North Pacific Sole Picata


2 TBSP butter
¼ cup lemon Juice
2 TBSP capers
1 lb Simply Seafood Pacific Sole fillets, thawed and patted dry
2 TBSP flour
Salt and pepper

Melt butter in a 12-inch skillet over medium high heat. 

Combine flour , salt and pepper in a medium bowl.  Coat sole fillets in flour mixture. 

Cook fillets in skillet until opaque , 1-2 minutes per side. 

Remove fillets from skillet, add lemon juice and capers to pan and cook for 1-2 minutes until sauce thickens. Pour sauce over cooked fillets.

Serves 4

Scallops with Garlic and Lemon Butter


3 TBS unsalted butter
2-3 cloves garlic, minced
1 ½ lbs thawed bay scallops, patted dry
Juice of one lemon
1/3 cup chopped parsley


Coarse salt and ground pepper to taste

In a 12-inch skillet melt butter over medium high heat, add minced garlic and cook till fragrant (45-60 seconds). 

Add scallops, tossing occasionally until opaque, 3-4 minutes.  

Remove pan from heat and add lemon juice and parsley.  Toss until scallops are coated with sauce. Season with coarse salt and pepper to taste. 

Serve over cooked pasta or polenta.

Serves 4

Keta Salmon with Herb Crust


4 slices fresh white bread
1 cup of mixed fresh herbs such as parsley, oregano, chervil, savory or chives
2 TBS olive oil
Coarse salt and ground pepper
1 Simply Seafood 1.5-pound Wild Paciic Keta Salmon Filet  
2 TBSP mustard (Dijon, brown or spicy)


Pre heat oven to 450 degrees F.

Combine bread, herbs, olive oil, salt and pepper in a food processor and pulse until mixture forms coarse crumbs. 

Portion salmon fillets and lace  on parchment lined baking sheet.  Season each fillet with salt and pepper, spread mustard on top of fillet and place crumb mixture on top of mustard coating pressing lightly. 

Bake salmon until opaque, 11-14 minutes.

Serves 4

Alaskan Pollock Fish Tacos


1 lb Alaskan Pollock thawed and patted dry and cut into 2-3 inch pieces
2-3 TBS canola oil
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
¼ tsp salt
¼ tsp pepper
8 corn tortillas
½ head green cabbage thinly sliced
½ cup feta cheese, crumbled


Salsa, avocado, sliced tomatoes, jalapeno slices, sliced olives

Combine garlic powder, chili powder, ground cumin, salt and pepper in a small bowl.  Coat each piece of fish in spice mix. 

Heat skillet over medium high heat, brush with oil.  Cook fish until opaque 2-3 minutes per side, set aside.  Heat corn tortillas in skillet. 

Serve with sliced cabbage, cheese, salsa, etc.

Serves 4