OCEAN RAISED RECIPES - from the Chefs at SIMPLE, DELICIOUS & NUTRITIOUS RECIPES FROM THE OCEANS TO YOUR KITCHEN - Forever Oceans
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OCEAN
RAISED
RECIPES
SIMPLE, DELICIOUS & NUTRITIOUS RECIPES
FROM THE OCEANS TO YOUR KITCHEN.
from the Chefs at
Forever Oceans has a culinary board of over 30 world-class chefs. Leading the team is our very own
Executive Chef Mark William Allison and Chef Rich Mooen, known as “The Godfather of Sustainability.”
Our Chefs
Chef Mark Allison currently runs the Ocean Raised Blog for Forever
Oceans, highlighting how to cook seafood; and Chef Rick Moonen is
the host of the Ocean Raised Podcast, which has featured guests
like Andrew Zimmern, Chef Jacques Pepin, Chef Rick Rayless, Chef
Aaron Sanchez, and Chef Jose Andres among other celebrity chefs.
Chef Chef
Mark Allison Rick Moonen
Chef Chef Chef Chef Chef Chef
Jamie Bostian Michael Battocletti George Mandakas Nancy Waldek Peter Spear Robert Reineken
Chef Chef Chef Chef Chef Chef
Andres Prussing Kevin Mitchell Robert Mancuso Charles Carroll Laurent Quenioux James Kremer
Chef Chef Chef Chef Chef Chef
Matthew Vasquez Ashten Garrett George Georgiades Ron Duprat Masa Endo Bryan Hudson
SCAN TO SEE THE LATEST VIDEO A social media campaign, sampling
featuring Forever Oceans Kahala & QR experience is currently in market,
product endorsement by Chef get a flavor for the experience:
Andrew Zimmern. WWW.FOREVEROCEANS.COM/SUSTAINABLYDELICIOUS
TABLE OF CONTENTS
Forever Oceans Kahala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Forever Oceans Kahala, Jicama, Thai Red Chili, Lime & Mint Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Forever Oceans Kahala with Fresh Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Baked Forever Oceans Kahala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Spicy Korean Bao Buns with Forever Oceans Kahala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Forever Oceans Kahala Ceviche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Forever Oceans Kahala Poached in Dashi with Bok Choy & Shiitake Mushrooms . . . . . . . . . . . . . . . . . . . . . . 14
Brazilian Fish Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Crudo di Pesce (Fish Tartare) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
–3–
Forever Oceans Kahala, Jicama, Thai Red Chili,
Lime & Mint Salad
Brighten up your lunch or dinner with this crisp salad that bursts with fresh flavor and a little bit of sweetness,
topped with the buttery taste of Kahala.
–4–
SERVES: 4
INGREDIENTS: DIRECTIONS:
4 x 6 oz portions of Kahala fillet SALAD:
sea salt 1. Take a large bowl and add the first 7 ingredients.
freshly ground black pepper 2. Lightly toss together, and cover with plastic. Place in the refrigerator to
infuse the flavor for 1 hour.
2 tablespoons olive oil
FOREVER OCEANS KAHALA:
SALAD:
1. Season the Kahala lightly with salt and pepper.
1 large ripe mango, peeled, pitted,
and cut in thin matchsticks 2. Place a medium size frying pan on the stove over a medium to high heat,
1 small to medium jicama, peeled and and add the oil.
cut into quarter-inch thick rounds then
3. Carefully place each piece of Kahala skin side down into the hot pan.
into matchsticks
Cook for 2 to 3 minutes, then turn over, allow to cook a further
¼ red onion, peeled and thinly sliced 2 to 3 minutes or until cooked to your liking.
1 small to medium Thai red chili,
TO SERVE:
deseeded and flesh minced
1. Remove the salad bowl from the fridge, take off the plastic, and add the
1 lime, juice of remaining ingredients.
pinch sea salt
2. Lightly toss again to coat and serve with the pan fried Kahala. Enjoy!
1 tablespoon extra-virgin olive oil
1 tablespoon local honey
1 pear, cored and cut into matchsticks
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
–5–
Forever Oceans Kahala with Fresh Salsa
Eating healthfully doesn’t mean sacrificing flavor. Seared Kahala served with a mix of fresh avocado, cucumber,
tomatoes, cilantro and a squeeze of lime juice make this healthy dish delicious too!
–6–
SERVES: 4
INGREDIENTS: DIRECTIONS:
4 x 6 oz Kahala fillets 1. Place a large frying pan on the stove over a medium high heat. Season
the Kahala fillets with salt and pepper. Add 2 tablespoons of oil to the pan,
salt
when hot, add the Kahala fillets (you may have to cook them one at a
freshly ground pepper time depending on the size of your pan). Cook for 3 minutes.
3 tablespoons olive oil, divided 2. While the Kahala is cooking, make the salsa by adding the remaining
2 tomatoes, roughly chopped ingredients together, plus 1 tablespoon of olive oil. Taste and season with
salt and pepper.
2 green onions, roughly chopped
1 avocado, stone removed, 3. Turn over the fish and cook for another 3 minutes or until done to your
flesh roughly chopped liking. Remove from the pan and serve with the fresh salsa.
