SALMON BACON BURGERS
PREP TIME: 15 MINUTES | COOK TIME: 10 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Wild Sockeye Salmon Burger 2 ea.
Sesame Buns 2 ea.
Thick Cut Bacon 4 ea.
Bib Lettuce 1 ea.
Red Onion 1 ea.
Beefsteak Tomato 1 ea.
Swiss Cheese Slices 2 ea.
Mayonnaise ¼ Cup.
Cajun Seasoning 1 Tsp.
Butter 1 Tbsp.
Peanut Oil as Needed
DIRECTIONS:
1. Pre heat over to 375°F.
2. Bake bacon in oven until crispy.
3. Thinly slice tomatoes and red onion. Separate bib lettuce into individual leaves.
4. Mix mayonnaise with Cajun seasoning and check flavor, add more seasoning if needed.
5. Heat a grill or sauté pan to medium high heat.
6. Grill or sear salmon burgers until fully cooked and both sides have a good sear or grill marks.
7. Set burgers aside to rest with a slice of Swiss chess melting on top.
8. While burger is resting toast your buns. If using a sauté pan melt butter in the pan and toast the buns in the butter. If using the grill, spread butter on the buns and get grill marks on the grill with indirect heat.
9. Spread Cajun mayo on the buns and then stack lettuce, burger patty, crispy bacon, tomatoes and onions.
10. Serve hot with your choice of side.
NANTUCKET BAY SCALLOP BACON FLATBREAD
PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Flatbread or Pizza Crust 2 ea. 40-60 Nantucket Bay Scallops 1 Pound.
Thick Cut Bacon 4 ea. Mozzarella Shredded 1 Cup. Garlic Minced 2 Tbs.
Olive Oil ½ Cup. Sea Salt As Needed
Baby Arugula 2 Cups. Fresh Lemon 1 ea.
DIRECTIONS:
1. Preheat oven to 400°F.
2. Crisp bacon in a sauté pan and then mince to make bacon crumbles.
3. Lay out flat bread or pizza crust. If using raw pizza dough, the cook times will need to reflect that. This recipe is for use with a precooked flatbread.
4. Gently remove abductor muscles from scallops and then split them into two equal portions.
5. Spread the bacon bits and scallops evenly over the two flatbreads.
6. Next sprinkle ½ Cup of shredded mozzarella on each flatbread.
7. Mince garlic cloves and mix with the ¼ cup. of olive oil drizzle this of each flatbread.
8. Season both flatbreads with salt as needed and bake in the oven until scallops are fully cooked and cheese has melted, around 10 minutes.
9. While flatbreads are baking toss arugula with ¼ Cup. of olive oil and the juice of 1 fresh lemon. Season with salt as needed.
10. Plate the salad on top of the flatbread and serve hot.
HONEY SOY SEARED TUNA WITH PEANUT SESAME BUCKWHEAT NOODLES
PREP TIME: 30 MINUTES | COOK TIME: 5 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Yellowfin Tuna Steak 2ea. Honey 2 Tbs.
Soy Sauce 2 Tbs.
Black and White Sesame Seeds 1 Tsp. Green Onions 2 Tbs.
Buckwheat Noodles ½ Pound.
Peanut Butter 1 Tbs. Sesame Oil 2 Tbs.
Rice Wine Vinegar 1 Tsp. Mirin 1 Tsp. Cilantro 1/4th Cup.
Peanut Oil 2 Tbs.
DIRECTIONS:
1. Mix the honey and soy sauce and put in a plastic bag with the tuna steak, set aside to marinate for 30 minutes prior to cooking.
2. Bring a pot of unsalted water to a rolling boil and add buckwheat noodles.
3. Cook the buckwheat noodles as directed by the packaging being careful not to overcook them. When the noodles are done place them in a colander and rinse them under cold water.
4. Prepare the sauce for the noodles by combining the peanut butter sesame oil, rice wine vinegar, and mirin.
5. Remove the tuna steak from the honey soy marinade and place on a paper towel to start drying out.
6. To cook the fish. Heat a sauté pan on high heat and then add the peanut oil. Turn the heat down to medium high and sear the tuna for 15 seconds per side. The goal is to develop a nice sear while keeping the center of the fish raw.
