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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

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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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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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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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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 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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Pollock Stew

Pollock Stew

Pollock Stew

  • 1 lb Panamei Salted Pollock (desalted and shredded)
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 1/2 tbsp garlic, mashed
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/4 c green olives, seedless, sliced
  • 3 medium tomatoes, chopped
  • 3 Tbsp of sofrito, optional
  • 1 can of tomato sauce
  • 1 tsp of hispanic colored seasoning (“sazón con color”)
  • 2 bay leaves

Boil the pollock and change the water at least 2 times, to reduce the amount of salt.

In a pan, heat the oil over low heat. Sauté the onion for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.

Add peppers, olives, sofrito, seasoning and tomatoes. Cook for 1-2 minutes and add the tomato sauce, the crumbled fish and mix.

Add the water and boil over medium heat until a light sauce is obtained.
Taste and add salt if necessary, or to taste. Serve and garnish with bay leaf.

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Easy Salmon with Avocado Mash

Easy Salmon with Avocado Mash

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Easy Salmon with Avocado Mash

This easy salmon with avocado is naturally gluten-free, low-carb and paleo.

  • 2 tsp coconut oil
  • 1 ½ tsp coarse kosher salt, divided
  • 1 tsp Italian seasonings
  • ½ tsp crushed red pepper
  • ¼ tsp ground black pepper
  • 1 ½ pounds boneless salmon portions Panamei®
  • 1 avocado
  • ¼ cup chopped basil
  • 1 tbsp lime juice
  • chopped scallions, for garnish

Heat oil in a large cast-iron skillet over medium high heat. Sprinkle ¾ teaspoon salt, Italian seasonings, crushed red pepper and black pepper all over the salmon. Lay salmon fillet in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the skin is opaque about half way up the side of the fillet, 4 to 6 minutes, depending on thickness. Flip salmon over and remove skillet from heat. Allow salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side to desired doneness, about 4 minutes more.

Meanwhile, peel pit and mash avocado with basil, lime juice and the remaining ¾ teaspoon salt. Serve salmon topped with avocado mash sprinkled with scallions if desired.

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Baked Mahi-Mahi with Lime Juice

Baked Mahi-Mahi with Lime Juice

Baked Mahi-Mahi with Lime Juice

  • 1 lb Panamei Mahi-Mahi Portions
  • 1/3 cup unsalted butter
  • 2 Tbsp. lime juice
  • Salt and ground black pepper, to taste
  • 3/4 cup panko breadcrumbs
  • 1/2 tsp. paprika

Pre-heat oven to 400°F.

Place the butter in large a baking dish and melt in the oven, about 2 minutes. Remove it from the oven and place the Mahi-Mahi portions in the baking dish, turning once to coat with the butter.

Sprinkle them with the lime juice and season with salt and pepper.

In a separate bowl, combine the Panko breadcrumbs and paprika and season the portions with the mixture.

Bake the  fish,  uncovered,   for   about  20   minutes,  or  until  the  top   is lightly browned and the fish flakes easily when pierced with a knife.

Remove from the oven and serve warm with your favorite side.

The recipe may be doubled to serve 6 to 8. Choose a baking dish large enough to hold two portions without overlapping them.

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Pan Fried Crispy Silverside

Pan Fried Crispy Silverside

Pan Fried Crispy Silverside

  • 1 lb Silverside Panamei
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
  • Salt and ground black pepper, to taste
  • Coarse sea salt to taste
  • Lemon wedges to serve

Put the flour in a large bowl or paper bag and combine with salt and pepper. Pat dry the silverside, and toss them in the flour to coat them evenly.

Heat a large frying pan with canola oil, when a bit of flour sizzles when dropped in, it is hot enough for adding the fish.

Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.

Let them drain the excess of oil on a tray with paper towel and keep warm until all are done.

Arrange the silverside on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.

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