Recipe Spotlight: Feature Responsible Choice Seafood at Your End-of-the-Summer Blowout

Summer is slipping away and soon the kids will be back in school or leaving to return to their college dorms.

If you want to close out the season with a luau or other end-of-summer party, this is a good and quick recipe featuring Hy-Vee’s Responsible Choice seafood.

It starts with Belize shrimp, but you can also switch out the shrimp and marinate fresh mahi mahi as well.


Coconut Lime Belize Shrimp Skewers

All you need:

  • 1 tbsp minced fresh ginger
  • 1 tbsp minced garlic
  • 1 tbsp freshly grated lime zest
  • 2 tbsp fresh lime juice
  • 1 (14 oz) can coconut milk
  • 2 pounds Responsible Choice Belize shrimp (31- to 40-ct), peeled and deveined
  • 12 to 14 long wooden skewers
  • 1/4 tsp kosher salt
  • fresh lime wedges, for squeezing and garnish
  • 1/2 cup toasted, sweetened shredded coconut
  • 1/4 cup fresh cilantro leaves

All you do:

  1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, for 1 to 3 hours.
  2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450 to 550 degrees; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Push 5 shrimp onto each skewer; cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
  3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, coconut and cilantro leaves. Serve with extra lime wedges on the side.

Recipe Spotlight: Claw into Lobster Mac-and-Cheese Three Ways

The ultimate comfort food, mac-and-cheese has made a comeback over the past decade, showing up everywhere from casual cafes to upscale restaurants.

To sort Hy-Vee’s mac-and-cheese out from the crowd, we’re offering some new twists that combine the down-home staple with the indulgence of Responsible Choice lobster and swanky gourmet cheeses.

If you’re worried about carbohydrate-rich foodstuffs, a healthier-choice recipe is included that uses whole grain pasta, nonfat milk and Greek yogurt, part-skim mozzarella cheese and some organic ingredients.


Five-Cheese Lobster Mac with Tomato Pancetta Jam

All you need:

  • 1 pound elbow macaroni noodles
  • 1/2 cup butter
  • 1 leek (white part only), chopped
  • 1/4 cup flour
  • 2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz chevre cheese (goat cheese)
  • 4 oz Grand Reserve white cheddar
  • 4 oz Tillamook sharp yellow cheddar
  • 4 oz St. Angel Brie cheese
  • 4 oz Bel Paese cheese
  • 1/2 to 3/4 pound cooked Responsible Choice lobster meat, chopped
  • Sea salt and black pepper, to taste

All you do:

  1. Cook pasta according to package directions. Preheat oven to 400 degrees.
  2. In a saucepan, melt butter; add leek and sweat, stirring frequently, not allowing it to brown, for 1 to 2 minutes.
  3. Whisk in the flour, ground mustard and garlic powder to create a thick paste. Whisk in milk and cream; bring to a simmer over medium-high heat, stirring constantly.
  4. Once it begins to bubble, immediately remove from heat and add in the goat cheese, cheddars, Brie and Bel Paese, stirring until all the cheese is melted and smooth. Gently fold in lobster meat; season to taste with salt and pepper.
  5. Spray a 9-by-13-inch pan with nonstick spray. Place cooked noodles in the pan; pour the cheese sauce over the pasta and stir until everything is evenly mixed. Bake in a 400-degree oven for about 10 minutes, until the cheese is bubbly and starting to brown. Serve mac and cheese with Tomato Pancetta Jam, recipe below.

The Tomato Pancetta Jam

All you need:

  • 3 tbsp butter
  • 2 large shallots, chopped
  • 2 cups cherry tomatoes
  • 1 3/4 cups white wine vinegar
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3/4 cup water
  • Sea salt and black pepper, to taste
  • 4 oz diced pancetta, cooked and drained

All you do:

  1. In a saucepan, melt butter. Add shallots; sweat for 1 to 2 minutes. Add tomatoes, vinegar, sugars, water, salt and pepper.
  2. Allow to simmer for 25 to 30 minutes or until reduced and syrupy. Once finished, stir in pancetta and allow to cool.

