{"title":"Seafood","description":"\u003cp\u003eSashimi-grade fish, wild-caught fillets, shrimp, scallops, and lobster — the best of the catch.\u003c\/p\u003e","products":[{"product_id":"walleye","title":"Walleye","description":"","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121684381732,"sku":"635","price":144.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/1377fcc7-60be-4295-9ca4-3daf12eafc5c.jpg?v=1784592314"},{"product_id":"deep-sea-scallops-1","title":"Deep Sea Scallops","description":"\u003cp\u003e\u003cem\u003e4(Approximately 36 scallops) Pounds\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGiant super-sweet scallops fresh from the cold Icelandic waters. Big enough to make kabobs or on top of any seafood dish!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBroil or sautée\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeafood Salad\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSeafood:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e20 Personal Gourmet Green Lip Mussels\u003c\/li\u003e\n\u003cli\u003e8 Personal Gourmet Colossal Shrimp\u003c\/li\u003e\n\u003cli\u003e8 Personal Gourmet Sea Scallops\u003c\/li\u003e\n\u003cli\u003e1 Personal Gourmet Halibut fillet, cubed\u003c\/li\u003e\n\u003cli\u003e1 Personal Gourmet Kosher Salmon fillet, cubed\u003c\/li\u003e\n\u003cli\u003e20 clams\u003c\/li\u003e\n\u003cli\u003eOlive oil, for sauteing\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eDressing:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 cup roasted red peppers\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup red wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped garlic\u003c\/li\u003e\n\u003cli\u003e1 teaspoon chopped basil leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon chopped oregano leaves\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eSalad greens:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRomaine lettuce\u003c\/li\u003e\n\u003cli\u003eField greens\u003c\/li\u003e\n\u003cli\u003eAssorted vegetables of your choice\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFor the Dressing: combine all ingredients in a blender and blend until smooth.\u003c\/p\u003e\u003cp\u003eSaute seafood in olive oil over medium heat until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.\u003c\/p\u003e\n\u003ch4\u003eCarribean Coconut Scallops\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 personal Gourmet Scallops\u003c\/li\u003e\n\u003cli\u003e1 lemon\u003c\/li\u003e\n\u003cli\u003e6 tablespoons extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e2 cups fresh whole-wheat bread crumbs\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter, melted\u003c\/li\u003e\n\u003cli\u003e½ cup very finely shredded coconut\u003c\/li\u003e\n\u003cli\u003elemon wedges to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eSeasonings:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003esalt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003eOptional: sprinkle in cayenne pepper, chili pepper, or paprika.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinely grate lemon rind, then place it in a dish with the olive oil and mix together. Season to taste, add the scallops tossing to coat, then cover and leave in marinate for 30 minutes covered in the frig.\u003c\/p\u003e\u003cp\u003ePreheat BBQ grill.\u003c\/p\u003e\u003cp\u003ePlace the bread crumbs and coconut in a large bowl, then add your scallops one at a time, toss then until they are well coated.\u003c\/p\u003e\u003cp\u003e(Have your wooden skewers presoaked for at least 30 minutes prior to grilling)\u003c\/p\u003e\u003cp\u003eThread your scallops on the presoaked skewers and lightly drizzle with the melted butter.\u003c\/p\u003e\u003cp\u003eCook the breaded scallops over medium-hot coals, turning once for 8 to 10 minutes.\u003c\/p\u003e\u003cp\u003eTransfer to a large serving dish, garnish with lemon wedges if you like.\u003c\/p\u003e\u003cp\u003eServe immediately.\u003c\/p\u003e\n\u003ch4\u003eGrilled Scallops\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3\/4 cup butter\u003c\/li\u003e\n\u003cli\u003e2\/3 cup chopped onions\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, chopped\u003c\/li\u003e\n\u003cli\u003e1\/4 cup fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e1 pinch salt\u003c\/li\u003e\n\u003cli\u003e1 1\/2 pounds Personal Gourmet Sea Scallops (approx. 20 PG Scallops)\u003c\/li\u003e\n\u003cli\u003e1\/3 cup chopped fresh parsley\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.\u003c\/p\u003e\n\u003ch4\u003eGrilled Shellfish and Potato Salad\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3\/4 pound Personal Gourmet Colossal Shrimp (about 10)\u003c\/li\u003e\n\u003cli\u003e3\/4 pound Personal Gourmet Sea Scallops (about 15)\u003c\/li\u003e\n\u003cli\u003e2 bunches scallions, blanched (about 1\/2 pound)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 pound fingerling potatoes or other small boiling potatoes\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eTo make scallion oil: Chop enough scallions (including greens) to measure about 1 1\/4 cups and in a blender, puree with oil and salt and pepper to taste until smooth. Pour puree through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered.\u003c\/p\u003e\u003cp\u003eBring oil to room temperature before using.\u003c\/p\u003e\u003cp\u003eIn a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.\u003c\/p\u003e\u003cp\u003ePat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.\u003c\/p\u003e\u003cp\u003ePrepare grill.\u003c\/p\u003e\u003cp\u003eGrill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)\u003c\/p\u003e\u003cp\u003eSpoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa. Drizzle shellfish and potatoes with some scallion oil.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 221\u003cbr\u003eCalories from Fat: 107\u003cbr\u003eTotal Fat: 13g\u003cbr\u003eSaturated Fat: 7g\u003cbr\u003eCholesterol: 50mg\u003cbr\u003eSodium: 596mg\u003cbr\u003eTotal Carbohydrate: 15g\u003cbr\u003eProtein: 12g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121684742180,"sku":"620","price":124.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/d2ac4f67-5fc5-4a20-8f92-0a97bd3a67a8.jpg?v=1784592347"},{"product_id":"giant-cooked-shrimp-1","title":"Giant Cooked Shrimp","description":"\u003cp\u003e4 (Approximately 40 Shrimp) Bags\u003c\/p\u003e\u003cp\u003eCleaned, peeled, deveined and fully cooked large Black Tiger Shrimp.\u003c\/p\u003e\u003cp\u003eRecommended Cooking Method:\u003cbr\u003eJust defrost, rinse, pat dry. Serve with cocktail sauce and lemon juice.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCoconut Shrimp and Dip\u003c\/h4\u003e\n\u003cp\u003e1 pound Personal Gourmet large cooked shrimp\u003cbr\u003e1 cup rice flour\u003cbr\u003e1 quart soda water\u003cbr\u003e1\/2 cup fresh coconut flakes (unsweetened)\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eMake a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350° oil.\u003c\/p\u003e\u003cp\u003eHoney Mustard Horseradish Dip:\u003cbr\u003e1 cup mayonnaise\u003cbr\u003e1 1\/2 cups honey\u003cbr\u003e1\/2 cup Dijon mustard\u003cbr\u003e1\/2 cup horseradish\u003c\/p\u003e\u003cp\u003eMix all ingredients well.