Recipes

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  Northwest Petrale Sole, it is also quick, easy and healthy.

The King is here! The King is here! What do you serve when the King shows up for dinner? A simple potato salad and a quick cook over an open fire. You know how they say never try to show up the bride on her wedding day? Well, the same goes for Wild Alaska King Salmon. We're keeping it simple here and letting the fish speak for itself. And if Alaskan King Salmon could speak, they would say Yum. Grilled Alaska King Salmon with Potato Salad Serves 2 For the Fish: 2 pieces (about 5 oz each) Sea to Table...

Seared Tuna, cooked ever so quickly ("black and blue" in chef speak), is found on restaurant menus across the country and across the globe. But all too often that's where the tuna also come from—somewhere across the globe. Sourcing only the finest wild-caught American Tuna from the US Atlantic Ocean makes this simple take on a restaurant classic even more appetizing, clean and worthy of applause when you set it down on the table. Seared Sesame Crusted Tuna Serves 4-6 as an appetizer or 2-3 as a main course For the Fish: 12 oz Albacore Tuna (2 medallions at 6oz...