Every time I reach for Morey’s Seasoned Grill Salmon, I find a new and delicious way to use it in my cooking. The versatility is amazing. Whether you are preparing it as a main dish with a healthy side of vegetables or a salad or incorporating it into a recipe, the possibilities are endless. For instance, it makes a great ingredient in a simple but delicious snack to bring to any potluck!

Potlucks are a great way to get together with friends or coworkers while not having to break the bank to feed a crowd. I’m always trying to find something new and exciting to bring. All too often, we reach for the quick and easy chips and dip or deli items because we just don’t have the time to prepare something while running around with our busy lives. Salads and pastas are something else often gracing the tables at the company pot luck, but how about trying something different and fun! Finger food fun with Salmon Caesar Pinwheels.

Morey’s Seasoned Grill Salmon is quick and easy to prepare. It can be grilled or baked in about a half your and it takes little time to cool once complete. My preferred salmon preparation is to use the grill. Place aluminum foil on grill rack and spray lightly with cooking oil to keep fish from sticking and breaking apart. Place, flat side down, on med-high grill. Grill for 3-4 minutes, turn fillet over and grill an additional 3-4 minutes.

While salmon is cooling, chop ¼ cup green onions and ¼ cup Kalamata olives and place in a bowl. Mix in ¼ cup Greek yogurt, ¼ cup Caesar dressing and ½ cup Parmesan cheese. Flake cooled salmon and incorporate it into the mixture. Place lavash bread or flour tortilla on top of a piece of cut parchment paper (I use Joseph’s Flax, Oat Bran and Whole Wheat Lavash Bread. It is very thin and flexible and it’s great if you are trying to eat healthier). Spread salmon mixture to the edges of bread then cover with spinach. Carefully roll the lavash bread into a roll and wrap with the parchment paper. Place the roll in the refrigerator for about an hour to chill. Once chilled, remove from the refrigerator and unwrap the parchment paper. Slice the roll into one-inches slices and place on a plate for serving.

Salmon Caesar Pinwheels

Ingredients:

• 4 fillets Morey’s Seasoned Grill Salmon
• ¼ cup chopped green onion
• ¼ cup chopped Kalamata olives
• ¼ cup Greek yogurt
• ¼ cup Caesar dressing
• ½ cup Parmesan cheese
• 2 cups spinach
• Lavash bread or large flour tortillas
• Directions:

1. Prepare salmon according to package directions (grill, bake, microwave or saute)
2. Allow salmon to cool. While salmon is cooling, chop green onions and Kalamata olives
3. Mix chopped onions, olives, Greek yogurt, Caesar dressing and Parmesan cheese
4. Flake cooled salmon and incorporate into the mixture
5. Place lavash bread on top of a piece of parchment paper
6. Spread layer of salmon mixture over lavash bread
7. Top salmon mixture with a layer of spinach
8. Tightly roll lavash bread and wrap with parchment paper. Place in refrigerator for one hour to firm
9. Remove roll from parchment paper and slice into 1-inch slices

Love is in the air. Love for your significant other, love for family and love of food. What better way to show your family how much you love them than by preparing a beautiful home-cooked meal this Valentine’s Day!

I love to cook. To me, cooking is a soothing escape from an otherwise crazy life. So, selfishly, cooking for Valentine’s Day is not only showing my family I love them, but is also showing me it’s okay to do something for myself as well. Sure, we could go to a restaurant and let someone else do the work, but there is something wonderful about taking the time to plan a somewhat elegant, yet family friendly meal. Choosing something to please everyone’s picky palette. Setting a table with beautiful dishes that rarely see the light of day, replacing the usual paper plates, that allow for quick and easy clean-up on busy week night evenings.

So often, meals are thrown together without thought, whatever is quickest and gets everyone on their way to the next big event, or hours of homework. We don’t necessarily put love into every meal we make, so the opportunity to make something special should be enjoyed.

In my house, we love seafood. We may not always agree on a specific variety, but shrimp is a family favorite. My children love pasta, so my natural choice this Valentine’s Day was Shrimp Scampi with Fettuccini Alfredo. A bit of freshness is added with a garden salad topped with Italian dressing. And no Valentine’s Day meal is complete without a bottle of wine, and my favorite is always a sweet red.