7. When all four sides are seared set the fish aside to rest.
8. Toss the chilled buckwheat noodles with the peanut sauce and place aside.
9. Slice the tuna across the grain into 1/4th inch thick slices.
10. Split the tuna evenly onto two entrée plates with the dressed noodles on the side.
11. Garnish the tuna with green onions and black and white sesame seeds. Place the cilantro sprigs on top of both the tuna and noodles.
MARINATED
SWORDFISH SKEWERS
PREP TIME: 70 MINUTES | COOK TIME: 10 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Swordfish Cut Into 1” Cubes 1 Pound. Bell Peppers 1 Cup.
Zucchini ½ Cup.
Yellow Squash ½ Cup.
Olive Oil ¼ Cup.
Champagne Vinegar 2 Tbs.
Capers 2 Tbs. Smoked Paprika 1 Tsp. Parsley Minced 1 Tbs. Garlic Minced 1 Tbs. Salt and Pepper as Needed
DIRECTIONS:
1. Cut the swordfish, bell peppers, zucchini, and yellow squash into 1” cubes.
2. Mince capers, garlic, and parsley. Combine with olive oil, vinegar, and smoked paprika.
3. Add salt and pepper as desired.
4. Toss fish and vegetables with the marinade and set aside for 1 hour.
5. Pre heat the grill to medium high heat.
6. Cook the skewers fully with indirect heat. Finishing directly over high heat if more color is desired.
GRILLED SOCKEYE SALMON WITH ROASTED ROOT VEGETABLES
PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Sockeye salmon portion 2 ea. Parsnips 1 ea.
Carrots (Large) 1 ea. Radish 2 ea.
New potatoes 4 ea. Olive oil 2 Tbs.
Garlic clove 1 ea.
Chives 2 Tbs.
Parsley 2 Tbs.
Butter 2 Tbs.
Salt and black pepper to taste
DIRECTIONS:
1. Prepare salmon portions as needed to be left with a skinless piece of fish. Place fish in the fridge uncovered to dry out while the rest of the ingredients are being prepped.
2. Preheat oven to 375°F. If using a grill for salmon preheat to med high.
3. Place your butter at room temperature to start softening.
4. Wash all the root vegetables, and then peel the carrots and the parsnips.
5. Oblique cut all the root vegetables and set aside.
6. Mince the garlic clove, parsley and chives and then take one half of this mix and set aside in a mixing bowl.
7. Add the olive oil to the herbs and garlic. Add salt and pepper to personal taste preference.
8. Toss the root vegetables with this blend and put onto a lined baking tray.
9. Put the vegetables into the pre heated oven and set a timer for 15 minutes.
10. Take your softened butter and mix with the rest of the herb and garlic mixture.
11. To cook the fish. If using a sauté pan pre heat on medium high, if using a grill, it should have been preheated already. Either sear the fish in a sauté pan or get good grill marks on the grill using indirect heat.
12. Split the garlic herb butter into two equal pieces and place a piece on top of each portion of fish. Finish cooking the fish to the desired temperature in either the oven or the grill.
13. About the time the fish has finished cooking your roasted root vegetables should be finished. If they need more color set to the oven to broil and cook for another 2 minutes.
14. Place the salmon on a entrée plate without letting all of the melted butter run off. Place the roasted root vegetables on the side of the fish and serve.
SALT AND PEPPER SZECHUAN SHRIMP
PREP TIME: 5 MINUTES | COOK TIME: 10 MINUTES
SERVING SIZE: 2
INGREDIENTS:
U10 Head on shrimp, shell on 1 lb. Tapioca Flour 3 Tbs.
Sea Salt 2 Tsp.
Szechuan Pepper To Taste. Oil for frying As Needed. Fresh limes 1 ea.
DIRECTIONS:
1. Pre-heat the oil to 375°F
2. Without removing the shell, remove the head and devein the shrimp.
3. Add 1 Tsp of salt to 2 Cups of warm water.
4. Soak the shrimp in the salt water for 5 minutes.
5. Pat dry the shrimp and then toss in the tapioca flour.
6. Mix the Szechuan pepper with the remaining sea salt and set aside.
7. Fry the shrimp in small batches until the shells are bright orange in color. Around 1 minute. Set aside on a paper towel to cool. Continue frying the remaining shrimp.
