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
- 1 1/2 pounds Sablefish (4 x 6-oz portions)
- 1/4 cup mirin
- 1/4 cup sake
- 4 tbsp white miso paste
- 3 tbsp sugar
Directions
2-3 Days Before Eating, Prepare & Marinate the Fish:
- Bring the mirin and sake to boil in over med-high heat.
- Boil for 30 seconds to evaporate the alcohol.
- Turn heat to low, add miso paste and whisk until completely dissolved.
- Add the sugar and whisk again until dissolved and mixture is creamy.
- Remove from heat and cool to room temp.
- Place fish in ziploc and pour cooled marinade over. Leave in refrigerator for up to two to three days.
To Cook Fish:
- Preheat oven to 425.
- Heat oil in oven-proof skillet on stove on high heat.
- 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).
- Flip fish onto skin side and place skillet in hot oven to bake until opaque and flakes easily (approx 8-10 min).
- 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
- In a small bowl, whisk together vinegar, mustard, and oil and season with salt and pepper.
- Season salmon with salt & pepper. Air fry for 7 minutes at 400 degrees or bake for 10 minutes at 400 degrees.
- While the salmon cooks, cook your bacon and hardboil eggs.
- Add greens, cooked salmon, avocado, cherry tomatoes, hardboiled eggs, and blue cheese to a large bowl.
- 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
- Crack crab and loosely chop meat.
- 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.
- 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
- Season scallops lightly on both sides with Tony Chachere’s Original Creole seasoning or your favorite seasoning.
- In a small bowl, mix pesto & mayonnaise (or greek yogurt) together.
- Heat a skillet until almost smoking. Add 1 tablespoon olive oil.
- 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.
- While scallops are cooking, heat tortillas in a lightly oiled skillet.
- Divide the pesto sauce between each warm flour tortilla and top each with the shredded cabbage.
- Divide the bacon & seared scallops between each tortilla and garnish with cilantro & onions.
- Serve and eat immediately!
