Barbecue Shrimp

Join us for an in-store demo this week or make these simple, delicious barbecue shrimp on your grill at home!

All you need:

1 pound jumbo shrimp, peeled and deveined
1 tbsp Emeril’s Essence
2 tsp Hy-Vee Select lemon-flavored olive oil

All you do:

  1. Soak 4 bamboo skewers in water for at least 30 minutes. Drain and set aside.
  2. Preheat grill to medium.
  3. Toss together shrimp, Essence and lemon olive oil in a medium bowl. Thread 3 or 4 shrimp onto each skewer leaving space between each shrimp.
  4. Place on grill rack. Cook for 3 minutes. Turn and cook for an additional 3 minutes or until shrimp is pink and firm.

Honey Lime Shrimp

Recipe courtesy of The Mazzetta Company.

All you need:

1 pound shrimp, peeled
1/3 cup honey
2 tbsp white vinegar
2 tbsp chopped chives
1/4 cup olive oil
1 tsp red pepper flakes, optional
2 garlic cloves, minced
2 tbsp Dijon mustard
salt & pepper, to taste
1 tbsp butter

 

All you do:

  1. Combine all ingredients except the shrimp and butter. Marinate the shrimp in half of the honey mixture for 20 minutes. Place the other half of the mixture aside.
  2. After shrimp is done marinating, heat the butter over high heat in frying pan. Reduce heat and add shrimp. Cook for about 2 minutes on the first side and 1 minute on the second side, or until shrimp is done.
  3. Add the remaining honey mixture. Serve immediately.

Wild-Caught Alaskan Pollock

Wild-caught Alaskan Pollock hail from the icy waters of Alaska, and its lean, snowy-white meat, delicate texture and mild flavor make it an extremely versatile and healthy seafood choice.

It’s high in protein and a great source of omega-3s – which both benefit health. From source to plate, Responsible Choice Wild Alaska Pollock is one of the most abundant and sustainable species on the planet.

Participating Hy-Vee stores will be sampling Wild Alaskan Pollock this week: Friday, April 5 from 4 p.m. to 7pm, and Saturday, April 6 from 11 a.m. until 2 p.m.

 

Alaskan Leader Seafoods: Meet The Captain

Meet Alaskan Leader Seafoods, Hy-Vee’s newest Alaska cod supplier. Alaskan Leader has grown to be one of the largest and most productive longline businesses through the construction of new fishing vessels, the acquisition of additional Alaskan fishing rights, and the development of both commodity and value-added initiatives that increase the economic value to the company’s sustainable resources.

Longline fishing—one hook, one fish—produces some of the world’s most delicious seafood through the careful handling of individually hooked fish. Lovers of great Alaskan seafood can enjoy Wild Alaska Cod, available now at Hy-Vee.

Breaded Fish Tacos With Hatch Pepper Crema

It’s like fish and chips in a taco, only instead of chips, there’s an addictive hatch pepper crema sauce that will make you want to have seconds.

 

 

 

 

 

 

 

All you need:
1/2 cup cornmeal
1 1/2 tsp Hy-Vee ground cumin
1 1/2 tsp ground coriander
1 pound tilapia fillets, thawed if frozen
Hy-Vee salt
1 (5.3 oz) container Hy-Vee plain Greek yogurt
1/4 cup fresh cilantro, chopped, plus additional for garnish
2 cloves garlic
1 lime, zested
1/4 cup Culinary Tours hatch green chili street taco sauce
8 (6-inch) gluten-free yellow corn tortillas
1 cup Culinary Tours mild Texas corn salsa, drained
1 cup red cabbage, shredded

 

All you do:

  1. Preheat oven to 375 degrees. Spray a metal cooling rack with nonstick cooking spray and place over a large baking sheet. Set aside.
  2. In a small bowl, whisk together cornmeal, cumin, and coriander; set aside.
  3. Season tilapia filets on both sides with kosher salt. Cut tilapia into large strips and spray with nonstick spray. Toss the tilapia with the cornmeal mixture, pressing so mixture sticks. Transfer fish onto prepared wire rack. Spray fish with nonstick spray. Bake 10 to 12 minutes or until fish is golden brown and reaches an internal temperature of 145 degrees.
  4. While fish is cooking, combine Greek yogurt, cilantro, garlic, lime zest, and street taco sauce in a blender. Blend until smooth. Refrigerate until ready to serve.
  5. Once fish has finished cooking, place 1 to 2 strips of tilapia on top of corn tortillas. Top with corn salsa, shredded cabbage, hatch pepper crema, and garnish with cilantro, if desired. Fold tortillas in half and serve immediately.