\u003c\/p\u003e\n\u003ch4\u003eCocktail Sauce\u003c\/h4\u003e\n\u003cp\u003e1 cup ketchup\u003cbr\u003e1\/2 teaspoon lemon zest\u003cbr\u003e2 tablespoons freshly squeezed lemon juice\u003cbr\u003e3 teaspoons prepared horseradish\u003cbr\u003e1\/4 teaspoon Worcestershire sauce\u003cbr\u003eHot sauce, to taste\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eCombine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired.\u003c\/p\u003e\u003cp\u003eMix well and refrigerate until ready to serve.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 84\u003cbr\u003eCalories from Fat: 8\u003cbr\u003eTotal Fat: 0.9g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 166mg\u003cbr\u003eSodium: 190mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121686904868,"sku":"519","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/771e9a37-3d71-4005-b45f-5c03cf9c66b2.jpg?v=1784592429"},{"product_id":"scottish-salmon","title":"Scottish Salmon","description":"\u003cp\u003e10 (8 oz.) Portions\u003c\/p\u003e\u003cp\u003ePremium farmed Atlantic Salmon high in healthy fat-content, giving it a buttery mouth-melting texture. This versatile fish can be grilled, broiled, baked, roasted or pan-seared.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003e4 boneless salmon fillets\u003cbr\u003e¼ cup vegetable oil\u003cbr\u003e½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick\u003cbr\u003e2 garlic cloves, chopped\u003cbr\u003e1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained\u003cbr\u003e1 5oz bag baby spinach\u003cbr\u003e1 ½ tablespoons finely grated peeled fresh ginger\u003cbr\u003e1 teaspoon Asian sesame oil\u003cbr\u003e1 tablespoon soy sauce\u003cbr\u003e1 tablespoon sesame seeds, toasted\u003c\/p\u003e\u003cp\u003ePat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121686970404,"sku":"607","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/9df027da-056e-4e09-85ac-ea10a8bc6d05.jpg?v=1784592445"},{"product_id":"king-salmon","title":"King Salmon","description":"\u003cp\u003eBoneless, skinless, and delicious. King salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. The richest and most flavorful wild Pacific salmon available.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaesar Salad with Grilled Vegetables\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 head of Romaine Lettuce, torn apart or chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, chopped\u003c\/li\u003e\n\u003cli\u003e6 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e4 tablespoons lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e2 hard boiled eggs, mashed\u003c\/li\u003e\n\u003cli\u003e6 tablespoons Parmesan cheese, grated\u003c\/li\u003e\n\u003cli\u003e2 medium zucchini, grilled and chopped\u003c\/li\u003e\n\u003cli\u003e1 cup of eggplant, grilled and chopped\u003c\/li\u003e\n\u003cli\u003e1 small onion, grilled and chopped\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlace the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGRILLED VEGETABLES:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e2 zucchini, sliced\u003c\/li\u003e\n\u003cli\u003e2 yellow squashes, sliced\u003c\/li\u003e\n\u003cli\u003e1 eggplant, sliced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup soy sauce\u003c\/li\u003e\n\u003cli\u003eJuice of 2 medium oranges\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCombine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.\u003c\/p\u003e\u003cp\u003ePlace the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCROUTONS:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 stick (2-ounces) butter, melted\u003c\/li\u003e\n\u003cli\u003e3 slices day-old bread, toasted and broken into bite-size pieces\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon garlic salt\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon dried sage\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon dried thyme\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eMelt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed\u003c\/p\u003e\n\u003ch4\u003eSalmon With Avocado And Cucumber Salad\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSalmon:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 Salmon filets, skinless and 6 ounces each\u003c\/li\u003e\n\u003cli\u003e½ lemon, juiced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh dill, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon garlic salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon pepper\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat oven to 350 º.\u003c\/p\u003e\u003cp\u003eIn a plate combine the dill, garlic salt, paprika and pepper. Set aside.\u003c\/p\u003e\u003cp\u003eBrush all sides of the salmon with the lemon juice.\u003c\/p\u003e\u003cp\u003eDredge the salmon through the dill seasoning, coating all sides and shaking off any excess.\u003c\/p\u003e\u003cp\u003eIn a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.\u003c\/p\u003e\u003cp\u003eTransfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAvocado and Cucumber Salad:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1 tablespoon fresh dill, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon lemon zest\u003c\/li\u003e\n\u003cli\u003e2 lemons, juiced\u003c\/li\u003e\n\u003cli\u003e½ olive oil\u003c\/li\u003e\n\u003cli\u003eRed leaves salad, washed and rinsed well\u003c\/li\u003e\n\u003cli\u003e2 avocados, diced\u003c\/li\u003e\n\u003cli\u003e½ of a large cucumber, outer skin removed and sliced thinly\u003c\/li\u003e\n\u003cli\u003e¼ of a small red onion, shaved\u003c\/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.\u003c\/p\u003e\u003cp\u003eAdd the avocado, cucumber and red onion. And gently mix well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTo assemble:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePlace the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 boneless salmon fillets\u003c\/li\u003e\n\u003cli\u003e¼ cup vegetable oil\u003c\/li\u003e\n\u003cli\u003e½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, chopped\u003c\/li\u003e\n\u003cli\u003e1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained\u003c\/li\u003e\n\u003cli\u003e1 5oz bag baby spinach\u003c\/li\u003e\n\u003cli\u003e1 ½ tablespoons finely grated peeled fresh ginger\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Asian sesame oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds, toasted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.\u003c\/p\u003e\u003cp\u003eAdd salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689067556,"sku":"605","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/962fb38e-ebd7-471b-b510-8e7e92170988.jpg?v=1784592645"},{"product_id":"norwegian-salmon","title":"Norwegian Salmon","description":"\u003cp\u003e\u003cem\u003e10 (7-8 oz.) Norwegian Boneless Filets\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe crystal cool waters of Scandinavia are home to this meaty fish that offers pure and tender cold-water flavor and flexibility to fit perfectly into any style of cooking. This top cut Norwegian Salmon is high in healthy Omega 3.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350° for 20 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eHerb Grilled Salmon\u003c\/h4\u003e\n\u003cp\u003eThaw 4 pieces of Personal Gourmet Kosher Salmon for 15 minutes in cold water. Splash of olive oil, 1\/4 cup parsley, 1\/4 cup chopped basil, 1\/4 cup chopped fresh rosemary, 2 chopped garlic cloves, Salt, pepper, paprika. Make seasoned oil and rub all over thawed Salmon. Grill on medium heat for 6 minutes, turn and grill 6 minutes more, or to desired doneness.