Seafood Items & Cooking Instructions
Honey Ginger Glazed Salmon: 12 x 4 oz portions
Reheat Salmon at 350 for 5-8 min. Salmon is already glazed and cooked. Just a reheat, do not over cook:)
Dungeness Crab Cakes: 24 x 1 oz Crab cakes already seared golden brown
Reheat on a baking sheet at 350 for 12-15 min or until sizzling. Let cool and top with aioli.
Tuna Tataki: 24+ slices of seared tuna loin
Slice and shingle on service plate. Top with ginger ponzu sauce, sesame seeds & green onion.
Chili Lime Sauteed Prawns: 48 prawns cleaned and ready to sautee
Bring large frying pan to hot with 1/4 cup of butter. Add prawns when hot and sautee & stir until cooked (pink and firm). Add chili and lime sauce when prawns are 80% cooked and finish cooking.
Thai Green Curry Mussels: 3 lbs cleaned and ready to cook
Use a pot that will comfortably fit all of the mussels so you can fit a lid on top. Bring pot to high heat, add 1/4 cup canola oil & diced vegetables. Cook for 30-45 seconds stiring. Add mussels, 1 cup of white wine and green curry sauce and put lid on firmly. Steam mussels with lid on for about 2-2.5 min or until all of the mussels have opened up. Pour mussels into a bowl with sauce for service.
Coconut Rice: 1 large foil container ready for reheat
Reheat rice at 350 for about 30 min stiring once.
Steamed Green Vegetables: 1 large foil container ready for reheat
Reheat veg for 15-20 min at 350, or until hot.
Sesame Soy Egg Noodles: 1 large foil container: Serve cold or room temp
Garnish with green onion, cilantro, sesame seeds & spicy mayo
Slice and warm in the oven