Grilled Cod with Tomatoes and Spinach

Sep 18, 2019 6:00:00 AM |

  1. Preheat grill to medium heat.
  2. Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Add tomato, spinach and onion to cod. Season once more.
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Spicy Shrimp Scallop Pasta with Green Peas

Aug 6, 2019 6:00:49 AM | A recipes featuring the savory combination of fresh seafood, green peas, and spicy Cayenne pepper.

This shrimp scallop pasta recipe features a savory combination of fresh seafood, green peas, and spicy Cayenne pepper. By using olive oil instead of butter, the recipe reduces cholesterol content without sacrificing flavor.

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Mediterranean-Inspired Shrimp Scallop Pasta

Aug 6, 2019 6:00:14 AM | A Shrimp and Scallop Pasta recipe that is full of flavor and nutrients!

This shrimp scallop pasta recipe brings the robust flavor of Mediterranean-inspired vegetables paired with savory shrimp and scallops. The addition of fresh vegetables enhances the dish’s flavor and nutrition value.

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Shrimp Scallop Pasta in Wine Sauce

Aug 6, 2019 6:00:00 AM | Combine the delicious taste of shrimp and scallops with this tasty pasta dish!

This shrimp scallop pasta recipe features the best of both worlds: the luxurious flavor of shrimp and scallops paired with a healthfully-made olive oil white wine sauce.

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Lobster-Stuffed Avocados

Jul 31, 2019 6:00:00 AM | A great recipe to incorporate into your low-carb pescatarian meal plan!

  1. In a medium bowl, combine the steamed lobster, green onion, and celery.
  2. Stir in the mayonnaise, melted butter, lemon juice, and salt and pepper to taste. Toss to combine, then set aside.

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    1. Preheat the oven to 450 degrees Fahrenheit.
    2. Cut off four sections of foil, 18" x 12" each.

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One-Sheet Shrimp Fajitas

Jul 30, 2019 6:00:00 AM |

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Make the marinade: Combine the lime juice and garlic in the blender, on low speed. Slowly add the remaining oil and blend until mixed. Stop the blender.

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Salmon, Broccoli, & Sweet Potato Supreme

Jul 30, 2019 6:00:00 AM | A medley of fresh salmon, broccoli, and sweet potato, this is a succulent, nutritious, and easy-to-make dish!

    1. Coat the pressure cooker liner with olive oil spray.
    2. Add the potatoes, then spray the top with oil and sprinkle generously with salt. Add the water.

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Grilled Soft Shell Crabs

Jul 23, 2019 6:01:00 AM | Nothing says summer like cooking delicious soft shell crab on the grill!

    1. Preheat the grill to medium-high, keeping the lid closed.
    2. Brush the soft shell crabs with olive oil and sprinkle with salt and pepper.

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Soft Shell Crab Sandwiches

Jul 23, 2019 6:00:00 AM | Bite into these fried soft shell crab sandwiches for the perfect summer treat!

    1. Make the sauce. In the small bowl, whisk together the mayonnaise, Dijon and whole grain mustards, and Old Bay seasoning.
    2. Make the slaw. In the medium bowl, whisk together the vinegar and mustard. Add the cabbage, chile, salt, and pepper. Toss to combine.

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Pastrami Smoked Salmon & Rye Sandwich

Jul 16, 2019 6:00:00 AM | Substitute pastrami smoked salmon for typical pastrami to give your tastebuds a treat!

    1. For each sandwich, spread grainy mustard on each slice of bread.
    2. Add salmon pastrami, cheese, and dill pickle slices. Slice in half, and serve.

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Gravlax with Dill Sauce & Toast

Jul 16, 2019 6:00:00 AM | For a tasty meal, try gravlax served on toast with homemade dill sauce.

    1. Stir together the sour cream, mustard, and dill with a fork until well-blended.
    2. Arrange the toasts on a serving plate, placing sliced gravlax on each toast.

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Smoked Salmon & Spinach Salad

Jul 16, 2019 6:00:00 AM | A tasty and refreshing smoked salmon salad

    1. Combine the olive oil, lemon juice, salt, pepper, and dill into a bowl and mix thoroughly.
    2. Stir in the smoked salmon, baby spinach, cucumber, and radishes. Toss well.