Fettuccini Alfredo

8 ounces uncooked fettuccini

½ cup butter

½ cup heavy cream

2 cloves garlic

¾ grated Parmesan cheese

Dash of pepper

Chopped fresh parsley

Cook fettuccini as directed on package. Heat butter and heavy cream in pot over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and pepper.

Shrimp Scampi

1-½ pounds uncooked medium-large peeled, deveined shimp

2 tbsp olive oil

1 tbsp chopped fresh parsley

2 tbsp lemon juice

¼ tsp salt

2 medium green onions, thinly sliced (2 tbsp)

2 cloves garlic, finely chopped

grated parmesan cheese, if desired

Remove tails from shrimp. Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients, except cheese, in oil for 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Remove from heat. Sprinkle with cheese.

Pregnancy is a time of excitement and anxiety in an expectant mother’s life. Boy or girl? Jane or John? Breast milk or bottle feeding? Crib sleeping or co-sleeping? Is my love for seafood safe for my unborn baby? All these and many more concerns are valid joys and worries for any mother, but thankfully, we know the last fear has a positive answer. Seafood is not only safe for an unborn child, it can help in its development.

While it is true, not all seafood is safe to consume during pregnancy, there is a greater variety of options that will not only benefit you, but your child as well. Seafood is loaded with protein, iron, zinc and brain developing omega-3 fatty acids. Some great healthy options include herring, whitefish, salmon, trout, sardines and anchovies. Both the Food and Drug Administration and the Environmental Protection Agency recommend that pregnant or nursing women eat 8 to12 ounces of these varieties of fish per week. Additional safe choices include shrimp, pollock, tilapia, cod, catfish and canned light tuna. If you prefer albacore tuna, you should limit your weekly serving to 6 ounces.

Though there is an abundance of safe and healthy options, fish containing high levels of mercury should be avoided. Pollutants such as mercury, dioxins, PCBs and pesticides have been linked to developmental delays in children. Mackerel, marlin, shark, swordfish, tilefish and tuna steaks should not be consumed by pregnant, nursing women or children.

This downloadable chart, as well as additional information for picking out healthy options for eating fish, can be found at www.doh.wa.gov/CommunityandEnvironment/Food/Fish/HealthyFishGuide.

From salmon to tilapia and trout to herring, Morey’s can cure any expectant mother’s seafood craving. The simplicity of Morey’s prepackaged, marinated fish entrees make it easy to have a delicious meal in minutes. Pair the single serve fish fillet with a healthy vegetable and some rice or potatoes and you’ve got a well-rounded meal that will satisfy mom and give baby a prenatal developmental boost that will make everyone happy!

  Summer … and grilling. Could there be a better combination? While the first thing that often comes to mind for summer grilling is burgers and brats, seafood is a wonderful option for grilling fare. From firm fish like salmon to delicate tilapia to a bit of fun with shrimp, the options are endless, but each variety takes a slightly different approach for preparation and cooking.

Thick, firm fish like salmon and halibut can be grilled directly on a clean grill grate. Keep in mind that fish loses moisture quickly, so it is important to coat the fish with oil to seal in some of the moisture. Place fish directly on the grill grate over high heat. Flip as soon as the fish is cooked half way through. For every inch of thickness, expect about 10 minutes of cooking time over medium-hot coals.

My favorite method of grilling salmon is to use a cedar plank. This simple technique leaves the salmon tender and moist. It picks up a wonderful smoky, woodsy flavor that compliments the the flavor of the salmon. I’ve only soaked the planks in water, but I’ve heard some use wine, and I can’t wait to try this option, myself! Begin by soaking the cedar plank for 30 minutes to an hour. Lay salmon fillet on top of the plank and lightly drizzle with olive oil. Season to taste (we generally use Fisherman’s Warf or Morey’s Seafood Seasoning). Place on grill over medium-high heat for 20-30 minutes or until cooked through. The internal temperature should reach 145 degrees Fahrenheit. Remove from grill and serve on platter or on cedar plank.

For delicate fish or any of Morey’s marinated seafood varieties such as salmon, tilapia and mahi mahi, the easiest grilling technique is to use aluminum foil. Fold the edges of the foil to prevent the juices from flowing over the edge. Lightly spray foil with cooking oil to prevent the fish from sticking and breaking apart. Place flat side down on a medium-high grill for 10-15 minutes.

