I don’t know about you, but nothing makes me happier than those first few warm days of spring -- the days that bring hope and happiness after a long cold winter. It’s time to stretch your legs outside on a long-awaited run down the open road, find your groove in the yard cleaning out the months of debris that has blown in and become trapped under layers of snow or playing with your kids or pets, just enjoying life outside. After a long, glorious day, a meal fresh from the grill is the most satisfying and enjoyable way to fuel your body. Fresh and light grilled food with a crisp salad or grilled veggies add to the health of the day’s activity.

I can’t think of anything more grill-icious than grilled shrimp. It’s delicious straight off the grill and leftovers make an amazing snack right from the fridge. I’m always rummaging for something to snack on, and if there is shrimp and fruit in the fridge, I’m as happy as can be.

Begin with some great frozen shrimp. The bigger the better, since shrimp tends to be easier to thread on a skewer be sure to thaw the shrimp first.

While the shrimp is thawing, prepare the marinade blending the olive oil, garlic and crushed red peppers in a food processor or blender then adding the remaining ingredients: lemon juice, lemon zest, tarragon, parsley, salt and pepper. Toss the thawed shrimp with the marinade and let sit for 30 minutes. Light the grill and let it heat while the shrimp marinades.

While you wait for the grill to heat, prepare the Avocado Cilantro Lime Dressing by combining avocado, garlic, cilantro, Greek yogurt, olive oil, salt and pepper in a food processor. Add water until you reach desired consistency. Cut up a package of low-sodium bacon and fry in a pan until crispy. Wedge a head of lettuce and top the wedges with drizzles of dressing and sprinkle with bacon crumbles.

When the grill is hot, place the shrimp skewers on the grates for 5-7 minutes, flipping once. Brush lightly with melted butter and remove from heat. Serve with wedge salads.

Satisfying and delicious, grilled shrimp can be a go to quick meal for any evening. Enjoy!

Grilled Scampi

Ingredients:
2 pounds uncooked, thawed large shrimp, peeled and deveined
1/2 cup olive oil
10 cloves garlic
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 large lemon, zested and juiced
1 tablespoon chopped tarragon leaves (or 1 teaspoon dried)
1/4 cup chopped fresh Italian parsley leaves (or 1 tablespoon dried), plus extra for garnish
1/2 cup butter, melted

Directions:
1. Put the shrimp in a large bowl.
2. Combine the olive oil, garlic and red pepper flakes in a small food processor and process until the garlic is somewhat paste-like. Add the lemon zest, lemon juice, tarragon and parsley. Pour this mixture over the shrimp and let them marinate for 30 minutes.
3. Light a grill to high heat.
4. Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Thread the shrimp on skewers and grill over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque and slightly charred on the outside. Brush the shrimp with a bit of melted butter and transfer to a plate.

Wedge Salad

Ingredients:
1 head iceberg lettuce
1 package crumbled low-sodium bacon
Healthy Creamy Avocado Cilantro Lime Dressing (recipe below)

Directions:
1. Cut one package of low-sodium bacon into pieces and fry until crispy. Remove bacon from the pan and drain on paper towel.
2. Quarter one head of iceberg lettuce and place on four plates.
3. Drizzle each quarter with Avocado Cilantro Lime Dressing and sprinkle with bacon crumbles.

Healthy Creamy Avocado Cilantro Lime Dressing

Ingredients:
1 avocado
1 clove garlic, peeled
1/4 cup roughly chopped cilantro
1/4 cup Greek yogurt
1 tablespoon fresh lime juice
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
water

Directions:
1. Place all the ingredients in a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about water until it reaches a desired consistency.
3. Keep in an

It’s summer. It’s time to sit back, relax and enjoy yourself, not spend hours in the kitchen preparing meals and washing dishes! Who am I kidding. Summer is about being busy, but it’s primarily busy with fun. Sure, we’re still working, but the evenings are spent enjoying the long sunny evenings, whether it’s just hanging out on the boat, or watching kids play summer sports, a busy summer is still time outside. But we can still eliminate the busy-work that comes with cooking and cleaning. A great option is grill packets! It’s like a one-pot-meal on the grill, or, if you’re really lucky and you’re sitting around a crackling fire, they work great just tossed to the side in the coals. It’s a full meal in relative minutes, and it’s absolutely delicious.

