City Pier Plated

Recipes & Inspiration

VOLUME 1

Fresh Ideas Start with the Freshest Ingredients We’re delighted to introduce Volume One of City Pier Plated. The first in a series of eRecipe guides where our bounty of healthy, clean proteins from the sea is the star of every dish.

These recipes, developed by our chefs exclusively for City Pier Seafood, are incredibly delicious, easy to prepare, and can be served in 30 minutes or less.

INSIDE THIS EDITION

“Real cooking is more about following your heart than following recipes.”

— UNKNOWN

3

Sesame Crusted Tuna with Asian Citrus Slaw

4

Faroe Island Salmon with Mango & Avocado Salsa

5

Grilled Swordfish with a Petite Greek Salad

6

Thyme & Butter Crusted Cod

7

Pan Seared Halibut with Lemony Zucchini Noodles

8

Pan Fried Flounder with Red Grapefruit Butter Sauce

9

Peru Bay Scallops, Flash Seared & Glazed

10 Grilled Sea Scallops with a Smoky Succotash 11 Garlic, Cilantro & Lime Grilled Shrimp Skewers 12 King Salmon with Lemon & Salt

Sesame Crusted Tuna with Asian Citrus Slaw An easy-to-prepare dinner for that date night out feeling. This white-cloth, restaurant-quality dish takes no time to prepare.

Double the slaw recipe & serve with grilled shrimp for lunch the next day.

INGREDIENTS:

Tuna: 2 6oz. Tuna Steaks 3 tablespoons Vegetable oil ½ cup black & white sesame seeds Kosher salt Fresh ground black pepper

Asian Citrus Slaw: 1 tablespoon Sesame oil ½ tablespoon Soy sauce ½ Lime juiced 2 teaspoons Rice wine vinegar ½ tablespoon Cilantro chopped Salt and Pepper to taste 3 Scallions bias sliced thinly ½ cup Napa Cabbage, halved, cored, quartered, thinly sliced 1 Carrot, shredded ½ tablespoon Cilantro chopped ½ Red Fresno Chili sliced on a bias thinly (optional) CLICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

PAIR WITH AN OAKED CHARDONNAY OR A DRY ROSÉ

“Food is our common ground, a universal experience.”

— JAMES BEARD

Faroe Island Salmon with Mango & Avocado Salsa A City Pier Seafood favorite.

Admittedly, it’s a challenge to not dig into the salsa while the salmon is on the grill. Toss leftovers, if you have them, into tortillas for an easy take on Friday Night Fish Tacos.

INGREDIENTS:

Faroe Island Salmon: 2 6oz. Faroe Island Salmon fillets 1 Orange, halved, juiced 3 tablespoons Vegetable oil Kosher salt

Mango & Avocado Salsa: 1 Mango, peeled, diced ¼ cup Red onion, diced small ½ tablespoon Cilantro chopped 1 Avocado, peeled, diced 1 Jalapeno, seeded, diced small 1 Lime, halved, juiced ½ tablespoon olive oil Salt and pepper to taste CLICK HERE FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF

BEST PAIRED WITH AN OAK AGED CHARDONNAY

Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

Grilled Swordfish with a Petite Greek Salad Grilled swordfish begs for savory sides that deliver plenty of flavor. This delicious dish has a Mediterranean flair, achieved by pairing the fish with this easy to prepare Petite Greek Salad.

INGREDIENTS:

Swordfish: 2 8oz. Swordfish steaks 3 tablespoons Vegetable oil Kosher salt Fresh ground Black pepper

Petite Greek Salad:

“ One of the nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating.”

— LUCIANO PAVAROTTI

1 tablespoon Olive Oil “EV” 1 lemon halved, juiced 1 tablespoon Capers ½ tablespoon fresh Mint leaves, chopped ½ tablespoon fresh Oregano leaves, chopped 1 cup Cherry Tomatoes, halved ½ cup Feta cheese, crumbled ½cup Cucumber, seeded, chopped ¼ cup Green Greek Olives, sliced ¼ cup Red Onion, diced small Salt and Pepper to taste Mixed Greens (optional) CLICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A GRENACHE BLANC OR AN OAKED CHARDONNAY

“There is no better reward for hard work than good food.”

— UNKNOWN

Thyme & Butter Crusted Cod Butter and breadcrumbs, combined with this mild, white flaky fish, are irresistible to even the pickiest of meal critics. Serve with roasted vegetables or pasta with a light butter or tomato sauce, and dinner is served in 30 minutes or less.

INGREDIENTS:

Cod loin: 2 6oz. Cod loins 2 teaspoons Olive oil Kosher salt Fresh ground Black pepper

Thyme & Butter crust: ¼ cup Panko crumbs 1 tablespoon Parmesan cheese, grated 1 Lemon, zested then cut into wedges 2 tablespoons Butter unsalted, room temp ½ tablespoon White wine 1 tablespoon fresh Thyme, picked and chopped Salt and Pepper to taste LICK HERE C FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A SAUVIGNON BLANC OR PINOT GRIS

Pan Seared Halibut with Lemony Zucchini Noodles Feeling strapped to meet the dinner deadline? You’ll love the lightness and freshness of this meal that can be prepared in 20 minutes or less. The lemony zucchini noodles are perfectly paired with pan-seared Halibut.

