8 cod or halibut fillets 1 leek Ariadne Pure Extra Virgin Olive Oil Salt Pepper Flower 3 tbs of Ariadne Pure Grape Syrup 2 tbs of Ariadne Pure Wine Vinegar with Garlic and Basil 2 tbs of red wine Dill Parsley Wash and chop the leek and the parsley. Apply salt and pepper to the […]
GREEK HALIBUT WITH LEEKS Read More »
Ingredients: 3 large cooked shrimps Salt Pepper Oregano Dill Parsley Two table spoons of Ariadne Pure Extra Virgin Olive Oil (available at Gemini) 1 table spoon of Ariadne Pure Olive Oil infused with Fresh Lemons (available at Gemini) 1 table spoon of Ariadne Pure Pure Grape Syrup (available at Gemini) Mix all of the ingredients
ARIADNE PURE SHRIMP COCKTAIL Read More »
Ingredients: 1 striper fillet orange juice 1 Vadalia onion 2 oranges 1 lemon Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate. Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish
BAKED SUNRISE STRIPER Read More »
2 tomatoes , seeded and chopped 1/4 cup fresh basil , thinly sliced 1 small garlic clove , minced 1 tablespoon balsamic vinegar 3/4 teaspoon salt 1/4 teaspoon fresh coarse ground black pepper 2 (6 ounce) salmon fillets 1/4 teaspoon ground cumin 1/2 teaspoon olive oil Directions 1 – Combine tomatoes, basil, garlic, vinegar, 1/2
WILD SALMON WITH TOMATO BASIL RELISH Read More »
Cod is a mild-tasting fish, which makes it versatile to cook with. Here’s a quick and simple weeknight recipe for roasted cod topped with scallions, reduced fat bacon and drizzled with a light dressing. Serve with whole grain rice, couscous or new potatoes. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Savory Roasted Cod Read More »
Cod is my go-to fish, as everyone in the family enjoys it. Being a mild-flavored fish, cod is easy to prepare with all kinds of ingredients. This time, cod is matched with sliced zucchini and sweet grape tomatoes, along with fresh mint and a splash of balsamic vinegar. Simple yet delicious. Cook Time: 10 minutes
Take a Walk on the Lighter side-Cod Read More »
Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Dry Pack Fresh Sea Scallops are the way to go here. Defrost them overnight in the refrigerator, then very gently squeeze and pat them dry before cooking. Prep Time: 5 minutes Cook Time: 8 minutes Total
Sea Scallops over Wilted Spinach Read More »
*Taken from a 2004 Seattle Time’s article on White King Salmon
Oceanaire’s Ivory King Salmon with Chantrelle Mushrooms Read More »
1LB ALASKAN LONGLINE ROCKFISH (THE GOOD STUFF) GOURMET BUTTERS CHILI LIME BUTTER SALT AND PEPPER 1 TBSP CHILI POWDER 8 FLOUR OR CORN TORTILLAS SHREDDED CABBAGE HOT SAUCE (I LIKE TAPATIO, WHICH WE HAVE AT GEMINI) SOUR CREAM THINLY SLICED RED ONION LIME WEDGES PICO DE GAYO (DICED TOMATO WITH CHOPPED CILANTRO, MINCED JALAPENO, AND
CHEF DAVE’S FISH TACOS Read More »
Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron & Tarragon Sauce. Ken A Dalgleish Saffron Risotto Fish stock approx 8 to 10 C (available at Gemini freezer) saffron threads, (about 20) 2 Tbs butter 1 Tbs extra virgin olive oil 1 finely chopped shallots 1 1/2 cups Arborrio Rice 1/2 cup grated Parmigiano Reggiano
Seared Weathervane Ecstasy Read More »
