二人份

預備食材:

                                                                 2份鱈魚魚柳                                                       1份菠蘿 (切粒)

                                                                半份洋蔥 (切粒)                                                   3份蕃茄 (切粒)

                                                                 1份青檸檬                                                             1 份燈籠椒 (切粒)

                                                                 1 片薑 (磨碎)                                                         1 湯匙乳酸發酵辣汁

烹調步驟

1. 以中火燒熟橄欖油
2. 加入切粒洋蔥煮至棕色(約2分鐘), 加入切粒菠蘿
3. 煮約8-9分鐘
4. 加入切好的燈籠椒, 煮約4分鐘, 之後加入切碎的蕃茄, 薑, 和青檸汁. 再煮5-6分鐘.
5. 按個人喜好加入適量酸辣汁
6. 在另一個鍋裡, 以中火用橄欖油煮鱈魚魚柳, 約2-3分鐘
7. 將魚柳反轉, 再煮2-3分鐘.
8. 配上菠蘿酸辣汁食用

The post 酸辣菠蘿鱈魚 appeared first on Seafood Society.

二人份

預備食材

                                                                      2片海魴魚柳                                                                發酵芥末純素魚子醬

                                                                      1個洋蔥                                                                         橄欖油

                                                                      鹽

烹調步驟

1. 以中小火加熱橄欖油
2. 加入洋蔥碎
3. 以鹽調味魚，然後將魚片放入鍋中
4. 每邊煎2分鐘
5. 在每塊魚片上加約兩湯匙芥末魚子醬
6. 搭配檸檬橄欖油和芥末魚子醬沙拉

The post 煎海魴魚柳配發酵芥末純素魚子醬 appeared first on Seafood Society.

二人份

預備食材

                                                    2條龍蝦尾（每條80-100克）                                                                2個蛋

                                                    2片奶油麵包                                                                                             純素蛋黃醬

                                                    鼠尾草或其他裝飾用草藥                                                                       鹽和胡椒

烹調步驟

1.煮沸鹽水

2.加入龍蝦尾，煮至肉呈粉紅色(約3分鐘)

3.同時間，烤麵包和煮​​熟雞蛋

4.把雞蛋及龍蝦放至麵包上

5.加鹽和胡椒粉調味, 加入一小勺蛋黃醬, 加入你選擇的草藥.

The post 開邊龍蝦尾蛋三文治配純素蛋黃醬 appeared first on Seafood Society.

二人份

預備食材:

                                                                                      三文魚柳 (~500)                                                           一湯匙青檸汁

                                                                                      3 湯匙素食香甜辣椒醬                                                  3 湯匙蜜糖

                                                                                      1 湯匙碎大蒜                                                                   1 湯匙香菜

                                                                                      少量鹽和胡椒                                                                  1個青檸檬

烹調步驟

1. 預熱焗爐至200°C, 在烤盤上添加兩張鋁箔（大小足以單獨包裹三文魚）, 並用一些牛油或烹飪噴霧劑輕輕擦拭

2. 用紙巾將三文魚拭乾,平方至箔紙上,撒上鹽和胡椒粉
3. 將青檸檬切成兩半,再切成薄片,在三文魚側面的鋪上薄片
4. 預備小鍋,將蜂蜜,素食香甜辣椒醬,切碎的大蒜,醬油以及另一半的檸檬汁混合
5. 煮沸後,再用小火煮約4分鐘,直到醬變濃

1. 把2/3醬汁撒在三文魚柳上, 保留1/3備用
2. 用箔紙把整條三文魚柳完全密封 (以保存水分)

8. 烘烤15分鐘
9. 從焗爐中取出,加入其餘的醬汁,然後立即食用

The post 蜜糖甜辣醬烤三文魚 appeared first on Seafood Society.

A miso marinade is always a crowd pleaser and the beauty of this recipe is that the black cod must be marinated in advance, which means all that is left to be done the day of is to cook it. Ideal for those who want to prep ahead for the week and just want to pop a meal into the oven when they get home.

