Pan-Seared Halibut With Lemon Butter
A firm fillet, a hot pan and ten minutes. The weeknight standard our counter staff cooks at home.
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Seafood Recipes From The People Who Cut It
Every recipe here is written for the exact cuts we sell, by the same people who cut them. Pick a fillet, pick a method, dinner's handled.
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This Week From The Counter
Miso-Broiled Sablefish (Black Cod)
Rich, oily sablefish stays moist under the broiler — the classic miso glaze never fails.
Get the recipeGrilled Swordfish With Herb Oil
Swordfish loin grills like a steak. High heat, a quick turn, and a simple herb oil.
Get the recipeCrispy Skin King Salmon
Skin-side down in a hot pan until crisp, then finish gently. Rich fillets forgive high heat.
Get the recipeBaked Petrale Sole With Brown Butter
Delicate fillets, a light hand and a quick bake — sole done the simple way.
Get the recipeSeared Ahi Tuna, Rare Center
Ninety seconds a side on sashimi-grade ahi. Sesame crust optional, rare center non-negotiable.
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