1. home
  2. blog
Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

1 lb Panamei Uncooked & Peeled Shrimp (thawed and cut in small chunks)
1 lb Panamei Salted Pollock (desalted & chopped in small chunks)
9-10 roasted Piquillo peppers
1/2 green bell pepper
1/2 large white onion, chopped
1 Russet potato, boiled and mashed
1 medium ripe tomato, chopped
2 garlic cloves, minced
Fresh parsley, chopped
Salt & black pepper to taste
Olive oil

For the sauce:
3-4 Piquillo peppers
1/2 cup heavy cream
1 tsp nutmeg
Salt & pepper

Using a large pot or saucepan, sautée the onion, green bell pepper and garlic in olive oil for 3 minutes. Add chopped tomatoes and sautée for another 2 minutes.

Add the cod chunks and let it absorb the flavors. Toss in the shrimp chunks and cook it for 2 minutes.
Add the mashed potato and combine. This is the stuffing for the piquillo peppers and should not be too liquid. Remove from heat.

Prepare the sauce by using a mixer or a food processor. Add all ingredients to a bowl and mix it until well blended and smooth.

Stuff the peppers one by one, place them on a skillet. Add the creamy sauce and turn on the heat.

They are ready to serve when the sauce starts to boil.
Arrange them on the plate, sprinkle chopped parsley and serve immediately.

Enjoy it.

Share this recipe

read more
Seafood Cataplana

Seafood Cataplana

Seafood Cataplana

1 lb Panamei Shrimp, uncooked, peeled
1/2 lb Panamei Mussel meat
1/2 lb Panamei Clams
1/2 lb Panamei Squid Rings
1/2 lb Panamei Cooked Squid Slices
2 Mild Italian Sausages, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 ripe tomatoes, chopped
2 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp azafrán
1/4 cup wine wine
1/4 cup clam juice
1 lime, cut into wedges
1/2 lime, juiced
2 bay leaves
Salt to taste
Fresh parsley leaves, chopped

Melt the butter in a large saucepan over medium-low heat. Add the green onions and celery. Sauté until tender.

Add the flour into the butter and vegetables little by little, blend it until incorporated. Continue cooking and stirring for about 2 minutes.

Slowly stir in the warmed milk and continue cooking until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

Stir in the crab, shrimp and the sherry. Bring to a simmer.

Serve it hot when you see it has a creamy consistency.

Enjoy!

Share this recipe

read more
Pan Fried Scallops

Pan Fried Scallops

Pan Fried Scallops

2lb Scallops Panamei
2 garlic cloves, minced
2 Tbsp butter
3 Tbsp finely chopped parsley
Sea salt
Freshly ground black pepper
Lemon wedges to serve

Rinse scallops under cold water.
Season scallops with salt & pepper.
Heat a skillet over medium-high, add butter and let it melt.
Add the garlic and sautée for 30 seconds.
Add the scallops and let them cook for 2 minutes each side.
Stir in the chopped parsley and serve it immediately.
Serve with lemon wedges, if desired.

Enjoy!

Share this recipe

read more
Fish Nuggets and Veggies

Fish Nuggets and Veggies

Fish Nuggets and Veggies

1lb Panamei Swai Fillets
2 eggs (beaten)
1 cup all purpose flour
2 cups bread crumbs
Oil as needed
Salt & pepper, to taste
1 cup whole corn kernel
1 cup green peas
1 Tbsp butter

For the nuggets, use a fish-shaped cutter and cut the fillets in the form of a fish.

Season with salt and pepper.

Arrange 3 bowls with flour, eggs and bread crumbs.

Dip the fish pieces successively in the flour, the beaten eggs and bread crumbs.

In a large skillet, heat the oil. When hot, fry the fish until golden on both sides.

On another skillet add the butter and when melted, sautée the corn and green peas.

Season with salt and pepper.

Prepare the plates and serve the fish with the veggies.

Share this recipe

read more
Smoked Salmon Appetizers 5 Ways

Smoked Salmon Appetizers 5 Ways

Smoked Salmon Appetizers 5 Ways

SMOKED SALMON, MANGO & COCONUT FLAKES

8oz Smoked Salmon Panamei
1 ripe mango
1 Tbsp grated coconut

SMOKED SALMON, CREAM CHEESE, RASPBERRY & DILL

8oz Smoked Salmon Panamei 8oz
Cream Cheese
Raspberries (12 or so)
Fresh dill sprigs, finely chopped
Sea salt & freshly ground pepper

SMOKED SALMON, RICOTTA CHEESE & DILL
8oz Smoked Salmon Panamei
8oz Ricotta Cheese
Fresh dill sprigs, finely chopped
Sea salt & freshly ground pepper
1 lemon

