Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:

Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

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: Hy-Vee Responsible Choice Shrimp Tacos with Corn Salsa

Sweet corn and summer are synonymous. It’s in such abundance this year that you’ve probably boiled it, microwaved it and grilled it.

If you and your family are looking for a way to enjoy the iconic taste of summer and Hy-Vee Responsible Choice seafood, this recipe gets you to your goal.

It is a simple and refreshing recipe that brings out the fresh taste of sweet corn, and some of summer’s other garden bounties. This would be a great recipe if you have any sweet corn left over from a grill-out the night before.

These tacos are not spicy, but the shrimp have some nice bold flavors to contrast with the simple fresh ingredients of the salsa.


Shrimp Tacos with Corn Salsa

Serves 4.

All you need:

Corn Salsa

  • 2 ears sweet corn
  • 1/2 cup diced red pepper
  • 1/2 cup thinly sliced green onion
  • 1/2 avocado, peeled, pitted, diced
  • 1 tbsp lime juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin

Shrimp Tacos

  • 1 pound raw Hy-Vee Responsible Choice shrimp (16- to 20-count)
  • 1 tbsp agave nectar
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 8 flour taco shells

All you do:

  1. To cook the corn, place in boiling water for 5 to 7 minutes. Cool; cut the kernels from the cob. To prepare the salsa, place the corn, red pepper, green onion, avocado, lime juice, salt, black pepper and cumin in a medium bowl and mix until all incorporated. Set aside in refrigerator.
  2. To prepare the shrimp, thaw, peel and devein shrimp. In a large skillet add the shrimp, agave nectar, paprika, salt, chili powder and cumin; stir to evenly distribute seasonings. Cook shrimp for about 1 to 3 minutes on each side, until shrimp is opaque. Remove from heat.
  3. To prepare the taco, place 3 to 4 shrimp on each taco shell. Add about 1/4 cup corn salsa on top.

Grilling Hy-Vee Responsible Choice Seafood: Let the Grill Do the Work

Grilling is one of the best ways to prepare Hy-Vee’s Responsible Choice fish and seafood in the summertime, but it also can be intimidating. Fish is so delicate that a few wrong steps can cause the fish to fall apart

Two of the top tips are to touch the fish no more than necessary – let the direct heat of the grill do the work for you – and to start with a clean surface lightly sprayed with Hy-Vee non-stick cooking spray.

Wild salmon, which is coming into our stores fresh from Alaska for the next couple of months, is great on the grill. So are halibut steaks, swordfish and tuna. Other fish can work well with some extra precaution, and I’ll get to that later.

Plank it:

A popular way to prepare wild salmon is to cook it on cedar planks, which adds nice smokiness and a cedar flavor to the fish. To plank salmon, just soak the plank in water overnight.

Or, if you want to infuse some other flavors, try soaking the planks in smoked porter beer or an oaked chardonnay.

Pouch it:

If you don’t want to take a chance of the fish sticking, cook it en papillote, which literally means cooking “in paper.” If you’re using parchment paper, as the French recommend, use medium-high indirect heat. Add a little white wine, some fresh herbs and vegetables or citrus fruits, like lemon, orange or grapefruit, and you’ve got a meal in a bag.

A foil pouch also works. Just make sure you poke a few holes in the foil to allow the smoke flavor to infuse.

Marinate it in alcohol:

An alcohol marinade can release a new flavor sensation, but be sure not to overdo it. Alcohol is great for tenderizing meat, so don’t overdo it – 30 minutes tops, just long enough to infuse the flavor. If the fish is in the marinade too long, especially if it’s an acidic marinade, the proteins can begin to coagulate and the cooking process can begin.

Some combinations to think about include tequila-lime scallops, bourbon and brown sugar-glazed wild salmon, whiskey and brown sugar-glazed wild salmon, and vodka and wild salmon.

Skin on or off:

This is a matter of preference. If you’re going to remove the skin, start with the presentation side down on the grill, and flip it only one time, after about 4 minutes.

If you’re going to leave the skin on, that’s the presentation side and there’s no need to flip it. Just make sure the skin is crispy and not mushy.

Again, you don’t want to mess with it too much. It will release itself from the grill when it is cooked. Moving it around on the grill tears up the flesh.

Other fish:

Catfish, tilapia and some of the more delicate white fishes generally don’t hold up well during grilling, but you can still enjoy them. Hy-Vee sells stainless steel fish baskets that will hold them together.

Whole rainbow trout also works well. Score the skin on both sides and slip citrus and herbs under the skin to add more flavor. Some of the herbs that work well include thyme, tarragon, fennel, dill, rosemary and oregano.

Don’t ever do this:

One thing you never want to do is re-cook shrimp. You can reheat it briefly – 30 seconds tops –  but any more than that will make it a rubbery mess.

A good way to grill raw, deveined shrimp is to skewer, add some lemon and pepper and grill a couple of minutes on each side. Be sure you use some of the larger shrimp available in our seafood cases. Shrimp is not a Responsible Choice at Hy-Vee yet, but we’re working on it and will have shrimp that meets our environmental standards by the end of 2015.

Don’t overcook it:

One of the common mistakes in grilling fish is to overcook it. Here’s a guide:

Fillets (tilapia and catfish): 1/2- to 3/4-inch thickness, medium heat for 8 to 10 minutes

Firm steaks (halibut, wild salmon, tuna, swordfish): 1-inch thickness, medium to medium-high heat, 10 minutes

Lobster tails: 8- to 10-ounce, medium heat, 8 to 10 minutes

Raw shrimp (not a Responsible Choice): 21- to 25-count per pound, medium heat, 4 to 5 minutes; under 10-count per pound, 6 to 8 minutes, medium heat

Farmed scallops, clams, mussels: under 12 per pound, medium heat, 4 to 5 minutes

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: Ahi Tuna with Mango Salsa Sizzles with Summer

Finally, it’s grilling season. Ahi tuna, also called yellowfin, is a great fish for the grill because it’s firm, moist and takes very little time to cook – meaning you can get back to enjoying summer.

When choosing Ahi tuna, one of our great Responsible Choice species, look for firm flesh and a bright red color with little to no blood line.

I like this recipe because it is a versatile dish that can be used as an appetizer or it can be paired with a couple of summery side dishes to make a complete meal. It is a great choice whether your goal is to impress your guests with a bright flavor sensation or take care of a weeknight meal in short order.

The mango salsa can be prepared ahead of time and the tuna takes only 4 minutes on the grill, so you won’t be spending a lot of time cooking while your guests wait, which can be a hassle.

This is a great light dish that will leave your guests feeling full and satisfied, without adding a lot of calories.


Grilled Ahi Tuna with Mango Salsa

Serves 4

All you need:

  • 1 ripe mango, peeled, pitted and diced
  • 1/2 small red onion, diced
  • 1/2 red pepper, diced
  • 1 jalapeno, deseeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • Salt and black pepper, to taste
  • 4 (5 oz each) ahi tuna fillets
  • 1 tsp lemon pepper
  • salad or grilled asparagus, for serving

All you do:

  1. In a medium-size bowl, combine the mango, red onion, red pepper, jalapeno, cilantro, lime juice and salt and pepper to taste. Mix until all ingredients are incorporated. Refrigerate for 1 hour to bring out the flavors.
  2. Preheat the grill. Season tuna with lemon pepper and grill on high heat for 90 seconds to 2 minutes per side for a rare to medium-rare steak. Set aside.
  3. Top each steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.

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.