smoked fish meat
smoked fish meat


Lemon Thyme Tilapia Baked in Parchment

Servings: 4
Time to prepare: 45 min
Method: Bake

4 (4 oz) tilapia fillets, thawed according to package instructions
Sea salt and fresh ground black pepper to taste
1 lemon, thinly sliced into 8 pieces
1 small carrot, thinly sliced on the diagonal into 16 pieces
1 red bell pepper, sliced from the middle into 4 rings about 1/4" thick
1/3 of a medium zucchini, cut into match stick size pieces
8 springs of fresh thyme
4 pats of butter
4 tbsp of white wine, preferably Chardonnay
4 sheets of parchment paper (about 15" in length by 11 1/2" wide, folded in half lengthwise; or use pre-cut cooking baking sheets)

Preparation Instructions:

  1. Pre-heat oven to 375°F

  2. Place parchment paper onto two baking sheets; place the fish near the folded crease and sprinkle both sides with sea salt and fresh ground black pepper.

  3. Top each fillet with 2 slices of lemon, 4 carrot slices, 1 bell pepper ring, zucchini sticks, 2 sprigs of thyme, a pat of butter, and 1 tbsp of whine wine.

  4. Fold the other half of the parchment over the top. Crimp and fold tightly to seal the packets into a half-moon shape.
  5. Bake for 12 minutes.

  6. Transfer parchment packets to 4 plates and enjoy!

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Salmon and Mushroom Filled Phyllo Pastries with Tomato Cream

Servings: 4 servings
Time to prepare: 60 min
Method: Bake


8 ounces (170 grams) Aqua Star salmon fillets, thawed
4 ounces (114 grams) Phyllo dough
2 Tbsp unsalted butter
2 Tbsp canola oil
¼ cup button mushrooms, finely chopped
¼ cup shitake mushrooms, finely chopped
1 tsp fresh thyme, chopped
¼ cup fish stock (may substitute vegetable or chicken stock)
½ cup half and half
2 Tbsp tomato paste
Salt and pepper to taste

Preparation Instructions:

  1. Sauté mushrooms in hot oil until cooked and dry. 

  2. Add thyme and stock. Reduce until mix is almost dry. Season with salt and pepper and cool slightly. 

  3. Place a double layer Phyllo sheet on a cutting board and spread 1/4 mushroom filling evenly over the bottom 1/3. 

  4. Place 1/4 of salmon on top and roll up making sure to tuck the ends in and seal the seam with a little butter if needed. 

  5. Brush with melted butter and place in a 400°F (205ºC) preheated oven for 14-16 minutes until salmon is cooked and pastry turns golden brown. 

  6. Whisk together half and half and tomato paste and cook over medium-high heat. Season to taste and serve with Salmon and Mushroom Phyllo Pastries.

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Blackened Tilapia with Fork Smashed Fingerling Potatoes

Servings: 4 servings
Time to prepare: 60 min
Method: Pan Fry

(4) 5 ounce (140 gram) Aqua Star Tilapia Fillets, thawed
¼ cup blackened seasoning
2 Tbsp unsalted butter, melted
1 pound (454 grams) potatoes, peeled
¼ cup extra virgin olive oil
Salt and pepper

Preparation Instructions:

  1. Cover potatoes with cold water and bring to a boil.

  2. Reduce heat and simmer for 15-20 minutes until done. 

  3. Drain, mash and drizzle in oil. Season to taste with salt and pepper and keep warm.

  4. Dip Tilapia fillets in butter and roll in blackened seasoning.

  5. Fry fillets in an oiled, hot cast iron skillet or sauté pan for 2-3 minutes per side. 

  6. Serve Tilapia fillets atop mashed potatoes.

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Garam Masala Seared Yellow Fin Tuna Salad

Servings: 2 servings
Time to prepare: 30 min
Method: Pan Fry

6 ounces (170 gram), Aqua Star Yellow Fin Tuna steaks, thawed
1 Tbsp of Garam Masala (Indian spice blend)
1 Tbsp canola oil

6 ounces (170 grams) spring lettuce mix
¼ red onion, thinly sliced
2 Tbsp slivered almonds
1 Tbsp sherry vinegar
2 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Preparation Instructions:

