has had it (please ask) will depend how long you can keep it fresh in the fridge.
How many servings of caviar for a single person? Real Caviar is usually sold in 1oz or 30 gram tins, and each tin serves 1-2 people. Because it's so expensive, it's enjoyed sparingly.

 

BEAD AND BUTTER - RUSSIAN STYLE

Not all caviar is fancy, and I like to enjoy the more affordable supermarket or Russian store caviar this way. Just slice a piece of your favorite bread (I use a baguette or Russian Black Rye). Generously slather with butter, don't use margarine. Spread a layer of caviar over the buttered bread. It's a caviar sandwich. It might sound a bit strange, but trust me, it's delicious.

 

CAVIAR ON BLINIS

This is my favorite way to eat caviar, on small yeasty blinis. You will need a hard boiled egg, onion, sour cream or smetana, and fresh dill. Some people don't like introducing flavors to caviar, but I enjoy how the flavors go together. I use store bought blinis, which are like small appetizer size, yeasty pancakes, often make with buckwheat. Caviar Blinis are the base, then you build your flavors. You can also add caviar into the large traditional blini, but this won't look like the appetizer.

To build your Caviar Blini, start with a generous dollop of sour cream on the blinis, and then layer your favorite ingredients. I usually add everything, some chopped egg yolk, egg white, onions, fresh dill and complete with a spoonful of black caviar. Some people add a squeeze from a lemon wedge for a citrus kick.

Wahoo (Ono) Steaks

Grilled Ono with Gingered Quinoa

 

2 lbs. ono fillets
4 tbsp. olive oil
½ tsp cayenne
1 tsp. sea salt
1 tsp. black pepper
2 cloves of garlic minced
2 zucchinis sliced
½ cup diced red onion
½ cup cherry tomatoes, halved
1 carrot shredded
1 inch of fresh ginger julienned
¼ cup cilantro
2 cups of cooked quinoa

 

Preheat the grill to a high heat. Place the fillets in a baking dish and coat them with two tablespoons of olive oil. In a small mixing bowl blend the sea salt, pepper, and cayenne before seasoning both sides of the fillets. Grill for 3 minutes on each side.

Using a large sauté pan on medium heat, brown the garlic. Reduce the heat to low and gently stir in the zucchini, ginger, and carrot, continuing to sauté for another minute. Add in the cherry tomatoes, red, onion, quinoa, and the cilantro.  Season with salt and pepper to taste.

  

White Shrimp (26/30 EZ-Peels)

White Shrimp with Orange Beurre Blanc

 

2 lbs. EZ-Peel White Shrimp
1 tbsp. extra virgin olive oil
Salt and pepper
2 oranges, ½ of one zested and both squeezed
1/2 cup (120 ml) white wine
2 teaspoons minced shallots
1/2 pound (2 sticks, 225 g) cold, unsalted butter
Salt and white pepper



Using a sauce pan on medium high, stir together the juice, zest, wine, and shallots. Cook until it reduces and is syrupy. Lower the temperature and whisk in the butter vigorously seasoning with salt and pepper to taste. Keep the sauce warm and do not allow to boil. 

Heat a skillet on medium high heat and warm the olive oil. Drain the shrimp and season with salt and pepper. Sear the shrimp on each side for 45 seconds. 

Promptly transfer the shrimp to a serving dish and drizzle with the Beurre Blanc sauce.

 

Whole Pacific Octopus (wild)

Grilled Wild Pacific Octopus

 

2 lbs. whole wild pacific octopus
2 tbsp. olive oil
2 cloves of chopped garlic
1 lemon, squeezed
½ tsp. dried oregano
2 tsp. chopped Italian parsley
sea salt and freshly ground black pepper to taste

 

Using a large pot, place the octopus inside and fill with enough water to cover completely. Bring to a boil and allow to boil for 40 minutes.

Remove octopus from hot water, rinse, and place in a bowl. Drizzle with olive oil and add chopped garlic. Allow it to rest at room temperature, for 30 minutes to 1 hour.

Preheat a grill to medium-high heat.

Cut off each of the tentacles from the octopus and discard the head. Grill for 3-4 minutes per side, until charred.

Remove from heat and place in a bowl.

Drizzle with olive oil and fresh lemon juice. Season with salt and pepper, oregano, and parsley on top.

 

Wild Gulf Whites (large, shell-off)

Gulf White Shrimp with Collard Greens

 

1 lb. Wild Gulf White Shrimp
2 cloves of minced garlic
1 chopped yellow onion
½ lb. chopped and stemmed collard greens
1 cup of cannellini beans, rinsed and drained
1 lemon, squeezed
1 tsp. sweet smoked paprika
1 tsp. Aleppo or Ancho pepper flakes
1 tbsp. and 4 tsp. olive oil
sea salt and freshly ground black pepper, to taste

 

Preheat the oven to 425 degrees.

Use a sheet pan to toss the shrimp with garlic and 2 teaspoons of olive oil. Season lightly with salt and pepper. Spread in an even layer and roast for 7 to 9 minutes. Turn the shrimp halfway through roasting.

In a frying pan over medium heat, sauté the onion in 2 teaspoons of olive oil. Season with salt and pepper and stir frequently for 3 to 4 minutes. Gently stir in the collard greens and ¾ cup water and continue to cook until the greens are tender, and the liquid has reduced. Add the cannellini beans, folding them into the greens, continuing to cook for 2 or 3 minutes.

