Dive in! Enjoy These 4 Simple Summer Seafood Dishes

Oven-Roasted Muhammara Halibut

Fishing for compliments? You’ll net plenty with this flaky white fish, especially when topped with muhammara from the Bristol Farms deli. The smoky-sweet Middle Eastern spread is made with roasted red peppers, toasted walnuts, olive oil, garlic and spices — for a totally addictive, can’t-be-beat taste.

Oven roasted Muhammara halibut with grilled vegetables, and raddishes.
Oven roasted Muhammara halibut with grilled vegetables, and raddishes.

Oven-Roasted Muhammara Halibut

Prep

20 min

Bake

35 min

Total

15 min

Print Recipe
Yields 8 slices

INGREDIENTS

4 (6-ounce) halibut fillets, about 1-inch thick each

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

Muhammara spread from Bristol Farms deli

DIRECTIONS

Season both sides of the fillets with salt and pepper, then place in a large nonstick baking dish.

Evenly drizzle with olive oil and lemon juice.

Sprinkle with lemon zest. Roast at 400° F for 12 to 15 minutes, until halibut flakes easily with a fork.

Remove from oven, top with heated muhammara spread, and serve.

MADE THIS RECIPE?

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Chili Garlic Shrimp

Shrimp is one of the most versatile seafood dishes, and lately we’re loving them with the savory-spicy kick of minced garlic and chili. Yum! These are great as an appetizer or a main course, on a bed of rice, noodles, polenta or grits — and served with a side of your favorite steamed veggies.

Chili Garlic Shrimp on a white plate garnished with hot sause, lime and cilantro.
Chili Garlic Shrimp on a white plate garnished with hot sause, lime and cilantro.

Chili Garlic Shrimp

Prep

20 min

Bake

35 min

Total

15 min

Print Recipe
Yields 8 slices

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

5 cloves garlic, minced

2 red and green chili peppers, chopped

1 pound large or jumbo shrimp, shelled and deveined

1/2 teaspoon sea salt

1 teaspoon black pepper

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

DIRECTIONS

Heat olive oil and butter in a skillet over high heat.

Add garlic and chili peppers, stirring occasionally until garlic is golden.

Add shrimp to the skillet and evenly season with salt and pepper.

Cook shrimp, stirring regularly, for 2 minutes and add lime Juice.

Continue cooking until they turn pink, about 2 more minutes.

Mix in cilantro and serve immediately.

MADE THIS RECIPE?

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Lemon Baked Cod

What a catch! This lean, protein-rich fish is packed with heart-healthy omega-3 fatty acids and vitamin B-12 — not to mention amazing taste. Unlock cod’s mild flavor and delicate texture with zesty lemon and a bit of spice, baked to perfection in under 15 minutes.

Lemon Baked Cod resting in extra virgin olive oil with blistered tomatoes and asparagus.
Lemon Baked Cod resting in extra virgin olive oil with blistered tomatoes and asparagus.

Lemon Baked Cod

Prep

20 min

Bake

35 min

Total

15 min

Print Recipe
Yields 8 slices

INGREDIENTS

4 (6-ounce) cod fillets, about 1-inch thick each

1 tablespoon extra-virgin olive oil

Juice from 2 lemons

Zest from 2 lemons

3 cloves garlic, minced

1/2 teaspoon thyme

1/2 teaspoon paprika

salt and pepper

DIRECTIONS

Lightly coat a baking dish with nonstick cooking spray.

Place cod fillets in dish, drizzle with olive oil and lemon juice, and sprinkle with garlic and seasonings.

Bake at 400° F for 12 to 14 minutes, until fish flakes easily with a fork.

MADE THIS RECIPE?

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New Age Seared Tuna Niçoise Salad

Think outside the can! Wild-caught Pacific ahi tuna from our seafood department makes this French-inspired classic even fresher and tastier, so mix up your menu with a satisfying summer salad that combines a mélange of mouth-watering ingredients, tossed in a tangy dressing.

New Age Seared Tuna Niçoise Salad. Seared ahi tuna with asparagus, roasted and sliced potatoes, medium boiled eggs, kalamata olives, asparagus, and a fresh salad with broccoli.
New Age Seared Tuna Niçoise Salad. Seared ahi tuna with asparagus, roasted and sliced potatoes, medium boiled eggs, kalamata olives, asparagus, and a fresh salad with broccoli.

New Age Seared Tuna Niçoise Salad

Prep

20 min

Bake

35 min

Total

15 min

Print Recipe
Yields 8 slices

INGREDIENTS

DRESSING INGREDIENTS

1/2 cup extra-virgin olive oil

3 tablesppons cup red wine vinegar

1 clove garlic, minced

1 tablespoons Dijon mustard

1/2 tablespoons minced shallot

3/4 teaspoon salt

1/2 teaspoon black pepper

*you will likely have additional dressing leftover

SALAD INGREDIENTS

4 large eggs

3/4 pound asparagus (for something a little different) OR green beans (preferably haricot verts), trimmed

3/4 pound small gold or baby red potatoes

1 cup small Kalamata olives

1 1/2 pounds ahi tuna steaks

2 tablespoons olive oil

Blackening seasoning

Salt and black pepper

3/4 pound mixed salad greens

high heat cooking oil (avocado, grapeseed, or walnut)

salt and pepper

DIRECTIONS

Whisk the dressing ingredients together in a small bowl and set aside.

Bring water to a boil in a medium saucepan, add eggs and cook for 7 minutes.

With a slotted spoon, transfer eggs into cold water to chill.

Then peel and set aside.

Put asparagus or green beans and small potatoes into same pan of boiling water. Cook until tender, 3–4 minutes for beans and 15–20 minutes for potatoes. Run under cold water and pat dry.

Halve potatoes and toss with 2 tablespoons of dressing.

Season both sides of tuna with a light coat of blackening seasoning.

Heat oil in a nonstick skillet over high heat.

Sear the tuna for about 2 minutes on each side. Let rest on a cutting board and then cut into thin slices.

In a bowl, toss mixed greens lightly with dressing. Plate mixed greens with eggs, cut in quarters, along with potatoes, olives and asparagus.

MADE THIS RECIPE?

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