Recipes RSS Feed

Tender fish and a fresh non-mayo pasta salad is a combo nobody can pass. Deliciously simple and comes together in 30 minutes. Perfect for picnics and potlucks!

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.

Meunière is a classic french technique where fish is cooked or served in lightly browned butter with lemon juice, parsley and sometimes capers.

Preparing fish “en papillote” is simply French for “in paper.” Not only is this a practical way to approach cooking a delicate, thin fillet such as West Coast Dover Sole, it is also quick, easy and healthy.