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Summer Seafood

Indulge in the exquisite flavors and trusted quality of Peeler's Wild Alaskan Seafood

Article by Recipes by Kodi Simkins

Photography by Paul Nicoletti

Originally published in Bozeman City Lifestyle

Serving 68 communities across Montana daily, Peeler's Wild Alaskan Seafood brings the ocean to your plate, offering premium wild-caught seafood out of their charming mobile cargo trailer storefronts. Their commitment to long-term sustainability of wild fisheries, commercial fisherman, and their families is unparalleled and quite literally runs in their DNA—with over 50 years of combined Alaska fishing experience within their family. Explore these elegant yet simple entrees highlighting their wild, authentic, and sustainably caught seafood—perfect for a satisfying weeknight meal or your next summer gathering. 

Brown Butter Scallops

  • 3/4 lb of Fresh Scallops: Fresh, wild-caught, and ready for seasoning.
  • 3 Tsp Butter: For a brown golden sear.
  • 1 Pear: The perfect compliment to the final product.
  • 1/2 Tbsp of Salt: For added flavor and richness.
  • 1 Lemon: A bright finish to elevate the flavors.
  1. Take your scallops out of the freezer 24 hours before you intend to start cooking. We recommend leaving it in your fridge overnight so it can slowly thaw at a consistent temperature.
  2. Organize all your ingredients.
  3. Individually dry each scallop on both sides using a piece of paper towel.
  4. Carefully dice your pear into small squares and set aside.
  5. Place oil in cast iron skillet on medium/ high heart. Allow to warm for two minutes.
  6. Once the pan is hot, gently place scallops flat side down one at a time.
  7. Add salt to your liking.
  8. After 30 seconds gently lift the base of the scallop slightly to allow oil to seep underneath it.
  9. Allow each scallop to slowly brown for two minutes.
  10. Once brown, flip scallops over and brown the other side for two minutes.
  11. Add the remaining butter and turn to medium heat. Cook for two to three more minutes until the butter is perfectly golden.
  12. Turn off heat and add pear. Let the scallops sit for one minute.
  13. For a final touch, squeeze a bit of lemon over each piece before serving for that zesty kick.

Yelloweye Coconut Curry Ceviche

  • Yelloweye Filet: Fresh, wild-caught, and ready for seasoning.
  • 3 Tsp coconut Milk: For a tangy, creamy sauce.
  • 2 Tbsp of red curry paste: The key to that irresistible crust.
  • 1 stalk of celery: For a Mediterranean crunch.
  • 1/2 of a granny smith apple: Enhanced flavor and texture.
  • 1 orange: For flavor and cooking
  • 2 limes: For flavor and cooking.
  • Mint leaves: Garnish
  • 1 Tbsp of salt: Bring out the flavor.
  • Lemon: A bright finish to elevate the flavors.
  1. Let the fillet slowly defrost in your fridge for 24 hours at an even temperature.
  2. Gather all your ingredients for a quick and easy meal prep.
  3. Slice your yelloweye fillet into 1/4" cubes.
  4. In the same bowl, mix orange zest, orange juice, lime juice, and yellow eye.
  5. Let the citric acid slowly cook the fillet by letting the yelloweye marinate for 20 minutes.
  6. Add red curry paste, coconut milk and salt to taste.
  7. Cut celery and apples into small cubes.
  8. Place yelloweye mixture into a shallow bow and top with apples, celery and mint.

Parmesan Crusted Halibut

  • Halibut Filet: Fresh, wild-caught, and ready for seasoning.
  • 2 tbsp Mayo & 1 tbsp Dijon Mustard: For a tangy, creamy sauce.
  • 1/4 cup Panko & 1/4 cup Parmesan Cheese: The key to that irresistible crust.
  • 1/2 tbsp Butter, 1/4 tsp Salt and Pepper: For added flavor and richness.
  • Lemon: A bright finish to elevate the flavors.
  1. Cut the halibut filet into quarters to make perfect, portion-sized pieces.
  2. Combine mayo and Dijon mustard in a bowl. This mixture will ensure the panko-parm layer adheres beautifully to the fish.
  3. Apply the sauce mixture to one side of each halibut piece.
  4. In a separate bowl, mix panko, Parmesan cheese, melted butter, salt, and pepper.
  5. Place each sauce-covered side of the halibut down into the panko mix, pressing lightly to coat.
  6. Heat a cast-iron skillet to medium heat. Place the halibut, crusted side down, and sear until the crust is beautifully golden, about 3 minutes.
  7. Finish off in a preheated 400°F oven until the fish is cooked through.
  8. Squeeze a bit of lemon over each piece before serving for that zesty kick.

Candied King Salmon

  • King Salmon Filet: Fresh, wild-caught, and ready for seasoning.
  • 3 Tsp of Brown Sugar: For a rich candied glaze.
  • 3 Tsp of honey: Then keep the ingredients evenly spread.
  • 1 tbsp Chili Powder, 1 tsp of Salt and Pepper: For added flavor and richness.
  1. Defrost your salmon overnight by letting it thaw in the fridge at an even temperature.
  2. Cut the salmon filet into 3/4" slices to make perfect, portion-sized pieces.
  3. Add 3 Tsp of Brown Sugar, 3 Tsp of Honey, 1 Tbsp of chili powder, salt and pepper into your bowl.
  4. Rotate fish around for 4 minutes until the marinade is viscous.
  5. Let the fish soak in the flavor for 10 minutes.
  6. Rotate the fish around for another 4 minutes.
  7. Let the salmon marinade for 10 minutes.
  8. Preheat your oven to 425°F.
  9. Place salmon on an oiled sheet tray. 
  10. For 8 minutes until the fish is cooked through.
  11. Squeeze a bit of lemon over each piece before serving for that zesty kick.

Stay up to date on Peeler's daily and weekly schedule by following them on Instagram at @PeelersWildAlaskanSeafood

Visit PeelersSeafood.com to get notified when they are in Bozeman or around your area 

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