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RECIPE: Herb Crusted Cod
HERB CRUSTED COD with tomato olive ragout INGREDIENTS 4 each Ling cod, Pacific cod, Atlantic cod or Sablefish portion 2 oz panko bread crumbs 2 oz fresh dill, torn 2 oz fresh chive, sliced 4 oz Kalamata olives, pitted 8 oz gem tomato, split in half 2 each lemon, zest and juice 4 oz sun-dried tomato pesto 2 oz olive oil PREPARATION Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge. Rub olive oil all over cod and season with salt and pepper. Top one side of the cod with panko. In a...
RECIPE: Pepper Crusted Ahi Tuna Steak
Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge. To make the chimichurri, combine parsley, oregano, garlic zest and juice of lime, olive oil in a blender. To make radish salad, slice radish and toss in salt and olive oil. To make frites, slice the potatoes "shoestring style". rinse, pat dry, season with salt and pepper, toss in olive oil and spread onto a baking sheet.
RECIPE: White Fish en Papillote (Bake In A Bag)
Place parchment paper on a baking sheet. Prepare your vegetables and cut to desired size and shape. Toss in olive and salt and pepper to taste. Place vegetables in the middle of the parchment paper.
Season cod with salt and pepper and place on top of the vegetables.
Season cod with salt and pepper and place on top of the vegetables.
RECIPE: Applewood Smoked Steelhead
Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge
Season seafood with applewood smoked rub on both sides. Refrigerate for 30 minutes.
Combine all ingredients of the apple cider vinaigrette in a blender OR whisk in a bowl until it emulsifies.
Cut the fennel bulb in half and cut into wedges.
Season seafood with applewood smoked rub on both sides. Refrigerate for 30 minutes.
Combine all ingredients of the apple cider vinaigrette in a blender OR whisk in a bowl until it emulsifies.
Cut the fennel bulb in half and cut into wedges.
RECIPE: Pink Peppercorn Salmon with Orange, Maple & Balsamic Aioli
Combine the mayonnaise, orange zest, orange juice, maple syrup and balsamic vinegar together. Refrigerate. Remove defrosted salmon portions from their packaging and pat dry before placing on a baking sheet lined skin side down with foil.
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