\u003c\/p\u003e\n\u003ch4\u003eSushi Rice\u003c\/h4\u003e\n\u003cp\u003e3 1\/3 cups short grain rice, 4 cups water plus 1\/4 cup water, 6 tablespoons rice vinegar, 5 tablespoons sugar, 3 teaspoons salt. Rinse rice in water until water runs clear and drain in colander for 1 hour. Place drained rice in rice cooker or pot with tight-fitting lid and add 4 cups water. Over medium heat, cover and bring to boil. Boil about 2 minutes, reduce heat and simmer 5 minutes. Reduce heat to low and cook about 15 minutes until water absorbed. Remove from heat, remove lid, place towel over pot. Replace lid and let stand 10-15 minutes. Combine vinegar, sugar and remaining 1\/4 cup water in saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into hangiri and spread evenly. Run spatula through rice in slicing motions. While doing this, slowly add vinegar mixture. Add only as much as necessary; rice should not be mushy. Do not refrigerate. Keep in tub covered with cloth until ready to use. Rice will last one day.\u003c\/p\u003e\n\u003ch4\u003eAlison H's Raspberry Cheesecake\u003c\/h4\u003e\n\u003cp\u003eCrust: 2 cups graham cracker crumbs, 3 tsp sugar, 1\/2 tsp cinnamon, 1\/3 cup melted butter. Filling: 2 8oz softened cream cheese, 2 eggs, 3\/4 cup plus 2 tbsp sugar, 1 tbsp lemon juice. Topping: 2 cups sour cream, 4 tbsp sugar, 2 tsp vanilla. Glaze: 1 10oz package frozen raspberries, 1 tbsp cornstarch, 1\/2 cup sugar. Preheat oven to 350. Mix crust ingredients by hand and pat down in ungreased spring form pan. Mix filling ingredients until smooth. Pour into pan on top of crust. Bake at 350 for 25-30 minutes. Top should look dry in center, edges slightly brown. Cool 5 minutes. Mix topping ingredients by hand. Gently spoon topping onto cooled cake. Bake 5-8 minutes until topping looks set. While cake bakes, defrost raspberries in microwave. Cook all glaze ingredients over medium heat, stirring constantly until bubbly and thickened. Cover glaze with plastic wrap, pushing wrap to surface to prevent skin. Refrigerate glaze and cake separately overnight. Spoon glaze over cake first thing in morning.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003eIngredients: 4 boneless salmon fillets, 1\/4 cup vegetable oil, 1\/2 pound shiitake mushrooms stems discarded caps sliced 1\/2 inch thick, 2 garlic cloves chopped, 1 pound baby bok choy trimmed quartered lengthwise rinsed and drained, 1 5oz bag baby spinach, 1 1\/2 tablespoons finely grated peeled fresh ginger, 1 teaspoon Asian sesame oil, 1 tablespoon soy sauce, 1 tablespoon sesame seeds toasted. Pat salmon dry and sprinkle with 1\/2 teaspoon salt. Heat oil in 12-inch skillet over moderately high heat until hot but not smoking. Add salmon and cook turning once until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e\n\u003ch4\u003eBrown Sugar And Red Pepper Rub Salmon\u003c\/h4\u003e\n\u003cp\u003eIngredients: 4 Personal Gourmet Kosher Salmon Fillets, 2 lemons, Splash of olive oil, 1 tablespoon brown sugar, Pinch cayenne red pepper powder, Pinch of salt (kosher sea salt preferred), Fresh ground black pepper. Thaw salmon for 15 minutes in cold water. Mix oil, brown sugar and red pepper in bowl. Season thawed salmon with salt and pepper. Grill over sliced lemons on open grill for 4 to 6 minutes. Brush sugar rub on Salmon when almost done and finish for 2 or 3 more minutes on grill until done.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving: Calories 90, Calories from Fat 5, Total Fat 1g, Saturated Fat 0, Cholesterol 50mg, Sodium 70mg, Total Carbohydrate 0, Protein 20g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689296932,"sku":"602","price":111.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/881386bb-b77d-489d-a700-7ba7cef1f19a.jpg?v=1784592678"},{"product_id":"maryland-crab-cakes-1","title":"Maryland Crab Cakes","description":"\u003cp\u003e24 (2 oz.) Crab Cakes\u003c\/p\u003e\n\u003cp\u003eHand-made Atlantic Blue Crab cakes. These supreme crab cakes are lump meat only and contain less than 15% other ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350 for 12-15 minutes in a preheated oven. (Outside should be a light brown color when fully cooked)\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGrainy Mustard Sauce\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e9 tablespoons unsalted butter, cut into tablespoons\u003c\/li\u003e\n\u003cli\u003e2 shallots, thinly sliced\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon Champagne vinegar\u003c\/li\u003e\n\u003cli\u003e1 1\/4 cups dry white wine\u003c\/li\u003e\n\u003cli\u003e2 fresh thyme sprigs\u003c\/li\u003e\n\u003cli\u003e2 tablespoons heavy cream\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grainy mustard\u003c\/li\u003e\n\u003cli\u003eCoarse salt and freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by 2\/3. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.\u003c\/p\u003e\n\u003ch4\u003eScallion Sauce\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 cup scallion greens, roughly chopped\u003c\/li\u003e\n\u003cli\u003e1\/2 cup (1 stick) unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 cup flat-leaf parsley leaves\u003c\/li\u003e\n\u003cli\u003e1\/2 lemon, juiced, plus more to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 cup heavy cream\u003c\/li\u003e\n\u003cli\u003eCoarse salt and freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.\u003c\/p\u003e\u003cp\u003eHeat cream in a small saucepan until reduced by 1\/2. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 122\u003cbr\u003eCalories from Fat: 37\u003cbr\u003eTotal Fat: 4g\u003cbr\u003eSaturated Fat: 2g\u003cbr\u003eCholesterol: 43mg\u003cbr\u003eSodium: 250mg\u003cbr\u003eTotal Carbohydrate: 12g\u003cbr\u003eProtein: 10g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121690935332,"sku":"575","price":158.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/6ae47e02-f4c5-4881-813c-185f048d22ab.jpg?v=1784592696"},{"product_id":"swordfish","title":"Swordfish","description":"\u003cp\u003e\u003cem\u003e12 (7\/8 oz.) Swordfish Steaks\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSteaky, flavorful and mild boneless filets. Firm and meaty texture ideal for grilling - only 3 minutes each side seasoned with lemon and pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBake at 350° for 15 minutes\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSwordfish with Tomato \u0026amp; Basil\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Swordfish steaks\u003cbr\u003e6 large slices ripe tomato\u003cbr\u003e8 large fresh basil leaves\u003cbr\u003e1 teaspoon olive oil\u003cbr\u003e1 teaspoon fresh lemon juice\u003cbr\u003eKosher salt\u003cbr\u003eFreshly ground black pepper\u003c\/p\u003e\n\u003cp\u003eArrange three tomato slices in a single layer on each of two large dinner plates. Place two basil leaves on top of the tomato layers. On each plate, center one swordfish steak over the tomatoes and basil.\u003c\/p\u003e\n\u003cp\u003eAdd half of the oil and lemon juice to each steak. Top with a bit of salt and pepper.\u003c\/p\u003e\n\u003cp\u003ePlace remaining basil leaves on top of fish and cover tightly with microwave plastic wrap.\u003c\/p\u003e\n\u003cp\u003eMicrowave first plate on High for 4 minutes. Remove from oven. Repeat process with second plate.