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Dive into Delicious

Please Your Palate and Impress Your Guests

Trying new seafood recipes can elevate your culinary experience and add a healthy variety to your diet. Wild seafood is a great source of essential nutrients, high-quality protein and heart-healthy omega-3 fatty acids. For a palate pleasing experience, look no further than Premier Catch - a local, women-owned seafood business based in Mercer Island. Our culinary team offers an impressive range of seafood recipes that are sure to satisfy. 

Nobu-Inspired Miso Black Cod

Directions

2-3 Days Before Eating, Prepare & Marinate the Fish:

  1. Bring the mirin and sake to boil in over med-high heat.
  2. Boil for 30 seconds to evaporate the alcohol.
  3. Turn heat to low, add miso paste and whisk until completely dissolved.
  4. Add the sugar and whisk again until dissolved and mixture is creamy.
  5. Remove from heat and cool to room temp.
  6. Place fish in ziploc and pour cooled marinade over. Leave in refrigerator for up to two to three days.

To Cook Fish:

  1. Preheat oven to 425.
  2. Heat oil in oven-proof skillet on stove on high heat.
  3. Remove fish from marinade but don’t rinse and place it skin side up in skillet. Cook until flesh side of fish is browned (approx 3-4 min).
  4. Flip fish onto skin side and place skillet in hot oven to bake until opaque and flakes easily (approx 8-10 min).
  5. Enjoy!

Joci’s Salmon Cobb Salad

  • 6oz (per person) Sockeye Salmon
  • 8 cups field greens
  • 1 avocado, diced
  • ½ cup cherry tomatoes, halved
  • hard boiled egg (1 per person)
  • 2-3 strips bacon, chopped
  • ¼ cup crumbled blue cheese
  • Dressing:
    • ⅓ cup red wine
    • 1 tbsp dijon mustard
    • 2/3 cup olive oil
    • salt and pepper

Directions

  1. In a small bowl, whisk together vinegar, mustard, and oil and season with salt and pepper.
  2. Season salmon with salt & pepper. Air fry for 7 minutes at 400 degrees or bake for 10 minutes at 400 degrees.
  3. While the salmon cooks, cook your bacon and hardboil eggs.
  4. Add greens, cooked salmon, avocado, cherry tomatoes, hardboiled eggs, and blue cheese to a large bowl.
  5. Add dressing and toss. Enjoy!

PNW Dungeness Crab Rolls

  • 2 cups Dungeness Crab Meat
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1-2 tsp hot sauce
  • 5 green onions, sliced thin
  • 1/4 cup celery, finely chopped
  • salt & pepper
  • Brioche rolls (GF, if desired)

Directions

  1. Crack crab and loosely chop meat.
  2. Mix all ingredients together in medium bowl. Taste - add any extra lemon juice, hot sauce or salt & pepper until it's just right for you.
  3. Fill buns with crab mixture and serve!

Scallop Tacos

  • 1.25 pounds Alaska Weathervane Scallops
  • 1/4 cup of basil pesto
  • 3/4 cup mayonnaise (or substitute with plain greek yogurt)
  • 2 cups shredded cabbage
  • 8 x 6" flour tortillas
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced onions
  • 12 slices cooked bacon, crispy
  • Tony's Creole Seasoning

Directions

  1. Season scallops lightly on both sides with Tony Chachere’s Original Creole seasoning or your favorite seasoning.
  2. In a small bowl, mix pesto & mayonnaise (or greek yogurt) together.
  3. Heat a skillet until almost smoking. Add 1 tablespoon olive oil.
  4. Add the scallops to the hot pan and sear on one side until a rich, dark brown, 1-2 minutes. Turn over and repeat on the other side.
  5. While scallops are cooking, heat tortillas in a lightly oiled skillet.
  6. Divide the pesto sauce between each warm flour tortilla and top each with the shredded cabbage.
  7. Divide the bacon & seared scallops between each tortilla and garnish with cilantro & onions.
  8. Serve and eat immediately!

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