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lean machine, ocean wise, ocean wise champion, seafood lover -

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...

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ocean wise, ocean wise champion, seafood lover, taste of intercity -

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.

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ocean wise, ocean wise champion, seafood lover -

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.

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lean machine, ocean wise, ocean wise champion, seafood lover, taste of intercity -

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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lean machine, ocean wise, ocean wise champion, seafood lover, Valentine's Day -

Ensure your seafood is fully defrosted by thawing in the fridge overnight or in a bowl under trickling water. If your seafood is vacuum sealed, be sure to puncture the seal so air can escape before starting the defrosting process.

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