Recipe Highlight: Hy-Vee Responsible Choice Seafood for any Occasion

The following three recipes show how versatile Hy-Vee Responsible Choice seafood can be, whether you’re planning an intimate dinner party, snuggling up near a fire on a cool autumn night or planning a down-home party on the bayou.

Any of these dishes pair well with a dry white wine such as a buttery Chardonnay or Elk Grove Vineyards Pinot Noir Rose, 2013.


Herb-Panko Encrusted Baked Cod with Lemon Butter Sauce

Serves 4

All you need:

  • 4 (5 oz each) portions fresh or frozen cod fillets
  • 2 cups panko bread crumbs
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp salt
  • 2 tbsp minced fresh thyme
  • 1 tbsp minced fresh parsley
  • 1 1/2 tbsp Dijon mustard, divided
  • 1 lemon, juiced
  • 1 (4 oz) stick unsalted butter, melted

All you do:

For the fish:

  1. Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray.
  2. Pat dry the fish fillets with a paper towel and set aside.
  3. Mix the panko, lemon pepper seasoning, salt, thyme and parsley together in a rimmed dish.
  4. Spread one-fourth of the mustard on top of each fish fillet, then dip the top of fish into panko mixture, pressing lightly to help it stick. Transfer the fish to the baking sheet.
  5. Bake for about 15 to 20 minutes or until fish flakes easily with a fork.

For the sauce:

  1. While fish is baking, place the lemon juice in a small saucepan on medium heat.
  2. Melt the butter separately.
  3. Slowly drizzle the melted butter, a little at a time, into the lemon juice while whisking until slightly thick.
  4. Serve with the fish.

For a side dish, try whole grain brown rice and crispy kale.


Seafood in Spicy Broth

All you need:

  • 1/4 cup Hy-Vee olive oil
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried crushed red pepper
  • 1 cup dry white wine, such as Secateurs Chenin Blanc 2012
  • 1 (28 oz) can diced tomatoes
  • 24 small littleneck clams (about 2 1/2 pounds total), scrubbed
  • 24 farmed mussels (about 1 1/2 pounds total), debearded
  • 20 Responsible Choice sea scallops, washed, dried and cut in half
  • 1/2 cup fresh torn basil leaves
  • French baguette from the Hy-Vee Bakery

All you do:

  1. Heat the oil in a heavy large pot over medium heat.
  2. Add the garlic, bay leaf and crushed red pepper, Sauté until the garlic is fragrant, for 1 minute.
  3. Add the wine and bring to a boil.
  4. Add the tomatoes and bring to a simmer. Simmer until the tomatoes begin to break down, about 5 minutes.
  5. Stir in the clams. Cover and cook for 5 minutes.
  6. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 more minutes.
  7. Using tongs, transfer the opened shellfish equally to 4 serving bowls. Discard any shellfish that do not open.
  8. Add the scallops and basil to the simmering broth. Simmer for about 2 minutes.
  9. Discard the bay leaf. Divide the scallops and broth among the bowls and serve with warm bread.

Molly’s Blackened Catfish Recipe

This is one of those recipes that requires a little bit of prep work and some patience, but the wait and the work are definitely worth it. This is another example of how versatile this fish can be. Try this at your next feast for family or friends.

All you need:

  • 2 tbsp sweet paprika
  • 2 1/2 tbsp salt
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cayenne pepper
  • 2 tsp lemon pepper
  • 1 tsp whole thyme leaves
  • 4 catfish fillets (total weight about 3 pounds)
  • 1/2 stick (2 oz) butter
  • 1/4 cup Hy-Vee olive oil

All you do:

  1. Mix paprika, salt, onion powder, garlic powder, cayenne pepper and lemon pepper together. This can be made ahead and stored in a lidded jar.
  2. Heat a black iron frying pan for at least 10 minutes over very high heat.
  3. Cut each of the fillets in half. Melt the butter and mix with the olive oil
  4. Place the spice mix on a plate.
  5. Dip the fish into the butter and oil and then dredge on both sides in the spice mix.
  6. Fry in a very hot pan just a few minutes on each side.

Source: Camp Cook

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.

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