Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

Serves 4

All you need:

  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 1 jalapeño, seeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp agave nectar
  • Kosher salt and pepper, to taste
  • 4 (5 oz each) Responsible Choice Yellowfin tuna fillets
  • 1 tsp blackening spice
  • Fresh side salads or grilled asparagus, for serving

All you do:

  1. In a medium-sized bowl, combine mango, red onion, red pepper, jalapeño, cilantro, lime juice and agave nectar. Season to taste with salt and pepper. Refrigerate for one hour to bring out the flavors.
  2. Preheat grill. Season tuna with blackening spice and grill over high heat for 90 seconds to 2 minutes per side for rare to medium-rare. Set aside.
  3. Top each tuna steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.

Responsible Choice Shrimp with Blue Moon Glaze

All you need:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp sriracha
  • juice of ½ lemon 8 oz Responsible Choice raw shrimp, peeled and deveined
  • steamed rice or quinoa, for serving

All you do:

  1. Saute garlic in olive oil in a large skillet until fragrant, about 2 minutes.
  2. Add beer and simmer for about 2 minutes.
  3. Stir in honey, sriracha and lemon juice; simmer until thickened, 2 to 3 minutes.
  4. Add shrimp and cook for 1 to 2 minutes per side.
  5. Serve over rice or quinoa.

Tip: If the sauce hasn’t thickened enough after the shrimp has cooked, remove the shrimp to a separate bowl and reduce the liquid until thick enough to coat the back of a spoon.

Recipe Spotlight: Responsible Choice Shrimp Pesto Pasta

All you need:

  • 1 (19 oz) pkg frozen cheese tortellini
  • 1 tbsp olive oil
  • 1 pound peeled and deveined raw Responsible Choice shrimp
  • 1/4 cup prepared pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Prepare tortellini pasta according to package directions.
  2. In a large skillet over medium-high heat, add olive oil and Responsible Choice shrimp. Cook for 2 minutes, and flip shrimp over.
  3. Stir in pesto, red peppers and baby spinach and cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  4. Toss with prepared pasta and serve warm or cold.

Recipe Spotlight: Bairdi Crab Gnocchi

Bairdi Crab Gnocchi

All you need:

  • 2 (16 oz each) pkg gnocchi
  • 1 pound fresh bairdi crab meat, picked
  • 4 tbsp butter, divided
  • 2 tbsp flour
  • 1 tbsp lemon zest
  • 2 cloves garlic, chopped
  • 2 cups whole milk
  • 4 oz Gruyere cheese, shredded
  • 4 oz Havarti cheese, shredded
  • 1/2 cup chopped fresh parsley, divided
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups panko breadcrumbs

All you do:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil over medium-high heat. Cook gnocchi according to package instructions. Drain and place in a sprayed 9-by-13-inch baking pan.
  3. Stir the crab meat into the gnocchi.
  4. In a large saucepan, melt 2 tablespoons butter over medium-high heat, and whisk in flour. Whisk in lemon zest, garlic and milk until smooth and warmed through.
  5. Stirring constantly, stir in the Gruyere cheese, Havarti Cheese, 1/4 cup parsley, nutmeg, salt and pepper until smooth. Pour over the gnocchi and crab; mix until well incorporated.
  6. Melt remaining 2 tablespoons butter and toss with the breadcrumbs. Sprinkle over gnocchi.
  7. Bake for 20 to 30 minutes or until edges are bubbly. Garnish with remaining parsley before serving.

Recipe Spotlight: Responsible Choice Spicy Tuna Wrap

For a quick lunch or dinner filled with delicious nutrition, try my Responsible Choice Spicy Tuna Wrap.

Hy-Vee Select Solid Light Skipjack Tuna is caught using the pole and line catch method and is highly selective, catching one fish at a time and producing very little bycatch.

Hy-Vee Select Solid White Albacore Tuna is caught using pole and troll gear, considered to be among the most selective and ocean-friendly methods available for catching tuna. Pole-and-troll-caught fishing also targets younger tuna that have lower levels of mercury than older fish caught on longlines.