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Mango-Avocado Shrimp Ceviche

Jun 25, 2019 6:00:00 AM | Mexican-inspired ceviche recipe with fresh shrimp, mango, and avocado

    1. Place the shrimp and vinegar in the large bowl. Toss to coat, then cover with plastic wrap. Marinate for at least 30 minutes.
    2. Drain the marinade from the shrimp.

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Classic Peruvian Ceviche

Jun 25, 2019 6:00:00 AM | Classic ceviche recipe with fresh fish, clam juice, and fresh spices, served with yams

    1. In the blender, puree the lime juice, clam juice, celery, red onion, ginger, garlic, 4 tablespoons of the cilantro, 1 ½ teaspoons salt, and ½ cup of the fish.
    2. Strain the pureed mixture to remove excess juice. Retain the puree in the large bowl.

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Fulton Fresh Ceviche

Jun 25, 2019 6:00:00 AM | Try our Fulton Fresh refreshing Ceviche Recipe!

    1. Place the fish in a plastic or glass bowl. Add the citrus juices, grapefruit pieces, and olive oil.
    2. Toss the ingredients together to coat. Cover the container with plastic wrap, and marinate in the refrigerator for at least 30 minutes.

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Shrimp-Alfredo Pasta Bake

May 28, 2019 6:00:00 AM | Combining the luxuriance of seafood and the ease of a casserole make this Shrimp-Alfredo Pasta Bake one of our favorite summer potluck ideas

    1. Begin by preheating the oven to 400 degrees Fahrenheit.
    2. First, make the alfredo sauce:

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Smoked Salmon Rolls

May 28, 2019 6:00:00 AM | Smoked Salmon Rolls are a quick and easy appetizer perfect for any occasion!

    1. Use a vegetable peeler to shave the cucumbers into approximately 6-7 inch strips.
    2. Dry the strips of their moisture by blotting them with a paper towel, which will make the rolls last longer.

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Cream Cheese Crab Spread

May 28, 2019 6:00:00 AM | This cream cheese crab spread can be enjoyed alone as an appetizer or paired with non-seafood dishes to add some flair.

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Coat the pie plate with cooking spray. Set aside.

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Bacon-Crab Bread Pudding Eggs Benedict

May 8, 2019 6:00:00 AM | This recipe combines the best of all worlds: fresh crab, bread pudding, and eggs benedict.

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Butter the inside of the ramekins and place on the baking sheet. Set aside.

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Shrimp and Grits

May 8, 2019 6:00:00 AM | Shrimp and grits is a delicious Mother’s Day brunch recipe the entire family is sure to love!

    1. In the large saucepan, bring the water and pinch of salt to a boil. When boiling, slowly stir in the grits, stirring constantly. Reduce heat to low and simmer until the grits are smooth and tender (about 20 minutes), stirring frequently. When  finished, set aside and keep warm.
    2. In the large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the ham and cook over medium-high heat until crisp. Then, stir in the onion and green pepper. Cook until the onion is translucent (about 4 minutes).

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Smoked Salmon Frittata

May 8, 2019 6:00:00 AM | This smoked salmon frittata is a perfect Mother’s Day brunch recipe: easy to prepare and delicious to enjoy.

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In the skillet, heat the olive oil over medium heat. Saute the onion until translucent, stirring throughout (about 2 minutes). Add the salmon and olives. Cook until the salmon is pink and opaque (about 2 minutes). Add salt and pepper to taste. Set aside.
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Shrimp Quiche

May 8, 2019 6:00:00 AM | By incorporating shrimp, you’re able to elevate a traditional brunch favorite to “seafood lover” status

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In the bowl, combine the eggs, sour cream, green onions, salt, and pepper. Set aside.

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Lobster Avocado Toast

May 8, 2019 6:00:00 AM | This recipe pairs creamy avocado with crunchy toast to perfectly complement fresh lobster.

    1. Scoop the avocado into the small bowl. Add the lemon juice and a pinch of salt. Mash until smooth. Set aside.
    2. Toast the bread.

