Fish/seafoodgf 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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Marinade & Seasoning
Fish & Seafood
Finish & Garnish
Method
Marinade & Seasoning
Prepare aromatics and marinade
Finely mince the 3 garlic cloves and finely chop the parsley and dill. In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon gluten-free tamari or coconut aminos, 1 teaspoon honey or maple syrup, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes until emulsified. Stir in the minced garlic and the chopped herbs.
Taste the marinade and adjust: add a pinch more salt or 1/2 teaspoon more lemon if you prefer brighter acidity. The marinade should be balanced between acid, oil and a touch of sweetness to accentuate the seafood’s flavor.
Fish & Seafood
Trim and portion
Pat the fish or seafood dry with paper towels. Trim any dark skin or sinew from fish fillets and remove tails/veins from shrimp or tough muscle from scallops as needed. Portion into serving-sized pieces (about 6–8 oz/170–225 g per person).
Marinate
Place the trimmed fish or seafood in a shallow nonreactive dish or a resealable plastic bag. Pour the prepared marinade over the seafood, turning to coat evenly. Cover (or seal) and refrigerate for 15–30 minutes for delicate seafood (shrimp, scallops) or up to 45 minutes for firm fish (salmon, halibut). Do not marinate longer than 45 minutes to avoid texture change from the acid.
Cook & Finish
Preheat pan or grill
If pan-searing, heat a heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, then add 1 tablespoon olive oil and swirl to coat. If grilling, preheat grill to medium-high (about 425°F/220°C) and oil the grates.
Cook fish or seafood
Remove fish from the marinade and let excess drip off (reserve marinade). For fish fillets: place skin-side down if applicable and cook without moving 3–5 minutes depending on thickness, then flip and cook 2–4 more minutes until the fish is opaque and flakes easily. For shrimp: cook 1–2 minutes per side until pink and firm. For scallops: sear 1.5–2 minutes per side until a golden crust forms and center is opaque. Avoid overcooking.
Optional glaze
If you want to use the reserved marinade as a glaze, bring it to a boil in a small saucepan over medium heat and simmer 1–2 minutes to reduce and to ensure it’s fully cooked. Brush the reduced marinade over the seafood in the last minute of cooking for extra flavor.