Recipes

Chermoula is a sauce found in Algerian, Libyan, Moroccan and Tunisian cuisine; it’s a bright and flavorful accompaniment to pan-fried Alaska rockfish.

Sweet pomegranate seeds mixed with greens makes the perfect background for plump and juicy Alaska Weathervane scallops in this fresh and delicious salad.

Dinner for two couldn’t be simpler or more refined with pan-seared Alaska salmon in a creamy garlic basil sauce.

Any rice flour will do for this recipe, but the forbidden black rice gives the dish a different color. It’s the perfect way to use up that last annoying bit of rice.

Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut. It’s a simple pairing that won’t distract you from the most important thing: the fish!

Rockfish shines in this recipe, coated with your own version of the healthy Egyptian spice dukkah, atop a bed of delicious vegetables.

Thai spices coat wild Alaska cod to be the star of this flavorful and quick salad.

Skillet or griddle seared pollock fillets top a bed of bright vegetables in this moisture-rich fish dish.

Alaska sole partners perfectly with a medley of mushrooms for this delicious dish.

Bacon and wild Alaska scallops come together in this fan favorite recipe.

This salad becomes a meal with hearty Cannellini beans and topped with Alaska salmon.

Try this cod-filled twist on the classic quesadilla.