30 minutes and serves about 6

• 1/3 cup plus 2 tbsp. extra-virgin olive oil
• 2 garlic cloves crushed
• ¼ tsp. crushed red pepper
• 1/3 cup plus 1 tbsp. chopped parsley
• 1/3 cup plus 1 tbsp. chopped mint
• Kosher Salt
• Twelve ½-inch-thick baguette slices
• 12 oz. skinless sushi-grade salmon fillet, very finely diced
• Mustard seed oil for dressing

1. Preheat the oven to 400 degrees. In a blender combine 1/3 cup of the olive oil with the garlic, crush red pepper and 1 tablespoon each of the parsley and mint puree until smooth. Season the garlic oil generously with salt.
2. Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the o...

- 1/3 cup extra-virgin olive oil
- 1/3 cup minced garlic
- 2 fresh long hot red chiles – stemmed, seeded and thinly sliced crosswise
- 64 littleneck clams, scrubbed (6 lbs.)
- 1 cup of Vinho Verde or other Portuguese white wine
- 1 cup minced cilantro
- 3 tbsp. fresh lemon juice, plus lemon wedges for serving
- Kosher salt and white pepper

1. In a large pot, heat the olive oil until simmering. Add the garlic and chiles and cook over high heat, stirring, until fragrant and the garlic is just starting to brown, 2 to 3 minutes. Add the clams and wine. Cover and steam until the clams just open, about 8 minutes. Using tongs or slotted spoon, transfer the clams to a baking sheet; discard any that do...

If grilling for a big group, get your lobsters halved and cleaned by Universal Seafood. It will save you time and ultimately cut down on the work and mess.

1 stick unsalted butter, cubed

2 Tbsp. white miso

1 Tbsp. Sriracha

2 Tbsp. fresh lemon juice, plus wedges for serving

2 bunches of scallions

1 Tbsp. canola oil

Kosher salt and pepper

8 long metal skewers

4 lobsters at 1 1/2-lb. cut lengthwise, claw detached and reserved

1. In a small saucepan, melt the butter. Whisk the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso -chile butter for serving.

2. Light a grill. In a large bowl, toss the scallions with the oil and season with salt and pepper. Grill the scallions over moderate heat, turnin...

To complement the super-lemony Greek Ladolemono sauce, this branzino is best served with a garlicky potato puree called skordalia.

SKORDALIA
2 1/2 lbs. baking potatoes, peeling and cut into chunks
Kosher Salt
3/4 cup extra-virgin olive oil
1/3 cup of Champagne vinegar
1/4 cup fresh lemon juice
1 Tbsp. finely grated garlic

FISH
1 tsp finely grated lemon zest plus
1/4 cup of fresh lemon juice
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. marjoram
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
Four 1 - 1.25 lb of whole branzino S + G (cleaned)

1. Make the skordalia. In a medium saucepan, cover the potatoes with water and bring to a boil. Season with salt and simmer over modera...

Smoked-Salmon Tartine with Meyer Lemons and Pickled Onions

• Universal Seafood’s Smoked Salmon

• Universal Seafood’s Black Lava Salt

• ½ Medium Red Onions

• 2 Medium Meyer Lemons

• 1 Large Thinly Sliced Tomatoes (optional)

• 1 Bunch of Dill (optional)

• 8 tablespoons Capers (2 tablespoons per tartine)

• 8 tablespoons Cream Cheese (preferably whipped) (2 tablespoons per tartine)

While we absolutely love to eat smoked salmon by itself as a snack, we also wouldn’t mind adding a couple more ingredients to spiff up our smoked delicacy. In one of our recent t...

Baked-Langoustine Recipe
A delicious thirty-minute meal for summer nights

Icelandic Langoustine

Ingredients:

Serves 4

• 
  

  1 Box of Langoustine 5/7 per lb

  
  


• 
  

  Universal Seafood’s Icelandic Black Lava Salt

  
  


• 
  

  Ground Black pepper

  
  


• 
  

  3 tablespoons of Heavy Cream

  
  


• 
  

  1 tablespoons Mustard (preferably Dijon)

  
  


• 
  

  4 Pinches of Thyme

  
  


• 
  

  ¼ Cup of Unsalted Butter

  
  


• 
  

  5 Tablespoons Olive Oil

  
  


• 
  

  4 Sprigs of Cilantro (Optional)

  
  

Instructions:

Please read before cooking:
Frozen langoustines must be used within 24 hours of defrosting.
Defrost completely before use (It can take up to 8-10 hours.)

1. Preheat the oven to 356° F (180 ° C).
2. Remove the head and claws of langoustine (set aside in refrigeration, if preparing another reci...