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Spanish Baked Salmon

Spanish Baked Salmon

Spanish Baked Salmon

  • 1.5 lb bag Panamei Salmon Portions, skin off
  • 2 c croutons (homemade or store-bought!)
  • 3/4 c pitted green olives
  • 3 medium red onions, cut into wedges
  • 1 container of grape tomatoes (if desired)
  • 3 red bell peppers, seeded and cut into slices
  • 1/2 tsp smoked paprika
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 5 Tbsp olive oil
  • 2 Tbsp fresh parsley, chopped

Preheat the oven to 375 degrees F.

Place croutons, olives, onions, peppers, and grape tomatoes on a baking sheet. Add smoked paprika, salt, pepper and 3 Tbsp of olive oil and mix until everything is evenly coated. Bake for 15 minutes.

Rub the salmon with 2 Tbsp olive oil and place it among the vegetables and croutons on the baking sheet. Bake about 10-12 more minutes, until the salmon is cooked.

Garnish with the parsley and serve.

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Bacalao Guisado

Bacalao Guisado

Bacalao Guisado

  • 1 lb Abadejo Salado Panamei (desalado y desmenuzado)
  • 2 cdas de aceite de oliva
  • 1 cebolla blanca, picada
  • 1/2 cda de ajo, triturado
  • 1/2 pimiento rojo, picado
  • 1/2 pimiento verde, picado
  • 1/4 de taza de aceitunas verdes, sin semillas, rebanadas
  • 3 tomates medianos, picados
  • 3 cdas de sofrito, opcional
  • 1 lata de salsa de tomate
  • 1 cdta de sazón con color
  • 2 hojas de laurel

Hervir el bacalao y cambiar el agua por lo menos 2 veces, para reducir la cantidad de sal.
En una sartén, calentar el aceite a fuego bajo. Sofreir la cebolla por 2-3 minutos. Agregar el ajo y saltear por 1-2 minutos.

Agregar los pimientos, aceitunas, sofrito, sazón con color y los tomates. Cocer por 1-2 minutos y adicionar la salsa de tomate, el bacalao desmenuzado y mezclar.

Agregar el agua y hervir a fuego medio hasta obtener una salsa ligera.
Probar y adicionar sal si necesario, o al gusto. Servir y decorar con hojitas verdes.

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Sautéed Garlic-Pineapple Tilapia with Couscous

Sautéed Garlic-Pineapple Tilapia with Couscous

Sautéed Garlic-Pineapple Tilapia with Couscous

  • 4 Panamei Tilapia Fillets
  • 2 Tbsp fresh lemon juice,
  • 4-5 Pineapple slices
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 1 c couscous
  • 1 Tbsp chopped fresh flat-leaf parsley

In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.

Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley.

Heat skillet to high. Place 4-5 thin slices of pineapple, along with the tilapia, in the skillet and cook for 2 to 3 minutes per side. Serve with the couscous and pineapple slices.

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Smoked Salmon Bagel

Smoked Salmon Bagel

Smoked Salmon Bagel

  • 8 oz Panamei Smoked Salmon, flaked
  • 1 Tbsp Champagne vinegar
  • 3 Tbsp fresh lemon juice, divided
  • 3 tsp Dijon mustard, divided
  • 1 tsp minced garlic
  • 3 Tbsp extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 small red onion, halved and sliced paper-thin
  • 6 oz cream cheese, softened
  • 4 oz soft goat cheese
  • 1/4 c green onions, thinly sliced
  • 1 Tbsp capers, chopped
  • 1 tsp lemon rind, grated
  • 1/4 tsp freshly ground black pepper
  • Pack of your favorite type of bagel
  • 3 c loosely packed baby spinach
  • 1 cucumber, sliced (optional)

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).

Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.

Slice ciabatta or bagels horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion, and cucumbers if desired. Place top half of bread on sandwich – (can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).

Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.

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Swai Fillets in Lemon Butter Sauce

Swai Fillets in Lemon Butter Sauce

Swai Fillets in Lemon Butter Sauce

  • 2 Panamei Swai Fillets
  • 3 Tbsp unsalted butter (4 squares)
  • 1 finely chopped shallot
  • 2 garlic cloves, minced
  • 1 Tbsp Dijon mustard
  • Juice of 1/2 a lemon
  • 1/4 cup heavy cream
  • Salt & pepper to taste
  • 1 handful fresh parsley, finely chopped

Heat a large skillet over medium heat.
Add butter, garlic and sautée until it is lightly brown.
Place Swai fillets on the skillet and cook for 4-5 minutes each side.
Remove fish from skillet and place them on the serving plate. Reserve.

Using the same skillet add butter and shallots, sautée until they are translucent.
Add lemon juice mixing well.
Bring down the heat to medium and keep stirring. Add more butter and swirl it. Add mustard and stir. Add heavy cream and keep stirring.

