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Thai Green Mussels
Wash the mussels in a colander to remove any dirt or grit and pull out and discard any of the beards. Throw away any mussels that have cracked shells, or are not firmly closed, and don’t shut when tapped firmly. Heat a large saucepan until hot. Add the vegetable oil and spring onions/ green onions […]
Mediterranean Swai Fillets en Papillote
Preheat the oven to 400°F Lay a 12 in x 14 in sheet of foil onto the work surface, then lay a piece of parchment paper the same size, over the top. Repeat with a second piece of foil and parchment. Lay the green beans in the center of each piece of paper, then top […]
Salmon Tikka Skewers with Raita
Heat a griddle pan over the stove until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Soak 8 wooden skewers in cold water for at least 30 minutes or set metal skewers to one side. Tip the salmon chunks into a bowl, add the tikka […]
BBQ Whole Sea Bream with Spiced Quinoa Salad
Heat a griddle pan over stove until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Using a sharp knife, make 2 slashes on either side of the bream and drizzle with a little of the oil. Season with salt and black pepper to taste. Lay […]
Paella with Shrimp
Heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Heat a large paella pan over the BBQ until hot. Add the olive oil and chorizo and cook for 2-3 minutes until the chorizo starts to release its oils. Add the onion and pepper and cook for a couple […]
Citrus Aioli for Shrimp Burgers
Created by Chef Andrew Gruel of Calico Fish House Combine egg yolk, Dijon mustard and lemon and mix. Drizzle the avocado oil in slowly, whisking until it forms an emulsion. Fold in the garlic and herbs. Finish with salt and pepper to taste. Top your fresh-off-the-grill Del Pacifico burgers with a large spoonful of citrus […]
Grilled Salmon Shawarma
Recipe created by Chef Erik Foxx-Nettnin of The Polished Foxx. Mix the sauce ingredients together in a large bowl. Place salmon in the container and let it rest for 15 minutes. Mix salt and sugar in a bowl to make a coating. Remove your salmon fillets from the sauce and coat them in the salt/sugar […]
Honey Mustard Crunch Salmon
Serves 3
Prosciutto Wrapped Shrimp with Pesto and Herbs
Serves 4
Seared Grouper with Japanese Vinaigrette
Recipe created by Chef Keane Amdahl of Coastal Seafoods Combine ginger, shoyu or soy sauce, seasoned rice wine vinegar, green onion, sesame seeds, and 4 tablespoons vegetable oil to a mixing bowl and whisk to combine. Reserve until needed. Season grouper fillets with salt and pepper. Pre-heat a skillet over medium-high heat and add 2 […]