\u003c\/p\u003e\n\u003cp\u003ePierce the plastic wrap with the tip of a sharp knife and let each plate stand, covered, for 2 minutes after cooking. Serve hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 132\u003cbr\u003eCalories from Fat: 36\u003cbr\u003eTotal Fat: 4g\u003cbr\u003eSaturated Fat: 1.2g\u003cbr\u003eCholesterol: 42.5mg\u003cbr\u003eSodium: 98mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 22g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121691852836,"sku":"650","price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a4708ff3-7262-4715-baf3-fc409355f617.jpg?v=1784592718"},{"product_id":"dover-sole","title":"Dover Sole","description":"\u003cp\u003e\u003cem\u003e11 (6\/7 oz.) Filets\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eImported from Great Britain, these tender, boneless and skinless filets are ideal for the popular French dishes like Sole Meuniere, Sole Almanine or Sole Aux Gratin. \"The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It's a special indulgence and always worth extra care and expense\".\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePoach, saute or steam.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePecan Crusted Dover Sole\u003c\/h4\u003e\n\u003cp\u003e4 pieces Personal Gourmet Dover Sole\u003cbr\u003e1 cup finely grounded pecans\u003cbr\u003e1 cup panko (Japanese bread crumb)\u003c\/p\u003e\n\u003cp\u003eMix pecans, panko, salt and pepper in a bowl\u003c\/p\u003e\n\u003cp\u003ePlace thawed Dover Sole in regular flour, shake off excess.\u003c\/p\u003e\n\u003cp\u003eDip floured Dover Sole in egg wash, roll in panko-nut mixture. Place on waxed papered cookie sheet and put in refrigerator for a minimum of 2 to 3 hours.\u003c\/p\u003e\n\u003cp\u003ePlace 1\/4 cup oil in non-stick frying pan till hot, add Dover Sole, fry one side for two minutes (till brown) gently turn and brown other side.\u003c\/p\u003e\n\u003cp\u003eSpray cookie sheet with pam, place cooked Dover Sole on cookie sheet and bake in oven for 12 to 15 minutes at 350°.\u003c\/p\u003e\n\u003cp\u003eServe with lemon butter sauce (melt butter, splash lemon and white wine, mix.)\u003c\/p\u003e\n\u003ch4\u003eBrowned Dover Sole in Caper sauce\u003c\/h4\u003e\n\u003cp\u003e4 (8 ounces) Personal Gourmets Dover sole fillets\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e4 tablespoons clarified butter\u003cbr\u003e1 cup flour\u003cbr\u003e4 tablespoons finely chopped parsley\u003cbr\u003e4 tablespoons fresh butter\u003cbr\u003e2 tablespoons fresh lemon juice\u003cbr\u003e2 tablespoons drained brined capers, minced\u003cbr\u003eLemon slices, for garnish\u003c\/p\u003e\n\u003cp\u003eSeason fillets with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eHeat 2 tablespoons clarified butter in each of 2 large saute' pans.\u003c\/p\u003e\n\u003cp\u003eDredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.\u003c\/p\u003e\n\u003cp\u003eRemove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 99\u003cbr\u003eCalories from Fat: 12\u003cbr\u003eTotal Fat: 1.3g\u003cbr\u003eSaturated Fat: 0.3g\u003cbr\u003eCholesterol: 58mg\u003cbr\u003eSodium: 89mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 20.5g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121691885604,"sku":"625","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/847713d6-102e-473c-ae47-481b6fac3711.jpg?v=1784592719"},{"product_id":"sashimi-pink-ahi-tuna","title":"Sashimi Pink Ahi Tuna","description":"\u003cp\u003e\u003cem\u003e(5 8 oz.)\u003c\/em\u003e Sashimi Grade Ahi Tuna Fillets\u003c\/p\u003e\n\u003cp\u003eThe pride of the Pacific islands, tender and meaty boneless filets are ideal for marinades. Apart from being eaten raw, this fish is also good for grilling. Yellowfin is often served seared rare. When cooked, the meat is white, tender and delectable. This ahi tuna which is very rich in oil, is widely preserved for use in sushi restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCook on high heat 2 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeared Pink Ahi Tuna\u003c\/h4\u003e\n\u003cp\u003e2 to 4 Personal Gourmet Pink Ahi Tuna\u003cbr\u003e1\/4 cup soy sauce\u003cbr\u003e1 tablespoon sesame oil\u003c\/p\u003e\n\u003cp\u003eCombine soy sauce and sesame oil in a bowl and place fish inside bowl for 1 minute each side.\u003c\/p\u003e\n\u003cp\u003eTop with sesame seeds on one to two sides, to your desire. Heat non-stick Saute' pan or griddle, to high. Place thawed Ahi Tuna in hot pan, or griddle, for 1 to 1 1\/2 minutes per side.\u003c\/p\u003e\n\u003cp\u003eServe with rice and stir-fry veggies\u003c\/p\u003e\n\u003cp\u003eOptional: Wasabi and pickeled ginger.\u003c\/p\u003e\n\u003ch4\u003ePink Ahi Tartare\u003c\/h4\u003e\n\u003cp\u003e2 pieces Personal Gourmet Pink Ahi Tuna, diced\u003cbr\u003e2 tablespoons sesame oil\u003cbr\u003e1\/2 cup small dice pineapple\u003cbr\u003e3 jalapeno chiles, small dice\u003cbr\u003e1\/2 bunch green onion, sliced\u003cbr\u003e1\/4 medium red onion, cut into small dice\u003cbr\u003e2 teaspoons minced ginger\u003cbr\u003e1 lime, juiced\u003cbr\u003eSalt\u003cbr\u003eSalted potato chips\u003c\/p\u003e\n\u003cp\u003eMix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.\u003c\/p\u003e\n\u003ch4\u003eSouth Pacific Ahi Tuna Pasta Salad\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Ahi Tuna filets\u003c\/p\u003e\n\u003cp\u003e1 bag seashell pasta\u003c\/p\u003e\n\u003cp\u003e8 sweet pickles (about 2.5 inch long each), cut in small pieces\u003c\/p\u003e\n\u003cp\u003e8 scallions, diced\u003c\/p\u003e\n\u003cp\u003e5 hard boiled eggs, diced\u003c\/p\u003e\n\u003cp\u003e1 can (8oz) water chestnuts, drained\u003c\/p\u003e\n\u003cp\u003e2 cups mayonnaise\u003c\/p\u003e\n\u003cp\u003e6 tablespoons brown mustard\u003c\/p\u003e\n\u003cp\u003eGrill your Tuna then flake apart with a fork.\u003c\/p\u003e\n\u003cp\u003eBoil your pasta, rinse and drain then place in a large bowl.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl add your eggs, chestnuts, pickles, scallions, mayo and mustard.\u003c\/p\u003e\n\u003cp\u003eFold into the pasta being careful not to break them up too much.\u003c\/p\u003e\n\u003cp\u003eGently add your Tuna in last.\u003c\/p\u003e\n\u003cp\u003eSalt \u0026amp; Pepper to taste.\u003c\/p\u003e\n\u003cp\u003eOptional: Sprinkle with fresh Parmesian cheese when serving.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 312\u003cbr\u003eCalories from Fat: 95\u003cbr\u003eTotal Fat: 10.6g\u003cbr\u003eSaturated Fat: 2.8g\u003cbr\u003eCholesterol: 84mg\u003cbr\u003eSodium: 86mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 50.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692147748,"sku":"6150","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/19d0e078-a48e-40dd-9e47-411af1e79f58.jpg?v=1784592727"},{"product_id":"sashimi-pink-ahi-tuna-1","title":"Sashimi Pink Ahi Tuna","description":"\u003cp\u003e10 (8 oz.) Filets\u003c\/p\u003e\n\u003cp\u003eThe pride of the Pacific islands, tender and meaty boneless filets are ideal for marinades. This delicious tuna makes the perfect ingredient to tasty tacos or tossed in an elegant salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCook on high heat 2 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeared Pink Ahi Tuna\u003c\/h4\u003e\n\u003cp\u003e2 to 4 Personal Gourmet Pink Ahi Tuna\u003cbr\u003e1\/4 cup soy sauce\u003cbr\u003e1 tablespoon sesame oil\u003c\/p\u003e\n\u003cp\u003eCombine soy sauce and sesame oil in a bowl and place fish inside bowl for 1 minute each side.