Seafood
-
Halibut and Chips
Halibut takes fish and chips to a higher level of deliciousness! This recipe uses a light tempura batter to let the sweet flavor of halibut shine through. Hand-cut fries are double cooked for a crunchy brown exterior and baked potato interior.
The chips will hold well, so make them the first. The tempura batter works best when made immediately before frying. Prepare all dry ingredients and add the club soda right before frying the halibut.
-
HOW TO COOK SALMON
Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. Salmon is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight.
Most of all, salmon is just plain delicious. Discover more about the types of salmon and how to prepare this amazing fish.
-
Pan Seared Halibut with Lemon-Caper Butter
Pan seared Northwest Pacific Halibut with a lemon and caper butter sauce cooks quickly in one pan for easy cleanup. The rich pan sauce has a brightness from the lemon and fresh herbs, with a nice briny pop from the capers. Serve over pan sautéed asparagus or with your favorite vegetables for an easy meal that cooks in under 10 minutes. Because of the acidity in the sauce, it’s best to use a non-reactive skillet for this recipe.
-
SCALLOP AND CORN TACOS + AGUACHILE DE CAMARÓN (SHRIMP)
If you’ve never traveled to Mexico City, you’re missing out on a world of seafood. Inspired by our recent trip, we put together two flavor-packed recipes that will take your tastebuds traveling around the world.
First up is a scallop and corn taco. Pairing perfectly with corn, SRF scallops are packed with flavor and sized to perfection for an amazing bite. If you’re looking for an appetizer or a way to spice up happy hour with friends, try the Aguachile de Camarón. A bright, refreshing way to enjoy SRFs shrimp. -
MISO-MARINATED BLACK COD
Get ready to put salmon on the back burner after you try this recipe. These simple Japanese ingredients are packed with flavor and will make you wish you saved room one more piece. Black Cod (aka butterfish), is a prized possession around our home. And though you may not be familiar with cooking with miso, trust us when we say, this recipe is lip-smacking good. A little umami, a little sweet, a whole lot of flavor. Who needs take-out when you can travel around the world with SRFs?
-
Open-Faced Lobster Roll with Orange-Chive Créme Fraîche and Caviar
Traditional lobster rolls surround the luxurious crustacean with humble but flavorful ingredients. Chef Cahoon uses her "extra extra" culinary style to make a lobster roll that embraces its extravagant side.
A thick, grilled slice of Texas toast is topped with a tangy and fresh base of orange-chive crème fraîche, covered with a blanket of micro greens, piled high with fresh lobster, and finished with a touch of caviar.
-
Halibut Tacos with Citrus Slaw
Pacific halibut fish tacos with a citrus slaw and avocado crema, begin with a homemade seasoning of fresh lemon, lime, and mandarin orange zest, that is ground in a mortar and pestle with kosher salt and black pepper into a flavorful rub. A quick six-minute cook in the pan and the tacos are ready to go. Avocado crema is used as the slaw dressing and for topping. The sweet mandarin segments add a sweetness and pop of flavor with the crisp slaw and delicious fish.
-
Grilled Shrimp Scampi with Pasta
Fire up the flames for a grilled spin on an Italian favorite by marinating Snake River Farms Gulf Coast Shrimp then cooking them over the open flames. Toss them in a garlicky, lemony white wine sauce then pile in the pasta for flame-kissed flavor in every bite.
-
Pan fried Cod with Tarragon Butter and Candied Oranges
As a firm believer in the underutilization of citrus fruits in recipes, I knew from the start I wanted to try a fun way to incorporate oranges into this cod dish.
By adding candied oranges to a compound butter, you get the benefit of color, texture, and flavor in bite sized pieces. The dish is sweet and buttery with just the right amount of tarragon to add dimension and freshness.
-
Hot Honey Salt Block Scallops
Scallops seared on a salt block, served with hot honey and scallions, and garnished with edible flowers.
I was recently introduced to adding hot honey on pizza and loved it! Ever since, I have been looking for excuses to try it on new recipes.
The idea of adding a sweet and spicy, visually attractive, component to the subtle and soft flavor of scallops cooked on a salt block was an opportunity I couldn’t pass up. Rounding out the cook with crisp scallions and a sprinkle of edible flower petals makes this a simple and beautiful seafood dish.
-
Herby Panko-Crusted Halibut with Garlic Truffle Cream Sauce
Seasoned halibut covered in an herbed panko crust, served over roasted broccoli and topped with a garlic truffle cream sauce.
While I was in culinary school, I really disliked cooking fish so for my final I decided to make a fish dish that was so good, I had to like it. This recipe is a version of that dish!
A toasty panko crust gives the halibut a great texture and crunch while the garlic in the cream sauce is familiar and fragrant. The truffle pate elevates the sauce and gives the halibut a complimentary and bold flavor. If you didn’t like halibut before, I guarantee this dish will convert you. -
Honey Garlic Glazed Salmon
Sweet and savory honey and garlic glazed salmon is a favorite. The glaze comes together quickly and coats the salmon before baking it in the oven. The salmon is flavorful and delicious and great accompanied by a salad or sautéed greens for a quick and impressive meal.