  1. Rub Tuna with Garam Masala.

  2. Heat oil in a sauté pan over high heat or until smoking hot.

  3. Sear Tuna for 3-4 minutes per side for medium and 4-5 minutes for well done.

  4. Remove from pan and put aside. 


  1. Whisk liquid ingredients together and season to taste.

  2. Toss lettuce, onions and almonds with dressing and divide between 2 plates.

  3. Slice tuna into ¼ inch slices and fan over salad.

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Tapas Style Cod Ceviche

Servings: 10 servings
Time to prepare: 30 min
Method: Uncooked

2 pounds (908 grams) Aqua Star cod, thawed and cut into 1" chunks
11/2 cups lime juice

For Marinade:
1/2 cup fresh lime juice
1 tsp salt
1/4 tsp oregano
1/4 tsp cumin
1/2 tsp white pepper
1/4 tsp hot pepper sauce
2 Tbsp olive oil
5 green onions, chopped
3 large tomatoes, chopped
1/4 cup green olives, pitted and sliced
3 Tbsp pickled jalapeños, chopped
1/4 cup cilantro, chopped
2 ripe avocados

Preparation Instructions:

  1. Marinate fish in 11/2 cups lime juice for 4 hours. Stir occasionally to ensure fish is evenly coated. 

  2. Blend remaining ingredients together, (except avocado), while fish is in lime juice.

  3. Drain fish in colander and add to marinade.

  4. Mix, cover and refrigerate overnight.

  5. Approximately 1 hour before serving, cut avocado into cubes, add to fish and mix well. 

  6. Serve on a bed of Raddichio.

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Tuna and Avocado Salad

Servings: 4 servings
Time to prepare: 30 min
Method: Stove Top

2 cup extra virgin olive oil
1 Tbsp fennel seeds
1 Tbsp black peppercorns
4 Aqua Star Tuna steaks (thawed according to package directions)
10 Tbsp mayonnaise
2 anchovy fillets, minced
2 Tbsp capers, drained and chopped
1 garlic clove minced
2 Tbsp fresh lemon juice
2 celery ribs, sliced crosswise ¼ inch thick
1 small red onion, finely diced
1/3 cup pitted Kalamata olives
4 avocados, halved and pitted
Pea shoots or alfalfa sprouts for garnish (optional)

Preparation Instructions:

  1. In a medium saucepan, combine olive oil, fennel seeds and peppercorns; bring to a simmer over moderately low heat.

  2. Season Tuna with salt and pepper add to oil and poach over low heat for about 15 minutes or until barely pink in the center. Transfer to a plate and scrape fennel seeds and peppercorns off Tuna. Strain and reserve oil.

  3. In a large bowl blend mayonnaise with anchovies, capers, garlic and 1 Tbsp fresh lemon juice. Stir in celery, onion and olives.

  4. Using a fork break the Tuna into 1 inch pieces, fold into dressing. Season with salt.

  5. Set 2 avocado halves on each of four plates, skin side down (cut a small piece off the round side of each avocado so it sits flat on the plate). Drizzle avocado with some of the reserved spice infused olive oil and the remaining tbsp of fresh lemon juice.

  6. Spoon about ½ cup of the Tuna salad into the center of each the avocado. If desired, top Tuna salad with pea shoots or alfalfa sprouts and serve.

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Spice Rubbed Tilapia with Green Tomato, Black Bean, and Mango Salad

Servings: 4 servings
Time to prepare: 30 min
Method: Pan Fry

1 15 oz can black beans, drained and rinsed
½ lb green tomatoes seeded, small dice
1 mango cut into a fine dice
½ cup diced red onion
1/3 cup fresh lime juice
1/3 cup plus 2 Tbsp grape seed oil
¼ cup fresh cilantro
Salt and Pepper to Taste
1 ½ tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
4 6oz Aqua Star Tilapia fillets (thawed according to package directions)

Preparation Instructions:

  1. Place a heatproof serving platter on a rack in the center of the oven and preheat oven to 200°F.

  2. In a medium bowl, combine beans, green tomatoes, mango, red onion, lime juice, 1/3 cup of grape seed oil, and cilantro. Season with salt and pepper to taste. Toss gently. Let salad sit at room temperature while fish cooks.

  3. Mix ¼ tsp of salt and pepper with chili powder, cumin, and oregano. Rub mixture on both sides of tilapia.

  4. In a large (12 inch) non-stick skillet heat remaining 2 Tbsp oil over medium high heat until hot. Add two tilapia fillets and cook until lightly browned and cooked through, about 2 minutes on each side. Transfer cooked fish to platter in oven to keep warm. Repeat with remaining 2 fillets.

  5. Arrange fillets on platter, spoon half the salad on top, serve with remaining salad on the side.

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