\u003c\/p\u003e\n\u003cp\u003eTop with sesame seeds on one to two sides, to your desire. Heat non-stick Saute' pan or griddle, to high. Place thawed Ahi Tuna in hot pan, or griddle, for 1 to 1 1\/2 minutes per side.\u003c\/p\u003e\n\u003cp\u003eServe with rice and stir-fry veggies\u003c\/p\u003e\n\u003cp\u003eOptional: Wasabi and pickeled ginger.\u003c\/p\u003e\n\u003ch4\u003ePink Ahi Tartare\u003c\/h4\u003e\n\u003cp\u003e2 pieces Personal Gourmet Pink Ahi Tuna, diced\u003cbr\u003e2 tablespoons sesame oil\u003cbr\u003e1\/2 cup small dice pineapple\u003cbr\u003e3 jalapeno chiles, small dice\u003cbr\u003e1\/2 bunch green onion, sliced\u003cbr\u003e1\/4 medium red onion, cut into small dice\u003cbr\u003e2 teaspoons minced ginger\u003cbr\u003e1 lime, juiced\u003cbr\u003eSalt\u003cbr\u003eSalted potato chips\u003c\/p\u003e\n\u003cp\u003eMix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.\u003c\/p\u003e\n\u003ch4\u003eSouth Pacific Ahi Tuna Pasta Salad\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Ahi Tuna filets\u003cbr\u003e1 bag seashell pasta\u003cbr\u003e8 sweet pickles (about 2.5 inch long each), cut in small pieces\u003cbr\u003e8 scallions, diced\u003cbr\u003e5 hard boiled eggs, diced\u003cbr\u003e1 can (8oz) water chestnuts, drained\u003cbr\u003e2 cups mayonnaise\u003cbr\u003e6 tablespoons brown mustard\u003c\/p\u003e\n\u003cp\u003eGrill your Tuna then flake apart with a fork.\u003c\/p\u003e\n\u003cp\u003eBoil your pasta, rinse and drain then place in a large bowl.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl add your eggs, chestnuts, pickles, scallions, mayo and mustard.\u003c\/p\u003e\n\u003cp\u003eFold into the pasta being careful not to break them up too much.\u003c\/p\u003e\n\u003cp\u003eGently add your Tuna in last.\u003c\/p\u003e\n\u003cp\u003eSalt \u0026amp; Pepper to taste.\u003c\/p\u003e\n\u003cp\u003eOptional: Sprinkle with fresh Parmesian cheese when serving.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 312\u003cbr\u003eCalories from Fat: 95\u003cbr\u003eTotal Fat: 10.6g\u003cbr\u003eSaturated Fat: 2.8g\u003cbr\u003eCholesterol: 84mg\u003cbr\u003eSodium: 86mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 50.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692180516,"sku":"615","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/19d0e078-a48e-40dd-9e47-411af1e79f58_d63cfe6a-bcdb-4d82-8e78-48104b85b568.jpg?v=1784592728"},{"product_id":"halibut","title":"Halibut","description":"\u003cp\u003e\u003cem\u003eSix Portions of (6 -7oz.) Alaskan Steaks\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFresh from Alaska, these tender loin-cut steaks are boneless, skinless and beautiful. A very light and lean choice with versatile flavor and a delicate texture.\u003c\/p\u003e\n\u003cp\u003eThe very best of the catch!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eHalibut Tacos\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Halibut fillets\u003cbr\u003eLemon pepper seasoning\u003cbr\u003e12 (6-inch) corn tortillas\u003cbr\u003e1 cup chopped cabbage\u003cbr\u003e1\/2 cup creamy avocado sauce, recipe follows.\u003c\/p\u003e\n\u003cp\u003eSpray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1\/4 pound halibut over 3 heated tortillas. Add 1\/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.\u003c\/p\u003e\n\u003cp\u003eCreamy avocado sauce:\u003cbr\u003e1 large avocado\u003cbr\u003e2 scallions finely chopped\u003cbr\u003e1 to 2 cloves garlic, chopped\u003cbr\u003e1 1\/4 cup sour cream\u003cbr\u003e1 1\/2 cups mayonnaise\u003cbr\u003e1 teaspoon green habanero sauce\u003cbr\u003e1 teaspoon apple cider vinegar\u003cbr\u003e1 teaspoon lemon pepper\u003c\/p\u003e\n\u003cp\u003eTo make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.\u003c\/p\u003e\n\u003ch4\u003eBroiled Halibut\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Halibut Steaks\u003cbr\u003e1 cup chicken broth\u003cbr\u003e2 tablespoons chopped fresh parsley\u003cbr\u003e1 teaspoon tarragon\u003cbr\u003e1\/3 cup grated cheddar cheese\u003cbr\u003e1 egg white beaten until foamy\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400. Arrange Halibut evenly in a casserole dish. Pour in chicken broth, sprinkle fish with parsley and tarragon. Bake in preheated oven for 10 minutes and throw out excess liquid. Preheat oven broiler. In a bowl, fold grated cheese into beaten egg white. Spread cheese mixture over Halibut pieces. Put in broiler until golden brown.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 238\u003cbr\u003eCalories from Fat: 45\u003cbr\u003eTotal Fat: 5g\u003cbr\u003eSaturated Fat: .8g\u003cbr\u003eCholesterol: 70mg\u003cbr\u003eSodium: 118mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 45g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692409892,"sku":"5400","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/572a0a33-da55-448f-b9d8-06caf0c6587b.jpg?v=1784592745"},{"product_id":"halibut-1","title":"Halibut","description":"","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692540964,"sku":"541","price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/96693a48-a18f-4b77-a83d-ed75f04350da.jpg?v=1784592758"},{"product_id":"large-cooked-shrimp","title":"Large Cooked Shrimp","description":"\u003cp\u003e4.5 pounds of 16\/20 count Huge Fully Cooked Shrimp----Perfect for a shrimp cocktail anytime your heart desires!\u003c\/p\u003e\n\u003cp\u003eJust thaw and serve! Crisp and sweet- Just add your favorite cocktail sauce!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692573732,"sku":"520","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/97411835-a099-4826-95cd-cbb15ebeefea.jpg?v=1784592761"},{"product_id":"mahi-mahi","title":"Mahi-Mahi","description":"\u003cp\u003e\u003cem\u003e12 (6\/7 oz.) Filets\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Hawaiian fish with a medium flavor and texture. Perfect for the grill or making fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350° for 20 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eMahi Mahi Taco's\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmets Mahi Mahi filets\u003cbr\u003e1\/4 cup canola oil\u003cbr\u003e1 lime, juiced\u003cbr\u003e1 tablespoons chili powder\u003cbr\u003e1 jalapeno, coarsely chopped\u003cbr\u003e1\/4 cup chopped fresh cilantro leaves\u003cbr\u003e8 flour tortillas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarnish:\u003c\/strong\u003e\u003cbr\u003eShredded cabbage\u003cbr\u003eHot sauce\u003cbr\u003eSour cream\u003cbr\u003eThinly sliced red onion\u003cbr\u003eThinly sliced green onion\u003cbr\u003eChopped cilantro leaves\u003cbr\u003eSalsa, of your liking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.\u003c\/p\u003e\n\u003cp\u003ePlace the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.\u003c\/p\u003e\n\u003ch4\u003eGrilled Mahi-Mahi with Blood Orange Sauce and Salsa\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Mahi Mahi filets\u003cbr\u003eCoarse salt\u003cbr\u003e1 tablespoon olive oil\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalsa:\u003c\/strong\u003e\u003cbr\u003e4 blood oranges, peeled and sectioned\u003cbr\u003e1 bunch cilantro, leaves only, roughly chopped\u003cbr\u003e1 Arbol chile\u003cbr\u003e1 small red onion, julienned\u003cbr\u003e1\/4 cup olive oil\u003cbr\u003e1\/4 cup red wine vinegar\u003cbr\u003e1 teaspoon coarse salt\u003cbr\u003e1\/2 teaspoon cracked black pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSauce:\u003c\/strong\u003e\u003cbr\u003e1 cup blood orange juice (about 6 blood oranges)\u003cbr\u003e2 shallots, finely chopped\u003cbr\u003e1\/4 cup red wine vinegar\u003cbr\u003e1\/2 cup dry white wine\u003cbr\u003e1\/4 cup heavy cream\u003cbr\u003e1\/2 cup butter, cut into 1\/2 inch cubes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.