Morey's Seafood International

Sprinkle Halibut with salt and pepper.  Combine ground almonds and butter.  Spread 1/3 of almond mixture in shallow baking dish.  Place Halibut on top of mixture.  Spoon remaining almond mixture over Halibut.  Drizzle with lemon juice.  Bake at 400F for 10 minutes per inch of thickness.

Place fish in a single layer in glass dish.  Mix remaining ingredients and pour over fish.  Marinate in refrigerator for at least 30 minutes, turning once.  Remove steaks from marinade and place on well-oiled grill over medium-hot coals 4-6” from the heat.  Grill 2-3 minutes on each side or until fish flakes easily. 

1. Cook marinated Seasoned Grill Salmon portions and let cool.

2. Boil eggs 7 to 9 minutes. After cooking, peel and dice eggs and mash with a fork.

3. In a mixing bowl add eggs, stir in scallions, dill, capers, horseradish, mayonnaise, lemon juice, and salmon portions. Salt and pepper to taste.

4. Top your favorite bread with approximately 1/4 cup of egg salad mixture, watercress sprigs (optional) and with second slice of bread.

5. For garnish, cut into triangles and trim crust, spread the long side of each triangle with a little mayonnaise and dip each one into chopped dill (optional).

Dip - Combine all ingredients for dip in a small bowl. Mix until well blended. Refrigerate until ready to use.

Kabobs - Alternate fruit as you place each chunk on a skewer. Be sure to pack the chunks tight together. You will need approximately 4-5 soaked wooden skewers. Once skewered, sprinkle with cinnamon.

Heat your grill to medium heat and spray with nonstick spray before placing skewers on grill. Add skewers, cover, and cook until fruit chunks are slightly blackened and caramelized, about 3 minutes per side.

Serve grilled fruit with dip along side Morey’s Pineapple Mango Mahi Mahi.

Cook the salmon as per package instructions. Cool completely and flake. In a mixing bowl, combine the flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, chili powder and black pepper. In another mixing bowl, combine the mayonnaise, beaten egg and the mustard.  Combine mayonnaise mixture with one cup of breadcrumbs and the ingredients in other bowl. With clean hands, shape into eight salmon cakes, each approximately two inches in diameter and 3/4” thick. Refrigerate for at least one hour so they will become firm.

Place the other cup of breadcrumbs on a flat plate. Pat salmon cakes in the breadcrumbs to coat on all sides.When ready to cook, place approximately 1/2” of oil in a sauté pan and heat until hot (but not too hot; not smoking).  Carefully place the salmon cakes in the pan and cook for approximately five minutes on each side or until golden brown and heated throughout.

In a small bowl, blend the Marsala Dipping Sauce ingredients until smooth. Refrigerate.

Cook tilapia, sprinkle 1 tablespoon of lemon juice over tilapia fillets and set aside.

Warm 2 tablespoons oil in pan- medium-high heat. Add half of the onion and half the garlic into pan. Stir in mushrooms, spinach, and remaining lemon juice and zest into pan. Stir for about 5 minutes. Turn off the heat and stir in the sour cream. 

Unroll a pastry sheet on a lightly floured surface. Cut first pastry sheet into 3 equal strips. Roll out a second puff pastry sheet and cut 1 more strip. Lightly prick all 4 strips with a fork. Put 1 spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Cut 2 vents on the top of pastry packet and arrange them on a parchment-lined baking sheet. 

Bake about 25 to 30 minutes at 375 degrees.

Bake salmon in oven, while salmon is baking, cook brown rice and set aside. In small saucepan, boil carrots 4 min.  Add peas and boil 1 min. Drain.  Set aside.  Heat to med-high, 2 tbsp. cooking oil in large skillet or wok.  Add peas, carrots, garlic and green onions.  Stir consistently until evenly coated with oil. Add egg into pan and stir briskly until egg is cooked.  Add rice, stir, shake in soy sauce to taste and stir until completely mixed.  Plate rice and top with salmon, serve and enjoy!

Cook the potatoes over medium heat in a large sauté pan coated with non-stick spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.  

1. Place ears of corn on a preheated medium-high barbecue
grill and cook until charred lightly on all sides. Remove corn from
grill and let cool. Using a sharp knife, cut off the kernels and place in a
medium bowl.

2. Add remaining Roasted Corn Relish ingredients to the bowl
and combine. Cover and reserve for service.

3. In a small bowl, combine the Chili Chipotle Sauce
ingredients and hold for service.

4. Preheat barbecue grill to medium-high heat. Place
aluminum foil on grill and rub lightly with oil. Place both fillets flat side
down and cook for three to four minutes. Turn tilapia and cook for another three
to four minutes.

5. For service, divide the Roasted Corn Relish between two
serving plates and top each with a tilapia fillet. Lace each filet with Chili
Chipotle Sauce. Enjoy with your favorite rice or couscous.

Please follow this link to see a video of this recipe being prepared http://www.moreys.com/products/cooking-videos

CILANTRO SLAW:
Whisk together mayonnaise, lemon juice, lime juice, and cilantro in medium bowl.  Stir in coleslaw and mandarin oranges.  Refrigerate. 

CHIPOTLE-CITRUS SAUCE:
Stir together sauce ingredients in small bowl.

Place a tortilla on a plate and place top with fish, 2 Tbsp. coleslaw and 1 Tbsp. sauce.