SEAFOOD

Swordfish Steak 

Cooking Directions:

GRILLED

  1. Remove from plastic pouch.
  2. Preheat your grill or barbeque on medium-high. Coat with oil or non-stick spray. Season the swordfish steak to your liking and place on the grill. Cook for 5-8 minutes, turning often with a spatula.
  3. The swordfish is done when it flakes apart easily using a fork.

Jumbo Scallops 

Cooking Directions:

PAN-SEARED

  1. Remove from plastic pouch.
  2. Rinse scallops and pat dry with a paper towel. In a skillet, heat 2 tablespoons of oil and/or butter over medium-high heat. Once the pan is very hot, evenly place the scallops in the oil/butter mixture. Cook until both sides have formed a golden brown crust (about 2-4 minutes), but check regularly to retain a soft, translucent center.

Salmon Filets 

Cooking Directions:

OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 400°F. Place the salmon filets in a cooking dish lined with non-stick spray or aluminum foil in the center rack of the oven. Bake for 15 minutes.
  3. When the salmon is done, it should easily flake apart using a fork and the middle should be opaque.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Heat oil/butter or cooking spray in a skillet over medium-high heat. Place the salmon filets in the pan and cook for 3-4 minutes on either side, turning with a spatula.
  3. When the salmon is done, it should easily flake apart using a fork and the middle should be opaque.


POACHED

 

  1. Remove from plastic pouch.
  2. Over medium heat, simmer enough water in a saucepan to completely cover the salmon. Place the salmon in the saucepan and cook for 5-10 minutes covered.

Chilean Sea Bass

Cooking Directions:

GRILLED

  1. Remove from plastic pouch.
  2. Heat grill or coals. Coat sea bass with olive oil and season to taste. Grill sea bass for about 3 minutes on either side or until filets are opaque.


SAUTEED

  1. Remove from plastic pouch.
  2. Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add sea bass to the pan. Sautee until golden brown on both sides (about 3 minutes on either side).


OVEN

 

  1. Remove from plastic pouch.
  2. Preheat the oven to 400°F. Place the sea-bass in individual aluminum foil packages large enough to fold over and loosely enclose the sea-bass. In each of the foil packages, you may add salt and spices, lemon and an oil/butter mixture to coat and cook the sea-bass in. Bake for 15 minutes.

Ahi Tuna 

Cooking Directions:

PAN-SEARED

  1. Remove from plastic pouch.
  2. In a non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Place the tuna steaks in the pan and sear for about 1 minute and a half on each side or for a minute longer on each side if you want the center to be less rare.


GRILLED

 

  1. Remove from plastic pouch.
  2. Preheat your grill or barbeque on medium-high. Coat with oil or non-stick spray. Season the swordfish steak to your liking and place on the grill. Cook for 5-8 minutes, turning often with a spatula.
  3. The swordfish is done when it flakes apart easily using a fork.

Crab Cakes 

Cooking Directions:

OVEN

  1. Remove from plastic pouch.
  2. Preheat oven to 400°F. Place crab cakes in a cooking dish or cookie sheet with non-stick spray and bake for 10 minutes on either side or until golden brown.


PAN-SEARED

 

  1. Remove from plastic pouch.
  2. Heat a couple of tablespoons of oil and/or butter in a pan. Cook the crab cakes for 6-8 minutes on one side and a further 6 minutes on the other or until golden brown.

Jumbo Shrimp 

Cooking Directions:

GRILLED

  1. Remove from plastic pouch.
  2. Defrost shrimp in refrigerator overnight or by placing them in a waterproof bag and immersing them in a bowl of cold water for about 1 hour. Preheat the grill or barbeque and cover with non-stick spray. Cook the shrimp for 2-3 minutes on either side and serve.


BOILED

  1. Remove from plastic pouch.
  2. In a saucepan, boil 2 liters of water. Add salt. Add the shrimp, reduce the heat and cover the pan. Cook for a further 3-6 minutes, until the shrimp turns pink/white or the water begins to boil again. Remove the shrimp and run under cold water to stop the cooking process. Serve.


FRIED

  1. Remove from plastic pouch.
  2. In a skillet, heat a couple of tablespoons of oil and/or butter. Add the shrimp and fry, stirring occasionally for 3-5 minutes. The shrimp is ready when it turns pink/white. Remove from the heat and serve.

Mahi Mahi 

Cooking Directions:

SAUTEED

  1. Remove from plastic pouch.
  2. Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add Mahi Mahi to the pan. Sautee until golden brown on both sides.


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 400°F. Place the Mahi Mahi in individual aluminum foil packages large enough to fold over and loosely enclose the fish. In each of the foil packages, you may add salt and spices, lemon and an oil/butter mixture to coat and cook the sea-bass in. Bake for 25 minutes.

 

GRILLED

 

  1.  Remove from plastic pouch.
  2. Preheat your grill or barbeque on medium-high. Coat with oil or non-stick spray. Season the swordfish steak to your liking and place on the grill. Cook for 5-8 minutes, turning often with a spatula.
  3. The swordfish is done when it flakes apart easily using a fork.

Tilapia 

Cooking Directions:

OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 400°F. Place the Mahi Mahi in individual aluminum foil packages large enough to fold over and loosely enclose the fish. In each of the foil packages, you may add salt and spices, lemon and an oil/butter mixture to coat and cook the sea-bass in. Bake for 25 minutes.

 

 

SAUTEED

  1. Remove from plastic pouch.
  2. Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add Tilapia to the pan. Sautee until golden brown on both sides (about 3 minutes on each side).