Entrée

Perfect for any holiday Number of Servings:  6 Ingredients:  For each plate: 3 each breaded Bell Perch fillets 1 Tbsp. basil, fresh shaved 1 Tsp. orange juice 1/4 Tsp. orange zest 2 c. (8 oz.) linguini, cooked 1 oz. olive oil 6 oz. roasted garlic tomato sauce 1/4 tsp. lemon zest 1/8 c. parmesan cheese, grated 2 slices garlic bread Roasted Garlic Tomato Sauce: 3 Tbsp. olive oil 1/2 c. onion 2 Tbsp. garlic, roasted 15.5 oz. (1 Ea.) diced tomato, canned 1/3 c. tomato paste 1.5 Tbsp. lemon juice 1 tsp. lemon zest 1/2 Tbsp. basil, minced fresh 1 tsp. salt 1/2 tsp black pepper Instructions:  Prepare the Main dish:1. Cook the linguini until al dente crisp to the bite and cool and reserve for reheating.2. Prepare the perch by pan frying in oil until golden brown and fully cooked.3. Heat the pasta in a pot of hot water, strain and add this to a large bowl and toss this with the pasta sauce, orange and lemon zest and orange juice.4. Separately add the perch to a bowl and toss fillets in olive add the basil and orange zest.5. Place the pasta seasoned with parmesan cheese in a serving bowl. Top with the perch and serve with garlic bread. Garnish with chopped basil for garnish and zest.Roasted Garlic Sauce: Serves 61. Preheat a medium sauce pan with the olive oil. Once hot enough to saute add the onions, garlic and cook until lightly brown on a medium heat.2. To this add the diced tomato, tomato paste, lemon zest and lemon juice.3. Bring to a slow simmer to 15 minutes add water to adjust thickness is to thick.4. Finish with the Basil and season with salt and pepper. Allow this to sit before serving. Source: Bell Aquaculture

Simple but tasty recipe Number of Servings:  1 Ingredients:  For each plate: 3 each breaded Bell Perch fillets, cooked 1 oz. chipotle sour cream 1/4 c. black bean & corn salad 1/4 c. shredded iceberg lettuce 1 each tortilla 2 oz. salsa, prepared 1 c. chips, kettle cooked 2 each lemon wedge 1 each parsley sprig Black Bean & Corn Salad: 1 c. black beans, drained 1 c. kernel corn, drained 1/4 c. plum tomato, diced 1/4 c. red onion, diced 1/4 c. red Pepper, diced 1/4 c. green pepper, diced 1 1/2 tsp. garlic, minced 1/4 c. cilantro, minced 3 Tbsp. lime juice 1/4 cup olive oil 1 Tsp. kosher salt 1/2 tsp. black pepper Chipotle Sour Cream: 1/3 c. sour cream 1/4 c. chipotle, paste 1 Tbsp lime juice 1/2 tsp. garlic 1/4 tsp. salt Instructions:  FOR THE BLACK BEAN SALAD: Combine all the ingredients in a bowl and mix well and reserve for service refrigerated.FOR THE SOUR CREAM: Combine all the ingredients in a bowl and reserve for serviceTo assemble the wrap warm it with a damp towel over it in a microwave for 15 seconds the tortilla skin will be more pliable. Spread the chipotle sour cream from end to end over the tortilla skin. Place the black bean salad in the center of the wrap with the cooked fish on top, place shredded iceberg on this and fold the end over and roll to seal the wrap. Cut on the bias and server overlapping each on a plate. Serve with Kettle chips and salsa. Garnish with parsley and lemon.Source: Bell Aquaculture

