Entries for the 'Entrée - Seafood' Category

Chipotle Rubbed Cod Tail Torta

• 10 – 4-5 oz. Hidden Bay Wild Caught North Atlantic Barents Sea Cod Tails, RFS#50686
• 1 can Chipotle en Adobo
• 3 Brickfire Bakery French baguettes, RFS#17804, cut into 10- 6" pieces
• 1 tsp Culinary Secrets cumin seed, RFS#24318
• 1⁄2 cup Villa Frizzoni 75/25 blend Canola and Extra Virgin Olive Oil, RFS #33388
• 5 ripe Markon avocado, RFS# E7442
• 1 tbsp frozen orange juice concentrate
• 20 Ripe Markon Tomato slices, RFS# 78204
• 1 tbsp Honey
• 1⁄4 cup Markon washed and trimmed cilantro, RFS# 78014, chopped
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• Culinary Secrets ground black pepper, RFS# 24108
• 20 slices Cobblestone Market 0.8 oz. slices Monterrey Jack Cheese, RFS# 70232

1. Remove chipotle peppers from can and rinse to remove most residual adobo.
2. Place in blender and pulse until peppers have lost their shape. Add cumin, oil,
3. orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside.
4. Place Cod tails on lined sheet pan and brush with blended mixture from first container. Cook as directed or until Cod reaches internal temperature of 160° degrees.
5. Remove from oven and baste with mixture form second container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
6. Place Tortas in sandwich press and toast.
7. Serve with chips and salsa or Latin style slaw.

 Penne with Shrimp & Asparagus in a Cream Sauce:

• 15 oz. — Villa Frizzoni Alfredo Sauce, RFS Item # 27028
• 1/4 lb — Markon Asparagus, chopped (approx. 8 stalks chopped 2-3inches long), RFS Item # 78990
• 24 — Hidden Bay uncooked Shrimp, 41-50 count, RFS Item # 54192
• 1/2 Lb — Villa Frizzoni Penne Rigate, RFS Item # 25728
• 1/3 — Red bell pepper, julienne sliced
• 1/3 — Yellow bell pepper, julienne sliced
• 4 oz. — Fresh sliced mushrooms (baby browns)
• 1/2 Tbsp. — Culinary Secrets Cayenne Pepper, RFS Item # 10508
• Creole Seasoning
• salt to taste
• pepper to taste

1. Julienne slice red bell peppers and yellow bell peppers. Sauté in skillet until it begins to soften
2. Add fresh sliced Mushrooms and sauté for an additional 3-5 mins. Then remove from heat.
3. Blanch chopped asparagus for approx 5 mins, or until stalks are tender. Throw in pepper and mushroom pan to rest.
4. Season Shrimp with Creole Seasoning and Sauté in another skillet. Then remove from heat.
5. Add Alfredo sauce, cayenne, salt and pepper to the bell pepper and mushroom mix and bring to just under a few bubbles. Reduce heat to low and add shrimp.
6. Cook Penne, drain.
7. Toss everything together.

Coconut Lime Shrimp Skewers

• 1  tablespoon  minced fresh ginger
• 1  tablespoon  Markon garlic, minced, RFS Item # 78470
• 1  tablespoon  freshly grated lime zest
• 2  tablespoons  fresh lime juice
• 1  can (14 oz.) coconut milk
• 2  pounds  Hidden Bay Cooked Shrimp (26 to 30 per lb.), peeled and deveined, tail on, RFS Item # 16458
• 1/4  teaspoon  kosher salt
• Fresh lime wedges for squeezing
• 1/2  cup  toasted, sweetened shredded coconut
• Markon Chives, chopped,  RFS Item # 77812

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak wooden skewers in water.
3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
4. Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until it’s slightly charred, about 3 minutes on each side.
5. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut.
6. Serve with extra lime wedges on the side.
7. Garnish with a pinch of chopped chives.

 Bronzed Alaska Salmon in a Butter-Wine Sauce

• 4 Hidden Bay Alaska Salmon skin on fillets (6 oz. each), RFS Item 52728
• 1 Tablespoon Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 2 Tablespoon Hidden Bay Seafood Seasoning, RFS Item 22254
• 1/4 Cup White wine or Culinary Secrets Chicken base, RFS 12208
• 1 Tablespoon SilverBrook whipped butter, RFS Item 71102

1. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2. Turn salmon over and sprinkle with seafood seasoning.
3. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan.
4. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.
5. Cook just until fish is opaque throughout and sauce is reduced.
6. Drizzle sauce over salmon when serving.

FISH WITH PICO GARLIC RUB

Makes 12 Servings

• Olive oil 1 Tbsp.
• 1/4 cup Culinary Secrets® Garlic Powder, RFS Item 24372
• 1/4 cup Culinary Secrets Parsley Flakes, RFS Item 24198
• 2 tsp. Culinary Secrets Spanish Paprika, RFS Item 25318
• 2 tsp. San Pablo® Ground Chipotle Peppers, RFS Item 25452
• Salt 1 tsp.

