You may recall, I was introduced to the awesomeness that is Anderson Seafoods right before the Super Bowl. I had never really tried many seafoods before that point, so I was really excited to broaden my horizons and expand my very picky palate. We enjoyed several different types of seafood, including Alaskan King Crab Legs, Ahi Tuna, Chilean Sea Bass, and more!
During our Super Bowl get together, we had a yummy, creamy crab dip, King Crab Legs, Ahi Tuna Tartare and more. I was very surprised to see that I actually liked the foods I had been avoiding my whole life. I especially loved the succulent, buttery Alaskan King Crab Legs. They literally melted in my mouth and were not at all "fishy".
So naturally, I was extremely excited to get another opportunity to work with the folks at Anderson Seafoods. Let me tell you a bit about this amazing company and what they have to offer. Anderson Seafoods has been in the business of providing top quality seafoods to consumers longer than I have been alive! Since 1979, this California based, family owned company has been a leader in their field by providing premium seafood products and superior service to their valued customers in the most sustainable and innovative ways.
Yes, I said sustainable! All seafood companies are not created equal. Anderson Seafoods is a company with a conscience, and they care about the environmental impact of the fishing industry. Sustainable seafood is seafood from either fished or farmed sources that can maintain or increase production in the future without jeopardizing the ecosystems and communities from which it was acquired. Anderson Seafoods sources from suppliers who have this same vision and encourage those who do not, to have a better vision and become more sustainable. Anderson Seafoods is serious about its eco-impact. They do not do business with suppliers that overfish, deplete fish stocks or destroy their habitat. They have even partnered with the Aquarium of the Pacific in the SEAFOOD FOR THE FUTURE program, which will help support sustainable fishing practices by educating suppliers, and will also ensure healthier oceans for generations to come. As an eco-conscious consumer, this is something I can feel good about supporting!
In addition to Anderson Seafood's commitment to the environment, they also offer a huge selection of products sure to please even the pickiest of eaters, like myself! They have a wide variety of fish, crab, and even lobster. This company knows their seafood, and even supplies some of the top restaurants in the country! So if you've ever had a seafood dish that just melted in your mouth and made you have a "Food-Gasm", chances are, it came from Anderson Seafoods.
For those who cannot cook like an Iron Chef, they even offer some tasty looking, pre-made entrees that are prepared by expert chefs and guaranteed to be fresh. All of their products are of the highest quality, and if ordered online, will reach your doorstep the next day! They even have a "countdown timer" on their website that will let you know just how long you have to order to receive your seafood fresh the next morning. How cool is that?!
This time around, we got to try Florida Stone Crab Claws, which were fantastic dipped in a lemon butter sauce. We also got to try some Thresher Shark and freshly caught Alaskan Halibut! Since this event is all about the Dads out there, I let my husband tell me what he wanted me to prepare for him. Some of his choices for side dishes may be a bit odd, but hey...Father knows best, especially on Father's Day! (Plus he has a strange aversion to 99% of the veggies out there!)
The first thing I prepared for him was the Thresher Shark. I made this dish Cajun, Oven Fried with a side of pan-roasted garlic potatoes and some good old cole slaw. It was super simple, and very good! Here's my recipe:
-1lb shark fillets
-1 pint milk (I used buttermilk)
-2 Tablespooms Butter
-1/2 cup Panko Breadcrumbs
-Cajun seasoning, to taste
-Freshly ground black pepper, to taste
- Preheat oven to 350 F. Take your shark steaks and soak them in a large bowl, filled with the milk, a little Cajun Seasoning, and black pepper, if desired. You can soak them for a couple hours of just 15-20 minutes. Meanwhile, prepare your breadcrumbs by mixing them with your seasoning.
- Once your shark steaks have soaked, coat them evenly in the seasoned Panko. Place shark steaks into a baking dish. Then drizzle with 2 tablespoons melted butter.
- Bake at 350F for 25-30 minutes, or until top is brown and shark is nice and flaky. Serve with sides of choice.
