By Martin Walker

Rohu and Basa are mostly fresh water fishes are among the most demanded in the market for its tasty and simple preparation techniques. While these fishes are widely popular and available around the supermarkets in frozen forms, these are used in restaurants and at homes. The most appealing fish recipes vary over region to region. But one dish that is commonly popular around the world is the finger fish recipes.

The sizes of these two fishes with the amount of flesh and the less of spines, makes these as best choices for finger fish recipe. All you need is to collect some of the spices and herbs to spice up your dish with distinctive flavors for a super delicacy. Preparation of finger fish recipe is quite easy and consumes less time as well. But, one thing that matters most is the right use of ingredients and right temperature frying to keep these fingers crispy, brownie and flavored throughout.

All you now need is to procure your desired Basa or Rohu from the market. While in many places you can get fresh live fish from the market (if it is a local production), you can also purchase frozen fish, too. Whatever might be the form, you have to clean these fishes properly prior to your preparation. In Rohu you will find scales where as in Basa there is no scale and you can make both the fish preparations with skin or without skin option. While, for the former you have to rip off scales of the body and you can cut them and clean them, the later you can use as per your choice of cutting and cleaning removing the whiskers, fins and the tail portion.

For making finger fish, you have to cut the fishes into finger-like stripes and marinate them with spices so that all the ingredients are mixed up well and marinated with the fish flesh and can offer you unique taste and flavor. If you are using the bone-less variety that is widely popular in the market, you can expect a much better texture and taste in the absence of bones.

Once you marinate the fish with essential ingredients, you can make a paste of flour and some spices like power of coriander, cloves, cinnamon, red chili and pepper. This dough is an ideal when it is properly grated with exact combination of water which will help up the mixture over the finger fishes and do not leave the surface of the fish while deep frying. You can now deep the fish fingers into the dough.

On a deep frying pan heat enough oil so that your finger fishes can be well dip in hot oil. Now put those marinated and dough covered finger fish one by one and fry them deep till they become brown in color. You can now soak excess oil by tissue paper and serve these finger fish on a plate with green sauce and dressings of round cut onion and green coriander leaves. Serve them while they are hot and you will enjoy a perfect taste of your most adored fish finger with a Bon Appétit!

About the Author:

Martin Walker is an author who writes informative articles on topics related to Basa, Asian shrimp, Rohu, Pangasius, Tilapia etc. For more information you can also visit www.siamcanadian.com.

Articles Source: Make some most appealing finger fish recipes with Basa and Rohu

seafood recipe

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

More Than 400 Attend Event Focused on Culinary Trends in the Healthcare Industry

ROSEMONT, IL, Nov 10, 2011 (MARKETWIRE via COMTEX) — US Foods today announces that the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare Symposium Culinary Challenge. The culinary challenge was part of a two-day, US Foods customer event focusing on foodservice and culinary trends in the healthcare sector.

The NYU team, which included Executive Catering Chef Istvan Ungi, Director of Culinary Operations Ronald Brandl and Chef de Cuisine Alonso Foster, began with an amuse bouche — a single, bite-sized hors d’oeuvre — made with US Foods’ new Chef’s Line chicken osso buco, Thai red curry chicken stock, dragon fruit and various vegetables and fresh herbs. Their winning entree was made with Rastelli Seafood dry scallops and red snapper served over key lime and citrus risotto.

More than 400 US Foods healthcare customers attended the two-day symposium at Harrah’s Resort in Atlantic City, N.J. The event is a joint effort between the US Foods Metro New York, Allentown and Philadelphia Divisions to help customers learn new techniques and share best practices.

“As a leading food distributor to hospitals, schools, military bases and other kitchens across America, we help drive and promote innovation throughout the industry,” said Chuck Gannon, division president, US Foods Metro New York. “The Healthcare Symposium gives us the opportunity to engage customers and introduce them to innovative new products and menu ideas.”

Celebrity chef Malcolm Mitchell, Harrah’s Chef Brad Smith and Viking Kitchen Chef Elaine Seagrave Anderson judged the culinary challenge competition.

The event also featured presentations on the evolution of food service and culinary trends by US Foods Senior Vice President of Street Sales Mark Eggerding and US Foods Vice President of Healthcare and Education David Bermingham. Holly Emmons, R.D., L.D., M.P.A., food service manager at Union Hospital in Cecil County, Md., and Stuart J. Orefice, dining services director at Princeton University served on a panel discussing how healthcare customers can create their own trends based on their specific needs.

About US Foods With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. The company had used the name U.S. Foodservice since 1993. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com .

CONTACT:
Lisa Lecas
Manager, Corporate Communications
847.720.8243
Email Contact

SOURCE: US Foods

http://www2.marketwire.com/mw/emailprcntct?id=C5FBDEA8B2D4AE6C

Industry Press Release, seafood, seafood recipe

Author: Campbell

What do we think about when we think of Valencia? Some would mention the city’s icons, like the Miguelete, the Cathedral or the new City of the Arts and Sciences. Others would mention the joy of the people during the Fallas or the sunny beaches of the city’s coast. Others still would mention the city’s flavourful cuisine. In fact, a recent study showed that Valencian cuisine is currently one of the strongest draws for tourists. But what are the secrets of this culinary tradition that fascinates the whole world?

