Anderson Seafoods Home

Seared Ahi Tuna
Serves 4-6 People

Items You Will Need

2 Each Tuna Blocks (8-12oz pieces)
2 cups Lemon-Ginger Marinade (See Recipe Below)
1 oz Sesame Oil

Recipe: Lemon-Ginger Marinade

6 oz Sesame Oil
6 oz Soy Sauce
2 oz Rice Vinegar
2 oz White Wine (Dry)
4 oz Lemon Juice
2 TBSP Lemon Zest
½ TBSP Black Pepper
½ TBSP Crushed Red Chiles
1 Cup Green Onions (Sliced)
1/2 Cup Cilantro (Chopped)
¼ Cup Ginger (Fresh Minced Ginger)
2 TBSP Garlic (Minced)

Accompaniments

Green Onion Salad
Toasted Sesame Seeds

Directions To Make

• Prepare the Tuna into portion blocks as specified.
• Marinate the Tuna blocks in 2 Cups of the Lemon-Ginger Marinade for 1 Hour. (Reserve the remainder for later.)
• Turn over at least once during the marinating process to insure complete coverage.
• Remove from the marinade, reserving the liquid.
• Heat a skillet and add 1oz Sesame Oil to the pan.
• Gently add the Tuna to the pan, and turn the pieces after 15-20 seconds to obtain a hot sear on all sides.
• Remove and immediately place back into the marinating liquid to stop the cooking.
• If searing multiple pieces, repeat this process until all pieces have been seared and submerged back into the marinade.
• Store the Tuna in the Marinade until time of service. (Only hold in marinade up to 4 hours)

Northwest Clam Chowder
Serves 2-4 People

Items You Will Need

1 Pound Manila Clams (wash shells thoroughly)
1 Cup Clam Meat (Whole or Chopped)
2 Cups Clam Juice
2 Cups Russet Potatoes, Diced 3/8” (Approximately 1 large Potato)
½ Cup Yellow Onion, Diced
½ Cup Celery, Diced
¼ Cup Carrot, Diced
2 Strips Bacon, Thick Cut (cut into 3/8” strips)
1 Cup Heavy Cream
1 TBSP Whole Butter
½ Cup White Wine, Dry
½ tsp Kosher Salt
¼ tsp Black Pepper, Freshly Ground
1 tsp Thyme Leaves, Fresh

Accompaniments

Sourdough Bread
Chopped Parsley

Directions To Make

• In a medium sauce pot, slowly render the bacon until the fat is cooked out.
• Add the butter and ensure that the bacon does not over cook.
• Add the onions and cook until translucent.
• Add the celery and continue to cook for 1-2 minutes.
• Add the carrots and cook an additional 2-3 minutes.
• Add the white wine and cook for 1-2 minutes.
• Add the clam juice, bring to a simmer, and cook for 2-3 minutes.
• Add the diced potatoes and continue to cook for 5 minutes.
• Add the clam meat and bring back to a simmer.
• Add the salt and pepper and continue to simmer for 1-2 minutes.
• Add the heavy cream, bring back to a simmer, and turn the heat down to low for 10 minutes allowing the liquids to reduce and thicken.
• Add the fresh thyme leaves and continue to simmer for an additional 2-3 minutes to finish.

Grilled Swordfish with Watercress Salad

Serves 2 People 

Items You Will Need

2Pieces          6-7oz Swordfish Filets
¼Cup             Pure Olive Oil
1tsp                Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP           Fresh Basil (Julienne)
1TBSP           Lemon Oil
1tsp                Lemon Zest

Accompaniments

1 Cup          Watercress Salad (Lightly dressed with Olive Oil, Lemon Juice, Salt & Pepper
8 oz              Sautéed Baby Rainbow Carrots

Directions To Make

• Season the Swordfish Filets with Salt & Pepper Mix.
• Drizzle the Olive Oil over the Swordfish to completely coat the filets.
• Allowing the Swordfish to marinate with this mixture, prepare other ingredients to complete your dish.
• Pre-heat your grill on high.
• Once the Grill is ready, reduce to medium flame and lay the Swordfish on the grill. Allow to sear for 2 Minutes and gently turn the Swordfish Filet 90°.
• Allow to cook for an additional 2 Minutes and gently turn the Filets over. Follow the same procedure as above for a total cook time of 8 Minutes.
• While the Swordfish is in the final stages of cooking, prepare the other ingredients to complete your dish.
• Remove the Swordfish from the grill and prepare the plate.
   

Steps to Plating

• Prepare the Watercress Salad or other light accompaniment.
• Lay the Salad on the plate and set the Swordfish on the edge.
• Place the prepared vegetables next to the Swordfish.
• Sprinkle the Fresh Basil around each piece of Swordfish and drizzle with the Lemon Oil.
• Finish the Swordfish Filets with a sprinkle of Freshly Grated Lemon Zest.

Deconstructed Crab Louis Salad
Serves 4 People

Items You Will Need

1 Pound Jumbo Crab
½ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
1 Cups Louis Dressing (1000 Island may be substituted)
2 Cups Vegetable Salad (Cherry Tomatoes, Green Beans and Olives)
2 Each Hard Boiled Eggs (Cut into 1/2s)
1 Each Iceberg Lettuce (Cut into Wedges)
2 Tablespoons Chopped Chives

Recipe: Crab Louis

1 Pound Jumbo Crab
¼ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
***Drain the Crab Meat of excess liquid and mix together with the Lemon Oil and Sea Salt; set aside while preparing remaining ingredients.

Recipe: Vegetable Salad

½ Cup Cherry Tomatoes (Cut in ½)
½ Cup Green Beans (Blanched and Cut into 1” Pieces)
¼ Cup Kalamata Olives (Cut into ¼ Pieces)
2 Tablespoons Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
***Mix together and set aside while preparing remaining ingredients.

Accompaniments

Iceberg Lettuce Wedge
Vegetable Salad
Hard Boiled Egg
Louis Dressing
Chives

Steps to Plating
(4 Separate Plates)

• Place the lettuce wedge on the plate and arrange the Crab Meat mixture on the wedge.  Place the ½ Hard Boiled Egg next to the Wedge and arrange the Vegetable Salad off to one side with some of the ingredients overlapping the Wedge.
• Place the Louis Dressing in front of the Crab Meat and drizzle all items with the remaining Lemon Oil; finishing with the Chives.