Category: Seafood

Instructions

In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.

Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).

In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.

You can make your own salsa, but I used store bought one this time.

To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.

Serve and enjoy!

Ingredients

Ingredients

•  4 fresh Arctic Char fillets (about 6 ounces each)
•  3 tablespoons maple syrup
•  2 tablespoons soy sauce
• 1 tablespoon fresh ginger
• 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
• 1 scallion, sliced thin (white part plus about 2-3 inches of the green)
•  1 tablespoon toasted sliced almonds (optional)

Instructions

How to cook Easy Baked Maple Glazed Arctic Char: In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the Arctic Char fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the Arctic Char. Bake about 15-18 minutes at 450°F until the fish flakes easily baste with glaze halfway through cooking. Sprinkle the Baked Maple Glazed Arctic Char with scallion and almonds before serving.

Marinade ingredients:

• 1/2 cup olive oil
• 1 1/2 Tbsp lemon juice
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• 2 large cloves garlic, crushed
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Fish:

• 2 6-8-ounce swordfish steaks
• Olive oil for grill grates
• Slices of fresh lemon for garnish

Ingredients:

• 2 Cod Fillets
• 10 Ounces Fingerling Potatoes
• 3 Ounces Radishes
• 1 Bunch Asparagus
• 1 Lemon
• 1 Bunch Tarragon
• 2 Tablespoons Butter
• 1 Shallot
• 1 Tablespoon Capers
• 1 Tablespoon Dijon Mustard

Preparation:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Cut the potatoes into ½-inch-thick rounds. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). Pick the tarragon leaves off the stems; discard the stems.

Fill a medium bowl with ice water and set aside. Add the asparagus to the pot of boiling water and cook 1 to 2 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, transfer the cooked asparagus directly to the bowl of ice water, leaving the pot of water boiling. Let the cooked asparagus stand until cool. Once cool, thoroughly drain and set aside.
While the asparagus cools, add the potatoes to the pot of boiling water used to cook the asparagus. Cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly.

While the potatoes cook, in a medium bowl, combine the shallot, mustard and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

While the potatoes continue to cook, pat the cod fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 4 minutes on the first side. Flip and add the butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 3 to 4 minutes, or until the fillets are cooked through. Remove from heat and set aside in a warm place.

In a large bowl, combine the radishes, blanched asparagus, cooked potatoes, capers and half the tarragon (tearing the leaves just before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like; toss to thoroughly combine. Season with salt and pepper to taste. Divide the finished vegetables between 2 plates. Top each with a cooked cod fillet. Garnish with the remaining tarragon.

Ingredients:

1 orange, peeled, sectioned, and cut into bite-size
1/2 cup canned pineapple chunks, undrained
1/4 cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
1/2 cup fresh orange juice
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 1/2 pounds swordfish steaks

Directions:

Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

INGREDIENTS

4 (1 1/2-lb) live lobsters
1/4 cup finely chopped shallot
(1 large) 3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

PREPARATION

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
Return water to a boil and cook remaining 2 lobsters in same manner.
While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

Ingredients:

• ½ cup Honey-Mustard pretzels
• ½ cup shelled, salted pistachios
• 1 tablespoon mayonnaise
• ½ tablespoon Dijon mustard
• ½ tablespoon honey
• ¼ teaspoon salt
• 3-4 salmon fillets

Directions:

1. Preheat oven to 400°.
2. Combine pretzels and pistachios in the container of a small food processor or blender. Pulse until mixture is finely chopped.
3. Combine mayonnaise, mustard, honey and salt in a small bowl. Place salmon fillets on a parchment-lined baking sheet. Spread mayonnaise mixture evenly over the tops of salmon fillets. Evenly press pretzel mixture onto tops of salmon to form a crust.
4. Bake at 400° for 15-17 minutes or until salmon is cooked to preferred doneness, and crust is crunchy.

Ingredients:

2 large sashimi grade Ahi tuna steaks (about 1 1/2 pounds)
1 shallot, sliced (or Maui onions)
1/2 cup chopped green onion
3 tablespoons soy sauce (look for a gluten free brand)
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1 tablespoon sesame seeds

Directions:
Pat the Ahi tuna dry, then neatly cut it into small 1/2 inch cubes. Place in a bowl.
Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.Gently toss. Serve immediately or cover and refrigerate.

*For another variation, omit the chili sauce and add 1/2 teaspoon wasabi paste and 1 teaspoon honey. You can also add a fresh avocado if you so desire!