RECIPES

Find simple, easy-to-follow recipes with tips on how to source sustainable fish and seafood in everything you love to eat and all the dishes you want to try. I have recipes for tried-and-true classics, trendy dishes and more. You will be cooking up something delicious from your Sea Pantry in no time!

Recipes

Recipe: Sea Tales Tuna Cakes with Curry Lime Mayonnaise

This Tuna Cake recipe will probably remind you of something your grandmother would make, but with some zest, kick, and curry!

Recipe: Traditional Yeasted Blini and Caviar

These blini (Russian pancakes) are good enough to eat any time of the day and with a variety of condiments and toppings – including sustainable caviar!

Recipe: Blistered Tomato and Seaweed with Ricotta

This dish for ricotta and tomato lovers combines my favorite flavors of summer with beautiful wakame from our Sea Pantry. I love using a whole sheep’s milk ricotta that is rich and full of flavor, like Bellwether Farms’ ricotta. The strips of Ocean’s Balance Wakame Seaweed integrated into this dip also really make it shine!

Recipe: Tinned Smoked Salmon and Caper Dip

Having flavorful tinned seafood in our sea pantry can be the difference between a dull salad (or a basic tuna on toast) and a delicious, crave-worthy meal or snack. I love using tinned smoked salmon to make this incredibly quick and easy dip that truly brings out the citrus and briny notes in the fish. It goes with everything from crackers to toast rounds to veggies!

Recipe: Crab Fritters with Green “Sea” Goddess Dressing & Chipotle Mayo

For these fantastic fritters, I used pasteurized, frozen Blue Crab caught in Maryland’s Chesapeake Bay with trotlines (a domestic crab that is considered a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch Program). I love to pair them with a Chipotle Mayo and a Green Goddess "from the Sea" dressing featuring kelp leaves and sustainable anchovies!

Recipe: Grilled Cajun Shrimp with Corn & Cumin Butter

A summer favorite of mine, this Cajun marinade of garlic, lemon, paprika, cayenne, cumin, and thyme PACKS the shrimp with flavor. I love to pair it with grilled corn dusted with cumin and chili powder butter – delicious!
Waffles and Caviar

2 Caviar Recipes: Tater Tot Waffles with Creme Fraiche | Classic Deviled Eggs with Summer Flowers

Caviar is an ancient delicacy first enjoyed in the early 13th century. I love to treat myself to ethically-farmed caviar, especially with the two recipes I'm about to share!

Recipe: Baked Whole Fish with Tomato Tartare

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).

Recipe: Traditional Spanish Paella with Tinned Seafood

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!

Recipe: Seaweed Pasta with White Clam Sauce & Parsley

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.

Recipe: Yellowfin Tuna Skewers with Curry Sauce and Maple Glazed Butternut Squash

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!

Recipe: Provencal Style Cod with Cannellini Beans and Tomato

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!

Recipe: Tinned Cockles & Black Rice with Salsa di Pomodoro

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.

Recipe: Tinned Scallops and Pesto Pasta

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”!

Recipe: Roasted Vegetable & Seaweed Tacos

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!

Recipe: Fresh Crab & Seaweed Tacos

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.

Recipe: Classic Salmon Tacos with Salsa & Kelp Lime Mayonnaise

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.

Recipe: Traditional Native American Baked Beans of the Northeast (with Kombu!)

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.

Recipe: Chocolate Chip Mousse Kelp Brownies

My mom used to make me Nestle chocolate mousse brownies when I was young, and this recipe is inspired by those. The addition of the sustainable seaweed adds richness to the brownies in a way that the cocoa cannot! In this recipe, I use dulse, a crimson-colored seaweed that tastes a bit fruity and salty – SO yummy!
Chocolate Ice Cream Roll Kelp Cake

Recipe: Chocolate Ice Cream Roll Kelp Cake

Here is a classic example of a sponge cake, but made with seaweed! Fill this egg-rich chocolate roll with your favorite ice cream.

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