Seafood Portions

Alaskan Cod Filet (bake,fry)

  • Preheat oven to 375°F
  • Place cod filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

YellowTail Flounder Filet (bake/fry)

  • Preheat oven to 375°F
  • Place yellowtail filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

Ocean Perch Filet (fry/bake)

  • Soak perch filet in Buttermilk for 20- 30 minutes
  • Dredge in seasoned flour, and place on a sheet tray with a roasting rack
  • In a fry pan add oil until there is enough to submerge the filet
  • Heat the oil to 350°F and fry until the filet is golden brown and crispy or until an internal temperature of 140°-145°F is reached

Alaskan Pollock Filet (bake/fry)

  • Preheat oven to 375°F
  • Place Pollock filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

Tilapia Filet (fry/bake)

  • Soak filet in Buttermilk for 20- 30 minutes
  • Dredge in seasoned flour, and place on a sheet tray with a roasting rack
  • In a fry pan add oil until there is enough to submerge the filet
  • Heat the oil to 350° degrees F and fry until the filet is golden brown and crispy or until an internal temperature of 140°-145°F is reached

Gulf Shrimp (sauté/bake)

  • Season shrimp with salt and pepper and set aside
  • Heat skillet/frypan until it begins to smoke, add a small amount of oil
  • Add shrimp and sear 2 minutes on both sides
  • Remove promptly from the pan as to not overcook

Bay Scallops (Saute/bake)

  • Season scallops with salt and pepper and set aside
  • Heat skillet/frypan until it begins to smoke, add a small amount of oil
  • Add scallops and sear 5 minutes on both sides
  • Remove promptly from the pan as to not over cook

Haddock Filet (bake/fry)

  • Preheat oven to 375°F
  • Place Haddock filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

Atlantic Salmon (bake/fry)

  • Preheat oven to 375°F
  • Place salmon filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

Swordfish Steak (grill/pan sear)

  • Season swordfish with salt and pepper and set aside
  • Heat skillet/frypan until it begins to smoke, add a small amount of oil
  • Add swordfish and sear 3-4 minutes on both sides or until an internal temperature of 140°-145°F is reached

Halibut Portion (bake/pan fry)

  • Preheat oven to 375°F (bake)
  • Place Halibut filet on a non-stick surface or use pan spray to prevent sticking
  • Dust with seasoned breadcrumbs or your favorite spice blend
  • Cook fish for 12-16 min or to an internal temperature of 140°-145°F

Calamari Rings (fry/sauté)

  • Soak calamari in Buttermilk for 20- 30 minutes
  • Dredge in seasoned flour, and place on a sheet tray with a roasting rack
  • In a fry pan add oil until there is enough to submerge the calamari
  • Heat the oil to 350°F and fry until the Calamari is golden brown and crispy or until an internal temperature of 140°-145°F is reached

Lobster Tails
BOIL:

  • Drop the tails one at a time into a large pot of salted boiling water.
  • Cook a 5- to 6-ounce lobster tail for about 5 minutes.
  • Transfer the cooked lobsters to a bowl of ice water.
  • Serve them with lemon halves and butter.

BAKE:

  • Preheat oven to 350 F
  • Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
  • Bake in oven until shells are bright red and meat is opaque, 12 to 15 minutes.

GRILL:

  • Preheat a gas, charcoal, or pellet grill to high heat (around 400°F).
  • Place the lobster tails on the grill with the meat side down for 5-6 minutes until you have nice grill marks.
  • Turn the tails over with tongs and grill another 2-4 minutes, or until the lobster meat turns opaque and firm. Do not overcook.

Air Fryer
Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the lobster meat is opaque and firm.