Category Archives: Seafood

tilapia papillote / ginger-citrus sauce / carrots, onion & pepper / brown rice couscous

Contents of your meal kit:

tilapia
brown rice couscous
peppers
parchment
cabbage
sliced onion
carrots
ginger-citrus sauce

Cookware needed: medium saucepan, baking sheet

Finishing steps:

Preheat oven to 375. Measure water as indicated in notes.
Heat enough oil to cover the bottom of a saucepan over med-high heat. When hot, add brown rice couscous and stir 30-60 seconds to toast grains. Add water and bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Then, keeping the lid on, remove from heat and let sit 10 minutes before fluffing with a fork. Season with salt & pepper. Continue with next steps while couscous cooks.

Thinly slice peppers. Set aside. Get ready to prepare the packets by folding each piece of parchment in half to make a crease. Open each sheet and lay them out with other ingredients, creating a “workstation” for yourself.

Evenly divide ingredients between packets, working on one side of the crease of each parchment sheet. Start with onion, carrots, cabbage & bell pepper. Then drizzle HALF of the ginger-citrus sauce between the packets (making sure to reserve HALF for the top of the fish). Add a sprinkle of salt & pepper. Place tilapia on top, finish with another sprinkle of salt & pepper; and then drizzle the remaining ginger-citrus sauce over the top.
Fold other half of parchment over ingredients. Starting at one end of the fold, make overlapping creases around the open edge, crimping parchment to seal in steam (see notes). Place on baking sheet, bake for 18 minutes.
Open one of the tilapia packets to check for doneness (careful not to let the steam burn your hand). To serve, simply transfer to plate, cut a slit in the top with scissors, and let your family rip them open and dig in. Serve brown rice couscous alongside the tilapia packets.

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions. See website for step-by-step photos. If you struggle with folding the packets, feel free to grab your stapler. (No one will ever know.)

steelhead trout with pumpkin seed pesto / lemon-olive orzo / roasted red cabbage

Contents of your meal kit:

steelhead trout
red cabbage
olives
whole wheat orzo (see note)
parsley
lemon
pumpkin seed pesto

Cookware needed: baking sheet, medium or large saucepan, serving bowl.

Finishing steps:

Place a baking sheet in a cold oven and preheat to 475.
Fill a saucepan with water and bring to a boil (see note).
Meanwhile, drizzle cabbage wedges with olive oil and season with salt & pepper. When oven is hot, carefully place cabbage on hot baking sheet and quickly return to oven. Set a timer for 15 minutes, and continue with the next steps while cabbage is roasting.
Slice olives and set aside. Rub fish with a little olive oil and season with salt & pepper.
Add orzo to the saucepan of boiling water and cook 6-8 minutes or until “al dente.”
When the 10-minute timer on the cabbage is up, place fish skin side down on the baking sheet with cabbage wedges, and return to oven to roast 7-10 minutes or until cooked to your liking. (You may find you want to remove fish from baking sheet before cabbage is done. If so, just keep it warm under a piece of foil.)
Drain orzo and combine in a serving bowl with sliced olives, chopped parsley, and a squeeze of lemon. Drizzle with olive oil and season with salt & pepper to taste. Toss to combine.
Serve trout topped with pumpkin seed pesto, with lemon-olive orzo and roasted cabbage on the side.

Notes: Customers who have requested gluten-free meals will receive fully-cooked brown rice instead of orzo. Skip the steps for boiling water and cooking orzo. Reheat rice by microwaving in 30-second intervals until hot.

quick cioppino / crusty bread / tuscan dressed greens

Contents of your meal kit:

shrimp & white fish filets
garlic
diced onion
herb bundle (thyme & rosemary)
tomato paste
red pepper flakes
white wine
diced tomatoes
crusty bread
chopped parsley
tuscan vinaigrette base
mixed greens

Cookware needed: medium to large saucepan with lid, salad bowl

Finishing steps:

Preheat oven to 425.
Heat a small amount of oil in a saucepan over medium heat. Using the flat side of a knife, or the bottom of a flat pan, smash garlic cloves. Add garlic to pan along with diced onion. Cook 3-4 minutes or until onion is translucent.
While onion and garlic are cooking, remove thyme and rosemary leaves from their stems and then chop. Add to pan along with tomato paste, and red pepper flakes. Cook 1 more minute.
Add white wine to saucepan and bring to a simmer. Cook for a minute or so to allow alcohol to evaporate, then stir in diced tomatoes and water (see notes). Cover and simmer 10 minutes.
Meanwhile, place loaf of bread directly onto rack in oven. Heat for 3-5 minutes, and then slice for serving.
When cioppino broth has simmered for 10 minutes, taste and add salt & pepper as needed. Add seafood and parsley all at once, and cover again. Cook for 2-4 minutes until seafood is cooked through.
Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.

