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White Fish

Grilled Kanpachi with Cucumber and Jalapeno Salsa

August 24, 2020
2

Grilled Kanpachi with Cucumber and Jalapeno Salsa. Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a...

Scallops

Scallop Tacos with Corn Salsa and Basil Oil

August 19, 2020
0

Seared Scallop Tacos with Corn Salsa and Basil Oil. Sea scallops seared then served in warm flour tortillas with...

Shrimp

Grilled Pesto Shrimp Panzanella Salad

August 11, 2020
0

Grilled Pesto Shrimp Panzanella Salad. Hearty chunks of toasted bread tossed with pesto, cherry tomatoes, mozzarella, diced red onion...

Tuna

Grilled Ahi Tuna with Chimichurri

August 6, 2020
3

Grilled Ahi Tuna with Chimichurri. Fresh ahi (also called yellowfin) tuna steaks brushed with extra virgin olive oil, sprinkled...

🍋Littlenecks with White Wine. If you have acces

😎Eerie, crazy, and INCREDIBLE. This is the sort

🐟Tuna Nachos! Packed with SO much flavor & text

🌷Spring Seacuterie Board. Smoked salmon dip, cr $🌷Spring Seacuterie Board. Smoked salmon dip, crab deviled eggs, sardines, mini bagels, tzatziki and more, make up this beauty of a board. Perfect for brunch on Easter, Mother’s Day, or for any spring celebration. Full details ⬇️. Serves: +\- 6 people Ingredients: For the crab deviled eggs · 6 eggs · 4 ounces lump crab meat, picked over for shell fragments · 3 tbsp chopped chives divided · 2 tbsp mayonnaise · 1 tsp stone ground mustard · 1 tsp Old Bay seasoning · 1/2 lemon, juice and zest · 1/4 tsp black pepper For the smoked salmon dip · 3.5 ounce can smoked salmon skin removed, flaked (we like @fishwife) · 1/2 cup whipped cream cheese · 2 tbsp chopped fresh dill · 1 tbsp minced red onion · 1 tsp fresh lemon juice · 1/8 tsp freshly ground black pepper For the seacuterie board: · 1 can sardines in preserved lemon · 1/2 cup tzatziki · 3 mini bagels halved and toasted · 6 carrots · 6 spears asparagus · 6 radishes thinly sliced · 2 tbsp capers · 1 lemon sliced into rounds or wedges · Dill for garnish INSTRUCTIONS For the deviled eggs: Add eggs to a large pot in a single layer. Cover with 1 inch of water. Bring to a boil. Turn off heat and cover the eggs with a lid. Let sit for 10-12 min. Drain water, remove eggs and place in an ice bath to stop the cooking process. Let sit in the ice bath for 12-14 more min. Peel eggs and slice in half. Remove yolk and place into mixing bowl, smash lightly with a fork. Add crab, 2 tbsp chives, mayo, mustard, Old Bay, lemon juice and zest and pepper to the yolks. Mix well. Spoon mixture into whites. Top with remaining chives. Refrigerate until ready to serve. For the salmon dip: Add salmon, cream cheese, dill, red onion, lemon juice and pepper to a mixing bowl. Mix well until combined. Assemble as you’d like, in an artful way. #eastereggs #seacuterie #seacuterieboards #fallinlovewithseafood #seafoodie #sardines #tinnedfish #tinnedfishdatenight #cannedsardines #seafoodboard #seafoodlover #sustainableseafood #easterplatters #eastereats #springcharcuterie #springeats #fishfriday #fishfridays$

✨Happy Registered Dietitian Day to all the smart

Skate wings - have you ever tried them?! If not, d

🐟Sardine Avocado Toast. It’s avocado toast’

☀️Sun, sand, seafood, & sea creatures. Februar

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Grilled Kanpachi with Cucumber and Jalapeno Salsa

Scallop Tacos with Corn Salsa and Basil Oil

Grilled Pesto Shrimp Panzanella Salad

Grilled Ahi Tuna with Chimichurri

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