Entrée - Seafood

Tilapia with Cucumber Radish Relish

Servings: 4

Ingredients

• 2/3 cup chopped, seeded Markon cucumber, RFS # 78156
• 1/2 cup chopped radishes, RFS # 78025
• 1 teaspoon vegetable oil, RFS # A3640
• 2 tablespoons tarragon vinegar
• 1/4 teaspoon dried tarragon leaves, minced RFS # 24172
• pinch of sugar, RFS # 27204
• 1/8 teaspoon Culinary Secrets sea salt, RFS # 29346
• 4–6 oz. Hidden Bay tilapia fillets, RFS # 20578
• 2 tablespoons Chef Mark margarine, RFS # 71068
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Preparation method

1. Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish.
2. Sauté tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork.
3. Transfer to serving plates. Spoon cucumber mixture over each serving.

Chipotle Rubbed Cod Tail Torta

Yield: Approximately 10 portions

Ingredients

• 10 – 4-5 oz. Hidden Bay Wild Caught North Atlantic Barents Sea Cod Tails, RFS#50686
• 1 can Chipotle en Adobo
• 3 Brickfire Bakery French baguettes, RFS#17804, cut into 10- 6" pieces
• 1 tsp Culinary Secrets cumin seed, RFS#24318
• 1⁄2 cup Villa Frizzoni 75/25 blend Canola and Extra Virgin Olive Oil, RFS #33388
• 5 ripe Markon avocado, RFS# E7442
• 1 tbsp frozen orange juice concentrate
• 20 Ripe Markon Tomato slices, RFS# 78204
• 1 tbsp Honey
• 1⁄4 cup Markon washed and trimmed cilantro, RFS# 78014, chopped
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• Culinary Secrets ground black pepper, RFS# 24108
• 20 slices Cobblestone Market 0.8 oz. slices Monterrey Jack Cheese, RFS# 70232

Directions

1. Remove chipotle peppers from can and rinse to remove most residual adobo.
2. Place in blender and pulse until peppers have lost their shape. Add cumin, oil,
3. orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside.
4. Place Cod tails on lined sheet pan and brush with blended mixture from first container. Cook as directed or until Cod reaches internal temperature of 160° degrees.
5. Remove from oven and baste with mixture form second container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
6. Place Tortas in sandwich press and toast.
7. Serve with chips and salsa or Latin style slaw.

 Penne with Shrimp & Asparagus in a Cream Sauce

Servings: 4
Ingredients

• 15 oz. — Villa Frizzoni Alfredo Sauce, RFS Item # 27028
• 1/4 lb — Markon Asparagus, chopped (approx. 8 stalks chopped 2-3inches long), RFS Item # 78990
• 24 — Hidden Bay uncooked Shrimp, 41-50 count, RFS Item # 54192
• 1/2 Lb — Villa Frizzoni Penne Rigate, RFS Item # 25728
• 1/3 — Red bell pepper, julienne sliced
• 1/3 — Yellow bell pepper, julienne sliced
• 4 oz. — Fresh sliced mushrooms (baby browns)
• 1/2 Tbsp. — Culinary Secrets Cayenne Pepper, RFS Item # 10508
• Creole Seasoning
• salt to taste
• pepper to taste
   

Directions

1. Julienne slice red bell peppers and yellow bell peppers. Sauté in skillet until it begins to soften
2. Add fresh sliced Mushrooms and sauté for an additional 3-5 mins. Then remove from heat.
3. Blanch chopped asparagus for approx 5 mins, or until stalks are tender. Throw in pepper and mushroom pan to rest.
4. Season Shrimp with Creole Seasoning and Sauté in another skillet. Then remove from heat.
5. Add Alfredo sauce, cayenne, salt and pepper to the bell pepper and mushroom mix and bring to just under a few bubbles. Reduce heat to low and add shrimp.
6. Cook Penne, drain.
7. Toss everything together.

Coconut Lime Shrimp Skewers

Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).

Serves 12

Ingredients

• 1 tablespoon minced fresh ginger
• 1 tablespoon Markon garlic, minced, RFS Item # 78470
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 1 can (14 oz.) coconut milk
• 2 pounds Hidden Bay Cooked Shrimp (26 to 30 per lb.), peeled and deveined, tail on, RFS Item # 16458
• 1/4 teaspoon kosher salt
• Fresh lime wedges for squeezing
• 1/2 cup toasted, sweetened shredded coconut
• Markon Chives, chopped, RFS Item # 77812
   

Preparation

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak wooden skewers in water.
3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
4. Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until it’s slightly charred, about 3 minutes on each side.
5. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut.
6. Serve with extra lime wedges on the side.
7. Garnish with a pinch of chopped chives.

 Bronzed Alaska Salmon in a Butter-Wine Sauce

Serves: 4

Ingredients:

• 4 Hidden Bay Alaska Salmon skin on fillets (6 oz. each), RFS Item 52728
• 1 Tablespoon Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 2 Tablespoon Hidden Bay Seafood Seasoning, RFS Item 22254
• 1/4 Cup White wine or Culinary Secrets Chicken base, RFS 12208
• 1 Tablespoon SilverBrook whipped butter, RFS Item 71102

Directions:

1. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2. Turn salmon over and sprinkle with seafood seasoning.
3. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan.
4. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.
5. Cook just until fish is opaque throughout and sauce is reduced.
6. Drizzle sauce over salmon when serving.
    

