Fish
Ingredients
6 salmon filets (about 7 oz a piece)1 cup + 2 tbsps Balducci's Ginger Plum Marinade
1/2 bunch scallions sliced thin on the bias
Salt and pepper to taste
Directions
1. Place the salmon in a shallow glass baking dish. Season salmon well with salt and pepper. Pour marinade over the fish. Make sure fish is flesh side down in the dish. Cover and place in refrigerator to marinate for at least 2 hours.2. Preheat the grill to medium high.
3. Remove the salmon from the marinade and place it flesh side down on the grill. Do not move the fish once it is on the grill or it will break. Once the fish is well marked, it will release from the grill without sticking; this will take 4-5 minutes. The fish is done once the internal temperature when taken with a stem thermometer reaches 145°F. This will take about 8 minutes per inch of thickness.
4. When done cooking, remove from grill and arrange on a platter, skin side down. Brush top of fish with remaining marinade. Sprinkle sliced scallions over top. Serve immediately.
Ingredients
6 pieces Chilean sea bass, 8 oz each3/4 cup soy sauce
3/4 cup Balducci's Hay Day Honey Bear
1/2 cup green onions, sliced thin on the bias
Salt and pepper to taste
Directions
1. Preheat oven to 450f.2. Season fish lightly on all sides with salt and black pepper.
3. Whisk together the honey and the soy. Marinate the sea bass in the honey/soy mixture for 1 hour.
4. Remove fish from marinade and place in an oven safe back dish. Drizzle some of the marinade on top of the fish.
5. Place fish in oven for 12-15 minutes (depending on thickness of cut of fish), until internal temperature reaches 145f. Honey/soy mixture will reduce and caramelize on the fish - the fish should be a deep brown color.
6. Remove from oven and sprinkle with green onions. Serve immediately.
Ingredients
6 salmon fillets, roughly 7-8 oz each1 cup Balducci's Pesto Sauce
1/4 cup Japanese breadcrumbs
1 tbsp lemon juice
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Pan spray as needed
Directions
1. Preheat the oven to 350f.2. Stir together the pesto, breadcrumbs and lemon juice.
3. Spray a cookie sheet well with pan spray.
4. Season the salmon fillets on both sides with salt and pepper. Place the salmon skin side down on the cookie sheet.
5. Divide the pesto mixture evenly between the 6 fillets. Smear the pesto mixture on top of the salmon to 'crust' it.
6. Place the salmon in the oven for 10-15 minutes (depending on the thickness of the salmon), until internal temperature reaches 145f.
7. Remove salmon from the oven. Sprinkle Parmesan cheese on top. Serve immediately.
Ingredients
2 lbs of calamari rings and tentacles (de-beaked)1 small white onion, diced
1 tbsp minced fresh garlic
4 ounces olive oil, plus a small amount to finish
pinch red pepper flakes
1 bay leaf
1 cup dry red wine
2 tbsp fresh parsley, chopped
6 cups of marinara sauce or crushed tomatoes
Salt and pepper to taste
Directions
1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and red pepper flakes and sauté for about 5 minutes.2. Add the calamari and sauté another minute.
3. Add the red wine, bring to a simmer, and reduce by half.
4. Add the marinara sauce and bay leaf.
5. Season with salt and pepper and simmer gently for 1.5 hours or until the squid is very tender.
6. Remove from heat and finish with parsley and a small amount of olive oil.
7. Serve over cooked linguini or slices of crusty bread.