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Seafood Dishes

Restaurant quality seafood dish recipes you can make

  • Salmon with Leek Cream Sauce
    Serves 6

    • 6-8 oz salmon filets
    • 1 tsp. sea salt
    • 1 tsp. ground black pepper
    • 4 tbsp. olive oil
    • 12 oz. leek and goat cheese cream (recipe follows)
    1. In a saute pan over medium-high heat, add olive oil.
    2. Season both sides of salmon with salt and pepper.
    3. Cook for 2-3 minutes per side then plate and top with leek and goat cheese cream.

    Leek Cream Sauce
    Yields 1 pint

    • 4 tbsp. leeks, cleaned and sliced thin
    • 1/2 cup goat cheese
    • 1/2 cup white wine
    • 1 tsp. minced garlic
    • 2 tsp. olive oil
    • 1 1/2 cups heavy whipping cream
    • 1/8 tsp. sea salt
    • 1/8 tsp. ground black pepper
    1. To a saucepan add olive oil, leeks and garlic. Cook 1-2 minutes.
    2. Add white wine, salt and pepper and reduce by half.
    3. Pour in heavy cream and whisk in goat cheese.
    4. Allow this to simmer until thick, about 2-3 minutes, then serve.
  • Filet with Lobster Beurre Blanc
    Serves 4

    • 4-8 oz. center cut beef tenderloin filets
    • 2 cups lobster claw and knuckle meat
    • 4 Tbsp. garlic, minced
    • 4 shallots, minced
    • 1 cup green onion, chopped
    • 2 cups white wine
    • 2 cups heavy cream
    • 12 Tbsp. unsalted butter, diced
    • 4 Tbsp. olive oil, divided
    • 1 tsp. sea salt, divided
    • 1 tsp. ground black pepper, divided
    1. Rub filets with half of olive oil and season them with half of salt and ground black pepper.
    2. Cook filet on pre-heated grill until desired doneness. For medium-rare the internal temperature should be 140-145 degrees. Allow steak to rest for 2 minutes before serving.
    3. While filets are resting, heat a saute pan over medium-high heat and add remaining olive oil.
    4. Add green onion, garlic and shallot to the pan. Season with remaining sea salt and ground black pepper. Cook for 1-2 minutes.
    5. Pour white wine into the pan and allow to reduce by half.
    6. Pour heavy cream into pan and allow to reduce by half.
    7. Reduce heat to low and in small amounts to whisk in cubes of unsalted butter.
    8. Add lobster claw and knuckle meat to sauce.
    9. Top each filet and serve.
  • Jumbo Lump Crabcakes
    Yields 16 crab cakes

    • 1 lb. lump crabmeat
    • 1 lemon, juiced
    • 1/2 tsp. prepared horseradish
    • 1 tsp. fresh parsley, minced
    • 1/8 tsp. Kosher salt
    • 1/4 tsp. black pepper
    • 1/4 cups mayonnaise
    • 1/2 cups Italian seasoned breadcrumbs
    1. Mix all ingredients together in a bowl. If necessary, add more breadcrumbs until mixture is easy to form into cakes.
    2. Form 16 cakes by hand and refrigerate 30 minutes.
    3. Add oil to saute pan and brown about 40 seconds per side. Serve.
  • Tuna Almondine
    Serves 6

    • 6-8 oz tuna filets
    • 3 oz. lemon juice
    • 1/2 cup demi-glace
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 tsp. garlic, minced
    • 1 stick butter, diced and brought to room temperature
    • 3 tbsp. almonds, sliced and toasted
    1. Place lemon juice and garlic in saute pan on medium-high heat, and reduce by half.
    2. Add demi-glace, salt, pepper, and almonds to pan and reduce heat to medium. Simmer for 3 minutes.
    3. Remove from heat and slowly whisk butter into pan.
    4. Grill tuna on each side for 2 minutes. Ladle 1/4 cup of sauce over each filet of tuna and serve.