Fish with Pico Garlic Rub

Makes 12 Servings

Pico Garlic Rub

• Olive oil 1 Tbsp.
• 1/4 cup Culinary Secrets® Garlic Powder, RFS Item 24372
• 1/4 cup Culinary Secrets Parsley Flakes, RFS Item 24198
• 2 tsp. Culinary Secrets Spanish Paprika, RFS Item 25318
• 2 tsp. San Pablo® Ground Chipotle Peppers, RFS Item 25452
• Salt 1 tsp.

Tilapia

• Tilapia fillets 12 each
• Flour 1 cup
• Olive oil 1/4 cup
• Lime wedges 12 each

Directions

1. Combine all Pico Garlic Rub ingredients in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat olive oil in large skillet on medium heat.
4. Place fish in skillet. Cook on one side for 3 to 4 minutes.Turn and brush on the Pico Garlic Rub.
5. Cook 3 to 4 minutes until cooked through.
6. Remove fish from skillet; squeeze lime juice over all.
7. Serve immediately with additional lime wedges, if desired.
    

Kickin Beer-Battered Wild-Caught Cod
 

Serves: 24 (3-piece servings)

Ingredients:

• As needed EverFry Clear for frying RFS# 16198
• 10 lbs. ― Hidden Bay Alaska Pollock fillets, thawed if necessary RFS Item #C3474
• 5 cups ― Flour
• 1/2 cup― Baking powder
• 1/4 cup― Sugar
• 1 Tbsp. ― Salt
• 2-3 tsp. ― Culinary Secrets Cajun Seasoning RFS Item #28622
• 48 oz. ― Dark or regular beer
• 1/4 cup ― Fresh lime juice
• As needed Lime wedges, if desired

Directions:

1. Heat oil in fryer pan to 365°F.
2. Prepare batter: In mixing bowl, blend flour, baking powder, sugar, salt and Culinary Secrets Cajun seasoning. Pour in beer, add lime and whisk together just until frothy. Do not over mix.
3. For each serving, dredge fish portions in batter. Fry in oil, about 4 to 5 minutes per piece, until golden brown. Serve with lime wedges, if desired.

Popcorn Shrimp with Chili-Lime Dipping Sauce

Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce

Dipping Sauce:

• 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
• 2 tablespoons Culinary Secrets mayonnaise RFS Item # 17480
• 1 tablespoon lime juice (about 1/2 lime)
• 1/2 teaspoon San Pablo Ancho Chili Powder RFS Item # 25786
• 1 lime, zested

Shrimp:

• 1/2 cup all-purpose flour
• 1 teaspoon San Pablo Ancho Chili Powder RFS Item # 25786
• 1 teaspoon Culinary Secrets Garlic Powder RFS Item # 24042
• 3/4 teaspoon salt
• 4 egg whites
• 3/4 cup cornmeal
• 1/4 teaspoon Culinary Secrets black pepper RFS Item # 24108
• 1 pound Hidden Bay Peeled & Deveined tail-off Shrimp RFS Item # 81270
• 2 tablespoons canola oil
• Spray cooking oil

Dipping sauce:

1. If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
2. Combine the thickened or Greek yogurt, Culinary secrets mayonnaise, lime juice, San Pablo Ancho Chili Powder and lime zest in a small bowl and mix well to incorporate. Set aside.

Prepare the Shrimp:

1. Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the Hidden Bay shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
2. Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
3. Serve shrimp with dipping sauce.

Cajun Scallops with Lemon Herb Sauce
 

8 Servings

Ingredients

• Cajun Scallops:
• 1 c. Cornmeal
• 2/3 c. Culinary Secrets Cajun Seasoning RFS Item 28622
• 1-1/2 lb. Hidden Bay 10-20 Sea Scallops RFS Item 53200
• 2 Tbsp. cooking oil

Lemon Herb Sauce:

• 1 c. Plain yogurt
• 1 c. Sour cream
• 2 Tbsp. Katy’s Kitchen Lemon Juice - RFS Item 12790
• 2 Tbsp. Culinary Secrets Salt & MSG-Free All-Purpose Herb Seasoning RFS Item 13722
• 1/2 tsp. Culinary Secrets Granulated Garlic - RFS Item 24210
• 8 oz. Cucumber: cut into 2-inch sticks

Directions

1. Combine cornmeal and Culinary Secrets Cajun Seasoning.
2. Dredge scallops in cornmeal.
3. Heat oil in sauté pan.
4. Add scallops and cook 5 minutes until browned and cooked through.
5. Combine yogurt, sour cream, lemon juice, Culinary Secrets Salt & MSG-Free All-Purpose Herb Seasoning and Culinary Secrets Granulated Garlic.
6. Serve scallops with Lemon Herb Sauce and cucumber sticks.

Carribean Shrimp Salad

Yield: 10 servings
 

• 10 oz. Markon Ready Set Serve Romaine Lettuce (RFS Item 76204)
• 10 oz. Markon Ready Set Serve Organic Mixed Baby Greens (RFS Item 76290)
• 10 oz. cucumber, julienned
• 5 oz. carrots, julienned
• 20 oz. mango, sliced
• 20 oz. Hidden Bay 21-25 P&D Tail-On IQF Cooked Shrimp (RFS Item 16450)
• 20 oz. Culinary Secrets Tropical Mango Vinaigrette (RFS Item 28702)
• 2 oz. cilantro, chopped
• 2 limes, sliced
• 5 oz. fried banana/plantain chips

Directions

1. Combine Markon Romaine Lettuce and Markon Organic Mixed Baby Greens. Plate mixed salad greens and top with cucumber, carrots, mango and Hidden Bay Shrimp.
2. Drizzle with Culinary Secrets Tropical Mango Vinaigrette. Garnish with cilantro, lime slices and banana chips.