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Pan Steamed Alaska Seafood Marseilles

Pan Steamed Alaska Seafood Marseilles
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Pan Steamed Alaska Seafood Marseilles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Rinse any ice glaze from frozen Alaska seafood under cold water; set aside.
  2. Heat a 12-inch skillet over medium heat for one minute. Add the oil and swirl the pan to coat evenly. Add the shallot and garlic and saut
  3. for 30 seconds. Remove the pan from the heat. Place seafood in pan, skin side down. Add water to the pan until it reaches half way up the
  4. side of the fillets. Add the wine, salt and pepper. Return the pan to medium-high heat until it begins to simmer. Cover pan tightly and
  5. reduce heat to low; liquid should simmer, not boil. Cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off
  6. heat and let seafood rest in liquid for 5 minutes. Remove seafood to a plate/platter and keep warm.
  7. Create a quick reduction sauce with the remaining steaming liquid by returning pan to high heat. Reduce liquid by 75%. Reduce heat to low
  8. and add the butter, herbs and lemon juice. Whisk until butter melts and sauce thickens, about 1 minute. To serve, drizzle fillets with
  9. sauce.
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