The next thing I prepared was a little bit fancier, and more involved to make. I prepared an oven poached Herbed Alaskan Halibut with a sauce made from fresh herbs, butter, and white wine. Yes, it doesn't look like the prettiest thing since it's heavy on the herbs, but it was A-MAY-ZING! My husband licked his plate when he was finished. I served this dish with a side of broccoli and roasted red pepper couscous.
Want to try it? Here's how!
-4 halibut steaks, about a third of a pound each
For the rub
-2 teaspoons fine sea salt
-1 cup fresh parsley, chopped
-1 cup mixed fresh herbs, chopped (thyme, tarragon, mint and or rosemary)
-2 -3 garlic cloves, chopped
-4 bay leaves (preferably fresh) For baking the fish
-1/2 cup white wine (enough to cover the bottom of the pan)
For the sauce
-8 tablespoons one stick sweet butter
-1 tablespoon fresh rosemary, finely chopped
-2 teaspoons fresh parsley, finely chopped
-1 teaspoon fresh thyme, finely chopped
-1 bay leaf (preferably fresh)
-1 teaspoon lemon zest, finely grated
-2 -3 tablespoons fresh lemon juice
-salt and pepper, to taste
-Rinse fish in cold water; pat dry.
-Rub steaks on both sides with sea salt.
-Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
-Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
-Preheat oven to 400°F.
-Pour wine over the fish and cover baking dish with foil.
-Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
-Transfer fish steaks to a platter and keep warm.
-Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
-Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
-Add rosemary, thyme and bay leaf and saute gently for about two minutes.
-Add remaining butter
-When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
-Do not allow sauce to boil
-Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
-Strain sauce and discard herbs, if desired. This is not mandatory. My husband wanted to keep the herbs in the sauce and it came out wonderfully.
-Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
-Serve the remaining sauce on the side.
Overall, we loved out experiences with Anderson Seafoods. Everything we've tried has been insanely fresh, very tasty, and perfectly portioned. They offer a little bit of everything, including things you simply cannot find at most grocery stores. They even have a great line of sauces available now, specially made to complement your seafood dishes perfectly! Ordering fresh seafood online has never been easier, and products arrive the very next day at the absolute peak of freshness. As a matter of fact, the seafood from Andersons is generally around a whole week fresher than anything you'll find at the grocery store! Add to that their amazing customer service and commitment to sustainability, and you have an enthusiastic thumbs up from this family!
HOW TO CONNECT:
You can order your own fresh seafood just in time for Father's Day by clicking the banner below!
You can also follow Anderson Seafoods onFacebookand on twitter to stay on top of their latest products and promotions!
WIN IT!....But Not Yet!
Want to have your own Father's Day Feast? Well, the generous folks at Anderson Seafoods want to make Dad's day extra special for one of my lucky readers!
One of you will win a $200 GIFT CERTIFICATE to Anderson Seafoods, just in time for Father's Day! Just think of the amazing dishes you'll be able to prepare for all of the hungry men in your home! WOW!
The giveaway will be part of the Super Dad Giveaway Hop, which will begin at midnight on June 2, 2012! That is TONIGHT! Be sure to check back and enter for your chance to try the best of the best for yourself!
***Disclosure: I received complimentary products to facilitate my review. No other compensation was provided and all opinions are 100% honest and have not been influenced in any way.***
4/12/2015 05:01:48 am
I understand that this post is over three years old, with the possibility that the author has changed his/her mind, but I greatly feel the need to post some sort of comment to this article. Eating thresher sharks is not remotely sustainable, and eating ANY shark is dangerous to both you and the ocean's ecosystem. There are very high levels of mercury in any oceanic predator, as well as tiny fragments of plastic and other human pollution. Hell, eating any fish is an issue now with the commercialization of the oceans, but if you can't live without fish or crustaceans, please stop eating sharks. Eating sharks is a crime to the health of our oceans and I would prefer if you would mention that in your article, instead of boasting of how sustainable it is.
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PR Friendly Mama!
I'm Brandy, a happily married, proud Mom of 3 amazing kids. If you're interested in building a working relationship, please feel free to e-mail me at: NewlyCrunchyMamaOf3@gmail.com
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