SMOKED SALMON, STRAWBERRIES, CREAM CHEESE, DILL & BALSAMIC GLAZE

8oz Smoked Salmon Panamei
8oz Cream Cheese
Strawberries (6 or so)
Fresh dill sprigs, finely chopped
Sea salt & pepper to taste
Black sesame seeds
Balsamic glaze
Crackers

SMOKED SALMON, AVOCADO, CREAM CHEESE, DILL & BALSAMIC GLAZE

8oz Smoked Salmon Panamei 8oz
Cream Cheese
1 Haas avocado
Fresh dill sprigs, finely chopped
Sea salt & pepper to taste
Black sesame seeds
Balsamic glaze
Crackers
Tarragon leaves to garnish

SMOKED SALMON, MANGO & COCONUT FLAKES

Peel and pit the mango. Cut it into cubes. Cut the salmon slices into strips.
Place a strip of salmon and a piece of mango into a toothpick.
Repeat. Sprinkle with grated coconut and serve it at room temperature.

SMOKED SALMON, CREAM CHEESE, RASPBERRY & DILL

Cut the salmon slices into strips.
Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix in a serving spoon.
Add a raspberry to a strip of salmon and roll it. Place it on top of the cream cheese mix.
Top it with a dill leaf.
Repeat. Serve it at room temperature.

SMOKED SALMON, RICOTTA CHEESE & DILL

Cut the salmon slices into strips.
Start with 2 Tbsp of ricotta cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the ricotta cheese mix in a strip of salmon. Roll it.
Top it with a dill leaf.
Repeat. Sprinkle it with lemon juice.
Serve it at room temperature.
Garnish with lemon slices.

SMOKED SALMON, STRAWBERRIES, CREAM CHEESE, DILL & BALSAMIC GLAZE

Cut the salmon slices into small pieces. Cut the strawberries into small cubes. Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix on a cracker. Add little cubes of strawberry and small pieces of smoked salmon.
Sprinkle with black sesame seeds.
Top it with a dill leaf.
Add a few drops of balsamic glaze.
Repeat. Serve it at room temperature.

SMOKED SALMON, AVOCADO, CREAM CHEESE, DILL & BALSAMIC GLAZE

Cut the salmon slices into small pieces. Cut the avocado into small cubes.
Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix on a cracker. Add little cubes of avocado and small pieces of smoked salmon.
Sprinkle with black sesame seeds.
Top it with a tarragon leaf.
Add a few drops of balsamic glaze.
Repeat. Serve it at room temperature.

Share this recipe

read more
Smoked Salmon Tartare

Smoked Salmon Tartare

Smoked Salmon Tartare

4 oz Smoked Salmon Panamei, cut in small pieces 1 avocado Haas, ripe
1 mango, ripe, cut in small cubes
1/2 red onion, chopped
1 medium tomato, chopped
1 tsp Sriracha sauce, or any other hot sauce
1 Tbsp olive oil
1 handful fresh chives, finely chopped
1 handful fresh dill, finely chopped
1 handful fresh parsley, finely chopped
Edible flowers to garnish
Round ring to assemble

Cut the smoked salmon in small pieces.
In a bowl, add mango, red onion, tomato, chopped herbs, Shriracha sauce. Drizzle with olive oil and mix well. Reserve.
Mash the avocado until you get a creamy consistency. Add salt & pepper and a handful of chopped parsley. Mix well and reserve.

Set the mold in the middle of the plate. Start with the bottom layer adding the mashed avocado. Press it down before adding the second layer. Add 2 spoons of the mango salsa and press down. Follow with a layer of the smoked salmon and top it off with a last layer of the mango salsa. Press it down.

Carefully lift the mold straight up.

Garnish with edible flowers.

Serve it immediately.

Share this recipe

read more
Orange Glazed Salmon

Orange Glazed Salmon

Orange Glazed Salmon

  • 1.5 lb Salmon Panamei Portions
  • 2 Tbsp butter
  • 1/2 orange, juiced
  • 3 Tbsp honey
  • 2 Tbsp soy sauce
  • 1 tsp Cayenne pepper
  • 3 garlic cloves, crushed
  • Salt and ground pepper, to taste
  • 1/2 orange, sliced to serve
  • Sesame seeds
  • Scallions to serve

Heat the butter in a skillet over medium-high heat. Add the salmon portions, sear on one side for 3-4 minutes.
Flip the salmon portions and sear for 2 more minutes. Pour in the orange juice, let it reduce to half the quantity, about 1 minute if pan is hot

Add the garlic and cook until fragrant (1/2 minute). Make space moving the salmon to the sides of the pan and add honey, soy sauce, Cayenne pepper
and garlic. Stir well to combine all the flavors together. Bring to a simmer, let it reduce to a syrup consistency (about 30 seconds to 1 minute). Move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.