Halfway between the mountains and the sea, Valencia is a land graced by the treasures of its fertile soil, the abundance of its seas and the sunny climate that fosters the growth of delicious fruits. From the lowliest cook to the Valencian culinary purist, everyone agrees that the secret of the city’s cuisine lies in the quality of the ingredients used to make it: a sublime olive oil, prime cuts of meat, fresh seafood, different types of rice to complement any dish and freshly picked vegetables.

These flavours take us to the origins of Valencian cuisine, which has roots harking back to the Romans, Greeks and Arabs that once occupied the territory. However, it was also influenced by the rural context in which the first Valencian rice was prepared with the meat that was on hand, depending on whether the people lived on the seashore or inland.

If you type “paella” into a search engine, you will see how popular it is, with more than eight million search results on some services. There are an infinite number of recipes and methods for preparing the celebrated dish, as well as heated discussions as to its most authentic form. However, any self-respecting paella must contain rice, saffron, cayenne pepper, olive oil, chicken or rabbit and a few gifts from the garden, like green beans and white beans. The list goes on: rosemary, tomato, prawns, clams, squid, artichokes, lemon…until the dish is converted into true “neo-paella,” adapted to the personality of individual chefs or to local tastes.

Paella is largely a community event, and for Valencians, it is a symbol of belonging to their culture. But what is the secret to good paella? Some say that the secret is in the stock (prepared the day before), while others says that it’s the cooking temperature, the hardness of the local water, the correct proportions between the ingredients, the amount of time it stands, the quality of the rice and the list goes on and on. One thing they agree on is that paella tastes better when shared with friends or family to celebrate the joy of being together.

Most of the hotels in Valencia include paella on their menu, but there are also restaurants specialising in the dish, especially in Valencia. So, the next logical question is: which restaurant serves the best paella in the world? Looking for the answer to that question is a good excuse to take a culinary tour through Spain. Otherwise, you can take a look at the results of the unique “paella contests” that take place in various parts of the world.

Isla Campbell writes for a digital marketing agency. This article has been commissioned by a client of said agency. This article is not designed to promote, but should be considered professional content.

fresh seafood, seafood, seafood recipe

Gorton’s Seafood is asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families to meet the U.S. Dietary Guidelines to eat seafood twice a week and for a chance to win $5,000 in the Gorton’s Any Way You Want It Sweepstakes.

Gorton’s Any Way You Want It Dinner Plate
“People are always looking for fresh meal ideas, and Gorton’s Seafood new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals,
stated Zach Soolman”

Gloucester, MA (PRWEB) September 16, 2011

From September 14, 2011 through December 2, 2011, Gorton’s Seafood will be asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families.

The recent MyPlate dietary guidelines released by the U.S. Department of Agriculture and Health and Human Services suggest incorporating seafood twice a week into their meal plan. With Gorton’s “Any Way You Want It” promotion, the company aims to get feedback from consumers about their favorite ways to serve up seafood as part of a wholesome meal. The promotion entry form will ask consumers to choose a Gorton’s product, then enter an item under each category of fruit, vegetable, grain and dairy that they commonly use to round out their plate for a nutritious meal. This information will then be shared with consumers as a complement to Gorton’s newly revised online recipe section.

“One of the recommendations of the MyPlate dietary guidelines is to substitute fish in a favorite meal – like using breaded or grilled fish on taco night, or placing a piece of salmon or tilapia over salad or in a favorite pasta dish,” stated Zach Soolman, Director of Consumer Marketing. “People are always looking for fresh meal ideas, and our new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals. With the wide variety of seafood we offer – from salmon to tilapia to shrimp, beer battered to grilled fillets – Gorton’s makes it easy to enjoy seafood any way you want it, and meet the dietary guidelines recommendations of eating seafood twice a week in a convenient and delicious way.”

Entrants in the Gorton’s Seafood “Any Way You Want It” promotion will have the opportunity to win $5,000 to spend “Any Way You Want It” just before the holidays. One entrant will be selected at random in early December. Two runners up will win $500 each. Additionally, during the promotion period, Gorton’s will be giving out 800 custom Gorton’s dinner plates that remind consumers to “eat seafood twice a week”.

In addition to the recipe section, the Gorton’s Goodness section of the website offers consumers more information about the health benefits of seafood, along with more tips for how to incorporate seafood into their diets on a regular basis.

“Seafood is a great source of lean protein and heart-healthy Omega 3s,” shared Soolman. “And Gorton’s wants to share with consumers how easy, versatile, and delicious seafood can be!”

For more information about Gorton’s Any Way You Want It promotion, please visit http://www.gortons.com/AnyWayYouWantIt/.