Another grilling favorite in my home is Marinated Grilled Shrimp. This crowd pleaser is as delicious as it is simple to make. There are many great shrimp marinades, but my new favorite recipe was recently introduced to me by a friend, so delicious, you need no cocktail sauce, and even my five-year-old couldn’t get enough.

Begin by soaking skewers in water for about 30 minutes. Prepare marinade according to recipe directions. Add shrimp and stir until evenly coated. Cover and refrigerate for 30 minutes to an hour, stirring once or twice to ensure even coating. Preheat grill to medium heat. While grill is heating, thread the shrimp onto the skewers from tail to head. Place skewers on lightly oiled grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

These are just a few of the many delicious options for summer seafood grilling. Be adventurous! We always grill an abundance of Salmon and use it for multiple recipes from salmon benedict to salmon pizza. If you are interested in trying a great salmon pizza recipe, you’ll find it in a previous blog.

By Tina Bartels

My family loves pizza. It’s safe to say we eat pizza at least once a week, which, while that isn’t terrible for an active family, it’s not the ideal food for healthy living. Fortunately, my family also loves salmon and is not afraid to try something new.

Making individual pizzas is always a fun event for my kids. They both love to cook, and making pizza gives them a great opportunity to do a lot of the work on their own without a lot of supervision. They can pile the pizzas high with their favorite ingredients and I can pop them in the oven.

One evening, while we were making individual homemade pizzas, I was lucky enough to find a bit of grilled salmon left over in the refrigerator. While my family chose their usual favorite toppings of pepperoni, sausage, Canadian bacon, mushrooms and pickles (yes, I said pickles), I chose a more adventurous route opting for a combination of salmon, thinly sliced sweet onion and spinach. Of course, I had to swap out my usual red sauce for some alfredo. It was nothing short of delicious. To my delight, my family also thought it was fabulous. Since then it has become a family favorite and we make it often. A few easy steps and you have a meal your whole family can enjoy.

I always start with making homemade Alfredo sauce. If you don’t have the time, any good jar of Alfredo will work just fine. I start with the basic ingredients of butter, heavy cream, shredded parmesan cheese salt and pepper. I always add garlic and parsley to my sauce for a bit of extra flavor.

Sauté garlic in butter for about a minute.

Add heavy cream. If you prefer a lighter version, you can substitute the heavy cream for half-and-half.

Slowly add the parmesan cheese and stir constantly for two to three minutes.

When your sauce is complete, it’s time for the fun to begin. My favorite individual pizza crust is naan bread, but you can use any type of crust you choose. I like the naan bread because it’s already the perfect size without having to take the time to make your own dough, and it has the best chewy texture I have found. Another great option would be pita bread or the mini pizza crusts found in the pizza isle at your favorite grocery store.

Gather the rest of your toppings, such as sliced onion, spinach, cheese and of course, the salmon.

Pile your pizza high with the ingredients. I find it works well to put everything in small bowls so everyone can easily grab what they want on their pizza. Of course, half the fun of making homemade pizza is eating the ingredients while creating your masterpiece! My son loves salmon, so I was lucky there was enough to go around in the picture above.

Once all of the toppings are on the pizza, pop them in a 350 degree oven for about eight minutes. They are ready to enjoy when the cheese is melted and a bubbly light brown.

RECIPE – Salmon Alfredo Pizza

Alfredo Sauce

Ingredients:

¼ cup butter

1 cup heavy cream

2 cloves minced garlic

1 ½ cup shredded parmesan cheese

¼ cup chopped fresh parsley

Salt and pepper to taste

Directions:

1. Melt butter in a medium saucepan over medium-low heat.
2. Add garlic and sauté for about a minute.
3. Add cream and bring to a low boil. Reduce heat to medium-low and simmer for five minutes.
4. Slowly add cheese and cook for two to three minutes. Stir constantly.