Healthier Choice Lobster Mac-and-Cheese

  • 8 oz whole grain rotini pasta
  • 4 1/2 tbsp organic Kalona butter, divided
  • 2 small leeks, white part only, chopped
  • 1 garlic clove, minced
  • 1/3 cup flour
  • 1 cup Full Circle organic nonfat milk
  • 1/2 cup nonfat Greek yogurt
  • 8 oz Organic Valley part-skim mozzarella cheese, divided
  • 1/4 cup Organic Valley raw sharp cheddar cheese
  • 1/4 cup low-fat Greek yogurt
  • 1/2 tsp paprika
  • 1/3 pound cooked Responsible Choice lobster meat, chopped
  • Sea salt and black pepper, to taste
  • 2 tbsp whole wheat bread crumbs
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes
  • squeeze of fresh lemon
  • 1 tbsp olive oil

All you do:

  1. Preheat oven to 350 degrees. Grease a 3-quart baking dish with nonstick cooking spray and set aside. Cook rotini according to package and set aside.
  2. In a large saucepan, melt 1/2 tablespoon butter; add leeks and garlic and sweat for 2 to 3 minutes. Remove from the pan and set aside.
  3. In the same pan, melt remaining butter; add flour and cook for 2 minutes, stirring constantly. Slowly whisk in milk and 1/2 cup Greek yogurt until mixture is thick. Remove from heat and add 6 ounces mozzarella, sharp cheddar cheese and remaining 1/4 cup low-fat Greek yogurt; mix well.
  4. Add the leeks, pasta and paprika to the sauce and stir to combine. Gently fold in lobster meat; season to taste with salt and pepper. Pour mixture into prepared baking dish; sprinkle with bread crumbs and remaining 2 ounces mozzarella cheese. Bake for 10 to 12 minutes or until cheese is bubbly and bread crumbs have browned.
  5. In a separate bowl, combine baby arugula, tomatoes, lemon and olive oil; season with salt and pepper.
  6. To serve: Serve macaroni and cheese topped with the baby arugula salad.

Lobster Mac & Cheese Carbonara

All you need:

  • Unsalted butter, for the baking dish
  • 1 tbsp olive oil
  • 3 slices bacon, cut into small dice
  • 4 cloves garlic, finely chopped
  • 3 tbsp all-purpose flour
  • 5 cups whole milk, or more if needed, heated until hot
  • 4 large egg yolks, lightly whisked
  • 2 tsp finely chopped fresh thyme leaves
  • 1/2 tsp cayenne pepper
  • 2 cups (8 oz) grated Asiago cheese, plus 1/4 cup for top
  • 1 1/2 cups (6 oz) grated white cheddar, plus 1/4 cup for top
  • 1 1/2 cups (6 oz) grated yellow cheddar, plus 1/4 cup for top
  • 1 cup (4 oz) grated fontina cheese, plus 1/4 cup for top
  • 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for top
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound elbow macaroni, cooked just under al dente
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1/2 to 3/4 pound cooked Responsible Choice lobster meat, chopped

All you do:

  1. Preheat the oven to 375 degrees. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set aside.
  2. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute.
  3. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the egg yolks until incorporated and let cook for 1 to 2 minutes.
  4. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses (but not the topping amounts) until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
  5. Put the cooked macaroni in a large bowl. Add the cheese sauce, reserved bacon and parsley. Gently fold in lobster meat and season to taste with salt and pepper. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Recipe Spotlight: Fire Up the Grill for Copper River Salmon or Scallops

Nothing pairs with the grill like Responsible Choice seafood. Not only does it meet Hy-Vee’s high standards for freshness, but it’s also fish you can feel good about eating. With the Responsible Choice label comes the confidence in knowing the fishery or farm uses sustainable catch methods.