\u003c\/p\u003e\n\u003cp\u003eTo make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.\u003c\/p\u003e\n\u003cp\u003eTo make the sauce, simmer blood orange juice over low heat until reduced to 1\/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.\u003c\/p\u003e\n\u003cp\u003eTo serve, place fillets on individual plates, spoon sauce over fish and top with salsa.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 72\u003cbr\u003eCalories from Fat: 5\u003cbr\u003eTotal Fat: 0.6g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 62mg\u003cbr\u003eSodium: 75mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 16g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692672036,"sku":"560","price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/2e60372c-80fe-4d85-b86c-edead876e5c6.jpg?v=1784592774"},{"product_id":"aaa-1-ahi-tuna-sashimi-saku-block","title":"AAA #1 Ahi Tuna Sashimi Saku Block","description":"","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692835876,"sku":"617","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_seafood_product_photograph__a_sashimi_grade_ahi.png?v=1784671708"},{"product_id":"chilean-sea-bass-1","title":"Chilean Sea Bass","description":"\u003cp\u003e10 (6 oz.) Filets\u003c\/p\u003e\u003cp\u003eFrom the icy waters off the Antarctic coast, this white, extra-sweet, skinless and boneless center-cut steak is a favorite of seafood lovers and a mainstay on the menus of the finest restaurants.\u003c\/p\u003e\u003cp\u003eRecommended Cooking Method:\u003cbr\u003eBake at 350° for 20 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eKaren T's Corn Casserole\u003c\/h4\u003e\n\u003cp\u003e1 pack Ritz crackers, smashed\u003cbr\u003e2 large cans of corn\u003cbr\u003e½ cup chopped onion\u003cbr\u003e1 cup shredded cheddar cheese\u003cbr\u003e¾ cup sour cream\u003cbr\u003e1 can cream of celery soup\u003cbr\u003e1 stick of margarine, melted for the crackers\u003c\/p\u003e\u003cp\u003ePlace the corn in a casserole dish.\u003cbr\u003eAdd onion, cheese, soup, and sour cream, mix.\u003cbr\u003eStir the smashed crackers into the melted margarine and add to the top of the dish.\u003cbr\u003eBake at 350 for 30 minutes.\u003c\/p\u003e\n\u003ch4\u003eOriental Seabass\u003c\/h4\u003e\n\u003cp\u003eThaw 4 Pieces of Personal Gourmet's Seabass in cold water for 15 to 20 minutes.\u003c\/p\u003e\u003cp\u003eWhile Seabass is defrosting, mix the marinate:\u003cbr\u003e1\/4 cup oil\u003cbr\u003e1\/4 cup teriyaki sauce or soy sauce\u003cbr\u003e1 dash tabasco\u003cbr\u003e2 chopped garlic clove\u003cbr\u003e1 chopped green onion (scallion)\u003cbr\u003e1 dash of ground ginger\u003cbr\u003e1 splash of white wine or \"Sake\".\u003c\/p\u003e\u003cp\u003eMarinate Seabass for 1 hour, spray grill with pam, and grill on high for 7 minutes, turn and grill 7 minutes more.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 210\u003cbr\u003eCalories from Fat: 40\u003cbr\u003eTotal Fat: 4.4g\u003cbr\u003eSaturated Fat: 1.2g\u003cbr\u003eCholesterol: 90mg\u003cbr\u003eSodium: 148mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 40.2g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693032484,"sku":"610","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0cf45076-3f39-40f7-976b-64cd395adbbd.jpg?v=1784592796"},{"product_id":"colossal-shrimp","title":"Colossal Shrimp","description":"\u003cp\u003e2 Bags (Approximately 40 Shrimp)\u003c\/p\u003e\u003cp\u003eFresh, giant, raw black tiger shrimp. Some of the biggest shrimp on the planet, de-veined and cleaned with the tail left on to see the excellent quality. These Black Tigers are unmatched.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eShrimp Provencale\u003c\/h4\u003e\n\u003cp\u003e8 Personal Gourmet Colossal Shrimp\u003cbr\u003e2 chopped garlic clove\u003cbr\u003e1\/8 cup olive oil\u003cbr\u003e1\/4 cup chopped tomato\u003cbr\u003e1 teaspoon of capers with juice (do not strain)\u003cbr\u003e2 slices of red onion cut in half\u003cbr\u003eSplash of white wine\u003cbr\u003e1 tablespoon of butter\u003c\/p\u003e\u003cp\u003eHeat oil in saute' pan till hot, put in onion for one minute - then add garlic and brown both (about 4 minutes). Add shrimp, capers with juice and splash of white wine. Finish with butter.\u003c\/p\u003e\u003cp\u003eCook until sauce thickens (about 3 minutes) and serve with pasta or rice.\u003c\/p\u003e\n\u003ch4\u003ePeppered Shrimp\u003c\/h4\u003e\n\u003cp\u003e3 pounds Personal Gourmet Colossal Shrimp\u003cbr\u003e8 tablespoons butter\u003cbr\u003e3 tablespoons chopped garlic\u003cbr\u003e4 tablespoons freshly ground pepper\u003c\/p\u003e\u003cp\u003ePreheat oven to 450°.\u003c\/p\u003e\u003cp\u003eWash and drain shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.\u003c\/p\u003e\u003cp\u003eServe shrimp with warm bread and salad\u003c\/p\u003e\n\u003ch4\u003eGINGERED STIR-FRY SHRIMPS WITH SNOW PEAS\u003c\/h4\u003e\n\u003cp\u003e½ cup chicken stock\u003cbr\u003e2 tablespoons soy sauce\u003cbr\u003e2 garlic cloves, smashed with salt\u003cbr\u003e1 teaspoon cornstarch\u003cbr\u003e2 tablespoon vegetable oil\u003cbr\u003e¼ cup fresh ginger, cut into fine matchstick\u003cbr\u003e½ pound sweet snow peas\u003cbr\u003e1 pound medium shrimps, shelled, deveined and tail removed\u003cbr\u003e2 small scallions, thinly sliced on the diagonal\u003cbr\u003eSteamed rice on the side\u003c\/p\u003e\u003cp\u003eIn a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.\u003c\/p\u003e\u003cp\u003eIn a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened, about 1 minute.\u003c\/p\u003e\u003cp\u003eAdd the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.\u003c\/p\u003e\u003cp\u003eAdd the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.\u003c\/p\u003e\u003cp\u003eWhisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.\u003c\/p\u003e\u003cp\u003eServe with steamed rice.\u003c\/p\u003e\u003cp\u003e* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.\u003c\/p\u003e\n\u003ch4\u003ePRAWNS WITH LEMON CHIVES BUTTER SAUCE\u003c\/h4\u003e\n\u003cp\u003e1 pound prawns, shelled and cleaned\u003cbr\u003eOlive oil\u003cbr\u003e¾ cup white wine\u003cbr\u003e3 tablespoons diced shallots\u003cbr\u003e2 tablespoons chopped chives\u003cbr\u003e6 tablespoons unsalted butter\u003cbr\u003e1 teaspoon lemon juice\u003cbr\u003e1 teaspoon chopped fresh ginger\u003cbr\u003eCreole seasoning\u003cbr\u003eSalt and pepper\u003c\/p\u003e\u003cp\u003eRinse the prawns well and season them with Creole seasoning, salt and pepper. In a large skillet heat a tab of olive oil. Sauté the prawns for a couple of minutes to slightly pink, 2 to 3 minutes.\u003c\/p\u003e\u003cp\u003eRemove the prawns from the heat and place them in a bowl, cover tight with aluminum foil and set aside.\u003c\/p\u003e\u003cp\u003eReturn the skillet to the heat and add the wine, shallots and chives.\u003c\/p\u003e\u003cp\u003eCook stirring until the wine is almost evaporated.