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Bagels and Smoked Salmon “Lox”

May 8, 2019 6:00:00 AM | Up the ante with smoked salmon for a great update to a plain ol' bagel

    1. Spread each toasted bagel with cream cheese.

    2. Sprinkle half the capers over the cream-cheesed bagels.

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Baked American Shad Fillet

Mar 21, 2019 6:00:00 AM | Get a taste of this delicate harbiner of spring!

    1. Place breadcrumbs, garlic, parsley and olive oil in bowl. Mix well.
    2. Add 2 Tablespoons of olive oil onto sheet pan.

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Chef, restaurateur & children's advocate Maria Loi of Loi Estiatorio creates a beautiful and SIMPLE dish with fulton fresh shrimp!

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Fish Tacos by Chef Jordan Andino

Jul 19, 2018 3:05:21 PM |

  1. Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat. 2-3 oz. pieces of cod, 2 minutes per side.
  2. Two tablespoons of diced tomatoes, 1 tablespoon of onions, 1 tablespoon of jalapeños (without seeds), 1 tablespoon of chopped cilantro, salt and pepper.
  3. To assemble the taco, place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.
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Shrimp Fried Rice by Chef Jordan Andino

Apr 26, 2018 4:25:03 PM |

  1. Add sesame oil to a hot pan.
  2. To the oil, add fresh minced garlic, diced onions, shredded carrots and the egg.
  3. Add the shrimp and scallions to the pan and toss. Sprinkle with ginger. Allow all ingredients to caramelize.
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  1. Heat a pan over high heat and add oil to the pan. Once the pan is hot, add the julienned potatoes. Cook for 5-6 minutes. Remove from pan and place onto dish.
  2. Add more oil to the hot pan and reduce heat to medium.
  3. Lightly flour the bronzini fillet and season with salt and pepper.
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Mackerel Escabéche by Chef Nate Edlbeck

Mar 22, 2018 2:51:02 PM |

  1. Heat oil in a large pan over high heat. Once the oil is hot, add the red onions and sliced fennel bulbs. Slice the fennel bulbs lengthwise to allow them to keep their shape when cooking.
  2. Salt and pepper the mackerel fillets and dredge with flour.
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Sautéed American Shad Roe

Mar 14, 2018 7:12:49 PM |

  1. Render bacon in pan. Reserve crisp bacon for garnish.
  2. Add olive oil to bacon fat. Place on medium heat.
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Zuppa de Pesce by Chef Massimo Gaffo

Mar 8, 2018 6:14:57 PM |

  1. Sauté the salmon, shrimp and scallops in a heated pan with a little olive oil.
  2. In a separate pan over medium heat, add olive oil and garlic. Cook until the garlic has begun to brown, approximately one minute.
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  1. Add butter to the pan and allow to brown. Add the pine nuts to the browned butter, once they begin to brown, add the shallots and garlic. Toss the pan to mix.
  2. Add lemon juice to the pan to slow down the cooking process. Then add the zucchini and summer squash followed by the cherry tomatoes. Toss the pan.
  3. Once it has begun to sear, add the heavy cream. Allow to reduce by half so that you are left with a sauce.
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Honey Mustard Citrus Salmon by Suzanne

Jan 25, 2018 3:07:00 PM |

  1. Cut the vegetables in to similarly sized shapes. Slice the citrus. Peel the garlic cloves and cut them in half.
  2. Line a large baking sheet with parchment paper. Along one half of the baking sheet, evenly distribute the cut vegetables, thyme and garlic halves. Drizzle with olive oil and season with pepper blend.
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  1. Cut the vegetables in to similarly sized shapes. Slice the citrus. Peel the garlic cloves and cut them in half.
  2. Line a large baking sheet with parchment paper. Along one half of the baking sheet, evenly distribute the cut vegetables, thyme and garlic halves. Drizzle with olive oil and season with pepper blend.
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Crab Stuffed Lobster Tails

Apr 20, 2017 2:42:40 PM |

  1. Preheat the oven to 425º Fahrenheit. Cut the lobster tails; start at the top of the shell & cut down to edge of the fin. Remove the tail meat, then place on top of the shells.
  2. Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes.
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Dogfish Stir-Fry