INGREDIENTS:

Halibut: 2 6oz. Halibut portions 2 Garlic cloves, smashed 2 tablespoons Olive oil Kosher salt Fresh ground Black pepper

Lemony Zucchini noodles: 1 tablespoon Olive oil 1 Shallot, fine dice 3 Garlic cloves, fine dice 1 Lemon, zested then juiced ½ cup Parsley, Italian, chopped 12-16 oz. Zucchini noodles, fresh Salt and Pepper to taste C LICK HERE

“Life is a combination of magic and pasta.”

— FEDERICO FELLINI

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A PINOT GRIS, SAUVIGNON BLANC OR WHITE RIOJA

Pan Fried Flounder with Red Grapefruit Butter sauce Step aside lemons & limes. Grapefruit is the star of this tangy, citrusy sauce.

It adds a surprising touch of sweetness to the white wine and Dijon mustard sauce. Turn to this dish to freshen up your weeknight meal plan.

INGREDIENTS:

Flounder: 2 4-6oz. Flounder portions ¼ cup AP Flour 1/8 teaspoon Nutmeg, fresh ground (optional) 2 tablespoon Vegetable oil 2 tablespoons Olive oil Kosher salt

Red Grapefruit Butter Sauce: 3 tablespoons Butter, unsalted 3 tablespoons Red Grapefruit juice 2 teaspoons Dijon mustard 2 tablespoon White Wine ½ tablespoon Sugar Kosher salt Fresh ground Black pepper C LICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF BEST PAIRED WITH AN UNOAKED CHARDONNAY, PINOT GRIGIO OR VELTLINER

Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

Peru Bay Scallops Flash Seared & Glazed A City Pier Seafood favorite. These buttery-sweet Peruvian Bay Scallops are a healthy protein you can prepare in five minutes or less. That’s Magic, Pure and Simple.

“There is no love sincerer than the love of food.”

— GEORGE BERNARD SHAW

INGREDIENTS:

Peru Bay Scallops: 1 lb. Peru Bay Scallops 2 tablespoon Vegetable oil 2 tablespoons Butter, unsalted 1 Lemon, cut into wedges ¼ cup White Wine Kosher salt Fresh ground Black pepper

CLICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A LIGHT OAK CHARDONNAY, PINOT GRIS OR MUSCADET

Grilled Sea Scallops with a Smoky Succotash Grilled sea scallops are always a good choice. We upgraded a traditional succotash recipe with bacon, smoked paprika and cilantro for a light side dish. A quick and easy meal that can be enjoyed year-round!

INGREDIENTS:

Sea Scallops: 12oz large Sea Scallops, U-10 2 tablespoon Vegetable oil Fresh ground Black pepper Kosher salt

Smoky Succotash: 1 tablespoons Butter, unsalted 2 strips smoky Bacon, diced 2 tablespoon Vegetable oil ¾ cup Sweet Corn, fresh ½ cup Red Pepper, diced ¼ cup Red Onion, diced ¼ Soy Beans, fresh 1 teaspoon Smoked Paprika 1 tablespoon Cilantro, fresh chopped Kosher salt Fresh ground Black pepper 1 Lime, cut into wedges C LICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF BEST PAIRED WITH A LIGHT OAK CHARDONNAY, PINOT GRIS OR MUSCADET

Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

Garlic, Cilantro & Lime Grilled Shrimp Skewers

“ Good food never fails in bringing people together.”

— UNKNOWN

The magic of this recipe is the marinade.

With just a handful of ingredients, this citrusy-sweet, slightly-spicy twist on shrimp kabobs take less than 5 minutes on the grill.

It’s sure to be a favorite year-round. Some fresh chimichurri and a grilled baguette, and you have a meal!

INGREDIENTS:

Shrimp: 1 lb. White Shrimp 16/20 count, fresh or defrosted, Peeled, cleaned, tail on.

Skewers, metal or wood, if wood presoak in water.

Garlic, Cilantro & Lime Marinade: 1/4 cup olive oil 1/4 cup fresh Cilantro, finely chopped 4 Garlic cloves, minced 1 Lime, halved juice Kosher salt Fresh ground Black pepper ½ Jalapeno, minced (optional) CLICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A PINOT GRIGIO, SAUVIGNON BLANC

Simple & Fresh King Salmon with Lemon & Salt (That’s it!)

King Salmon deserves to be the star of this dish. The beauty of the recipe, in addition to its simplicity, is the quality of the fillets and the endless range of pairing options. Enjoy INGREDIENTS:

King Salmon: 2 8oz. Wild Alaskan King Salmon fillets, Skin On Kosher salt 1 Lemon, cut into wedges

C LICK HERE

FOR RECIPE INSTRUCTIONS AND A PRINTABLE PDF Visit CityPierSeafood.com/recipes for inspiration, recipe ideas and more.

BEST PAIRED WITH A CHARDONNAY OR SAUVIGNON BLANC

Don’t be shy.

Show off those skills!

Snap a photo of your creations and share them on Instagram.

Tag @CityPierSeafood and your dish may be featured on our website and social media pages.

SPARK SOME MAGIC TONIGHT CITYPIERSEAFOOD.COM