\u003c\/p\u003e\u003cp\u003eRemove the skillet from the heat and add the butter. Swirl to melt and whisk to thoroughly incorporate and the sauce thickens and looks creamy.\u003c\/p\u003e\u003cp\u003eStir in the lemon juice, season with salt and pepper to taste. Serve immediately over prawns.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 84\u003cbr\u003eCalories from Fat: 8\u003cbr\u003eTotal Fat: 0.9g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 166mg\u003cbr\u003eSodium: 190mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693655076,"sku":"510","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/8228b1ff-5401-46dc-b401-42a5526ff52f.png?v=1784592809"},{"product_id":"tail-off-shrimp","title":"Tail Off Shrimp","description":"\u003cp\u003e4 Pounds (Approximately 100) Raw Shrimp\u003c\/p\u003e\u003cp\u003eMore than 100 of the finest Tiger Shrimp around! Completely cleaned, peeled and deveined with the tail off and flash-frozen for freshness. Makes for a delicious shrimp scampi or fresh seafood salad!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eAngel Hair Pasta and Shrimp\u003c\/h4\u003e\n\u003cp\u003e16 to 24 pieces Personal Gourmet Tail Off Shrimp\u003cbr\u003e4 oz Angel hair pasta\u003cbr\u003e2 garlic cloves coursley chopped\u003cbr\u003e2 tablespoons butter\u003cbr\u003e2 oz fresh Parsley chopped fine\u003cbr\u003e1 cup white wine\u003cbr\u003e2 tablespoon extra virgin olive oil\u003cbr\u003e1\/2 fresh lemon juice\u003cbr\u003esalt and pepper to taste\u003c\/p\u003e\u003cp\u003ePreparation: Add oil to a medium hot saute pan. Add Shrimp and cook till done, about 3 minutes. Add butter, parsley , garlic and juice from 1\/2 lemon, saute for 2 more minutes. Remove Shrimp and set aside. Add wine to saute pan and reduce for 3 to 4 minutes. Place shrimp on top of cooked Angel hair pasta and drizzle sauce on top.\u003c\/p\u003e\n\u003ch4\u003eGINGERED STIR-FRY SHRIMPS WITH SNOW PEAS\u003c\/h4\u003e\n\u003cp\u003e½ cup chicken stock\u003cbr\u003e2 tablespoons soy sauce\u003cbr\u003e2 garlic cloves, smashed with salt\u003cbr\u003e1 teaspoon cornstarch\u003cbr\u003e2 tablespoon vegetable oil\u003cbr\u003e¼ cup fresh ginger, cut into fine matchstick\u003cbr\u003e½ pound sweet snow peas\u003cbr\u003e1 pound medium shrimps, shelled, deveined and tail removed\u003cbr\u003e2 small scallions, thinly sliced on the diagonal\u003cbr\u003eSteamed rice on the side\u003c\/p\u003e\u003cp\u003eIn a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch. In a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened, about 1 minute. Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds. Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more. Serve with steamed rice.\u003c\/p\u003e\u003cp\u003e* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 84\u003cbr\u003eCalories from Fat: 8\u003cbr\u003eTotal Fat: 0.9g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 166mg\u003cbr\u003eSodium: 190mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693753380,"sku":"680","price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a73fd0d2-6f6c-4589-8b68-33419fea250f.jpg?v=1784592821"},{"product_id":"large-cooked-shrimp-1","title":"Large Cooked Shrimp","description":"\u003cp\u003e2.25 lbs of 16\/20 count Fully Cooked and Cleaned Huge Shrimp. Perfect for a shrimp cocktail anytime your heart desires!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693818916,"sku":"5200","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/6ee8f280-e69a-4e69-ad65-13bf678d7aa5.jpg?v=1784592825"},{"product_id":"8-9-oz-warm-water-lobster-tails","title":"8-9 oz Warm Water Lobster Tails","description":"\u003cp\u003e\u003cem\u003e10 (8\/9 oz.) Warm Water Lobster Tails\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSatisfyingly moist and slightly sweet, our premium lobster offers supreme texture, ease, and taste. Preparation made easy for a steak and seafood combination.\u003c\/p\u003e\n\u003cp\u003eThe effortless endless delight!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eLobster Tails Oriental\u003c\/h4\u003e\n\u003cp\u003e4 (6 oz.) Personal Gourmet frozen lobster tails, partially thawed\u003cbr\u003e3 tablespoon sake (rice wine)\u003cbr\u003e3 tablespoon low-sodium soy sauce\u003cbr\u003e2 tablespoon finely chopped onion\u003cbr\u003e2 teaspoon vegetable oil\u003cbr\u003e1 clove garlic, minced\u003cbr\u003e1\/2 teaspoon ground ginger\u003cbr\u003e1\/4 teaspoon dry mustard\u003cbr\u003e1\/8 teaspoon ground red pepper\u003cbr\u003eVegetable cooking spray\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombine first 8 ingredients in container of an electric blender (except Lobster); top with cover, and process until mixture is smooth. Set mixture aside.\u003c\/p\u003e\n\u003cp\u003eLift lobster meat through split shell to rest on outside of shell, leaving meat attached to far end of lobster shell.\u003c\/p\u003e\n\u003cp\u003ePlace lobster tails on a broiler rack coated with cooking spray. Brush sake mixture over lobster tails. Broil lobster 5 1\/2 inches from heat 12 to 15 minutes, basting frequently with remaining sake mixture.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 83\u003cbr\u003eCalories from Fat: 4.5\u003cbr\u003eTotal Fat: 0.5g\u003cbr\u003eSaturated Fat: 0.4g\u003cbr\u003eCholesterol: 61mg\u003cbr\u003eSodium: 323mg\u003cbr\u003eTotal Carbohydrate: 1.1\u003cbr\u003eProtein: 17.4g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693884452,"sku":"500","price":223.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/e84c8de1-855e-413b-855b-80c0cc116682.jpg?v=1784592827"},{"product_id":"large-raw-shrimp-16-20-count-1","title":"Large Raw Shrimp 16\/20 Count","description":"\u003cp\u003e4 Bags (Approximately 70 Shrimp)\u003c\/p\u003e\n\u003cp\u003eFresh, giant, raw black tiger shrimp. Some great big shrimp, de-veined and cleaned with the tail left on to see the excellent quality. These Black Tigers are unmatched.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694015524,"sku":"521","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/27f5ec61-675e-4a0a-8ff8-c13fdde50f62.jpg?v=1784592844"},{"product_id":"orange-roughy","title":"Orange Roughy","description":"\u003cp\u003e12 (6.5 oz.) Filets\u003c\/p\u003e\n\u003cp\u003eFrom the clear waters off of New Zealand, these skinless, boneless filets offer a sweet and tender taste. Goes well with spicy recipes found in Cajun, Mediterranean, Italian, Jamaican or Mexican cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350° for 15 minutes or saute' for 2-3 minutes each side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePeanut Crusted Orange Roughy With Fried Bananas\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Orange Roughy fillets\u003cbr\u003e4 unripe bananas\u003cbr\u003e4 tablespoons unsalted butter\u003cbr\u003e2 tablespoons vegetable oil\u003cbr\u003e1 teaspoon ground cumin\u003cbr\u003e2 large eggs\u003cbr\u003e1\/2 teaspoon salt\u003cbr\u003e1 1\/3 cups finely chopped unsalted peanuts\u003cbr\u003e3 tablespoons fresh lime juice\u003c\/p\u003e\n\u003cp\u003ePeel the bananas and cut them lengthwise into 1\/4-inch-thick slices. In a large ovenproof skillet heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides, saute the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper, to taste.\u003c\/p\u003e\n\u003cp\u003eHave ready in 1 shallow dish the egg beaten with the salt, in another shallow dish, the peanuts.