Fish/seafood Recipe
Our fish and seafood selection varies from market to market based on what is available and in season. Not all locations offer fish at all times. Each fish and seafood selection is trimmed and marinated in a simple sauce that accentuates the flavor of this lean meat.
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Ingredients
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Marinated Fish/Seafood
To Finish / Serve
Method
Marinated Fish/Seafood
- 1
Prepare and trim
Pat the fish or seafood dry with paper towels. If using fillets, trim any thin edges so pieces are even in thickness (about 1–1¼ inch thick). If using shrimp, peel and devein, leaving tails on or off as preferred. Place protein in a shallow dish or resealable plastic bag.
- 2
Season
Sprinkle kosher salt and freshly ground black pepper evenly over both sides of the fish or seafood, massaging gently so seasoning adheres.
- 3
Make the marinade
In a small bowl, whisk together extra-virgin olive oil (3 tbs), fresh lemon juice (2 tbs), light soy sauce (1 tbs), honey or maple syrup (1 tsp), minced garlic (2 tsp), lemon zest (1 tsp), smoked paprika (0.5 tsp, optional) and red pepper flakes (0.25 tsp, optional) until combined.
- 4
Marinate
Pour the marinade over the seasoned fish or seafood in the dish or bag, ensuring pieces are coated. Add chopped fresh parsley or cilantro (2 tbs) and gently turn to coat. Marinate in the refrigerator for 15–30 minutes for delicate fillets or shrimp, or up to 45 minutes for thicker, meatier fish. Do not exceed 1 hour for acidic marinades to avoid 'cooking' the fish.
- 5
Bring to room temperature
About 10–15 minutes before cooking, remove the marinated fish from the refrigerator to take the chill off. Reserve the marinade for brushing during cooking if desired, but do not use marinade that contacted raw seafood without boiling it first.
- 6
Cook - Pan-sear (method 1)
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl. For fillets, place skin-side down if applicable and sear without moving for 3–4 minutes until a golden crust forms, then carefully flip and cook 2–4 minutes more until the fish registers 125–130°F (52–54°C) for medium-rare to medium, or until opaque and flakes easily. For shrimp, cook 1–2 minutes per side until pink and opaque.
- 7
Cook - Oven/Broil (method 2)
Preheat oven to 425°F (220°C) or broiler on high with rack 6 inches from heat. Place marinated fish on a parchment-lined baking sheet, brush with a little reserved marinade or oil, and bake 8–12 minutes depending on thickness (thicker fillets may take 12–15 minutes) until opaque and flaky. For broiling, broil 4–6 minutes until lightly charred at edges and cooked through. Shrimp will take 4–6 minutes total.
- 8
Finish
Once cooked, transfer fish to a warm plate, spoon any juices from the pan over the top, and let rest 1–2 minutes. Taste and adjust with a pinch more salt or a squeeze of fresh lemon juice if desired.