Premium Seafood Co., Inc.

Recipes

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TILAPIA (FARMED FRESHWATER):  Tilapia has a firm texture and mild flavor (some argue that it has almost none) that make it a great canvas on which to paint layers of flavor.  Like cod, this is a great fish for people who say they don't like fish.  Readily available year-round, tilapia can be pan-fried, broiled, baked, or braised in a flavorful broth or sauce.  A 4 1/2 ounce serving has 106 calories and about 1 gram of fat.

1 Tbsp almonds, sliced
1 pound raw tilapia, four 4 oz fillets
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3 tsp olive oil, extra-virgin, divided
1 small onion(s), chopped
2 Tbsp wine, dry white or dry vermouth (see note)
1/2 cup cherries, sweet, pitted, halved
1/3 cup vegetable broth, reduced-sodium, fat-free
1/2 tsp dried thyme

1. Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
   
    
2. Season fish with salt and pepper. Heat 2 teaspoons oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.
   
    
3. Heat the remaining teaspoon oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once. Yields 1 fillet plus 1/4 of sauce per serving.
   
    

1 Tbsp almonds, sliced
1 pound raw tilapia, four 4 oz fillets
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3 tsp olive oil, extra-virgin, divided
1 small onion(s), chopped
2 Tbsp wine, dry white or dry vermouth (see note)
1/2 cup cherries, sweet, pitted, halved
1/3 cup vegetable broth, reduced-sodium, fat-free
1/2 tsp dried thyme

1. Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
   
    
2. Season fish with salt and pepper. Heat 2 teaspoons oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.
   
    
3. Heat the remaining teaspoon oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once. Yields 1 fillet plus 1/4 of sauce per serving.
   
    

Dry vermouth (with a white label) is a gourmet's secret ingredient in countless recipes. It's a fortified wine and can stay open on the shelf for two or three months—unlike white wine which begins to turn within hours of its being opened.

Substitution Ideas: Can't find tilapia? Try four-ounce sole or flounder fillets.

Dry vermouth (with a white label) is a gourmet's secret ingredient in countless recipes. It's a fortified wine and can stay open on the shelf for two or three months—unlike white wine which begins to turn within hours of its being opened.

Substitution Ideas: Can't find tilapia? Try four-ounce sole or flounder fillets.

WORLD FAMOUS INDIA SEAFOOD RECIPE

FISH MOILLY -- (fish stew)

Madhur Jaffrey's Flavours of India: "Noted for its abundance of fish, Kerala cuisine is fragrant with coconut and spices. The recipe for Fish moilly is particularly delicious. Kerala, which nestles along India's south-western coast, has a warm, sunny climate and rich tropical greenery. The name means "the land of the coconuts", and these are prized not only commercially, but also in the kitchen. They are an important ingredient in many Kerala dishes, like this delicious fish dish. Traditionally made with seer fish - kingfish steaks - it works as well with cod steaks or halibut or haddock fillets. In Kerala, this dish is served with rice,
but you may serve it with boiled potatoes and a salad."  

About 1 ¼ tsp. salt
½ tsp. ground turmeric
1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
4 Tbs. coconut oil or vegetable oil
1 medium large red onion finely sliced
6 fresh hot green chilies finely sliced
1 inch piece of fresh ginger, peeled and finely shredded
About 30 fresh curry leaves, if available
7 fl oz (1 cup) coconut milk, well stirred from a can or fresh

2 Tbs. lime juice  

Mix ¼ teaspoon of the salt and ¼ teaspoon of the turmeric together. Rub over the fish. Set aside. Heat the oil in a large wide, non-stick pan or wok over a medium heat.

 When hot add the onion, chilies and ginger. Stir once or twice. Add the curry
leaves. Stir and fry for three to four minutes until the onion is soft. Add ¼ teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well.

When the mixture boils add the fish. Spoon the sauce over the fish. Add 3/4 teaspoon salt. Turn the heat
down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking. Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally. Add the lime juice. Shake again and remove from the heat, then serve.

 Spicy Broiled Shrimp
  Served over Pasta
 
1  lb medium size Shrimp (I used peeled, some may preferred unpeeled)
 
3  T  butter
3  T  olive oil (best quality you have)
3     cloves garlic, minced (more if preferred :)
1/2t  ground white pepper
1/2t  red pepper flakes
1/4t  cayanne pepper
1/4t  dried oregano (or 1/2 t fresh minced)
1/2   lemon - juice of
1/2C  parmesean cheese
5 T   italian bread crumbs (or bread crumbs with a little salt, pepper,
            oregano and basil added).
1/4C  parsley - minced
      salt - to taste
1  lb cooked fettucini or linquini
 
Melt butter with the olive oil in a saute pan that can be used under
the broiler and that is large enough to hold the shrimp in a thin
layer. 
 
When mixture is hot, add the garlic.  Toss about and don't let it
burn.  While it cooks, add the white pepper, red pepper flakes,
oregano and cayanne pepper, stir well.  When garlic looks cooked but
not brown (3 minutes), add the shrimp.  Toss the shrimp about in the
pan, coating with the spiced oil.  Add the lemon juice and keep
tossing over the heat. Quickly add the parsley, bread crumbs and
parmesean.  Toss to coat completely.  The shrimp should now be bright
pink and cooked through. 
 
Place the pan under the broiler until cheese looks melted and the
smell infuses your kitchen (1-2 minutes).  Taste and adjust seasoning
if necessary (will probably need a bit of salt).
 
Serve over the cooked pasta, with additional parmesean sprinkled over
the top.
 
Enjoy!

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Contact Information

Telephone

 

212-750-5377

 

FAX

 

212-308-0223

 

Postal address

 

PREMIUM SEAFOOD CO., INC.

          PO Box 691

          F.D.R. Station

New York, NY  10150

Electronic mail:   premiumseafood@premiumseafood.com

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