1 cucumber, peeled and roughly chopped
1 small jalapeño, seeds removed,
finely chopped
1 lime, zest and juice of
1 small bunch cilantro, roughly chopped
–7–
Baked Forever Oceans Kahala
Dinner can’t get any easier than baking a beautiful filet of Kahala along with fresh vegetables.
The sweet roasted bell peppers, Cipollini onions will complement the garlicky flavors from the flaky Kahala.
–8–
SERVES: 4 - 6
INGREDIENTS: DIRECTIONS:
1 ½ - 2 lb filet Kahala (salmon, halibut, 1. Preheat oven to 400ºF.
red snapper or your favorite firm fish)
2. Pat fish fillet dry and season with salt on both sides.
Maldon salt
3. Place the fish in a large zip-top bag. Add the herbs, spices, minced garlic,
1 teaspoon dried oregano
extra virgin olive oil, zest and orange juice. Zip the bag shut and massage
1 teaspoon dried lemon pepper to be sure the fish is evenly coated in the marinade. Marinate for 30 minutes.
1 teaspoon paprika 4. Arrange bell peppers, onions and orange segments in the bottom of a
4 garlic cloves, peeled and minced 9 x 13 baking dish. Remove the fish from the zip-lock, place the fish on top
of the vegetables and pour the marinade over it, then scatter over the
2 oranges, juice and zest of one, basil leaves.
the other peel and segments
5. Bake in pre-heated oven for 20 to 25 minutes or until fish is done
4 tablespoons extra virgin olive oil
and flakes easily.
10 basil leaves, rolled and sliced
into ribbons NOTES:
How to know if your fish is cooked?
3 bell peppers (any color), sliced thinly To be sure your fish fillet is cooked, use an instant read thermometer to check
2 red Cipollini onions or 1 large red onion, at the thickest part of the fish. Internal temperature should register 145ºF and
peeled and thinly sliced your fish should be opaque and flake easily with a fork.
–9–
Spicy Korean Bao Buns
with Forever Oceans Kahala
I am absolutely obsessed with cooking Korean food. Honestly, obsessed is probably an understatement. My obsession
started a number of years ago when I started eating more healthy foods using fresh ingredients, seasoned with Korean
herbs and spices. Try these amazing Bao Buns and see why Korean food becomes addictive.
– 10 –SERVES: 4
INGREDIENTS: DIRECTIONS:
SPICY SAUCE: SPICY SAUCE:
4 tablespoons soft brown sugar 1. Place all the ingredients into a medium size saucepan, place over medium
to high heat. Bring to a boil, then turn down to a simmer and gently cook
4 tablespoons dark soy sauce
for 5 minutes, until the sauce thickens to a syrup.
3 tablespoons Gochujang paste
2. Remove the pan from stove and allow to cool before using.
3 cloves garlic, peeled and minced
FISH:
2 tablespoons local honey
1. Preheat broiler to high or oven to 400°F.
2 tablespoons sesame oil
2. Line a sheet pan with foil. Place on the portions of fish, lightly brush
2 teaspoons fresh ginger,
peeled and minced with the spicy sauce.
3. Place the sheet pan under the broiler and cook for 8 to 10 minutes or until
FISH:
thoroughly cooked and crispy to your liking. (You could also bake in the
1 lb Forever Oceans Kahala, cod, oven if you prefer, for 8 to 10 minutes). Remove the tray from oven and
haddock, salmon or your favorite firm
keep warm.
fish, cut into 1 inch strips.
BAO BUNS:
BAO BUNS:
1. Place buns in a bamboo steamer lined with parchment paper. Cook in 2
8 Bao buns
batches for 10 minutes or until puffed and firm to the touch. You can also
cook in the microwave for about 90 seconds, but follow the instructions on
the packet.
TO SERVE:
1. Open the buns and fill with slices of fish, spoon over any remaining spicy
sauce and serve with either of the following:
Sliced radishes
Sliced cucumber
Sliced green onions
Fresh cilantro
Lime wedges
– 11 –Forever Oceans Kahala Ceviche
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from
fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings,
including chopped onions, salt, and cilantro. Try our combinations of fresh flavors for a mouthwatering sensation!
– 12 –SERVES: 4
INGREDIENTS: DIRECTIONS:
12-16 oz Kahala filet, skin removed and 1. Place the thin slices of Kahala onto each serving plate, approximately
cut into thin slices 4 to 5 slices on each plate.
DRESSING: 2. Take a small bowl and add the remaining ingredients together, whisk
1 mango, peeled and flesh cut into and spoon over the flesh of Kahala, allow to marinate for 10 minutes
small dice before serving. Enjoy!
1 small Thai red chili, seeds removed,
flesh roughly chopped
1 tablespoon local honey
1 tablespoon freshly chopped cilantro
1 tablespoon extra-virgin olive oil
Juice of 1 lime
sea salt
freshly ground black pepper
– 13 –Forever Oceans Kahala Poached in Dashi
with Bok Choy & Shiitake Mushrooms
Dashi gives a deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the Kahala.