Notes: When recipe calls for water, add 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.

swordfish mole verde / brown rice / sautéed squash

Contents of your meal kit:

swordfish
mole verde sauce
mixed baby squash
brown rice
pickled onions

Cookware needed: 2 medium or large nonstick skillets (one with lid), microwave-safe bowl

Finishing steps:

Cut swordfish into 1-inch pieces.
In a skillet, heat a small amount of oil over med-high heat. While oil is heating, season fish with salt & pepper, then add to skillet, turning to brown each side (approximately 3-4 minutes total). Once you’ve browned the swordfish, add the mole sauce along with 2-4 tablespoons of water. Bring to a simmer, reduce heat to low and cover. Simmer 5 minutes, or until swordfish is cooked completely. Season with salt to taste.
Meanwhile, cut the baby squash in half. In a second skillet heat a small amount of oil over med-high heat. When hot, add squash and sauté 3-4 minutes or until golden and tender. Season with salt & pepper.
Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
Serve the swordfish and the sauce over a bed of rice, and top with pickled onions. Serve the sautéed squash on the side.

Notes: This green mole is typical of Oaxaca, Mexico…a state known as “the land of seven moles.” Mole verde is different than the others because it is made with mostly fresh ingredients. Ours is actually a “pipian” mole verde because it contains ground pumpkin seeds. We also use a special blend of spices along with plenty of fresh herbs, tomatillos, and jalapenos. As with most moles, it’s a labor of love!

seared mahi mahi / broccolini & kale with porcini-shallot vinaigrette

Contents of your meal kit:

mahi mahi
broccolini
baby kale
porcini-shallot vinaigrette
pine nuts
pecorino

Cookware needed: baking dish, nonstick skillet

Finishing steps:

Preheat oven to 450.
Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish with foil and set a timer for 20 minutes.
When there are 5 minutes left on the timer, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of fish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
When the 20 minute timer is up, remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
Divide fish and vegetables between plates, and sprinkle pecorino on top of the broccolini and kale. Dig in with a knife and fork – enjoy!

grilled fish tostadas

Contents of your meal kit

fish fillets
cilantro vinaigrette base
cabbage
avocado
tortillas
corn
tomato
onion & cilantro mix
feta
hot sauce

Cookware needed: outdoor grill (see notes), salad bowl, (2) mixing bowls, foil

Finishing steps:

Preheat oven to 350. Preheat grill to med-high.
Pour HALF of the vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add the cabbage, season with salt & pepper, toss and set aside.
Slice avocado lengthwise, remove pit, and scoop flesh into a mixing bowl. Drizzle with remaining cilantro vinaigrette base, sprinkle with salt & pepper, and mix with a fork to desired texture. Set aside.
Rub tortillas with a little olive oil. Place directly on rack in oven, bake 10-15 minutes or until crisp.
Rub corn and fish with a little oil and season with salt & pepper. Grill corn 5-6 minutes, turning occasionally, or until lightly charred. At the same time, place fish on a sheet of foil and grill until cooked through (see notes). Closing the lid will speed up the cooking process, just check frequently to avoid flare-ups.
Once corn is cool enough to handle, slice the kernels off the cob and place in a bowl. Cut the tomato into small pieces and add to bowl along with onion & cilantro mix. Stir to combine and season with salt & pepper to taste.
Everyone can assemble their own tostadas in whatever way they like. We started with the tostada shell and piled on cabbage slaw, guacamole and fish. We finished each with a spoonful of corn salsa, some crumbled feta and a drizzle of hot sauce.

Notes:

A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
If fish filets have skin on them, cook skin-side down. When you remove the fish, slide spatula between fish and skin. The skin should stick to the foil.

cajun shrimp / red beans & rice salad / garlic spinach

Contents of your meal kit:

shrimp
creole seasoning
tabasco vinaigrette base
brown rice
kidney beans
veggie blend
garlic
spinach

Cookware needed: 2 mixing bowls, 2 nonstick skillets (see note)

Finishing steps:

Blot shrimp with a paper towel to dry. In one mixing bowl, toss shrimp with creole seasoning, salt & pepper.
Pour tabasco vinaigrette base into the bottom of a second mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.
Heat brown rice in the microwave for 30 seconds or so, to take the chill off.
Rinse and drain beans, then combine in the mixing bowl with tabasco vinaigrette, rice, and veggie blend. Toss gently and season with salt & pepper to taste. Set aside at room temperature until ready to serve.
Slice garlic as thinly as you can. Set aside.
Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for 1-2 minutes per side or until shrimp are opaque and cooked through.
While shrimp are cooking, place garlic in a cold nonstick skillet, and add 1-2 tablespoons of olive oil. Heat oil until simmering over medium-high heat. Add spinach and toss quickly in pan until just wilted. Remove from heat and season with salt & pepper to taste.
Enjoy cajun shrimp with red beans & rice and garlic spinach on the side.