I’ve got a couple great grill packet options to share with you. Get some great variety with a couple simple ingredients and some fresh or frozen seafood. My personal favorite is the Grilled Shrimp Boil Foil Packet and my six-year-old son devours the Grilled Salmon and Asparagus Grill Packet, in fact, he ate two all by himself the last time I made them! It’s so nice when you can find a healthy option that the kids love to counter the multiple meals of hot dogs or pizza.

To start, thaw the shrimp and the Morey’s Seasoned Grill salmon. When the salmon is partially thawed, remove it from the easy-peel package and reserve the marinade. Remove the skin to make it easier for kids to eat later.

Light the charcoal grill or turn gas grill to medium heat.

While the seafood is thawing, cut up all the vegetables and divide them up into two large bowls, one for each recipe. Cut the potatoes into 1-inch cubes placing one pound in the container for the shrimp packets and ½ pound for the salmon packets. Cut the corn and add it to the potatoes for the shrimp. At this point, I usually place the potatoes and corn in the microwave for about a minute, just enough soften them a bit to ensure cooking in the time it takes for the seafood to cook through. Cut the asparagus spears in thirds and cut the broccoli into bite sized pieces, and slice the onion, placing all in the bowl for the salmon. Zest one lemon, then cut it in half to use for the salmon packets. Slice a second lemon into eight slices to place on top of the Shrimp boil packets. Once the vegetables are prepared, you can begin adding the remaining ingredients.

To the shrimp bowl, add the sliced andouille sausage, shrimp, garlic, olive oil and all of the seasonings. Toss to coat. Cut four 18-inch strips of aluminum foil, spray with non-stick cooking spray and divide the mixture evenly between the four pieces. Top with lemon slices and a pat of butter. Fold the foil over the top of the food in thirds, completely covering the food, then roll each of the ends of the packet.

Add lemon zest, melted butter and seasonings to the vegetables for the salmon. Toss to coat the vegetables. Cut two 18-inch strips of aluminum foil, spray with non-stick cooking spray and divide the vegetable mixture between the two pieces of foil. Top each packet with a piece of salmon and drizzle with the reserved marinade. Squeeze lemon over the top of the packet and continue wrapping the packet as you did with the shrimp.

When the coals are ash white, place the packets on the grill and allow to cook for 10 minutes. Check the packets to ensure they are cooking evenly and adjust the packets if you have a hot-spot. Packets should be completely done cooking within 10-15 minutes. Remove the packets from the heat and serve immediately.

Enjoy this quick and delicious meal with your family this Fourth of July weekend! Whether you are at home or at the lake, this meal has minimal mess and maximum flavor!

Grilled Shrimp Boil Foil Packets

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into four pieces
• 1 pounds red potatoes, cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Old Bay seasoning
• ½ tablespoon Creole seasoning
• 1 tablespoon parsley
• 1 lemon, sliced thinly
• 2 tablespoons butter
• kosher salt
• Freshly ground black pepper
• Directions:

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Cut four sheets of foil about 12-inches long. Divide shrimp mixture evenly over the foil sheets. Spray with non-stick cooking spray
3. Cut corn and potatoes and place in a bowl. Add shrimp, sliced sausage, garlic, olive oil and seasonings. Toss to coat.
4. Top with one pat of butter and a couple lemon slices.
5. Fold the foil packet crosswise over the shrimp mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
6. Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.
7. Serve immediately.

Grilled Salmon and Asparagus Grill Packet

Ingredients:

2 packages Morey’s Seasoned Grill Salmon

2 tablespoons butter, melted

1 tablespoon freshly grated lemon zest

½ teaspoon freshly ground pepper

¼ teaspoon salt

1 tablespoon Fisherman’s Warf seasoning (or any seasoning of your choosing)

8 ounces (10 to 16 spears) fresh asparagus, cut into thirds

½ pound red potatoes, cut into 1-inch cubes

1 cups fresh broccoli, cut small

½ cup thinly sliced onion

Fresh lemon

Directions:

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Cut two sheets of foil about 12-inches long. Spray foil with non-stick cooking spray.
3. Cut vegetables and place in a bowl. Add butter, lemon zest and seasonings. Toss to coat.
4. Remove skin from salmon. Reserve marinade.
5. Divide the vegetable mixture over foil and top with salmon. Use reserve marinade to top salmon.
6. Squeeze fresh lemon over the top of each packet.
7. Fold the foil packet crosswise over the shrimp mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
8. Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.
9. Serve immediately.

