Month Fish of the Month Recipes
January Alaska pollock (wild-caught)

Crispy Alaska pollock with cornichon caper aioli

Pan seared Alaska pollock with red pepper fumet and fired roasted delicato squash
February Market squid (wild-caught)

Grilled calamari alfredo with squid ink pasta, fresh plum tomatoes and basil

Braised stuffed squid with filberts and dried cherries over creamy saffron risotto
March Channel catfish (U.S. farm-raised)

Broiled farmed catfish with red curry sauce

Coconut crusted catfish with sesame soba and pineapple coulis
April Arctic char (farm-raised)

Cilantro lime arctic char with honey glaze

Macadamia encrusted arctic char with coconut beurre blanc
May Blue mussels (farm-raised)

Mussels Normandy with hand cut fries and roasted garlic aioli

Mussels with fusilli in a brandy cream sauce

June Atlantic croaker (wild-caught)

Baked stuffed croaker with tomato basil cream sauce

Tortilla crusted croaker with stuffed poblano pepper and salsa fresco

July Tilapia (U.S. Farmed)

Tilapia with beurre rouge and toasted orzo

Crispy tilapia tacos
August Bluefish (wild-caught)

Pine nut crusted bluefish with green olive tapenade

Bluefish en papillote
September Rainbow trout (U.S. Farmed)

Pan-seared U.S.-farmed rainbow trout with hush puppies and roasted green tomato salsa

Wild onion and lemon stuffed U.S.-farmed rainbow trout with balsamic glaze
October Hybrid striped bass (U.S. Farmed)

U.S. farmed hybrid striped bass with currant glaze and spinach and heirloom tomato salad

Pan roasted U.S. farmed hybrid bass with bitter greens, truffled peaches and wakame
November Striped mullet (wild-caught)  
December Barramundi (U.S. farm-raised)

Roasted barramundi with herbed stuffing

Parmesan crusted barramundi with creamy polenta