Pizza

Ingredients:

Naan bread

Alfredo sauce

Grilled salmon or Morey’s Wood Roasted Salmon, Seasoned Grill Salmon or Steakhouse Salmon, cut into small pieces

Thin sliced sweet onion

Baby spinach, sliced into ribbons

Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.
2. Place Naan bread on pan, brush edges with olive oil and smother with Alfredo sauce.
3. Top with salmon, onion, spinach and mozzarella cheese.
4. Bake in preheated oven until cheese is melted, about eight minutes. If you prefer lightly browned cheese, place under broiler for a minute or two.

December 15, 2015 by Debbie Kuehn

The New Year is nearly here and with it the competing desires to celebrate and have fun yet reflect and get serious. This is the time of year we make heartfelt resolutions to help us live better. And then wonder how we’ll keep them.

If you haven’t penned your 2016 New Year’s resolutions yet, here are some ideas that are so simple and full of common sense you won’t have to resolve yourself to do anything at all. It will just happen naturally.

1. Put seafood on the menu at least twice a week. Besides providing protein, Morey’s products contain valuable Omega-3 fatty acids. Studies have shown that adding Omega-3s to your diet may decrease your risk for heart disease, some cancers, stroke and Alzheimer’s disease. And don’t forget how easy it is to make a Morey’s meal. Bake it, broil it, grill it or microwave it too. Every package contains the perfect serving size, with delicious marinade sealed in with the fish.
2. Visit somewhere you’ve never been before. More and more people are putting “travel” on their resolution lists but it doesn’t have to be overseas, which can be expensive. Traveling can expose you to new worlds and cultures, but don’t forget there is no place like home, too. Maybe your “trip” is something a little closer, like to a small town in your state that you’ve always wondered about. Or that park you drive by daily on your way to work. Or even that new museum you’ve just never been to. It is possible to find surprises right in your own backyard.
3. Improve your relationships. Another common New Year’s resolution is to “work on my relationship with…” But this can take time and results aren’t guaranteed to occur overnight. Sometimes you don’t even know where to begin. Start by making a list of people you care about. Think about how much value you add to their life, and they to yours. Then let them know how much they mean to you. It seems like a small, simple thing––but it can mean the world to the people you tell and can help strengthen any relationship.
4. Step it up. The magic number for losing weight and preventing diseases is 10,000 steps a day, according to health experts. But if that seems daunting, remember that just adding 2,000 steps a day can make a big difference. Wear a pedometer then take the stairs instead of the elevator, park a block or two farther from work, and walk a few fast laps around the mall. There are also smartphone apps that keep track of your steps but make sure you’re carrying the phone when you’re on the move. Once you've hit 2,000, add another 2,000. It adds up fast and it can be fun to find new ways to rack up the steps.
5. Eat less fat. It can be as simple as it sounds. Every week, permanently trade one processed food -- cookies, crackers, or potato chips -- for an apple, red pepper or other fruit or vegetable. These foods will lower your blood pressure and help you lose weight. They are also antioxidant-rich to help your body battle disease. Better yet, ditch the chips and keep a few packs of Morey’s Imitation Crabmeat/Surimi in the freezer and thaw some out for a fresh instant snack full of protein when a craving arrives. Or throw it in a salad for an extra special––and healthy––lunch.
6. Be kind. Before you get out of bed each morning, spend a few quiet moments thinking of one nice thing you can do for yourself today. Call your best friend––or, better yet, your mom. Run yourself a hot bath and then lounge in it for a half hour. Treat yourself to favorite chocolate bar or cafe latte. If you like to cook, spend some time in the kitchen making yourself a special seafood entrée like Mustard Herb Glazed Salmon with Morey’s scrumptious salmon fillets or Spinach Pot Pie with Morey’s Seasoned Grill Tilapia fillets. But whatever you do, make sure to honor yourself for at least a half hour each day.

Have a great year! Good luck and bon appétit.

December 8, 2015 by Debbie Kuehn
In the tradition of that famous, time-honored song heralding this special time of year, here are 12 great ways to dress up your dinner table and perk up your holiday menu.

Big-Idea No. 1
Transform your home for the holidays with elegant and innovative table décor. Create unique candleholders out of birdseed-filled clay pots or core a few perfectly shaped red and green apples and insert tall pillar candles. Place apples on top of doilies or other décor to catch wax drips.