It's fun hearing from foodies and seeing the bloggers out there who choose Morey's. One recent blog came from Sheena at Hot Eats and Cool Reads. Sheena is wonderfully creative in the kitchen and she developed an amazing summer salad using Garlic Cracked Pepper Atlantic Salmon, along with other fresh ingredients like sweet corn, cucumbers, basil and bowtie pasta.

Visit Hot Eats and Cool Reads today and Sheena will teach you how to make this fresh salmon salad for your family's next meal event. Her blog also has some other flavorful creations made with Morey's, so check those out too!

A perfect meal event doesn’t have to be artistically presented on a plate. You’ll find some of the tastiest creations right in the palm of your hand. For example, these yummy Tilapia Wraps. They’re ideal when you’re pressed for time to not only prepare a meal – but also when you’re in a hurry to eat one. Think of it as a succulent, nutritious lunch or dinner on-the-go.

Making these wraps is fast and easy. I like to use Morey’s Seasoned Grill Tilapia in mine, along with the following goodies that come fresh from my little vegetable and herb garden: diced tomato, chopped onion, thinly sliced radish, fresh cilantro and minced basil.

As the fillets bake according to the package directions, I prepare my vegetables, shred some sharp white cheddar cheese and warm the flour tortillas. After the fish is baked and flaked, then it’s as easy as adding the ingredients in the amounts you like. I drizzle on a little balsamic vinegar and grind some fresh black pepper on top too. Then you just roll the tortillas up into handy wraps and enjoy.

Give it a try, and also check out some of the recent meal events that bloggers from around the country have developed with Morey’s. Cheers!

Pasta Primavera With Salmon: https://www.lemonsforlulu.com/pasta-primavera-recipe-with-salmon/

Pistachio-Crusted Salmon With Pesto: https://www.azestybite.com/pistachio-crusted-salmon-pesto/

Pineapple Mango Mahi Mahi Rice Bowls: https://www.hoteatsandcoolreads.com/2015/04/pineapple-mango-mahi-mahi-cilantro-lime.html

Pineapple Mango Mahi Mahi and Veggies Over Rice: https://www.afamilyfeast.com/pineapple-mango-mahi-mahi-and-vegetables-over-rice/

One of the nicest ways to spend time with loved ones is around a dinner table. So this Father’s Day, celebrate your Dad with a memorable meal event. You can make it extra special by whipping up a home-cooked creation that shows him how much you care.

Don’t worry, it doesn’t mean you have to slave for hours in a hot kitchen. You can prepare an amazing culinary experience fast and easy with a little help from Morey’s. I don’t know about your Dad, but mine absolutely loves salmon. He likes peppers too. So what I’m planning for June 21st is this unique meal event:

Salmon Stuffed Peppers
The first thing you do to make this is to bake some Morey’s Garlic Cracked Pepper Atlantic Salmon fillets (according to the package directions). Also pre-cook some delicious wild rice and sauté some sliced baby portabella mushrooms and diced onions. Mix the rice, mushrooms and onions in a low-heat pan with a splash of Worcestershire, a tablespoon of sour cream and about a 1/2 cup of chicken broth. Salt and pepper too. Then gently fold in the cooked, flaked salmon.

Now you’re ready to fill your hollowed out peppers with the mixture. I like to overfill mine so they’re extra hearty. Then place them on a baking dish, sprinkle the top with fresh Parmesan cheese and bake at 350° for about 25 minutes. And presto, they’re done!

Serve these Salmon Stuffed Peppers with some chewy French bread and pair the whole meal with a hoppy India Pale Ale in a chilled glass. Dear old Dad deserves a nice warm meal and an ice-cold brew. Every day. But especially on Father’s Day!

Cheers.

If your family is like mine, then summer and sandwiches were meant for one another. Whether it’s a PBJ and a glass of milk on the deck for a quick lunch or a grilled cheese on a rainy day, a sandwich hits the spot. This summer if you find yourself wondering what kind of sandwich to have next, try this salmon sub.

It begins with Morey’s Garlic Cracked Pepper Atlantic Salmon. Simply place the frozen fillets in what I call “aluminum foil boats” along with all the savory marinade that they’re packaged in. Put them on the grill according to the package directions. While they grill in bubbling goodness, prepare your other simple ingredients, which include Swiss cheese, fresh spinach, sliced ripe tomatoes, thinly sliced Vidalia onion and shaved carrots. All those veggies are of course chosen for their wonderful flavor – but also for the nice mix of pleasing color that they bring to your meal event.

