Get Inspired With Clean Seafood Recipes
Cooking Time
Types of seafood
Glitne Halibut Ceviche with Cherry Tomatoes & Mint
Easy ceviche recipe using sushi-grade Glitne Halibut from SEATOPIA.
Glitne Halibut w/ Lemon and Capers
Being of Norwegian descent, I grew up eating many different Scandinavian dishes. Many of my favorite dishes relied heavily on high-quality fish, and when I saw SEATOPIA had Glitne Halibut, I knew I was going to make something inspired by...
BBQ Glitne Halibut Collars w/ Gochujang Marinade
One of SEATOPIA’s missions is to educate people on eating as sustainably as possible. When eating meat, one of the key ways to practice sustainable cooking is to use as much of the animal as possible. With fish, some of...
Glitne Halibut Tacos with Spicy Cabbage Slaw
Fish tacos are super easy to make and always tasty. It starts with quality fish. The SEATOPIA Glitne Halibut cubes are perfect for fish tacos, whether it's Taco Tuesday or any other day of the week, and always hits the...
Nordic Blu Salmon Fillets in Chraimeh Sauce
Chraimeh sauce brings such delight to my family. We've always enjoyed the aromatic, tangy flavors of Mediterranean cooking, and Chraimeh sauce goes so well with Atlantic Salmon, King Salmon or any salmonoid family fish such as Trout, Ocean Trout or...
On a hot summer day, much like the past few weeks we’ve been having in Los Angeles, few dishes can quench your appetite quite like ceviche. For those who may not know, ceviche is a Peruvian dish consisting of raw...
Nordic Blu Salmon Marinated in Tarragon and Mint w/ Braised Fennel & Green Zebra Tomato Sauce
Chef Joe Johnson has worked in some of the most demanding high-end kitchens in the USA, he won the TV show CHOPPED, and yet he nearly met his match attempting this recipe on the forthcoming episode of Tiny Galley......
Tahitian Poisson Cru Recipe w/ Yellowtail Kanpachi & Bullwhip Hot Sauce
Tahitian style poke aka "Poisson Cru" recipe using Yellowtail Kanpachi and Bullwhip
Glitne Halibut Crudo Recipe w/ Heirloom Radish & Espelette
Easy summer recipe using Glitne halibut crudo with Heirloom Radish & Espelette by Chef Hugo Bolanos and Chef Connor Mcvay
