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Chef Steve's Norwegian Salmon

One Serving

  • Half pound Norwegian salmon fillet
  • 1 tbsp. olive oil
  • 1 lemon
  • 2 tsp. black pepper
  • Container of Hill's signature cucumber dill sauce 
  1. Preheat oven to 375ºF and take salmon fillet out of the fridge.                                                   
  2. Coat top of fillet with olive oil and gently pat the olive oil into the salmon. Sprinkle the pepper over the top of the fillet and squeeze lemon over top of it.           ‍‌‌‌‌‌‍‍‍‍‍                                                                                                             
  3. Bake salmon fillet in oven for approximately 15-18 minutes. Take fillet out and pour cucumber dill sauce over top of the salmon. Enjoy!

 

Sea Scallops

 Chef Steve's Flamin' Scallops

One Serving

  • Half pound of our fresh, never frozen, dry packed sea scallops
  • 2 tsp. of Blackened Redfish Magic per scallop (About 10 tsp. or 3 tbsp. total)
  • 2 tbsp. of unsalted butter
  • 2 tsp. of salt
  • 1.5 tbsp. fresh cracked black pepper
  • Olive oil (Enough to lightly coat your pan)
  • Sprinkle of parsley to garnish
  • 1 tbsp. of Hank's Honey Habanero hot sauce (optional)
  1. Melt butter in a microwavable-safe bowl, then stir in Blackened Redfish Magic, salt, pepper, and Hank's Honey Habanero hot sauce. Make sure ingredients are well combined.
  2. Evenly coat scallops with the butter mixture using a brush. Apply generously, but be cautious and don't apply too much pressure. Scallops are delicate and may break apart. Save the remainder of the butter mixture. 

  3. Pour olive oil into a non-stick medium sized pan enough to thinly coat the entire bottom. Heat oil on medium high heat until oil starts to lightly smoke.

  4. Carefully place scallops flat side down with tongs, and sear for about 3-5 minutes for the first side. Flip carefully with tongs and drizzle the remainder of the butter mixture on the top of each scallop. Sear for another 3 minutes or until sides of scallops are firm. Remove from heat, sprinkle parsley on top, and serve immediately. Enjoy!   

Fluke

Chef Steve's Italian Fluke

One Serving 

  • Half pound of fresh fluke flounder
  • Container of Italian-seasoned bread crumbs (at least 1.5 cups)
  • 1 tbsp. of Fisherman's Wharf seasoning
  • 1 lemon
  • 2 tbsp. olive oil (1 for fluke, 1 for tomato spread)
  • 1/4 cup of small diced tomatoes
  • 1 tsp. of garlic powder or 1/2 tsp. of garlic salt
  • 1 tbsp. parsley
  • 1 tbsp. basil
  • 1 tbsp. of butter (optional)
  1. Pre-heat oven to 375F. Gently stir tomatoes, garlic power or garlic salt, parsley, basil, and 1 tbsp. of olive oil in a bowl. Cover bowl with plastic wrap and let it rest in the fridge.                                 ‎‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏                         ‌‍                                   ‍‎‏
  2. Coat both sides of the fluke with olive oil and cover both sides with italian-seasoned bread crumbs until the fillet of fluke is no longer visible. Sprinkle Fisherman's Wharf seasoning evenly on both sides of the fluke. Squeeze lemon over the fillet and place butter on top of it. Bake in pre-heated 375F oven for 20 minutes. ‌‌‌‌‌‌‌‌‌‌‎‏‏‏‏‏‏          ‌‍‍‍‍‌‌                                                                                                                                                         
  3. Take fluke out of the oven and pour tomato spread over top of it. Serve immediately and enjoy!

Tilapia

Chef Steve's Tilapia Tacos

One Serving 

  • Half pound of fresh tilapia
  • 1.5-2 tbsp. Blackened Redfish Magic
  • 1 lemon
  • 1 tbsp. olive oil and enough to thinly coat your pan
  • 1/4 cup of small diced tomatoes
  • 1 tsp. of garlic powder
  • 1 tbsp. chopped cilantro
  • 2 tbsp. minced onion
  • Shredded cabbage
  • Dollop of sour cream 
  • 6-inch tortilla
  1. Take tilapia fillet and evenly pour olive oil over it in a bowl. Coat in blackened redfish magic seasoning.                              ‎‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏                         ‌‍                                   ‍‎‏
  2. Heat oil in pan over medium high heat. While waiting for the oil to heat up, mix tomatoes, garlic powder, cilantro, and onions together. Squeeze lemon into your mixture and combine again until well mixed. Rest your pico de gallo in fridge.  ‌‌‌‌‌‌‌‌‌‌‎‏‏‏         ‌‍‍‍‍‌‌                                                                                                                                                         
  3. Once oil is heated, place tilapia in the pan and cook 4-6 minutes per side. Cube tilapia in pan and place on 6-inch tortilla. Top with cabbage, pico de gallo, and dollop with sour cream. Sprinkle more cilantro on top to garnish. Enjoy!