Now this part is important, because a great sandwich needs great bread. I recommend using soft and chewy focaccia rolls for these subs. Spread a thin layer of butter or mayo (your choice) on the open rolls and sprinkle a little garlic salt on that. For the last few minutes of the salmon bake time, put the rolls on the grill too, so that flavor melts in and the edges of the rolls get a slight “crisp” to them.

Lastly, build your sandwiches from the bottom up in this order: bottom roll, salmon, onion, spinach, carrots, tomato, cheese and top roll. If you’re a wine lover, a buttery chardonnay is a great pairing. Or for beer connoisseurs, try a hoppy pale ale alongside your submarine. Enjoy, and have a happy summer!

As much as I like writing about my appreciation for fish and all the tasty ways to prepare it, I enjoy reading about the subject just as much. So when I come across different bloggers who walk me through amazing meal events with fish and seafood, I’m hooked. Especially when they include tantalizing photographs of their creations!

Recently there have been some great blogs with really nice meals with Morey’s, so I thought I’d share them with you. A Family Feast, which is a great destination for foodies, whipped up a delicious and beautiful Smoked Fish Chowder that you can literally make quickly by the bowl or in a large kettle to feed a big crew.

Another blog that loves Morey’s is The View From Great Island. The savory smoked salmon cheesecake she made is as appetizing to look at as it would be to eat! A fellow food blogger (who just happens to live near Morey’s Seafood International in Minnesota) has a family-favorite salmon burger and she shows you how easy it is to make on her Hot Eats and Cool Reads blog.

In addition to fish inspiration from the blogosphere, Morey’s has fun Pinterest boards with all kinds of tasty pictures. No matter how you get your fresh cooking ideas, Morey’s makes it fast and simple to turn them into meal events for your family and friends.

Eat well!

As I write this from a cold climate in the northern hemisphere, frigid winds surround the house. Even the birds seem to be holed up somewhere to escape winter’s icy clutches. But inside, snug as a bug in a rug, something wonderful is happening at 375°F.

I’m trying something new for dinner. Well, several things to be specific. We have friends coming over for a nice meal and some wine. On the menu? Fish, wild rice with almond slivers, warm ciabatta bread and a fresh mixed green salad with ripe cherry tomatoes. The table is set for six.

I don’t know what kind of fish all six guests will enjoy most. Some folks love salmon. Others prefer white, flaky fillets and there are those who delight over fresh fish from the sea. With Morey’s tonight, I’m going to dazzle every palate. I’ll look like a culinary queen when the food hits the table, but in reality this comfort-food smorgasbord is as easy to prepare as a glass of water!

It begins with selecting the Morey’s fish and flavors you want. For this dinner party, I’m preparing six unique fillets. People can choose exactly what they want. However, I’m going to encourage everybody to sample a little bit of each fillet. Tonight’s Morey’s variety lineup is:

• Wood Roasted Atlantic Salmon

• Lemon Pepper Tilapia

• Pineapple Mango Mahi Mahi

• Garlic Cracked Pepper Wild Pacific Salmon

• Seasoned Grill Tilapia

• Lemon Dill Atlantic Salmon

Each fresh portion comes sealed with tasty marinades in individual pouches. To prepare, I just set the oven to 375. Then I make six small aluminum foil “boats” and put a fillet in each one. I pour the marinade from the pouch over the top. All six servings can then go on a baking sheet and bubble in their own marinated goodness at the same time.

When the guests arrive, this comfort meal will warm our bodies as well as our hearts. We’ll enjoy it with selections of Syrah, Chardonnay and Pinot Noir – all fantastic wine pairings with flavorful fish. I can’t wait!

Cheers!

Morey’s marinated fillets can easily become the centerpiece of any meal, from a quick weeknight dinner to a big family event. Now you can round out your meal idea with the perfect side dish or wine pairing with these delicious recipes and wine suggestions.

