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7 Summer Recipes That Make a Splash

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For a while it didn’t feel like it would ever come but it’s finally summer, which means fresh produce and beach weekends full of fresh seafood. Seafood is packed with essential nutrients like vitamins A, B and D – depending on the type of fish. Seafood is high in protein and contains an abundance of omega-3 fatty acids, which promote heart health. Eating seafood can also help prevent strokes, lower blood pressure and may even help fend off depression. Here are some delicious recipes you’ll be cooking up all summer long.

Seared Salmon with Avocado Salsa Verde


  • 15 oz. prepared salsa verde
  • 1/4 cup freshly chopped cilantro
  • 2 tbsp. chopped red onion
  • 2 avocados, diced
  • 4 salmon pieces (about 2 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 2 limes, cut in half

Combine salsa verde, cilantro, red onion and avocados. Preheat a large cast-iron skillet over medium-high heat. Pat salmon dry, season with salt and pepper. Add oil to skillet. When oil is hot but not smoking, place the salmon in the skillet skin-side down. Cook salmon for about four to five minutes on each side. Serve with a large spoonful of avocado salsa verde and a lime squeeze.

Blackened Tilapia Bowls


  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. onion powder
  • Pinch of oregano
  • Zest of 1 lime
  • 4 tilapia fillets
  • 3 cloves garlic, minced
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 15 oz. can black beans, drained and rinsed
  • 2 cups cooked cilantro lime rice

Combine spices in a small dish. Season fillets with salt, pepper and spice. Heat a large cast iron skillet to medium-high heat. Drizzle olive oil and add minced garlic. Sauté for about 20 seconds, then add tilapia. Cook both sides for 2-3 minutes. Remove from skillet and sprinkle fish with lime zest.

Add 1 tsp. olive oil, corn, red onion and red bell pepper to the same skillet. Cook for 1-2 minutes without stirring to allow vegetables to roast and sear. Stir and continue to cook until vegetables are tender and caramelized. Add in drained and rinsed black beans and heat for 1 minute.

Add 1/3 to 1/2 cup cilantro lime rice to a bowl. Top with the vegetable mixture, tilapia and any toppings you choose. We recommend fresh cilantro, diced avocado, shredded lettuce, shredded purple cabbage and lime wedges.

Salsa Shrimp Lettuce Wraps

  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 12 oz. raw medium shrimp, peeled, deveined and patted dry
  • 3/4 cup mango peach salsa
  • 2 tsp. lime juice
  • 1/4 tsp. salt
  • 1 head Boston lettuce
  • 1 green onion, chopped

In a large skillet over medium heat, heat the oil. Once hot, add garlic and shrimp. Cook 3-5 minutes or until shrimp is pink. Remove from the heat and stir in salsa, lime juice and salt. Separate the lettuce leaves and fill with shrimp. Top with green onion.

Raspberry Pineapple Fish Tacos

  •  3 limes
  • 2 tbsp. canola oil, divided
  • 2 tsp. chili powder
  • 1/2 tsp. salt, divided
  • 1/4 tsp. ground pepper, divided
  • 1 pound flounder or cod fillets
  • 1 cup fresh raspberries
  • 1 cup cubed fresh pineapple (½-inch)
  • 2 tbsp. thinly sliced green onion
  • 1/2 -1 jalapeño pepper, halved, seeded (if desired) and finely chopped
  • 1/2 cup nonfat plain Greek yogurt
  • 8 corn tortillas, warmed
  • 1 cup finely shredded green cabbage
  • 1/4 cup fresh cilantro leaves
  • Lime wedges

Grate 1 tsp. zest and squeeze 5 tbsp. of juice from limes. Combine 2 tbsp. of lime juice, 1 tbsp. oil, chili powder, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl. Place fish in a sealable plastic bag set in a shallow dish. Pour lime mixture into bag, seal and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.

Meanwhile, combine raspberries, pineapple, green onion, jalapeno, lime zest, 1 tbsp. lime juice and 1 tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper in a medium bowl. Combine yogurt and the remaining lime juice in a small bowl. Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add marinated fish and cook for 4 to 6 minutes. Break fish into bite-size pieces with a fork. Serve in tortillas and top with cabbage, salsa, yogurt mixture and cilantro. Serve with lime wedges.

Crab Stuffed Avocados

  • 1/2 cup avocado mayonnaise
  • 1/4 cup fresh lemon juice
  • 3 tbsp. chopped fresh tarragon
  • 1/2 tsp. black pepper
  • 12 oz. lump crabmeat, shell pieces removed
  • 1/4 cup fresh lemon juice
  • 3 tbsp. chopped fresh tarragon
  • 1/2 tsp. black pepper
  • 12 oz. lump crab meat, shell pieces removed

Combine mayonnaise, lemon juice, tarragon and black pepper. Gently fold in crab. Heat a large cast-iron skillet over medium-high heat. Coat pan with olive oil. Place avocado halves face down in skillet. Cook until lightly browned. Spoon about 1/2 cup crab mixture into each avocado half.

Steamed Mussels

  • 4 lbs. mussels
  • 2 tbsp. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, shaved
  • 4 sprigs fresh thyme
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1 cup chicken broth, low-sodium
  • Pinch of red pepper flakes
  • 1 tomato, peeled, seeded and cut in large dice
  • 1/2 cup roughly chopped parsley
  • 2 tbsp. unsalted butter

Rinse mussels under cold running water and scrub shells with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme then add the mussels and toss in pan. Add wine, lemon juice, chicken broth and red pepper flakes. Cover the pot and steam over medium-high for 5 minutes until the mussels open. Add tomato, parsley and butter and steam for another minute to soften.

Baked Rainbow Trout

  • Extra virgin olive oil
  • 4 small rainbow trout, boned
  • Salt and freshly ground pepper
  • 1 lb. ripe tomatoes in season, peeled, seeded and chopped
  • 2 garlic cloves, minced
  • 4 to 8 sprigs fresh thyme
  • Chopped fresh parsley or thyme for garnish
  • Lemon wedges for serving

Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil into squares that are 3 inches longer than the fish. Oil dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat. Combine the tomatoes, garlic and 1 tsp. olive oil with salt and pepper to taste. Spoon mixture over each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of trout together. Drizzle 1/2 tsp. olive oil over each fish. Fold the foil up loosely, grab at the edges and crimp together to form a packet. Place on baking sheet and bake for 10 to 15 minutes. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve with lemon wedges.

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