Remove the frying pan from the heat. Stir in the wild gulf white shrimp and 1 tablespoon lemon juice. Season with salt and pepper to taste.

In a small bowl, whisk together the paprika, 1 tablespoon lemon juice, 1 tablespoon olive oil, and the pepper flakes. Season with sea salt and freshly ground black pepper to taste.

Transfer the collard greens and shrimp to serving bowls and dress with paprika-lemon drizzle.

 

Wild King Salmon Fillet

Alderwood Planked King Salmon

 

3 lbs. king salmon fillet
1/3 cup ground black pepper
1 cup packed brown sugar
3 tbsp. sea salt
1 tbsp. water

 

Place an Alderwood plank in water with a weighted object on top to soak overnight. In a mixing bowl, blend the sea salt and brown sugar.  On a rimmed baking sheet, pat the mixture over the fillet until it is fully covered. Place in the refrigerator overnight.

Rinse the brine off the fillet in cold water and then pat dry. Using the previously soaked wood plank, lay out the fillets and season with freshly ground black pepper. Smoke the king salmon for at least 2 hours. The fish should flake with a fork but not be too salty. As the fish smokes, the salt content reduces. When the Salmon is about thirty minutes away from being finished, combine brown sugar and water to form a paste. Generously brush the mixture over the salmon and continue to smoke.

---

Baked Wild King Salmon

 

4 tbsp. salted butter
4 tbsp. minced chervil, parsley, or dill
2 lb. king salmon fillet
1 tsp. sea salt
2 tsp. ground black pepper
1 lemon, sliced and halved

 

Preheat the oven to 475 degrees. Using a roasting pan just large enough to fit the salmon, melt the butter and half the herbs in the oven. Let the butter and herbs begin to sizzle, and then remove from the oven.

Place the salmon in the flesh side down roast for 4 minutes. Take the pan from the oven and peel the skin off the fillet. Season with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast for 3 more minutes. Remove from oven and cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon slices.

 

Wild Coho Salmon Fillet

Grilled Coho Salmon

 

2 lbs. Coho salmon fillets
1/3 cup tahini
3 tbsp. coconut aminos
3 tbsp. balsamic vinegar
¼ cup thinly sliced green onion
2 tsp. packed brown sugar
2 cloves of garlic minced
1 tsp. ground ginger
1 ½ tsp. crushed red pepper flakes
1 tsp. sesame oil
¼ tsp. sea salt
1 tsp. black sesame seeds

 

Place salmon filets in a medium, nonporous glass dish.

In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.

Whisk together and pour over the fish to cover. Marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish flakes with a fork. Turn over halfway through cooking.

 

Wild Sockeye Salmon Fillet

Pan-Seared Sockeye Salmon Fillet

 

2 lbs. sockeye fillets
¼ cup mayonnaise
1 tbsp. stone ground mustard
2 tablespoons fresh lemon juice
2 tsp. Herbs de Provence
1 tsp. sea salt
1 tsp. ground black pepper
1 tbsp. butter

Heat your pan over medium high heat. Once the pan is hot, put in the salmon fillets skin side down, make sure it sizzles. Spoon a little more mayonnaise mixture on top of the fillets, enough to cover each fillet. Cook skin side down for 5-7 minutes until crispy and browned. Then flip them over and cook an additional 3-5 minutes until they are beautifully golden.

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Baked Sockeye Fillet

 

2 ½ lb.  sockeye salmon fillets
½ tsp. sea salt
3 tbsp. green onions, chopped
1 tbsp. dried onion flakes
Avocado oil cooking spray
1/2 cup maple syrup
1/4 cup water
2 tbsp white or rice vinegar
1 tbsp cornstarch
1 small garlic clove, grated
1 tsp sea salt
1/2 tsp red chili pepper flakes

 

In a medium saucepan, combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes. Bring to a boil, reduce heat to low, and simmer for 10 minutes or until thickened. Set aside one cup for later use.

Prepare, clean, and pat dry the fillet. Season the fillets with sea salt. Place the fillets in a ceramic baking dish and pour the Thai sweet chili sauce over to coat the fish. Cover and place in the refrigerator to marinate for at least 2 hours.

In a medium saucepan, combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes. Bring to a boil, reduce heat to low, and simmer for 10 minutes or until thickened. Set aside one cup for later use.

Prepare, clean, and pat dry the fillet. Season the fillets with sea salt. Place the fillets in a ceramic baking dish and pour the Thai sweet chili sauce over to coat the fish. Cover and place in the refrigerator to marinate for at least two hours.

Preheat oven to 400 degrees. Use a non-stick baking mat inside of a rimmed baking sheet and place salmon fillets skin side down. Brush the fish using the remaining marinade. Bake the fish for 8 minutes, brush the fish again with remaining marinade before turning the oven to broil for another 4 minutes or until the salmon caramelizes.

 

Yellowtail Amberjack Fillet (fresh, wild)

Baked Yellowtail

 

2 pounds of amberjack fillet
½ cup white wine
2 tbsp. mayonnaise
1 ½ tsp. seafood seasoning
½ tsp. sea salt
¼ tsp. freshly ground black pepper

 

Preheat oven to 350 degrees.

Using a glass baking dish add the white wine and arrange amberjack fillets. Brush the fillets with a very thin layer of mayonnaise. Season with sea salt, black pepper, and seafood seasoning.

Bake for 20 to 30 minutes or until amberjack flakes easily with a fork.