Recipes — cooking tips
Sea to Table
Salade Niçoise with Olive Oil-Poached Albacore Tuna
What makes our Salad Nicoise stand out from the usual is our use of olive oil-poached fresh Wild Atlantic Albacore instead of tuna from a can.
Sea to Table
Mango Chutney-Glazed Redfish
This delicious Gulf of Maine Redfish recipe has very few ingredients and can be tossed together at a moment's notice
Sea to Table
Grilled Jumbo Wild Gulf Shrimp
An easy peasy summer crowd pleaser! Cooking shrimp in the shells protects the sweet meat inside, keeping them tender and succulent. Sea to Table's Jumbo EZ Peel Shrimp comes deveined, and the shell is a breeze to remove at the table.
Sea to Table
Grilled Halibut with Rhubarb
Food cooked over fire has a special place in our hearts—and stomachs. When grilling fish directly over a flame without using foil, choose a fish that is meaty and thick, such as our Northwest Pacific Halibut. Make sure your grill is very clean to help prevent the fish from sticking. Pat your fish dry and brush it liberally with a high-smoke-point oil such as grapeseed, peanut, safflower, or canola. PRO TIP: Using mayo (as in this recipe) helps prevent the fish from sticking to the grill and it doesn't light on fire as easily as oil. It also helps keep...
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