Top 5 Trending Seafood Entrees

7th Jul 2017

As the desire for lean, nutritious, and satisfying protein sources continues to rise, expanding your menu with sustainably sourced seafood dishes is crucial to capitalize on this ever-increasing demand. To encourage your business to become more seafood forward, Restaurantware has compiled a list of delicious seafood dishes.

Halibut Ceviche

Cut one pound of halibut into bite-sized pieces, place in a flat dish, and cover with a half cup of lime juice. Chill in the refrigerator for 3 hours. Drain and discard the lime juice. In a large bowl, mix one large chopped and seeded tomato, ⅓ cup finely sliced fresh cilantro, 1 chopped jalapeno pepper, ⅓ cup chopped green onion, 4 cloves of minced garlic, and salt and pepper. Gently stir in the halibut pieces. Chill in the refrigerator for at least one hour to let the flavors blend. Serve in a bamboo leaf coupelle with a chop fork duo.

Shrimp Paella

With a counter top induction cooker and a paella pan, cook shrimp on medium heat for 3 minutes with olive oil, paprika, and salt. Set shrimp aside. Add more olive oil to pan, ¾ cup onions, 2 cups red pepper, 14 ounces crushed tomatoes, a pinch of paprika, and 3 cups organic chicken broth. Heat until boiling; then reduce heat, cover, and let simmer for 20 minutes. Once rice is cooked, stir in 1 cup of peas, and cooked shrimp. Use a non-abrasive, slotted spoon to transfer paella into a bagasse bowl.

Ahi Tuna Poke

Unlike ceviche, poke does not require citrus juice. With a sharp knife, cut 2 pounds fresh ahi tuna steaks into bite-sized cubes. In a medium, stainless steel bowl, combine tuna, 1 cup soy sauce, ¾ cup chopped green onions, 2 tablespoons sesame oil, 1 tablespoon of toasted sesame seeds, 1 tablespoon of crushed red pepper, and two tablespoons of finely sliced macadamia nuts. Mix thoroughly and refrigerate for at least two hours before serving.

Summer Crab Salad

Chop and core 2 ½ pounds of ripe heirloom tomatoes. In a large bowl, gently combine tomatoes, 1 pound cooked crab meat, ¼ cup chives, ¼ cup lemon juice, 1 teaspoon lemon zest, salt and pepper. In an another bowl, stir together ¾ cup sour cream, 2 tablespoons chopped dill, 1 tablespoon Dijon mustard, salt, and pepper. To serve, spoon the tomato and crab salad into savory, edible cocktail cups and top with the dill sour cream.

Crawfish and Zoodles

Peel and spiralize 4 large zucchinis. With one pound of crawfish: dismantle at the neck and place aside for fish stock (or discard), squeeze firmly on the tail, split husk lengthwise and collect meat from crawfish tail. Oil and heat a large pan, add ½ cup finely chopped shallots and 2 cloves minced garlic. Cook onions and garlic until translucent. Add 2 tablespoons butter, ½ cup white wine, and crawfish tail meat. Bring to a simmer, then remove from heat. Stir in zoodles, sprinkle with grated Parmesan cheese and bake at 350℉ for 25 minutes.