Bake, Grill or Layer the Perfect Side Dish
Veggie Fries
Looking for a crunchy, sizzling and lighter option than take-out? fries? Try your favorite vegetables! From Chipotle Cornmeal Green Bean Fries, to Parmesan Zucchini Fries, all you need is an oven and the seasoned breading of your choice for a flavorful and crispy side dish. Recipes Here

Grilled Asparagus Spears
Lightly charred veggies have a bold flavor to stand up to the sweet, smoky taste of Morey’s Wood Roasted Wild Salmon. If you’re a fan of asparagus, brush the stalks with olive oil and season and grill to your liking. Check out this recipe for asparagus that will send your family lining up for seconds, thirds and fourths.

Roasted Potatoes
Warm up your taste buds and try this recipe for roasted potatoes alongside one of Morey’s delicious ready-to-cook entrées. Use quartered red potatoes in a sizzling hot cast-iron skillet. Add in onion, olive oil, rosemary and your favorite seasonings, and you’ll have the perfect potatoes to add to your Morey’s meal.

Tilapia Pasta Salad
Combine the Lemon Pepper Tilapia, with a refreshing pasta salad for a light and nutritious dinner or lunch. Layers of cooked rice noodles or whole grains are covered with the greens of your choice. The warm tilapia rests on top, heating the greens while a drizzle of your favorite salad dressing adds the finishing touches to a delightful meal.

Pour a glass, or two
As a general rule, white wine pairs well with most fish, but certain white wines go better with certain types of fish.

If you’re enjoying a lean and flaky fish like Morey’s Seasoned Grill Tilapia, look for a zesty and refreshing white to balance the more delicate fish flavor. The website Wine Folly recommends a Champagne or White Bordeaux.

However, if you choose a more meaty fish like Garlic Cracked Pepper Wild Pacific Salmon or Pineapple Mango Mahi Mahi, choose a wine pairing that goes with the steak-like texture. Rich white wines with lots of flavor and even a few red and rosé wines can do the trick. Try an Oaked Chardonnay, Dry Rosé or White Pinot Noir – your guests will welcome such a refreshing meal idea.

Thinking about a small tasting before dinner? Richly smoked fishes like Morey’s Wild Smoked Salmon Chunks are a little drier and need wine pairings that quench them. A Rosé Sparkling, Dry Riesling or White Pinot Noir will start your event on a high note.

Looking for more wine pairings? Visit Wine Folly for more great ideas, and even the perfect drink to go with our Fish Taco recipe.

Morey’s has several marinated options to fit your taste buds and side dish ideas. Check them all out on Moreys.com and tell us if you have a great seafood meal idea by submitting a recipe. We’re always looking for new and creative ways to prepare our delicious and nutritious products. Enjoy!

Sources:
https://www.oprah.com/food/What-to-Serve-with-Salmon
https://www.livestrong.com/article/530522-dinner-ideas-with-tilapia-fillets/
https://www.cookinglight.com/food/in-season/what-to-eat-right-now-pacific-salmon/our-favorite-salmon-flavor-combinations
https://winefolly.com/tutorial/wine-with-fish-pairing-guide/
https://www.foodnetwork.com/recipes/grilled-asparagus-spears-recipe.html

It’s a new year - a clean slate. For our business, this is the time when we dig deep and move full speed ahead to uncover what we can do to better ourselves and in turn, better our customers.

We listened to our customers and realized that our website needed to reflect more of the personality that makes Morey’s, Morey’s. With that in mind, we began a time-intensive redesign.

Now, during the most suiting time of year for unveilings, we are proud to announce the launch of moreysfc.wpengine.com. It’s sleek, focused and delivers what you want, information – and information fast. With clear-cut navigation, customers can quickly find anything and everything Morey’s in a matter of seconds. From our deep-rooted Minnesota history to our ever-growing list of products, our site is up-to-date and ready to meet the needs of our customer’s demands.

In addition to the new look, we’re excited about our Recipes & Cooking section, where we’ve got Recipes by Fish Type, Recipes by Meal Type, Cooking Tips and Videos, and much more. It’s an easy, go-to resource for all your seafood needs. With Morey’s, cooking doesn’t have to be a hassle, and it doesn’t have to be hard. We’re here to help you make restaurant quality, nutritious meals that your whole family will love.

Stay in touch with us on Facebook, Twitter and right here on our new blog, and we’ll keep you in the know. We’ll bring you health and wellness advice, company and industry news, and a plethora of recipes that will not only make your mouth water, but also inspire you to cook seafood confidently – and often.

We hope your year is off to a great start, and we look forward to being a part of it in 2014 and beyond.