Chef recipes to prepare our products.
- 4 salmon fillets
- 1 cup of 2% milk
- 1 cup finely chopped pecans
- ¼ cup all purpose flour
- 2 tbs packed brown sugar
- 1 teaspoon pepper
- 3 table spoons of canola oil
- Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain.
- Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
- In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Halibut with spicy sausages tomatoes and rosemary
- 16 cherry and/or Sun Gold tomatoes, divided
- 6 garlic cloves, smashed, divided
- 2 sprigs rosemary, divided
- 8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
- 3 pounds skinless halibut fillet, cut into 8 pieces, divided
- Kosher salt, freshly ground pepper
- 4 tablespoons dry white wine, divided
- 4 tablespoons olive oil, divided
- Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.
- Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.