Season with salt and pepper to your taste. and drizzle with the sauce to serve. Sprinkle sesame seeds and chopped scallions.
Serve it with steemed green beans.

Serves 4

Share this recipe

read more
Salted Pollock Salad

Salted Pollock Salad

Salted Pollock Salad

  • 1 1/2 lb Salted Pollock Panamei, desalted, shredded
  • 1/2 white onion, chopped
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 avocado, cubed
  • 1 garlic clove, chopped
  • 1 tomato, chopped
  • Green olives, sliced
  • Fresh cilantro, chopped
  • 2 Tbsp olive oil
  • Salt & pepper, if necessary
  • 2 hard boiled eggs, cut in 4, to garnish

To desalt the Pollock fillets:

Submerge the fillets in a bowl with clean water. Let it soak and change the water 2 to 3 times. Boil the pollock fillets in a pan to complete the desalting process.

Let it cool down. Shred it and reserve.

Sautée garlic, onions and peppers in a pan for 2-3 minutes. Transfer to the bowl and mix. Add the remaining ingredients; avocado, olives, tomato. Drizzle olive oil. Add salt and pepper if necessary. Mix it all up.

Serve on a plate directly from the bowl and garnish with the hard boiled eggs. Sprinkle chopped cilantro and drizzle olive oil.

Serves 4

Share this recipe

read more
Shrimp & Calamari Soup

Shrimp & Calamari Soup

Shrimp & Calamari Soup

  • 1 2.5 lb bag Panamei Calamari Tubes
  • 1 12 oz. bag Panamei Large Shrimp
  • 1/4 cup coconut oil
  • 1 1/2 cup tomato sauce
  • 1/2 cup coconut cream
  • 1 quart seafood broth
  • 2 cups water
  • 3 medium carrots
  • 4 stalks celery
  • 4 stalks green onion
  • 4 cloves garlic
  • 1 medium onion
  • 8 oz mushrooms
  • Juice of 1 lemon
  • 1 lime
  • 2 tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp dill
  • 3 bay leaves
  • 2 tsp basil
  • 2 tsp oregano
  • Salt & pepper, to taste
  • Fresh parsley

Put 2 tablespoons of coconut oil in a soup pot, on medium heat.
Add in onions and crushed garlic.Then add in chopped carrots and celery. Cook down until tender.Pour in 1 quart of your broth, water, and tomato sauce.

Let this come to a boil, then reduce heat to a simmer. Allow the veggies and broth to simmer for about 30 minutes. Add all of your spices now, as well.

While the soup is simmering, start to peel your shrimp, if unpeeled. Cut your calamari tubes into about 1/2 inch pieces and let them sit in a bowl with lemon juice.

Chop up mushrooms and add them to the soup after it’s been simmering for
30 minutes. Add coconut cream (if using). Make sure the soup returns to a simmer if cooled off too much by the cream.

After the mushrooms have cooked for about 10 minutes, make sure the water is simmering and add all the shrimp and let them cook for about 3 minutes. Then, add the calamari (don’t add the lemon juice) to the soup and let the entire soup cook for another 2 minutes.

Turn off heat and remove pot from stove. Add in the juice of 1 lime, or more to taste. Enjoy with chopped green onion and fresh parsley (If you used Bay Leaves, donʼt forget to take them out)

Share this recipe

read more
Surimi Salad Over Avocado and Toast

Surimi Salad Over Avocado and Toast

Surimi Salad Over Avocado and Toast

  • 1 lb Panamei Surimi Flakes
  • 3/4 cup light mayonnaise
  • 3/4 cup celery, chopped
  • 1/2 tsp. fresh garlic, minced
  • 1/4 cup green onion, chopped
  • 4 tsp. fresh tarragon, chopped
  • 1 cup fresh corn kernels (optional)
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. olive oil
  • 1 small lemon, juiced
  • 2 avocados
  • 8 slices of bread, toasted
  • Curly parsley (optional)

In a large bowl, mix together the surimi flakes, mayonnaise, celery, tarragon, green onion, garlic, lemon juice, mustard and olive  oil until  well combined.

Cover and refrigerate for at least 1 hour (can be made the day before and chilled overnight).

Cut the avocadoes in half and spoon a generous 1/3 cup of the crab mixture into each half.

Garnish with parsley and serve with toasted slices of bread.

Share this recipe

read more