Hy-Vee stores are featuring Copper River salmon now and will continue to feature some of the best of the catch through fall. With its thick skin, it’s perfect for the grill.

Both of the recipes below include vegetables. For other side dishes, check out some of the selections in the Hy-Vee salad bars, garlic bread from the bakery that can be warmed on the grill or any of the twice-baked potatoes, stuffed mushrooms or peppers in the full-service meat case.


Grilled Scallops with Fresh Avocado, Tomato & Corn Salsa

All you need:

Salsa

  • 1 avocado, diced
  • 1 tomato, diced
  • 1/2 cup sweet corn, fresh or frozen
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash hot sauce or cayenne pepper
  • salt and black pepper, to taste

Scallops

  • 1 tsp ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1 tbsp canola oil
  • 2 pounds scallops, patted dry

All you do:

  1. In a bowl, for salsa, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce;  season with salt and pepper. Set aside.
  2. Prepare grill for medium-high heat grilling. Combine cumin, cayenne, paprika and salt. Season scallops with spice mixture. Use oil to oil the grill well. Grill scallops 2 to3 minutes per side or until nicely charred and just cooked through.
  3. Serve scallops with salsa on top.

Grilled Copper River Salmon with Grilled Vegetables

All you need:

  • 2 tbsp brown sugar
  • 2 tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp dry mustard
  • 1/8 tsp ground cinnamon
  • 4 (5 oz each) salmon fillets, with skin
  • olive oil, for grill
  • 1 zucchini or yellow squash, halved lengthwise
  • 1 red pepper, quartered
  • 1 red onion, quartered with root still intact
  • 1 tbsp olive oil
  • Hy-Vee Fish & Seafood Grinder Seasoning, as needed
  • olive oil, as needed
  • squeeze of fresh lemon

All you do:

  1. Prepare grill for medium heat cooking.
  2. Combine brown sugar, salt, black pepper, cumin, dry mustard and cinnamon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.
  3. Clean the grill grates well and rub with oil; place the seasoned salmon fillet skin-side-down on the grill and close lid.
  4. Allow salmon to cook for 5 to 6 minutes or until it flakes in the center (do not flip salmon.)
  5. While salmon is cooking, toss zucchini, red pepper and onion with 1 tablespoon olive oil and season well with the grinder seasoning. Place vegetables on the grill and cook until crisp-tender. To remove salmon from the grill, slide a spatula between the skin and the flesh and remove.
  6. Top the fish and vegetables with a squeeze of fresh lemon before serving.

Recipe Spotlight: Whether with Spicy or Summery Sauce, Swordfish is Perfect for the Grill

If you’re looking for a perfect grilling fish, Hy-Vee’s Responsible Choice swordfish may be it. It is always sold as steaks, and the meat is so firm, and well, meaty, that many many non-fish eaters will gladly eat swordfish.

Its firm texture also helps prevent the steaks from falling apart on the grill, a huge plus.

Cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle. I cook it about 5 minutes on one side, then 4 to 5 minutes on the other for an inch-thick steak. The uneven time gives you a great sear on one side (the side you serve facing up) while not overcooking the swordfish.

Make sure to leave the skin on when you grill, but take it off to serve. The skin is rubbery, but it helps keep the meat moist.


Grilled Swordfish with Red Curry Coconut Sauce

All you need:

  • 1 1/4 cups coconut milk, divided
  • 3 1/2 tbsp red curry paste, divided
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 1/2 tsp light brown sugar
  • squeeze of fresh lime
  • 4 swordfish steaks, about 2 pounds
  • salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp finely chopped green onion, for garnish
  • 2 tbsp chopped fresh cilantro, for garnish
  • Grilled baby bok choy and steamed rice, for serving

All  you do:

