Seafood

Our simple marinade for tuna is truly delicious, especially when served with the deep umami flavors of miso-glazed eggplant. It’s one of our favorite ways to prepare eggplant, as the roasting and broiling gives it a creamy, dreamy texture and flavor.

This feast of steak and seafood can be modified however you’d like. We’ve chosen some of our favorite Pacific Northwest seafood, and threw in some shrimp and lobster tails for good measure.

For excellent fried fish, use a beer batter for best flavor and dredge the fish in cornstarch before coating with batter for a crisp, flakey crust. We recommend a double-cooked method for the best and crispiest fresh-cut fries.

This warm, restaurant-style salad blends the Mediterranean flavors of lemon, anchovy, mint and garlic, tossed with both green beans and butter beans.

Ceviche is a delicious citrus and seafood dish usually made with tomatoes, onions and cilantro.

Versatile and full of flavor, our recipe for Citrus Basil Butter is generously dolloped atop roasted salmon for a quick and easy “sauce.”

Andrea Bemis of Dishing up the Dirt has created this delicious salmon salad, which gets an extra boost in flavor thanks to our partner Blue Bus Cultured Foods’ Lemon Garlic Dill Sauerkraut.

Oregon Bay shrimp is always a favorite treat. When mixed with melon and chiles, served in warm grilled avocados, it becomes a truly special summer meal.

Pasticcio di Dante, also called Dante’s Fine Little Mess, is a flavorful combination of bell peppers, garlic, capers, anchovies and parsley.

Our spicy and fragrant tomato-based sauce is the perfect accompaniment for fresh halibut fillets. The sauce can be made a few days ahead.