RECIPES

This Hawaiian-Style Garlic Butter Shrimp with Pineapple is a wonderful way to treat your tastebuds and pay homage to the incredible flavors of Hawaii. 

Meal prepping during the warm months? A deliciously refreshing seafood jar salad is one of my go-to's!

Who doesn’t LOVE teriyaki salmon? Not only is this classic dish full of flavor, but it’s EASY to make—perfect for a weeknight dinner or meal prepping lunches!

Passover has always been a holiday close to my heart. I love making my grandmother’s matzo ball soup and enjoying my mother’s roasted game hens with apricot matzo stuffing. But one tradition that I swore I would never take on was making my grandmother’s gefilte fish—until now!

One of my FAVORITE fish in the world is a farm-raised fish out of Idaho—Riverence Trout. I sear this special fish on the griddle and then simmer it in a lemon garlic caper sauce to finish!

Looking for a quick dish that contains not one but TWO blue foods? Look no further than this simply scrumptious Seaweed-Crusted Steelhead Trout served with seared squash and a salad of arugula, fresh figs, and goat cheese.

To celebrate my new kitchen while getting something quickly onto the table, I opted for a fresh California halibut. Halibut (and other types of whitefish) are fantastic for fast stovetop cooking!

In a world where we enjoy over 3,000 kinds of blue foods and over 6,000 types of plants, what we know as the seafood boil has literally been “boiled down” to only a handful of ingredients. While sometimes simple really is better, in my mind, it’s fantastic to have diversity in your seafood boil!

You can make this “Blue Foods” pot with just about any type of seafood! Simply combine your favorite finfish, shellfish, seaweeds, and local spring veggies & herbs and watch them come together in the most magical of ways in your kitchen.

Looking for a nutrient-dense meal that’s delicious any time of day? Give this Frittata with Green Chutney and Artichokes a try! It’s delicately spicy, amazingly versatile, and includes a very special ingredient: kelp puree. Your taste buds–and the ocean–will thank you.

Who doesn’t love to pull apart a cheesy grilled cheese sandwich crafted with crusty bread? If you add a kelp Zhoug, it’ll bring your sandwich up another notch on the “yum” scale! 

If you order a Thai Green Curry at a restaurant, chances are you’ll have the option of getting it with a meat like chicken or pork or possibly shrimp (also a yummy option), but I LOVE a curry with a beautiful FISH. I was craving a warm bowl with Thai flavors, so I made one at home and added in yellowtail loins—an essential fish in my freezer “Sea Pantry.”

Sea vegetables are a true superfood when it comes to the nutrients they contain. For this dish, I paired saltwort (also known as "sea beans") with an immunity-boosting salmon fillet for a vibrant powerhouse of a lunch/dinner recipe.

I could sing the praises of cedar planks all day long. Grilling a fish like Kvaroy Arctic salmon atop this wood is one of the easiest techniques to infuse the fish with a lovely smoky flavor, while keeping it nice and tender on the inside. And it’s perfect when paired with a roasted beet salad with feta!

It’s always such a delight when artichokes are in season during the fall and again come spring. They’re always delicious prepared the traditional way, steamed, but with this recipe, I decided to turn the yum-factor up a notch by preparing them that way, then using them as a vessel for an incredibly flavorful panzanella salad with plant-based scallops!

Let’s do a seafood spin on the traditional Banh Mi sandwiches! A street food with roots in Saigon, these sandwiches are a fun fusion of French and Vietnamese cuisine that combine a beautifully crispy, short baguette with cucumber, daikon, chiles, pickled carrots, mayo, and marinated pork, paté, or chicken. But the moment I tried The Kingfish Company’s Dutch Yellowtail, I knew I wanted to feature them in a Banh Mi!

I love topping my pizzas with beautifully poached Fair Trade shrimp, Seaweed Pesto, and handfuls of superfood greens for a crave-worthy AND wholesome dinner.