  1. Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan. Place over medium heat and bring to a boil. Add 2 tablespoons curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes. Stir in the remaining 1 cup coconut milk to achieve a smooth consistency and slowly incorporate it into the curry paste mixture.
  2. Add the fish sauce, soy sauce, sugar and lime juice. Bring to a boil, stirring constantly, and adjust the heat to maintain a simmer. Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes. Set aside.
  3. Prepare the grill for direct heat cooking over medium-high heat. Season the swordfish steaks with salt, pepper and olive oil and place on clean grill grates. Grill 4 to 5 minutes per side with the lid closed until fish flakes easily with a fork. Serve the swordfish with the sauce, topped with green onions and cilantro. Grilled baby bok choy and steamed rice make a great side dish.

Grilled Swordfish with Tomato Orange Salad

All you need:

  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tbsp minced shallot
  • sea salt and black pepper, to taste
  • 4 (6 oz, 1-inch-thick each) swordfish steaks
  • 1 pound mixed cherry tomatoes, halved
  • 1/3 cup torn basil leaves
  • 1/3 cup chopped pitted kalamata olives
  • 1 (5 oz) container baby arugula
  • squeeze of fresh lemon
  • 1 tbsp olive oil
  • olive oil for brushing

All you do:

  1. For the swordfish, remove the zest from 1 orange with a microplane (yielding about 2 teaspoons) and reserve. Cut away the peel and white pith from oranges; cut out the segments and reserve. Squeeze any remaining juice from the orange membranes into a small bowl and add orange zest, 2 tablespoons oil, shallot, salt and pepper. Pour into a large food-storage bag; add swordfish steaks, seal bag and turn to coat. Marinate at room temperature while preparing grill.
  2. For the salad, gently stir together the orange segments, tomatoes, basil, olives, remaining 2 tablespoons olive oil, salt and pepper. In a large bowl, toss baby arugula with fresh lemon, olive oil, salt and pepper; set aside.
  3. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove swordfish steaks from marinade; discard marinade. Brush the cooking grates clean and oil the grill rack. Brush swordfish steaks with oil. Grill swordfish over direct heat 10 minutes, turning once, or until just opaque but still moist in the center. Place arugula mixture on a large platter, top with the steaks and then top with the tomato orange mixture; serve immediately.

Recipe Spotlight: Surf and Turf with Responsible Choice Seafood and Angus Reserve Beef

A meal that pairs Responsible Choice seafood and Hy-Vee’s Angus Reserve Beef offers both satisfying taste and the confidence of knowing that the seafood is responsibly harvested and the beef is 100 percent natural and comes from Midwest-raised, grain-fed cattle.

Surf and turf is a favorite American cuisine. Angus Reserve Beef is naturally aged, so it’s also naturally tender. I like the contrast of somewhat sweet scallops with the char of the grill.

A word of caution: Don’t overcook the scallops or they will become rubbery. A minute to a minute and a half on each side is sufficient. Before cooking, be sure to pat them dry to remove excess moisture; otherwise, they will steam rather than sear.

The Angus Reserve Beef offers is priced at three tiers to meet different budgets: Prime Reserve, Choice Reserve and Angus Reserve.

Following are some surf and turf recipes to consider:

Crabmeat-Stuffed Lobster Tail

All you need:

  • 1/2 cup butter, melted
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 4 (8 oz. each) lobster tails, thawed
  • sea salt and freshly ground pepper, to taste
  • 4 tbsp salted butter
  • 5 tbsp minced onion
  • 1/2 tsp minced garlic
  • 1 cup crushed round butter crackers
  • 1 1/2 cups jumbo lump crabmeat, picked over for shells and cartilage
  • 1/2 tsp lemon zest
  • 5 tbsp dry sherry
  • 2 tsp olive oil

All you do:

  1. To make lemon butter: combine 1/2 cup melted butter, lemon juice and lemon zest. Set aside.
  2. Preheat oven to 425 degrees. Split lobster tails in half. Remove tail meat, then replace in shells. Place lobster on baking sheet. Season with salt and pepper to taste, then brush with melted lemon butter. Bake for 5 to 6 minutes.
  3. Melt 4 tablespoons butter in a small saucepan or sauté pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in crushed crackers, crabmeat, salt, white pepper, lemon zest, sherry and olive oil.
  4. Remove lobster tails from the oven after 5 to 6 minutes. Brush again with melted lemon butter, then pack stuffing tightly on top. Bake for 12-1/2 to 13 minutes, until lobster meat reaches 145 degrees on an instant-read thermometer. Brush one final time with melted lemon butter before serving.

