Featured Recipes. Easy to Cook!
FRESH CORVINA WITH HERBS
DIFFICULTYBeginner 1 lb Corvina Fillet Skin Off from Peskados 2 tbsp Garlic 1 tbsp Parsley leaves chopped ¼ tsp Kosher Salt ⅛ tsp Black pepper 2 tsp Applewood Smoked Sea Salt ½ stick Butter 1 qt Sliced lemon for garnish 1 Sprinkle the corvina fillets with garlic, parsley,...
PAN SEARED GROUPER WITH LEMON BUTTER SAUCE
2 qts Black Grouper Portions Skin Off from Peskados 1 qt Kosher salt 1 qt Freshly ground black pepper 2 tsp Olive oil ¼ cup Butter ½ tbsp Garlic 5 tbsp Lemon Juice 1 Season grouper fillet with salt and pepper. I also added some...
ROASTED BRANZINO
DIFFICULTYBeginner 1 stick unsalted butter, softened 1 tbsp finely chopped capers 1 tbsp fresh lemon juice 1 tbsp chopped parsley 600 g Whole Branzino from Peskados 1 qt 1 lemon, sliced into 8 rounds 4 qts large rosemary sprigs 3 tbsp extra-virgin olive oil 1 Preheat your oven...
BLACKENED RED SNAPPER
DIFFICULTYBeginner 4 Red Snapper Fillets Skin Off 6oz from Peskados 1 tbsp Salt 2 tsp Garlic Powder 2 tsp Onion Powder 2 tbsp Paprika2 2 tsp Cayenne Pepper 1 ½ tsp White Pepper 1 ½ tsp Black Pepper 2 tsp Dried thyme 1 tsp Dried Oregano 1 cup Butter melted 1 Mix together...
YUMMY PAN-FRIED BRANZINO
DIFFICULTYBeginner 4 qts Skin-on Fillets Branzino 7 oz (from Peskados) 1 tbsp Chopped parsley leaves 2 tbsp Garlic ½ stick Butter melted ¼ tsp Kosher salt ⅛ tsp Black pepper 1 Sprinkle the fish on the fleshy side with the garlic, parsley, salt and...
TUNA CARPACCIO
DIFFICULTYBeginner 2 tbsp Balsamic Vinegar ¼ tsp Dijon Mustard 8 tbsp Extra-Virgin Olive Oil 20 oz Yellowfin Tuna Carpaccio from Peskados 4 tsp Lemon juice 2 tsp Sliced fresh chives 1 tsp Minced shallot 1 Combine vinegar and mustard in small bowl; whisk in 4 tablespoons...