Responsible Choice Spicy Tuna Wrap

Serves 4.
Spicy Tuna Wrap
All you need:

  • 2 tbsp mayonnaise
  • 2 tsp sriracha
  • 1/2 tsp lemon juice
  • 2 (5 oz each) cans Hy-Vee Select Solid Light Skipjack Tuna or Solid White Albacore Tuna, drained
  • 4 (6 inch) flour tortillas
  • 4 lettuce leaves, divided
  • 4 slices pepper jack cheese, divided
  • 1 cup thinly sliced red pepper, divided
  • 1 cup thinly sliced cucumbers, divided

All you do:

  1. In a small bowl, combine mayonnaise, sriracha, lemon juice and drained until incorporated.
  2. To assemble the wraps, top each flour tortilla with a piece of lettuce, a slice of cheese, 1/2 cup tuna salad, 1/4 cup red peppers and 1/4 cup cucumbers.
  3. Fold tortillas over.

Recipe Spotlight: Grilled Responsible Choice Salmon with Corn and Blueberry Relish

As the grills make their summer debut, enjoy this grilled Responsible Choice Salmon with two fabulous flavors of summer: sweet corn and juicy blueberries.


Grilled Responsible Choice Salmon with Corn and Blueberry Relish

Serves 4

All you need:

  • 2 ears sweet corn or 1 1/2 cups frozen corn
  • 1/2 medium red onion, diced
  • 1 cup fresh blueberries
  • 1 medium jalapeño pepper, seeded and diced finely
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp cumin
  • 4 (5 oz each) salmon filets
  • Sea salt and cracked black pepper, to taste

All you do:

  1. To cook the corn, boil for 5 to 7 minutes. Cool and cut the kernels from the cob.
  2. To prepare the relish, add the red onion, blueberries and jalapeño to the corn.
  3. Combine the vinegar, lemon juice, honey and cumin in a jar with a tightly fitting lid and shake.
    Stir into the relish.
  4. To grill the salmon, heat grill to high. Season salmon with salt and pepper. Grill the salmon, skin-side-down, covered, until golden brown and a crust has formed, 3 to 4 minutes. Turn the salmon over and grill for 3 to 4 minutes for medium doneness.
  5. Transfer salmon to plates and serve each one with 1/4 of the corn and blueberry relish.

Recipe Spotlight: Peach and Seared Responsible Choice Scallop Salad

This recipe produces delicious food without feeling any tinges of guilt. Fresh, nutritious peaches and Responsible Choice North Atlantic sea scallops allow you to enjoy a delicious mix of flavors.


Peach and Seared Scallop Salad

Serves 4.

All you need:Peach and Seared Scallop Salad

  • 3 tbsp butter, divided
  • 1 peach, pitted and thinly sliced
  • 2 tbsp brown sugar
  • 1 pound Responsible Choice North Atlantic sea scallops (10 to 20), thawed
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 cups arugula
  • 1/2 cup balsamic vinaigrette
  • 1/2 cup sliced red onion, separated into rings
  • 1/4 cup chopped pecans
  • 1/2 cup crumbled feta cheese

All you do:

  1. In a small skillet, melt 1 tablespoon butter over medium-high heat. Add sliced peaches and cook for 2 minutes. Stir in brown sugar and cook for 2 to 3 minutes until peaches begin to caramelize and the sauce thickens. Set aside.
  2. In a medium skillet over medium-high heat, melt the remaining 2 tablespoons of butter. On a separate plate, season scallops with salt and pepper. Add scallops to the skillet and sear for 1 1/2 to 2 minutes until golden brown. Turn scallops and brown for another 1 1/2 to 2 minutes. The scallops will still be translucent in the center. Set aside.
  3. For salad assembly, divide equally onto 4 plates the arugula, peaches, balsamic vinaigrette, red onion rings, pecans and feta cheese. Top each salad with scallops and enjoy!

Recipe Spotlight: Responsible Choice Verlasso® Atlantic Salmon Featured with a Fresh Take on Salsa

New recipes are exciting to try, especially with the change of seasons. This spring, try one of my favorite healthier options that is sure to grab your guests’ and family’s attention.

Sourced from farms off the coast of Chile, Verlasso® Atlantic farmed salmon is packed with omega-3s to protect heart health, reduce risk of heart disease and stroke, as well as improve blood vessel function and symptoms of immune and inflammatory disorders. A natural choice for anyone looking for health-conscious meals, farmed salmon is also high in protein, essential amino acids and vitamins.