Grilled Filet with Herb Butter

All you need:

  • 1 tbsp whipped or regular butter, slightly softened
  • 3 tsp extra-virgin olive oil, divided
  • 1 tbsp minced fresh chives
  • 3 tsp minced fresh oregano, divided
  • 1 tsp freshly grated lemon zest, divided
  • 1 tsp lemon juice
  • sea salt and black pepper, to taste
  • 1 tbsp minced fresh rosemary
  • 1 clove garlic, minced
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions

All you do:

  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives, 1 teaspoon oregano, 1/2 teaspoon lemon zest, lemon juice, and salt and pepper to taste. Cover and place in the freezer.
  3. Combine the remaining 1 teaspoon oil, 2 teaspoons oregano, 1/2 teaspoon lemon zest, rosemary, minced garlic, salt and pepper in a small bowl. Rub on both sides of steak. Grill the steak 3 to 5 minutes per side for medium-rare. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Grilled Sea Scallops with Lemon

All you need:

  • 3 scallops per person
  • extra virgin olive oil, as needed
  • zest of 1/2 lemon
  • herbed sea salt, as needed
  • cracked black pepper, as needed

All you do:

  1. Prepare grill for medium-high heat cooking and make sure the grates are clean.
  2. Toss scallops with olive oil, lemon zest, salt and pepper, just enough to coat. Place on grill for 1 to 1 1/2 minutes per side or just until cooked through.

Recipe Spotlight: Love Oysters Rockefeller? Chef Andrew Has You Covered

Authored by Chef Andrew Kintigh and John Rohrs

John here:
Hy-Vee customers who love oysters can feel confident when they come from the fisheries of U.S. Gulf of Mexico states. This is an extremely well-managed area, and because they’re often eaten raw, the beds are constantly monitored to make sure they’re safe to harvest and consume.

Hurricanes and other disasters can cause a loss of habitat, but right now, there’s a consistent supply due to seasonal limits and fishing gear restrictions. The fisheries use tongs or small dredges to eliminate bycatch and to reduce effects on the ocean floor that could harm other species.

All of Hy-Vee’s Gulf oysters are Responsible Choice, part of our commitment to environmental stewardship to ensure healthy oceans and an abundant supply of seafood for generations to come.

Andrew here:
Below are a couple of my favorite recipes for Hy-Vee’s Responsible Choice oysters from the Gulf of Mexico:

Oysters Rockefeller

All you need:

Mignonette Sauce

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tbsp cracked black peppercorns
  • 1 tbsp chopped chervil
  • 1/2 lemon, juiced

Oysters

  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish

All you do:

  1. Sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters.
  2. Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter.
  3. Place the bread crumbs in a mixing bowl and add half the garlic butter; set aside. To the remaining garlic butter in the skillet, add shallots and spinach. Cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod; season with salt and pepper. Add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
  4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley. Season with salt and pepper.
  5. Preheat oven to 450 degrees.
  6. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450-degree oven for 10 to 15 minutes until golden. Serve with lemon wedges and Mignonette Sauce.

 

Charbroiled Oysters on the Half Shell

All you need:

  • 8 oz softened butter
  • 2 tbsp finely chopped garlic
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • pinch dried oregano
  • 1 1/2 dozen large, freshly shucked oysters on the half shell
  • 1/4 cup grated Parmesan and Romano cheeses, mixed
  • 1 tbsp chopped flat-leaf parsley

All you do:

  1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, salt and oregano.
  2. Place oysters on the half shell right over the hottest part of grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
  3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano cheeses and parsley on top. Serve the oysters on the shells immediately with baguette bread.