What do you have for dinner when it’s hot out and you don’t want to be anywhere near an oven or flame? My go-to is a farro squash salad, dressed in a lemon basil vinaigrette, and then topped with a beautiful smoked canned fish—like Fishwife’s Albacore Tuna!

In my house, Taco Tuesday isn’t complete without fish tacos! Even though golden tortillas brimming with freshly-caught fish typically brings summertime to mind, the great thing about this recipe made with Dutch Yellowtail is that it can actually be made year-round!

Who else loves a power bowl packed with a craveworthy protein, fresh veggies, and grains? I decided to make one with Akua's KELP burger patties from my Sea Pantry.

Allow me to introduce you to SEAWEED FRIED CHICKEN! Incorporate the seaweed into the brine, plus as a garnish at the end.

I love this meal and am deeming it a SEA PANTRY CLASSIC because you can have the star ingredients—salmon and pasta sauce—stocked in your freezer and cabinets and make it anytime you like!

Conservas are a Sea Pantry staple, and those made by Fishwife —a fantastic sustainable tinned seafood company started during the pandemic—are absolutely fantastic! The fish used in their tinned Smoked Rainbow Trout are from Riverence, a sustainable fishery in Idaho that I LOVE! Here, I used them to upgrade the classic tuna sandwich.

It’s the season for bright greens and sweet English peas! And in Alaska, it’s halibut season too. Celebrate these ingredients with a light, flavorful Alaskan Halibut with Pea Puree and Pesto over Focaccia.

Break out the grill for this delicious striped bass recipe with a vibrant chimichurri sauce featuring kelp! I was honored to develop this recipe as a “Seal-Approved,” Ocean-Friendly meal for the Marine Mammal Center that helps guide families in cooking sustainable seafood meals.

These Hot Smoked Salmon Rolls with Capers and Mayo are inspired by classic Lobster Rolls, but these can come straight from your Sea Pantry, making them perfect for any time of year!

Keeping salmon burgers and kelp puree stocked in your Sea Pantry, plus a dozen of Model Bakery's incredible English Muffins stashed in the freezer, make this an effortless, climate-friendly lunch or dinner that will WOW your taste buds!

Caesar Salad is a classic that makes an amazing main dish, especially when served with a simple-to-make, sustainable, wild-caught cod from My Fish Dish. This recipe features homemade Caesar dressing and garlicky kelp croutons that make it extra delicious!

Sandwich Plant Based Seafood Co's Lobster Crab Cakes between brioche bun halves and top with homemade Mustard Jalapeño sauce for an easy and delicious “seafood” dinner. Serve with a hearty helping of coleslaw and kettle chips!

This simple, but decadent recipe for Steamed Fresh Fish with Hollandaise and Steamed Potatoes is perfect for spring holidays like Easter. You can use pretty much any sustainable, local, in-season flaky white fish!

For a taste of Ballymaloe and Ireland’s fantastic seafood culture, make your own fish and crisps at home. When dipped and fried in a Guinness batter, it will truly whisk you to the Emerald Isle.

Eating kelp is a contributive action, and AKUA's new plant-based kelp burger is a delicious way to do it! It's extra tasty crisped up in a pan, served with melted mozzarella and an addictive homemade Kelp Pesto Mayonnaise.

Seared Fair Trade Scallops are the star of this flavorful, veggie-packed Yellow Curry and Brown Rice.

Sustainably grown snails are my latest Sea Pantry obsession thanks to Peconic Escargot. Even skeptics will love them in this herby, cheesy Pepperonata Pasta!

It's soup season! Did you know you just about any homemade soup can easily be fortified with seaweed? This is my grandma's cozy, comforting slow cooker turkey bean soup recipe, made even better by letting it cook for hours with seaweed.

This stew is a cozy, one-pot meal that you can let simmer for hours before dinnertime. I update my dad's beloved beef stew recipe with a bright preserved lemon & seaweed gremolata that brings nutrients, brininess, and umami goodness to an otherwise rich dish!

I love taking all of the delicious ingredients I’d use for lox & bagels and transforming them into a SMOKED SALMON PANINI! Press with ciabatta, caper cream cheese, vinaigrette-marinated onions, and arugula, and you’ll have that crispy, hearty panini that is sure to please everyone around the table.