\u003c\/p\u003e\n\u003cp\u003eDip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 2 tablespoons butter, heat it over moderately high heat until the foam subsides, and in it saute the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and saute them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450° oven, and bake the fish for 5 minutes.\u003c\/p\u003e\n\u003cp\u003eTransfer the fillets with a spatula to 4 heated plates and serve them with lime wedges.\u003c\/p\u003e\n\u003ch4\u003eBaked Orange Roughy\u003c\/h4\u003e\n\u003cp\u003e6 Personal Gourmet Orange Roughy fillets\u003cbr\u003e1 cup dry white wine\u003cbr\u003e1\/4 cup seasoned bread crumbs\u003cbr\u003e1 cup plain yogurt\u003cbr\u003e1\/4 cup green onions (scallions)\u003cbr\u003e1 dash paprika\u003c\/p\u003e\n\u003cp\u003ePlace fish in casserole dish. Pour wine over orange roughy and marinate in refrigerator 20-30 minutes.\u003c\/p\u003e\n\u003cp\u003eDiscard wine and very lightly pat fish dry with paper towels then dip both sides in bread crumbs. Clean casserole dish and lightly spray with cooking oil.\u003c\/p\u003e\n\u003cp\u003ePlace fish back in prepared baking dish.\u003c\/p\u003e\n\u003cp\u003eCombine yogurt and green onion and spread over fish.\u003c\/p\u003e\n\u003cp\u003eSprinkle with paprika.\u003c\/p\u003e\n\u003cp\u003eBake in 400 degree oven about 10-15 minutes or until fish flakes when tested with fork.\u003c\/p\u003e\n\u003ch4\u003eOrange Roughy With Toasted Sesame Seeds\u003c\/h4\u003e\n\u003cp\u003e4 pieces Personal Gourmet Orange Roughy\u003cbr\u003e2 tablespoons lime juice\u003cbr\u003e1 tablespoon butter\u003cbr\u003e2 tablespoons water\u003cbr\u003e4 teaspoons soy sauce\u003cbr\u003e2 teaspoons honey\u003cbr\u003e1 minced garlic clove\u003cbr\u003e1\/8 teaspoon ground ginger\u003cbr\u003e½ teaspoon lemon juice\u003cbr\u003e½ teaspoon toasted sesame oil\u003cbr\u003e1.4 teaspoon freshly ground black pepper\u003cbr\u003e1 fresh scallion, chopped (about 1 tablespoon)\u003cbr\u003e3 teaspoons toasted sesame seeds\u003c\/p\u003e\n\u003cp\u003eThaw packaged fillets in cool water.\u003c\/p\u003e\n\u003cp\u003eBrush both sides of the fillets with 2 tablespoons lime juice.\u003c\/p\u003e\n\u003cp\u003eHeat butter over medium heat in a large non-stick skillet, add fillets and cook for about 5 minutes on each side.\u003c\/p\u003e\n\u003cp\u003eTransfer fish to a serving plate to keep warm.\u003c\/p\u003e\n\u003cp\u003eIn a large measuring cup stir together the water, soy sauce, honey, garlic, ginger, toasted sesame oil, the ½ lime juice and pepper.\u003c\/p\u003e\n\u003cp\u003ePour the soy sauce mixture into the skillet and heat, scraping up browned bits from the bottom of the skillet.\u003c\/p\u003e\n\u003cp\u003eSpoon the soy sauce mixture over the fish. Sprinkle with the chopped scallions and sesame seeds.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 118\u003cbr\u003eCalories from Fat: 11\u003cbr\u003eTotal Fat: 1.2g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 34mg\u003cbr\u003eSodium: 108mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694703652,"sku":"580","price":103.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/db62e18b-19ae-46ff-bc5f-4d465d020849.jpg?v=1784592889"},{"product_id":"king-salmon-1","title":"King Salmon","description":"\u003cp\u003eFive (8-9 oz.) Fillet Portions--- Boneless, skinless, and delicious. King salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. The richest and most flavorful wild Pacific salmon available.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaesar Salad with Grilled Vegetables\u003c\/h4\u003e\n\u003cp\u003e1 head of Romaine Lettuce, torn apart or chopped\u003cbr\u003e2 cloves of garlic, chopped\u003cbr\u003e6 tablespoons olive oil\u003cbr\u003e4 tablespoons lemon juice\u003cbr\u003e2 tablespoons Worcestershire sauce\u003cbr\u003e2 hard boiled eggs, mashed\u003cbr\u003e6 tablespoons Parmesan cheese, grated\u003cbr\u003e2 medium zucchini, grilled and chopped\u003cbr\u003e1 cup of eggplant, grilled and chopped\u003cbr\u003e1 small onion, grilled and chopped\u003c\/p\u003e\n\u003cp\u003ePlace the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.\u003c\/p\u003e\n\u003cp\u003eGRILLED VEGETABLES:\u003cbr\u003e1 large onion, sliced\u003cbr\u003e2 zucchini, sliced\u003cbr\u003e2 yellow squashes, sliced\u003cbr\u003e1 eggplant, sliced\u003cbr\u003e1\/2 cup soy sauce\u003cbr\u003eJuice of 2 medium oranges\u003c\/p\u003e\n\u003cp\u003eCombine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes. Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.\u003c\/p\u003e\n\u003cp\u003eCROUTONS:\u003cbr\u003e1\/2 stick (2-ounces) butter, melted\u003cbr\u003e3 slices day-old bread, toasted and broken into bite-size pieces\u003cbr\u003e1\/2 teaspoon garlic salt\u003cbr\u003e1\/4 teaspoon dried rosemary\u003cbr\u003e1\/4 teaspoon dried sage\u003cbr\u003e1\/4 teaspoon dried thyme\u003c\/p\u003e\n\u003cp\u003eMelt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed\u003c\/p\u003e\n\u003ch4\u003eSalmon With Avocado And Cucumber Salad\u003c\/h4\u003e\n\u003cp\u003eSalmon:\u003cbr\u003e4 Salmon filets, skinless and 6 ounces each\u003cbr\u003e½ lemon, juiced\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon garlic salt\u003cbr\u003e1 teaspoon paprika\u003cbr\u003e1 teaspoon pepper\u003cbr\u003eOlive oil\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 350 º.\u003c\/p\u003e\n\u003cp\u003eIn a plate combine the dill, garlic salt, paprika and pepper. Set aside.\u003c\/p\u003e\n\u003cp\u003eBrush all sides of the salmon with the lemon juice.\u003c\/p\u003e\n\u003cp\u003eDredge the salmon through the dill seasoning, coating all sides and shaking off any excess.\u003c\/p\u003e\n\u003cp\u003eIn a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.\u003c\/p\u003e\n\u003cp\u003eTransfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.\u003c\/p\u003e\n\u003cp\u003eAvocado and Cucumber Salad:\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon lemon zest\u003cbr\u003e2 lemons, juiced\u003cbr\u003e½ olive oil\u003cbr\u003eRed leaves salad, washed and rinsed well\u003cbr\u003e2 avocados, diced\u003cbr\u003e½ of a large cucumber, outer skin removed and sliced thinly\u003cbr\u003e¼ of a small red onion, shaved\u003cbr\u003eSalt and pepper to taste\u003c\/p\u003e\n\u003cp\u003eIn a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.\u003c\/p\u003e\n\u003cp\u003eAdd the avocado, cucumber and red onion. And gently mix well.\u003c\/p\u003e\n\u003cp\u003eTo assemble:\u003cbr\u003ePlace the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e4 boneless salmon fillets\u003cbr\u003e¼ cup vegetable oil\u003cbr\u003e½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick\u003cbr\u003e2 garlic cloves, chopped\u003cbr\u003e1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained\u003cbr\u003e1 5oz bag baby spinach\u003cbr\u003e1 ½ tablespoons finely grated peeled fresh ginger\u003cbr\u003e1 teaspoon Asian sesame oil\u003cbr\u003e1 tablespoon soy sauce\u003cbr\u003e1 tablespoon sesame seeds, toasted\u003c\/p\u003e\n\u003cp\u003eInstructions:\u003cbr\u003ePat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.\u003c\/p\u003e\n\u003cp\u003eAdd salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121695031332,"sku":"6050","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_raw_wild_King.png?v=1784656709"}],"url":"https:\/\/www.personalgourmetfoods.com\/collections\/seafood.oembed","provider":"Personal Gourmet","version":"1.0","type":"link"}