Recipe Spotlight: Salmon and Halibut Make Holiday Meals Extra Special

Ham and lamb often get the nod when people are thinking about what to put on the Easter holiday table, but Hy-Vee’s Responsible Choice salmon and halibut offer some serious competition. Either will stand up well as a main dish.

I’ve selected two recipes that offer a unique presentation and will look beautiful on your holiday table and will leave your guests raving about the meal. Guests will remember these two dishes, whereas the ham they had last year may not be all that memorable.

They’re a nice choice going into spring when people want to get away from some of the heavier foods of winter. They’re both flavorful, but light.

Both dishes also present well. Shingle the fish on a nice white platter and garnish with colorful citrus and you’ll have a presentation that will be very aesthetically pleasing to your guests.


Poached Salmon with Pineapple Cucumber Raita

All you need:

Salmon

  • 1 1/2 quarts vegetable stock
  • 1 1/2 cups dry white wine
  • 3 tbsp vinegar
  • 1 yellow onion, sliced
  • 1 large carrot, sliced
  • 9 sprigs parsley
  • 2 sprigs fresh thyme
  • 1/4 tsp peppercorns
  • 3 bay leaves
  • 2 1/4 tsp salt
  • 2 pounds center-cut salmon fillet, cut into 4 pieces

Pineapple Cucumber Raita

  • 1 English cucumber, seeded and grated
  • 3/4 cup small diced fresh pineapple
  • 2 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh cilantro
  • sea salt and black pepper, to taste

All you do:

  1. In a large deep poaching pan, combine the vegetable stock, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves and 2 1/4 teaspoons  salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
  2. Meanwhile, in a medium bowl, combine the cucumber, pineapple, yogurt, garlic, mint and cilantro; season to taste with salt and pepper and refrigerate until ready to serve.
  3. Add the salmon to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm, topped with the raita.

Halibut with Chimichurri

All you need:

Chimichurri

  • 3 garlic cloves, peeled
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp fresh oregano leaves
  • 1/2 tbsp crushed red pepper flakes
  • zest of 1 lemon
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • sea salt and black pepper, to taste

Halibut

  • 4 halibut steaks
  • olive oil for brushing
  • sea salt and pepper, to taste

All you do:

  1. In a food processor, place garlic, cilantro, parsley, thyme, oregano and red pepper flakes; pulse until herbs are coarsely ground. Add lemon zest and red wine vinegar; slowly drizzle in olive oil to create an emulsion. Season to taste with salt and pepper and set aside.
  2. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack. Brush steaks with oil and season with salt and pepper. Grill halibut over direct heat 10 minutes, turning once, or until just opaque but still moist in the center.
  3. Spoon chimichurri over grilled halibut and serve with steamed rice or quinoa.

Recipe Spotlight: Affordable Doesn’t Mean Boring

Hy-Vee’s seafood cases are filled with Responsible Choice options that can turn family dinner into a culinary adventure. These recipes also work well for families who want to stretch their food budgets. Affordable doesn’t have to be boring. In the recipes below, a zesty sauté jazzes up scallops. The elegant presentation of a roasted red pepper, kalamata olive and arugula salad transforms tilapia. Or consider a classic cloppino that brings several types of fish together in a savory stew.


