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Super Seafood: Five back-pocket recipes for national seafood month

It’s National Seafood Month! What better time to work on making some smart seafood choices? When you shop our fresh seafood cases, you can rest assured that all selections are 100% sustainably sourced. That’s also true for our private label frozen seafood. So, check out this week’s seafood recipe collection, and if you “sea” something you like, give it a try!      

Halibut with Couscous   

Cooking in parchment might seem elegant – and we won’t argue – but it’s also pretty easy. “En papillote,” as it’s also called, is a method that allows fish like halibut to steam without overcooking. Add in some fresh veggies and herbs, and a light and wholesome meal with very little cleanup is less than 30 minutes away.

Stewed Cod with Tomatoes and Olives  

Baking your cod fillets on a bed of asparagus is a great trick for ensuring perfectly cooked, moist fish every time. Adding Italian-inspired herbs and briny black olives is a great trick for ensuring full flavor that is anything but boring. We’re serving it over whole wheat pasta here, with a wedge of lemon on the side.


Tuna Poke Bowl   

If you like sushi, this poke bowl will be a welcome addition to your home menu. It’s a fresh and easy one-bowl meal featuring raw tuna, seasoned and dressed with rice vinegar and soy sauce, mingled with delicate ribbons of fresh vegetables. Aromatic basmati rice makes the bed underneath.

Sesame-Crusted Salmon with Asparagus and Noodles   

Be prepared to hear, “Ooh, what’s that spice?” when you serve this one. McCormick Gourmet Japanese Seven Spice (available in the spice aisle) is the key to its unique flavor, and the quick and easy skillet prep is the key to its place in your regular rotation. Print this one out for your recipe box, or gift it with a jar of Japanese Seven Spice for the foodie in your life.


Tuna and Lentil Salad  

Classic nicoise gets even nicer with lentils for extra fiber and protein. With tuna, bright tomatoes and a touch of vinegar and Dijon, every bite of this simple-to-make salad is more interesting than the last. Make it for dinner, then take it for lunch the next day.

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