Recipes

A good fish sandwich will have a better-than-generous portion of juicy, fresh tasting, deep-fried fish. The coating may be batter or crushed cracker or bread crumbs, and it should stay crisp until the last bite. There should be an equal or larger fish-to-bun ratio. Nevertheless, the bun plays an important role. A good one will be fresh and sturdy, not a squishy one that collapses when squeezed. A bad fish sandwich can be heavy, soggy and greasy. Kinda like that fast food one. Luckily, great fish sandwiches are easy to make at home. The first, and most important step, is...

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...

What's more crowd-pleasing than fish tacos? How about fried fish tacos featuring our sustainable Northwest Pacific Cod—green-listed by Monterrey Bay Aquarium's Seafood Watch, and certified sustainable by the Marine Stewardship Council! Fried Fish Tacos Serves 2 Ingredients: 12 oz Northwest Pacific Cod fillets (or other white firm fish such as Pacific Halibut) Salt and Pepper ¾ cup Flour ½ tsp Smoked Paprika or Chipotle Powder 1 cup (8oz) Beer Oil for frying (1-2 inches deep) Tortillas All you favorite taco toppings such as but not limited to: avocado, lime crema, pickled red onions, jalapenos, crisp cabbage, cilantro... Preparation (see video...

A bright, light and a crowd pleasing soup for welcoming the eagerly anticipated spring, featuring our Northwest Pacific Halibut. Spring Fish Soup Serves 2 Ingredients: 2 tbsp Olive oil ½ fennel bulb, diced ½ bunch (approximately 12-14 pieces) Asparagus, stems trimmed then cut into 1 inch pieces 1 tbsp flour ½ cup White wine or Dry Vermouth 2 cups Clam Juice and/or Fish Stock ½ cup Heavy Cream 1 cup frozen peas 12 oz Sea to Table Northwest Pacific Halibut (or other white meaty fish), thawed. Cut into bite sized pieces Salt & Pepper Lemon Juice to taste Dill sprigs...