Dear friends, as you have heard: Northern California is currently suffering a large array of devastating wildfires, with many locations under mandatory evacuation in Napa and Sonoma counties. We are currently working on getting your orders out while we are able. 

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Seafood

  • Blackened Salmon

    The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet. Continue reading

  • Chili Sauce

    This easy, not-too-hot sauce can go with pasta, chicken, fish or vegetables. Continue reading

  • Tarragon-Mustard Salmon

    Just a teaspoon of dried tarragon is enough to bring out the flavor in fish and chicken. It also pairs well with peas, asparagus and other spring vegetables; and it is great friends with mustard, as in this easy salmon recipe. Continue reading

  • Spiced Spreads for Sandwiches and More

    Blend your selected spices with just enough olive oil, grapeseed oil, hummus or mayonnaise to make a spreadable paste, and smooth it onto your favorite bread. Add your chosen ingredients, side dishes and a drink to complete the meal. Some ideas to get you started: Continue reading

  • Curry Fish

    Ingredients:

    Serves 5

    ½ cup vegetable oil
    1 ½ tablespoons mustard seed (brown)
    1 large onion, chopped fine
    10 large cloves garlic, minced
    3 tablespoons fresh ginger, minced
    4 teaspoons curry powder (we use our basic Indian curry)
    1 teaspoon salt
    ¾ cup coconut milk
    2 fresh roma tomatoes, chopped
    2 tablespoons plain yogurt
    ½ cup methi leaves
    5 salmon fillets Continue reading

  • Fish Tagine

    Ingredients:

    2 lb Cod fish (or any white fish)
    1 Red bell pepper
    1 Green bell pepper
    15 Small mini-carrots
    1/2 Large potato, sliced (thick)
    1/2 Large onion, sliced
    1/2 cup Kalamata olives
    1/2 cup Water
    Continue reading

  • Seared Tuna and Tahini-Zhug Mélange

    Ingredients:

    1 large Rustic potato
    2 tbsp chopped onion
    1 tbsp olive oil
    salt & pepper
    1 large Heirloom tomato, chopped
    1 garlic clove, minced
    4 tsp fresh lemon juice
    3 tbsp tahini paste (try to use thinner tahini paste; if not add, enough water to make the paste creamy and thin)
    2 tbsp olive oil
    1 tsp zhug dry spice blend
    1/2 tsp ground black pepper
    1/2 cup chopped parsley
    salt to taste (about 1/3 tsp)
    2 tuna filets (0.50 lb. each)
    2 tbsp olive oil
    salt & pepper
    Continue reading

  • Telapia with Dukkah Bread Crust

    Ingredients:
    1 lb. Telapia fish filets
    1 egg
    1/2 tsp lemon juice
    3/4 to 1 cup Dukkah mix
    2 tsp flour
    4 tbsp olive oil
    salt & pepper to taste
    Continue reading

  • Salmon Burgers

    Servings
    5

    Ingredients:
    1 medium onion
    1/2 bunch chopped parsley
    1/2 bunch chopped cilantro
    2 slices of fresh lemon (seedless)
    2 garlic cloves (chopped)
    1 lb. salmon (cut into cubes)
    1 tbsp Istanbul salad seasoning
    1/2 tsp salt
    1 tbsp olive oil
    1/8 tsp cayenne chili powder (optional) Continue reading

  • Moroccan Fish Tagine

    Servings
    4

    Ingredients

    4 tbsp olive oil
    2 red bell peppers
    2 carrots-cut
    1 small potato-cut in quarters
    5 garlic cloves (finely chopped)
    1 tbsp tomato paste
    2 tsp tagine spice blend
    salt and pepper to taste
    1 & 1/4 cups water
    3/4 cup cooked garbanzo beans
    1/4 batch batch fresh cilantro leaves (finely chopped)
    FISH MARINADE
    1 lb. Red snapper fish filets
    2 tbsp olive oil
    1 slice fresh lemon (finely chopped)
    1 tsp tagine spice blend
    salt & pepper to taste Continue reading

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