Savor the Sea

Trying new seafood recipes is an exciting way to elevate your culinary experience and add a healthy dose of variety to your diet. In addition to being incredibly delicious, wild seafood is a fantastic source of essential nutrients, high-quality protein and heart-healthy omega-3 fatty acids. For a mouth-watering seafood experience, look no further than Premier Catch - a local, women-owned seafood business based in Mercer Island. Their culinary team offers an impressive range of delectable seafood recipes that are sure to tantalize your taste buds and leave you feeling nourished and satisfied. Whether you’re a seasoned seafood enthusiast or a curious beginner, Premier Catch has something for everyone.

These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Pacific Halibut. From our kitchen to yours, here’s four of our favorites!

1. Air Fryer Salmon Burrito Bowl

Servings: 2 

Prep Time: 5 minutes 

Cook Time: 10 minutes

Ingredients

Salmon:

Avocado Corn Salsa:

For serving:

• 2x 6oz Wild Alaskan Sockeye Salmon

• 4 tbsp coconut sugar

• ½ tsp chipotle powder

• 1 tsp smoked paprika

• ¼ tsp cumin

• salt & pepper

• 2 cups cooked corn (you can use thawed frozen corn)

• ¼ cup diced red onion

• 1 medium avocado, diced

• ¼ cup fresh cilantro, chopped

• ½ jalapeño, seeds removed and diced

• juice of 1 lime

• salt & pepper

• cooked white or brown rice

• sour cream

• chopped cilantro

Directions

1. Thaw salmon and pat dry.

2. In a small bowl, mix coconut sugar and spices.

3. Lightly season the salmon with salt and pepper and then rub the coconut sugar-spice rub on to the filets.

4. Preheat air fryer to 400 degrees and cook for 6 minutes.

5. While the salmon cooks, add the corn, diced avocado, diced red onion, chopped cilantro, and diced jalapeño (with the seeds removed) to a medium sized bowl.

6. Add lime juice, salt, and pepper to the salsa and toss gently until mixed.

7. To assemble, add the rice bowl to a bowl and top with the avocado corn salsa, flaked salmon, sour cream, and more cilantro if desired.

8. Serve and enjoy!

2. Air Fryer Halibut Tacos

Servings: 1

Ingredients:

• 1 x 8oz Wild Pacific Halibut

• taco seasoning of choice

• 3 corn tortillas

sliced avocado

• crumbled cotija cheese

Mango Salsa:

• 1 mango, diced

• 1 red bell pepper, diced

• ¼ cup red onion, diced

• 2 tbsp jalapeño, seeded and diced

• 2 tbsp chopped cilantro

• 1 lime juiced

• salt & pepper

Taco Sauce:

• 1 cup sour cream

• ¼ cup mayo

• 2 chipotle peppers in adobo sauce

• 1/2 lime juice, juiced

• 1 clove minced garlic

Directions

1. Defrost halibut and pat dry. Rub taco seasoning on and set aside.

2. Preheat air fryer to 375 degrees. Once heated, air fry the halibut for 7-9 minutes or until cooked through.

3. While the halibut cooks, prepare the mango salsa by dicing the ingredients and mixing them together in a bowl.

4. To make the taco sauce, add the sour cream, mayo, chipotle peppers, garlic, and lime juice to a food processor or blender and blend until smooth.

5. Lightly toast corn tortillas in a skillet. Add flaked halibut and top with sliced avocado, mango salsa, cotija cheese, and taco sauce.

6. Enjoy!

3. Snow Crab Pasta with Lemon Butter Sauce  

Servings: 2

Prep time: 5

Cooking time: 15

Ingredients

• 8oz Snow Crab Meat

• 2 servings linguine

• ½ cup + 1 tbsp butter

• 1 clove garlic

• ½ cup bread crumbs

• ½ lemon + lemon zest

• ½ cup Parmesan cheese

• freshly chopped parsley

• salt & pepper

Directions

1. Thaw snow crab, rinse, and pat dry.

2. Cook linguine according to package.

3. While the pasta cooks, heat 1 tbsp butter in a small skillet and sautée garlic for 1-2 minutes, until fragrant. Add bread crumbs and sautée for 3-5 minutes or until crispy.

4. In another saucepan, melt ½ cup butter and add the juice of ½ a lemon.

5. Strain pasta and pour lemon butter sauce over the top. Mix together and add parmesan cheese.

6. Plate the pasta and top with crispy bread crumbs and garlic, snow crab meat, parsley, and lemon zest. Add salt & pepper to taste.

7. Serve immediately and enjoy!

4. Island Style Grilled Scallops with Mango Salsa and Coconut Rice

Servings: 4

Prep time: 15

Cooking time: 5

Ingredients

Grilled scallops:

• 1 package Wild Alaska Weathervane Scallops

• Olive oil

• Salt & pepper

Mango salsa:

• 1 mango, diced

• ½ cup red onion, diced

• 1 jalapeño, diced

• juice of 1 lime

• salt & pepper

• fresh cilantro

Coconut rice:

• 4 cups cooked white rice

• ½ cup coconut cream

• 2 tbsp sugar or sweetener

1. Thaw scallops and pat dry. Season with salt & pepper.

2. Prepare the mango salsa by adding the ingredients to a medium bowl and tossing with lime juice, salt, and pepper.

3. Cook the white rice according to package and stir in coconut cream and sugar.

4. Preheat grill to high heat and lightly spray with olive oil.

5. Sear scallops for 3 minutes per side.

6. Serve scallops over coconut rice and mango salsa.

7. Enjoy!

Meet the culinary team behind Premier Catch - Joci Besecker and Declan Chapin, two ambitious culinary artists who are passionate about creating exceptional seafood dishes and sharing their love of cooking with others. Working closely with registered dietitian nutritionist Ashley Besecker, they create nutritious and mouth-watering seafood recipes for any occasion. All three women are long-time Mercer Island residents with a deep love for the Pacific Northwest and its bounty of fresh seafood.

At Premier Catch, every recipe is carefully crafted to highlight the fresh, natural flavors of wild Alaskan seafood. Consuming wild seafood as part of a healthy diet can have numerous health benefits. It is an excellent source of protein, omega-3 fatty acids, vitamins and minerals.