Sprinkle chopped parsley, stir and it is ready to serve.
Serve it on top of the fish fillets.
Enjoy

Prep Time: 5-7 min Cooking Time: 15 min

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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

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Seared Ahi Tuna Salad

Seared Ahi Tuna Salad

Seared Ahi Tuna Salad

  • 1 lb bag Panamei Tuna Portions
  • 1 tbsp coconut oil
  • 1/4 cup soy sauce
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 3 tbsp rice vinegar
  • 2 tbsp fresh ginger (grated)
  • 2 cloves fresh garlic (minced or crushed)
  • 1 lime (juice)
  • Salt and Pepper (to taste)
  • Red pepper flakes (to taste, optional)
  • 1 lime to serve with
  • Sesame seeds for serving

For Salad

  • Mixed baby greens
  • Carrots (Shredded)
  • Red bell pepper
  • Yellow bell pepper
  • English Cucumber
  • Bag of broccoli slaw mix (broccoli stems, cabbage and carrots)
  • Avocado

Combine in a medium-sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and the juice of 1 lime. Whisk together. Add salt & pepper to taste. Add about 1/2 tsp of red pepper flakes if desired.

Put ahi tuna portions in a large zip lock baggie. Pour in 1/4 cup of the dressing.

Marinate for 30 minutes (or for a couple of hours). Reserve remaining dressing to use as a salad dressing.

Prepare the salad: Layer lettuce on a platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli slaw mix, and cubed avocado.

In a cast iron skillet, over medium heat, heat the pan and add coconut oil. Remove ahi tuna portions from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on how rare you want it.

Thinly slice ahi tuna and place onto salad. Drizzle with Ginger Sesame Dressing, then top with a sprinkle of sesame seeds and lime juice. Serve with lemon wedges.

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Easy Crock Pot Seafood Soup

Easy Crock Pot Seafood Soup

Easy Crock Pot Seafood Soup

  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 4 cups vegetable or chicken broth
  • 2 garlic cloves, minced
  • 1 pound yellow potatoes, cut into small pieces
  • 1/2 cup chopped white onion
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • pinch of celery salt
  • pinch of crush red pepper flakes
  • pinch of cayenne pepper
  • salt and pepper to taste
  • 1 lb bag Panamei shrimp
  • 1 lb bag Panamei scallops
  • handful of chopped parsley

Add all ingredients except the seafood into Crock Pot/slow cooker. Cover and
cook on high for 3 hours or low for 6 hours (until potatoes are cooked.)

Add thawed seafood to slow cooker and return to high heat.
Cook for an additional 30-60 minutes, until seafood is cooked through.

Garnish with parsley. Serve hot with crusty bread.

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One-Pan Winter Salmon and Potatoes

One-Pan Winter Salmon and Potatoes

One-Pan Winter Salmon and Potatoes

For the Salmon & Veggies:

  • 1 tablespoon avocado or olive oil
  • 15-20 baby red or golden potatoes
  • Handful of fresh asparagus or green beans
  • 2 portions of Panamei Atlantic Salmon
  • salt and pepper, to taste

For the sauce:

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon horseradish
  • 3/4 teaspoon dill weed
  • salt and pepper, to taste

Preheat oven to 425 degrees and line a baking tray or pan with parchment
paper.
Add the cut potatoes & vegetables to tray and drizzle with avocado or olive oil.
Sprinkle with salt and pepper to taste.
Roast vegetables 15 minutes.
While vegetables are roasting, make the dressing. Combine all sauce
ingredients and stir.
After 15 minutes, remove vegetables from oven.
Add salmon to baking tray and season with sea salt and pepper. Place tray
back in the oven and cook for an additional ten minutes.
Remove salmon and vegetables from oven and divide into two bowls. Drizzle
with the creamy dill sauce and enjoy!

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Cast Iron Fish Orzo

Cast Iron Fish Orzo

Cast Iron Fish Orzo

  • 2 tablespoons butter
  • 3/4 cup sliced onions
  • 1/2 cup green onions, chopped
  • 4 teaspoons minced garlic
  • 4 cups vegetable or chicken broth
  • 2 cups orzo pasta
  • 1/2 cup drained sun-dried tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 lbs Panamei Salmon, Cod, Flounder, Pollock, or Tilapia 1 teaspoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • Lemon slices

Preheat oven to 350°. Melt butter in a dutch oven or cast iron skillet, on medium heat. Add 1/2 cup sliced onions and 1 tsp. garlic.

Sauté 4 minutes or until tender. Stir in broth, orzo, sun dried tomatoes, salt, and pepper.

Bring to a simmer, and cook, uncovered for 15 minutes or until orzo is just tender and some liquid remains in skillet.

Stir occasionally. Remove from heat and sprinkle fish with salt and pepper.

Place fish on top of orzo, in a single layer, and cover skillet. Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork.

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