Note: If you’re looking to minimize the dishes here…you can use one skillet instead of two. Simply transfer shrimp to a plate after cooking and keep warm. Wipe skillet clean with a paper towel and use to cook the garlic spinach.

tilapia with lemon-caper relish / roasted tomatoes, green beans & peppers

Contents of your meal kit:

tilapia
parsley
lemon-caper relish base
cherry tomatoes
green beans
bell pepper

Cookware needed: small bowl, large foil-lined baking sheet

Finishing steps:

Preheat oven to 450. (See note)
Chop parsley leaves and stems, and place in a small bowl along with lemon-caper relish base. Add a drizzle of olive oil and stir to combine. Set aside.
Slice the tomatoes in half. Trim stem end of green beans, and cut beans into smaller pieces if desired. Slice bell pepper into ¼-inch strips. Place tomatoes, green beans, and bell peppers on a foil-lined baking sheet, toss with olive oil and season with salt & pepper.
Season both sides of fish with salt & pepper, rub with oil and arrange on the same baking sheet with vegetables. Place in the oven, and roast 7-10 minutes or until fish is almost cooked through, and green beans are tender. Then, top each piece of tilapia with a spoonful of lemon-caper relish and return to the oven until fish is cooked through.
If fish appears to be done before vegetables (or visa versa), remove from the baking sheet and keep warm while the rest of the meal continues cooking.

Notes: Are you so hungry that every second counts? Jump start the cooking process, by placing your foil-lined baking sheet in the oven as it preheats. Toss veggies with olive oil, salt & pepper; season fish; and when oven has preheated add the veggies and fish to an already hot baking sheet. This will shave a few minutes off of your cooking time.

grilled shrimp salad / watermelon, corn & cucumber / green goddess dressing

Contents of your meal kit:

shrimp
baby romaine head(s)
dry rub
watermelon
cucumber
corn
arugula
green goddess dressing
feta

Cookware needed: small mixing bowl, salad bowl, outdoor grill (see notes)

Finishing steps:

Slice baby romaine in half lengthwise, rinse, and lay cut-side down on a towel to dry.
Remove shrimp from package and blot dry with a paper towel. In small mixing bowl, toss shrimp with dry rub and season with salt. Set aside.
Preheat grill to med-high heat.
Cut watermelon into bite-sized pieces, and slice cucumber thinly crosswise. Set aside.
Rub corn with oil, and season with salt & pepper. Once grill is hot, grill the corn, turning frequently until you have some grill marks on all sides. Drizzle shrimp with a little oil, and give a quick toss before placing them on the hot grill. Cook for 1-2 minutes per side or until cooked through. Remove from heat.
Pour 2/3 of the green goddess dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.
Cut baby romaine crosswise into ½-inch pieces. Add romaine and arugula to salad bowl with dressing. Toss gently and season with salt & pepper to taste.
Once the corn is cool enough to handle, use a knife to slice kernels off the cob.
Divide greens between plates, top greens watermelon, cucumber, corn, feta and shrimp. Drizzle with remaining dressing. Enjoy!

Notes:

A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
The shrimp can also be grilled on a piece of foil if you are worried they might fall through the grates.

blueberry bbq salmon / 3 bean salad / garlic-rosemary potatoes

Contents of your meal kit:

salmon
green beans
potatoes
garlic
rosemary
marinated bean mix
parsley
bbq spice rub
blueberry glaze

Cookware needed: outdoor grill (see note), small or medium saucepan, serving bowl

Finishing steps:

Preheat grill to med-high.
Bring a saucepan of water to a boil.
Meanwhile, trim/discard stem ends of green bean and cut in half. Tear off a foil sheet large enough to create one packet for all of the potatoes. Place potatoes on the foil, along with garlic cloves, and rosemary sprig. Drizzle with oil, and season with salt & pepper. Fold the foil over the potatoes and crimp the edges to seal completely. Give the packet a quick shake to coat potatoes with oil.
Once the water is boiling, blanch green beans for 2 minutes or until bright green and still slightly crisp. Drain and rinse with cold water to stop the cooking process. In a serving bowl, toss green beans with the marinated bean mix and parsley. Season with salt & pepper and set aside.
Place potato packet directly on pre-heated grill, and close the lid. Set a timer for 10 minutes.
Rub salmon with a little oil and season with bbq spice rub, salt & pepper. Once potatoes have cooked 10 minutes, place a piece of foil on the grill and put the salmon on the foil. Cook 8-10 minutes with the lid closed, or until cooked through. (Be sure to check frequently to avoid flare-ups.)
Once the salmon is done, remove from grill and top with blueberry glaze.
Use caution when opening the potato packet. Serve potatoes and 3 bean salad alongside the salmon. Enjoy!

Note: If you don’t have an outdoor grill, use an oven preheated to 425 to roast salmon and potatoes. Cooking times may vary depending on method used.