Apr 12, 2017 3:41:18 PM |

  1. Cut dogfish fillets into 1” cubes. In a mixing bowl combine dogfish, sesame oil, oyster sauce, soy sauce and corn starch. Mix thoroughly.
  2. Cut onion, cabbage and red pepper into ½ to 1” pieces. Make sure all remaining ingredients are measured and ready.
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  1. Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan.
  2. Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. Once cooled, peel the Eggplant and place the flesh in a colander to drain. Use a bowl to top the colander and weigh down the eggplant. Allow to drain for 30 minutes.
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Fulton Garlic Shrimp

Mar 1, 2017 12:49:55 PM |

  1. In a heavy skillet over medium heat, add the olive oil. Add the shrimp evenly across the pan and cook for 1 minute. Season with salt, stir and cook approximately 1 minute or until pink. Add the chopped garlic, pepper flakes and stir. Cook for 1 minute.
  2. Add the caper brine, lemon juice, butter and half the amount of parsley. Cook 1 minute and turn the heat down to low.
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  1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice 1 ½ tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
  2. Season fish with salt and pepper. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
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Broiled Porgy with Lime

Jan 19, 2017 12:54:23 PM |

  1. Rinse and pat dry fillets. Prepare a baking tray by covering it with foil and spraying with vegetable oil.
  2. Place fillets on baking tray. Sprinkle each ingredient over the fillets in an even layer. Allow to rest for 3 minutes.
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Roasted Lemony Langoustines

Dec 28, 2016 2:05:00 PM |

  1. Thaw the Langoustines in the fridge overnight. After rinsing, cut each on the underside using a pair of kitchen scissors and remove the black vein.
  2. Place the Langoustines in a shallow dish. Combine all of the ingredient except the lemon wedges and pour over the fish. Cover and marinate in the fridge for 45 minutes, tossing half way through.
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Fried Calamari with Dipping Sauce

Dec 21, 2016 3:36:00 PM |

  1. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
  2. In another bowl, combine the flour, paprika, salt and black pepper.
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Clams Casino

Dec 15, 2016 12:44:00 PM |

  1. Preheat oven to 450° Fahrenheit.
  2. In a saucepan, melt the butter and sauté the onion and red bell pepper until soft, about 5 minutes.
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Octopus Salad

Dec 13, 2016 2:55:57 PM |

  1. Bring 4 quarts of water to a boil in an 8-quart pot.
  2. Rinse the octopus and place it in the pot to gently simmer, uncovered, until the tentacles are easily pierced with a sharp knife, 45 minutes to 1 hour.
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Broiled Spiced Boston Mackerel

Dec 6, 2016 2:01:19 PM |

  1. Melt the butter in a skillet over medium heat. Add the cumin, ginger, coriander, cayenne, paprika, sugar, salt and black pepper and stir until well blended and bubbling. Add the vinegar and stir for another 30 seconds. Remove from heat. .
  2. Preheat the broiler to 450º Fahrenheit.
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Broiled Black Cod with Butter-Wine Sauce

Nov 28, 2016 10:57:21 PM |

  1. Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Let broil 4-inches from the heat source until nicely browned, about 10 minutes.
  2. In a saucepan, lightly sauté the shallots and bell peppers in 2 tablespoons of olive oil until soft, about 4 minutes. Add the wine and tarragon and let simmer for about 10 minutes. Then add the cold butter a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside.
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Broiled Oysters

Nov 28, 2016 10:16:00 AM |

  1. Shuck the oysters, discarding the top shell. Reserve their liquor (oyster liquid).
  2. Place the oysters on a rimmed baking sheet, flat side up.
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Blackened Steelhead Trout with Remoulade

Nov 21, 2016 1:15:08 PM |

  1. Heat the oil in a large skillet over medium-high heat until almost smoking. Coat each trout portion well with the blackening seasoning and place the fish into the skillet. Cook for 2 to 3 minutes on each side, or until charred. .
  2. For the remoulade, combine the mayonnaise, mustard, paprika, gherkins and parsley in a mixing bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
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Seared Asian Tuna

Nov 15, 2016 8:41:27 AM |

  1. Sprinkle the tuna on both sides with the salt. Then sprinkle with the black pepper, pressing to adhere.
  2. Heat the vegetable oil in a large frying pan over moderate heat. Add the tuna and sear for 2 minutes on both sides for medium rare. Remove from the pan and set aside.
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Baked Swordfish

