Perfect for anytime of the yearNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets3 – tablespoons Cajun seasoning2 – tablespoons oilRice4 – cups hot cooked short or long-grain riceVegetables8 – oz haricot verts (thin French green beans) or regular green beans2 – oz carrots, sliced julienne (thin strips)1 – tablespoon fresh basil finely chopped1 – tablespoon butterSalt and freshly ground pepper to tasteMango salsa¾ - cup chopped, pitted & peeled mango¼ - cup chopped red bell pepper½ - small jalapeño seeded, finely diced2 – tablespoons chopped cilantro2 – tablespoons fresh lime juice1 – tablespoon olive oilSalt and freshly ground pepper to tasteInstructions: Directions:
Preheat cast-iron pan to medium-high heat. Coat the top and bottom of the salmon filets with Cajun spice. Add the oil to the pan, then the salmon filets rounded side facing downward. Sear salmon filet for about 3 to 4 minutes. Turn filets over (the seasoning on the cooked side should be nice and dark to almost black in color) and cook for an additional 3 to 4 minutes to a medium to medium-well doneness.
Green Beans:
Trim regular green beans if using fresh, place them in a large saucepan of boiling salted water and cook until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander. (Can be prepared 1 day ahead. Cover and chill.) In a small sauté pan melt the butter, add carrots, green beans and basil. Sauté vegetables until hot, and season with salt and pepper to taste.
Mango Salsa:
Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Place the rice in the center of plate. Top with the sautéed vegetables, and then with the backened salmon filet. Place the mango salsa on top of the salmon filet and around the plate. Enjoy!
Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California
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Think Mediterranean! Fresh, easy and bursting with flavor.Number of Servings: 4Ingredients: 4 5-7 oz. fresh Tropical™ Tilapia filletssalt & pepper2 Tbls. olive oil2 medium tomatoes, chopped2 Tbls. capers, drained2 1/2 Tbls. butter1 1/2 Tbls. Worchestershire sauce1 Tbls. lemon juiceInstructions: Seed and dice the tomatoes. In a hot frying pan, heat 1/2 Tbls. of the butter. Add the diced tomatoes, capers, Worchestershire sauce, lemon juice, salt and pepper. Cook on low heat quickly for about 2 minutes. Remove from heat and stir in remaining 2 Tbls. of butter and set aside. DO NOT REHEAT. Salt and pepper the fillets. Heat a frying pan; then add the oil. When oil is hot, add the fillets and brown on both sides, turning only once. This will take about 3 minutes per side. Remove to a plate and spoon the tomato sauce over the fillets.
Source: Tropical Aquaculture Products, Inc.
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Protein-packed shrimp combined with the fresh lemon and parsley and the healthy fat from the olive oil make this a winner! And the anchovies tease out the flavors of the dish and have an added bonus of being rich in omega-3 oils, calcium, and iron. Number of Servings: 4Ingredients: 1lb U/15 Ocean Garden Mexican white shrimp (about 15 each)2 tablespoon garlic clove, minced3 whole lemons squeezed and zest1 cup chopped parsley1 tablespoon chopped anchovy4 oz extra virgin olive oilInstructions: Start by mixing 1 tablespoon of garlic with ½ cup parsley and zest from 3 lemons, finish with the 3 oz olive oil, add salt and pepper to taste.
Then in medium heat pan: Put 1 oz of olive oil as it gets hot add 1 tablespoon of minced garlic and the anchovy, followed by the shrimp previously seasoned with salt and pepper, sear on 1 side until crunchy, add 1 oz of lemon juice, and finish with a touch of parsley.
Serve with the parsley gremolatta on the side.
Source: Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY
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Number of Servings: 4Ingredients: 4 Barramundi Fillets (cut into 1-inch cubes)2 T Chile Powder½ t. Cumin Powder½ t. Salt¼ t. Ground Black Pepper1 Medium Yellow Onion (cut into medium slices)2 Cloves Garlic (minced)2 Jalapeno Peppers (cut into medium slices)2 T. Peanut Oil2 T. Olive Oil8-12 Yellow Corn Tortillas (Peanut oil as needed for tortillas)1 C. Monterey Jack and/or Mild Cheddar Cheese (grated)Instructions: Sear veggies using half the oil in a heavy skillet over medium-hi
heat for about 4 minutes (softened but not wilted). Remove from pan.
Add remainder of oil to pan and add fish, skin side down. Cook about
2 minutes. Add spices and stir fish once with a spatula, trying not to
break it too much. Cook one additional minute.
Add veggies to the fish, gently mix and remove from heat.
In a clean pan over low heat put a few drops of oil, add a tortilla
and gently move around with fingers, flip and repeat, until warmed and
softened. About 1 minute. Stack warmed tortillas on a plate and cover
with clean dish towel to keep warm.
Serve at once. Allow diners to spoon fish into tacos and add cheese,
salsa, guacamole, sour cream, etc., as desired. Eat with hands.
Source: Australis Barramundi
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Average: 1 (1 vote)