Creamy Scallop, Tomato & Spinach Sauté

Serves 4 people. All you need:

  • 1 (16 oz) box angel hair pasta
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup white wine, optional
  • 1 (14 oz) can petite diced tomatoes, drained
  • 1/2 cup heavy cream
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 1/4 cup shredded Parmesan cheese
  • 1 cup fresh spinach
  • 1 pound frozen bay scallops, thawed

All you do:

  1. Bring a pot of salted water to a rolling boil; add angel hair pasta and boil until cooked, about 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat 2 tablespoons oil. Add the garlic and shallot; sauté until fragrant. Add white wine and cook until reduced by half. Add petite diced tomatoes, heavy cream, red pepper flakes, salt and pepper; reduce for 3 to 5 minutes.
  3. Add spinach and scallops and cook until opaque, 2 to 3 minutes. Toss pasta in pan until sauce coats all ingredients. Season to taste with salt and pepper.

Seared Tilapia with Roasted Red Pepper, Kalamata Olive & Arugula Salad

All you need:

  • 1/2 cup thinly sliced roasted red peppers
  • 1 tbsp minced shallot
  • 1 garlic clove, minced
  • 1/4 cup chopped pitted kalamata olives
  • 3 tbsp fresh basil leaves, cut in chiffonade*
  • 1 cup baby arugula
  • juice of 1/2 a lemon
  • 1 tbsp olive oil
  • salt and black pepper, to taste
  • 4 tilapia portions
  • olive oil, as needed

All you do:

  1. Stir together the roasted red peppers, shallot, garlic, kalamata olives, basil, lemon juice and 1 tablespoon olive oil; season with salt and black pepper to taste.
  2. Heat a sauté pan over medium-high heat; add 1 tablespoon olive oil. Season tilapia fillets with salt and black pepper and place in the sauté pan. Cook for 4 to 5 minutes per side or until fish flakes easily with a fork.
  3. Toss the arugula with the pepper mix and place atop each tilapia fillet; serve immediately.

Classic Cioppino

All you need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 tsp salt
  • 4 large garlic cloves, finely chopped
  • 3/4 tsp dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28 oz) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish or vegetable stock
  • 1 bay leaf
  • 1 1/2 pounds littleneck clams, scrubbed
  • 1 1/2 pounds mussels, scrubbed, debearded
  • 1 pound assorted firm-fleshed fish fillets such as cod or salmon, cut into 2-inch chunks

All you do:

  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt and sauté until the onion is translucent, about 10 minutes.
  2. Add the garlic and 3/4 teaspoon red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  3. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the fish and simmer gently until the fish are just cooked through and the clams are completely open, stirring gently, about 5 minutes longer (discard clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes. Discard the bay leaf.
  4. Ladle the soup into bowls and serve with crusty baguette bread.

Recipe Spotlight: Responsible Choice Seafood Doesn’t Have to Break Your Grocery Budget

When people tell me they’d like to add more seafood to their diets and are looking for some budget-friendly options, I push them toward Pacific cod, tilapia, catfish, mussels and clams.

Responsible Choice swai is another good choice. It’s a product of Vietnam and is very much like catfish. It’s very reasonably priced. Right now, Hy-Vee is selling two one-half pound fillets for $5.

Pacific cod ranges between about $7 and $8 per pound, which is very affordable when you consider a pound will feed four people.

Mussels and littleneck clams run range from about $5 to $6 a pound and can stretch a food budget. Recipes are very basic, using olive oil, garlic and shallots, some fresh Italian herbs and liquid, either white wine or citrus juice. Don’t forget to buy a loaf of crusty baguette bread for $1.99 to sop up that good broth.

Fish tacos are a hot food trend right now, and they don’t use many ingredients, which makes this an affordable meal. The same goes for blackened catfish, which has a lot of spices, but most people have them in their cupboards already, so it’s easy to throw together. This recipe can also be used with swai.


Spicy Tilapia Fish Tacos with Cabbage Slaw

Serves 4.

All you need:

  • 1 pound tilapia fillets
  • Old Bay Blackening Seasoning, as needed
  • 2 cups cabbage slaw mix
  • 1 red pepper, sliced thinly
  • 3 green onions, thinly sliced
  • 3 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1/4 cup olive oil
  • salt and black pepper, to taste
  • 1 container Hy-Vee peach mango salsa
  • 6 to 10 soft or hard corn or flour tortillas

All you do:

1. Preheat oven to 400 degrees. Place fish on a prepared sheet pan and season with Old Bay Blackening Season. Bake in the oven for 8 to 10 minutes, or until fish flakes easily with a fork.

