At the supermarket recently, the Pacific Bay line of frozen fish and shellfish caught my eye. How the seafood selection has evolved. In the past, hard-boiled eggs slathered in onion and tomato sauce was the highlight of my meatless Fridays of Lent.

 

Its website says “Pacific Bay was created with the homemaker in mind, packaged and portioned for family consumption.” Its products include lobster, salmon, halibut, pollock, mussels, scallops, shrimp, squid, crabmeat, cod, bass—the list goes on.

 

Pacific Bay’s Enrique Valles and chef Jeremy Favia worked on some easy dishes in time for the Lenten season. I hope their recipes bring new flavors to your table.

 

 

White Clam Linguine

12 oz linguine

3 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

¼ tsp red pepper flakes

¾ c white wine

1 pack Pacific Bay Clams whole

2 tbsp butter

¼ c fresh parsley, coarsely chopped

Salt

 

Cook pasta al dente and drain. Sauté onion and garlic in olive oil. Add clams, cover. Pour white wine, and reduce.

 

Add cooked pasta. Finish with butter, chili and parsley. Season with salt.

 

Drunken Mussels

 

2½ tbsp unsalted butter

1 tbsp olive oil

1¼ c spring onion

1 tsp minced garlic

¾ white wine

½ tsp grated lemon zest

2 tbsp fresh lemon juice

1 pack Pacific Bay Seafood Chilean Mussels whole

¼ tsp salt

¼ tsp pepper

 

Heat butter, add oil. Sauté onions and minced garlic. Add mussels, simmer for 3-5 minutes. Add lemon zest and juice.

Season with salt and pepper. Finish with spring onions.

 

Mac Lobs Cheese

 

2 tbsp butter

Salt

1 small clove garlic, pressed or minced

1 pound Pacific Bay Boston Lobster meat, cut into chunks

Melt butter and saute garlic. Add chopped boiled lobster meat. Set aside.

 

Sauce:

6 tbsp butter

¼ c all-purpose flour

Chili flakes

3½ c whole milk

1 c cheddar cheese, shredded

1 c mascarpone cheese

1 pound elbow macaroni

 

Make the sauce in the same pan by melting butter and whisking in flour. Mix well. Add milk and cheeses. Cook till slightly thickened. Season with salt and pepper.

 

Add cooked macaroni. Put back lobster and mix. Transfer to a baking dish and finish.

 

Finish:

1½ c breadcrumbs

1-2 tsp lemon zest

 

Parsley, chopped, for garnish

More cheese of choice, grated

 

Top with lemon zest, parsley, breadcrumbs and cheese of choice. Sprinkle with chili flakes. Bake until cheese melts.

 

Herbed Halibut

 

2 pc Pacific Bay halibut

2 tbsp finely chopped parsley or herbs of your choice such as oregano or dill

1 tsp olive oil

Salt and pepper, to taste

2 tbsp butter

 

Marinate halibut fillets in herbs and olive oil. Season with salt and pepper. Pan fry in butter.

 

Salmon Patties

 

1 pc Pacific Bay Salmon steak, flaked

¼ c bread crumbs

3 tbsp chopped spring onion

1 medium garlic clove, minced

1 tbsp fresh chopped dill

3 tbsp minced green bell pepper

1 tbsp flour

1 egg

½ tsp paprika

1 tsp lemon zest

2 tsp lemon juice

½ tsp salt

pepper

3 tbsp olive oil

 

In a bowl, gently mix the salmon, bread crumbs, spring onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.

 

Form into eight patties, each about ½-inch thick.

Heat olive oil in a skillet over medium heat. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

 

Seafood Okoy

 

100 g suahe, peeled

100 g tahong, removed from shell

½ c flour

½ c cornstarch

1 egg, beaten

¼ c water

1 tsp salt

½ tsp ground pepper

1 onion, chopped

Cooking oil for frying

1 c bean sprouts

1 sweet potatoes, peeled and cut into strips

 

In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Mix well.

 

Add seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.

 

In a frying pan, heat cooking oil and pour about ¼ cup of the mixture. Deep fry each side for 2 minutes or until crisp and brown.

 

Drain on paper towels. Repeat until the entire mixture is consumed. Serve with vinegar.

 

Spicy Garlic Vinegar:

1 c white vinegar

1 tbsp garlic, minced

1 tsp salt

1 tsp sugar

1 piece chili (siling labuyo), chopped

 

Combine ingredients and mix well.

 

Salted Egg Shrimps

 

1 pound large shrimps

2 tbsp butter

1 tbsp oil

3 shallots, peeled and finely chopped

2 cloves garlic, peeled and minced

2 Thai chili peppers, stemmed and minced

1 c evaporated milk

6 salted egg yolks, mashed

½ tsp sugar

Salt to taste

 

Heat butter and oil. Saute onion, garlic, chili. Pour milk. Add salted egg yolk. Add sugar. Season with salt and pepper. Add prawns.