New Sea Win

Do you have a workout buddy this summer?! Tag them and make this salmon meal prep for two TOGETHER! FULL RECIPES: http://bzfd.it/2ralpgB

Currently hooked on this Cilantro Lime Salmon. Full recipe: http://dlsh.it/EWRSZ03

Let's spice things up a bit! The Moroccan Spicy Shrimp recipe only takes about 20 minutes, and can be served as either appetizer or the main dish. INGREDIENTS... 1 lb large, peeled deveined shrimp 3 finely chopped garlic cloves 4 T. olive oil 2 t. paprika 1 T. ground coriander 1 T. ground cumin 1 t. ground ginger 1 t. cayenne (less if you want it milder) Salt Juice of a lemon PREPARATION Salt the shrimp well and set aside for 10 minutes. Heat the olive oil in a large frying pan over medium-high heat for 2-3 minutes, then add the garlic. Turn the heat down to medium and saute the garlic for 1-3 minutes -- don't let it burn. Add all the ground spices and stir well to combine. Cook this, stirring often, for 2 minutes. Turn the heat up to high and add the shrimp. Stir to combine and cook, stirring constantly, until the shrimp turn pink. This shouldn't take more than 4-5 minutes. Turn off the heat, add the lemon juice and toss to combine. Serve at once. Let us know how it turns out should you decide to try the recipe!

Come celebrate Lunar New Year with us! Did you know that the Chinese word for fish sounds like the word for abundance? Considered a "lucky food" to eat during the new year, it’s important that the fish is served with the head and tail intact, to ensure a good start and finish and to avoid bad luck throughout the year.

Ready for Valentine's Day next weekend? We'll help you set up the most romantic seafood dinner! Consider making Flounder Rolls with Caponata and Arugula. Easy and elegant, it'll be sure to impress your valentine. Don't forget to post pictures and let us know how it turns out!... INGREDIENTS 3/4 cup low-sodium chicken stock 1/2 cup water 1 bay leaf 2 6oz skinless flounder fillets Salt and pepper (preferably white pepper) Baby arugula leaves (about 16-20) 1/4 cup caponata (drained slightly if very moist) 1 lemon 1/2 teaspoon sweet paprika 2 tablespoons unsalted butter Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 2 servings Heat the chicken stock, water, and bay leaf in a wok or steamer base over medium-high heat. Rinse and dry the fillets well with paper towels and season lightly with salt and pepper. Place the fillets with the smoother side down (the side that had the skin; it’s often slightly darker as well.) Cover the surface of the fillet with arugula leaves, overlapping slightly. Place about 2 tablespoons of the caponata on the fillet, about 1/3 of the way down from the thicker end. Carefully roll the thick end over the filling and secure well with thin skewers or toothpicks. Place the rolls in the steamer basket (see Notes) but don’t place the basket over the steam yet. Cut two thin center slices from the lemon and reserve; squeeze the juice from the remaining lemon over the fish. (Add the lemon rinds to the steaming stock for additional flavor.) Dust with paprika. When the stock comes to a boil, put the steamer basket in place and cover. Check fillets after 7 minutes: if they flake at the thickest part, they’re done. If not, steam for an additional 2 minutes or longer depending on thickness. Remove steamer basket and let fillets rest. Add the butter to the stock and simmer until reduced and thickened. Cut rolls and plate them cut side up. Spoon sauce over fish and garnish with lemon slices.

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It's getting really cold but you can keep warm with a hot bowl of Seafood Stew. Serves 4 to 6 1/3... cup extra virgin olive oil 4 crushed garlic cloves 6 peeled and seeded roma tomatoes cut into thin strips 1 cup homemade fish stock, purchased seafood stock or clam juice 1/2 cup dry white wine 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks 16 large peeled and deveined raw shrimp 16 sea scallops 1/2 cup finely shredded fresh basil leaves 1/2 cup chopped flat leaf parsley Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood) Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!) See more

Parchment Baked Salmon 4 Ways FULL RECIPES: http://bzfd.it/29TUV5N

Put your bib on and make this delicious Cajun shrimp bake at home ! FULL RECIPE: http://bzfd.it/2qpebDq