Ocean Pride Specials 11/25 – 12/1
Nov 25
Scottish Salmon $16.95
Ingredients
2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick 
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Directions
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
Preheat the broiler to high.
Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
Swordfish $17.95
Ingredients
2/3 cup extra-virgin olive oil, plus more for oiling the grill grates 
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes
Directions
Special equipment: 8 metal or wooden skewers
If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers
Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
R
ead more at: http://www.foodnetwork.com/recipes/swordfish-kabobs-with-balsamic-glaze.print.html?oc=linkback
Ocean Pride Specials! 11/11 – 11/17
Nov 12
Orange Roughy $15.95
Ingredients 
◦ 1 1/4 lbs orange roughy fillets
◦ 1 teaspoon seasoning salt ( or to taste)
◦ pepper
◦ paprika
◦ 3 tablespoons butter or 3 tablespoons margarine, melted
Directions
1 Put fish fillets in a greased 11×7 inch baking dish.
2 Sprinkle with seasoned salt, pepper, and paprika.
3 Drizzle with melted butter.
4 Cover and bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.
New Zealand Grouper $17.95
Ingredients 
125g butter, melted
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1/2 teaspoon dried parsley
1/8 teaspoon paprika
1/4 teaspoon ground white pepper
1 kg grouper fillets
2 tablespoons mayonnaise
1/8 teaspoon paprika
Preparation method
Prep: 10 minutes |Cook: 10 minutes
1.Preheat oven to 180 degrees C. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on a baking tray.
2.Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
3.Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Ocean Pride Seafood Specials 11/4 – 11/10
Nov 04
Don’t Forget our $2.00 off Tuesday’s!
John Dory $18.95 
Ingredients • 2 large eggs
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup all purpose flour
• 3 1/2 cups fresh breadcrumbs made from crustless Italian bread
• 4 6-ounce skinless John Dory fillets
• 1/4 cup extra-virgin olive oil
• Lemon wedges
Directions
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter.
Garnish with lemon wedges and serve.
Diver Scallops $21.95 
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Directions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Chilean Seabass $28.95 
Ingredients
1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/ olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers
Directions
Preheat oven to 200 degrees F.
Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
Plate fish and drizzle sauce around each fillet.
Read more at: http://www.foodnetwork.com/recipes/sauteed-chilean-sea-bass-recipe.print.html?oc=linkback
Ocean Pride Seafood Specials 10/28 – 11/3
Oct 28Wahoo Ono $14.95
Wahoo fish is called ONO in Hawaii. ONO means “delicious.” 
And its delicate, white flesh is just that—delicious.
▪ 1 ½ pounds wahoo steaks
▪ 3 tablespoons butter, melted
▪ 2 tablespoons fresh lime juice
▪ 1 teaspoon lime zest
▪ ½ tablespoon smoked paprika (Pimentón)
▪ ½ teaspoon salt
▪ ¼ teaspoon freshly ground black pepper
In small bowl, combine butter, lime juice, zest, smoked paprika, salt and pepper.
Place fish in baking dish. Cover both sides with marinade. Cover and refrigerate 20 minutes.
Place fish in well-oiled hinged wire grill. Cook about 4 inches from heat until done on one side, about 4 to 5 minutes. Turn and repeat on other side.
Scottish Salmon $16.95
Ingredients
◦ 4 tablespoons butter, softened
◦ 1/2 lemon rind, finely grated
◦ 1 tablespoon lemon juice
◦ 1 tablespoon fresh dill, chopped
◦ butter, for greasing
◦ 4 salmon steaks
◦ 2 lemons, sliced and halved
◦ 4 fresh dill sprigs
◦ salt
◦ ground black pepper
◦ 16 new potatoes, boiled for serving alongside
◦ green salad
Directions
1 In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning
and stir together with a fork until well blended. Place this herb butter on a piece
of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly;
wrap in clear film and place in freezer for 20 minutes until firm.
2 Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap
salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
3 Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife,
slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
4 Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
5 Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
New Specials 10/21 – 10/27
Oct 21Diver Sea Scallops $21.95
Prep time: 05 min 
Cook time: 08 min
Ingredients:
- 10 jumbo sea scallops
- 2 tablespoons of olive oil
- (or enough to lightly coat the bottom of the pan you are using)
- Kosher salt and pepper
- 1 tablespoon of butter
Instructions:
- Place scallops between two paper towels and gently pat dry. (Note: It is very important that they are dry so they don’t steam when you cook them.) Season both sides with salt and pepper.
- In a skillet large enough to fit all of the scallops without over crowding them, heat oil over medium-high heat. Once the oil is hot, lay the scallops in gently. Cook 4 minutes per side. (Note: Non-stick pans aren’t the best for this, I used a cast iron skillet. You may notice the scallops sticking, just be very gentle with them they will pull up).
- Once your scallops are cooked, reduce the heat to medium, add the butter to the skillet. As it melts spoon it over the scallops. Remove the scallops to a platter.
Enjoy!
Ahi $14.95
Prep time: 1 hr 05 min 
Cook time: 05 min
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons Aji-mirin wine (sweet cooking rice wine)
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 2 ahí tuna steaks
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 1 teaspoon wasabi paste
- 1 teaspoon rice vinegar
Instructions:
- In a bowl combine soy sauce, mirin, ginger, garlic and sesame oil. Mix well. Place ahi steaks in the marinade and turn to coat. Cover and marinate for 1 hour.
- Mix together sour cream, wasabi and vinegar. Cover and refrigerate until ready to use.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat. Cook tuna 2 – 3 minutes per side.
- Slice thinly and spoon wasabi cream sauce over the top. Serve.
Enjoy!