Come on in! Whether you’re a seasoned chef or a total newbie, we’re going to have great fun with some incredible seafood. These recipes range from super-easy to moderately involved, and since you’ve got a quality product here there’s no need to get too fancy. We also like to feature member recipes, so if you have a special dish, please share it. Now kick off your shoes, pour yourself something tasty, turn on some tunes, and let’s cook some fish!



What else is cookin'?


Here's what our members are fixing up.


Do you have a delish seafood receipe you want to share?  Or, maybe a photo of what you've been cooking  or prepping with our seafood? 


We want to know!  EMAIL us and we'll post it in the Kitchen!

  • Tahitian Poisson Cru
    member recipe by Gwendelyn Enderoglu
    Tahitian Poisson Cru
    My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.
    12 oz tuna, skin and bloodline removed, 1/2" dice
    1 large carrot, cut into thin matchsticks
    1 cup cucumber, peeled seeded 1/2" dice
    1 cup tomato, seeded, 1/2" dice
    1/2 small red onion, finely sliced
    4-5 scallions, finely chopped
    1/2 cup lime juice (about 3 limes)
  • Easy-peasy Lingcod in Parchment paper
    Member recipe by Rachel Pusey


    • parchment paper
    • chopped spinach
    • 1 lb lingcod or other fish fillet
    • chopped tomatoes
    • chopped olives
    • salt & pepper, to taste
    • olive oil
    • lemon juice



    • preheat your oven to 400 degrees
    • chop your spinach, tomatoes, and olives
    • cut your fish fillet into however many portions you want, and add salt and pepper to taste 
    • lay down your square of parchment paper and arrange in order: chopped spinach (or another green), chopped tomatoes, chopped olives, a little salt/pepper and...
  • White Sea Bass (or Sablefish) with Olives and Potatoes in Parchment
    member Jeff Parrot by way of epicurious


    • 1/2 pound small Yukon Gold potatoes
    • 6 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon plus 2 teaspoons finely chopped oregano, divided
    • 2 1/4 teaspoons fine sea salt, divided
    • 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
    • 1 lemon, very thinly sliced
    • 6 garlic cloves, thinly sliced
    • 1/2 cup Kalamata-style black olives, pitted and cut into slivers
    • 1/2 cup flat-leaf parsley leaves


    1. Preheat oven to 400°F with a baking...

  • Salmon with Wasabi Cream Sauce
    Member recipe by Karen Roorda
    Ingredients :
    2 TBSP unsalted butter
    2 TBSP flour
    1 ½ cup half and half
    ¼ tsp each salt & pepper
    ¼ cup Wasabi powder
    Method :
    Make a roux:  Melt 2 Tablespoons unsalted butter and then add 2 Tablespoons flour and cook 1 minute over low heat, just enough to cook the flour. 
    Add 1 ½ cup half and half and whisk to remove lumpiness and until it returns to a low simmer. 
    It should result in...
  • True cod with mustard-caper sauce
    True cod with mustard-caper sauce
    • 1 lb True Cod
    • 1 tablespoon extra virgin olive oil
    • Salt & pepper, to taste
    • 1 tablespoon Dijon mustard
    • 1 tablespoon capers, drained
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon water
    • 1 teaspoon dried tarragon
    1. Pour yourself something to drink and put on some good tunes.
    2. Rinse and pat your fish dry with a paper towel. Salt and pepper your fillets.
    3. Heat your pan on medium-high, add 1 tablespoon olive...
  • Roast Crab, Italian style (member recipe courtesy of Paul Schenebeck)
    For two crabs Pre heat your oven to 350F. If crabs are live dispatch your crabs and clean out the lungs and wash away any crab innards that don't appeal to you.   I roast the shell and the crab butter along with the rest of the crab. Ingredients: 1 bunch Flat leaf Italian Parsley- chopped roughly 1 bunch scallions, green onions- chopped 2-5 garlic cloves depending on you taste for garlic.  I use 5. 1 cup dry white wine...
  • Coconut-panko Lingcod

    Tastes like a vacation! Served here with ginger rice and miso cabbage slaw.

    • 1/2 cup Panko breadcrumbs

    • 1/2 cup unsweetened shredded coconut

    • 1 lb Lingcod  

    • 1 egg beaten lightly in a bowl  

    • 1 tsp salt

    • Canola oil for frying


    1. Cut the fish into a few small-medium sized pieces 

    2. Mix the panko and the coconut together in a large shallow bowl

    3. Beat the egg in a third bowl

    4. Heat about 1/2" of oil in...

  • Albacore tuna skewers: Towers of power!

    Too easy? Too good! Shown here with a side of rice pilaf and tzatziki. (The glass of chilled white wine is off-camera)

    • 1 lb albacore tuna loin, cut into 1.5" chunks

    • 1 large onion, peeled and cut into large chunks

    • 1 bell pepper, cut into large chunks

    • 1 zucchini, sliced

    • 1 lemon, sliced into wedges

    • olive oil

    • 1 Tbsp soy sauce

    • salt & pepper

    • skewers


    • 1 cucumber, grated on a cheese grater then squeezed hard...

  • Pan-Seared Albacore Tuna Loin
    Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve. 
    • 1 lb albacore tuna loin
    • 2 Tbsp vegetable oil
    For the rub/crust:
    • 1/2 Tbsp paprika
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon...
  • White Sea Bass with Coconut-Curry Sauce
    Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!
    • 1 Tbsp vegetable oil
    • 1 onion, thinly sliced
    • 2 garlic cloves, minced
    • 2 teaspoons curry powder
    • 1 can unsweetened coconut milk
    • 1/2 cup chicken stock (or white wine)
    • 1 carrot, peeled, cut into matchstick-size pieces
    • 1 lb white sea bass fillets, cut into 2 pieces
    • 2 green onions, thinly sliced
      • goes great with brown rice & greens, your call
    1. Heat oil...
    curry seabass.jpg
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