Dish On Fish: How Seafood Helps Your Resolutions Stick

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish on Fish:

If you’re considering revamping your diet a bit in the new year, here’s how best to use seafood to help successfully stick to your guns.

If you’re looking to lose weight or eat healthier…

In general, it’s important to set goals for yourself that are specific, measurable and achievable. Adding more seafood to your diet is a great first step to eating healthier, which can help with weight loss. According to the U.S. Dietary Guidelines for Americans, we should aim for at least 2-3 servings of seafood each week. The protein in seafood can help keep you feeling fuller longer, so you eat less overall, and it also helps you maintain muscle mass during weight loss. One key to a healthy diet: eating meals that combine a protein rich in heart-healthy fat (like salmon) with fiber-rich foods like vegetables, fruits and whole grains.

If you want to learn something new…

Learning how to cook is a great way to create new brain cells, expand your horizons and gain a new, impressive skill. Ease into cooking your favorite seafood by exploring our Seafood Supper Club series, which takes you step-by-step through some of our favorite easy-to-make seafood recipes. Some of our don’t-miss Seafood Supper Club dishes include: Honey Garlic Shrimp SkewersSpicy Sheet-Pan SalmonEasy Avocado-Crab BennyInstant Pot Shrimp & Grits, and Creamy Clam Chowder. Plus, eating more seafood every week is important for keeping our brains healthy as we age.

If you’re looking for ways to spend more time with friends and family…

Spending more time with those you cherish is a beautiful resolution to make. If you’ve decided to go this route with your new year’s goals, commit to hosting a monthly dinner party or restaurant-inspired family meal with a plan to add a new seafood recipe each time!

You can either rotate the hosting duties among members of the group or make it a potluck, setting the stage for adding lots of fun new foods and dishes to your repertoire. And, you know we’re big proponents of bringing your kids into the kitchen, because there’s really no better way to get them to try new things, especially different types of seafood!

If you’re aiming to be less stressed…

Lucky for you, the omega-3s in seafood can help boost your mood! Just like we mentioned above, you’ll want to incorporate seafood into your diet 2 to 3 times a week for maximum benefits.

Parmesan-Crusted Cod Fillets Meal

 

 

 

 

 

Serves 4.

All you need:

4 (3 oz each) cod fillets
1/4 cup Hy-Vee breadcrumbs or crushed Ritz crackers
1/4 cup Hy-Vee grated Parmesan cheese
1 tbsp Italian dressing
1 tsp Hy-Vee garlic powder
1 tbsp Hy-Vee lemon juice
Kosher salt and black pepper, to taste
Hy-Vee Select olive oil

Suggested sides:
Hy-Vee Fiesta frozen vegetable blend, prepared
Individual strawberry applesauce cups

 

 

All you do:

  1. Preheat oven to 425 degrees. Thaw and wash cod fillets, if frozen. Pat dry on paper towels.
  2. Combine crumbs, Parmesan cheese, Italian seasoning and garlic powder on a plate, mixing well.
  3. Pour 1 tablespoon lemon juice onto separate plate.
  4. Working 1 fillet at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt and black pepper. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the Parmesan mixture, patting it all over fillet to coat.
  6. Place in an oiled baking dish; repeat with remaining fillets.
  7. Sprinkle a little lemon juice over fillets and drizzle them lightly with olive oil.
  8. Bake at 425 degrees for about 20 minutes or until they easily flake with a fork and edges are browning (sprinkle more Parmesan on top if desired). Serve with vegetables and applesauce cups.