2. Toss cabbage with red pepper, green onion, rice wine vinegar, sugar and olive oil; season to taste with salt and black pepper.

3. To assemble tacos, place flaked tilapia on tortilla shells. Top with cabbage slaw and peach salsa.


Blackened Catfish with Fresh Lemon

All you need:

  • 2 tbsp Spanish paprika
  • 1 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp ground cumin
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 (5 oz each) catfish fillets, skinned
  • 2 tbsp vegetable oil
  • 2 to 4 tbsp sweet cream butter, softened
  • 5 fresh lemon wedges

All you do:

1. In a pie plate, combine paprika, cayenne, thyme, oregano, chili powder, garlic powder, onion powder, cumin, nutmeg, salt and pepper.

2. Pat dry the fish and roll in the blackening spice mixture.

3. In a large sauté pan, heat 2 tablespoons oil until nearly smoking. Place catfish fillet in pan and cook 3 to 4 minutes on each side or until done. To serve, top each fillet with a little softened butter and fresh lemon wedge.

Recipe Spotlight: Pacific Cod Takes on the Flavor of Vegetables when Cooked in Parchment Bag

Cooking cod, a mild, white fish that takes on the flavor of the vegetables and the sauces it’s cooked with, in parchment paper is a foolproof way to keep it moist.

If fish is cooked this way, it’s easy to avoid some of the common misgivings people have when cooking fish – that it’s going to be raw or undercooked, or that it’s going to be too dry.

Here’s an easy way to determine if fish is correctly cooked: When you press your palm, it gives some. Fish should do the same, and give just a bit when pressed. Remember, when fish come out of the oven, it will continue to cook for a couple of minutes.

A basic rule of thumb is to bake fish about 10 to 12 minutes per inch of thickness in a 425-degree oven.

Pacific cod is one of the Responsible Choice selections in the Hy-Vee seafood case. It’s from a well-managed fishery that has limits in place to ensure fish will be around for future generations to eat and enjoy.

The recipe below departs from the standard lemon and dill sauce that people can tire of, using dry white wine, fresh thyme and lemon zest. Here’s another bonus: Clean-up is super easy.

Some other variations include blood orange, which are in season right now and are very good with fish. I also like to add some fresh fennel for variety.


Cod En Papillote with Fresh Vegetables

All you need:

  • 2 garlic cloves, minced
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp plus 3 tsp olive oil
  • 1 tbsp minced shallot
  • 1/4 cup lemon juice
  • 1 1/2 tbsp dry white wine
  • 1 1/2 tsp lemon zest
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp chopped fresh thyme
  • 3 (5 oz each) cod fillets
  • 1 bunch asparagus, ends trimmed
  • 1/2 cup roasted red peppers
  • 1/2 cup shredded carrots
  • 1 parchment bag

All you do:

  1. Mash garlic and salt to a paste. Melt butter and 1 tablespoon oil in nonstick pan over medium heat. Add garlic paste and shallot; stir until pale golden, about 1 minute. Stir in lemon juice, wine, zest and black pepper. Remove from heat.
  2. Preheat oven to 375 degrees. Drizzle 1 teaspoon of oil inside the bag. Place cod fillets in the bag and spoon generous tablespoons of garlic-lemon sauce over fish; season with about 1/2 teaspoon of thyme. Cover with asparagus, roasted red peppers and shredded carrot. Roll the parchment bag up, enclosing completely and seal with a paperclip.
  3. Bake fish until just opaque in center and vegetables are crisp-tender, about 15 to 20 minutes. Serve immediately by ripping open the parchment bag, allowing steam to escape.