Verlasso® Atlantic Salmon is rated as a Yellow “Good Alternative” by Monterey Bay Aquarium’s Seafood Watch program due to the lower amount of fishmeal and fish oil in the feed compared to typical salmon farms.

Give your taste buds and your diet a fun, healthy kick with this recipe.


Responsible Choice Blackened Verlasso® Atlantic Salmon with Mango Salsa

Serves 4

All you need:Verlasso Atlantic Salmon

  • 1 ripe mango, pitted, peeled and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 1 jalapeno, seeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp agave nectar
  • Kosher salt and pepper, to taste
  • 4 (5 oz) Responsible Choice Verlasso® Atlantic Salmon fillets
  • 1 tsp blackening spice
  • Fresh salad or grilled asparagus, for serving

All you do:

  1. Combine mango, red onion, red pepper, jalapeno, cilantro, lime juice and agave nectar in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for 1 hour to bring out the flavors.
  2. Season salmon with blackening spice.
  3. Cook salmon in a medium skillet over medium-high heat with skin side up for 3 minutes. Flip and cook for 3 to 4 minutes until opaque and flaky. Set aside to rest.
  4. Top each fillet with a generous portion of mango salsa.
  5. Serve with a side of fresh salad or grilled asparagus for a complete meal.

Recipe Spotlight: A Tangy Twist on Responsible Choice Belize Shrimp

We don’t typically think about seafood as a source of antioxidants, but shrimp features two unique antioxidants in its nutrient composition. The first, astaxanthin, is receiving attention in the latest health research for its anti-inflammatory and antioxidant properties. The second is the mineral selenium, which is known to aid in minimizing risks associated with heart failure, forms of cardiovascular disease, type 2 diabetes and depression.

Packed with protein and low in calories, Hy-Vee’s Responsible Choice Belize shrimp is sourced from Royal Mayan Shrimp Farms and is certified by the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) standard to a 3 Star level, providing assurance that the shrimp was produced responsibly.


Check out my tangy twist on Responsible Choice Belize Shrimp, and add a healthy dish to your meal line-up this week.

Chipotle Lime Responsible Choice Shrimp

Serves 4
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All you need:

  • 1 pound raw Responsible Choice shrimp, peeled, deveined
  • 1/4 cup diced chipotle peppers in adobo sauce
  • 2 tsp lime zest
  • 2 tsp fresh lime juice
  • 1/2 tbsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp minced fresh cilantro
  • Hot cooked rice, for serving

All you do:

  1. In a medium bowl, combine the shrimp, chipotle pepper, lime zest, lime juice, cumin, salt and black pepper.
  2. Heat the olive oil in a large saucepan over medium-high heat.
  3. Add the shrimp to the hot oil. Cook shrimp for 2 minutes; flip them over and cook for another 1 to 2 minutes until pink and opaque.
  4. Garnish with cilantro and serve over rice.

Recipe Spotlight: Responsible Choice Barramundi with Lemon Basil Sauce

This recipe features the favorite flavor combination of lemon and basil, with Responsible Choice barramundi as the headliner. It’s simple, refreshing and filling.


Responsible Choice Barramundi with Lemon-Basil Sauce

Serves 4

All you need:

  • 4 Responsible Choice barramundi fillets, skin on
  • 1 tsp lemon pepper
  • 1 tbsp olive oil
  • 1/2 cup salted butter
  • 2 cloves garlic, minced
  • 3 tbsp white flour
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 to 3 tbsp thinly sliced fresh basil leaves
  • Kosher salt and pepper, to taste

All you do:

  1. Preheat oven to 375 degrees.
  2. Season fish with lemon pepper. In a large skillet over medium-high heat, cook fillets for 3 to 4 minutes with skin side up in olive oil. Flip over and cook for 2 to 3 minutes, depending on thickness, until flaky and opaque. Transfer the fish to each of 4 plates and keep warm. Return pan back to the stove.
  3. Place the butter and garlic in the pan and cook over medium heat for 1 to 2 minutes, until garlic is fragrant. Add flour; mix until all incorporated. Add lemon juice, white wine and basil and cook until slightly thickened. Salt and pepper to taste.
  4. Spoon lemon-basil sauce over fish before serving.