Shrimp & Pesto Pasta is one of those go-to comfort dishes that never disappoints. This make-ahead dish for the holidays (or any day really) is easily put together with a homemade or store-bought pesto!

This recipe stars seared scallops atop a butter leaf salad with tomatoes, drizzled with a beautiful glaze of Kalamata olives, toasted cumin, roasted bell peppers, capers, red wine vinegar, and mustard!

Ready to try KELP PASTA? I paired this yummy seaweed penne with salmon hot dogs to make a comforting BAKED PASTA. After adding basil, parsley, tomatoes, garlic, onions, ricotta, and Parmigiano Reggiano, you’ll have the most beautifully creamy, warm dish to get you through fall & winter!

Baking and serving a WHOLE fish not only results in a succulent dish – it also makes for a beautiful presentation for your guests this holiday season (or your loved ones at home, if you’re doing a small celebration with only your household).

I wanted to take a traditional paella, make it with local sausage and Valencia or Bamba rice, and then layer in a beautiful array of tinned seafood like cod, mackerel, geoduck, and sea bass. This “Sea Pantry” spin on a Spanish staple will please the entire family!

I like to keep canned clams and dry seaweed pasta in the pantry for a dinner that can be on the table in minutes! For this recipe, you’ll create a beautiful clam sauce with garlic, thyme, parsley and then pour the sauce over a kelp pasta.

For this grilled tuna kabob, I used a sustainable, wild-caught yellowfin tuna, but you can also use albacore from a sustainable fishery! You’ll first prep the fish in a wet marinade composed of soy sauce, cumin, olive oil, and fresh lime juice so that it’s full in flavor. After cooking the kabobs on a grill pan or outside on the grill if the weather is nice, serve your tuna skewers with a creamy curry sauce on top of a beautiful, sauteed maple glazed butternut squash – you can cut the squash into fun noodles or cubes!

I really do believe that frozen fish is the new “fresh!” With advanced freezing techniques, you can always have beautiful fish on hand, ready to go, that tastes just as delicious as fresh fish. This Provencal style cod is one of my go-to dishes because it’s incredibly simple and features vibrant wholesome ingredients like herbs, bell pepper, and tomato!

I feel like there’s almost nothing like cockles – a type of small shellfish that are absolutely stunning. Cockles farmed worldwide with off-bottom cultures are a "Best Choice” or Green from Seafood Watch. I picked my cockles up at Caputo’s Market and Deli (they have other great tinned seafood too!) and layered them on top of a gorgeous black rice with salsa di pomodoro. Between the pancetta, the mushrooms, and cockles in this dish, we get a lot of meatiness. I loved topping everything off with a Spanish aioli for a touch of richness, along with rosemary and parsley – DELICIOUS.

The brightness and color of this pasta with the meatiness of the scallop cannot be beat. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension. This can be made with tinned scallops or even sautéed ones that have been thawed from your freezer “pantry”!

Filled with a wonderful mixture of vegetables, seaweed, and spices, these roasted sea vegetable tacos can be made with fresh roasted vegetables or even leftover ones. You can add traditional cheeses like queso coqueta, anejo or queso blanco to top them off!

My favorite meals are made with simple, fresh ingredients. When the ingredients are the stars of the recipe, you don’t have to do a lot to make it good. This light citrus salsa with cucumbers and tomatoes really brings out the brightness of the crab for these fab tacos.

Creating a great fish taco has been the envy of many cooks, but it’s actually quite simple! Start out with a beautiful fillet (one of my absolute favorites is Kvaroy Arctic's sustainably-raised salmon from the Arctic Circle), bread it cold, and fry it just before you’re ready to place it into the taco shell. Serve this with your favorite coleslaw and the kelp lime mayonnaise for a perfect finish.

Native Americans were simmering beans in kombu long before Europeans ever arrived, utilizing this special vegetable of the sea for its salt properties and nutrition.