Seafood Chop Suey

Seafood Chop Suey

INGREDIENTS
DIRECTIONS

½ cup Panamei Scallops
½ cup Panamei Shrimp
½ cup Panamei Squid Rings
2 tbsp sesame oil
2 Tbsp white onion, chopped
1 clove garlic, minced
¾ cup broccoli florets
¼ cup carrots, sliced
1 cup cauliflower florets
½ cup baby corn, sliced
1/3 cup bell pepper. Sliced into 1 inch squares
1/3 cup celery stalks, sliced
1 cup snow peas
3 scallions, finely chopped
1 tsp fresh ginger, minced
1 tsp cornstarch mixed with 1 teaspoon dry sherry or water
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp toasted sesame seeds

Season seafood with salt and pepper. Set aside.

Heat oil over medium high heat in a wok and sautée onions and garlic.

Add the scallops and cook for one minute then add the shrimp, when ready to flip the shrimp, add the squid then cover and let it steam for another minute.

Remove the seafood from the wok and set aside. In the same pan, add broccoli, carrots, cauliflower, and baby corn and sautée for 2 minutes then add the water and cover, let simmer and steam for 4-5 minutes.

Add the bell pepper, celery and snow peas and sautée and season with soy sauce and fish sauce as desired.

Thicken the sauce a bit with the 1 Tbsp of corn starch dissolved in water.

Serve hot.

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Pan Fried Snapper with Mashed Chickpeas

Pan Fried Snapper with Mashed Chickpeas

INGREDIENTS
DIRECTIONS

4 Panamei Snapper fillets, skin-on
2 Tbsp olive oil
1 medium onion, finely chopped
1 Tbsp fresh thyme, chopped
2 cans of chickpeas, rinsed and drained
4 ripe tomatoes, chopped
Salt & pepper, to taste
A pinch of dried chilli flakes (optional)

Gremolata sauce:
1 garlic clove, crushed
1 lemon, zest
Fresh parsley, chopped

Using a large pan, sautée the onion in 1 Tbsp of olive oil. Add thyme and chilli flakes, stirring occasionally. When onion is soft, after 10 minutes approx., add the chickpeas and tomatoes. Cover and cook gently for 10 minutes or until mixture thickens. Mash it roughly and reserve.

On another pan, add remaining Tbsp of olive oil, add Snapper fillets, season with salt & pepper. Cook, skin-side down, for 2 minutes each side, or until fish flakes easily.
And last, for the gremolata combine garlic, lemon and parsley. Add salt & pepper. Reserve.

Serve the chickpeas first, top it with the Snapper fillet and sprinkle with gremolata.
Garnish with micro greens and a lemon wedge.

Enjoy!

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Spicy Tuna Tartare

INGREDIENTS
DIRECTIONS

1 lb Tuna Portions Panamei, thawed, cut in cubes 1 avocado Haas, cut in cubes
2 Tbsp soy sauce
1 tsp Sriracha sauce, or any other hot sauce
2 Tbsp lime juice
1 1/2 Tbsp sesame oil
1 handul fresh chives, finely chopped
Sesame seeds, toasted

Cut tuna portions in small cubes.
Add to a bowl. Add soy sauce, lemon juice, Shriracha sauce.
Add sesame oil and stir.
Add the avocado cubes and chives. Mix all up and let it rest in the fridge for 20 minutes.
When ready to serve, sprinkle sesame seeds and garnish with chives.
Serve plain, on crunchy tostones or on Belgian endive leaves.

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Mahi Portions with Sautéed Mixed Mushrooms

INGREDIENTS
DIRECTIONS

1 lb Panamei All Natural Mahi Portions (4 portions)
2 Tbsp butter
4 medium sweet potatoes (cooked and mashed into a purée)
4 garlic cloves, chopped
14 oz mixed mushrooms
Salt & pepper to taste

For Sauce:
3.5oz butter
1 Tbsp capers
1 lemon (juiced)
Handful of fresh parsley (chopped)

Season the fish portions with salt and pepper. Add butter to a frying pan, over medium high heat. When melted, add garlic and cook it for 1-2 minutes.
Add mushrooms, salt and pepper, and sautée for 5 minutes.
On the same skillet, make room for the Mahi portions. Sear them 2-3 minutes on each side. Remove the fish from the skillet and reserve.
Prepare the sauce in the same skillet.

Add butter on medium heat. When it starts to brown, add capers, parsley and lemon juice. Stir for 1 minute and serve.
Serve the sweet potato purée on plate, place the fish on top and spoon over the sauce. Serve with lemon wedges if you like.

Enjoy.