• Tilapia fillets 12 each
• Flour 1 cup
• Olive oil 1/4 cup
• Lime wedges 12 each

1. Combine all Pico Garlic Rub ingredients in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat olive oil in large skillet on medium heat.
4. Place fish in skillet. Cook on one side for 3 to 4 minutes.Turn and brush on the Pico Garlic Rub.
5. Cook 3 to 4 minutes until cooked through.
6. Remove fish from skillet; squeeze lime juice over all.
7. Serve immediately with additional lime wedges, if desired.

Popcorn Shrimp with Chili-Lime Dipping Sauce

Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
2 tablespoons Culinary Secrets mayonnaise RFS Item # 17480
1 tablespoon lime juice (about 1/2 lime)
1/2 teaspoon San Pablo Ancho Chili Powder  RFS Item # 25786
1 lime, zested

Shrimp:

1/2 cup all-purpose flour

1 teaspoon San Pablo Ancho Chili Powder RFS Item # 25786
1 teaspoon Culinary Secrets Garlic Powder  RFS Item # 24042
3/4 teaspoon salt
4 egg whites
3/4 cup cornmeal
1/4 teaspoon Culinary Secrets black pepper RFS Item # 24108
1 pound Hidden Bay Peeled & Deveined tail-off Shrimp RFS Item # 81270
2 tablespoons canola oil
Spray cooking oil

 Cajun Scallops with Lemon Herb Sauce

• 1 c. Cornmeal
• 2/3 c. Culinary Secrets Cajun Seasoning RFS Item 28622
• 1-1/2 lb. Hidden Bay 10-20 Sea Scallops RFS Item 53200
• 2 Tbsp. cooking oil

Lemon Herb Sauce:

• 1 c. Plain yogurt
• 1 c. Sour cream
• 2 Tbsp. Katy’s Kitchen Lemon Juice - RFS Item 12790
• 2 Tbsp. Culinary Secrets Salt & MSG-Free All-Purpose Herb     Seasoning RFS Item 13722
• 1/2 tsp. Culinary Secrets Granulated Garlic - RFS Item 24210
• 8 oz. Cucumber: cut into 2-inch sticks

 Directions

1. Combine cornmeal and Culinary Secrets Cajun Seasoning.
2. Dredge scallops in cornmeal.
3. Heat oil in sauté pan.
4. Add scallops and cook 5 minutes until browned and cooked through.
5. Combine yogurt, sour cream, lemon juice, Culinary Secrets Salt & MSG-Free All-Purpose Herb Seasoning and Culinary Secrets Granulated Garlic.
6. Serve scallops with Lemon Herb Sauce and cucumber sticks.

Carribean Shrimp Salad

Ingredients

10 oz. Markon Ready Set Serve Romaine Lettuce
          (RFS Item 76204)
10 oz. Markon Ready Set Serve Organic Mixed Baby Greens
          (RFS Item 76290) 
10 oz. cucumber, julienned
5 oz. carrots, julienned
20 oz. mango, sliced
20 oz. Hidden Bay 21-25 P&D Tail-On IQF Cooked Shrimp
          (RFS Item 16450)
20 oz. Culinary Secrets Tropical Mango Vinaigrette
          (RFS Item 28702)
2 oz. cilantro, chopped
2 limes, sliced
5 oz. fried banana/plantain chips

Directions

Combine Markon Romaine Lettuce and Markon Organic Mixed Baby Greens. Plate mixed salad greens and top with cucumber, carrots, mango and Hidden Bay Shrimp. Drizzle with Culinary Secrets Tropical Mango Vinaigrette. Garnish with cilantro, lime slices and
banana chips.

Yield: 10 servings

Hidden Bay Atlantic Salmon
with Sesame Oil & Soy Sauce in Paper

Ingredients

10 5 oz. Hidden Bay Salmon Fillets (RFS Item 51742)
10 tsp. sesame oil
10 Tbsp. (light) soy sauce
10 capers (per packet)
10 Tbsp. golden raisins
Fresh ground pepper - to taste



For Green Peppercorn Teriyaki Dressing:

1/4 cup (light) soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup rice wine vinegar
2 Tbsp. green peppercorns, minced or lightly crushed
1 garlic clove, minced
1/2 cup vegetable oil

Instructions

1. Pour 1 tsp. of sesame oil on a large square of parchment paper. Place one salmon fillet on top of oil.

2. Sprinkle fillet with 1 Tbsp. soy sauce, 10 capers, 1 Tbsp. raisins and ground pepper to taste. Wrap parchment paper around fillet.

3. Repeat steps 1 and 2 with the rest of the salmon fillets.

4. Cook Salmon at 350 F for 2 - 3 minutes.

5. For dressing - whisk all ingredients together.

Serve Salmon packets with 1/2 cup rice (basmati or jasmine recommended) and a green salad tossed with the Green Peppercorn Teriyaki Dressing.

10 Servings