Seafood Recipes

  • 24 hours before you’ve decided to prepare your Seafood purchase, remove from freezer and place in your refrigerator to fully defrost.  
  • Once defrosted, take your Seafood purchase out of your refrigerator 15 minutes before cooking and allow it to come to room temperature.
  • DO NOT: Do not attempt to defrost your Seafood purchase at room temperature or under running water. 



Char Siu style Chilean Sea Bass  



Serves: 2 

Prep time:  20 min. 

Cook time: 15 min. 


(2) The Seasoned Carte Chilean Sea Bass Filet 

 Char Siu marinade: 

  • 1/4 cup hoisin sauce 
  • 1/4 cup soy sauce 
  • 1 tablespoon rice vinegar (or dry sherry) 
  • 1 tablespoon honey 
  • 2 tablespoons brown sugar 
  • ½ tsp. sesame oil 
  • 1 tsp. garlic, minced 
  • 1 tsp. fresh ginger, minced 
  • 1/8 tsp. ground cinnamon 
  • 2 Tbsp. olive oil (can use avocado, canola, etc.) 
  • 1 Tbsp. sesame seed (optional) 
  • Salt and pepper 


    1. Add all ingredients of glaze to bowl and mix well to combine. Set aside. 

    2. Pat fully defrosted Chilean Sea Bass dry with paper towels and season with salt and pepper. Place in a high sided pan or resealable zip style plastic bag and pour marinade over Chilean Sea Bass.  

    3. Place in refrigerator to marinate for at least 1 hour (up to 3 hours), turning fish over halfway through time.  

    4. After marinated, remove from refrigerator and preheat oven to 400°F.  

    5. Remove fish from marinade and place in an oven safe baking dish. Drizzle some of the marinade on top of the fish.  

    6. Place fish in oven for 12-15 minutes, until internal temperature reaches 145°F. (marinade will reduce and caramelize on the fish, so the fish should be a deep brown color).  

    7. Sprinkle Chilean Sea Bass with sesame seed if desired.  

      Chef's Notes: 

      • Serve Chilean Sea Bass with roasted cauliflower or broccoli 
      • Use 5 spice seasoning in place of the fresh ginger and cinnamon for a more complex flavor profile 
      • Garnish with a mixture of black and white sesame seeds, or add chopped scallion 



      Grilled South African Lobster Tails



      Serves: 2 

      Prep time: 15 min. 

      Cook time: 9-11 min. 


      • 2 The Seasoned Carte South African Lobster Tails
      • 2 Tbsp. Lemon Garlic Herb Butter, melted 
      • 1 Tbsp. Olive oil 
      • 2 Tbsp. chopped parsley 
      • 1 lemon, cut in half 
      • Salt and pepper 


        1. Preheat outdoor charcoal or propane grill to high. 

        2. Split Lobster Tails completely through, separating the two halves, and laying them shell side down on a platter or plate.

        3. Season Lobster Tails with kosher salt and fresh cracked black pepper. 

        4. Mix olive oil into melted butter and spoon over split Lobster Tails 

        5. Place on grill, meat side down, and cook for 6-7 minutes. (if flare ups of flame occur, lower grill to medium flame, or move Lobster Tails slightly away from direct flame) 

        6. Flip them and allow to cook 3-4 more minutes, allowing the shells to obtain a deep red color.  



        Roasted South African Lobster Tails




        Serves: 2

        Prep time: 15 min. 

        Cook time: 9-11 min. 


        • The Seasoned Carte South African Lobster Tails
        • ½ Lemon, cut in slices (reserve other half) 
        • ½ Orange, cut in slices (reserve other half) 
        • 6 sprigs dill 
        • 4 sprigs rosemary 
        • 2 clove garlic, lightly crushed 
        • 4 Tbsp Lemon Garlic herb butter 



        1.  Preheat oven to 400°F  

        2. Carefully melt butter in microwave oven, or in small sauce pan on stove top. 

        3. On a sheet pan or other oven safe dish, place the lemon and orange slices in two lines, and scatter the herbs, and garlic. Set aside. 

        4. Use a pair of kitchen shears, or a sharp chefs knife, to cut through center of Lobster Tails shell (just shell- do not cut through meat), starting from wide end and cutting almost to fin, without cutting fin. 

        5. Carefully separate shell halves and loosen Lobster meat, pulling meat up away from shell, being careful not to separate meat from fin end.  

        6. Carefully close the shell halves back together underneath the meat, and arrange the meat on top, and place Lobster Tails on top of lemon and orange slices on prepared sheet pan. 

        7. Season Lobster Tails with salt and pepper, brush with melted butter, and add wine to pan. 

        8. Place pan in preheated oven and cook for 13-15 minutes, until Lobster Tails is firm and has reached an internal temperature of 145°F. 

          Chef’s Notes: 

          • Serve Lobster Tails on orange and lemon slices, and squeeze reserved lemon and orange over cooked lobster before serving. 
          • Try different herbs in place of dill and rosemary, such as thyme and oregano. 
          • Season Lobster Tails with smoked paprika or crushed red pepper flakes for a flavor boost. 