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All Natural Tilapia Fillets in Coconut Sauce

INGREDIENTS
DIRECTIONS

1lb All Natural Tilapia Fillets Panamei (4 portions)
2 Tbsp extra virgin olive oil
2 garlic cloves, chopped
2 shallots, finely chopped
2 Tbsp fresh thyme
1 cup of coconut milk
Salt & pepper to taste
A handful of unsweetened coconut flakes, toasted
Lime wedges, for garnish

Season the fish fillets with a paste made with mashed garlic cloves, salt and thyme.

Cover the fish with the paste on one side, let it rest for 10 minutes to incorporate the flavors.
On a skillet over medium heat, add 1 Tbsp olive oil. Add shallots and sautée for 1 minute. Add coconut milk and bring it to a simmer. Simmer it for approx. 5 minutes or until reduced to
a thicker sauce. Season with salt and pepper. Reserve.

Place the coconut flakes on a dry skillet over medium low heat and cook for 3-5 minutes or until golden brown. Reserve.

On another skillet, add 1 Tbsp olive oil and when hot, add fish fillets. Cook the fish 2-3 minutes each side. Remove it from heat and prepare to serve.

Place the sauce on plate, add the fish on top and sprinkle the toasted coconut flakes on top. Add a lime wedge and serve. Enjoy!

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Grilled Tuna with Avocado Cucumber Salsa

Grilled Tuna with Avocado Cucumber Salsa

INGREDIENTS
DIRECTIONS

2 tuna steaks Panamei
1 garlic clove, minced
2 Tbsp olive oil
2 Tbsp lime juice
2 Tbsp fresh cilantro, minced
Salt & pepper, to taste

FOR THE SALSA:
½ cup cucumber, finely diced
1 medium avocado, finely diced
1 medium tomato, finely diced
1 jalapeño pepper, minced
Fresh cilantro, minced
1 Tbsp lime juice
Salt & pepper, to taste

Using a bowl, add garlic, olive oil, lime juice, cilantro, salt and pepper. Whisk it together. Add the tuna steaks and marinate them for 15 minutes.

In another bowl, combine all ingredients for the salsa. Season with salt & pepper. Reserve.

Heat the grill to medium high. Remove tuna steaks from the marinade and add them to the hot grill.

Grill them for 1-2 minutes each side. Remove from grill and serve.

Arrange the tuna steaks on the plate, add spoons of salsa, either on the side or on top.

Sprinkle a little cilantro and enjoy!

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Smoked Salmon Appetizers 5 Ways

Smoked Salmon Appetizers 5 Ways

INGREDIENTS
DIRECTIONS

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.

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Salt and Pepper Squid

INGREDIENTS
DIRECTIONS

1.5 lb Squid Rings Panamei
Vegetable oil, for frying
Bunch of cilantro, to garnish
Sweet peppers, to garnish
Chili peppers, to garnish
2 Tbsp dry sherry
2 Tbsp ginger, minced
2 garlic cloves, minced
1/3 cup all purpose flour
1/3 cup cornstarch
2 Tbsp cornmeal
Salt and ground pepper, to taste
Lemon and lime wedges
Mustard, to serve as a dipping sauce

Thaw out the squid rings, pat them dry.

Season with salt and pepper.

Add the dry sherry, ginger, garlic and let it marinade in the fridge for at least 20 minutes.

In another bowl, add the flour, cornstarch, cornmeal, salt and pepper to taste.

When ready to fry heat the oil in the deep fryer, or a medium size deep pan. Heat should be medium high. To check if is it’s hot, place a wooden chopstick into the oil. Once you see bubbles around the chopstick, it is ready. Turn it down to medium heat.

Set up a tray with a wire rack to transfer the squid after fried.

Drain the squid from the marinade and start coating it on the flour mix. Coat it throughly and start placing the pieces in the fryer in small batches. Fry them for 2-3 minutes or until golden brown. Repeat the process until finished.

Serve it hot with lemon wedges and dipping sauces of your preference. We used mustard.

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Smoked Salmon Tartare

INGREDIENTS
DIRECTIONS

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.

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Grilled Shrimp Tacos with Avocado and Greek Yogurt

Grilled Shrimp Tacos with Avocado and Greek Yogurt

INGREDIENTS
DIRECTIONS

4 tortillas
6 oz low-fat, plain Greek yogurt
2 tbsp cayenne pepper
4 tbsp lime juice
1/2 cup cilantro, chopped
3 tsp coconut oil
1/2 head cabbage, thinly sliced
2 medium avocados, diced
1 lb Panamei shrimp
Salt and black pepper to taste

Heat tortillas over medium heat in a dry skillet.
In a bowl, mix yogurt, cayenne, lime juice, and cilantro.
Heat coconut oil in a nonstick skillet over medium-high heat. Add cabbage and
cook for 4 minutes or until the cabbage is just barely wilted.
Remove cabbage from skillet, add shrimp, and cook for 3–4 minutes. Season
with cayenne pepper, and add salt and black pepper to taste.
Layer taco with cabbage, shrimp, yogurt mix, and diced avocado.

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