8. Once the last shrimp is fried toss all with the salt and Szechuan pepper seasoning.
9. Serve with fresh cut lime wedges.
PANZANELLA SALAD WITH GRILLED SHRIMP
PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Grilled ready to eat shrimp. ½ lb. Romaine lettuce 1 Head.
Red onion ¼ Cup.
Parmesan ¼ Cup.
Cracked black pepper To Taste.
Sea Salt To Taste.
Olive Oil 1 Tbs.
Fresh squeezed lemon juice 1 Tbs.
Croutons 1 Cup.
DIRECTIONS:
1. If making croutons. Brush bread with olive oil and toast either in a sauté pan or on a grill over indirect heat.
2. Chop romaine as desired and set aside in a large mixing bowl.
3. Thinly slice the red onion and put into bowl with romaine.
4. Add parmesan to bowl with lettuce and onion.
5. Mix salt, black pepper, olive oil, and lemon juice and use this to dress the salad. Tossing everything together.
6. Scoop salad into a large salad bowl and top with the grilled shrimp and croutons.
PAN SEARED TUNA WITH LEMON AND CAPERS
PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES SERVING SIZE: 2
INGREDIENTS:
Tuna Steak 2 ea. Capers drained of brine 2 Tbs.
Garlic clove 1 ea.
Fresh Lemon Juice 1 Tbs. Butter 2 Tbs. Parsley 1 Tbs. Spaghetti ½ Pound.
Sea Salt 1 Tsp. Peanut Oil 1 Tbs.
DIRECTIONS:
1. Set a pot of water with the sea salt on the stove to boil.
2. Put spaghetti in pot to boil, cooking to al dente.
3. While spaghetti is cooking pre-heat a oven safe sauté pan on medium high heat.
4. When pan is hot add peanut oil and then sear tuna portion.
5. When both sides of tuna have been seared add the butter, garlic cloves and capers.
6. Baste the fish portions until they are fully cooked. Frying the capers in the process.
7. Remove the fish and capers from the sauté pan and add lemon juice, cook until almost dry. At this point the pasta is about done, take from the pot and add toss with parsley and the lemon butter sauce in the sauté pan.
8. Plate the fish portions with capers and put the spaghetti on the side.
FISH & CHIPS
PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Cod fillet 1 ea. Lemon 1 ea.
Frozen French Fries ½ Pound.
Ap Flour 2 Cups.
Baking Powder 1 Tbs.
Sea Salt 1 Tsp.
Cayenne Pepper ¼ Tsp.
Cold Beer 1 ea.
Peanut Oil as Needed Parsley
DIRECTIONS:
1. Put a pot of oil on the stove and heat to 350°F.
2. Cut cod fillet into 3 oz portions and put aside.
3. Mix dry portion of the batter: flour, baking powder, sea salt, and cayenne pepper.
4. Add 1 can of cold beer to the dry portion of the batter, mix until fully incorporated. Batter can be made up to an hour early.
5. Fry the frozen french fries until crispy and golden in color.
6. Dredge fish in the batter and deep fry in batches
7. When fish is golden brown remove from oil and set on a rack to drain.
8. Serve with French fries and fresh lemon wedges. Garnish the plate with chopped parsley.
PARMESAN CRUSTED
BAKED HADDOCK
PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Haddock Fillet 12 oz. Snow Peas ½ Pound.
Parsley 1 Tbs.
Garlic 1 Clove.
Parmesan ¼ Cup. Panko ½ Cup. Butter 1 Tbs. + ¼ Cup.
1. Pre-heat oven to 375°F.
Salt and Pepper As Needed. Lemon Wedge As Needed.
DIRECTIONS:
2. Portion Haddock fillet into 2 6oz portions and set aside.
3. Take ¼ Cup of butter and mix with the panko and parmesan. Take this stuffing and place on top of the previously portioned fish portions.
4. Place the fish into the pre-heated oven and bake until 145°F or longer if more color on stuffing is desired.
5. Mince garlic cloves and sauté with the snow peas in 1 Tbs. of butter. Season with salt and pepper to personal preference.
6. Serve baked haddock with sauteed snow peas and lemon wedges. Garnish the plate with chopped parsley.
CURRY ROASTED MONKFISH WITH RED LENTIL DAHL
PREP TIME: 15 MINUTES | COOK TIME: 25 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Monkfish Fillet 1 ea.