Great for any night of the week Number of Servings:  1 Ingredients:  6 breaded Bell Perch fillets, cooked 3 oz. beurre blanc sauce 4 oz. asparagus, or vegetable of choice, steamed 3/4 c. rice pilaf, packaged or prepared per spec 1 each lemon crown 1 each parsley sprig Chopped parsley as desired Beurre Blanc Sauce: 1/2 Tbsp. olive oil 2 Tbsp. red onion 1/2 tsp garlic, minced 1/2 c. white wine 1 Pint heavy cream 6 oz. whole butter, unsalted soft 2 Tbsp. lemon juice 1 Tbsp. capers 1 Tbsp. parsley, chopped fresh 1/4 c. Dijon mustard, country style 1/2 tsp. salt 1/4 tsp. black pepper Instructions:  PREPARATION:1. Prepare rice according to recipe or spec.2. Pan fry the breaded perch and hold in a warm oven is needed.TO PREPARE THE BEURRE BLANC SAUCE: 1. Place a medium sauce pan on a medium heat with the olive oil in it. Add the onion and garlic once oil is heated cook for 2 minutes until aromatic.2. To this add the wine, lemon juice and capers and reduce by half. Add the cream and bring the cream to a slow simmer and reduce the cream by half or until it begin to get slightly thick.3. Remove the cream reduction for the heat and add softened butter to the cream whisk it into the cream to melt and emulsify with the cream. Once fully added bring to the burner and temper it to a decent heat.4. Add seasonings, mustard and reserve for service.Add the seasoned asparagus to the plate, prepared rice and overlap the cooked perch center plate. Place the sauce over and under the perch and garnish with parsley and lemon crown.Source: Bell Aquaculture

Here is a great way to start your day! Number of Servings:  12 Ingredients:  2 c. all-purpose flour 1/4 c. firmly packed brown sugar 1 tsp baking powder 2 large eggs 1/2 tsp baking soda 1 lb. Bell Yellow Perch, browned 1/2 c. butter or margarine 1 c. (8 oz.) sour cream or yogurt 3/4 c. granulated sugar 1/2 c. chopped pecans Blueberry Sauce: 1/2 c. granulated sugar 2 T cornstarch 1/2 c. water 2 c. fresh or frozen blueberries 1/2 tsp lemon juice Additional sour cream for accompaniment (optional) Instructions:  1. Mix flour, baking powder and soda. Set aside.2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.3. Add flour mixture to butter mixture. Fold in browned Bell Yellow Perch and sour cream.4. Pour into lightly greased 9x13x2 inch pan.Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)5. Bake at 350⁰ (175⁰C) for 35 to 40 minutes. Cool slightly. Serve warm with blueberry sauce.6. For Blueberry sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.7. To serve cut into squares, drizzle with blueberry sauce and top with a dollop of sour cream if desired.Makes 12 servings.Source: Bell Aquaculture

Here is a great recipe for any day of the week! Number of Servings:  4 Ingredients:  1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired) 1 fresh lime, for juice and wedges 1 tablespoon taco seasoning or chili powder, salt 8 (6”) soft corn tortillas or small flour tortillas 1 cup shredded cabbage mix 1–2 tablespoons cilantro chopped Serve with your favorite salsa or hot sauce Instructions:  Cook each tortilla in microwave oven to warm or warm in lightly oiled pan about 30 seconds.  Sauté salmon with lime juice and taco seasoning to warm through, about 2 minutes.  Divide salmon and fill warm corn tortilla, top with cabbage and cilantro.  Serve with your favorite salsa. Source: ©Bumble Bee Foods, LLC Nutrition Information:  Calories 280(from Fat 80), Fat 9g (Saturated 2 g), Trans Fat 0g, Cholesterol 60mg, Sodium 520mg, Total Carbohydrate 27g, Fiber 4g, Sugars 1g, Protein 25g.

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

Trident Seafoods’ NEW Caribbean Style pre-sauced, steamable Cod portions Number of Servings:  4 Ingredients:  1 Tbsp. olive oil 2 tsp. cumin seeds ½ cup diced onion ⅓ cup raisins or a mixture of raisins and golden raisins ½ tsp. kosher salt ¾ cup couscous ¼ tsp. saffron threads ¼ cup toasted pine nuts 2 Tbsp. fresh chopped mint 4 fillets Trident Seafoods' Caribbean Style Cod Instructions:  Heat oil in a medium sized pot over medium heat. Add cumin seeds and cook for 15 seconds. Add onions and sauté 1 ½ minutes or until they become translucent. Add 1 cup of water along with the raisins, salt and saffron then bring to a boil. Add couscous, stir then place a lid on top. Turn off heat and let stand for 15 minutes. Using a fork, fluff the couscous, add the pine nuts and the mint.Cook fish as per instructions on bag and serve on a bed of couscous.Source: Trident Seafoods