Nov 8, 2016 7:12:13 AM |

  1. Preheat oven to 425º Fahrenheit.
  2. Place the Swordfish Steaks in a greased baking dish. Brush the tops of the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
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Crab Cakes

Oct 14, 2016 1:16:00 PM |

  1. In a large bowl, mixed together the egg, mayonnaise, mustard, chives, parsley and Old Bay Seasoning until well combined.
  2. Gently fold in the crabmeat and cracker crumbs, being careful not to break up the lumps..
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Whiting In Brodo

Oct 11, 2016 8:40:03 AM |

  1. In a 6-quart Dutch oven, sauté onions in olive oil for 3 minutes. Add garlic and sauté for another minute.
  2. Add water, wine, salt and pepper to taste. Bring to a low boil, and add the whiting.
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Tuna Tartare Asian Inspired

Sep 22, 2016 3:16:19 AM |

  1. Using a sharp knife, cut the tuna into 1/4“cubes.  
  2. Place the tuna into a large bowl, and gently combine with sesame oil, ginger, scallion, salt and pepper.
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Seared Dry Scallops with Chimichurri

Sep 22, 2016 3:14:01 AM |

  1. Combine all ingredients and mix well.
  2. Season scallop with salt and pepper.
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  1. Combine mayonnaise, Sriracha sauce and lime juice until smooth.  Cover and chill in the fridge.
  2. Toss red cabbage, rice vinegar, sugar and olive oil until well combined.  Cover and chill in the fridge.
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Roasted Whole Red Snapper

Sep 22, 2016 2:43:38 AM |

  1. Preheat oven to 400º Fahrenheit.
  2. Line a heavy baking sheet with aluminum foil.  Brush the foil with 2 tablespoons of olive oil.  Place fish on top of the foil.
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  1. Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
  2. Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam.  Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
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Monkfish Stew with Saffron Broth

Sep 22, 2016 2:36:44 AM |

  1. Season the monkfish with salt and pepper to taste. 
  2. Heat 2 tablespoons of the olive oil in a large cast-iron casserole cooker. Add the fish to the casserole over moderate heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a plate using a slotted spoon.
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Marinated Halibut

Sep 22, 2016 2:09:12 AM |

  1. Combine the 8 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice in a large plastic bag.
  2. Add the fish and seal the bag. Be sure to turn it to coat the fish in the marinade. Refrigerate for up to 2 hours.
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Classic Lobster Boil

Sep 22, 2016 2:04:08 AM |

  1. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Fill with water.
  2. Salt the water and bring it to a boil. Add roughly chopped onion and the two halves of the garlic head to the water once it has come to a boil.
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Italian Style Flounder

Sep 22, 2016 1:57:07 AM |

  1. Preheat oven to 350º Fahrenheit.
  2. In a medium baking dish, distribute the flounder and place small dots of butter on top. Season with salt and pepper and sprinkle with lemon juice. 
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Grilled Summer Bluefish

Sep 22, 2016 1:50:58 AM |

  1. Marinade the bluefish fillets in red wine vinegar for at least two hours.
  2. Place the fillets over a hot open flame and grill until the fish flakes easily with a fork!
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Fulton Buffalo Shrimp

Sep 20, 2016 11:50:54 AM |

  1. Season shrimp with salt, pepper and Cajun spices.
  2. In a small pan, melt butter.  Add hot sauce and let simmer for 2 minutes, stirring occasionally. Arrange shrimp on skewers, and baste liberally with sauce mixture.
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Baked Dijon Turbot Fillets

Sep 20, 2016 11:32:53 AM |

  1. Preheat oven to 425° Fahrenheit. 
  2. Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. 
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  1. Clean the crab and remove the face behind the eyes using kitchen shears. Soak the crab for at least 1 hour in buttermilk.
  2. Coat with Drake’s flour or all purpose flour seasoned with salt and pepper. Deep fry 5 minutes until golden brown. Or pan fry approximately 8-10 minutes. Serve over creamy polenta or with coleslaw and grilled vegetables on the side.

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