Make sure to leave the skin on to keep it from breaking up and falling apart as the stock gradually simmers
and infuses all the wonderful flavors together.
– 14 –SERVES: 4
INGREDIENTS: DIRECTIONS:
4 x 6 oz Kahala filets 1. Pour dashi into a wide sauté pan, deep enough to hold all ingredients.
1 quart dashi, or substitute low sodium Heat gently over medium heat on the stove until just beginning to boil, turn
organic vegetable broth down to maintain the heat just under a simmer, around 180°F. Season with
the sesame oil, ponzu and salt to taste.
4 heads baby bok choy, rinsed clean
and split in half 2. Place bok choy, mushrooms and chili in the broth.
2 cups sliced shiitake mushroom caps, 3. Heat 1 tablespoon of neutral oil in a large nonstick sauté pan over medium
reserve stems for dashi
high heat until the oil begins to shimmer and slide around the pan easily.
1 each Fresno chili, sliced thin Add the fish filets and sear for 60-90 seconds or until lightly browned.
2 tablespoons ponzu 4. Carefully remove each filet from pan and gently place them in the broth
1 teaspoon sesame oil, plus 2 more with the vegetables. Allow to poach until the flesh is almost cooked
teaspoons for garnishing through and firm to the touch, about 3-4 minutes. Turn off the heat.
2 tablespoons neutral cooking oil, such 5. Remove vegetables from the pan and divide equally between 4 wide soup
as grapeseed, vegetable, or light olive bowls, top with the cooked Kahala filets. Ladle broth over and garnish with
¼ cup sliced green onion, reserve white green onions and more sesame oil.
and light green parts for dashi
salt and pepper to taste
– 15 –Brazilian (Kahala) Fish Stew
A simple Brazilian Fish Stew made with your choice of fish and simmered in coconut milk with onions, tomatoes, chilies and
lime. Easy, fast and full of flavor and nutrition! Serve with rice, a nice big salad or crusty bread to mop up all the sauce!
– 16 –SERVES: 4
INGREDIENTS: DIRECTIONS:
1 lb Forever Oceans Kahala 1. Place the fish into a medium size bowl. Season with salt, pepper and zest
(or your favorite fish), skin removed, and juice from half of the lime. Set aside.
flesh cut into 2-inch pieces
2. Take a large frying pan and place over a medium to high heat on the stove.
freshly ground black pepper Add the oil, when hot add the carrots and onions, cook to 2 to 3 minutes.
1 lime, zest and juice of Turn the heat down to a medium and add the bell pepper, garlic and
jalapeño and cook for an additional 4 to 5 minutes.
2 tablespoons coconut oil or olive oil
2 carrots, washed and roughly chopped 3. Add the tomato paste, chopped tomatoes and coconut milk, stir and bring
to a simmer, then cook for 10 minutes to slightly thicken the stew. Then
1 onion, peeled and roughly chopped carefully add the fish, cover with a lid and simmer for 6 to 7 minutes or until
the fish is cooked.
1 red bell pepper, seeds removed
and flesh roughly chopped 4. Taste and adjust the seasoning with extra salt and the remaining lime juice
2 garlic cloves, peeled and minced if needed. Sprinkle over the freshly chopped cilantro and serve with
cooked rice.
1 medium sized jalapeño pepper,
seeds removed and flesh minced
2 tablespoons tomato paste
1 can (15.5 oz) of chopped tomatoes
1 can (13.5 oz) of coconut milk
2 tablespoons cilantro, freshly chopped
– 17 –Crudo di Pesce (Fish Tartare)
Tartare is a classic dish eaten around the world where fresh fish is available. This recipe adds lots of bold fresh flavors,
which complement the fresh Kahala adding subtle back notes and texture.
– 18 –SERVES: 2
INGREDIENTS: DIRECTIONS:
½ lb fresh Forever Ocean Kahala 1. Take a medium size bowl, add the Kahala and season with a pinch of salt,
(amberjack, tuna or salmon), cleaned, black pepper and drizzle of olive oil, set aside.
filleted, and diced
2. Place the celery, cucumber, apple, kiwi, ginger and orange segments in a
sea salt, to taste bowl. Season with a small amount of olive oil, the orange juice and a pinch
freshly ground black pepper, to taste of salt and pepper, and stir to combine.
extra virgin olive oil, to taste 3. To create the dish, arrange a quarter of the fruit and vegetable
1 celery stick, strings removed, mixture around each serving plate, then top it with the fresh Kahala.
cut into dice Finish by scattering the salad greens and any leftover dressing over
the fish, and serve.
¼ cucumber, peeled and diced
1 honey crisp apple, peeled and diced
1 kiwi, peeled and diced
½-inch ginger root, finely grated
1 orange, segments and juice of
salad greens, for plating
– 19 –Sustainably Delicious.
At Forever Oceans, we bring together experts with
state-of-the-art technology to cultivate deep-water,
ocean-raised, premium fish in a sustainable environment.
For more recipes visit our online recipe book at
foreveroceans.com
or scan the code:
35574 4/21You can also read