Try this spin on a traditional pizza, enjoy this yourself or serve it as a tasty starter at your next party. Number of Servings:  1 Ingredients:  1 (6-oz.) pre-baked individual pizza crust 1/4 cup shredded mozzarella cheese 1/3 cup diced Roma tomatoes 1 teaspoon minced shallots 1/2 teaspoon red wine vinegar 2 teaspoons fresh-chopped basil 1/4 teaspoon fresh-crushed garlic 1 (5-oz.) can Chicken of the Sea® Genova Tonno in Olive Oil Instructions:  Preheat oven to 350º F. Place pizza crust on pizza pan. Sprinkle cheese over crust; bake until cheese is melted (about 7 minutes). Meanwhile in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside. Remove pizza and flake Genova® Tonno Tuna evenly over pizza. Mix. Spoon tomato mixture over tuna; sprinkle basil over pizza. Return to oven and bake 5 minutes longer. Serve immediately. Makes one individual pizza.Source: Chicken of the Sea®. Nutrition Information:  Serving Size 1 pizza; Calories 788; Calories from Fat 277; Fat 30.8 g.; Saturated Fat 10.6 g.; Carbohydrates 78.9 g.; Fiber 3.8 g.; Sugars 4.8 g.; Protein 52 g.; Cholesterol 65.3 mg.; Sodium 1548.2 mg.; Vitamin A 15%; Vitamin C 14%; Calcium 67%; Iron 30%

Try this refreshing salad for a quick lunch or a light dinner, this recipe will sure become one of your favorites! Number of Servings:  1 Ingredients:  1 can (3 oz.) StarKist® Chunk White Tuna in Water, drained 2 cups fresh spinach ¼ cup diced celery ½ cup diced peaches, packed in juice, drained 2 Tbsp. light mayonnaise 2 Tbsp. sliced green onions 1 Tbsp. pecan chips Instructions:  Put spinach on plate and top with tuna, celery and peaches.Thin mayonnaise with a little water, milk or juice from peaches and drizzle over the salad. Garnish with green onions and pecan chips.Source: StarKist Co.

This is an excellent sauce for almost any seafood. Perfect with fried fish and equally as nice along side poached lobster or shrimp. Number of Servings:  2 Ingredients:  2 large farm fresh or organic egg yolks 4 sprigs of picked tarragon 1/4 cup picked Italian parsley 1/4 cup picked chervil 1/4 cup chopped chives 2 tablespoons rinsed and chopped capers 2 tablespoons chopped cornichons 1 tablespoon Dijon mustard 1/4 cup extra virgin olive oil blended canola oil or grapeseed oil 2 tablespoon white wine vinegar squeeze of lemon juice salt Instructions:  Give all of the herbs a good rough chop, and set aside for later use. In a mixing bowl or food processor add egg yolks, Dijon mustard, vinegar, a squeeze of 1/2 a lemon, and a hefty pinch of salt. Begin to whisk or run food processor for about a minute until the mixture becomes a bit frothy and it turns from a dark yellow to a lighter tan color. Then begin adding olive oil while mixing two drops at time until the mixture begins to slowly thicken. It is detrimental to begin adding the oil slowly enough that it mixes nicely into the mixture. This is called emulsifying, and you are essentially making a mayonnaise. The thicker the sauce becomes the faster you can add the oil. When the olive oil is gone begin adding the other oil slowly until the mixture becomes the consistency of a loose store bought mayonnaise. At this point taste and decide if you want to add more vinegar or lemon, salt, or possibly a bit of water if it seems too strong. The more you experiment with this technique the better you will get. This recipe should make around two cups of mayo. Transfer the mayo into another bowl if you've used a food processor, and fold in all of the herbs, capers, and cornichons. Taste again and decide if it needs additional seasoning (salt), acid (vinegar or lemon), or if you'd like more herbs or pickled vegetables. Let sit for a few hours before serving so that all the flavors can have a moment to find each other and become friends. Store in fridge for up to five days.