INGREDIENTS (4 servings)

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons of white miso paste
• 3 tablespoons of sugar
• 4 black cod fillets, about 1/2 pound each
• Sushi ginger (optional)
• Chopped herbs such as parsley or cilantro (optional)

1. One or two nights before serving time, combine the mirin, sake, miso and sugar in a small pan and heat until the sugar is dissolved. Cool to room temperature.
2. Pat the black cod dry with paper towels and place the fish and marinade in a container, making sure the marinade is lathered on. Leave overnight.
3. Heat the oven to 200°C. Remove excess marinade and add oil to a skillet on the stove-top. Cook the fish on high heat for 2 to 3 minutes until slightly charred before transferring it to the oven for another 5 to 10 minutes. Season with chopped herbs and sushi ginger.

The post Recipe: Miso-Marinated Black Cod appeared first on Seafood Society.

INGREDIENTS

THE FISH

• 4 salmon fillets
• 1 tablespoon sesame oil
• 2/3 cup honey
• 2 tablespoons sambal oelek
• 2 tablespoons low sodium soy sauce
• 1 inch piece fresh ginger, grated
• 2 cloves garlic, chopped
• zest and juice of lime

THE ASIAN SUMMER SLAW

• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1/2 head purple cabbage, shredded
• 2 nectarines thinly, sliced
• 1 cup fresh cilantro, chopped
• 2 carrots, shredded
• red or green jalapeños, chopped
• pinch of salt

1. Preheat the broiler to high.
2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat.
3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp.
4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.
5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!

The post Recipe: 20 minute Crispy Honey Ginger Salmon appeared first on Seafood Society.

INGREDIENTS

THE SLAW

• ½ head red cabbage, shredded
• ½ head green cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 bunch scallions, thinly sliced
• 1 bunch radishes, thinly sliced
• 2 tablespoons peanut oil
• 3 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons seasoned rice vinegar
• ½ cup chopped cilantro
• 2 tablespoons chopped mint

THE FISH

• 500g of hake fillets
• 4 tablespoons taco seasoning
• 2 tablespoons olive oil

TOPPINGS

• 1 cup crushed or broken tortilla chips
• 1 cup pico de gallo
• 1 avocado, diced

1. MAKE THE SLAW: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside.
2. MAKE THE FISH: Season the hake fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the hake. Cook until fully cooked on both sides, 6 to 8 minutes total.
3. TO SERVE: Pile about 1 cup slaw onto a plate, then top it with the hake fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.

The post Recipe: Fish Taco Salad appeared first on Seafood Society.

INGREDIENTS

• Four 150-200g cod fillets
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon cayenne pepper
• 4 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 orange, halved and thinly sliced
• ¼ cup chopped fresh parsley, plus more for garnish
• 2½ cups chopped Swiss chard
• Orange wedges, for serving

PREPARATION

1. Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.
2. In a large sauté pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.
3. Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and sauté until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.
4. Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.

The post Recipe: Pan-Fried Cod with Orange and Swiss Chard appeared first on Seafood Society.

• 1.4kg of bouchot mussels
• 4 tablespoons (60g) unsalted or salted butter
• 1/2 cup (55g) peeled and finely chopped shallots
• 6 garlic cloves, peeled and finely chopped
• 3 cups (750ml) dry white wine
• 1/4 cup (15g) chopped flat-leaf parsley
• pinch of salt

PREPARATION

The post Recipe: Moules-Frites (Steamed Mussels and Fries) appeared first on Seafood Society.

INGREDIENTS

Butter — unsalted is the best option which allows you to better adjust your seasonings.
Garlic — minced or finely diced. Use fresh if you can.
White wine — completely optional! You can use broth (or stock) as a substitute or leave it out all together!
Lemon juice — I only use 1 tablespoon in this recipe as I find it’s just enough in a creamy sauce like this one.
Cream — use heavy cream, thickened cream or evaporated milk.

INSTRUCTIONS

• Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
• The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
• Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
• Sear them without moving them for about 2-3 minutes on each side.
• Melt butter in the same pan as the scallops, scraping up any delicious browned bits. This is where the flavour is!
• Add garlic, minced or crushed.
• Pour in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half.
• Add cream.
• Simmer.
• Stir in lemon juice off the heat and add the scallops back into the pan to serve.

Serve your creamy garlic scallops with as much sauce as you want!

The post Recipe: Creamy Garlic Scallops appeared first on Seafood Society.

Made it? Let us know how it went in the comment section below!

The post Recipe: Perfect baked Cod appeared first on Seafood Society.

Also known just as ‘Dover sole meunière’. The dish gets its name from the light dusting of flour the fish is given before frying.

The post Recipe: Dover Sole a la Meunière appeared first on Seafood Society.