Seafood recipes

THE DISH a new wave of sustainable Seafood

Volume 12 brought to you by Reinhart Foodservice

Atlantic Salmon with Spring Vegetables and Pressed Juice

Atlantic Salmon with Spring Vegetables and Pressed Juice

ingredients

32 oz Hidden Bay Atlantic Salmon

2 Tbsp Oil

Salt & Pepper

Asparagus, tips only, blanched

Peas, blanchedItalian Parsley

1 tsp. Cornstarch or Arrowroot

Fish Stock

Freshly Pressed Green Juice (made with celery, cucumber, parsley, and kale)

2 Tbsp Micro Wasabi Arugula (or any microgreens)

PREPARATION Cut salmon fillets into four equal portions; rub each with oil and season with salt and pepper. Heat a large skillet or cast-iron pan. When hot, put in salmon, skin side up. Heat for three minutes. Using a metal fish spatula, flip each fillet and cook for two more minutes or until skin is crisped. Remove from pan and reserve oil.

In a mixing bowl, combine asparagus tips, peas, and Italian parsley. Toss with remaining oil in fish pan. Season with salt and pepper.

Stir cornstarch into fish stock. Combine this mixture with green juice. Heat liquid, quickly bringing it to a boil (the longer you cook this, the more the color will fade); you just want to thicken the sauce slightly.

To serve, drizzle green sauce on four plates. Top each with a salmon fillet. Arrange equal parts of the green vegetable mixture on each fillet. Garnish with micro wasabi arugula and serve.

Seared scallops, arugula, spring pea pesto

Seared scallops, arugula, spring pea pesto

ingredients

6 oz Fresh Peas

Chopped Garlic in Oil

Juice of Fresh Lemon

3 oz Extra Virgin Olive Oil

2 oz Parmesan Cheese Grated

3 oz Hidden Bay Sea Scallop Dry U-10 Adductor Muscle Only Individually Quick Frozen Wild

2 oz Fresh Baby Arugula

PREPARATION In a blender, combine peas, olive oil, lemon juice, garlic and cheese. Blend. If needed add additional oil if too thick. Adjust seasoning with salt and pepper. Sear scallops. Create a "puddle" with the pesto on your plate. Center and mound arugula. Place seared scallops on top of salad.

Green Curried Mussels

Green Curried Mussels

ingredients

4 lbs. Hidden Bay Mussels in Shell 23-29 Count

6 C Coconut Curry Broth

Coconut curry broth

28 oz Coconut Milk

3 tbsp Green Curry Paste

2 C Chicken Broth

3 ea Lemongrass

1/3 c Fish Sauce

1 ¾ c Brown Sugar

2 tsp Crushed Red Pepper

¾ C Lime Juice, Fresh

¼ C Cilantro, fresh, picked and chopped

¼ C Basil, fresh, picked and chopped

¼ C Mint, fresh, picked and chopped

PREPARATION Peel and chop ginger in a robocoupe. Add coconut milk, ginger, curry paste, smashed lemongrass bulbs, and chicken stock to pot. Bring to a simmer and cook for 30 minutes. Strain through a chinois. Stir in while the broth is still hot from the fish sauce, crushed red pepper, lime juice, brown sugar, and chopped fresh herbs.

Heat a large pan with a lid over medium high heat. Add mussels and coconut curry broth. Bring to a simmer and cover. Let cook until all the mussels open up and are hot all the way through. To serve, divide in to large bowls big enough to hold mussels and broth. Garnish with chopped fresh parsley or cilantro. Serve with cocktail fork, a spoon for the broth and a side bowl for mussel shells. Add mei fun noodles or roasted potatoes for a heartier dish.

Crabmeat Bahn Mi

Crabmeat Bahn Mi

ingredients

1 lb Hidden Bay Crab meat

2 ea Extra Large Eggs

½ C Parsley, finely chopped

¼ C Cilantro, finely chopped

¼ C Green Onions, finely chopped

1 C Panko Bread Crumbs

½ tbsp Old Bay Seasoning

1 tsp Garlic Powder

1 tsp Paprika

½ tbsp Salt

2 tsp Black Pepper, fine ground

Sauce 1 C Heavy Duty Mayonnaise ½ tbsp Sriracha ½ tbsp Lemon Juice salt to taste

Preparation 7" Baguette, sliced cucumbers, sliced fresh jalapeños, cilantro, slaw dressed with rice wine vinegar and sugar.

Combine all crab meat ingredients in a large bowl. Form into 2" balls, flatten to an inch thick. Pan fry crab cakes in oil until sides are light brown and crisp, 3 minutes on each side. Spread sriracha mayo on both sides of sliced baguette. Put 2 or 3 crab cakes on sandwich, topped with the hearty slaw and cilantro leaves. Arrange layers of cucumber slices first, then jalapeños on top of slaw.

Mexican-style spicy shrimp cocktail

Mexican-style spicy shrimp cocktail

ingredients 1 lb 26/30 ct/lb Hidden Bay Raw,

Peeled, Deveined, Tail-on Shrimp

1 med Yellow Onion, diced

1 ea Lime, juiced

2 ea Tomatoes, diced

1 ea Celery Stalk, diced

1 ea Jalapeño Pepper, seeded and finely diced

1 bunch Fresh Cilantro

1½ C Chilled Tomato and Clam Juice Cocktail

1 C Ketchup

2 tbsp Hot Sauce

2 ea Avocados, peeled and diced

Salt and Pepper to taste

Saltine Crackers or Tortilla Chips

Preparation Bring a large pot of water to a boil. Add shrimp and cook for 2-3 minutes or until shrimp turn pink. Remove shrimp from the boiling water and place into an ice water bath until they are cool. Drain well. Combine the diced onion and the lime juice, let sit at least 10 minutes to soften. While the onion is marinating, toss together the shrimp, tomatoes, celery, jalapeño, and cilantro in a large bowl. In a separate bowl, whisk together the tomato and clam juice cocktail, ketchup, and hot sauce. Stir into the shrimp mixture. Lastly, add the onions, diced avocado into the mixture. Season to taste with salt and pepper. Let the shrimp cocktail chill for 1 hour before serving with saltine crackers or tortilla chips.

Find more ideas at www.rfsdelivers.com