Fresh From The Sea

Grilled Salmon Potato Au Gratin

12 oz Grilled salmon ( Sold in your Sea Breeze Fish Market)

2 Tbsp EVOO

1 Large Roasted bell Pepper

¾ lb Yukon Gold Potatoes

2 cups coarsley grated soft white cheese

1 ½ cups half-half

1 Tbsp flour

1 small bunch freshly chopped thyme

Salt and pepper

¾ cups panko bread crumbs

• Heat oven to 400 Degrees.  Coat all sides of a deep dish baking dish with EVOO.

• Roast red pepper (either on an open flame, bbq grill or coat with oil and put in a 500 degree oven until it is completely black) scrape all the black off the pepper and cut into thin strips.

• Begin to layer the potatoes around the dish, slightly overlapping each other.  Sprinkle 1/3 of the time, 1/3 of salmon, 1/3 red pepper and 1/3 cheese.  Continue this 2 more times.  Saving enough cheese to melt at the of baking.  Combine the flour and half-half. Slowly mixing the flour in and whisking quickly, so the flour does not clump up and leave chunks.  Pour atop the potatoes and push down, covering the potatoes.

• Cover with foil and bake 45-50 minutes. When finish take off foil and make sure the potatoes are tender.  Turn broiler to high, add remaining cheese and bread crumb.  Put back in under the broiler 6-8 inches and brown the bread crumbs, about 3-4 minutes.

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp

1 tbsp. balsamic vinegar

2 tbsp. chutney

1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.

2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.

3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.

4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.

Poached Swordfish with Tomato, olives and oranges

1 lb Fresh Swordfish (Sold in your Sea Breeze Fish Market)

3 Tbsp EVOO

1 Onion Frenched  

2 Garlic Cloves sliced thin

¼ cup White Wine

1 14 oz Can Diced Tomatoes in Juices

¼ tsp Orange Zest

½ Cup Kalamata Olives rinsed and halved

1 Orange, Supremes and juiced

• On medium high heat, add EVOO and sear each side 20-30 Seconds.  Set aside

• To a “HOT” pan add onions and garlic and let brown, stirring occasionally, for about 5 minutes.

• Add white wine and let reduce by half.  Add tomatoes, Olives, Zest and juice from orange. Reduce heat and let simmer 5 minutes for flavors to develop

• Add fish back into pan and spoon over mixture, continuing to cook the fish for another 3-4 minutes a side.

• Add orange supremes for garnish and enjoy!!

Parmesan Crusted Trout

2 whole Rainbow Trout (Sold in your Sea Breeze Fish Market)

2 cups panko Bread Crumbs

1 Cup Parmesean Cheese

2 Eggs

½ cup flour

2 Tbsp EVOO

• To make crust combine cheese and bread crumbs in a food processor and blend for 30 seconds.

• Crack eggs and whisk together, adding a touch of water to thin out the eggs and create a egg wash.  Dredge trout in flour on meat side only, transfer to egg wash and then over to the parmesan crust.

• Heat pan to medium high heat and add EVOO, place trout skin side up and cook for 3-4 minutes a side. Before plating cut out back bone and shingle one fillet over the other.

Salmon with Date Compote

1lb Salmon (Sold At your Sea Breeze Fish Market)

1 tbsp Honey

1 tbsp whole grain mustard

1tsp chopped fresh thyme

¾ stick of unsalted butter

10 pitted and chopped coarsely dates

¼ cup water

1 tsp cider vinegar

2 large rice paper wraps

• Mix honey, mustard and thyme in a bowl and add salmon

• Melt 2 tbsp of butter in saucepan over medium heat.  Add

dates and sauté for 8-10 minutes.  Add ¼ cup water and

simmer until thick syrup forms and dates are tender, about

five minutes. Add vinegar and season to taste.

Herb Marinated Tuna and Grilled Vegetables

1 lb Fresh Yellow-fin Tuna (Sold in your Sea Breeze Fish Market)

1 red Bell Pepper cut and quartered

1 yellow squash cut into spears

2 Zucchinis into ½ inch spears

½ cup EVOO

1/4 Cup Lime juice

2 Garlic clove

½ cup fresh thyme (or any other fresh herb)

Pinch of black pepper

• Pre-heat grill to 400.

• Combine the EVOO, lime juice, garlic, thyme, and pepper in a large bowl

• Add pepper and eggplant spears and completely coat with marinade.

• Add the tuna to the marinade completely covering all sides

• Spray grill with non stick spray and put tuna on the grill, for a wonderful seared tuna, 90 seconds a side is perfect.

• Toss vegetables on grill and cook for 3 minutes a side or until tender.

• Place vegetable on plate and lay tuna on top, giving it height for presentation.

Cedar Planked Salmon

8 oz fillet of King or Atlantic Salmon skin off (Sold in your Sea Breeze Fish Market)

2 TBSP EVOO

Salt and Pepper

1 Large Cedar Plank

Spray Bottle of Water

• Soak Plank in water for up to an hour.  

• Heat Grill to 375, or 4 second hand trick, remove skin from salmon and place on a lightly oiled plank.

• Season with salt and pepper and place the plank on opposite side of flame.

• Plank grilling takes about 50% longer than regular grilling, due to the indirect grilling method.

• Do not flip the salmon, with plank grilling you only leave on one side, if the plank happens to catch fire just spray with a bit of water.  This is natural and good, the burning plank will increase the smoke level and flavor in your seafood.

• Cover the BBQ pit and let cook for 20-30 minutes depending on desired temperature.

• Check with a fork, the salmon should just flake apart.

• Either transfer salmon to plate or use the whole plank for presentation.

Cheese Baked Haddock

1 lb Fresh Haddock (Sold in your Sea Breeze Fish Market)

1 cup black bean salsa

1 ear of corn (not the nose, make sure it’s the ear)

1 Lime

¾ cup soft white cheese

Non-Stick Spray

• Pre-heat oven to 400 degrees.

• Spray sheet pan with non-stick spray and place haddock presentation side up.

• De-husk the corn and grill until the kernels start to pop and brown.  With a knife carefully remove the kernels from the cob, add to the black bean salsa.

• Generously spread the salsa over the haddock top with cheese and back 10-12 minutes. Remove and squeeze a little of the fresh lime on top and enjoy.