Cooking Recommendations
As we all have different preferences for tastes and textures, I have compiled some suggestions for
preparing each type of seafood in season. Feel free to mix or match and if the descriptions are too
vague or you are having trouble, don't hesitate to call.
As we all have different preferences for tastes and textures, I have compiled some suggestions for
preparing each type of seafood in season. Feel free to mix or match and if the descriptions are too
vague or you are having trouble, don't hesitate to call.
Recipes
Abalone-firm yet tender with the essence of ocean flavor. It can
be prepared sauted, fried, or however you prefer. We recommend
at least coating it in flour when using oil because the abalone
contains a lot of moisture and lightly coating it will prevent any oil
splatter. Also, limit your seasoning to prevent overpowering this
wonderful flavor. My favorite way to prepare abaloneis to press
the pounded abalone into y our favorite crushed butter cracker
and fry lightly approximately 30 seconds per side depending on
size.
be prepared sauted, fried, or however you prefer. We recommend
at least coating it in flour when using oil because the abalone
contains a lot of moisture and lightly coating it will prevent any oil
splatter. Also, limit your seasoning to prevent overpowering this
wonderful flavor. My favorite way to prepare abaloneis to press
the pounded abalone into y our favorite crushed butter cracker
and fry lightly approximately 30 seconds per side depending on
size.
Halibut-mild and flaky, this crowed-pleaser is great on the grill, in the pan, broiled, roasted,
ceviche style, sashimi, tar-tar, and the list goes on! This fish pairs well with baby spring
vegetables, asparagus or any fresh produce in season.
I enjoy halibut raw in thin slices (sashimi style) with soy sauce and wasabi or try it tar-tar, which I
learned from Laurence Hauben. Dice the fish and mix with avocado, salt, a squeeze of lemon and
serve on thinly sliced cucumber with a light cracker or tortilla chips. Add your favorite herbs for
more flavor.
Another option is pan-seared. Get your pan smoking hot and right before you put the fish in, coat
the pan in a high heat oil, such as canola, vegetable, safflower, grapeseed, etc. Avoid olive oil as it
has a lower burning point. Cooking time varies based on the thickness of your fish but you are
looking for a nice golden brown color on each side. When it's ready to flip it will release itself from
the pan. Serve with baby greens, smashed potatoes or cauliflower and drizzle with a blood orange
relish or aoili.
Halibut is also great on the grill, marinate or oil very well to prevent sticking, again it will release
itself from the grill when ready to flip.
Tip: To prevent overcooking, take fish off the heat when the center is a touch translucent and it will
continue to cook to perfection.
ceviche style, sashimi, tar-tar, and the list goes on! This fish pairs well with baby spring
vegetables, asparagus or any fresh produce in season.
I enjoy halibut raw in thin slices (sashimi style) with soy sauce and wasabi or try it tar-tar, which I
learned from Laurence Hauben. Dice the fish and mix with avocado, salt, a squeeze of lemon and
serve on thinly sliced cucumber with a light cracker or tortilla chips. Add your favorite herbs for
more flavor.
Another option is pan-seared. Get your pan smoking hot and right before you put the fish in, coat
the pan in a high heat oil, such as canola, vegetable, safflower, grapeseed, etc. Avoid olive oil as it
has a lower burning point. Cooking time varies based on the thickness of your fish but you are
looking for a nice golden brown color on each side. When it's ready to flip it will release itself from
the pan. Serve with baby greens, smashed potatoes or cauliflower and drizzle with a blood orange
relish or aoili.
Halibut is also great on the grill, marinate or oil very well to prevent sticking, again it will release
itself from the grill when ready to flip.
Tip: To prevent overcooking, take fish off the heat when the center is a touch translucent and it will
continue to cook to perfection.
Ridgeback shrimp-slightly sweet and very tender, these small shrimp are delivered whole live.
Boil them whole with celery, onion, salt or any other seasoning. You can never go wrong with the
traditional Old Bay. They will float to the top when they are finished, about 3-5 minutes.
For a simple dish I learned from Earthen Catering' s Kate Komaiko, remove the tail by twisting the
head away from the tail. Peel the shrimp, then using a small knife, cut the back of the tail and use
the knife to de-vein them. Next, on medium heat coat your pan thinly with olive oil. Allow to warm
up then toss in cherry or grape tomatoes. When the tomato skins start to blister add the shrimp
and garlic, saute briefly and de-glaze with white wine. Reduce heat, squeeze lemon, add your
favorite fresh herb, thyme, parsley or marjoram are always good. Then add a few tablespoons of
butter, allow it to melt, stir and over serve over pasta.
For more information on seasonal recipes contact Kate Komaiko at earthencatering.com.
Boil them whole with celery, onion, salt or any other seasoning. You can never go wrong with the
traditional Old Bay. They will float to the top when they are finished, about 3-5 minutes.
For a simple dish I learned from Earthen Catering' s Kate Komaiko, remove the tail by twisting the
head away from the tail. Peel the shrimp, then using a small knife, cut the back of the tail and use
the knife to de-vein them. Next, on medium heat coat your pan thinly with olive oil. Allow to warm
up then toss in cherry or grape tomatoes. When the tomato skins start to blister add the shrimp
and garlic, saute briefly and de-glaze with white wine. Reduce heat, squeeze lemon, add your
favorite fresh herb, thyme, parsley or marjoram are always good. Then add a few tablespoons of
butter, allow it to melt, stir and over serve over pasta.
For more information on seasonal recipes contact Kate Komaiko at earthencatering.com.
Rock crab-sweet, savory and full of flavor, they are great steamed, boiled, or grilled. Eat the
meat right out of the shell with drawn butter or try with salads, crab cakes, and bisques. Indulge
with crab eggs benedict or entertain friends with a creamy baked crab dip. Mix equal portions of
crab meat and cream cheese, then add minced green onion or chives to taste. Finish with a dash
of salt, pepper and a pinch of paprika. Bake at 350F for 30 mins or until hot.
meat right out of the shell with drawn butter or try with salads, crab cakes, and bisques. Indulge
with crab eggs benedict or entertain friends with a creamy baked crab dip. Mix equal portions of
crab meat and cream cheese, then add minced green onion or chives to taste. Finish with a dash
of salt, pepper and a pinch of paprika. Bake at 350F for 30 mins or until hot.
Rockfish- lean and delicate, try roasted whole or filleted in the oven, on the grill or pan seared. To
cook whole stuff the belly with fresh herbs, lemon slices and garlic. Oil and salt the skin well.
Cooking times vary on size approximately 10-20 minutes.
Rockfish also does well in fish tacos, pan fried with breadcrumbs or sauted in butter and herbs.
cook whole stuff the belly with fresh herbs, lemon slices and garlic. Oil and salt the skin well.
Cooking times vary on size approximately 10-20 minutes.
Rockfish also does well in fish tacos, pan fried with breadcrumbs or sauted in butter and herbs.
Sea Urchin- this delicious delicacy starts salty then progresses to a creamy, sweet finish. Enjoy
live Uni for a unique experience unlike any other.
live Uni for a unique experience unlike any other.
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| Questions or orders? Contact Cadena at 805.698.8554 or cadena@cadenasfish.com |