For more information about the U.S. Department of Agriculture and Health and Human Services recommendations, please visit http://www.choosemyplate.gov.

About Gorton’s Seafood
Founded in 1849, Gorton’s is one of America’s oldest continuously operating companies. Headquartered in Gloucester, Massachusetts, Gorton’s continues to be the innovative leader in the seafood industry. Gorton’s full line of frozen seafood products includes Breaded and Battered Fish Sticks and Fillets, Grilled Fillets, including Tilapia and Salmon, Premium Fillets, Grilled Shrimp, Flavored Fillets, Tenders, and Popcorn Shrimp. Gorton’s products are available nationwide in better independent and chain grocery stores. Gorton’s proudly stands behind its products with its “Trust the Fisherman Guarantee,” which represents an unwavering commitment for over 150 years to providing the best-tasting, highest quality seafood meals. The Gorton’s Fisherman, in his yellow slicker and rain hat, has become an icon symbolizing this commitment. For more information, please visit http://www.gortons.com or call 1-800-222-6846.

Seafood Company, seafood processsor, seafood products, seafood recipe, seafood supplier

Yield: Makes 5 servings

Ingredients

3/4 cup ketchup
1/4 cup butter or margarine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Jamaican jerk seasoning
1 garlic clove, minced
10 (3- to 4-ounce) catfish fillets
1/8 teaspoon pepper
Garnish: chopped fresh parsley

Preparation

Stir together ketchup and next 6 ingredients in a small saucepan over medium-low heat; cook ketchup mixture 10 minutes, stirring occasionally.
Sprinkle catfish with pepper; arrange in an even layer in a lightly greased aluminum foil-lined broiler pan. Pour sauce over catfish.
Bake catfish at 400° for 10 to 12 minutes or until fish flakes with a fork. Garnish, if desired.

fresh seafood, seafood, seafood recipe

Ingredients
Sauce

1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces

Fish

1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

Preparation

For sauce:
Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.

Meanwhile, prepare fish:
Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.

Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve catfish with sauce.

fresh seafood, seafood, seafood recipe

Felicity Cloake’s perfect paella

Serves 2-4, depending on hunger

4 raw, unshelled tiger prawns
90ml olive oil
3 cloves garlic, finely chopped
500ml good-quality fish stock
150g sustainable monkfish, cut into chunks
1 onion, finely diced
1 tsp smoked paprika
200g chopped tomatoes
50ml dry white wine
Pinch of saffron soaked in 1 tbsp hot water
200g Calasparra or other short-grain rice
150g baby squid, cut into rings
150g broad beans
150g mussels, scrubbed
Handful of flat-leaf parsley to garnish
½ lemon, cut into wedges

Sautéing prawns to pimp the stock

1. Shell the prawns and put the flesh aside. Heat 1 tsbp olive oil in a large pan and gently sauté one clove of chopped garlic for two minutes. Add the prawn heads and tails and sauté, stirring to break them up, for three minutes. Pour in the stock and simmer gently for 30 minutes, then strain, season to taste and keep warm.

2. Heat the remaining oil in a 26cm paella or other wide, thin-based pan and add the monkfish. Sauté for five minutes until slightly browned, then remove and set aside. Add the onion and garlic and cook until softened, then stir in the paprika and cook for one minute. Tip in the tomatoes and wine, turn up the heat and simmer for 10 minutes. Add the squid and beans.

3. Stir in the rice to coat well so it forms an even layer, then add 400ml stock and the saffron and soaking water. Simmer vigorously for 10 minutes then arrange the monkfish, mussels and prawns on the top of the dish, pushing them well into the rice but not otherwise disturbing it. Cook for about eight minutes – if the dish looks very dry before the rice has cooked completely then add the rest of the stock, bearing in mind it shouldn’t be at all soupy.

4. Cover the dish with foil and take off the heat. Allow to rest for 10 minutes then garnish with flat-leaf parsley and wedges of lemon.

fresh seafood, seafood recipe

Catfish recipe with a smooth-lite taste.

3 pounds catfish
1/4 cup cornmeal
1/4 cup Bisquick® mix
2 eggs, beaten
1 12-ounce beer
1/4 cup minced onion
3 cups vegetable oil
salt to taste
lemon-pepper to taste

In a medium mixing bowl blend Bisquick, cornmeal, salt, and lemon-pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2-inch cubes or strips. Heat the vegetable oil. Roll the catfish into the dry mixture, then dip into the beer-egg mixture, then back into the dry mixture. Place dipped catfish into the deep-fry, cook until golden brown.

fresh seafood, seafood recipe

1/3 cup chopped onion
1 clove garlic, smashed
1 tablespoon sesame seeds
2 teaspoons brown sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1/2 teaspoon grated nutmeg
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
2 1/2 tablespoons cooking oil
1/2 teaspoon vinegar
2 pounds catfish fillets

In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.

fresh seafood, seafood recipe