Curry Powder 2 Tsp.
Sea Salt ½ Tsp.
Black pepper ½ Tsp.
Turmeric ½ Tsp.
Peanut Oil 1 Tsp.
Red Lentils 2 Cups
Garlic Minced 1 Tbs.
Ginger Minced 1 Tsp.
Yellow Onion ½ Cup.
Cumin ½ Tsp.
Coriander ½ Tsp.
Mustard Seed ½ Tsp.
Garam Masala ½ Tsp.
Coconut Milk 1 Cup.
Water or Vegetable Stock 2 Cups.
Juice of One Lemon 1 ea.
DIRECTIONS:
1. Pre-Heat oven to 375°F.
2. Take the monkfish fillet and rub with peanut oil. Season fillet with curry powder, sea salt, black pepper, and turmeric. Set fish aside.
3. Take a dry sauté pan and toast aromatics for lentils, cumin, coriander, mustard seed, and garam masala.
4. When the aroma is fragrant add 1 Tbs. of peanut oil, yellow onion, garlic, ginger, season with salt and black pepper as desired. Cook over medium heat until onions are soft.
5. Add lentils, coconut milk, and water. Bring to a low simmer and cook for 15-20 minutes until lentils are soft.
6. While lentils are cooking, roast seasoned monkfish in the oven until it reaches 145°F.
7. When fish is done set aside to rest.
8. Adjust seasoning of lentils with salt, pepper, and lemon juice then plate into a shallow soup bowl.
9. Slice rested monkfish on a bias and place on top of the lentils. Garnish the plate with chopped parsley.
PAN SEARED OCEAN PERCH WITH COUSCOUS CHICKPEA SALAD
PREP TIME: 15 MINUTES | COOK TIME: 25 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Perch Fillet Skin On 2 ea. Heirloom Tomato 1ea.
Red Onion ¼ Cup.
Garlic Mince 1 Tbs.
Parsley 2 Tbs.
Salt and Pepper As Needed
Couscous, Dry 1 Cup.
Chickpeas 1 Cup
Olive Oil 2 Tbs.
White Wine Vinegar 1 Tbs.
Fresh Lemon Juice 1 ea.
Peanut Oil 1 Tbs.
DIRECTIONS:
1. Set a pot on the stove to boil.
2. Cook couscous for 8 minutes or until tender, then rinse under cold water. Toss couscous with 1 Tbs. of olive oil add salt and pepper as needed.
3. Julienne the red onion as thinly as possible, medium dice the heirloom tomato, and mince the garlic. Mix all of this with 1 Tbs. of olive oil and 1 Tbs. of white wine vinegar. Season with salt and pepper as needed.
4. Mix the couscous with the chickpeas, mince parsley and add. Season this grain salad with fresh lemon juice and set aside for flavors to develop.
5. Heat sauté pan over medium high heat, when hot add peanut oil and let it heat up.
6. Place Perch fillets skin side down and immediately apply gentle pressure to keep fish flat on sauté pan. The fish will relax and lay flat after 30 seconds or so.
7. Cook the fish 75% of the way through with the skin side down, then flip the fillet cooking the final 25% with the flesh side down.
8. Spoon the grain salad onto an entrée plate. Place the fish fillet on top of the grains and then garnish with fresh tomato salad.
MISO MARINATED COD WITH SAUTEED BABY BOK CHOY
PREP TIME: 24 HOURS | COOK TIME: 20 MINUTES
SERVING SIZE: 2
INGREDIENTS:
6 oz. Cod Loin 2 ea. Brown Sugar ¼ Cups. Miso 2 Tbs. Mirin ¼ Cup.
Sea Salt ½ Tsp + As Needed. Baby Bok Choy ½ lb
Sesame Oil 2 Tbs.
White Sesame Seeds 1 Tsp. Peanut Oil
Medium Grain Rice Dry 1 Cup. Water As Needed.
DIRECTIONS:
1. A day before cooking this dish mix the brown sugar, miso, mirin and ½ Tsp of sea salt. Marinate the two cod loins in this overnight.
2. Pre-heat oven on broil.
3. While oven is heating cook rice on stovetop. Put the rice in a pot and add water until it is submerged by ½ an inch. Bring to a low simmer and cover. Cook until it is soft and fluffy.