Big-Idea No. 2
Another great apple idea: place a mound of red and green ones in an antique wooden box or tray––or stack them tall on a platter––for a delightful twist on traditional centerpieces. Or lay two groups of Christmas tree branches end-to-end, tie together with ribbon and nestle small ornaments and votive candles (in glass holders) among branches.

Big-Idea No. 3
When guests arrive, direct them to your beautifully decorated table where you’ll be serving delicious Crab Rangoon Appetizers made with imitation crabmeat, cream cheese and spices fried in tasty won ton skins.

Big-Idea No. 4
A starched white linen tablecloth and crisp white linen napkins pleated and bound with attractive homemade napkin holders make a great base for a dazzling dinner table. For napkin holders, try red and green felt holiday-theme cutouts glued to a felt band or ribbon wrapped around the napkins.

Big-Idea No. 5
Dress up glassware by wrapping small silver or gold wire “bracelets” or charms around the stems or by hanging small bulbs and ribbons from the glass rims. Then write each guest’s name on the ribbon with a gold or silver glitter pen for an instant nameplate.

Big-Idea No. 6
For the main event, try this zesty dish: Broiled Tilapia with Sweet Potato Crust and Vanilla Cream Sauce. Ready in just 20 minutes using 5 to 6-oz. tilapia fillets, the topping is made with sweet potatoes; crust with graham crackers, roasted pecans and butter; and sauce with heavy cream, vanilla, stock and Creole spices! It’s delicious.

Big-Idea No. 7
A tasty alternative entrée is this amazing Spinach Pot Pie made with Morey’s Seasoned Grill Tilapia fillets. Lemon zest, olive oil, garlic, mushrooms and sour cream mixed with fresh baby spinach and placed between two crescent roll sheets will delight your guests, no question.

Big-Idea No. 8
After dinner, you’ll open gifts (or maybe you’ll do it before dinner if you’ve got impatient young ones around, like at my house). Wrap gifts in gorgeous handmade giftwrap made of old sheet music found in a piano bench, wallpaper from grandma’s attic, old magazines or even brown paper bags or postal wrap. Instead of bows, trim with sprays of wired glass beads, tiny ornaments, tassels, medallions or fun napkin rings.

Big-Idea No. 9
Top your exquisitely wrapped gifts with handmade gift cards. Cut interesting images from antique post cards or old magazines and color-copy them onto cream-colored heavy or textured paper for a lovely old-fashioned look. Add a touch of lace or gold netting to complete the look. Spray with a bit of perfume or include a small potpourri sachet.

Big-Idea No. 10
Depending on how hard you all worked opening all those presents, you may need to serve a small snack before your guests leave. Try some easy Smoked Salmon Fajita Roll Ups made with Morey’s Cajun Smoked Salmon, cream cheese, sour cream, fajita seasoning, Mexican cheese, onion and red pepper rolled in flour tortillas!

Big-Idea No. 11
Better yet, tell guests to stay overnight then serve yummy Marinated Salmon and Potato Pancakes in the morning. These scrumptious pancakes take just 20 minutes to prepare using Morey’s Seasoned Grill Salmon along with onions, spices, potatoes and sour cream with chives.

Big-Idea No. 12
Don’t let guests leave empty handed. Give them a homemade food gift (chutney, jellies, jams, preserves) or cooking ingredients (bottle of olive oil or seasoning) in attractive glass jars or bottles with stoppered tops or cover lids with colorful fabric and a bow. Another idea: put cookies, nuts, popcorn or other food into a cute drawstring gift bag (gingham, felt or velvet) and decorate with jute twine, wooden beads and more. Wicker baskets also made great gift boxes.

Remember, from serving tantalizing sweet potato-encrusted tilapia to hand-making napkin holders and name plates, even the smallest touches will leave big impressions on your dinner guests.

Bon appetit and Happy Holidays!

Written by Debbie Kuehn

October is National Seafood Month, which is a great time to remind of the health benefits of eating fish and shellfish.

While most of us eat some seafood, we’re still not eating enough to meet federal dietary guidelines, according to studies conducted by U.S. Department of Agriculture (USDA). In fact, about 80 to 90 percent of us don’t meet seafood-eating guidelines.