          Cucumber Herb Octopus Ceviche Salad




          Serves: 2-4 

          Prep time: 20 min.

          Cook time: 2 hours for marinating 


          • 8oz. The Seasoned Carte Fully Cooked Spanish Octopus Legs   
          • 1/3 cup red onion, thinly sliced 
          • 1 medium sized cucumber, sliced into half moons 
          • ½ cup grape tomato, cut in half 
          • Zest of 1 lime 
          • 3 Tbsp. Lime juice 
          • 1 Tbsp. granulated sugar 
          • 1 ½ Tbsp. cilantro, chopped 
          • ½ cup hot peppers, such as jalapeno, serrano, etc. (about 2-3 each), sliced into rounds 
          • ½ tsp. garlic, chopped 
          • kosher salt and fresh black pepper  


            1. Cut Cooked Octopus into pieces (1/2” to 1”) and add to a bowl. Add remaining ingredients into bowl with Octopus, mix well, cover with plastic wrap, and place in refrigerator.  

            2. Allow Octopus salad to marinate for 2 hours, before removing from refrigerator and checking for seasoning. Re-season with salt, fresh black pepper or chopped cilantro if necessary and enjoy.  

              Chef's Notes: 

              • Drizzle finished Octopus salad with 2 Tbsp. extra virgin olive oil before serving. 
              • Add fresh basil before serving 
              • Add sliced celery or grated carrot for extra crunch 
              • Serve this Octopus salad as an appetizer, or over mixed greens for an entrée 




              Hot Honey Salmon 



              Serves: 2 

              Prep time: 15 min. 

              Cook time: 12-15 min. 


              • (2) 6oz. The Seasoned Carte  Alaskan Sockeye Salmon Filet  
              • 2 Tbsp. cooking oil (vegetable, canola or avocado work well) 
              • 2 Tbsp. honey 
              • 2 tsp. hot sauce 
              • 1 tsp. orange juice 
              • 3 clove garlic, whole, smashed 
              • ½ lemon or orange, cut into wedges. 
              • 1 Tbsp. butter 
              • Parsley or cilantro chopped for garnish 
              • Jalapeno slices for garnish 
              • Chopped scallion for garnish 


                1. Pat defrosted Salmon dry with paper towels and season both sides with salt and pepper. 

                2. In a bowl, mix honey, hot sauce, citrus juice until combined and set aside. 

                3. Heat pan over medium heat and add oil. 

                4. Place Salmon in pan skin side down and cook for 5-6 minutes. 

                5. Turn it over and add garlic to pan continuing to cook for 3-4 minutes. 

                  Add honey mixture and citrus wedges to pan and cook for 1 minute longer to an internal temperature of 140. 

                6. Turn it over so skin side is down again and add butter to pan. Turn off flame and swirl pan allowing butter to incorporate to honey mixture. Spoon sauce over Salmon as it slowly thickens. 

                7. Remove Salmon to a plate, spoon sauce over, and garnish as desired. 

                  Chef's Notes:

                  • Experiment with different hot sauces to create unique hot honey mixtures 
                  • Experiment with different citrus - I used orange, but try lemon, lime, pineapple!  
                  • I smash the garlic to avoid burning the garlic, but also so that the garlic flavors the honey, but can be picked out after cooking to not eat it. 



                  Almond Crusted Salmon



                  Serves:   2

                  Prep time:  15 min. 

                  Cook time: 12-15 min. 


                  • (2) The Seasoned Carte Alaskan Sockeye Salmon 
                  • 1/4 cup almonds, finely chopped 
                  • 2 Tbsp. panko bread crumb 
                  • 2 Tbsp. olive oil, divided  
                  • 1 Tbsp. Lemon Garlic Herb butter (can substitute plain butter) 
                  • 1 Tbsp. parsley, chopped 


                    1. Place almonds, bread crumb, and parsley on a plate. 

                    2. Pat defrosted Salmon dry with paper towels, drizzle flesh side with 1 Tbsp. olive oil and season with salt and pepper. 

                    3. Place Salmon filet, flesh side down into almond mixture, and gently press to adhere mixture to Salmon. No need to add almond crust to skin side. 

                    4. Place pan over medium high heat and add 1 Tbsp. olive oil and 1 Tbsp. butter.

                    5. Gently lay the Salmon  filet, almond side down, in pan and cook for 3-4 minutes until golden brown. Flip Salmon  and cook an additional 3 minutes. 

                    6. Remove Salmon to a plate. 

                      Chef's Notes:

                      • Serve a lightly dressed salad on top of the Salmon, allowing the almond Salmon to absorb some of the dressing. 
                      • Prepare almond crusted Salmon in 400°F oven for 15 minutes instead of sautéing. 
                      • Add 2 Tbsp. grated parmesan cheese to almond mixture for a flavor boost. 


                      Click here to see Chef's Kagoshima A5 Japanese Wagyu Recipes