4. Heat sesame oil in a sauté pan over medium heat. Add baby Bok Choy and cook until tender. Season with sea salt as needed. When done remove from the sauté pan to prevent over cooking and toss with white sesame seeds.
5. To cook the fish place, it on a broiler ready baking sheet. Use a layer of tin foil rather than parchment to prevent fires.
6. Cook fish fully on the broiler setting flipping once halfway through. Be careful not to burn the fish.
7. If desired the fish can be cooked in a sauté pan. Cod is fragile so care needs to be taken to not break the loin. Sear on one side then flip the fish, finish cooking in the oven.
8. When the fish is done gently transfer to an entree plate. Serving with the white rice and sautéed Bok Choy
OVEN BAKED STUFFED MACKEREL WITH PUTTANESCA SAUCE
PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Boston Mackerel 2 ea.
Fresh Lemon 1 ea.
Fresh Thyme Sprig 5 ea..
Yellow Onion ½ Cup.
Garlic Minced 1 Tbs.
Capers 1 Tbs.
Chickpeas ½ Cup.
1. Pre heat oven to 375°F.
Kalamata Olives ¼ Cup. Canned Diced Tomatoes 1 ½ Cup. Olive Oil 1 Tbs.
Sea Salt and Black Pepper
As Needed
DIRECTIONS:
2. Prep the mackerel by butterflying the fish. Cut from the bottom of the fish up to the spine, then using kitchen shears snip the spine on both the head and tail ends of the fish.
3. Gently pull the spine out of the fish and stuff the cavity with lemon slices and fresh thyme sprigs, season with salt and pepper.
4. Lightly score the flesh of the fish on the side that will be facing up in the oven. Brush fish with olive oil and season with salt and pepper.
5. Bake fish in oven until fully cooked, around 15 minutes.
6. While the mackerel is cooking, start working on the puttanesca sauce. In a sauté pan add olive oil, yellow onions, minced garlic, and capers. Cook until fragrant and translucent.
7. Add canned tomatoes, chickpeas, and kalamata olives. Simmer while the fish finishes cooking in the oven. Adjust seasoning with salt and pepper as needed.
8. When the fish is finished remove from the oven to rest. Spoon the Puttanesca sauce onto a large entrée plate and gently place the fish on top before serving.
PESTO SHRIMP CAPRESE PASTA SALAD
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Ready to Eat Grilled Shrimp ¼ lb. Farfalle Pasta ½ lb.
Cherry Tomatoes ¼ Cup.
Fresh Mozzarella Balls ¼ Cup.
Fresh Basil 1 Tbs.
Pesto Sauce 2 Tbs.
Sea Salt 1 Tsp.
Water As Needed
DIRECTIONS:
1. Set a pot of salted water on the stove to boil.
2. When at a rolling boil add Farfalle pasta and cook for 8 minutes or until al dente.
3. Slice cherry tomatoes in half and portion the fresh mozzarella into bite size portions.
4. Chiffonade the fresh basil leaves.
5. Toss all ingredients together, shrimp, pasta, tomatoes, mozzarella, basil, and pesto. Serve chilled or at room temperature.
SHRIMP SCAMPI
PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES
SERVING SIZE: 2
INGREDIENTS:
Tail on shrimp 1 lb
Parsley 1 Tbs.
Garlic Minced 1 Tbs.
Butter 2 Tbs.
Fresh Lemon Juice 1 Tbs.
Dry White Wine 2 Tbs.
Salt and Pepper as Needed.
Spaghetti ½ Pound.
Peanut Oil
Water As Needed
DIRECTIONS:
1. Set a pot of salted water on the stove to boil.
2. When the water reaches a rolling boil add the pasta and cook until al dente, around 8 minutes.
3. Heat a sauté pan over medium high heat. When hot add oil and sear shrimp until they are cooked 50% of the way through.
4. Lower heat to medium and add butter and garlic. Cook until fragrant and the garlic is translucent.
5. Add lemon juice, white wine, and parsley.
6. Reduce this to make the sauce, ensuring that the shrimp or coated.
7. Plate spaghetti in two pasta bowls and evenly split the shrimp with sauce and shrimp between the two.