Both fish and shellfish are nutrient-rich protein foods and eating them has been linked to reduced heart disease risk. Seafood contains healthful natural compounds known as “omega-3 fatty acids.” The Dietary Guidelines for Americans, 2010, recommends eating two servings of seafood (8 ounces) weekly to get at least 1,750 milligrams of two omega-3s.

Easy Ways to Eat More Seafood

Here are a few easy ways to eat more seafood, a lot of which can be found right here on Morey’s website along with dozens of tasty recipes and inventive meal ideas.

1. Eat a variety of seafood

Twice a week, make seafood­­ the main protein on your plate. Include some that is higher in omega-3s and lower in mercury, such as salmon, trout, oysters, mackerel, herring, and sardines. Mix it up and keep things interesting by trying a different fish each week.

2. Keep it lean and flavorful

Try grilling, broiling, roasting or baking seafood, which doesn’t add extra fat. Avoid breading or frying, which adds calories and fat. Use spices or herbs, such as dill, chili powder, paprika or cumin. Use lemon or lime juice to add flavor without adding salt.

3. Keep seafood on hand

You are more likely to prepare seafood if you keep it readily available. Remember that most seafood can be cooked from thawed or frozen in 30 minutes or less. It’s easy to prepare seafood right from the freezer in the microwave, on the stovetop, in the oven or on the grill. Keeping seafood frozen also prevents it from spoiling if not used right away.

4. Get creative with seafood

Eating more seafood and getting more creative with it does not have to be expensive or difficult. Just think beyond the fish sticks or fish fillets of yesterday. Try a mouth-watering salmon steak, a shrimp stir-fry, grilled fish tacos or clams with whole-wheat pasta. Add variety by trying herring or lox. Or top a salad with some tasty surimi. For more ideas, there are a lot of great recipes at https://www.aboutseafood.com/recipes.

After nearly 80 years in the business, Morey’s has collected more than just a few great seafood recipes. It has also collected lots of great insight about how to run a business responsibly. Morey’s has a deep commitment to sustainable practices and caring for the environment, which has spanned many generations. You can read more about this commitment here, but don’t forget to enjoy your twice-weekly recommended servings of seafood!

Here’s to happy, healthy eating.

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.

In March, and on the 17^th in particular, all eyes turn to the Emerald Isle – Ireland (in honor of St. Patrick). Corned beef, cabbage and green beer all around! But there’s also another staple from Ireland that’s synonymous with the island and its people, and that’s fish & chips.

The typical presentation for Irish fish & chips is to take white, flaky fish like cod, haddock or pollock, dredge it in thick batter and give it a hot oil bath. The unbattered chips (potatoes) get the same deep-fried treatment. Everything gets a generous blast of salt. Napkins are a definite must!

While traditional fish & chips are certainly tasty, it’s not the most heart-smart way to enjoy treasures from the sea and soil. So, from Morey’s to you, here’s a more nourishing spin on a fish & chips meal event for St. Patty’s day or ANY day!

Crisp Broiled Tilapia with Pan-Seared Baby Reds

Morey’s Seasoned Grill Tilapia is a beautiful white, flaky fish that’s perfect for fish & chips. To prepare it, simply take the thawed fillets out of their packages, squeeze the built-in Seasoned Grill marinade right over the top and bake the fish at 375° F for 12 minutes.

Then, remove the fillets and dust them lightly with seasoned breadcrumbs. These will stick nicely to the moist marinade on top. Switch the oven to broil and finish the fish for 3-4 minutes. The breadcrumbs will toast on top and give the tilapia an authentic fish & chips “crunch!”

While the magic is happening in the oven, heat up a frying pan to medium-high on the stove. Get the tiniest baby red potatoes you can find (smaller than golf balls). Pre-boil them and allow them to dry. Then coat the potatoes in olive oil and dust them with coarse sea salt, cracked pepper, garlic powder and onion powder. If you like a little “bite,” introduce a little cayenne too.

In that hot pan, keep those baby reds rolling around to sear the entire surface and lock in all that seasoned flavor.

On your plate, the crispy Morey’s Seasoned Grill Tilapia and seared baby reds will look delightful, especially with a garnish of fresh parsley and sliced lemons. You’ll get all the crunch of traditional Irish fish & chips but without the guilt of deep-fried batter.

Bain sult as do iasc!

Which is Irish for “Enjoy your fish!”